Fusion Food in the Vegan Kitchen: 125 Comfort Food Classics, Reinvented with an Ethnic Twist!

This sassy barbecue sauce has no tomatoes! It gets its red color from roasted red peppers that you can roast on your own, or use ones already roasted and packed in water.

Add all the ingredients except the red pepper flakes, sesame seeds, and scallion to a blender and blend until smooth. Stir in the red pepper flakes, sesame seeds, and scallion. Pour into an airtight container and store in the refrigerator for up to 2 weeks.

• 3 tablespoons (45 ml) soy sauce or tamari
• 2 tablespoons (30 ml) sesame oil
• 2 tablespoons (30 ml) rice vinegar
• 2 tablespoons (30 ml) agave nectar
• 1/2 teaspoon powdered ginger
• 1 tablespoon (10 g) minced garlic
• 10 ounces (280 g) roasted red peppers
• 1 cup (235 ml) water
• 1 tablespoons (4 g) red pepper flakes
• 2 teaspoons (6 g) black sesame seeds
• 3 tablespoons (18 g) finely chopped scallion