For a lot of people, summer wouldn’t be complete without barbecue, but how can you make barbecue sauce lectin free? The answer: Take a classic, vinegar based barbecue sauce recipe, sweeten it naturally (with caramelized onions), and enjoy a super-flavorful tomato-free barbecue sauce that’s great on meat, tempeh, or even mushrooms.
Lectin-free BBQ Sauce:
Ingredients:
1 Tbsp olive oil
1 sweet onion, finely diced
½ cup dijon mustard
½ cup apple cider vinegar
3 Tbsp pomegranate molasses
1 tsp turmeric
3 cloves garlic, crushed
1 Tbsp fresh grated ginger
1 Tbsp coconut aminos or fish sauce
Instructions:
Heat oil in a large saucepan over medium heat.
Add onion, and stir until onion is caramelized.
Add remaining ingredients and reduce heat to low. Make sure to cook with the fan on, as vinegar can burn the eyes.
Simmer for 20 minutes, until thickened.
If you like a chunky bbq sauce, use as is, or blend for 30 seconds until smooth
Use immediately or let cool to room temperature before storing in the fridge for up to 2 weeks, or the freezer for up to 3 months.
Original of the video here
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