Vegan BBQ Sauce (No Ketchup!)
This homemade sauce is bold, tangy, and smoky, with a hint of sweetness! Easy to customize, and perfect for drizzling, dipping, marinades, and more.
Servings: 8
Ingredients
- 15 oz. can tomato sauce
- 3 Tbsp. tomato paste
- 1/4 cup apple cider vinegar
- 3 Tbsp. vegan Worcestershire sauce
- 2 Tbsp. pure maple syrup
- 2 Tbsp. Dijon mustard
- 1 Tbsp. molasses
- 2 tsp. smoked paprika
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. chili powder
- 1/2 tsp. salt (more/less to taste)
Instructions
- Add all ingredients to small saucepan over medium heat. Whisk to combine.
- Bring to a gentle simmer. Reduce heat to medium-low and continue to simmer for 10 minutes until slightly thickened. Whisk occasionally.
- Use sauce immediately or let it cool completely then store in the refrigerator.
Notes
Yield: Recipe makes about 2.25 cups sauce.
Spicy version: Increase the chili powder or add hot sauce or cayenne pepper to taste.
Storing: Let sauce cool completely, then store in a sealed glass jar or airtight container in the refrigerator. I find it keeps for about 1 week.
Nutrition Per Serving (Estimate)
Calories: 50 kcal | Carbohydrates: 11 g | Protein: 1 g | Fat: 0.4 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.1 g | Potassium: 347 mg | Fiber: 1 g | Sugar: 8 g | Vitamin A: 613 IU | Vitamin C: 6 mg | Calcium: 33 mg | Iron: 1 mg
