Until I lived in South Carolina, I never knew there were two three kinds of BBQ sauce. This sauce is made from mustard instead of ketchup and its the only sauce you’ll find at a BBQ the low country. It’s quite delicious.
Ingredients:
2/3 cup yellow mustard
1/2 cup raw sugar*
1/2 cup white distilled vinegar
1/4 cup water
1 tbsp soy sauce
1 tbsp molasses*
1/2 tsp garlic powder
cayenne powder as desired (start with 1/8 tsp)
* you may substitute 1/2 cup brown sugar for the raw sugar and molasses
Directions:
1. whisk all ingredients together
2. transfer to a sauce pan
3. bring to a boil
4. once boiling, reduce to low
5. cook uncovered 5-10 minutes (until thickness to your liking)
6. store in an air-tight container in the fridge
To marinate and make BBQ tempeh:
1. cut tempeh into three slices
2. place tempeh in a shallow dish
3. pour the sauce over the tempeh
4. cover and marinate for at least 4 hours in the fridge
(overnight or all day while at work is best)
5. warm tempeh and sauce in a non-stick skillet for about 10 minutes
** Tempeh is usually not fat free, but the sauce is and it pairs nicely with tofu and grilled vegetables.
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I’d never have thought of making my own BBQ sauce. Definitely one to try!
Famous Dave’s has a sauce like this. I go there, get a baked potato and just drizzle the sauce on instead of butter. a salad without bacon and I am a happy clam!
Mmm, mmm comfort food alert!! :0D
I’m from Columbia, South Carolina. Lived there for 17 years, so I know exactly what you mean. I definitely prefer the mustard based to the other. Before I went veg, my comfort food came in the form of Maurices’s BBQ or Shealy’s.
Darn, this looks super-tasty!
Mmmm… this looks like the perfect take-along dish to a summer BBQ!
Mustard always makes great sauce. That’s a cool recipe.
There are two types of bbq sauce? really? now that’s something new! there’s a saying in Spain translated as: you won’t go to sleep without having learned something new
Cool. I’ve never heard of mustard-based BBQ sauce, and I’m in the self-proclaimed “BBQ capital” (but doesn’t every Southern city claim that title?). It sounds delicious. I’m actually planning on making a BBQ Tofu Mushroom Sandwich with a Memphis-style sauce (heavy on the vinegar) for my cookbook tonight…great minds think alike!
That looks like one mighty fine piece ‘o tempeh, Ma’am! (Okay, lame attempt at a South Carolina accent–but it still does look great!) :0
This sauce looks delicious — I love how you made it with mustard! I bet this would be really good with seitan too, for a BBQ “pork” sandwich!!
I’m going on a trip to North Caroline in a few weeks where I’ll have to cook for a whole bunch of meat eaters. I’m certainly not cooking meat, but this recipe looks to satisfy all those carnivores!
Thanks for all the great comments everyone! I actually realized there are THREE kinds of sauce.
-South Carolinian which is mustard based
-Memphis-Style which is heavily vinegar based
-Ketchup-based (from where??) which is what most of us think of when we hear “BBQ Sauce.”
Vegan Crunk, I think *Memphis* can safely claim that title… when I was in Memphis I started to wonder if the locals ate anything other than BBQ… (then realized I was, duh! on Beale St so of course it was BBQed up to please tourists). I ate Thai in Memphis. teehee.
Alec, you can really sink your teeth into the marinated tempeh but as Ruby Red pointed out, I think seitan could work just as nicely if not better.
Yep, SC bbq is something else to a visitor or newcomer. Like Ve*ganChick, my pre-veg days included a Bessenger family place, and always included extra sauce for the onion rings.
Shredded seitan w/ BBQ sauce makes my omni hubby a happy man, especially with some slaw on top.
A BBQ sauce with the biggest ingredient being mustard?? YUM!
Any ideas for a Buffalo sauce for tempeh? There’s a brewery in Portland that has the most amazing Buffalo “Chicken Strips” and every time I try to recreate them at home it turns into an epic fail. :/