Easy Vegan Teriyaki Sauce
This easy, sticky sweet, salty, tangy vegan teriyaki sauce comes together in just 10 minutes as a drool-worthy marinade, glaze, sauce, and dip!
Servings: 1.5 cups
Calories: 275kcal
Equipment
Ingredients
- 1 cup + ¼ cup of water (divided)
- ½ cup of soy sauce
- ¼ cup + 1 tablespoon of packed brown sugar
- 1 tablespoon of maple syrup or more brown sugar
- 1 teaspoon of minced fresh ginger
- 2 small cloves of garlic, minced
- ½ teaspoon of ground ginger
- ½ teaspoon of garlic powder
- ½ teaspoon of apple cider vinegar
- 2 tablespoons of cornstarch
- ¼ cup of water
Instructions
- In a medium pot, whisk together 1 cup of the water, soy sauce, brown sugar, maple syrup, fresh ginger, fresh garlic, ground ginger, ground garlic, and apple cider vinegar.
- In a small bowl, whisk together the cornstarch and the remaining ¼ cup of water and add it to the pot.
- Place pot over high heat and whisk while bringing to a boil, allowing the sauce to boil for 5 minutes while whisking consistently. Remove from heat and pour into a glass container.
Notes
- Tweak the sauce to your liking: By making teriyaki sauce at home, you can tailor the taste (and sodium/sugar levels) to your liking, so feel free to do so and/or experiment with the optional add-ins listed above.
- Be patient: Simmer the sauce until it coats the back of the spoon.
- To adjust the consistency: For a thin marinade, you could skip the cornstarch entirely. For a slightly thicker teriyaki sauce or glaze, increase the amount of cornstarch used and the simmer time. Just note it will thicken more as it cools.
- For more developed flavor: Simmer the sauce for longer to allow the flavors to meld. Just be aware that it will reduce and thicken more, too.
Nutrition
Calories: 275kcal | Carbohydrates: 62g | Protein: 9g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 4344mg | Potassium: 287mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg
