Savory, subtly sweet & spicy, this vegan teriyaki sauce is the perfect addition to your stir fries, chicken, salmon, tofu, or really anything else you can think of! It’s easy to make and ready in just about 5 minutes!
This post contains affiliate links, which means I earn a small commission if you buy any products through those links. I only link to products I absolutely love and use myself. Thank you for making Eat With Clarity possible!
Second to pasta (of course) Asian food is probably my favorite kind of food. But I also just really have a thing for sauces. Especially this vegan teriyaki sauce.
This teriyaki sauce is made of a base of soy sauce and vegetable broth, plus has things like garlic, sesame oil, rice vinegar, a bit of sweetener and some sort of starch to make the sauce thick.
Most teriyaki sauces are vegan, but some may have honey depending on the recipe. This sauce is sweetened with a mix of maple syrup and light brown sugar but if you prefer using some honey, it tastes delicious as well!
How to make this sauce
This teriyaki sauce is easy to make and tastes exactly like it’s from a restaurant. I promise there will be no need to buy store bought ever again!
The first step is to whisk together the arrowroot and the water and set aside. This will be the thickening agent for the sauce that we’ll add in later.
Add all other ingredients to a small pot and bring to a low boil.
Whisk in the arrowroot mixture and let simmer over low heat until thick.
Whisk occasionally to prevent any clumps from forming. If the sauce doesn’t thicken to your liking after about 5 minutes, whisk in an additional 1/2 tbsp of arrowroot.
Serve with salmon, tofu, chickpeas or your favorite veggies!
Recipe tips & tricks
- As written, this vegan teriyaki sauce is not spicy, but if you want it to be, you can add in either some hot sauce or red pepper flakes. I prefer the red pepper flakes, but either works!
- This recipe is much lower in sugar than other teriyaki sauce recipes, but I promise it still tastes plenty sweet! We’re using a mix of maple syrup and light brown sugar, but you can always use all maple, all brown sugar, or even sub for honey.
- Once prepared, this sauce will store in the fridge for about 1 full week. Let it cool completely before transferring to an air tight jar or container.
- Be sure to use toasted sesame oil for this recipe. A lot of other teriyaki sauce recipes don’t use any sesame oil, but it adds such a great flavor and makes this one a bit more unique.
- Most teriyaki sauces use water instead of vegetable broth, but I’m big on flavor around here so I used vegetable broth. If you’re in a pinch and don’t have any, water will do!
Try these next!
5 Minute Vegan Teriyaki Sauce
- Whisk together 1 tbsp of arrowroot and the water and set aside.
- Add all other ingredients to a pot and bring to a low boil.
- Whisk in the arrowroot mixture and let simmer over low heat until thick. Start with 1 tbsp arrowroot and add an additional 1/2 tbsp if the sauce isn’t thickening properly.
- Whisk occasionally to prevent any clumps from forming.
- Serve with salmon, tofu, chickpeas or your favorite veggies!