Heat the coconut oil in a skillet over medium heat. Add the chopped plums to the preheated pan and cook them until soft, about 8 to 10 minutes. If the plums begin to brown at all, reduce the heat.
Carefully spoon the hot cooked plums into the bowl of a small food processor or blender. Purée the plums until smooth, about 1 to 2 minutes.
Add all of the other ingredients to the puréed plums. Process or whisk everything together until well combined.
Taste the vegan BBQ sauce and adjust the seasoning to suit your taste — you may like your sauce a bit sweeter, or maybe spicier. Use the recipe as a base and then make it your own! Store vegan BBQ sauce in a glass or plastic container with a tight-fitting lid in the fridge for up to one week. Use it anywhere you would any other BBQ sauce.
Notes
If you don't have, or don't want to use liquid smoke, simply omit it from your vegan BBQ sauce. Keep in mind, however, this recipe has been tested with the flavour of liquid smoke balanced with all of the other ingredients.Store vegan BBQ sauce in a glass or plastic container with a tight-fitting lid in the fridge for up to one week.
SUBSTITUTIONS
Any light neutral-tasting oil will work in this recipe, however, coconut oil adds a touch of sweetness I really like.Any mix of fresh plums from Chile will work for this recipe. Keep in mind the colour of your vegan BBQ sauce is dependent on the plums you use.Garlic powder can be substituted for onion powder. I prefer onion powder for its more subtle flavour, and find garlic powder can sometimes be overpowering. You can also chop half a clove of fresh garlic and process it with the plums if you like.