The Vegan Thread

Now it's barbeque season, almost, there's constantly a jug of this sweet sticky smokey BBQ sauce in my fridge, adapted from Post Punk Kitchen's. I find most of the bought ones so cloying and artificial tasting.

We serve it with grilled broccoli, roast squash, bean or mushroom burgers, seitan, rice, chips, you name it. Or mix it in to tofu/pepper/tofu type stirfry.

You need:
1 tablespoon olive oil
1 small onion, thinly sliced
3 cloves garlic, crushed
Fresh black pepper
Large pinch of salt (how I take most things, tbh)

Saute onion in oil, in small pan, until softened. Stir in garlic and cook for two-three mins more. Season. Take off heat. Leave aside.

Then, in a mixing jug, blend together all the following, until smooth:
1/2 US cup vegetable stock (or I often use Marigold)
2 tablespoons maple syrup (or Agave/brown rice/golden syrup)
2 tablespoons molasses/dark brown sugar
2 tablespoons tomato paste
2 tablespoons peanut butter
1 tablespoon dark soy sauce
1 tablespoon apple cider vinegar
1 tablespoon prepared mustard (I use French or Dijon)
1/2 teaspoon liquid smoke (I use Hot-Headz! - sold on Amazon & in WholeFoods)
1/2 teaspoon Sriracha hot sauce (less/more depending on your preference)

Now mix in the cooked onion and garlic.
Blend again or leave as it is - I quite like the texture of the onion pieces.
Check seasoning.
Serve immediately, slather it over grilled or BBQed things, or chill for later.

I have an awesome Korean type marinade that's also featuring heavily in ALL THE DINNERS lately but I shall shut up for now.