This bold, smoky sauce starts with a whisked base of tomato paste and water, brightened with apple cider vinegar and a touch of maple syrup for that classic sweet-tangy balance. Coconut aminos bring a deep, savory backbone in place of the usual bottled sauces, while smoked paprika, garlic powder, onion powder, and dry mustard build serious layers of flavor as it simmers low and slow. A pinch of cayenne adds a gentle kick if you want it, and the whole thing reduces down until it's glossy and thick enough to coat the back of a spoon. Since every ingredient here is plant-based, this one is an easy fit for a vegetarian kitchen — no meat drippings or animal-derived shortcuts anywhere in sight. Slather it on roasted vegetables, grilled tofu, or your favorite veggie burger, then keep the extra jarred in the fridge for weeks of easy weeknight flavor.
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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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