This glossy, umami-packed sauce comes together fast in one saucepan, with coconut aminos forming the deep savory base and fresh ginger and garlic bringing brightness and bite. A touch of toasted sesame oil and rice vinegar rounds out the flavor, while a quick arrowroot slurry gives it that glossy, spoon-coating thickness you want from a good teriyaki. Red pepper flakes are there if you want a little heat, but they're easy to skip for a milder version. It comes together in minutes and works beautifully as a glaze for roasted vegetables and tofu or as a dipping sauce on the side. This one's a genuinely great fit for a vegan kitchen, and it keeps well in the fridge so you can drizzle it over bowls and stir-fries all week long.
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Whisk together the arrowroot starch and cold water in a small bowl until fully dissolved and no lumps remain; set aside.
Combine the coconut aminos, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using) in a small saucepan over medium heat, whisking to combine, until the mixture just begins to simmer, about 3–4 minutes.
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