Vegan Teriyaki Sauce is a great way to add flavor to your plant-based meals. This quick and easy homemade sauce is made with simple ingredients like soy sauce, garlic, and maple syrup. It's perfect for drizzling over tofu, stir-fried veggies, noodles, and more.
If you love the idea of Teriyaki Sauce but aren't impressed by the flavor and ingredients of store-bought, then this homemade vegan Teriyaki Sauce is for you!
I love how quickly and easily this sauce comes together! In just ten minutes this sauce will be ready to toss with veggies, drizzle over a tofu bowl, or store for later. You can easily double the batch if you want to keep some on hand for the future.
The end result is a sauce that's both kid and adult-friendly. It's a little salty and a little sweet with a kick of umami that will take any vegan Asian recipe to the next level!
You'll love this Vegan Teriyaki Sauce recipe because it's:
- Simple & Delicious
- Quick & Easy
- Easy to make gluten-free
- WFPB & Oil-Free
- Perfect for topping tofu bowls or tossing with veggies!
Can this be gluten-free?
Yes! There are two ingredients you need to keep an eye on. Cornstarch, while naturally gluten-free can have fillers so be sure to check the ingredients. Soy Sauce does have gluten; however, gluten-free soy sauce is available and can be used for this recipe.
Why make a cornstarch slurry?
Mixing the water and cornstarch to make a slurry before adding it in with the rest of the ingredients helps keep clumps of cornstarch from forming.
What is Mirin?
Mirin is a kind of rice wine vinegar commonly used in Japanese cooking. It has a slightly sweeter flavor than regular vinegar, which makes it a perfect addition to teriyaki sauce.
- soy sauce--For that salty umami flavor
- maple syrup--For a rich sweet flavor.
- mirin or rice wine vinegar--This will add a touch of acid. Mirin works great here because it's already a little sweet, but I've also tested this recipe with rice wine vinegar and it makes a fine substitute.
- minced or grated garlic--Fresh is my preference here, but in a rush, I've made this with granulated garlic and it still tastes great.
- fresh grated ginger--Same as above. Fresh is best, but powder will do in a pinch.
- cornstarch or arrowroot powder--This will help to thicken the sauce.
- water--mixing the cornstarch with a little water before whisking it into the sauce will help prevent clumping.
See recipe card for quantities.
If you love this vegan teriyaki recipe but want something a little different, you could try the sauce from my General Tso's or Orange Tofu recipes. And for a Korean sauce with an extra spicy kick, check out this Gochujang sauce.
Here are step-by-step instructions with photos.
Add water, soy sauce, maple, mirin or rice wine vinegar, grated garlic, and grated ginger in a bowl. Whisk to combine.
In another bowl, whisk together the cornstarch and ¼ cup of water.
Add the sauce to a skillet and bring to a simmer over medium-high heat. Then add the cornstarch slurry, whisking so that it doesn't form clumps.
Continue to whisk or stir with a wooden spoon until the sauce thickens (this should happen very quickly). Remove from the heat and serve right away or cool and store for later.
- Be sure to mix your cornstarch and water on the side to make a slurry. This will help to keep the cornstarch from clumping when you mix it into the sauce.
- The sauce will continue to thicken as it cools. If it thickens more than you want, you can thin it out with a little water. This tip is also useful for reheating leftover teriyaki sauce.
For this recipe, you'll just need a mixing bowl, a small bowl, and a skillet. A whisk also helps, but if you don't have one just use a fork.
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How to serve
Serve this delicious Vegan Teriyaki sauce with tofu, stir-fried veggies, or noodles. It would be great for drizzling over an Asian-style Buddha bowl.
Store any leftovers in an airtight container for up to 4 weeks in the refrigerator or 3 months in the freezer.
Double the batch so that you can have homemade teriyaki sauce on hand for several weeks to come!
Vegan Teriyaki Sauce
- 1 tablespoon cornstarch or arrowroot powder
- ¼ cup water
- Add ½ cup water, soy sauce, maple, mirin or rice wine vinegar, grated garlic, and grated ginger in a bowl. Whisk to combine.
- In another bowl, whisk together the cornstarch and ¼ cup of water.
- Add the sauce to a skillet and bring to a simmer over medium-high heat. Then add the cornstarch slurry, whisking so that it doesn't form clumps.
- Continue to whisk or stir with a wooden spoon until the sauce thickens (this should happen very quickly). Remove from the heat and serve right away or cool and store for later.
- This recipe makes between 1.25 and 1.5 cups of sauce (depending on how much it reduces).
- Store any leftovers in an airtight container for up to 4 weeks in the refrigerator or 3 months in the freezer.
Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!