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Easy Vegan Teriyaki Sauce

  • Author: Shane Martin
  • Prep Time: 5 mins
  • Cook Time: 10 mins.
  • Total Time: 15 minutes
  • Yield: 10 servings 1x
  • Category: Dressings & Sauces
  • Method: Stovetop
  • Cuisine: Vegan, American, Japanese
  • Diet: Vegan


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.


Units Scale
  • 1 Tbsp cornstarch + 2 Tbsp water
  • 1/2 cup low-sodium soy sauce (sub tamari for gluten-free)
  • 1/2 cup water
  • 1 Tbsp rice vinegar
  • 1/4 cup maple syrup
  • 1 Tbsp date sugar (sub coconut sugar, maple sugar, or light brown sugar)
  • 1/2 tsp dried ginger
  • 1/4 tsp garlic powder


  1. Whisk the cornstarch and water together in a small bowl and set aside.
  2. Add all of the remaining ingredients to a small pot or saucepan, stir everything together, and bring to a low boil over medium heat. 
  3. 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.
  4. 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.

Use low-sodium tamari or find gluten-free soy sauce brands. Here is an excellent resource.

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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