This easy, no-cook vegan barbecue sauce recipe takes nearly no time to make. Though I’m all for good store-bought sauces as shortcuts, I’ve never found a prepared BBQ sauce I’ve really liked, so I rely on this one. It’s especially delicious with plant-based protein foods—tofu, tempeh, and seitan—prepared on the grill. See Barbecued Tofu, Tempeh, or Seitan for ideas and directions. Photos by Rachael Braun.
Makes: about 2 1/2 cups
- 15- to 16-ounce can tomato sauce
- 3 tablespoons agave nectar or maple syrup
- 1 tablespoon molasses (or substitute an extra tablespoon
of agave or maple syrup)
- 2 tablespoons apple cider vinegar
- 2 to 3 tablespoons reduced-sodium soy sauce or tamari, or to taste
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano or basil
Combine all the ingredients in a mixing bowl and whisk together.
If time allows, cover and let stand for an hour or so to allow the flavors to combine more fully. If you need to use it right away, by all means do so, as it will still be quite good.
Per 2-tablespoon serving: Calories: 32; Total fat: 1g; Protein: 0g; Carbs: 6g; Sodium: 266 mg
- Use a few drops of hot sauce or Sriracha sauce if you’d like a spicier effect
- Use a teaspoon of liquid smoke or 1 to 2 teaspoons mesquite seasoning if you’d like a smoky flavor.