This sweet but spicy BBQ sauce makes a great base for the pulled jackfruit and a great coating for the cauliflower wings. This recipe makes enough sauce for both dishes and there will be some spare as a condiment, too.
240ml (1 cup) tomato ketchup
120ml (½ cup) water
3 tbsp coconut sugar
1 lime, juice only
2 tbsp vegan Worcester sauce
1 tsp mustard powder
2 tbsp jerk spice
Add the ingredients to a saucepan and whisk over a medium-high heat until they have all incorporated. Bring to the boil and leave for 2-3 minutes, then remove from the heat and allow to cool.
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