Homemade healthy barbecue sauce, made with just 10 ingredients in 20 minutes! Perfect for fries, burgers, marinades, dipping, grilling, and just about everything else.
I’m not a barbecue sauce lover, I like some brands and I hate others, but Alberto LOVES it so much and as I needed it to make vegan pulled pork sandwiches (recipe coming soon!), I decided to prepare my own, using natural and unrefined ingredients to make a healthier version of this popular sauce and I’m so happy with this recipe, I love this BBQ sauce SO much!
Store-bought barbecue sauces are usually made with refined sugar and nasty ingredients. As we didn’t use it very often, we used to buy it, but not anymore!
This recipe is so simple, you just need to add all the ingredients to a saucepan, stir until well combined, bring it to a boil and then simmer for 15 minutes, that’s all guys! Then let it cool down and keep it in the fridge. Besides, it’s made with easy to get ingredients and is pretty inexpensive.
Making your own sauces at home is really easy and you can add your favorite ingredients and change the recipe to make it more or less sweet, savory, tangy or whatever. In addition, they’re healthier as you can easily avoid those additives and preservatives that many store-bought sauces are made of.
LOOKING FOR MORE SAUCE RECIPES?
- Vegan mayonnaise
- 2-Minute healthy ketchup
- Homemade tomato sauce
- Homemade enchilada sauce
- Fat-free vegan cheese sauce
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 2 cups tomato puree (700 g)
- 1/2 cup cane, coconut or brown sugar (100 g)
- 1/2 cup maple or agave syrup (160 g)
- 1/4–1/2 cup water (65–125 ml), (see notes)
- 3 tbsp apple cider vinegar
- 2–3 tbsp paprika (see notes)
- 2 tbsp tamari or soy sauce
- 1 tbsp yellow mustard
- 1 tbsp garlic powder
- 1/4 tsp ground black pepper
- Add all the ingredients to a saucepan and stir until well combined.
- Bring it to a boil and then simmer at low temperature for 15 minutes, partially covered.
- Remove from heat and let it cool down at room temperature.
- Keep it in the fridge in a sealed container for at least 1 or 2 weeks.
- Add more or less water, depending on how thick you want your barbecue sauce. We added 1/2 cup (125 ml).
- We added 3 tbsp of paprika, but it has less flavor than the paprika we used in Spain, so I recommend you to add it gently until it tastes okay for you.
- Feel free to add other sweeteners, vinegars or spices you have on hand.
- Serving Size: 1 tbsp
- Calories: 24
- Sugar: 4.5 g
- Sodium: 151 mg
- Fat: 0.1 g
- Carbohydrates: 5.7 g
- Fiber: 0.4 g
- Protein: 0.4 g