Barvecue with Tangy Gochujang Barbecue Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Easy Weeknight Meals
Cuisine: American
Serves: 4
Ingredients
  • 1 cup organic ketchup
  • ¼ cup organic brown sugar
  • 2-3 tablespoons Mother in Law's Gochujang Fermented Chile Paste Concentrate
  • 2 tablespoons Bragg's organic apple cider vinegar
  • 2 tablespoons Wholesome organic molasses (please don't use blackstrap molasses because it will be too strong tasting)
  • 1½ teaspoons vegan Worcestershire sauce (The Wizard's brand is my favorite)
  • 1½ teaspoons Dijon mustard
  • 1-2 garlic cloves, pressed
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika
  • Freshly ground sea salt and black pepper
  • ¼ cup Bundaberg ginger beer (or water if you don't have, or don't like, ginger beer)
  • 10 oz. pkg Barvecue Smokehouse Pulled BVQ, thawed in the fridge overnight
  • 1-2 tablespoons extra virgin olive oil
Instructions
  1. Put all of the sauce ingredients in a medium saucepan and cook over low heat for about 15 minutes, stirring occasionally.
  2. Remove the thawed Pulled BVQ from the package and saute it in a skillet in a little oil for 3-4 minutes. Add the barbecue sauce, stir to combine, and heat to your desired temperature.
Notes
© 2025 Nancy Olah
All Rights Reserved
Recipe by Fool a Carnivore at https://foolacarnivore.com/vegan-barbecue-worth-eating/