This homemade Spicy Vegan Teriyaki Sauce is so easy to make at home! Skip the store-bought teriyaki sauce and make this one instead! It’s done in under 10 minutes and is the perfect amount of sweet, spicy, tangy and salty.
This vegan spicy teriyaki sauce recipe has just the right amount of sweetness from maple syrup with a touch of red chili flakes for heat.
The tangy flavor comes from the rice vinegar and the soy sauce or tamari brings the saltiness. And don’t forget the fresh ginger and garlic which brings an incredible flavor and freshness to this sauce!
What is Teriyaki Sauce?
The word Teriyaki is actually a cooking method used in Japanese cuisine. This term refers to foods that are broiled or grilled and then glazed in a sugar, soy sauce, and mirin glaze. Teriyaki is thought to have originated when Japanese immigrants settled in Hawaii and would combine pineapple juice and soy sauce together. Eventually, the sauce that everyone recognizes as Teriyaki Sauce was born.
Traditional teriyaki sauce is made by mixing together soy sauce, sugar and mirin but over time has evolved and now some common ingredients like ginger, garlic, cornstarch, chili flakes and vinegar are added.
Is teriyaki sauce vegan?
Most of the time teriyaki sauce is vegan but it can vary based on recipe or brand. Some recipes call for honey and certain types of sugar aren’t vegan friendly. But this teriyaki recipe is vegan!
Is teriyaki sauce gluten free?
Soy sauce isn’t gluten free so you’ll want to use tamari which is gluten-free. I actually used it for my own version and it is delicious! I recommend low sodium for this recipe whether you buy soy sauce or tamari.
This easy vegan teriyaki sauce recipe is incredibly simple to make and requires just a saucepan and a whisk!
I highly recommend making a double batch of this addicting spicy sauce to store in the fridge for quick and easy dinners and in that case you will also need a jar with a lid.
This easy homemade vegan teriyaki sauce recipe is made from pantry staples that you most likely have on hand already! This sauce is full of flavor and is great as a marinade for tofu, tempeh, or seitan or as a sauce served in a stir fry, tossed in noodles, or drizzled over a plant-based protein.
- Fresh Ginger & Garlic
- Low Sodium Soy Sauce or Tamari
- Orange Juice
- Agave or Maple Syrup
- Rice Vinegar and Mirin or Rice Wine
- Red Pepper Flakes
This recipe for vegan teriyaki sauce is simple, healthy, vegan, and can be made gluten-free!
- Ginger & Garlic: You can’t make this sauce without fresh ginger and garlic! They both bring so much flavor to this sauce.
- Low Sodium Soy Sauce: For saltiness!
- Orange Juice: For sweetness and flavor but without adding more sugar!
- Agave or Maple Syrup: This is what I’m using for sweetness in this recipe instead of using sugar.
- Rice Vinegar & Mirin: Rice vinegar for acidity and mirin for umami.
- Red Pepper Flakes: Heat!! I love adding a lot for extra spice. You could also use chili garlic sauce. The spice level is up to you!
- Corn Starch: Used to thicken the sauce!
- Orange Juice: The orange juice in this recipe adds sweetness and can be substituted with pineapple juice or water.
- Ginger & Garlic: I wouldn't recommend leaving these fresh ingredients out but if you're in a pinch and can't make it to the grocery store, use ½ teaspoon garlic powder and ½ teaspoon ground ginger.
- Corn Starch: arrowroot starch or potato starch should work here as well.
- Maple Syrup or Agave: These liquid sweeteners can be substituted with brown sugar.
How to Make This Recipe
This truly is the best spicy teriyaki sauce recipe EVER! You’ll never get store-bought again!
Mince the garlic and ginger. Add a small splash of oil to a small saucepan on medium heat. Sauté the garlic and ginger until fragrant, being careful not to burn.
Whisk together the tamari, orange juice, water, agave, rice vinegar, mirin, a large pinch of red pepper flakes, and the cornstarch in a small bowl. Whisk until the cornstarch has dissolved. Pour the sauce in to the pan with the garlic and ginger and whisk together. Cook on medium heat until the sauce has thickened. This will only take a few minutes.
Take the sauce off the heat and use it immediately or store it in an airtight jar for up to a week!
- Use as a marinade for tofu
- Drizzle over a plant-based protein or vegetables and serve with white rice
- Use in noodles, stir fry, or grain bowls
- Use as a dipping sauce for spring rolls
- Make vegan chicken wings or spicy chicken teriyaki bowls using chicken-style seitan
- Add teriyaki-coated tofu to wooden skewers along with veggies and maybe some pineapple
- Make my delicious Sticky Tofu Teriyaki Stir Fry (pictured below!)
Frequently Asked Questions
The spice is up to you! I like to eye ball the measurements and taste and adjust. I usually add ½ teaspoon but use how much you desire or none at all. You could also add chili garlic sauce as well.
Usually, yes but this one doesn’t! This recipe only contains 3 tablespoons of agave or maple syrup.
This teriyaki sauce recipe makes a little over ½ cup.
Yes! I highly recommend doubling this vegan sauce recipe and storing it in an air-tight container or jar for up to a week! This is a great recipe for meal prep and planning as it keeps well and can be added to many different dishes.
More Homemade Sauce Recipes You Might Like:
If You Make This Recipe:
Spicy Teriyaki Sauce
- 2-3 Garlic Cloves minced
- 1 tablespoon Fresh Ginger minced
- ¼ cup Low Sodium Tamari or Soy Sauce
- ¼ cup Orange Juice
- ¼ cup Water
- 3 tablespoons Agave or Maple Syrup
- 2 tablespoons Rice Vinegar
- 1 ½ tablespoons Mirin or Rice Wine
- Red Pepper Flakes to taste
- 2 teaspoons Cornstarch
- Mince the garlic and ginger.
- Add a small splash of oil to a frying pan on medium heat. Sauté the garlic and ginger until fragrant, being careful not to burn.
- Whisk together the tamari, orange juice, water, agave, rice vinegar, mirin, a large pinch of red pepper flakes, and the cornstarch in a small bowl. Whisk until the cornstarch has dissolved. Pour the sauce in to the pan with the garlic and ginger and whisk together. Cook on medium heat until the sauce has thickened. This will only take a few minutes.
- Take the sauce off heat and use immediately or store in an airtight jar for up to a week!