Soy Free Teriyaki Marinade is a super easy and fast sauce recipe for those with top 9 allergies. It makes a quick flavourful sauce for meat and vegetables to add variety to family dinners and meals. In addition to soy, wheat, top 9 allergens free, this is a gluten free Teriyaki sauce, as well.
Jump to:
- The Quick Lowdown On Soy Free Teriyaki Marinade:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- Coconut Aminos
- Instructions/ Directions and Tips
- Like This Recipe? Sign up to our Newsletter so you never miss a recipe.
- Substitutions & Variations
- Storage
- What To Serve With Soy Free Teriyaki Marinade
- Other Recipes You May Enjoy
- Have You Made Our Soy Free Teriyaki Marinade? Please Leave a Comment Below.
- Rate our Recipe.
- We Love To Hear From You!
- 📖 Recipe
- Food Safety
- 💬 Comments
The Quick Lowdown On Soy Free Teriyaki Marinade:
Taste: A Japanese/ Asian inspired flavour
Uses: For marinating meats, mushrooms, vegetables or cooking down into a sauce
Speed: 5 minutes- the ginger and garlic and measuring is where the time is spent
Difficulty: beginner
Marinating Time: this sauce can be used straight away or meat can be marinated for 2-24 hours.
Why We Like This Recipe
This Soy Free Teriyaki Marinade makes it easy to have a pantry with staples that can be made into different meals. Many of the manufactured teriyaki marinades can have shared lines and facilities with tree nuts, peanuts, or sesame. We also find that we buy our coconut aminos in larger amounts to save a bit of money.
This kind of Gluten Free Teriyaki Sauce recipe allows us flexibility to make many meals with different flavours so our food stays interesting. There is nothing worse than not having a bit of variety on a reduced food options due to food allergies.
Ingredients
- Coconut Aminos
- Fresh Garlic
- Unseasoned Rice Vinegar
- Fresh Ginger
- Honey or Brown Sugar
- Avocado Oil, or another neutral oil
- Mirin (optional)
See recipe card for quantities.
The Ingredient Low Down
Coconut Aminos
We use coconut aminos in any recipe where soy sauce would traditionally be used like this Soy Free Teriyaki Marinade. It can be a touch sweeter than soy sauce. Coconut aminos are made from fermented coconut sap.
If you cannot have coconut, see if tamarind based no soy no gluten sauces are right for you. Ensure it is Tamarind and not tamari. Tamari is soy based. San-j has a tamarind based no-soy sauce. Check with the manufacturer for shared lines and facilities and other allergy protocols before deciding if a product is right for you.
Pro-Tip: Brands of coconut aminos to check out. Always verify with the manufacturer that any product is safe for you and your allergies. Some listed may have shared lines with top 9 allergens.
Garlic & Ginger
We use fresh garlic and ginger for our Gluten Free Teriyaki Sauce but if they can be swapped out for the dried and powdered ginger and garlic. Do not use garlic salt, consequently it will make the sauce too salty.
Pro-Tip: Dried Ginger substitute 1 teaspoon of dried and grated ginger.
Garlic powder use 1½ teaspoons of dried garlic powder or garlic granules.
Unseasoned Rice Vinegar
Unseasoned rice vinegar is best for this recipe. It is not sweetened. Apple cider vinegar could be used in place, if needed for allergies. ACV will change the taste slightly.
Pro-Tip: If you use seasoned rice vinegar, reduce the honey or brown sugar used to 1 Tablespoon.
Honey or Brown Sugar
We like the flavour depth that honey gives this Gluten Free Teriyaki marinade.Equally, brown sugar can be used instead of honey.
Honey, however, maynot be suitable for all for allergy and ethical reasons such as a vegan lifestyle. Brown sugar is a great swap for honey. Maple syrup can also be used, if preferred.
Avocado Oil
We use avocado oil, which has a high cooking point. If you switch out the oil for another neutral oil, make sure it has a high enough smoke point for the dish you'll be cooking since it may have a lower cooking temperature recommendation.
Pro-Tip: Avoid peanut, sesame, and soy containing vegetable oils as they may not be safe for all with allergies.
Mirin (optional)
Mirin is a Japanese variety of cooking wine made from rice. It can however be omitted if it is not suitable for your dish, allergies, or lifestyle. This ingredient adds flavour to the Gluten Free Teriyaki Sauce and the taste may change slightly if omitted.
Instructions/ Directions and Tips
1- Measure all ingredients in a small bowl.
2- Mix the sauce with a spoon.
3- Store in the fridge or use to marinade meat, mushrooms, or vegetables.
Hint: If you do a lot of food prep the Teriyaki Sauce with Coconut Aminos can be made up and frozen in smaller portions to suit your recipes or with the prepped vegetables in freezer safe containers.
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Substitutions & Variations
- Dried Ginger and Garlic - Use 1 teaspoon of ginger powder and/or 1.5 teaspoons garlic powder in place of fresh garlic and ginger.
- Sweetener replacements - An alternative to honey or brown sugar can be used such as agave, monk fruit sweetener, or stevia. Use 2 teaspoons of a sweetener alternative instead of the 2 Tablespoons of honey.
- Vegan - Use maple syrup or vegan brown sugar instead of honey.
- Spicy - For a spice kick add in ½ -1 diced hot pepper to the Teriyaki Sauce with Coconut Aminos or ⅛-½ dried chilli flakes -to taste.
- Coconut Free - Check out tamarind (not tamari) based sauces.
- Avocado Free - use another allergen friendly neutral oil with a high smoke point.
Storage
-Fridge
This soy free teriyaki marinade will keep in the fridge for up to 3 days in an airtight container.
-Freezer
In a freezer safe container the Gluten Free Teriyaki Sauce can be frozen for up to 2 months. It is best kept in portions for the recipes you make most often. Thaw before use.
What To Serve With Soy Free Teriyaki Marinade
We use this Teriyaki Sauce with Coconut Aminos in recipes with chicken, beef, or pork as a marinade. Additionally, we serve teriyaki marinated meat with quinoa or rice and mixed vegetables. The Gluten Free Teriyaki marinade can be used on vegetables and portobello mushrooms instead of meat.
Other Recipes You May Enjoy
Have You Made Our Soy Free Teriyaki Marinade? Please Leave a Comment Below.
Rate our Recipe.
We Love To Hear From You!
📖 Recipe
Equipment
- Measuring Cups and Spoons (liquid)
- Small bowl
- Spoon
Ingredients
- ⅔ Cup Coconut Aminos see notes
- 4 Cloves Garlic crushed and minced
- ¼ Cup Unseasoned Rice Vinegar
- 1 Tablespoons Fresh Ginger grated or minced
- 2 Tablespoons Honey or Brown Sugar
- 2 Tablespoons Avocado Oil or another neutral oil
- 1 Tablespoon Mirin optional
Instructions
- Measure all ingredients in a small bowl.⅔ Cup Coconut Aminos, 4 Cloves Garlic, ¼ Cup Unseasoned Rice Vinegar, 1 Tablespoons Fresh Ginger, 2 Tablespoons Honey or Brown Sugar, 2 Tablespoons Avocado Oil, 1 Tablespoon Mirin
- Mix the sauce with a spoon.
- Store in the fridge or use to marinade meat, mushrooms, or vegetables.
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Food Safety
- Cook to a minimum temperature of 175 °F (79.4 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Do not reuse marinade or use marinade raw if it has touched raw meat.
- Marinade can be added to a dish for cooking if it is cooked to 175F before eating.
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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