Easy Teriyaki Sauce

Vegan, gluten-free (with tamari), oil-free

Yields about 3/4 cup after thickening


1/4 cup tamari (or soy sauce)

2 1/2 Tbsp. brown sugar (or 3 Tbsp. maple syrup)

1/3 cup vegetable broth or water

2 tsp. rice vinegar

1-2 cloves garlic, minced

2 tsp. ginger, freshly grated (I peel my ginger)

1 Tbsp. corn starch (or arrowroot or other thickener)

Optional: sesame seeds


Place all ingredients in a bowl and whisk well to combine.

Add to a small saucepan over medium-high heat.

Heat until sauce is lightly simmering, whisking frequently until thickened.

Use immediately, or cool and store in a sealed container in the fridge for about 1 week.

Stir-fry option: whisk all sauce ingredients in a bowl, then pour right into your skillet towards the end of stir-frying. Stir well to combine and let heat for a few minutes, stirring often, until thickened.

From thegardengrazer.com