Gluten-Free Vegan Teriyaki Sauce

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

I make this gluten-free vegan teriyaki sauce on repeat, and it always instantly elevates dinner with almost no extra effort. I whisk together tamari, maple syrup, mirin, garlic powder, and brown rice flour to create a sticky, sweet-savory sauce that is perfect for stir-fries, rice bowls, tofu, and roasted vegetables. It takes me just 10 minutes to make, which means I have a wholesome homemade sauce on the table faster than I could run out to buy one.

Glass jar filling with poured teriyaki sauce

I am a big fan of keeping a few easy sauce recipes in my back pocket, including this gluten-free vegan teriyaki sauce. The tamari gives it that salty umami base, the maple syrup adds sweetness without tasting one-dimensional, and the mirin rounds everything out with a subtle tanginess. Once you have tried this one, I highly recommend making a gluten free stir fry sauce to add to a few other dishes, too.

At one stage, my fridge was filled with all kinds of store-bought condiments, most of which never got finished. After I made my own homemade steak sauce and saw how much my family enjoyed it, I was on a mission! The first time I added this sauce to a basic noodle dish, which I loaded with vegetables, my boys cleaned their bowls. Usually, there were bits and pieces of leftovers, but this was unheard of. I figured it was the sauce, and I proved myself right a few nights later when I added it to another veggie-packed meal.

The first thing I love about this gluten-free vegan teriyaki sauce is how much flavor it builds from just a handful of pantry staples. And as a health coach, I appreciate that there is no refined sugar or sodium-heavy ingredients like soy sauce. The tamari does a fantastic job of creating the savory base, and the maple syrup adds a richer sweetness than plain sugar.

And when it comes to easy recipes, it really does not get any easier than this gluten-free vegan teriyaki sauce. I just whisk everything together in a saucepan, set it over medium-low heat, and keep whisking until it thickens into that glossy, spoon-coating consistency I want. The key is pulling it off the heat at the right moment, and letting it thicken as it cools.

While I was away for a work trip, my husband was in charge of dinner for the boys. One night, they wanted chow mein noodles for dinner, but with teriyaki sauce. My husband went out and bought a bottle of vegan gluten-free sauce, but as soon as he tasted it, he called me in a panic. I explained how to make the homemade version, and after a moment of silence on the phone, he said, “That’s it? I can make that no problem!” Ha! When I got home, my boys told me that their dad’s teriyaki tasted better than mine, then my little one let slip that he had bribed them with ice cream to say that. Next time you are whipping up an asian inspired bowl meal, make this quick and delicious sauce to pour over it.

🥘 Ingredients

This is everything I use to create an authentic flavor in my gluten-free vegan teriyaki sauce:

Glass pitcher pouring teriyaki sauce into a glass jar

Tamari: I use tamari for the salty flavor, while keeping everything gluten-free.

Maple syrup: I use this to sweeten the sauce and give it a more rounded out flavor. It also helps create the glossy finish.

Water: I add water to loosen the sauce so it simmers and thickens properly instead of reducing too aggressively right away.

Mirin: This provides a sweet and tangy note that makes the sauce taste like teriyaki instead of just sweet soy sauce.

Garlic powder: I use garlic powder in this recipe, as it disperses easily through the sauce and gives it a mellow garlic flavor without depending on raw ingredients.

Brown rice flour: Brown rice flour acts as the thickener in this recipe and keeps everything gluten-free.

🔪 How To Make

Everything happens in one pot, meaning this gluten-free vegan teriyaki sauce is one of the easier sauces to make. This is how I achieve the perfect consistency and flavor:

Whisk and heat ingredients: I add the tamari, maple syrup, water, mirin, garlic powder, and brown rice flour to a small saucepan and whisk until the flour is fully dissolved. Then I place the saucepan over a medium-low heat and whisk until the sauce thickens.

Whisk mixing up teriyaki ingredients in a pot

Add to your favorite meals: As soon as the sauce is thick enough to coat the back of a spoon, I remove it from the heat and use it in my favorite meals, or store it for later.

Spatula mixing sliced veggies and teriyaki sauce in a pan

My #1 Secret Tip for this gluten-free vegan teriyaki sauce recipe is to pull the sauce off the heat a little earlier than you think you should. It thickens quite a bit as it cools, so if I cook it until it looks thick in the saucepan, it usually ends up thicker than I want once it is cold.

