Vegan BBQ Sauce
This vegan BBQ sauce is simple, delicious, and rivals traditional BBQ sauce recipes. I make mine with tomato sauce, apple cider vinegar, and smoked paprika for that robust balance of sweet and tangy flavors synonymous with a good BBQ sauce. It comes together in just 25 minutes and becomes thick and glossy as it cooks, ready to adorn anything from sandwich fillings to pizzas.
Servings: 16 tablespoons
Calories: 29kcal
Equipment
Ingredients
- 1 cup tomato sauce
- ¼ cup apple cider vinegar
- 1-2 tbsp rice syrup depending on how sweet you like your bbq sauce
- ⅛-¼ cup brown sugar depending on how sweet you like your bbq sauce
- 3 tbsp vegan Worcestershire sauce
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp black pepper
- ½ tsp salt
Instructions
- Place all the ingredients in a medium saucepan over medium heat, stir or whisk until combined.
- Simmer, uncovered, for 15 to 20 minutes until the sauce is thick. Cook it for longer if you prefer a thicker sauce.
- Store in an airtight container or mason jar in the fridge for up to one week.
Notes
- My #1 Secret Tip for this vegan BBQ sauce recipe is to taste it once it has cooled down before adjusting the seasoning. The flavor changes as it rests, so I always wait before I add more sweetness, salt, or acidity.
- Simmer gently: I keep the heat moderate to allow the sauce to thicken up without burning or sticking.
- Stir regularly: As the sauce simmers, I make sure to stir frequently, as this prevents the sugars from catching on the base of the saucepan and scorching.
- Adjust thickness: If I want a thicker sauce, I simmer for longer, allowing it to concentrate. And if I prefer a thinner sauce, I remove it from the heat as soon as it has reached my desired consistency.
Nutrition
Serving: 1tbsp | Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 188mg | Potassium: 93mg | Fiber: 1g | Sugar: 6g