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Crushed pineapple gives the sauce a slightly tangy sweetness, that is perfectly balanced by the whiskey. This makes enough sauce for 1 pound of seitan, tofu, tempeh, or 6 large portobello mushrooms. For the photo, I used marinated seitan, which was smoked for yet another layer of flavor. The sauce freezes well, so double the batch for easy summer eating.
Pineapple Jack BBQ Sandwiches [Vegan]
Ingredients You Need for Pineapple Jack BBQ Sandwiches [Vegan]
- 1 tablespoon canola oil
- 1/3 cup chopped red onion
- 4 cloves garlic, minced
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup drained crushed pineapple
- 1/4 cup whiskey
- 1 1/2 cups ketchup
- 3 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon liquid smoke
- 3/4 teaspoon vegan Worcestershire sauce
How to Prepare Pineapple Jack BBQ Sandwiches [Vegan]
- Heat the oil, onions, garlic, salt and pepper in a medium-size saucepan over medium heat.
- Cook and stir for 3 minutes, until fragrant.
- Stir in the remaining ingredients and decrease the heat to low.
- Simmer the sauce for 30 minutes.
- Transfer the mixture to a blender, and process until smooth. If you prefer, use an immersion blender to create a smooth sauce.
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