Fast down-home vegetarian barbecue sauce is my twenty-minute weeknight weapon: ketchup, red wine, vinegar, and vegetarian Worcestershire simmered with chili powder, onion, and garlic into something smoky-sweet and punchy. Brush it on anything that grills and stand back.
As a lifelong ketchup aficionado, I believe the best BBQ sauces start with that perfectly balanced, sweet tomato base. This recipe is my go-to, a simple yet incredibly flavorful sauce that comes together in just 20 minutes. It’s the secret weapon you need for everything from grilled veggie burgers and seitan skewers to a simple dip for sweet potato fries. Forget the store-bought stuff; this homemade version is endlessly customizable and packed with rich, savory flavor that will elevate any vegetarian dish.
Ingredients
• MAKES: About 2 cupsTIME: 20 minutes
• 2 cups / 480 g (16.9 oz) ketchup
• 1/2 cup / 120 ml dry red wine or water
• 1/4 cup / 60 ml wine vinegar or rice vinegar
• 1 tbsp / 15 ml vegetarian Worcestershire sauce or soy sauce
• 1 tbsp / 15 g (0.53 oz) chili powder, or to taste
• 1 tbsp / 15 g (0.53 oz) minced onion
• 1 clove garlic, minced or crushed
• Salt and freshly ground black pepper, to taste
Instructions
1. In a small saucepan, combine the ketchup, red wine (or water), vinegar, vegetarian Worcestershire sauce, chili powder, minced onion, and garlic.
2. Place the saucepan over medium-low heat and bring to a gentle simmer. Cook, stirring occasionally, for about 10 minutes to allow the flavors to meld together.
3. Remove from heat. Taste the sauce and season with salt and pepper as needed. Use immediately as a dip or spread, or allow it to cool completely before storing.
Nutritional Information
• (Approximate)
• Serving Size: 2 tbspCalories: 35 kcalCarbohydrates: 8gSugar: 7gSodium: 210mgFat: 0gProtein: 0g (0 oz)
Pro Tips
• & Variations
• For basting, brush this sauce onto your food during the last 5-10 minutes of grilling or roasting to prevent the sugars from burning.
• For a spicy kick, mix in 1-2 minced chipotle chiles in adobo sauce, a dash of your favorite hot sauce, or a pinch of cayenne pepper.
• Swap the red wine for 1/2 cup (480 ml) of bourbon for a woody complexity, or use a dark beer like a stout or porter for a more down-home flavor.
• For a tangier, Carolina-style sauce, reduce the vinegar to 2 tablespoons and whisk in 1/4 cup (960 ml) of Dijon or stone-ground mustard.
• Create an Asian-inspired flavor by replacing 1 cup (240 ml) of ketchup with hoisin sauce, using rice vinegar, and adding 1 tablespoon (15 ml / 0.5 fl oz) each of minced fresh ginger and soy sauce.
FAQ
Q: Is this BBQ sauce vegan
A: Yes, this BBQ sauce is easily made vegan. Simply ensure you use a certified vegetarian or vegan Worcestershire sauce, as traditional versions contain anchovies. Soy sauce or tamari are also excellent vegan substitutes.
Q: How can I make this BBQ sauce gluten-free
A: To make this recipe gluten-free, use a certified gluten-free ketchup and substitute the vegetarian Worcestershire sauce with a gluten-free tamari. Always check your labels, but the other ingredients are naturally gluten-free.
Q: What’s the best way to add a smoky flavor for plant-based meats
A: For a rich, smoky flavor that pairs perfectly with seitan, tofu, or veggie burgers, add 1/2 teaspoon (10 ml / 0.3 fl oz) of liquid smoke or 1 teaspoon (5 ml / 0.2 fl oz) of smoked paprika to the sauce while it simmers. This mimics the classic smoky taste often found in traditional BBQ.
Q: How long does this homemade vegetarian BBQ sauce last
A: You can store this BBQ sauce in an airtight container, like a mason jar, in the refrigerator for up to two weeks. The flavors will continue to meld and deepen over the first few days.
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Fast Down-Home Vegetarian Barbecue Sauce
Ingredients
Method
- In a small saucepan, combine the ketchup, red wine (or water), vinegar, vegetarian Worcestershire sauce, chili powder, minced onion, and garlic.
- Place the saucepan over medium-low heat and bring to a gentle simmer.
- Cook, stirring occasionally, for about 10 minutes to allow the flavors to meld together.
- Remove from heat.
- Taste the sauce and season with salt and pepper as needed. Use immediately as a dip or spread, or allow it to cool completely before storing.
