Savory, smoky BBQ sauce has a slew of uses in plant-based cooking. Spread it on sandwiches instead of ketchup or slather it on your favorite plants toward the end of grilling. Most BBQ sauces start with a base of ketchup, but we’re not crazy about the corn syrup in ketchup. We use tomato paste as a base and build up the flavors from there.
2 Tbsp everyday olive oil
1 white onion, diced
4 garlic cloves, chopped 1 Tbsp smoked paprika
1/2 Tbsp ancho chili powder 1 tsp ground cumin
3/4 cup tomato paste
1 chipotle in adobo sauce, finely chopped 1 1/4 cups low-sodium vegetable stock
3 Tbsp red wine vinegar
3 Tbsp coconut sugar 2 Tbsp maple syrup
1 1/2 Tbsp plant-based Worcestershire sauce
1 Tbsp grainy mustard Sea salt, to taste
1/2 tsp freshly ground black pepper
- Heat large, heavy-bottom pot over medium-high heat. Add oil, then onion. Cook onion until nicely browned, 4 to 6 minutes, stirring now and then. Stir in garlic and cook for about 1 minute.
- Stir in paprika, ancho powder, and cumin and let spices toast with onions for 1 minute or so, stirring once or twice. Stir in tomato paste and chipotle to make a thick paste. Stir in remaining ingredients until everything is nice and smooth.
- Cut heat to medium-low and simmer sauce gently until it reduces in volume by about one-fourth, about 8 minutes. If you like your sauce real thick, simmer it a little longer, stirring now and then to prevent burning on bottom.
- Remove from heat and use immediately or let cool and keep in container in fridge for up to 1 week or so.