My paleo vegan BBQ sauce has just five ingredients, and as with all my recipes, is ridiculously easy to make. Most bbq sauces have ketchup as the first ingredient, which instantly means lots of sugar. You should know by now how much I dislike the s word. I’m using blackstrap molasses as the (natural) sweetener here, which gives the sauce a lovely liquorice taste. Molasses is loaded with iron, B vitamins and a whole host of other vitamins and minerals. It is said to help with the symptoms of PMS, stabilise blood sugars, improve bone health and give the skin a boost. Molasses even enhances the nutritional value of coffee, which is another of the five ingredients we’re using here. Check out this fascinating article for lots of info about this wonderful (and very underrated, imho) natural sweetener.
My accidental secret ingredient – coffee – gives the sauce a real smoky, depth of flavour. So much so that you’ll want to pour it over everything this summer! Why not give it a go next time you fire up the barbecue? I’d love to hear your thoughts if you make it – tweet me @mummytries.
Ingredients for a small batch of Paleo Vegan BBQ Sauce
400g tin of organic tomatoes
180ml freshly brewed espresso
60ml blackstrap molasses
tbsp pure mustard powder
- if you would like a smooth sauce, chuck all your ingredients into your blender or food processor and whizz until there are no lumps, then pour into the saucepan
- if you’d like a chunky sauce simply place everything into the saucepan and give it a quick stir with a spoon to combine
- bring to the boil then simmer over a med-low heat for 10 mins, or until the sauce has reduced to half
- serve immediately
TIP: store leftovers in the fridge in an old ketchup bottle. This sauce will keep happily for a month
A few serving suggestions
Although this is a vegan sauce, it works incredibly well poured over all sorts of meat. If you’re catering for non-vegans here are some of my favourite ways to serve this sauce.
- pour a batch of sauce over a tray of chicken drumsticks or thighs, cook for an hour on 170C
- use as the base for pulled pork – place the pork joint and sauce into a lidded pot and cook on a low heat for 3 hours
- make a batch of meatballs using 50/50 pork and beef mince, season, roll into small balls and fry for 2-3 mins each side, transfer to a roasting dish, pour over a batch of sauce and top with grated cheese, cook for 15 mins on 200C
- use the batch of sauce as the base for sausage casserole, add a pack of sausages and chunky chopped veg, cook in a lidded pot on a med heat for an hour
- pour a batch of sauce over a few salmon fillets, cook for 20-30 mins on 170C