1 cup ketchup
1/2 cup firmly packed brown sugar
1 tbsp red wine vinegar
2 tsp soy sauce, tamari, or Bragg's
1 tsp fancy Dijon mustard
1 clove garlic, minced
1 lb vegan weenies, cut into 1" pieces

Put ketchup, brown sugar, vinegar, soy sauce, mustard and garlic in the crockpot. Cover and cook on high until blended. Stir occasionally. Add weenies and stir to coat. Cook until thoroughly blended and weenies are hot. Serve with toothpicks.