This sweet vegan BBQ sauce is ready in just 15 minutes! It's made without ketchup and is really easy to customize. And it tastes better than storebought!
A lot of barbecue sauces are actually already vegan and vegetarian, but sometimes they aren't. And if you know me, you know that I love making condiments from scratch because it allows more control over flavor, salt, and sugar content!
A lot of store-bought BBQ sauces have high fructose corn syrup as the first ingredient. If that matters to you, then you'll be happy to hear that making vegan BBQ sauce at home is really easy.
All you have to do is stir together a handful of pantry staples and simmer them on the stovetop.
Use this BBQ sauce on BBQ chickpeas, baked BBQ tofu, BBQ portobello tacos, and even pulled jackfruit sandwiches and shredded BBQ tofu.
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Recipe features
- Quick & easy: Vegan barbecue sauce takes just 15 minutes to make using mostly pantry staples.
- Flavor: This is a pretty sweet sauce because it is inspired by sweet brown sugar barbecue sauces like Sweet Baby Ray's. That being said, you can easily modify the recipe to be less sweet.
- Versatile: This recipe is easy to customize and make your own. For example, you can decrease the amount of brown sugar and molasses to make a less sweet BBQ sauce.
- Dietary features: vegan, vegetarian, nut-free, oil-free, soy-free, gluten-free (just double-check the Worcestershire sauce!)
Ingredients and substitutions
- Worcestershire sauce traditionally contains anchovies but store-brand Worcestershire sauce is often accidentally vegan/anchovy-free. This ingredient adds savory depth and is useful in lentil meatloaf, vegetarian jambalaya, and a lot of other plant-based recipes.
- Tomato sauce is the rich, tomato-y base of this sauce. Choose plain canned tomato sauce, not the kind with Italian herbs or other spices added.
- Mustard: I love using whole-seed mustard for extra depth. You can use ground mustard or spicy brown mustard but it will slightly alter the flavor.
- Brown sugar and molasses make this a very sweet sauce. You can adjust amounts to taste as much as you like. Choose regular molasses, not blackstrap molasses.
- Onion and garlic powder: Fresh onion and garlic are not recommended in this BBQ sauce.
Step by step instructions
Making vegan barbecue sauce is as easy as stirring and simmering.
- Add all ingredients to a small saucepot. Bring to a rapid simmer over medium-high heat.
- Once simmering, reduce to a slow simmer over medium-low heat. Simmer uncovered until sauce is thick enough to coat the back of a spoon without sliding off.
The longer the sauce simmers, the thicker it becomes. Note that the BBQ sauce also thickens slightly as it cools.
Expert tip: To avoid burning the BBQ sauce, stir it every 1-2 minutes while it is simmering. Scrape down the sides of the pot with a spatula as needed.
Variations and tips
- Spicy vegan BBQ sauce: Make it spicy by adding 1-2 teaspoons of red pepper flakes or 1-2 teaspoons of hot sauce.
- Sweetness: This is a very sweet barbecue sauce. I recommend decreasing brown sugar before decreasing the molasses because molasses contributes a lot of flavor.
- To make it smoky: Add ½ teaspoon smoked paprika or ¼ teaspoon liquid smoke.
- To make this BBQ sauce gluten-free just check the Worcestershire sauce. Sometimes Worcestershire sauce is already gluten-free. When in doubt, double-check the label.
- Serving ideas: I use this sauce for my baked BBQ tofu, BBQ jackfruit tacos, and Instant Pot baked beans. It is great on tofu pizza or as a dipping sauce with air fryer tofu, panko breaded tofu, or on a black bean burger.
- Check out my "BBQ Jackfruit 2 Ways" video on YouTube to see my favorite way to use this sauce!
Recipe FAQ
Always simmer the sauce uncovered to allow the liquid to evaporate. You may need to bump up the heat a little bit, but be careful not to burn the sauce. There should be bubbles constantly forming and popping. When in doubt, just keep simmering and eventually the sauce will thicken. The sauce will thicken as it cools.
I used to use ketchup in BBQ sauce but now I prefer tomato sauce. Ketchup will make a thicker sauce from the get-go but tomato sauce is a more neutral ingredient. That being said, you can use an equal amount of ketchup in place of tomato sauce for a thicker BBQ sauce. Some ketchup uses high fructose corn syrup, so check the ingredient label if that matters to you.
Storage tips
Leftovers: BBQ sauce keeps for about a week in the fridge. Technically it could last longer, but I recommend capping it at a week for food-safety reasons.
Freezing instructions: BBQ sauce freezes well. Transfer cooled sauce to a room temp container. I like using Ball jars. Make sure to leave at least ½ inch at the top. Cover and freeze for up to 3 months. Let thaw overnight in the fridge when ready to use.
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Sweet Vegan BBQ Sauce
Ingredients
- 12 ounces tomato sauce equal to 1 and ½ cups, see note #1
- ½ cup light brown sugar
- ¼ cup molasses
- 3 tablespoons apple cider vinegar
- 1 and ½ tablespoons whole seed mustard see note #2
- 1 tablespoon vegan Worcestershire sauce
- 1-2 teaspoons red pepper flakes optional
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt to taste
Instructions
- Stir together all ingredients in a small saucepan. Bring to a rapid simmer over medium-high heat.
- Reduce to a gentle simmer over medium-low heat. Simmer uncovered for 4-5 minutes, scraping down the saucepan sides with a spatula as needed. The BBQ sauce is ready when the sugar is melted and the sauce has thickened to desired consistency. Taste for salt and spice. Note that the sauce will thicken as it cools.
Video
Notes
- Tomato sauce: Choose an unflavored sauce. You can use an equal amount of ketchup in place of tomato sauce but it will yield a thicker and sweeter sauce.
- Mustard: I love using stone ground mustard for extra depth. You can use ground mustard or spicy brown mustard but it will alter the flavor slightly.
- Leftovers: For best quality keep refrigerated in a closed container for 4-5 days.
- Freezing: Transfer cooled sauce to a room temp container. I like using Ball jars. Make sure to leave at least ½ inch at the top. Cover and freeze for up to 3 months. Let thaw overnight in the fridge when ready to use.
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