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No-Cook Barbecue Sauce

By Nava Atlas
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Photo by Shutterstock

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

  1. 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.

Image may contain: Plant, Food, Produce, and Vegetable
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.
TagsSauceAmericanVeganVegetarianNut FreeDairy FreeRawEasy30 Minutes or LessJuneteenthCookbooksHarper Collins

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