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RECIPE
12 INGREDIENTS4 STEPS15MIN

Homemade Vegan Barbecue Sauce

4.0
1 Ratings
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K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
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This barbecue sauce is smokey, garlicky, sweet and sour. It goes gorgeously with vegan burgers/sausages, pulled jackfruit and tofu steak or vegetables. You can also add chili powder or dried chill flakes to give the barbecue sauce an extra little fiery kick.

15MIN

Total Time
K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
to taste
1 clove
Garlic , minced
3/4 cup
Tomato Passata
2 Tbsp
1 tsp
Onion Powder
1/2 tsp
Yellow Mustard
1/4 tsp
2 Tbsp
Water
1/2 Tbsp
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Nutrition Per Serving
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CALORIES
52
FAT
0.1 g
PROTEIN
1.7 g
CARBS
11.6 g

Author's Notes

This sauce is great to make and eat on the same day. However, the flavours will blend together overnight and taste even better the next day. The sauce can be stored in a refrigerator for up to 3-4 weeks.

Directions

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Step 1
Heat the Olive Oil (to taste) in a saucepan over high heat, then add Garlic (1 clove) and fry for 2-3 minutes until the garlic turns a slightly golden color.
Step 2
Reduce to low heat, pour over the Tomato Passata (180 milliliter) and add the Light Soy Sauce (2 tablespoon), Maple Syrup (2 tablespoon), Apple Cider Vinegar (2 teaspoon), Smoked Paprika (1 teaspoon), Onion Powder (1 teaspoon), Yellow Mustard (1/2 teaspoon), and Salt (1/4 teaspoon). Cook for 5 minutes, stirring regularly to allow the flavors to blend.

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Nutrition Per Serving
Calories
52
% Daily Value*
Fat
0.1 g
0%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
--
--
Carbohydrates
11.6 g
4%
Fiber
0.6 g
2%
Sugars
6.1 g
--
Protein
1.7 g
3%
Sodium
489.2 mg
21%
Vitamin D
--
--
Calcium
19.2 mg
1%
Iron
0.2 mg
1%
Potassium
62.9 mg
1%
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