vegan teriyaki sauce

Vegan teriyaki stir fry is a delicious 30 minute plant-based dinner. Veggies and edamame are cooked up in a sticky sweet and savory teriyaki sauce. Works great for meal prep as well!

Vegan Ginger Teriyaki Stir Fry

maple syrup (see note 2)

water

mirin (see note 3)

sesame oil

red pepper flakes (optional;

ginger (grated on a microplane

garlic (minced)

cornstarch

olive oil

vegetables (broccoli, snap peas & zucchini pictured)

edamame (shelled)

Sauce

Prepare sauce-  In a jar or salad dressing shaker, add the soy sauce, maple syrup, water, sesame oil, red pepper flakes, mirin, garlic, ginger and cornstarch. Shake it up, then set aside.

Cook

Cook vegetables &amp; edamame- Heat oil in a large pan over medium heat. Add the vegetables and edamame. Stir, cooking for 5-7 minutes, until vegetables are softened, but still retain some crisp.

Toss

Add sauce and thicken- Shake the teriyaki sauce back up, then pour evenly over the vegetables and edamame. Stir it up with a spatula, and simmer for 1-2 minutes, until the sauce has thickened and coats the vegetables evenly.

Serve

Serve- Serve the stir fry over rice, and enjoy!

This homemade Teriyaki Sauce recipe is delicious, easy to make, uses pantry ingredients, and ready in minutes. You&#39;ll never buy store bought again!

Teriyaki Sauce

soy sauce

Tablespoons rice vinegar

+ 1 Tablespoon light brown sugar

Tablespoon honey

ginger

clove garlic (, minced)

red pepper flakes

Make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat.

Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.

Serve over rice or with a stir-fry. See post above for additional ideas.

https://content.jwplatform.com/videos/LJzNc5ST.mp4

The best Teriyaki Sauce recipe that’s easy to make, uses pantry ingredients, and ready in minutes. You’ll never buy store bought again!

Best Vegan Gluten-Free Teriyaki Sauce totally oil-free, gluten-free and soy-free! Loaded with flavor and made with coconut aminos, fresh ginger and chives, it will become your go-to teriyaki sauce.

The Best Vegan Teriyaki Sauce (Soy Free!)

(180 grams) coconut aminos

+ 2 tablespoons (120 grams) pure maple syrup

(60 grams) water

ginger (8 grams)

(4 grams) minced garlic

(3 grams) finely chopped chives

(5 grams) toasted sesame seeds

cayenne pepper

(15 grams) brown rice flour

scale.

Add all of the ingredients, except the rice flour, to a small pot and whisk together well. Now whisk in the brown rice flour until there are no lumps.

Turn the heat to medium and once the entire surface is bubbling, let it cook for about 5-7 minutes as it starts to reduce a bit. Whisk around the edges a couple of times while it cooks. Remove from the heat and leave to cool for 5 minutes. It should have a runny syrup consistency as it cools. If it&#039;s not a syrup consistency after a few minutes, cook just a couple more minutes. It should not be overly thick, but easily pourable, so it works well for dishes and drizzling. Traditional Japanese Teriyaki is not thick. Use over your favorite dish. I served it over some fluffy brown rice and peas and carrots, then topped with extra chives and sesame seeds. This would also be great over cauliflower wings as a great dipping sauce.

To serve this with peas and carrots, zucchini or broccoli, simply cook them in a pan over the stove in a little bit of water, pinch of salt and pepper, and garlic powder until tender. I cook my broccoli in a large wok separately to reach desired tenderness.

Savory, subtly sweet &amp; spicy, this vegan teriyaki sauce is the perfect addition to your stir fries, chickpeas, salmon, tofu, or really anything else you can think of! It's easy to make and ready in just about 5 minutes!

