This recipe for BBQ sauce is one of my favourites from when I was a kid. It’s sweet, tangy and just a little bit spicy – a great addition to your favourite vegeburger or vegan sausage.
This recipe can be made ahead of time and then reheated.
50g vegan butter
1 large onion (roughly chopped)
2tsp tomato paste
2tbls wine vinegar (red or white is fine)
1tbls lemon juice
2tbls Demerara sugar
1tsp English mustard
2tbls Worcestershire sauce*
1tsp maple syrup
Pinch of chilli**
Pinch of mixed herbs
Melt the butter in a saucepan and then add the chopped onion.
Fry gently for about 10 minutes until soft.
Turn up the heat a little bit and add all the other ingredients.
Stir well and bring to the boil.
Reduce the heat and simmer for 10 minutes until well combined and slightly syrupy.
*Worcestershire sauce is one of those sneaky items that can contain animal product (namely anchovies) and it took us a while to source one that was suitable. We recommend biona organic Worcester sauce. This is yeast free, gluten free and vegan. We buy ours from About Life.
**The English Mustard adds a certain level of kick to this recipe but if you want to spice things up a bit then just add some more chilli to taste.