Vegan Eggplant & Zucchini Gratin

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Oh how I love me a good tater. However, since I’ve been on my new diet, the humble potato and I just haven’t been spending a whole lot of time together. Don’t get me wrong, I still love ’em and allow myself one every now and then, but I just can’t eat them day in and day out like I used to. #SadFace

When I’m craving a potato-based dish but really can’t do it with potatoes, I start to get creative -that’s how this recipe was born. A couple weeks ago I randomly started thinking about gratin potatoes and how much I had hated them as a kid. That led into me realizing that I actually hadn’t had them since I was a kid and that perhaps I should give them a try with my now fully grown palate. After convincing myself that this needed to happen, I then worked out which other veggies I could substitute in place of the potatoes. I ended up using eggplant and zucchini and do you know what happened when I ate some of my eggplant and zucchini gratin? I struggled to figure out why I didn’t like that shit as a kid because it’s really good -even without my most beloved vegetable in it.

It all gets started with the making of a Mornay sauce -that’s just the technical name for a roux-based sauce that has cheese (in this case vegan “cheese) added to it. Vegan “butter” gets melted down over low-med. heat and then flour gets added. Once the “butter” and flour start to look a little foamy, unsweetened almond milk is added and the mixture is brought to a boil. After a few minutes, the heat gets turned down and the seasonings go in. Then comes the “cheese” -Daiya “Mozzarella” shreds this time. You’ll whisk until smooth then set your Mornay sauce aside until we’re ready for it.

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Okay, time to prep the eggplant and zucchini! Each gets washed and then, using the 3.5mm blade on a mandoline slicer, each gets cut up into slices. Just a quick word of advice about this step: I like to cut the stem ends off of the eggplant and the zucchini and then cut each veg in half before I put them on the mandoline. This works out much better because then I’m working with more manageable chunks and not big long wibbly-wobbly pieces.

After you’ve sliced the eggplant, take a knife and cut the circles into 3 even wedge-shaped sections so that the eggplant slices are closer to the size of the zucchini slices.

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Finally, it’s time to assemble our gratin. Generously “butter” a medium sized, circular or oval, shallow baking dish (mine was an oval roughly 10 inches by 8 inches). Alternating the eggplant and zucchini, lay the pieces in the dish so that they’re at about a 60-degree angle from the bottom of the baking dish. (For those of you who are angle challenged, all this means is don’t be layin’ the pieces flat in the dish but don’t have them sticking straight up and down either.) You’ll be working the pieces around the edge of the dish and then creating concentric circles inward until you reach the center where you’ll just fill the middle however is best for your dish.

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Next, pour the Mornay sauce over the vegetable slices being sure to make your way around the dish as you’re pouring rather than dumping it all into the center. Grab a spoon or a spatula and push the sauce around, where needed, so that the vegetable slices are nearly completely covered with the sauce. Wrap the dish tightly with foil then pop it into a preheated oven for 50 minutes.

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After 50 minutes, remove the dish from the oven and, using tongs or an oven mitt, remove the foil from the dish. Generously sprinkle the top of the gratin with some vegan shaker-style “Parmesan” and then put it back in the oven, uncovered, and broil until gloriously golden brown.

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When done, let the gratin sit for about 15 minutes before you serve it.

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Vegan Eggplant & Zucchini Gratin

  • Servings: 6-8
  • Time: 80 minutes
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 2 tablespoons vegan “butter” + more for greasing dish
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups unsweetened almond milk
  • 2-3 garlic cloves + 1/2 teaspoon salt, mashed together to create a paste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon celery seed
  • 1 cup Daiya “Mozzarella” shreds
  • 3-4 medium zucchini
  • 1 medium eggplant
  • 1/2-3/4 cup vegan shaker-style “Parmesan”

