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The Best Barbecue Sauce In The World on Your Stovetop or in Your Instant Pot

A good barbecue sauce makes becoming plant-based an easier endeavor. You can prepare a wide variety of dishes with this sauce that make you forget you aren’t eating meat. Added to veggie burger ingredients, it gives them a sweet and savory flavor with a hint of heat.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Quick & Easy, Sauces/Condiments
Cuisine: American Comfort Food
Keyword: barbecue sauce, vegan
Servings: 5 cups
Calories: 192kcal

Ingredients

Fresh vegetables should be coarsly chopped:

  • 1 large onion about 3 cups
  • 3 cloves garlic smashed
  • ½ - ¾ cup celery about 2 stalks
  • 1 medium green bell pepper
  • 1 medium roasted red pepper
  • 1 Tablespoon orange zest minced, may substitute 1 drop orange oil

Prepared ingredients:

  • 1/3 cup apple cider vinegar
  • 1 six-ounce can tomato paste
  • 1 14-ounce can chopped tomatoes
  • 1/3 cup light brown sugar
  • 1/2 cup molasses unsulfured organic
  • 1/2-3/4 cup water as needed for thinning

Spices:

  • 1/4 teaspoon cloves
  • 1/2 teaspoon turmeric
  • 1 Tablespoon granulated garlic
  • 1 teaspoon ceylon cinnamon
  • 1/2 teaspoon cayenne pepper or organic Thai chili pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon chili powder blend
  • 1 Tablespoon cocoa powder

Instructions

Stovetop:

  • Sauté all fresh vegetables until soft and translucent. Set aside and allow to cool.
  • Combine spices and cocoa powder in a small bowl. Set aside.
  • In a large carafe of a high-powered blender like a Vitamix, or in several batches in a traditional blender, blend tomatoes, tomato paste, vinegar, brown sugar and molasses until smooth. Add sautéed vegetables and spice mixture, and blend until it reaches a consistency you like. I like mine smooth, you may prefer more texture.
  • Return to sauté pan. Cover and cook on medium-low to medium heat for 15 minutes.

Instant Pot:

  • Sauté all fresh vegetables in your Instant Pot until soft and translucent. Set aside and allow to cool.
  • Combine spices and cocoa powder in a small bowl. Set aside.
  • In a large carafe of a high-powered blender like a Vitamix, or in several batches in a traditional blender, blend tomatoes, tomato paste, vinegar, brown sugar and molasses until smooth. Add sautéed vegetables and spice mixture, and blend until it reaches a consistency you like. I like mine smooth, you may prefer more texture.
  • Return to Instant Pot. Set on Manual, High, O Minutes. Release pressure with Instant Release.

Notes

Nutrition

Serving: 1cup | Calories: 192kcal | Carbohydrates: 47g | Protein: 1g | Sodium: 285mg | Potassium: 682mg | Fiber: 2g | Sugar: 41g | Vitamin A: 645IU | Vitamin C: 23.5mg | Calcium: 103mg | Iron: 2.4mg