{Gluten, Sugar Cane and Tomato Free} Vegan Barbecue Sauce

Taste Space came up with this amazing Tomato free Barbecue Sauce.  I used pomegranate juice instead of the vinegar. If you use agave or coconut sugar instead of the molasses it will be sugar cane free as molasses is often from sugar can in the US. I made this tonight and was so pleasantly surprised! If you taste it and it's quite tart, add more sweetener.  My son that is in an elimination diet is going to go crazy for this! I put it over pork and served it with rice and baby broccoli.  It's also nice if you just want to make your own bbq sauce! It is also dairy free.

photo from Taste Space

South Carolina Mustard Barbecue Sauce
Adapted from Fat Free Vegan

1/2 cup prepared mustard (I used Dijon mustard)
1/2 cup cider vinegar
1 tbsp blackstrap molasses (I used more agave and a little coconut sugar to make it sugar cane free)
1/4 tsp turmeric
3 tbsp agave nectar or other sweetener (or more, to taste)
3 cloves garlic, minced or pressed
1/2 tsp granulated onion
1/2 tsp celery seed
1/2 tsp dried thyme
1/4 tsp salt
1/8 tsp Aleppo chili flakes, or to taste

1. Place all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 15-20 minutes until slightly thickened. Store in the fridge.

Makes 1 cup.

Tomato-less Tomato Sauce

Tomato sauce without the tomato? Sounds wild and crazy, but this gal pulls it off at Paleo Pumpkin! She used her vast creativity to come up with this recipe that looks really believable. She said she prefers it to tomato sauce. If you are having to avoid tomatoes this might be a life saver. You can even make a big batch, freeze some and use it later.

photo from Paleo Pumpkin

NOMATO SAUCE

Author:

Irena Grgic

Recipe type:Condiments

Serves:750 ml

Prep time:15 mins

Cook time:40 mins

Total time:55 mins

SAVE PRINT

A tomato-free sauce, which you can use instead of ketchup, tomato puree or just tomatoes, since it simply does taste like tomatoes.

INGREDIENTS

• 300 g beetroot
• 400 g butternut, peeled and chopped
• 400 g carrots, peeled and chopped
• greens of 2 spring onions
• a bunch of chives
• ¾ cup apple cider vinegar
• 1-2 tbsp muscovado sugar
• ½ tsp allspice (omit if strictly AIP)
• ½ tsp cloves
• a pinch of mace
• 1 tbsp dried oregano
• ½ tbsp dried thyme
• salt, to taste

INSTRUCTIONS

1. Peel and chop the beetroot.
2. Cook the beetroot, butternut and carrots together in a pot filled with water until very tender. This could take 30-40 mins.
3. Using a food processor, puree the beetroot, butternut and carrots with spring onions, chives and all spices.
4. While the motor is running start slowly adding apple cider vinegar, checking the consistency now and then.
5. Stop when you feel the consistency is right for you. I personally like a thicker sauce.