Making your own vegan and oil free Teriyaki Sauce is a snap! This simple oil free Teriyaki Sauce is whole food plant based and tastes way better than any processed version.
Bottled Teriyaki sauces have lots of added sugar
You’ll never want to buy a bottled Teriyaki sauce again with all its added sugar & even oil. Plus, homemade tastes better! Instead of refined sugar, we use coconut sugar to add a little sweetness without going overboard.
And if you aren’t sure why you should be avoiding oil, even olive oil & coconut oil, check out this post, Why Oil Isn’t Healthy & How to Cook Without It.
How to use this vegan oil free Teriyaki sauce
You can use this vegan Teriyaki sauce to make a great veggie stir fry or drizzle it over a grain & veggie bowl for a great dressing.
You can even make Vegan Teriyaki Cauliflower Wings to serve as an appetizer at your next party! I bet your meat-eating friends will even like these!
Or marinate some tofu cubes in this yummy sauce then bake or air fry for a great high protein snack!
More WFPB recipes you might like:
- Vegan Teriyaki Cauliflower Wings
- Easy Vegan Avocado Cucumber Sushi Rolls
- Coconut Crusted Tofu with Pineapple Sauce
- Easy Vegan Ranch Dressing
- Garlic Cashew Cream Sauce
- Best Creamy Vegan Fettuccine Alfredo
Learn How to Make Delicious Plant Based Recipes that are Quick, Easy, & Cheap!
Are new to a whole food plant based diet and a little overwhelmed? Not sure what you should and shouldn’t eat? Need help transitioning slowly with delicious & simple recipes your whole family will love that take 30 minutes or less? Let me help you with my Quick & Easy Plant Based Power Pack! I’ll give you the WFPB basics in simple to understand terms and tips on transitioning in a way that works for you. Learn more about my Quick & Easy Plant Based Power Pack HERE
Teriyaki Sauce (oil free & no refined sugar)
Ingredients
- 1/2 cup low sodium soy sauce or coconut aminos for gluten & soy free
- 1/4 cup water
- 1/2 cup coconut sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch or arrowroot powder
Instructions
- Whisk together all ingredients in a small saucepan. Bring to a low boil and continue whisking until it thickens; about 3-5 minutes.
- Makes about 3/4 cup. Store in the refrigerator in an airtight container for up to one week.
Notes
Nutrition
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Kim, have you tried Nutiva Coconut Secret coconut aminos soy free Teriyaki Sauce? I am questioning whether I need to make your sauce for the Teriyaki Cauliflower wings since you call for 1/2 cup of coconut aminos in your recipe. Nutiva’s includes coconut syrup. 1 tbs of the sauce has 8 g of sugar, 5 g are added sugars (the syrup I am guessing). It has 0 grams of fat and only 305 mg of sodium whereas your recipe has 4 grams of sugar and 396 g sodium per 1 tbs. Would you be willing to try using all of Nutiva’s sauce and let me know? I am so wanting to use WFPB recipes when our children and grandchildren are here for XMAS and need others’ tastes to help me. My husband needs them most of all but so far his mindset is set against my cooking and goes out all the time to get his convenience foods.
I wouldn’t recommend this sauce due to the added sugars. You can try it if you want.