Sweet & Savoury Grilling Sauce

This no-cook vegan grilling sauce is built for plant-based proteins. Thick tomato sauce forms the base, with molasses adding a dark, smoky sweetness and soy sauce bringing the savory depth that seitan and tempeh need to taste substantial on the grill.

The spice lineup reads like a BBQ sauce: paprika, chili powder, garlic powder, oregano, and prepared mustard. Mixed together with olive oil and a sugar substitute, you get a sauce that’s sweet, smoky, tangy, and savory all at once.

Let the sauce rest for at least an hour before using. That standing time allows the dried spices to hydrate and the flavors to meld together into something more unified than a freshly mixed batch.

Chef Tips

• Use a thick tomato sauce, not a thin, watery one. Thin sauce slides off seitan and tempeh instead of coating them.
• Marinate seitan or tempeh in this sauce for at least 30 minutes before grilling. The longer it sits, the deeper the flavor penetrates.
• Reserve some sauce for basting on the grill and serving on the side. Don’t reuse sauce that raw protein has been sitting in.
• This makes 2 cups, enough for multiple grilling sessions. Store in the fridge for up to a week.

Variations

• Add a teaspoon of liquid smoke for a stronger, charcoal-grilled flavor without the grill.
• Stir in a tablespoon of apple cider vinegar for a tangier, Carolina-style BBQ character.
• Use this as a basting sauce for grilled vegetables, portobello mushrooms, or tofu steaks.