Barbecue sauce is a classic favorite that brings a smoky, tangy, and slightly sweet flavor to any dish. But what if you could create a vibrant, vegetable-packed barbecue sauce that’s both wholesome and delicious?
This barbecue sauce veg recipe is perfect for anyone looking to enjoy the rich taste of barbecue without meat. Loaded with fresh vegetables and aromatic spices, this sauce is versatile enough to be used as a dip, marinade, or a topping for your favorite grilled veggies and plant-based proteins.
Whether you’re planning a backyard cookout or simply want to add a punch of flavor to your weekday meals, this homemade barbecue sauce will elevate your dishes with its depth and freshness. Plus, it’s easy to make and uses simple ingredients you probably already have in your kitchen.
Dive into this flavorful journey and discover how vegetables can transform your barbecue experience!
Why You’ll Love This Recipe
This barbecue sauce is a game-changer for vegetarians, vegans, and anyone wanting to cut down on processed condiments. Unlike store-bought sauces that can be loaded with preservatives and excessive sugar, this recipe puts fresh vegetables front and center, creating a naturally sweet and smoky profile.
Rich in nutrients and bursting with flavor, this sauce is a healthier alternative that doesn’t compromise on taste. It’s also incredibly adaptable—feel free to tweak the spice level or sweetness to suit your palate.
Plus, it pairs wonderfully with a variety of dishes, from grilled tofu to roasted sweet potatoes.
If you enjoy experimenting with plant-based cooking, you might also love Vegetarian Tex Mex Recipes for Easy Weeknight Dinners or crave something sweet later, check out this Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Tomatoes (fresh or canned) | 2 cups, chopped | Ripe and juicy for natural sweetness |
| Red bell pepper | 1 medium, diced | Adds smoky sweetness |
| Onion | 1 small, finely chopped | Yellow or white onion works well |
| Garlic cloves | 3, minced | For aromatic depth |
| Apple cider vinegar | ¼ cup | Provides tanginess |
| Maple syrup | 3 tbsp | Natural sweetener |
| Smoked paprika | 2 tsp | Essential for smoky flavor |
| Ground cumin | 1 tsp | Earthy undertone |
| Chili powder | 1 tsp | Adjust to taste |
| Tomato paste | 2 tbsp | For richness and thickness |
| Salt | 1 tsp | Adjust to taste |
| Black pepper | ½ tsp | Freshly ground preferred |
| Vegetable broth or water | ½ cup | To thin sauce if needed |
| Olive oil | 1 tbsp | For sautéing |
Equipment
- Medium-sized saucepan or skillet
- Wooden spoon or spatula
- Blender or immersion blender
- Measuring cups and spoons
- Knife and chopping board
- Storage jar or container with lid
Instructions
- Prepare your vegetables. Wash and chop the tomatoes, red bell pepper, and onion. Mince the garlic cloves finely for a smooth flavor infusion.
- Heat olive oil in the saucepan. Set over medium heat and add the chopped onion. Sauté for about 3-4 minutes until translucent and fragrant.
- Add the garlic and red bell pepper. Cook for another 2-3 minutes, stirring occasionally to avoid burning.
- Stir in the chopped tomatoes and tomato paste. Mix well to combine and cook for 5 minutes, allowing the tomatoes to soften and release their juices.
- Add the apple cider vinegar, maple syrup, smoked paprika, ground cumin, chili powder, salt, and black pepper. Stir thoroughly to blend all the flavors together.
- Pour in the vegetable broth or water. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens.
- Blend the sauce. Remove the pan from heat and carefully transfer the mixture to a blender or use an immersion blender to puree until smooth. Adjust the consistency with more broth or water if needed.
- Taste and adjust seasoning. Add more salt, pepper, or maple syrup if you prefer it sweeter. If you like it spicier, add a pinch more chili powder or even a dash of cayenne pepper.
- Cool and store. Let the sauce cool to room temperature before transferring to a jar or airtight container. Refrigerate for up to one week or freeze for longer storage.
Tips & Variations
For a smokier flavor, try adding a splash of liquid smoke or roasting the bell peppers before adding them to the sauce.
If you prefer a chunkier texture, blend only half the mixture and stir in the unblended portion.
Feel free to experiment with sweeteners—honey, agave syrup, or brown sugar work well if you’re not strictly vegan. To make this sauce gluten-free, ensure your tomato paste and broth have no added gluten-containing ingredients.
Want to add some heat? Try incorporating fresh jalapeños or chipotle peppers in adobo.
For a tangier twist, substitute apple cider vinegar with balsamic vinegar.
Looking for more plant-based sauces? Check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes and Lipton Vegetable Dip Recipe: Easy Party Favorite for other delicious ideas.
Nutrition Facts
| Nutrient | Amount per ¼ cup |
|---|---|
| Calories | 60 |
| Carbohydrates | 14g |
| Sugars | 9g |
| Fiber | 1.5g |
| Protein | 1g |
| Fat | 1.5g |
| Sodium | 300mg |
This barbecue sauce is low in fat and protein but rich in flavor and natural sugars from the vegetables and maple syrup. It’s a fantastic condiment to enhance your meals without adding unnecessary calories or artificial ingredients.
Serving Suggestions
This vegetable-based barbecue sauce is incredibly versatile. Use it as a marinade for grilled vegetables like zucchini, eggplant, or portobello mushrooms.
It’s also fantastic brushed over tofu or tempeh before baking or grilling.
Drizzle it over roasted sweet potatoes, baked beans, or even as a dipping sauce for crispy fries or veggie nuggets. For a creative twist, try mixing it into your favorite vegan chili recipe or use it as a base sauce for a barbecue pizza topped with fresh veggies.
For more creative meal ideas, explore Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas or add a fresh baked loaf from our Vegan Bread Machine Recipe for Soft, Delicious Loaves to soak up every last drop of this delicious sauce.
Conclusion
This barbecue sauce veg recipe is a fabulous way to enjoy the classic taste of barbecue in a wholesome, plant-based form. Packed with fresh vegetables and nuanced spices, it offers a vibrant, smoky, and slightly sweet flavor that complements a wide range of dishes.
Making your own barbecue sauce means you control the ingredients, avoiding preservatives and excessive sugars found in many store-bought versions.
Whether you’re hosting a summer cookout or just looking to add more flavor to your everyday meals, this sauce is a pantry staple worth mastering. With just a handful of simple ingredients and easy steps, you’ll have a delicious, nutrient-rich condiment ready to elevate your culinary creations.
Don’t forget to bookmark this recipe and explore other inspiring dishes like our Vegetarian Swiss Chard Recipes for Healthy Meals to keep your plant-based cooking exciting and flavorful!
📖 Recipe Card: Barbecue Sauce Veg Recipe
Description: A flavorful vegetable medley cooked in a tangy homemade barbecue sauce. Perfect as a side or main dish for a healthy meal.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 1 cup canned crushed tomatoes
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 2 tbsp tomato paste
- 1 tbsp smoked paprika
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and garlic; sauté until soft.
- Add bell pepper, zucchini, and mushrooms; cook for 5 minutes.
- Stir in crushed tomatoes, apple cider vinegar, brown sugar, tomato paste, smoked paprika, and chili powder.
- Simmer for 15 minutes, stirring occasionally.
- Season with salt and pepper.
- Serve hot as a side or main dish.
Nutrition: Calories: 150 kcal | Protein: 3 g | Fat: 5 g | Carbs: 25 g
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