Korean Teriyaki Sauce (vegan, gluten free

• Vegan
• Gluten free

• Produce

  • 1 1/3 tbsp Garlic powder

• Condiments

  • 7/8 cup Maple syrup
  • 1/4 cup Mirin
  • 2 tsp Miso
  • 3/4 cup Tamari, low-sodium

• Baking & Spices

  • 1 2/3 tbsp Brown rice flour
  • 1/4 cup Paprika
  • 1 tsp Red pepper

• Oils & Vinegars

  • 1 1/3 tbsp Rice vinegar
  • 2 tsp Sesame oil

Found on veggiesdontbite.com

Description

Ingredients

• 3/4 cup low sodium Tamari (see note)
• 3/4 cup plus 2 tablespoons maple syrup
• 1/4 cup mirin
• 1/4 cup paprika
• 1 tablespoon plus 1 teaspoon rice vinegar
• 1 tablespoon plus 1 teaspoon garlic powder
• 2 teaspoons miso (I used chickpea miso or you can use mellow white miso)
• 2 teaspoons sesame oil (optional for taste or you can use toasted ground up sesame seeds in its place if you don’t use oil)
• 1-2 teaspoons crushed red pepper (optional for spice)
• 1 tablespoon plus 2 teaspoons brown rice flour

Directions

• Mix all sauce ingredients in a bowl, whisk well. Heat over stovetop on medium low until thickened, whisking well. Be careful not to overcook.