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Vegan BBQ Sauce The Homemade Way

BBQ Sauce is by far one of the most important things here in Texas. We have it on everything. The hard part is finding a BBQ sauce that isn’t riddled with sugar and HFCS. The solution was just to create my own vegan BBQ sauce. This goes good on salads, grilled veggies, brown rice, and pretty much anything else you can think of.

You can use other tomatoes in this recipe but Muir Glen by far makes the best canned tomatoes. I have been using Muir Glen for 2 years now and have never bought any other canned tomatoes. They really make any recipe taste like you used vine-ripened fresh tomatoes.

I hope you enjoy! Let me know what you think in the comments!



2 medium-size sweet or yellow onions, finely chopped

8 garlic cloves, minced

2 tsp of red pepper flakes

4 cans of Muir Glen Organic no-salt Diced tomatoes

2/3 cup of white vinegar

2/3 cup of black-strap molasses

1-2 tbsp of raw agave nectar

4 tsp of liqiud smoke (Hickory or Mesquite will do)

2-3 tbsp of Dijon Mustard (or yellow works as well)



Preheat large saucepan to medium-high heat. When the pan is hot, add the onion, and saute for 6-7 minutes or until slightly browned. (You don’t need oil to saute. There is enough water in the onions so it won’t stick.)


Add the garlic and saute for another 2 minutes.


Then, add the rest of the ingredients except the mustard and liquid smoke. Stir to mix everything together.


Let the mixture come to a slight simmer/boil, and be sure to mix while it’s heating up so that the black-strap molasses does not stick to the bottom of the pan. Then turn the heat down, and let it simmer on low for 45 minutes to an hour.


Next, turn off the heat and mix the mustard and liquid smoke into the pan. Let it sit for 10 minutes. Adjust the mustard and liquid smoke to your liking depending on the amount of sweet and sourness you like in your BBQ sauce.


Then use an immersion blender to make the BBQ sauce nice and smooth. If you like your BBQ sauce a little chunkier, then there is no need to blend it. Top grilled veggies with this for a delicious plant-strong meal!


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