Whenever you feel like you need to jazz up your meals–at least your savory ones–this is the perfect condiment for you: healthy teriyaki sauce that is vegan, sugar free, and can be made gluten free and soy free!
Once you start learning how to many some condiments from scratch, you will never, EVER want to return to store-bought products again. Now, if only I could say the same about my Catalina Crunch cereal and the Giselle’s Vegan Kitchen protein bars! The bars are much more feasible to replicate, of course. However, let’s talk teriyaki sauce! It is by far one of my all-time favorite condiments to enjoy with any savory dish, whether it be on salads, in stir-fries, as a marinade, or a dipping sauce!
Below is an extremely easy and foolproof recipe you can keep in your back pocket if you want a teriyaki sauce that is a little bit healthier as you don’t have to use sugar and can add ginger for boosted antioxidants. The base is also accommodating of different soy sauce alternatives like Liquid Aminos if you are gluten free or coconut aminos if you are soy free!
- 1/2 cup low sodium soy sauce, Liquid Aminos, or coconut aminos
- 1 teaspoon sesame oil
- 2-3 tablespoons of mirin, depending on how much you like the flavor
- 1/4 cup water + 2 tsp corn starch
- 2 TBSP granulated monkfruit (can use regular sugar or brown sugar if desired–Stevia may yield a bitter off-flavor)
- 1/2-1 teaspoon fresh ginger, pureed (I prefer 1/2 as a full teaspoon is too strong for me)
- 1 teaspoon fresh garlic, minced (optional)
- Incorporate all ingredients in the same bowl and whisk together, except for the water and corn starch mixture.
- Set a small saucepan on medium heat. Wait until warm, NOT hot.
- Carefully pour the whisked mixture into the saucepan, stirring consistently.
- Thoroughly mix in the water and corn starch once the sauce starts bubbling.
- Continue stirring until the sauce becomes as thick as you desire. If it is too thick, add more water.
- Remove from heat and let cool completely before storing.