This week I’m working on a series of recipes that pay homage to my family and my southern roots. I’m proud to be a Texan and celebrate that through BBQ, in a completely cruelty-free manner. Can’t wait to share all of the recipes!
To start, it only seemed logical to share the base of this weeks content – the BBQ sauce! I wanted to create something that was nostalgic to the sauce I grew up on, while still being something my own tastebuds go crazy for. This barbecue sauce is the perfect balance of sweet, tangy, smoky and just finger-licking good! I’m so pleased with how this turned out, I hope you all enjoy it as much as I do.
Hickory Smoked Barbecue Sauce
Yield 2 1/2 cups
- 2 cups Ketchup (can sub for half crushed tomatoes + half tomato paste)
- 1/2 cup Apple Cider Vinegar
- 1 Yellow Onion, diced & slightly sautéed
- 1 cup Coconut Sugar
- 2 tbsp Vegan Worcestershire Sauce
- 2 tbsp Mustard
- 2 tbsp Black Strap Molasses
- 2 tsp Hickory Liquid Smoke, mesquite works too
- 1/2 Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Crushed Red Pepper
- 1/4 tsp Chili Powder
- 1/2 tsp Paprika
- Pinch of Cinnamon
- Salt & Pepper, to taste
- Measure and whisk together all ingredients in a medium bowl till evenly combined.
- Transfer to a pot and bring to a medium boil, then simmer for 1 hour* uncovered over low heat. Stirring occasionally.
- Serve immediately, or let cool to room temperature and store in an air-tight container in the fridge for up to 10 days.
You can reduce the time to 30 minutes, it just won't have as deep of a flavor.
Cuisine Vegan, Gluten-Free, Oil-Free