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!
- 3/4 cup Coconut Aminos
- 3 tablespoons Maple Syrup
- 3 tablespoons Water
- 1 tablespoon Fresh Ginger, finely minced
- 1 medium clove Garlic, finely minced
- 1 tablespoon Scallions, coarsely chopped
- 1/2 teaspoon Red Pepper Flakes
- 1 teaspoon Toasted Sesame Seeds
- 1 tablespoon Brown Rice Flour
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