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Though I’m all for high-quality prepared sauces and such to use as shortcuts, I’ve never found a bottled vegan barbecue sauce I really like. But this nearly instant sauce is so easy that I’ve ended the search. It’s especially good with tofu, tempeh, and seitan.
Recipe information
Yield
Makes about 1½ cups
Ingredients
1¼ cups tomato sauce
2 tablespoons maple syrup
1 tablespoon molasses (optional)
1 to 2 tablespoons reduced-sodium natural soy sauce, or to taste
1 teaspoon sweet or smoked paprika
1 to 2 teaspoons good-quality chili powder, or to taste
1 teaspoon dried oregano or basil
Preparation
Combine all ingredients in a mixing bowl and mix well. If time allows, cover and let stand at room temperature for an hour or so to allow the flavors to combine more fully. If you need to use it right away, go ahead—it will still be quite good.
From Plant Power © 2014 by Nava Atlas. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers.
Buy the full book from HarperCollins or from Amazon.
Recipe notes
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