Homemade Barbecue Sauce
Barbecue Recipe

Serve your sauce with vegan burgers and sausages, or just use as a dipping sauce.

This recipe is egg free This recipe is dairy free Suitable for vegans
Preparation notes

Serves 4
Preparation time 10 minutes
Cooking time 30 minutes


1 onion, chopped
1 tbsp olive oil
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp sweet smoked paprika
3 tbsp vegan fino sherry
3 tbsp red wine vinegar
2 tbsp sun-dried tomato puree
1 tsp French mustard
200ml guava juice
1 x 400g tin of chopped tomatoes
2 tbsp agave nectar

1. Fry the onion in the oil, in a large saucepan, until it has started to brown slightly.
2. Add the garlic, cumin and smoked paprika. Continue to cook for another minute.
3. Now add the sherry and red wine vinegar. Reduce the liquid by cooking for another few minutes.
4. Add the remaining ingredients to the pan, bring to the boil, and then simmer for 20 minutes.
5. Liquidise the sauce with a hand blender. If you find it has become too thick then add a little more guava juice.

© The Vegetarian Society
Visit www.vegsoc.org/bbq for our barbecue film and more recipes. 

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