Homemade BBQ Sauce
This homemade BBQ sauce is full of tangy, smoky and fruity flavours with a hint of spice. It’s quick and easy to make and is perfect for sticky barbecue jackfruit or drizzled generously over a vegan bean burger.
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Serves: 10
Calories: 67kcal
Ingredients
- 1 tbsp coconut oil (sub: vegetable or olive oil)
- 3 tsp garlic (minced)
- 50 g onion (diced)
- ¾ tsp smoked paprika
- ½ tsp cayenne pepper
- ¼ tsp mustard powder
- ¼ tsp ground ginger
- 200 g tomato passata
- 100 g soft light brown sugar
- 100 ml apple cider vinegar
- 2 tbsp vegan Worcestershire sauce*
- ½ tsp salt
- ¼ tsp ground black pepper
Equipment
- Vitamix High Power Blender
Instructions
- Fry the onion and garlic gently over a low-medium heat in the oil for 7 minutes until soft.1 tbsp coconut oil, 3 tsp garlic, 50 g onion
- Add the smoked paprika, mustard powder, cayenne pepper and ginger, stir and fry for 2 more minutes.3/4 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/4 tsp mustard powder, 1/4 tsp ground ginger
- Add the tomato passata, sugar, vinegar, Worcestershire sauce, salt and pepper and simmer for 25-30 minutes until the sauce has thickened. Note: It will thicken more on cooling.200 g tomato passata, 100 g soft light brown sugar, 100 ml apple cider vinegar, 2 tbsp vegan Worcestershire sauce*, 1/2 tsp salt, 1/4 tsp ground black pepper
- Leave the sauce to cool and then blend until smooth.
- Store in the refrigerator in an airtight container or jar for up to a week.
Notes
Recipe inspired by: Dominican Republic / USA
* We used the Biona Worcester Sauce for this recipe, which is delicious and is great in so many recipes.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore, we cannot guarantee that the same will apply to the ingredients you use.
Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore, results may vary.
Nutrition
Calories: 67kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 172mg | Fiber: 1g | Sugar: 11g | Net Carbohydrates: 13g
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