Vegan Teriyaki Sauce

Published Date
March 13th 2022
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
Front shot of Vegan Teriyaki Sauce in a sauce cup
Aerial shot of Vegan Teriyaki Sauce
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When it comes to increasing your veggie intake, it's all about adding sauces. Sauces add that gumminess factor to otherwise dull vegetables. This Vegan Teriyaki Sauce is bound to become a staple in your kitchen. Unlike store-bought Teriyaki sauce, this sauce is full of wholesome yet delicious ingredients. The coconut aminos add umami and sweetness and contain much less sodium than soy sauce, traditionally used in commercial Teriyaki sauce. And unlike soy sauce, coconut aminos are soy, wheat, and gluten-free. For even more sweetness, we used maple syrup, a natural sweetener rich in manganese which is vital for bone health. Then we balanced the sweetness with heat from the ginger and red pepper flakes. Fresh garlic and scallions round out the sauce with savory notes. 

We thickened the sauce with brown rice flour, a high-fiber alternative to corn starch, to ensure the Teriyaki sauce isn't runny. Last but not least, we added toasted sesame seeds for much-needed texture. After trying this Vegan Teriyaki sauce, you may skip that commercial Teriyaki sauce!

Equipment Needed

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Author: Chigoziri Nwachuku
Average: 5 (2 votes)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
10 persons



Add coconut aminos, maple syrup, water, ginger, garlic, scallions, red pepper flakes, and toasted sesame seeds in a small pot. Whisk well using a stainless steel whisk.
Add brown rice flour, whisking until smooth, and no lumps remain.
Bring to a boil by turning the heat to medium. 
Cook for about 7 minutes, whisking around the edges of the pot occasionally.
Remove from heat and let cool at room temperature for 5 minutes.
Serve over brown rice or use it as a dipping sauce with appetizers like cauliflower wings.
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