Vegan Teriyaki Sauce

vegetable broth

maple syrup

light brown sugar (can sub coconut)

tbsp rice vinegar

garlic powder

tsp ginger

tsp red pepper flakes

whisk starch

Whisk together 1 tbsp of cornstarch and the water and set aside. 

whisk ingredients

Add all other ingredients to a pot and bring to a low boil. 

add crosntarch

Whisk in the cornstarch mixture and let simmer over low heat until thick. Start with 1 tbsp cornstarch and add an additional 1/2 tbsp if the sauce isn&#39;t thickening properly. 

thicken

It thickens more as it cools, so avoid adding too much too soon because you don&#39;t want it to get gloopy!

whisk

Whisk occasionally to prevent any clumps from forming. 

serve

Serve with salmon, tofu, chickpeas or your favorite veggies!

This is amazing Teriyaki Sauce.  You are right, I will never go back to the store bought sauce!

I enjoy teriyaki sauce in vegetables, but most are so weak and runny, with 330 mg of sodium in each tablespoon.  So it requires a bunch to even enjoy the flavor.

Because of the thickener you added, one can use much less and get a delicious sauce.  Plus the teriyaki sauce, is the best I've ever tasted.  Thank you for this recipe!

Excellent. My daughter who is gluten free can now enjoy my Grilled chicken chaser teriyaki salad. Great recipe with awesome flavor!

please specify the ingredients properly :(

I used reduced sodium tamari &amp; vegetable broth made from better than bouillon.  I also added sesame seeds.  It was a little salty for my taste, but very good.  Next time I would use a no salt added broth.    Used in your salmon recipe over rice, wonderful!

Delicious and so easy to make!! Double the recipe and store for a week in fridge.

An easy homemade teriyaki sauce that is vegan and can be made gluten-free and refined sugar-free too.

sugar

soy sauce (or Tamari or Bragg's Liquid Aminos)

vinegar ((either white or apple cider vinegar))

ginger root (grated)

garlic chili paste (aka Sambal Oelek

corn starch (or potato starch)

Place all of the ingredients in a small saucepan. (1/2 cup cold water, 1/3 cup brown sugar, 1/4 cup soy sauce, 2 tbsp vinegar, 1 tbsp sesame oil, minced garlic, ginger root, garlic chili paste, and 1 tbsp corn starch)

Stir well with a whisk, then turn on the heat to medium.

Stirring frequently, heat the sauce until it begins to boil and thicken.

Allow to slowly boil for about 30 seconds and then remove from heat.

I usually don't leave comments, but whenever I use a recipe over and over, I like to come back and let the author know. This sauce is so good. I've been using for over a year now, tastes way better than anything in a bottle and it's so easy! I usually use half and freeze the rest for a super quick meal.

I’ve made this a few times and love it! Wanting to make it while on vacation but don’t want to bother with bringing all the ingredients and wondering how long it would last if I made it a few days ahead of time?

Very easy and tasty!  I'm going to toss it with some oven "fried" cauliflower and broccoli and serve over rice tonight.  Thanks for a very nice recipe.

Loved it! How long can it keep in the fridge for?

One of the EASIEST recipe's I've ever made!! I just used powdered ginger because I didn't have fresh on hand.....Thank you for making my life easy!! ;)

This is the first sauce I've ever made from scratch and our dinner guests and I adored it! Amazing! Definitely will be making this weekly!

My family enjoyed this teriyaki sauce. You don’t need to spice anything if using it... the flavour is very authentic and delicious. Definitely making sure to keep this one.

Top 5 vegan teriyaki sauce recipes from across the web

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Vegan Ginger Teriyaki Stir Fry

Teriyaki Sauce

The Best Vegan Teriyaki Sauce (Soy ...

Vegan Teriyaki Sauce

Vegan Teriyaki Sauce

Top 5 vegan teriyaki sauce recipes from across the web

The most viewed vegan teriyaki sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Ginger Teriyaki Stir Fry

Teriyaki Sauce

The Best Vegan Teriyaki Sauce (Soy ...

Vegan Teriyaki Sauce

Vegan Teriyaki Sauce

The most viewed vegan teriyaki sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine