April 6th, 2004

Vegan Barbecue Sauce

Okay you vegan boys and girls, by popular demand...or, rather, one person asked me to do this, I am posting my recipe for vegan BBQ sauce. It's super simple to make. Anyone with a pot, a spoon and half a brain can do this correctly. It's great for marinating tofu and delicious on veggie burgers and, well, anything else you want to put it on, too. So enjoy!

Vegan Barbecue Sauce

1/2 c. finely chopped onion
2 cloves garlic, minced
1 Tb. olive oil or cooking oil
3/4 c. apple juice
1/2 of a 6-oz can tomato paste (1/3 cup)
1/4 cup red wine vinegar
2 Tb. brown sugar
2 Tb. molasses
1 Tb. paprika
1 Tb. prepared horseradish
1 Tb. vegan Worcestershire sauce (you can buy at www.veganessentials.com)
1 tsp. sea salt
1/2 tsp. black pepper, freshly ground

1) In a medium saucepan, saute onion in hot oil until onion is tender. Stir in apple juice, tomato paste, vinegar, brown sugar, molasses, paprika, horseradish, vegan Worcestershire sauce, sea salt and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for about 20 minutes or until desired consistency, stirring occasionally.

2) To use, brush grilled veggie burgers or seitan steaks within last 10 minutes of grilling or marinate tofu in it, or come up with your own ideas. If desired, reheat and pass as additional sauce. Cover and chill.

Any leftovers can be used for up to 3 days. After that, you're on your own.
Also, when simmering sauce for 30 minutes, take care not to turn the heat up too hot or the sauce will stick to the bottom of the pan and you will have a mess.

  • Current Mood

(no subject)

i know this has probably been asked or posted many times but if anyone has recipes for all sorts of vegan snacks that are really good i would really appreciate them.

i'm going to start a vegan snack table and some things around town and things of the like.

so if you have anything good i would really love to hear about it!

thank you :)
portrait of

red cabbage and PEAR!

You know what's really good? PEARS and red cabbage! My mom used to always do red cabb with apple, but I had pears in the fruit bowl. I coarsely chopped the cabbage (it was the cutest little cabbage, too! The size of cupped hands - perfect for just the SO and me!) and put it in a pot to steam with a drizzle of safflower oil, a dash of apple cider vinegar and 2 chopped Bosc pears. Oh, and a little water right after I threw it all in and it began to sizzle overmuch. I served it up with a generous sprinkle of lightly oven-toasted sesame seeds. Totally delicious.

- xposted to full_bellies -

(and hey, think about joining full_bellies! it's a small, sleepy community run by my wonderful best friend, akidcalledsteph. it's looking to wake up!)

(no subject)

im planning on going on a picnic in two weeks for a special occasion.... its a half hour drive and then a mile of a hike, but its going to be a picnic by a waterfall, which will be amazing and wonderful... however, since it is a special occasion, i dont want any "cliche' picnic foods (that is: no sandwhiches, or hummus, etc).
i want it fancy and yummy and exciting and so very memorable.
and, we hafta carry it about a mile in the blue ridge mountains, in the woods, to the secluded waterfall
so it clearly wont be warm by the time we get there, so the magical food should be served at room temp. or cold.

any suggestions at all?

(i checked the archives, and while it had a picnic entry, it wasnt specific to this)