Directions

  1. Preheat oven to 350 degrees and prepare a medium sized, circular or oval, shallow baking dish by greasing it generously with “butter.” In a medium sized saucepan over low-med. heat, melt 2 tablespoons “butter.” Once melted, add in flour and stir to combine. When the mixture starts to look foamy and light brown, add in almond milk and increase the heat to bring it all to a boil. Boil for 3 minutes, stirring frequently.
  2. After 3 minutes, reduce the heat to low and add in the garlic cloves you mashed into a paste with salt. Also add in the dried thyme, paprika, sugar, white pepper, nutmeg, and celery seed. Stir to combine. Next, dump in the “Mozzarella” and whisk until smooth. Turn off the heat and let the sauce rest for a moment until we’re ready for it.
  3. Using the 3.5mm blade on a mandoline slicer, cut the eggplant and the zucchini into slices. (Just a quick word of advice about this step: I like to cut the stem ends off of the eggplant and the zucchini and then cut each veg in half before I put them on the mandoline. This works out much better because then I’m working with more manageable chunks and not big long wibbly-wobbly pieces.) After you’ve sliced the eggplant, take a knife and cut the circles into 3 even wedge-shaped sections so that the eggplant slices are closer to the size of the zucchini slices.
  4. Alternating the eggplant and zucchini, lay the pieces into your prepared dish so that they’re at about a 60-degree angle from the bottom of the dish. (For those of you who are angle challenged, all this means is don’t be layin’ the pieces flat in the dish but don’t have them sticking straight up and down either.) Work the pieces around the edge of the dish and then repeat to create concentric circles inward until you reach the center where you’ll just fill the middle however is best for your dish. (For my dish, I just did a straight line in the the center.)
  5. Pour the sauce you made earlier over the vegetable slices being sure to make your way around the dish as you’re pouring rather than dumping it all into the center. Grab a spoon or a spatula and push the sauce around, where needed, so that the vegetable slices are nearly completely covered with the sauce. Wrap the dish tightly with foil then bake it for 50 minutes.
  6. After 50 minutes, remove the dish from the oven and, using tongs or an oven mitt, carefully remove the foil from the dish. Generously sprinkle the top of the gratin with vegan shaker-style “Parmesan” then put it back in the oven, uncovered, and broil until golden brown -about 2 or 3 minutes. When done, allow gratin to rest for about 15 minutes before serving. Gratin will keep in an airtight container in fridge for up to 3 days.

Vegan Quick & Easy Creamy Tomato Soup

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There are a lot of people in this world who only think of soup as being for the fall and winter, and I totally get that. There is nothing better than being all cozied up on the couch with a chill in the air and a big ol’ bowl of comforting soup in your hands. However, I’m not one of these people who saves soup making just for the colder months. I love soup even in the depths of summer and there’s one soup in particular that I’ve been craving as of late and that’s tomato soup.

When it comes to tomato soup there are a few different ways to make it but my favorite way is creamy. Creamy tomato soup is the best for 3 reasons: 1) it’s generally a little less acidic, 2) it has more flavor and a better texture, and 3) it’s prettier -because who the fuck doesn’t want their food to be pretty? #AmIRight

Now, my creamy tomato soup has an additional reason why you should love it and that is that it’s super quick and easy to make. It all gets started with you dumping a big can of San Marzano tomatoes, along with a few other things, into a medium or large pot over medium-high heat. Why San Marzano’s in particular? San Marzano tomatoes are less seedy and less acidic than other tomato varieties. Plus they sound fancy… should that be something you’re concerned with, I mean.

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You’re going to bring the tomato mixture to a boil then, once boiling, continue to boil for 5 minutes, stirring occasionally.

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After 5 minutes, you’ll add in the rest of the ingredients including the 3 things that make this tomato soup creamy -“mozzarella” shreds, “sour cream,” and almond milk. Give the whole thing a good stir, pop the cover on, and then reduce the heat to simmer for 20 minutes, stirring occasionally just as you did before.

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The final step before serving requires an immersion blender (also called a hand blender or stick blender). Carefully, because we’re dealing with hot liquids here, pulse the immersion blender throughout the soup, especially over tomato or garlic clumps, until everything is smooth.

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Once all smoothed out, serve alone or with crusty bread, a grilled cheese (made vegan, of course), or topped with a little more “mozzarella” or some croutons. Also try this soup cold from the fridge -it’s quite refreshing that way.

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Vegan Quick & Easy Creamy Tomato Soup

  • Servings: 2-3
  • Time: 30 minutes
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 (28-ounce) can of San Marzano peeled, whole tomatoes with basil
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon onion powder
  • 1 cup Daiya “Mozzarella” shreds
  • 1/2 cup vegan “sour cream”
  • 1/2 cup almond milk
  • 1 tablespoon vegan “butter”
  • 2 cloves of garlic, peeled and roughly chopped

Directions

  1. In a medium or large pot over medium-high heat, combine tomatoes with tomato paste, olive oil, salt, sugar, black pepper, thyme, and onion powder. Bring to boil then, when boiling, continue to boil for 5 minutes, stirring occasionally.
  2. Add in the remaining ingredients, give the whole thing a good stir, then place a cover on the pot and reduce the heat to simmer for 20 minutes, again, stirring occasionally.
  3. After 20 minutes and with the heat turned off, use an immersion blender to smooth out the soup. Carefully pulse the immersion blender throughout the soup, especially over tomato or garlic clumps, until smooth then serve. Soup will keep in an airtight container in the fridge for 3 days.

