This recipe does what it says on the tin. Two for the price of one, buy one get one free or however you want to say it. This recipe can be used in two different ways depending on how you cook it. If you cook it for a short period of time you have a barbecue glaze/marinade and if you cook it for longer you have a barbecue table sauce. Winner, winner, vegan barbecue dinner huh?!
Okay dokey karaoke lets not beat around the bush today. Let’s crack straight on with it. If you are making a large batch of this to keep in the fridge then these are the glass bottles and jars that we use for storing. Make sure you sterilise any jars fully before decanting though. Correctly sterilised and refrigerated they should be fine to store for a couple of months but once opened use up within 5 days.
2 in 1 vegan barbecue sauce
- 1 tsp onion powder
- 1/4 cup balsamic vinegar
- 2 tbsp vegan honey
- 2 tbsp maple syrup
- 1/2 tsp English mustard
- 1/2 cup passata
- 1 tsp paprika
- 1/4 cup water
Whisk together all the ingredients and gently heat for 5-10 minutes for a marinade/glaze and 15-20 minutes for a thick table sauce.
This sweet, sticky and smoky barbecue sauce is completely delicious. We drenched our mushroom, pepper and pineapple skewers in the glaze before popping them onto the barbecue and we regularly use the table sauce in a chickpea and coleslaw baguette. Let us know how you use yours!
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