Gettin’ Saucy with the Vegan MoFo

For those of us in the blogging world, there are so many things to get excited about: non-dairy ice cream, Instagram, new recipes featuring nooch, vegan mac & cheese… and so much more. But few things excite us more than that special time of year known as the Vegan MoFo, or the Vegan Month of Food. VeganMoFo was originally created on the Post Punk Kitchen, as an homage to NaNoWriMo (National Novel Writing Month). Rather than writing novels, vegan bloggers all over the world will be sharing recipes, tips and tricks, vegan treats and general plant-based love every weekday for the entire month of September.

Clearly, I missed the first few days, but Vibrant Wellness Journal is STOKED to be on the official MoFo blogroll again. This is my fourth time participating in the Vegan MoFo, but due to blog changes and moving of hosts, there is not proof of this. But trust me, I was there!

Some bloggers pick a theme and others just go with the flow. But I’m a perfectionist, and so we have a theme. My theme this year is gettin’ saucy. Because, to me, the key difference between a good meal and a sassy, awesome meal is a flavor-packed sauce and we’re going to (try our best to) share 30 recipes for saucy goodness over this next month.

{PS: My girl Becky at Glue and Glitter is MoFo-ing with me too! Her first MoFo recipe: chai ice cream float. Yes, PLEASE!}

Today’s MoFo post is an homage to our fearless (and totally rad) creator, Isa Chandra Mokowitz from the Post Punk Kitchen. Not only did Isa begin blogging about vegan food like a decade ago, she’s written some of the best-selling vegan cookbooks on the market, and she is still busy creating new awesome recipes on her blog, The Post Punk Kitchen. This Orange-Chipotle BBQ Sauce recipe is inspired by her Pomegranate Molasses BBQ Sauce, which is out-of-this-world amazing. And it was one of the first of her recipes that I made!

mmmm, spicy
homemade bbq sauce

Chipotle-Orange Barbeque Sauce

Chipotles are dried, smoked jalapenos. They can be found in cans or dried. I can usually find chipotle in my bulk section as a ground powder, but sometimes you can find them whole too. They look like sun-dried tomatoes, but pack a serious flavor punch. Chipotle adds a bit of heat, but not too much, perfect for spice wusses like me. The rich flavor is great with the sweetness of the orange juice, and the smoke brings it all together. If you don’t have chipotle, you can also use regular chile powder and maybe a 1/4 teaspoon of liquid smoke for a similar flavor.

¼ cup coconut oil
½ cup minced onion
2-3 cloves garlic, minced
¾ cup fresh orange juice
2 Tablespoons apple cider vinegar
1 cup crushed fire-roasted tomatoes
½ cup tomato paste
1 Tablespoon honey
1 Tablespoon molasses
1 teaspoon each black pepper and sea salt (more to taste)
¼ – ½ teaspoon chipotle chili powder

  1. Warm coconut oil in a saucepan over medium-low heat. Add onion and garlic. Sauté until onions are browned, about five minutes.
  2. Reduce heat and add all remaining ingredients. Stir well to combine, bring to a low boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Taste for flavor, and add salt/pepper/honey as needed.
  3. Pour sauce over grilled seitan. Serve with rice, veggies, or on a bun! Enjoy!

Yield: about 2 cups sauce




happy MoFo friends!

This post may contain some affiliate links. Currently I am affiliated with Avocado and Mountain Rose Herbs, and Amazon Affilaites to support my favorite supplements and superfoods. If you purchase something from these links I make a small commission that supports my work and keeps the site running. Thanks for supporting Vibrant Wellness Journal! 


About Andrea Bertoli 597 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu. Follow my delicious adventures on Instagram

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