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All-American Barbecue Sauce

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Category: Vegan Area: American Easy
Perfect for:Health-conscious mealsMeatless MondaysBusy weeknightsBeginner cooks
Image of All-American Barbecue Sauce

Ingredients

  • ¼ teaspoon ground allspice
  • ⅓ cup dark molasses
  • ⅓ cup packed brown sugar
  • ½ teaspoon cayenne powder, or to taste
  • ½ teaspoon chili powder
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 2 cups ketchup
  • ½ teaspoon smoked paprika
  • ½ cup white distilled vinegar

Instructions

1. Whisk ketchup, vinegar, brown sugar, molasses, paprika, chili powder, cayenne pepper, black pepper, allspice, coriander, and cumin together in a large bowl until thoroughly combined.

Estimated Nutrition (per serving)

* These are rough estimates based on common ingredient values. Actual nutrition may vary.

48

Calories

0g

Protein

13g

Carbs

0g

Fat

0g

Fiber

Tips & Variations

Umami boosters

Use nutritional yeast, miso, or soy sauce to add depth to plant-based dishes.

Protein combinations

Combine grains with legumes for complete protein nutrition.

Season boldly

American comfort food is all about bold, satisfying flavors.

Frequently Asked Questions

This recipe is rated as Easy. Perfect for beginners. It contains 10 ingredients and detailed step-by-step instructions.
Based on the complexity of this recipe, we estimate it takes approximately 45 minutes to 1 hour to prepare and cook. Actual time may vary based on your cooking experience.
Many ingredients can be substituted based on dietary preferences or availability. For Allspice, common substitutes depend on the role it plays in the dish. Feel free to experiment while keeping the overall flavor profile in mind.
Successful vegan cooking relies on building layers of flavor through spices, herbs, and umami-rich ingredients. Focus on texture variety for satisfying dishes.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, many dishes can be frozen for up to 3 months. Always reheat thoroughly before serving.