Perfect Summer BBQ Pairing: Try These 4 Condiment Recipes

BBQ season is here! If you’re limiting your trips to the store this summer but still want to enjoy those go-to condiments, we’re sharing four recipes you can make at home using five primary ingredients or less. Plus, they all can be made vegan, paleo, or keto!

Chili Oil

Add an unexpected kick of flavor to your summer recipes with this paleo and vegan chili oil. We love pairing it with pasta, tossing it into a stir fry, or serving it alongside meat and vegetables.

Yield: 1 cup
Active Time: 12 minutes

Ingredients

1 cup Thrive Market Avocado Oil
2 teaspoons Thrive Market Organic Whole Black Peppercorns
½ teaspoon Thrive Market Organic Garlic Powder
½ teaspoon Thrive Market Organic Ginger Powder
2 tablespoons Thrive Market Organic Crushed Red Pepper
½ teaspoon kosher salt

Instructions

Combine oil, peppercorns, garlic powder, and ginger powder in a small saucepan on low heat; whisk until garlic and ginger dissolve, about 3 minutes. Remove from heat and let cool for a few minutes.

Add crushed red pepper to a heatproof bowl; carefully strain oil mixture into bowl, then add salt and stir. Refrigerate in an airtight container for up to 6 months.

Teriyaki Sauce

Make a batch (or double batch!) of this savory keto sauce to drizzle over your favorite veggies, proteins, or rice dishes. To keep it vegan, opt for the alternative sweetener.

Yield: 1 cup
Active Time: 12 minutes

Ingredients

1 cup Thrive Market Organic Coconut Aminos
¼ cup Thrive Market Organic Raw Unstrained Honey (or 2 to 3 tablespoons Thrive Market Switch)
2 teaspoons Thrive Market Organic Garlic Powder
1 teaspoon Thrive Market Organic Ground Ginger
½ teaspoon Thrive Market Non-GMO Xanthan Gum

Instructions

Combine coconut aminos, sweetener, garlic powder, and ginger in a medium saucepan on medium heat. Whisk until blended. Let simmer until slightly reduced; reduce heat to medium low and sprinkle in xanthan gum. Whisk until sauce slightly thickens, about 5 minutes. Use immediately or let cool and refrigerate in an airtight container for up to 2 weeks. Drizzle over your favorite veggies or proteins.

Tangy Mustard Dressing

Say goodbye to generic mustard! This vibrant recipe will be your new go-to—make it vegan by replacing honey with your preferred sweetener.

Yield: ⅔ cup
Active Time: 10 minutes

Ingredients

3 tablespoon Thrive Market Organic Apple Cider Vinegar
2 tablespoon Thrive Market Organic Dijon Mustard
2 tablespoon Thrive Market Raw Unstrained Honey (or 2 to 3 tablespoons Thrive Market Switch)
½ cup Thrive Market Organic Extra Virgin Olive Oil
Thrive Market Mediterranean Sea Salt, to taste
Thrive Market Organic Ground Pepper, to taste

Instructions

Whisk vinegar, mustard, and sweetener in a small bowl. While whisking, drizzle oil in slowly, until emulsified. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 2 weeks.

Vegan Ranch Dip

A zesty trio of dried spices make this vegan dip extra flavorful. We’re planning to drizzle it on pizza, or serve as a dip alongside crudités. If tossing with salad, whisk in ¼ cup of non-dairy unsweetened milk before using. If the consistency is too thick, add 1 tablespoon at a time until pourable.

Yield: 1 ½ cups
Active Time: 5 minutes
Total time: 1 hour and 5 minutes

Ingredients

1½ cup Thrive Market Non-GMO Vegan Mayonnaise
1 teaspoon Thrive Market Apple Cider Vinegar
1 teaspoon Thrive Market Organic Parsley
1 teaspoon Thrive Market Organic Dill Weed
1 teaspoon Thrive Market Organic Garlic Powder
Thrive Market Mediterranean Sea Salt, to taste
Thrive Market Organic Ground Pepper, to taste

Instructions

Whisk all ingredients in a medium bowl. Refrigerate in an airtight container for up to 1 week, and at least 1 hour before serving.

Recipes by: Angela Gaines