 

Vegan “Ribs”

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Remember a couple weeks back, when I shared my recipe for coconut cornbread and said that I would be making that for my brother’s birthday along with something else? Well, this was that something else, and this something else stole the whole damn show.

My brother loves all things meaty so I knew that a mock meat would be the perfect thing to pair with my coconut cornbread. I decided to do “ribs” even though I hadn’t eaten a rib a day in my life -nor had I ever cooked ribs (or “ribs”). As I stood in my hot kitchen, working my butt off to give my brother an amazing birthday meal, I started to worry that my mock meat selection may have been a bit of a stretch for me. However, all of my worry turned out to be totally misplaced. #AsUsual

My brother loved these so much that he was literally speechless because he wouldn’t stop shoveling them into his mouth. When he finally took a breather, he told me that this may just be his new favorite dish of mine. That means a lot coming from a man who would probably sell a kidney if he thought it would get him some more of my tofu scramble. My brother wasn’t the only one who loved these though. My mom, who isn’t the biggest fan of vegan “meats,” proclaimed that this was the best vegan “meat” that I had ever made.

So now you’re probably curious what my secret is, right? Because surely there must be some great big secret to these “ribs” that makes them so rant worthy. Well, folks, there is no great big secret. There isn’t even a great little secret. This is really just a basic seitan recipe combined with store-bought barbecue sauce. I kid you not. It all begins with the making of the seitan and, real quickly for those of you who aren’t familiar with what seitan is, seitan is just a fancy name for any mock meat made of vital wheat gluten.

In a large bowl, the vital wheat gluten gets combined with some seasonings. Once that has all been whisked together, water and low-sodium tamari get added and the whole thing gets worked by hand to create a spongy, dough-like mixture. (I like using food-safe gloves for the “worked by hand” part of this operation.)

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The mixture is then plopped down onto a well greased sheet pan and pressed out to create a large, rectangular-ish shape. Next, the pan goes into a preheated oven for 30 minutes.

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When the seitan comes out of the oven it will likely be puffed a little -this is totes normal so don’t panic. Grab another pan and carefully (because we’re dealing with hot stuff here) press the seitan so that the puffed parts go flat. Now let the seitan cool for about 5 minutes so that you can handle it with ease.

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After 5 minutes, cut the whole thing into 6 pieces and get a lightly oiled grill pan preheated to low-medium heat. (If you didn’t want to grill these up inside you could take them outside and use an actual grill but, with an average temperature of over 100 degrees here in Phoenix during this time of year, I opted to stay inside.)

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Using a silicone basting brush, brush some of your favorite store-bought (or homemade) barbecue sauce onto one side of a seitan piece. Place the piece into the preheated grill pan, sauce side down, then repeat this step until your pan is full but not overly crowded -my pan comfortably fit 2 pieces at a time. Cook this first side for 3 minutes then brush barbecue sauce onto the bare tops of the pieces and flip them over with a spatula to cook for another 3 minutes.

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When done, remove the seitan pieces from the pan, cut each piece into strips or “ribs,” and then brush on a final, generous slather of barbecue sauce. Repeat these final steps until all 6 of your seitan pieces are done then enjoy your cruelty-free “ribs.”

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Vegan 'Ribs'

  • Servings: 4-6
  • Time: 50 minutes
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

