2 tsp vegetable oil
1/4 cup onion, minced
2 cloves garlic, pressed
1 T adobo sauce
1 tsp tamari soy sauce
1 tsp frozen orange juice concentrate
1 T molasses
1 8 oz can tomato sauce
1 T water, (optional)
Mince the onion. If you are sensitive to hot chilies, wear gloves to chop the chili.
Warm the oil in a sauce pan over medium high heat. Add the onion and saute until almost caramelized. Squeeze the garlic through a garlic press right into the pan and cook until it's aromatic.
Add the rest of the ingredients except the tomato sauce. Blend well. Add the tomato sauce, mix and cover. Simmer for 5-10 minutes. If it's too thick, add a tablespoon or two of water.
This sauce goes great on tofu, tempeh, seitan, portobello mushrooms or just add a tablespoon or two to your favorite veggie burger.
*For gluten-free, use wheat-free tamari soy sauce.