This vegan teriyaki sauce is the fifteen-minute staple my weeknights lean on — soy sauce, mirin, fresh ginger, garlic, and scallions simmered into something glossy and sweet-savory. Nothing in it to second-guess, and it thickens into a glaze on demand. Tofu and roasted vegetables never had it so good.
The Only Teriyaki Sauce You’ll Ever Need
Tired of lackluster store-bought sauces loaded with preservatives? Unlock a world of flavor with this incredibly simple, homemade Vegan Teriyaki Sauce! In just 15 minutes, you can create a rich, glossy, and perfectly balanced sauce that will elevate everything from crispy tofu and vibrant stir-fries to your favorite veggie burgers. This recipe is your new secret weapon for weeknight meals that taste anything but ordinary.
Ingredients
• ½ cup / 120 ml (4.1 fl oz) soy sauce or tamari
• ½ cup / 120 ml (4.1 fl oz) mirin (use agave or maple syrup for a non-alcoholic vegan option)
• 1 tbsp / 15 g (0.53 oz) fresh ginger, finely minced or grated
• 1 large clove garlic, minced
• ¼ cup / 25 g (0.88 oz) scallions, finely minced
Instructions
1. In a small saucepan, combine the soy sauce and mirin (or agave).
2. Place the saucepan over medium-low heat and bring the mixture to a gentle bubble, cooking for about 2 minutes.
3. Remove the pan from the heat.
4. Immediately stir in the minced ginger, garlic, and scallions.
5. Use the sauce right away for a warm glaze, or allow it to cool completely before storing.
Nutritional Information
• Recipe Information
• MAKES: About 1 cup (240 ml)
• TIME: 15 minutes
• is an estimate and may vary based on the exact and brands used.
Pro Tips
• For a thicker, glaze-like sauce, mix 1 teaspoon (5 ml / 0.2 fl oz) of cornstarch with 2 teaspoons (10 ml / 0.3 fl oz) of cold water to create a slurry. Whisk it into the simmering sauce and cook for another minute until thickened.
• For a deeper, umami-rich flavor, add ½ cup of finely chopped shiitake mushrooms to the saucepan along with the soy sauce and mirin and simmer together.
• Create a “Tropical Teriyaki” by substituting ¼ cup of pineapple or passion fruit juice for half of the mirin.
• For a rich, sweet flavor, roast 2 whole garlic cloves in foil at 375°F (190°C) for 20 minutes. Squeeze the soft pulp out, mash it into a paste, and add it to the sauce.
• Store leftover sauce in an airtight container or jar in the refrigerator for up to one week.
FAQ
Q: Is this teriyaki sauce gluten-free
A: Yes, you can easily make this sauce gluten-free by using tamari, which is typically made without wheat, instead of regular soy sauce. Always check the label on your tamari to be certain.
Q: How do I make this sauce without alcohol
A: For a completely alcohol-free version, simply substitute the mirin with an equal amount of agave nectar or maple syrup as suggested in the ingredients list. This will provide the necessary sweetness.
Q: What are the best vegetarian proteins for this teriyaki sauce
A: This sauce is incredibly versatile for vegetarian and vegan meals. It’s fantastic as a glaze for crispy tofu, a marinade for tempeh or seitan, or tossed with edamame and chickpeas in a stir-fry.
Q: How long can I store this homemade teriyaki sauce
A: You can store any leftover sauce in an airtight jar or container in the refrigerator. It will stay fresh and flavorful for up to one week.
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The Only Vegan Teriyaki Sauce You'll Ever Need
Ingredients
Method
- In a small saucepan, combine the soy sauce and mirin (or agave).
- Place the saucepan over medium-low heat and bring the mixture to a gentle bubble, cooking for about 2 minutes.
- Remove the pan from the heat.
- Immediately stir in the minced ginger, garlic, and scallions.
- Use the sauce right away for a warm glaze, or allow it to cool completely before storing.