Directions

  1. Preheat your oven to 350 degrees. In a large bowl, whisk the vital wheat gluten together with the salt, smoked paprika, chili powder, black pepper, and ground cloves. Add in the water and tamari then work by hand to create a spongy, dough-like mixture. (I like using food-safe gloves for this part.)
  2. Plop the mixture down onto a well-greased sheet pan and press it out to create a large, rectangular-ish shape. Place the pan into your preheated oven and bake for 30 minutes. After 30 minutes, remove pan from oven -seitan may be puffed a little and, if it is, just grab another pan and carefully press the seitan so that the puffed parts go flat. Let the seitan rest for 5-10 minutes.
  3. When cool enough to handle, cut seitan into 6 pieces. Preheat a lightly oiled grill pan to low-medium heat then, using a silicone basting brush, brush some of your favorite barbecue sauce onto one side of a seitan piece. Place the piece into grill pan with the sauce side down then repeat this step until your pan is full but not crowded. Cook on first side for 3 minutes then brush barbecue sauce onto the bare tops of the pieces and flip them over with a spatula to cook for another 3 minutes.
  4. When done, remove seitan pieces from pan, cut each piece into about 1 inch wide strips or “ribs,” then brush on a final, generous slather of barbecue sauce. Repeat these final steps until all 6 of your seitan pieces are done. “Ribs” will keep in an airtight container in the fridge for up to 3 days.

Vegan Benevolent Bean Spread

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It’s been said that I’m a bit of a bean fiend but how could anyone not love those wholesome little nuggets of deliciousness?! In fact, I was told to eat even more beans by my nutritionist so hate all you want but I’m gonna be cramming beans in my diet wherever I can! #BeanMeUpScotty

One of my favorite beans to cook with is the white bean but the other day I realized that I’ve only shared one recipe with y’all that features white beans. (I seriously did a recount because I couldn’t believe I had only shared the one.) I knew that I needed to up my white bean game and share not just a recipe with white beans in it but rather a white bean-based recipe so today I’m doing just that.

Now, maybe you’re like, “What the hell is a bean spread?” So before I go any further allow me to explain this for those of you who are a little confused. A bean spread is a super thick and delicious mixture that can be enjoyed by itself, as a side, or smeared on veggies, on a bagel, on a pita, on tiny toasts for a party, on your finger, on the finger of your lover, on a shoe, on a stick… you get the idea. And the “benevolent” part? That’s just a cutesy word taken from one of the ingredients (more on that in a moment) that I chose to add to the title because I can.

So now we know what a bean spread is, let’s talk about what it tastes like. My bean spread is so full flavored it’ll knock your socks off! It’s garlicky, it’s oniony -wait, oniony is not a word but garlicky is? Lame! Anyways… full flavored. There’s a creaminess that you get from the beans and a little vegan “cream cheese,” then you have a meaty, salty element thanks to Sweet Earth Benevolent Bacon, and the whole thing’s rounded out with some baby spinach. It’s really good and it all gets started with a little prep.

First things first, drain and rinse a can of great northern white beans then plop them into a mini food processor. Add in the vegan “cream cheese,” some salt and pepper, a little extra virgin olive oil, then pulse the mixture until smooth. Set your white bean creaminess aside for a moment and move on the the rest of the prep.

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Wash up some baby spinach (or buy the prewashed stuff) then remove excess stems and  tear remaining leafy bit into smaller pieces until you have 2 cups worth of torn baby spinach leaves. Also, finely dice about 1/8th of a white onion, finely mince a few garlic cloves, and slice up about 5 slices of the “bacon” to get them down to more bite-size pieces.

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Now it’s time to get cookin’! In a medium size skillet over low-med. heat, cook the “bacon” and the onions in about a tablespoon of olive oil for 5 minutes stirring occasionally to ensure that the “bacon” is cooking up evenly.

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After 5 minutes, add in the torn spinach leaves and the garlic. Stirring occasionally, just as you did before, cook for an additional 5 minutes.

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The last thing that we need to add is the white bean mixture we made earlier. Pour that into your pan then fold everything together and cook for a final 3 minutes. Be sure to stir nearly constantly at this point so that the beans don’t burn to the bottom of the pan.

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Serve your finished bean spread hot or cold -it’s great either way!

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Vegan Benevolent Bean Spread

  • Servings: makes about 1 1/2 cups
  • Time: 20 minutes
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 (15-ounce) can of low-sodium great northern white beans, drained and rinsed + 1 generous tablespoon vegan “cream cheese” + 1 tablespoon extra virgin olive oil + pinch of salt and pinch of black pepper
  • 2 cups of baby spinach leaves, torn into bite-size pieces (measured after being torn, not before)
  • 5 pieces of Sweet Earth Benevolent Bacon, uncooked and chopped into bite-size pieces
  • 1/6-1/8 of a white onion (about 2 tablespoons), finely diced
  • 3-4 cloves of garlic, finely minced
  • 1 tablespoon extra virgin olive oil
  • Something to smear bean spread onto like a bagel, pita, veggies, mini toasts, etc. (optional)

