Wednesday, May 25, 2011

Just in time for Memorial Day!

This is my first time making BBQ sauce and a BBQ rub, so please indulge me.

It is adapted from this recipe (with my own Jackie tweaks). I usually have given up on Food Network recipes because generally anytime I've tried one (even from Alton Brown) they always stink. And the Neely's are really annoying but damn do they make a fine BBQ sauce.

1 14 ounce can tomato sauce
1/2 c. ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 tablespoon honey

I didn't want to use all ketchup so the tomato sauce went in and I think it was perfect. I omitted the white sugar but added a dash of honey at the end. If you want this to be totally vegan either use agave nectar or omit the honey but cut the black pepper to 1 teaspoon. It gets really spicy with all the pepper as it cooks but if you let it simmer for the 1 hour and 15 minutes it comes out really sweet, spicy but not overwhelming. Since Worcestershire sauce is not vegetarian, I added balsamic vinegar and it gives it a really nice depth (I think you could add tamari too for the same effect.)

(Yummm.... vegetarian BBQ.)

Now onto the rub! As someone who even when I ate meat never cooked it for myself, using a rub is not something I am accustomed to. Basically the BBQ sauce was a starting point and then I just shot off from there! We had Gardein Chick'n Scallopini and Home Style Beefless Tips in our freezer just begging to be coated with spices and brown sugar. Here is the recipe I used. No need to talk about tweaking it, although I may not have be so accurate on measurements. I halved the ingredients and it came out so wonderfully sweet and spicy on the various meat analogs. The only problem I had was the brown sugar burning the bottom of the pan I used to fry the "meat" in. So don't be like me and crank up the heat to 5 on a gas stove. Use discretion but get those babies crunchy!

Enjoy and I'll be again this weekend with more recipe reviews. Have a safe and fun holiday weekend!


  1. Some Worcester sauce is vegan. I buy the Kroger brand and it is so fine. It really gives portabella mushrooms, tofu and other substitutes that juicy, hearty flavor without being too close to meat.

  2. Yum! I use Annie's vegan Worcester sauce when i make the giant bowl of chex mix for Pink Squirrels stuff.

  3. ha, my computer misspelled Worcestershire as well!

  4. thanks guys! this was completely unplanned bbq sauce so i wasn't prepared. but i fully intend to buy some vegan Worcestershire sauce next time i'm at whole foods!