This sauce is courtesy of my sister, Lori, who shared it with me many years ago. It is a tasty, all purpose recipe, and we used to spread it on chicken before we both went meatless. Now we might use it on firm tofu, tempeh or seitan. Its versatility lends itself to lots of purposes, and it can be made as hot or as bland as you want just by adjusting the hot sauce.
Recipe:
Makes 22 oz
2 cans tomato soup
1 TBSP cider vinegar
1 TBSP butter or Earth Balance
1 TBSP mustard
1/3 cup Worcestershire sauce
1/2 cup brown sugar
1/4 tsp cloves
chopped, sauteed onions if desired
about 1 TBSP hot sauce
Stir over medium heat until well blended. Enjoy!
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