This recipe might seem like an unexpected twist on a vegan blog, but let’s be real: BBQ sauce is awesome on anything.
Especially when it’s…
Tangy.
Sweet.
Spicy.
Thick.
Slather-worthy.
Bright.
Sassy.
That’s right, I just called this sauce sassy. Isn’t the first time and probably won’t be the last.
On second thought, maybe I’m the one who’s sassy today.
Why?
Because it’s FREEZING in Chicago today. And when I say “freezing” I mean as cold as -25 windchill. Polar Vortex Part Trois? Yes. I’d say so. Cold enough for schools to close = cold enough to be a named event of chilly terror.
Back to this BBQ goodness.
Dan and I are lovahs of barbecue sauce and we can slather through a bottle in a few weeks. Easily. My most-frequently-slathered food? Roasted cauliflower. Sounds strange but tastes amazing.
Since store-bought BBQ sauce often contains all sorts of highly-processed ingredients and unpronounceable additives, I figured it was probably about time to try making a healthier homemade version from a short but mighty list of goodies.
I didn’t want some overly-complicated, fussy sauce that required multiple pans, copious amounts of time, or goofy techniques, so this sauce came to be with those parameters in mind. It’s super delicious and couldn’t be a lick easier to make.
You’ll simply toss all 10 ingredients into a pan, whisk together, and simmer over low heat for five minutes.
That’s it. Put a roasted cauliflower floret in it, it’s done.
And be sure to check back on Friday for a knee-buckler of a recipe that requires oodles of this tasty sauce. It’s a goodie and a sassy one at that.
10-Minute Sweet & Tangy Maple BBQ Sauce (vegan, gf)
Ingredients
- 1 (6-ounce) can tomato paste
- 1/4 cup plus 2 1/2 tablespoons apple cider vinegar
- 1/4 cup plus 1 1/2 tablespoons coconut sugar
- 1/4 cup water
- 1/4 cup pure maple syrup
- 3 tablespoons braggs aminos or tamari
- 3 tablespoons seeded and minced chipotle peppers in adobo sauce
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground allspice
Instructions
- Add all ingredients to a medium sauce pan and whisk together over low heat.
- Let simmer for 5 minutes, stirring frequently.
- Remove from heat, transfer to glass jar or container, and refrigerate.
Notes
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I’m not that far from you (Milwaukee) and it is fah-reezing here a well! Yikes! Good thing vegan bbq doesn’t require a grill. I love making bbq tofu and tempeh and this sauce is perfect for it!
This looks tasty…love the idea of dipping roasted cauliflower.
I made this last night and it was delicious. Because I can never make a recipe as-is (sorry!) I added some garlic powder and liquid smoke, and cut back on the vinegar and sugar. I also was lazy and used ground chipotle. It turned out delicious though, and I really like it. I froze half of it since I’m the only one who will eat it and now I’m set. Thanks!
I’m so glad you had a chance to make it, Joelle! I love your adjustments and substitutions — sounds awesome! Thanks for taking the time to comment with your feedback :)
I made this yesterday with your lentils for lunch this week. This sauce turned out so great! I didn’t realize how easy it was to make BBQ sauce at home. I swapped the maple syrup for molasses and reduced the amount of coconut sugar. Great to know that I have an easy staple I can make in the kitchen from now on!
I’ve tried countless recipes and this is the only one that tastes great! I ate it with some seitan chikn strips.i ate all the sauce in 48 hours ????
Steph, I’m so happy to hear how much you enjoyed the BBQ sauce!! Haha, that is seriously amazing that you polished off the batch in 48 hours — sounds like me! Thanks for taking the time to share your results. :)
Thanks so much for this tantalizing recipe! There are soooo many uses for BBQ sauce and since it only takes 10 minutes to make, I’m featuring it (your link) on my FB site Super Quick Plant-Based Recipes.