Spicy Vegan BBQ Sauce

Make this easy spicy BBQ sauce from scratch and avoid buying expensive organic BBQ sauces filled with high fructose corn syrup.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 8

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3-4 garlic cloves minced
  • 1 teaspoon celery seed
  • 24-ounce jar of strained (or crushed) tomatoes (or a 28-ounce can)
  • 7-ounce jar of tomato paste (or a 6-ounce can)
  • 2 tablespoon Sriracha – see note
  • 1/4 cup cider vinegar
  • 1/4 cup whole grain mustard
  • 1/4 cup maple syrup
  • 1/4 cup blackstrap molasses
  • 2 teaspoon liquid smoke

Instructions

  1. Heat olive oil in a medium saucepan over a medium heat. Add the onion sauté for about 5 minutes, until the onion is slightly tender, add the garlic and saute for another minute or two.
  2. Add in the remaining ingredients and stir well to combine, reduce the heat to a medium-low and allow to simmer for 20 to 30 minutes, stirring often.
  3. Taste the sauce and make sure you don’t want more of anything, you may want it more sweet, spicy, sour, salty. I like my BBQ sauce tangy and smoky, so I added another 1/4 cup of vinegar and another teaspoon of liquid smoke.
  4. Remove from the heat, allow to cool for a few minutes, then puree until smooth in the food processor or blender.

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Notes

If you don’t like spicy, you can skip the sriracha, add less or use just a pinch of two of red pepper flakes instead.

Nutrition Information Per Serving

  • Calories: 142
  • Calories from Fat: 20
  • Total Fat: 2.2
  • Sodium: 323 mg
  • Carbs: 28.6 g
  • Dietary Fiber: 4.1 g
  • Net Carbs: 24.5 g
  • Sugars: 20.2 g
  • Protein: 3.5 g