Grilling Sauce

  By Mark W. Reinhardt  

October 26, 2015

The recipe is simple—coat veggies and tofu with olive oil and throw them on the grill. Keep them moist with the grilling sauce while cooking.

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1 cup vegetable broth

½ cup commercial barbecue sauce (I like something smoky—the Safeway brand is especially good)

2 cloves garlic, pressed

1 T olive oil

1 to 2 T seasoned rice wine vinegar

1 to 2 T agave

1 tsp. prepared mustard

1 tsp. dried thyme

1 tsp. dried rosemary


Mix Well and use liberally.

Notes from Mark:

Almost anything barbecues well if you first brush it liberally with olive oil. My favorites are leeks, corn and eggplant.(Kris' favorites are portabella mushrooms and squash)

Also try chunks of potatoes (cook inside until almost done) and onions. When brown, put in a bowl with more olive oil, dill weed, dill seed, pepper, and minced garlic. Serve hot. Wonderful!

For the traditionalist, all kinds of plant hamburgers and hot dogs barbecue well. Even better is tempeh. Slice it thin and use plenty of good barbecue sauce.

I often cook grains on the side, and serve the grilling sauce at the table to pour over the veggies and grains. All measurements are approximate.

For a lighter look at vegan grilling, see Mark's blog "Light My Fire".