BC Blueberry BBQ Sauce {Vegan}

BC Blueberry BBQ Sauce {Vegan}

Ahhhh Barbecue season. It’s too hot to cook outside, so you just do it all on the grill outside.

There are few things I haven’t done on the BBQ… I remember making a dutch baby one time, and it turned out great.

There’s just something so magical that happens when flame meats food. The smokiness and grill marks make everything taste better.

BC Blueberries

Here in BC, it’s also blueberry season, and this year’s crop is a beauty. They’re fat and sweet and so delicious. I love getting some from local farms every year and then turning them into various sweet and savoury dishes and baked goods. Normally I make cakes and pies and tarts and muffins, and pancakes, but this year I wanted to do something a little different.

So, Blueberry BBQ Sauce, anyone? This sauce has a great balance of sweet, acid and smoke. The blueberries help to sweeten it, but they also help to make it thick and unctuous, almost like a jammy consistency.

This Blueberry BBQ Sauce is super easy to make, and you probably have most of these ingredients already on hand!

I love this on a veggie burger or a veggie dog, and here are bunch of ways you can BBQ vegetables.

For more ideas and recipes, visit GoBlueBC.

Blueberry BBQ Sauce

BC Blueberry BBQ Sauce {Vegan}

Rebecca Coleman
A tasty BBQ sauce for all your summer grilling
Prep Time 10 mins
Cook Time 20 mins
Course Sauces
Cuisine American
Servings 4

Ingredients
  

  • 1-2 tbsp vegetable oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup ketchup
  • 1/3 cup rice wine vinegar
  • 1/4 cup packed brown sugar
  • 1 tbsp mustard
  • 1 tbsp soy sauce or tamari (gluten free option)
  • 2 tbsp pure maple syrup
  • 1 tsp smoked paprika
  • 5 drops liquid hickory
  • 1/2 cup fresh or frozen blueberries

Instructions
 

  • In a medium saucepan over medium-low heat, place the oil.
  • Add the onion, stir well and allow to cook down for about 5 minutes.
  • Add the garlic and stir till fragrant.
  • Add the ketchup, brown sugar, mustard and rice wine vinegar, and stir well. Allow to simmer for a few minutes.
  • Add the soy sauce, spices, maple syrup and blueberries, stir well and allow to simmer and cook down for about 5-10 minutes.
  • Blend to the desired consistency. You may need to add a little water to thin it out if it ends up being too thick. Pour into a mason jar and refrigerate until use.
Keyword gluten free, vegan



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