Directions

  1. In a mini food processor, combine drained and rinsed beans with “cream cheese,” extra virgin olive oil, salt, and black pepper. Pulse until smooth then set aside. Tear up baby spinach leaves and prep “bacon,” onion, and garlic, if you haven’t done so already.
  2. In a medium size skillet over low-med. heat, cook “bacon” and onions in 1 tablespoon of olive oil for 5 minutes, stirring occasionally. After 5 minutes, add torn spinach leaves and garlic then cook for an additional 5 minutes, stirring occasionally.
  3. Add in bean mixture then fold everything together and cook for a final 3 minutes. Be sure to stir almost constantly at this point so that the bean mixture doesn’t burn to the bottom of the pan. When spread is done, serve it hot or cold. Spread will keep in an airtight container in the fridge for 3-4 days.

Vegan Coconut Cornbread

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For those of you who don’t know this already, I have a brother named Thomas. He’s a couple years younger than me and we are two very different people. He’s a tech-savvy gamer-geek and I’m a crystal-loving, cow-hugging, artsy-fartsy free spirit. With that said however, there is one major thing that we have in common and that’s our love for food. We both enjoy cooking and baking (and eating) so our conversations are often very food centric. (Thank goodness you don’t gain weight just by talking about food!)

Our food centric conversation last week was about his upcoming birthday. I, as usual, offered to make him anything (vegan) that he wanted for dinner and he, as usual, said tofu scramble because he really loves my tofu scramble. Here’s the thing though, we both eat tofu scramble like all the damn time, so I told him that he should pick something that he doesn’t eat on a regular basis, something special, and that’s when he said he’d like some cornbread. (Of course I’ll be adding some main course to go with the cornbread, since cornbread alone isn’t dinner in my book, but I digress…)

Now, cornbread isn’t the most interesting thing ever, and y’all know I love to add my own special little twist to things, so I started to think of ways that I could jazz it up for my brother’s birthday dinner. He loves all things coconut, and I’m on a low-carb diet, so I thought that perhaps I should add in a little coconut flour. Then I thought that I should also add in coconut shreds, as well as coconut milk, to really amplify the coconut flavor. Then I remembered that I had some leftover amber ale in my fridge and figured, Why the hell not? It sounded crazy. It looked crazy on paper as I was writing it all down. But then I tried it, and had some other people try it, and there was no doubt that this crazy-ass recipe was crazy good.

My brother may not get to eat it until his birthday next week but y’all can try it right now! The first thing we’re going to do is prepare the egg replacer. For this, and most of my recipes, I use Ener-G egg replacer. In this case I took some of the egg replacer and mixed it with a little amber ale and a little water to create my “eggs.” Don’t worry if it’s a little clumpy, we’ll work those clumps out later when we add this to our cornbread batter. For now, just mix it as best you can then set it aside.

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Next, in a large bowl, you’re going to combine the cornmeal with the coconut flour, all-purpose flour, baking powder, baking soda, salt, onion powder, and garlic powder. Whisk these dry ingredients together.

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Now we are going to add in the wet ingredients which are coconut milk, vegan “butter” (melted), the egg replacer we made a moment ago, and a little bit of sugar. Whisk everything together once more and then we’re going to trade out our whisk for a silicone spatula.

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Toss in the frozen corn kernels and coconut shreds then fold them into the batter using a silicone spatula. Be gentle and don’t overwork the batter but do make sure that there aren’t any clumps of frozen corn.

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Generously grease an 8-inch square pan then pour the batter in and flatten the top, if needed, with the spatula. Pop this baby into a preheated oven and in just 30 minutes you’ll have coconut cornbread! You’ll know it’s done when the top is a lovely medium shade of golden brown and a toothpick stuck into the center comes out clean. Honey butter fan gone vegan? Try mixing a little agave with some vegan “butter” and smear that on a big ol’ piece of this cornbread for something so good your tongue will be crying tears of joy. #YoureWelcomeTongue

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Vegan Coconut Cornbread

  • Servings: 6-9
  • Time: 45 minutes
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 1/2 tablespoons Ener-G egg replacer + 3 tablespoons amber ale + 3 tablespoons warm water
  • 1 cup cornmeal
  • 1/3 cup coconut flour
  • 1/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1 (13.66-ounce) can of coconut milk
  • 6 tablespoons vegan “butter,” melted
  • 1 tablespoon sugar
  • 2/3 cup frozen corn kernels
  • 1/3 cup unsweetened shredded coconut
  • Coconut oil for pan

