Summer is coming… for those of us in Phoenix it is right on our door step. In addition to the heat, summer brings on cookout season. If this is your first summer living a plant-based lifestyle you may be a little intimidated by all of the upcoming barbecue invitations. Don’t be, I’ve got you covered, right down to my Homemade BBQ Sauce!
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Today I’m going to share one of my secrets, Homemade BBQ Sauce.
I love barbecue sauce! Like, I really love it! I could eat it on almost anything.
Sweet and Tangy Vegan Barbecue Sauce
This Homemade BBQ Sauce is sweet and tangy. My husband said it tasted like candy but his palate is really sensitive to sweetness. Actually, at first you taste the sweet then the tangy hits.
This homemade barbecue sauce is perfect on baked potatoes, lentil BBQ or my Spaghetti Squash BBQ Sandwich, BBQ Chickpeas, tofu and more. The sauce is really versatile and you can change it up by using less sugar or more vinegar. You can also add Sriracha for a little more kick.
Simple Ingredients
A couple of years ago I started getting really sensitive to ingredients in processed foods. I can’t just grab a sauce off the shelf at the grocery store unless I want to chance a migraine.
This vegan barbecue sauce uses pantry staple ingredients that I always have on hand. These ingredients work for me. I love that I can get all the deliciousness of vegan barbecue without a headache.
No high fructose corn syrup in this sauce!
Quick and Easy
One of the best things about this DIY barbecue sauce is that it’s so quick and easy to make! Basically, you stir every thing together and let it heat up. You could just mix it but the flavors change as it simmers.
Homemade BBQ Sauce
Ingredients
- 1 6 oz can of tomato paste
- 1 Tbsp molasses
- 3 Tbsp
- 1 Tbsp Liquid Smoke
- 2 Tbsp
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup (more or less) of brown sugar
- 1/2 cup water (add it a little at a time to obtain the right consistency)
Do
- Add all ingredients except water in a small sauce pan place on low heat.
- Stir often as you add each ingredient.
- Once everything except water is added taste and make any changes.
- Add water a little at a time while stirring until you reach the right consistency. You’ll probably need between 1/4 cup and 1/2 cup.
Serve
Use this BBQ Sauce as you would a bottled sauce. If you have leftovers store in the refrigerator in an air tight container.
Homemade Barbecue Sauce
Forget store bought barbecue sauce, this DIY BBQ Sauce is vegan and delicious!
Ingredients
- 1 6 oz can of tomato paste
- 1 Tbsp molasses
- 3 Tbsp Apple Cider Vinegar
- 1 Tbsp Liquid Smoke
- 2 Tbsp Vegan Worcestershire Sauce
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup (more or less) of brown sugar
- 1/2 cup water (add it a little at a time to obtain the right consistency)
Instructions
- Add all ingredients except water in a small sauce pan place on low heat.
- Stir often as you add each ingredient.
- Once everything except water is added taste and make any changes.
- Add water a little at a time while stirring until you reach the right consistency. You’ll probably need between 1/4 cup and 1/2 cup.
Notes
You can add more brown sugar or maple syrup if you like a sweeter sauce. Add more heat by adding hot sauce like Sriracha.
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Next I’ll share my Cauliflower BBQ Bites recipe!
Make sure you read the labels on all of your ingredients. Some versions may not be vegan or may contain gluten. Always read ingredients on packaged products to make sure they are safe for you.
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Timely…thanks!
It’s my pleasure Jack! I hope you enjoy it!
I forgot about your spaghetti bbq recipe. That is really good. I might have to make it this weekend with this sauce.
It’s the perfect weekend for it Martha! I hope you enjoy it!
Perfect, I was just looking for a good BBQ sauce recipe for the weekend! Thanks for the inspiration, love this recipe 🙂
How long will it last in the fridge for? Thanks.
HI Cassi, I usually use it over a week. I love BBQ sauce so I eat it a lot and usually make this when I’m making a big BBQ dish. I think it would be ok for a couple of weeks but I haven’t tried it for long because we eat it. You could also freeze it if you make way too much.
This is similar to my BBQ but mine is sugar free and I have be careful with the vinegar since the other half can’t stand anything with vinegar in it. I use Tamarind and Monk Fruit for sweetener. Also any dish that calls for vinegar, I use either Lemon or lime juice or a combo of both. I also add a bit of blackstrap molasses. The beauty of your recipe and what I do, is you can make this as tangy/heat/sweet as you want guilt free. Other half loves the sauce on his ribs/pulled pork. I’m completely WFPB and I will certainly try your chickpea nuggets!