A quick & easy Vegan Stir Fry Sauce that is packed with flavour. It's rich, thick & versatile. Use in stir-fries, on rice, noodles and vegetables, or for marinating tofu and seitan.
Nothing brings a meal together better than a good sauce and this vegan stir fry sauce is so good!
I like my food to be absolutely jam-packed with flavour and big bold flavour is where it's at here. I could literally drink it from the pan it's that delicious. So savoury and rich with amazing depth.
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How to make vegan stir fry sauce
(For detailed measurements and instructions, see the printable recipe card).
If you are familiar with my usual sauce-making technique you will know that throwing everything in a blender is about as complicated as it gets. We've been there with my Peanut Sauce, Garlic Pineapple Sauce and my Healthy Sweet & Sour Sauce.
This one is made in the same way. Everything gets thrown in a blender then poured out and into a pan. Then you just need to warm it gently while stirring, until it thickens up like gravy. Then it's ready to use, simple as that!
Serving suggestions
This tasty sauce is really versatile and shouldn't just be reserved for stir-fries. It works brilliantly for dipping things like vegan chick'n tenders or dumplings, marinating tofu, tempeh or seitan, drizzling over vegetables or chickpeas, on rice or noodle bowls, fried rice and even on grilled food.
For an easy meal, I love to cook some rice or noodles, top with sliced vegan chicken and steamed or roasted vegetables, drizzle over some of this sauce and add a generous sprinkling of cashew nuts or sesame seeds, maybe some sliced green onions too. It makes a really quick, stress-free and super tasty meal.
Variations
- Add a big dollop of peanut, cashew or almond butter to the blender while blending up the sauce for a nutty twist.
- Add a small piece of fresh ginger when blending. If you don't have a high-powered blender grate it first so it blends smoothly more easily.
- Squeeze in some fresh lime juice.
Storage, freezing & reheating tips
Vegan stir fry sauce will keep for up to 7 days in the fridge and can be frozen for up to 3 months. Simply defrost overnight in the fridge before reheating.
To reheat pour the sauce into a small pan and warm over medium-low heat until hot. You can also microwave it but be cautious as it can easily spill over if it gets too hot.
Hungry for more?
If you tried this recipe, let me know how you liked it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
📖 Recipe
Vegan Stir Fry Sauce
Author:Ingredients
- 1 small onion , cut into quarters
- 2 large cloves garlic
- 1 cup (240 mls) soy sauce or tamari
- 2 tablespoons toasted sesame oil , it's here for the flavour. You can omit to make this recipe oil-free
- ¼ cup (60 mls) rice vinegar
- ⅓ cup (80 mls) maple syrup
- ½ teaspoon chili flakes
- 2 tablespoons arrowroot powder , or cornstarch but arrowroot gives a glossier finish
- ¾ cup + 2 tablespoons (210 mls) water
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Add all ingredients to a blender and blend until completely smooth.
- Pour into a pan. It will be very foamy. That is normal and the foam will disappear as it warms up.
- Heat over medium-low heat stirring constantly until it is hot, thick and gravy-like in texture.
- Either use immediately or decant into a jar and store in the fridge/freezer.
NOTES
Storage, freezing & reheating This stir fry sauce will keep for up to 7 days in the fridge and can be frozen for up to 3 months. Simply defrost overnight in the fridge before reheating. To reheat pour the sauce into a small pan and warm over medium-low heat until hot. You can also microwave it but be cautious as it can easily spill over if it gets too hot.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
This recipe was originally published on April 28th, 2017. I've since changed the name of the recipe and rewritten the post and now I am republishing it for you. The recipe itself remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!
Lisa says
So quick to put together, and so hecking good. Recipe makes approximately 500ml. We’ve been into stir fry veg a lot so I am guessing this will be enough for a weeks worth of veg sides for lunch/dinner. I am going to try it as a salad dressing and dipping sauce. Thanks for the recipe!!!
Melanie McDonald says
I'm so pleased you're enjoying it Lisa and thank you for taking the time to leave a review. It's much appreciated!
Rachael says
Way too much sauce! I made this and it ruined our dinner as there was just way too much of it. You need to at least half this.
Melanie McDonald says
The recipe is for a sauce not a stir fry. You need to use your judgment about how much you need to add to whatever you're making and not just dump it all in! Different dishes and ingredients need different amounts of sauce. It stores really well in the fridge or the freezer for repeat uses. That's the idea of it.
Ms. Bea says
Love your recipes. What can I use instead of rice vinegar? I try to avoid white vinegars, interrupts digestion.
Clive says
Simple and really good
Elaine says
Amazing. We had it on tofu and rice with vegetables.
Anne says
This was great! Haven't had stir fry sauce in a long time because the store bought sauces were so unhealthy. I had everything for this sauce on hand, it only took minutes to whip up! Thanks so much for a great recipe
A Virtual Vegan says
That's great Anne. I am thrilled you enjoyed it. Thank you so much for coming back to leave feedback!
Beth says
This was easy and really tasty. I've been looking for a good stir fry sauce recipe and I've found it. Thanks!