Vegan Barbecue Sauce

Makes 2 cups

Ingredients

One 6-ounce can tomato paste

1/2 cup pineapple juice

1/4 cup pure maple syrup

3 Tbsp low-sodium soy sauce or liquid aminos

2 Tbsp apple cider vinegar

2 Tbsp stone-ground mustard

1 Tbsp minced ginger

1 to 2 cloves garlic, peeled and minced

1/2 tsp chipotle powder

1/2 tsp paprika or smoked paprika

1/2 tsp freshly ground black pepper

1/4 tsp onion powder 

1/4 tsp cayenne pepper

Method

1. combine all ingredients in a blender and blend on high until smooth

2. Serve immediately or keep in an airtight container in the refrigerator for up to 4-5 days

Variations

We used 1/2 tsp onion powder and 1 Tbsp of onion flakes.  We also put half of the maple syrup that was called for.

Source:  Forks over Knives The Cookbook by Del Sroufe