Root Beer BBQ Sauce

Root beer barbeque sauce is a staple at this time of year. Mine has a few twists and turns. I always use a natural soda, like Virgil’s root beer. I hate artificial colors, flavors, or any of that. I also included options to use a natural version of Dr. Pepper or even ginger beer! Experiment and find a unique flavor that works for you. Try this on tofu, tempeh, or even foil packets of hard veggies! Toss some sauce in the packet with the veggies for a quick and easy barbeque treat.



Soda BBQ Sauce
Makes about 2 cups

½ a medium yellow onion, peeled and diced
2-3 cloves of garlic, minced
1 bottle of root beer, dr pepper, or ginger beer 12 oz
1 cup of ketchup
¼ cup of spicy brown mustard
1 teaspoon freshly grated ginger
1 teaspoon fresh lemon zest
¼ cup of fresh lemon juice
¼ cup of orange juice
2 tablespoons of vegan Worcestershire sauce
2 tablespoons of dark molasses
1 teaspoon of liquid smoke (hickory is awesome here, but you can’t go wrong)
Salt and pepper to taste

Heat a saucepot over medium heat. Add the onion and cook until slightly caramelized. Add the garlic and cook about 1 minute until you can clearly smell the garlic. Quickly add the bottle of soda, and the other ingredients. Whisk together until smooth, reduce heat to medium low and simmer for 20 minutes, stirring occasionally until the sauce thickens. Reduce the heat. You can use what you need right now, and store the rest in the refrigerator in a tightly lidded jar for up to 2 weeks.

Equipment Needed
Measuring cups and spoons
Knife and cutting board
Non-reactive spoon for stirring the sauce

About Madelyn Pryor