My mom used to make this bbq sauce every summer, we used it on everything, including baked potatoes. It’s vegan, although back in the 50’s no one had ever heard that word. I checked online to see if there was something similar to this original Gourmet recipe, but there was nothing even close. Everyone who tastes it wants the recipe!

The ingredient list is long, but it makes a lot of sauce which seems to keep forever in the fridge. I make bbq tempeh pretty often, cut a block of tempeh into thirds, filet each chunk into thirds (9 thin pieces), dip each piece into sauce, lay onto parchment on a baking sheet and bake at 350 for 20-30 minutes until tempeh looks dry and lightly colored. Top it up when serving with more sauce! Makes great TLT’s or just serve with rice and a salad.

Hot Barbecue Sauce

2 cloves garlic, minced
2 C finely chopped onion
2 1/2 C chili sauce or ketchup
1 t red pepper flakes
3/4 C olive oil
1/3 C lemon juice
1 T brown sugar
2 T cider vinegar
1 bay leaf
2 t Tabasco sauce
1 t salt
1 t dry mustard
1/3 C water

Pulse the onions and garlic in your food processor, or chop fine. Combine with remaining ingredients in a saucepan, bring to a boil, and simmer 20 minutes. That’s it!

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