VEGAN BARBECUE SAUCE
This sauce embodies the flavor balance I like best in a barbecue sauce: perfectly tangy thanks to the dark balsamic, not too tomato-y (come on, it’s not marinara), just enough sweetness, and some to-die-for smoky and spicy notes. Try to use balsamic vinegar; any other vinegar won’t exactly be the same!
Excerpted with permission from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less.
Step 1
PREP: 5 minutes YIELDS: 1 cup + 2 tablespoons
1/2 cup (120g) tomato paste 1/2 cup (120g) water 1 tablespoon (20g) pure maple syrup 1 tablespoon (15g) dark balsamic vinegar 1 teaspoon (3g) garlic powder 1 teaspoon (2g) smoked paprika 1⁄/2 teaspoon (2g) ground chipotle chile pepper powder 1/2 teaspoon (3g) fine salt
Step 2
Combine all of the ingredients in a small bowl, and whisk until completely smooth. Taste and add more chile pepper powder, if you’d like it spicier.
Step 3
Nutrition per 2 tablespoons: 21 calories | 0.1g fat | 0.7g protein | 4.9g carbs | 0.7g fiber | 3.4g sugar | 247mg sodium
NOTE: For a milder smoky heat, reduce the chipotle chile pepper powder to 1⁄4 teaspoon (1g) or sub with Ancho chile powder, which has a very smoky flavor but is much less spicy than the chipotle. (I don’t recommend omitting completely.) You could also use half and half of each.
Step 4
Excerpted with permission from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less.
