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Barbecue sauce is not just for pork or chicken! I make baked beans and sloppy joes with it, and even use it as a sauce for grilled portobello mushrooms.

Ingredients

  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 1 cup tomato sauce
  • ¼ cup apple cider vinegar, plus more as needed
  • 3 tablespoons vegan Worcestershire sauce, or 2 tablespoons low-sodium soy sauce
  • 2 tablespoons pure maple syrup
  • 2 tablespoons unsulphured molasses
  • 3 tablespoons prepared yellow mustard
  • freshly ground black pepper

Instructions

  1. Sauté the onions in a large saucepan over medium heat, stirring occasionally, for 7 to 8 minutes, until they start to turn brown and translucent. Add water 1 to 2 tablespoons at a time as needed, to keep the onions from sticking to the pan. Add the garlic and cook for 1 minute more.
  2. Stir in the tomato sauce, vinegar, Worcestershire sauce, maple syrup, molasses, mustard, pepper to taste, and 1 cup of water, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring often to prevent scorching, for about 45 minutes, until thickened. Taste and adjust the seasoning. If desired, transfer the sauce to a blender and puree until smooth (or use an immersion blender).
  3. Store in an airtight container in the refrigerator for up to 7 days.

Comments (10)

(5 from 3 votes)
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Lu5 days ago
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How much is a medium onion? 1 cup? more? less? Maybe give this by weight instead?

Lily4 days ago
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Whatif we don’t have unsulphured molasses? What can be used as a substitute?

Lee1 month ago
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Adding 1 cup of water is mentioned in the recipe but not in the ingredients. It would be helpful if FOK could amend this. It would be easy to overlook the water requirement!! I did make this recipe today to make BBQ backed beans. The sauce is delicious and easy to make.

Joyce Taron5 months ago
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I have made this BBQ sauce many times. It is reliably yummy. Thank you, Del.

Lorraine1 week ago
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Could someone please tell me which mustard to use. If its English, wholegrain or dijon?

Tracy M6 months ago
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How can this yield 2 3/4 cups from 1 cup of tomato sauce and 1 cup water?

Loulou20 hours ago
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Consider ALL the ingredients

Jeanne1 week ago
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It is yellow mustard like French’s. Also called hot dog mustard.

Liz1 week ago
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Besides the tomato sauce and water which total 2 cups, the rest of the liquids in the recipe total 7 oz so a yield of 2 3/4 should be correct depending on how much you reduce the sauce in cooking.

Joyce Taron5 months ago
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It must be all the onion?

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Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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