Directions

  1. Preheat oven to 425 degrees and prepare an 8-inch square pan by generously greasing it with coconut oil. Prepare egg replacer, if you haven’t already done so, by combining it with the amber ale and warm water. Stir with a fork or mini whisk to break up as many lumps as you can then set mixture aside for a moment.
  2. In a large bowl, whisk together the cornmeal, coconut flour, all-purpose flour, baking powder, baking soda, salt, onion powder, and garlic powder. Add in the coconut milk, melted vegan “butter,” egg replacer mixture, and sugar. Whisk just until batter is smooth and all of the dry ingredients have been fully incorporated.
  3. Toss in frozen corn kernels and shredded coconut then fold everything together making sure to break up any clumps of frozen corn.
  4. Pour batter into greased pan and bake in preheated oven for 30 minutes. You’ll know cornbread is done when top is medium golden brown and a toothpick inserted into the center of the cornbread comes out clean. Will keep in airtight container in fridge for up to a week but is best hot out of the pan.

Vegan BBQ “Pulled Pork” Sandwiches

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Last week I shared with y’all my recipe for broccoli coleslaw and, upon seeing that post, I’m sure some of your minds instantly thought of barbecue. I mean sure, coleslaw is great with fried chicken (or my vegan version of fried chicken), but let’s face it, it’s most oftentimes paired up with barbecue -namely, pulled pork. So, with coleslaw and pulled pork totally being BFF’s, it was pretty much mandatory that I share my “pulled pork” sandwich recipe this week and that’s just what I’m gonna to do -but first let’s talk about carrots and sauce.

For my “pulled pork” I use shredded carrots. Yes, you read that correctly, shredded carrots. The carrots have a nice tender meaty texture when cooked and they’re the perfect delivery system for my sauce because they soak up some of it making them not just flavorful on the outside but on the inside as well. Speaking of my sauce, it’s a tomato-based sauce that’s thick, sweet, and tangy. From what I know about barbecue sauces, mine is closely related to what they call a Kansas City-style sauce so, if you’re into that style, you’ve come to the right place.

It all gets started with you peeling and washing up some large carrots. Once you’ve got those all prepped and ready to go, it’s time to shred those bad mama jama’s. You can do this in your food processor or by hand on a box grater like I did this time -it was my arm workout for the day! Either way, you’re just going to want to make sure that you do thicker shreds so that they hold up in the cooking process and provide a more meaty bite.

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Place the shredded carrots into a pot of boiling water and boil them for 10 minutes. While the carrots are boiling (and turning the boiling water a lovely shade of orange), we are going to get the sauce started.

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In a dutch oven or other large (and lidded) pot, tomato puree is going to get combined with amber ale, apple cider vinegar, molasses, and a few other things. Whisk everything together to break up any clumps and then bring the mixture to a full boil. Once boiling, reduce to simmer and then check on your carrots.

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When the carrots are done boiling, use a strainer scoop or fine colander to retrieve them and then toss them into the simmering sauce. Stir to combine it all together.

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Cover the pot and cook the mixture for 20-30 more minutes to thicken the sauce and get the carrots to their final level of tenderness. Be sure to stir the mixture occasionally and, when not stirring it, keep the pot covered to keep the moisture in. When it’s all done, serve the “pulled pork” on a hamburger bun and top it off with some of that delicious coleslaw I linked to at the beginning of this post.

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Vegan BBQ 'Pulled Pork' Sandwiches

  • Servings: 4-6
  • Time: 50 minutes
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 7-9 large carrots, peeled, washed, then shredded into large shreds (upon shredding, you should have about 2 generous cups worth of carrot shreds -don’t use less or more than this amount for this recipe or there will likely be too much or too little sauce for the shredded carrots)
  • 1 1/2 cups tomato puree
  • 1/2 cup amber ale
  • 1/4 cup apple cider vinegar
  • 1/4 cup molasses
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1/2 tablespoon paprika
  • 1 teaspoon spicy mustard
  • 1 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • Hamburger buns
  • Broccoli coleslaw (optional)

Directions

  1. Peel, wash, and thickly shred the carrots if you haven’t done so already. Bring a pot of water to boil then put the shredded carrots into the pot and boil for 10 minutes. While the carrot shreds are boiling, follow the next step to get the sauce started.
  2. In a dutch oven or other large (and lidded) pot, whisk the tomato puree with the amber ale, apple cider vinegar, molasses, brown sugar, lemon juice, paprika, spicy mustard, salt, garlic powder, onion powder, cumin, black pepper, and chili powder. Bring the sauce to full boil, then reduce to simmer.
  3. When the carrots are done boiling, use a strainer scoop or fine colander to retrieve them and then toss them into the simmering sauce. Stir to combine then cover the pot and cook the mixture for 20-30 minutes, stirring occasionally. When done, carrots will be tender and sauce will have thickened. Serve topped with coleslaw (optional) on a hamburger bun. Leftover “pulled pork” mixture will keep in an airtight container in fridge for 3-4 days.

