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6 Must-Try Vegan Stir Fry Sauce Recipes

  • Author: Liv B


Sweet & Sour:

  • 1/4 cup cane sugar
  • 2 tbsp vinegar
  • 1/4 cup water
  • 2 tbsp soy sauce
  • 1 tbsp ketchup
  • 1 tbsp cornstarch + 1 tbsp water mixed together

Maple Sriracha:

  • 1/4 c sriracha
  • 2 tbsp water
  • 2 tbsp maple syrup or agave

Peanut Sauce:

  • 1/4 cup nut butter (peanut butter, tahini, almond butter, sunflower butter all work well)
  • 3 tbsp soy sauce
  • 3 tbsp maple syrup or agave
  • 1 tbsp lime juice

Ginger Garlic Sauce:

  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 tbsp lemon juice
  • 1 glove garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tsp sesame oil
  • 1 tbsp maple syrup or agave

Lemon Tahini Sauce:

  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup or agave
  • 1/4 tsp garlic powder (optional)

Spicy Sesame:

  • 3 tbsp soy sauce
  • 3 tbsp water
  • 2 tbsp brown sugar or maple syrup/agave
  • 1 tsp sriracha
  • 1/2 tsp sesame oil


For Sweet & Sour Sauce Only:

  1. Stir together water and cornstarch until combined.
  2. In a small pot, whisk together sugar, vinegar, water, soy sauce and ketchup until combined.
  3. Add the corn starch and water and stir. Bring to a simmer on medium heat and whisk until it thickens. This should only take a few minutes.

For all other sauces:

  1. Whisk together all ingredients.


Each recipe makes about 1/2 cup of sauce. If you are cooking for more than 1-2 people, I suggest doubling or tripling the recipes. Sauces can be stored in an air tight container or jar for up to 1 week.

For gluten-free: sub gluten-free tamari for the soy sauce.
For soy-free: sub coconut aminos for the soy sauce.

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