I thought it would be fun to invent my own barbecue sauce, so I decided to do it one snowy winter day. After all, it's cheaper than buying it premade in the store, and you can customize it to whatever flavors you enjoy the most. Mine is a tomato-based sauce that's spicy, a little sweet and smoky. I served it up on a tempeh and veggie sandwich. Yum!
Chipotle Barbecue Sauce
3/4 cup coarsely chopped sweet yellow onion
2 large cloves of garlic, minced
2 tablespoons olive oil + 2 teaspoons for cooking the onion and garlic
15 oz. can of tomato sauce
6 oz. can of tomato paste
2 tablespoons apple cider vinegar
1 chipotle en adobo + 1 tablespoon adobo sauce
2 tablespoons molasses
1/4 cup vegan sugar (I used organic natural cane sugar)
freshly ground black pepper
Saute the onion and garlic with the 2 teaspoons of oil in a skillet over medium heat until onion is softened. In a blender or food processor, combine the onion mixture, tomato sauce, tomato paste, vinegar, chipotle en adobo plus sauce, molasses and sugar. Blend or process until completely smooth. Pour sauce into a saucepan, bring to a simmer, then simmer on low heat for 30 minutes, stirring frequently. Add a few cracks of freshly ground black pepper, or to taste, and stir well.
Seitan Saltado (Peruvian Stir-Fry with Potatoes)
16 hours ago