Vegan BBQ Marinade

This is one of those recipes that just works.

It’s smoky, tangy, sweet, and has a little kick — everything a good BBQ marinade should be, just without any animal products.

I use this all the time on tofu, tempeh, seitan, or even grilled veggies.

It’s a quick whisk-together marinade you can make ahead and keep in the fridge.

No cooking needed — just mix and go.

Why I Love This Recipe

This marinade is always in my fridge. I started making it when I first went plant-based and couldn’t find a store-bought BBQ sauce that hit all the right notes. Over time, I kept tweaking it until it became this perfect blend of smoky, sweet, tangy, and spicy. Now, I make it in double batches.

Comes together in under 10 minutes
No blender or cooking required
Great on everything — tofu, mushrooms, seitan, tempeh, jackfruit
Stores well for up to a week in the fridge
Customizable to your taste — make it sweeter or spicier

Servings & Cook Time

Makes: About 1 cup of marinade (enough for 1 block of tofu or 2 cups of veggies)
Time: 10 minutes

What You’ll Need

1/2 cup ketchup
1/4 cup apple cider vinegar
2 tbsp maple syrup
1 tbsp olive oil
1 tbsp soy sauce
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp black pepper
1/8 tsp cayenne pepper (optional for heat)

Ingredients & Tools

Pro Tips

Use smoked paprika, not regular — it gives that BBQ smokiness without a grill
Let your marinated food sit for at least 30 minutes to soak up flavor
Taste the marinade before using — adjust sweetness or spice as needed
A silicone spatula helps you scrape every last bit from the bowl
Store leftovers in a glass jar for best flavor preservation

Tools Required

Small mixing bowl
Whisk
Measuring cups and spoons
Silicone spatula
Glass jar or airtight container for storage

Substitutions and Variations

No maple syrup? Use agave, brown sugar, or coconut nectar
No soy? Swap soy sauce for coconut aminos or tamari
No olive oil? Use avocado oil or leave it out for oil-free
Want it smoky-sweet? Add 1 tsp liquid smoke and 1 more tbsp maple syrup
Make it spicier? Add 1/2 tsp chili flakes or hot sauce

Make Ahead Tips

Make a double batch and keep it in the fridge for up to 7 days
Shake or stir well before each use — some settling is normal
You can freeze it in small portions using an ice cube tray

Instructions

Step 1: Add ketchup to mixing bowl

Add 1/2 cup ketchup to a small mixing bowl.

Step 2: Add apple cider vinegar

Pour in 1/4 cup apple cider vinegar to the bowl with ketchup.

Step 3: Add maple syrup

Add 2 tbsp maple syrup to the bowl.

Step 4: Add soy sauce and olive oil

Pour in 1 tbsp soy sauce and 1 tbsp olive oil.

Step 5: Add spices

Add 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/8 tsp cayenne pepper (optional) to the bowl.

Step 6: Whisk everything together

Whisk all ingredients until smooth and well combined.

Step 7: Transfer to jar

Use a silicone spatula to scrape the marinade into a glass jar or airtight container.

Leftovers and Storage

Store in an airtight container or jar in the fridge for up to 1 week. Stir before each use. You can freeze it in silicone molds or an ice cube tray, then pop out a cube whenever you need it.

Macros Information (Per 2 tbsp serving)

Calories: 60
Carbs: 10g
Fat: 2g
Protein: 0.5g
Sugar: 7g
Fiber: 0.5g

Why This Recipe Works (Quick Science)

The acid in the vinegar helps tenderize plant proteins and veggies, while the sugar and tomato base help the sauce caramelize beautifully when cooked. The umami from soy sauce deepens the flavor, and the oil helps carry the fat-soluble flavors and gives it richness.

Common Mistakes

Skipping the whisking: If you don’t whisk thoroughly, the oil and vinegar won’t emulsify.
Not tasting before using: Everyone’s ketchup and maple syrup are a little different—taste and adjust!
Using regular paprika: It won’t have that smoky BBQ flavor. Smoked paprika is key.

What to Serve With

Grilled tofu or tempeh
Roasted cauliflower steaks
BBQ jackfruit sandwiches
Vegan burgers
Grilled portobello mushrooms
Air-fried seitan strips

FAQ

Can I use this as a dipping sauce?
Yes! Just cook it down a bit first to thicken it if needed.

Can I grill with this?
Totally. Just brush it on during the last few minutes of grilling so the sugars don’t burn.

Can I use it on meat alternatives?
Absolutely. It’s perfect for Beyond burgers, Impossible meat, or homemade seitan.

Can I double the recipe?
Yep — it scales really well. Just use a bigger bowl.

Conclusion

This vegan BBQ marinade is one of those recipes you’ll come back to again and again. It’s quick, super flavorful, and makes any plant-based dish feel like a treat. Give it a try, then drop a comment below to let me know what you used it on — and how it turned out!