Our Veggie Kitchen

My daughter wanted a BBQ for her birthday dinner this weekend. But she wanted kebabs with broccoli, amongst other things. Broccoli doesn't seem a great fit for my normal barbecue sauce so I came up with this one, with a fruity sweetness and just a hint of tang. It did go especially well with broccoli, and corn and pineapple and I'll try it on tofu next time.



Sweet Apricot Barbecue Sauce
1 Tbs vegetable oil
2 tsp mustard seed
1 onion, chopped
1 jalapeno pepper, seeded & chopped
2 cloves garlic, minced
1 tbs ginger, minced
1 tomato, chopped
15 oz can apricots, drained
15 oz can tomato sauce
2 tbs cider vinegar
2 tbs molasses
1/4 cup brown sugar
2 tbs vegan Worcestershire sauce
1/2 tsp salt

Heat the oil in a sauce pan over medium-high heat. Add the mustard seed until they begin to pop. Add the onions and jalapeno until the onion is soft, then add the garlic and ginger until aromatic. Add the tomato and apricots, breaking them apart until they have softened, then add the remaining ingredients. Bring to a boil. Put the contents into a blender and blend until smooth. Return to the pan and bring back to a boil. Makes about 1 quart.

32 Servings: 55 cal (1g fat, 13g carbs, 1g protein)