Basic Tangy Barbecue Sauce (vegan)

This is a very basic recipe for homemade barbecue sauce, because it can always happen that you forget to buy some. Been there, done that, got the t-shirt. I used it for these beefy jackfruit rolls. The beauty about this recipe is that you can make it with things you probably already have in your pantry plus you can adjust it easily. This sauce is pretty tangy so if you want it less tangy, just add more sugar. It is also mainly tomato flavoured so put more Worcestershire sauce in if you prefer that flavour, but make sure that you then also increase the sugar because vegetarian Worcestershire sauce can be very tangy. I put some smoked paprika in there because I love some smoke in my barbecue sauce, but I deliberately didn’t use much because I didn’t want it to taste like paprika. If you manage to find liquid smoke, use that instead. I ordered some and it never arrived so you’re always very welcome to send some over to me too 🙂 Not even really joking.


  • 4 tablespoons of ketchup
  • 3 tablespoons of vegetarian Worcestershire sauce
  • 1 tablespoon of brown sugar (you can use other types of sugar instead but this one gives you the best flavour)
  • 1/4 teaspoon of smoked paprika powder (sub with liquid smoke if you have it, and send me some too)
  • Optional: 1/2 teaspoon of balsamic vinegar (only if you don’t mind some extra tang)


  • Whisk the ketchup, Worcestershire sauce, sugar, paprika powder and vinegar together in a small saucepan.
  • Cook for a few minutes over low heat while whisking constantly. Make sure not to burn it.

Storage and tip of the day:

You should be able to keep this for six months in the fridge.

It is always a good idea to have some basic recipes in your repertoire, that you can then tweak. That’s why I like to put basic recipes on this blog. Feel free to adjust it to your liking and let me know what you did, sometimes I need some inspiration too! 🙂

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