Savory, sweet, and sticky, this vegan teriyaki sauce is healthier than store-bought and so simple to make. Perfect for stir-fries or use as a marinade.
- Whisk the cornstarch and water together in a small bowl and set aside.
- Add all of the remaining ingredients to a small pot or saucepan, stir everything together, and bring to a low boil over medium heat.
- Reduce the heat to low, whisk in the cornstarch slurry, and let the sauce simmer while continuing to stir until it reaches your desired consistency or thickness.
- Remove from heat and serve over steamed broccoli, baked tofu, or nice vegetable stir fry.
Let the vegan teriyaki sauce completely cool then transfer it to a glass jar or container and store it in the refrigerator. You can keep your sauce in the fridge for 7-10 days.
This sauce is also great for making ahead because it freezes beautifully. Place the sauce in a freezer-safe container and freeze it for up to 3 months. When you’re ready to use simply let it thaw in the fridge or heat in a small pot over low-medium heat, give it a good stir and enjoy.
Coconut aminos are a great option if you are not able to have soy in your diet.
- Serving Size: 2 Tbsp
- Calories: 38
- Sugar: 6.3 g
- Sodium: 337.1 mg
- Fat: 0 g
- Carbohydrates: 8.7 g
- Fiber: 0.1 g
- Protein: 1 g
- Cholesterol: 0 mg
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