Other Tips To Keep In Mind:

Keep the heat at medium-low: If I rush this sauce by cooking over a higher heat, the sugars can catch, which causes scorching and uneven thickening.
Watch closely: This sauce only takes a few minutes to make, and it thickens fast once it gets hot.
Let the sauce cool: I give the sauce 5-10 minutes to cool before deciding if it needs to be thickened up a bit more.
Use good-quality tamari: Since it makes up most of the sauce, its flavor really shines through. I find that naturally brewed brands give a smoother and richer flavor than cheaper alternatives.

📖 Variations

These are a few delicious ways I change up my gluten-free vegan teriyaki sauce, depending on what I am using it for:

Ginger kick: If I want a fresher tasting teriyaki sauce with a bit of a kick, I add 1-2 teaspoons of freshly grated ginger along with the garlic powder. This tastes so good, I use it over plain noodles with a few roasted cashews.

Spicy teriyaki: For some heat, I whisk in a pinch of red pepper flakes or a spoonful of chili garlic sauce. My husband loves this over roasted cauliflower.

Sesame teriyaki dipping sauce: I leave the sauce slightly thinner and stir in 2 tablespoons of toasted sesame seeds and 1 tablespoon of finely chopped cilantro. I serve this as a dip with vegan egg rolls.

🍽 Serving Suggestions

If you are unsure of where to start with this gluten-free vegan teriyaki sauce, you can play it safe and use it in recipes like easy teriyaki noodles or teriyaki vegetables stir fry. I also highly recommend trying it in my crispy baked tofu teriyaki recipe.

Recently, I made tofu skewers with ginger soy marinade and added them to a bowl of vegan fried rice, topped with steamed broccoli florets, miso mushrooms, and a hearty helping of my homemade teriyaki sauce. My kids also love it, spooned over tofu broccoli with sesame noodles.

🧊 Storing And ♨️ Reheating

Refrigeration: I store cooled teriyaki sauce in an airtight glass jar or container in the refrigerator for up to 1 week.

Freezing: If I want to make a bigger batch, I freeze the sauce in small portions, so I can thaw only what I need. It keeps well for up to 2 months in a freezer-safe container.

Reheating: I reheat the sauce gently on the stovetop or in the microwave, whisking in a splash of water if needed.

❓Recipe FAQs

Can I use coconut aminos instead of tamari?

Yes, but I always make a small adjustment if I do. Coconut aminos are naturally sweeter and less salty than tamari, so I leave out the extra 2 tablespoons of maple syrup at first and taste before adding more. Sometimes I also add a pinch of salt if the final sauce tastes a bit flat.

Why is my sauce lumpy?

Lumps usually mean the brown rice flour did not fully dissolve before the sauce started heating. I whisk the flour into the cold liquid first, so it is completely mixed in before the pot goes on the stove. If I still end up with a few lumps, I whisk vigorously while it cooks or strain the finished sauce if I want it perfectly smooth.

What can I do if my teriyaki sauce is too thick?

This can happen when the sauce has cooked a little too long or because it has cooled more than expected. To fix this, I whisk in a splash of water over low heat until it loosens up again. If I have had to add quite a bit of water, I always taste and adjust the seasonings in case they have been diluted.

Love this healthy plant based sauce recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!

You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!

Prep Time5 minutes

Cook Time5 minutes

Total Time10 minutes

Course: 30 Minutes or Less, Sauce

Cuisine: Japanese

Diet: Gluten Free, Vegan, Vegetarian

Servings: 8

Calories: 90kcal

My #1 Secret Tip for this gluten-free vegan teriyaki sauce recipe is to pull the sauce off the heat a little earlier than you think you should. It thickens quite a bit as it cools, so if I cook it until it looks thick in the saucepan, it usually ends up thicker than I want once it is cold.
Keep the heat at medium-low: If I rush this sauce by cooking over a higher heat, the sugars can catch, which causes scorching and uneven thickening.
Watch closely: This sauce only takes a few minutes to make, and it thickens fast once it gets hot.
Let the sauce cool: I give the sauce 5-10 minutes to cool before deciding if it needs to be thickened up a bit more.
Use good-quality tamari: Since it makes up most of the sauce, its flavor really shines through. I find that naturally brewed brands give a smoother and richer flavor than cheaper alternatives.