This barbeque sauce is good and fairly easy to make. It makes a bit over two cups, which I jar in half cup quantities and freeze until I need it. I usually put it on my plant-based meat substitutes that pairs nicely with this.
Most barbeque sauces have vinegar or sugar in them, which are not good for you. The sugar may be cut with animal bone and vinegar is an irritant to your stomach. Therefore, making your own is always more beneficial to your health! The cayenne in this recipe is optional, but cayenne has no negative effects on the system. It should not be treated as other stimulating spices according to Jethro Kloss, author of Back to Eden.
If you have been reading my blog for a great while, you know that I hate canned foods, but some foods are just more cost-effective buying in a can. I find this true to tomato sauce and paste. Always get these BPA-free, if possible. I do believe all things by prayer if you cannot find or afford healthier version for you are trying to live out the will of God (a plant-based diet) in your life and with prayer, He will bless.
Now, without further ado, find the recipe below!
- 15 ounces tomato sauce (1 standard can)
- 6 ounces tomato paste (1 standard can)
- 1/3 c. lemon juice
- 1/4 c. pure maple syrup
- 1/4 c. molasses
- 2 tablespoons liquid aminos or homemade Worcestershire sauce (recipe coming soon!)
- 2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1/2 tsp. pure salt
- 1/2 tsp. black pepper substitute
- 1/8 tsp. cayenne pepper, optional
- Quarter-size dried mustard green sprouts
- In a high-speed blender, blend together all of the ingredients and transfer into a saucepan. Bring to a simmer over medium heat.
- Cover loosely with lid so that steam can be released as the sauce reduces. Stir occasionally as it cooks for 10 to 15 minutes.
- Use immediately or store in mason jars with lids for later use.