This deeply savory sauce starts with rich tomato paste whisked smooth with water, apple cider vinegar, and maple syrup for that classic sweet-tangy backbone. Coconut aminos bring a deep, savory undertone in place of the usual bottled sauces, while smoked paprika, garlic powder, onion powder, and a pinch of cayenne build layers of smoky, peppery flavor. A slow simmer on the stovetop is what really makes this one work — thickening the sauce until it clings to the spoon and develops that glossy, restaurant-style finish. It's a simple, whisk-and-simmer project you can make ahead and keep in the fridge for weeks, ready to brush over grilled vegetables, jackfruit, or roasted tofu. Every ingredient here is plant-based, making this a genuinely solid pick for a vegan pantry staple.
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Combine the tomato paste, water, apple cider vinegar, maple syrup, and coconut aminos in a medium saucepan. Whisk until smooth.
Add the smoked paprika, garlic powder, onion powder, dry mustard, black pepper, salt, and cayenne, if using. Whisk again until fully incorporated.
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