This vegan BBQ sauce just screams summertime, which is perfect because it’s here! I feel like it kind of snuck up on us since we’ve been quarantined for pretty much all of spring. But it’s here and I’m ready to grill by the pool. And by pool I mean my kid’s blowup plastic pool because that’s my life right now. But it’s cool, I can rock it.
Now, I know what you’re thinking, I can go to the grocery store and buy BBQ sauce for like a dollar. Sure. But it’s full of yuck-o stuff. Plus, I’m one of those people who if I don’t have something I would rather just make it than go through the trouble of going to the store, ya know? I know that it is probably way faster to go to the store, but ohmygoodness you have to get dressed, get in the car, drive, get out, interact with people. Hard pass. I’d rather stay home, keep watching The Office for the billioneth time, and make my own vegan BBQ sauce in my PJs.
So a couple of notes:
- Don’t use tomato paste in your vegan BBQ sauce. The tomato flavor is just too strong. You need all the sugar that they put into ketchup to really mellow out the acidity of the tomato. Trust me. I’ve tried (and tried, and tried) and all my creations get dumped in the trash. You and your taste-buds will thank me later.
- Use real maple syrup. We usually don’t buy the fake stuff anymore anyway. But, in case you do you will need to add real maple syrup to your shopping list.
- Be sure to let this vegan BBQ sauce simmer for 30 minutes, stirring occasionally. This will really help the vinegar and tomato flavors mellow out and that’s what you want.
Other than that this is a pretty easy, straight forward recipe. It’s perfect for a quick weeknight dinner because you can prep the vegan BBQ sauce the night (or weekend) before, brush it on some portobello mushroom caps, and serve it alongside some quick homemade fries and easy dinner salad. This will keep your fridge for about 1 week.
Homemade BBQ Sauce
- 1 1/2 c ketchup
- 3/4 c apple cider vinegar
- 3/4 c water
- 1/2 c maple syrup
- 2 T brown sugar
- 1 T vegan Worcestershire
- 1/8 t cinnamon
- 1 t garlic powder
- salt and pepper to taste
- dash hot sauce if you like spicier sauce
- Combine all ingredients in a medium saucepan and whisk until smooth. Cook over medium high heat, stirring frequently, until sauce begins to boil.
- Turn down the heat to low and simmer for 30 minutes, stirring occasionally. Use immediately or cool and store in the fridge for up to 1 week. Enjoy!
- NOTE: To make this gluten-free swap out. vegan Worcestershire for your favorite gluten-free alternative or sub in coconut aminos.
Delicious vegan BBQ sauce for all those veggie cookouts you do!
If you make this vegan BBQ sauce…
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