Ducking in super quick with this simple maple BBQ sauce and some links this week. As I’m putting this together, I am sitting on my porch on a sunny Friday afternoon and all I can think about is pouring myself a refreshing beverage and getting into that weekend mode. Maybe you can relate? ;)
This tomato-based recipe leans more towards the Kansas City-style of saucing (as far as I understand it). The first documented observation of a sauce being applied to the traditional method of barbecue cooking dates to 1748. A botanist noted that enslaved people were applying a sauce of pounded hot peppers, salt, and lemon. From that point, the USA’s different regional conceptions of barbecue and relating sauces have become more defined by region. You can read more about these styles here.
Perhaps discussions of barbecue and its meat-centric origins don’t seem particularly friendly to a vegan recipe site. If we keep our focus on sauce and what we can do with it from there, I think we’re good. Even with omnivorous cooking resources, I find that there’s always an opportunity to learn and apply knowledge to your own way of life.
This maple BBQ sauce is truly simple. You whisk a bunch of stuff together and tuck it in the fridge. That’s it! You can brush this simple sauce on grilled vegetables, tofu, tempeh, vegan “sausages,” or you can even add it to vegan lentil and nut loaf setups, meatballs, or batches of baked beans. Hope you give it a try. Below, there’s a few links to things that I enjoyed this week. Be well!
–Powerful Truth Angels is my low stakes, just-for-fun podcast listening of choice lately. I love Matty and Alex’s rapport.
-“Still, someone might say, what is the point of simply meandering? […] The answer is simple: for the experience alone. The point is to perceive. Nothing more and nothing less than this.”
-In need of some energetic cleansing?
-My Instagram follow of the week is the Lola ya Bonobo Sanctuary.
SUPER SIMPLE MAPLE BBQ SAUCE
- 1 cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup maple syrup
- 2 teaspoons vegan worcestershire sauce
- 2 teaspoons grainy mustard
- 1½ teaspoons sweet paprika
- 1 teaspoon hot sauce of choice, or to taste
- In a medium bowl, whisk together the ketchup, apple cider vinegar, maple syrup, worcestershire sauce, grainy mustard, paprika, and hot sauce. Transfer the finished maple BBQ sauce to a sealable container and keep it in the fridge until ready to use.
- I mentioned this recently, but my favourite ketchup (far and away) is by Good Food for Good.
- For vegan worcestershire sauce, I love Lord Sandy’s.
- This sauce tastes best after it’s had a chance to sit and marinate for at least a day.
- I seriously think that you could keep this sauce in the fridge for up to a month.