Tangy BBQ Sauce- vegan, gluten free

Summer may be far away, but you can still dream of al fresco dining, and conjure up your favourite outdoor flavours in the kitchen, to eat indoors. This is a very quick and easy sauce to put together- you may like it a bit sweeter, or a bit spicier, and if so just adjust the amount of sweeteners or chilli to your liking. The flavour is definitely tamarind-dominant, which gives it the tang, but there's smokiness and sweetness in there too. We used our sauce to accompany veggieburgers and roast potatoes, but I'm pretty sure it would be an awesome tofu dish as well. 

350ml tamarind pulp (use about 100g of tamarind block soaked in warm water, then passed through a seive. It  should be fairly liquid, but contain some pulp)
4 tabs tomato puree
3 tabs agave nectar
2-3 tsps gour
1 1/2 tsps seasalt
1 tab soy sauce
1 tab sweet smoked paprika
1/3 tsp black pepper
a pinch of compound hing
a pinch of red chilli powder 
  • In a saucepan, gently heat the tamarind, tomato puree, agave, gour, seasalt and soy sauce. It should quite quickly become the consistency of ketchup.
  • Add the smoked paprika, pepper, hing and chilli powder. 

What would you use this sauce to accompany?


  1. Hello! I believe that 'hing' is asafoetida, is that right? But I don't have a scooby-doo about what 'gour' is! A google search has revealed nothing for me. Please advise! :-D x

  2. Hi Zola, oops, sorry; I thought I had linked the word gour to an article about it- will fix that asap. gour is raw cane sugar- simply boiled down cane juice. It comes in brown blocks and you get it in Asian groceries. It's also sometimes called jaggery, although palm sugar is also called jaggery. Wholefood shops sell something called rapadura, which is pretty much the same thing as gour. If you can't get either, soft light brown sugar will work well too. Hope this helps :) PS: Yes, hing is asafoetida.

  3. What a great idea to use the tamarind pulp! I’ve never used or tried gour before - but “raw cane juice” sounds familiar. What is hing btw? I’m eager to learn new food terms in SE Asia:)

    1. Hing is asafoetida, a yellow/ orange powder made from a resinous root. It is extremely pungent, hence the use of compound hing, which is hing mixed with turmeric and rice or wheat flour. You can get it in Indian grocery stores.


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