The Best Vegan Barbeque Sauce. Adding extra spunk to your dish

Smoky BBQ Sauce

2 Tbs Olive oil

1 white onion, diced

4 cloves garlic, chipped

1 tbs smoked paprika

½ tbs ancho Chile powder

1 tsp ground cumin

¾ cup tomato paste

1 chipotle in adobo sauce, finely chopped

1 1/4 cups vegetable stock

3 tbs red wine vinegar

3 tbs coconut sugar

2 tbs maple syrup

11/2 tbs plant-based Worcestershire sauce

1 tbs grainy mustard

2 tsp sea salt

½ tsp freshly ground black pepper

Cook onions in oil until browned, 4 to 6 minutes, stirring now and then. Stir in garlic and cook for about a minute

Stir in the paprika, ancho powder, and cumin and let the spices toast with the onions for a minute or so, stirring once or twice.  Stir in the tomato paste and chipotle to make a thick paste.  Then stir in the remaining ingredients until everything is nice and smooth.

Cut the heat to medium low and simmer gently until the sauce reduces in volume by about one fourth, about 8 minutes.  If you like your sauce real thick, simmer it a little longer, stirring now and then to prevent burning on the bottom.

Remove from the heat and use immediately, or let cool and keep in a container it the fridge for up to a week or so,