Homemade Barbeque Sauce - Vegan
"Homemade Barbeque Sauce is so much tastier than store-bought, AND you can adjust the ingredients to your own tastes to make it perfect! :-D
Add more liquid smoke for smokier, more hot sauce for spicier, more molasses for sweeter, more vinegar for tangier....
Making barbeque sauce is no more difficult than making a quick homemade spaghetti sauce. Store it in a clean jar in the fridge, and it keeps for a couple weeks."
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
5 cups
- Serves:
- 20
ingredients
- 1 tablespoon olive oil
- 1 teaspoon celery seed
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 1⁄2 teaspoon louisiana hot sauce, or however much or little you like
- 1⁄4 cup cider vinegar
- 1⁄4 cup whole grain mustard
- 1⁄4 cup maple syrup
- 1⁄4 cup blackstrap molasses
- 2 teaspoons liquid smoke
directions
- Put all ingredients into a saucepan and stir together well. Simmer for 20 minutes, stirring often. Taste the sauce, and add more ingredients to suit your own tastes. More vinegar makes it more tangy, more molasses makes it sweeter, add liquid smoke and hot sauce to taste.
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RECIPE SUBMITTED BY
<p>I love life and I love good food!</p>
<p>I have been vegetarian for 11 years. I also enjoy eating and sharing yummy food with family, friends, and coworkers - almost none of whom are vegetarian. Over the years, I've come up with recipes that everyone, veggie-and-non-veggie alike, can enjoy. I aim for vegetarian recipes which taste so good, you can enjoy them even if you aren't vegetarian.</p>
<p>I aim for very nutritious, wholesome recipes, based around whole natural ingredients, especially vegetables, whole grains, and legumes. These ingredients tend to be some of the most economical foods to eat as well.</p>
<p>In the past couple of years, my husband has chosen to eliminate alcohol, onions, and garlic from his diet. Eliminating onions and garlic from my recipes was a challenge, and I do not understand the reasons for it, despite my repeated attempts. If finding vegetarian recipes my meat-loving family enjoys wasn't hard enough, imagine removing the flavour of garlic as well. Interestingly though, I think my cooking skills have expanded because of this challenge. I was challenged to find flavours to replace the onions and garlic, and I ended up learning to make my own salad dressings, fajita and taco seasonings, soup broth base, etc. I now prefer my homemade salad dressings over any I've ever bought from a store, and my grocery bill has gone down. We are also eating almost no chemical preservatives at all, since processed foods are almost eliminated when you stop eating onions and garlic.</p>
<p>My recipes are mostly adaptations from favourite recipes I found on online recipe sites, especially food.com. I learned to cook vegetarian as a young adult, living with my now-husband, and recipe foodsites were my main source of recipes. I changed the recipes slightly based on personal taste, availability of ingredients in my kitchen the day I was trying out a new recipe, and more recently, to omit onions and garlic. When a recipe is a near copy-cat of someone else's recipe, I try to give due credit.</p>
<p>I hope you enjoy my recipes :-).</p>
<p>Good eating!</p>
<p>~Marianne</p>