Vegan Broccoli Coleslaw

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Coleslaw is so gross. Coleslaw was so gross.

If you’re anything like me then you’re not a fan of cabbage and the only coleslaw’s that have ever come my way in life were cabbage based. #Ew

However, a new grocery store opened up by my house a couple months ago and, while browsing the produce section, I stumbled upon a little thing called broccoli slaw. (I’m sure this stuff has been around for a while but I’ve never once seen it and let me tell you, I spend a lot of time in the produce section!) Inside the clear clamshell package I saw a mixture of shredded broccoli stems, carrots, and the teeniest bit of purple cabbage. I got excited because I knew this was it, my chance to enjoy (nearly) cabbage-less coleslaw. I’m sure I looked strange as I stared into the chilled case with a smile on my face and excitement in my eyes but hey, we vegans can be a little strange sometimes. I snagged the last 2 packages in stock and, upon getting them home, immediately began the process of recipe making, tweaking, and perfecting.

My coleslaw is creamy, light, and full-flavored without being overpowering. It also has some interesting ingredients that not every coleslaw has -you’ll find out about those in a minute. Once made, you let it rest in the fridge for at least 1 hour to let the flavor to really come together, but letting it rest overnight is preferable.

It all gets started with some prep. Since we’re using a store bought broccoli slaw mixture there are really only 3 elements that require you to bust out your favorite knife and cutting board: the green bell pepper (green for its mild, not too sweet flavor), the onion, and the fresh parsley. Not every coleslaw recipe features these ingredients but mine does and it’s more fabulous because of them. You’re going to mince the bell pepper, finely mince the onion, and then rough chop the parsley. After you’ve done all of this, set this stuff aside for a moment to get the liquid for our coleslaw ready.

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For the liquid part of our coleslaw, in a large bowl combine the vegan mayo with the white wine vinegar, lemon juice, sugar, and mustard. Whisk until the mixture is smooth and creamy looking.

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To the liquid mixture you’re going to toss in the broccoli slaw along with the bell pepper, onion, and parsley you prepared a moment ago. You’re also going to add in some salt, black pepper, and celery seed then mix everything together to coat the added ingredients with the liquid.

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Cover the mixture tightly with some plastic wrap and then place the whole thing into your fridge for at least 1 hour before serving to allow the flavors to develop and meld. If time allows, keep the mixture in the fridge overnight (as in prepare it the day before you need it) for the best final product. Stir once more before serving.

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Vegan Broccoli Coleslaw

  • Servings: 6-8
  • Time: 10 minutes to prepare + minimum 1 hour in fridge (overnight is best)
  • Print


Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1/4 of a green bell pepper, minced
  • 1 generous tablespoon white onion, finely minced
  • A small handful of fresh parsley, roughly chopped
  • 1/2 cup vegan mayo
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1/2 teaspoon mustard
  • 1 (12-ounce) package of broccoli slaw (preferably one which also contains carrots and purple cabbage)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon celery seed

Directions

  1. Mince the bell pepper, finely mince the onion, and rough chop the parsley, if you haven’t already prepped these ingredients. Set these aside for a moment.
  2. In a large bowl, combine vegan mayo with white wine vinegar, lemon juice, sugar, and mustard. Whisk vigorously until smooth and creamy. Add in broccoli slaw mixture, the bell pepper, onion, and parsley you prepped a moment ago, salt, pepper, and celery seed. Stir/fold the ingredients together to evenly coat the added ingredients with the liquid.
  3. Cover bowl with plastic wrap and refrigerate for a minimum of 1 hour to allow the flavors to develop and meld. If time allows, keep the mixture in the fridge overnight (as in prepare it the day before you need it) for the best final product. Stir once more before serving. Coleslaw will last in an airtight container in the fridge for up to 5 days.