Vegan Teriyaki Sauce
by: claire cary
Savory, subtly sweet & 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!
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Ingredients
- ½ cup low sodium soy sauce or tamari
- ½ cup vegetable broth
- 3 tbsp maple syrup
- 1 tbsp light brown sugar can sub coconut
- 1 tbsp rice vinegar
- ¼ tsp garlic powder
- 2 tsp freshly grated ginger
- 1 tsp toasted sesame oil
- 1 to 1 ½ tbsp cornstarch + 2 tbsp water can sub tapioca or arrowroot
- Optional: 1/4 tsp red pepper flakes for spice
Instructions
- Whisk together 1 tbsp of cornstarch and the water and set aside.
- Add all other ingredients to a pot and bring to a low boil.
- 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't thickening properly.
- It thickens more as it cools, so avoid adding too much too soon because you don't want it to get gloopy!
- Whisk occasionally to prevent any clumps from forming.
- Serve with salmon, tofu, chickpeas or your favorite veggies!
Notes
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.
I always use low sodium soy sauce because I find the regular stuff to be way too salty. You can use either, but regular may cause the sauce to be too salty since this was tested with low sodium. If you use regular, cut back by half.
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! Chicken stock also works well!
Serving: 0.25cup / Calories: 87kcal / Carbohydrates: 19.7g / Protein: 2.4g / Fat: 1.2g / Sugar: 9.1g
