2010 is the year of vegan Bar-B-Que, bet you didn't know that. I really want to start experimenting with different types and sauces. This is my first attempt at Bar-B-Que sauce from scratch and I have to say I am truly happy with it, its an amalgamation of a bunch of different recipes. This particular mixture has a kick to it for sure, if you want it to be more mild cut down on the cayenne pepper.
Ingredients:Bar-B-Que sauce
• 2 tbsp olive oil• 1 small onion finely chopped
• 1 garlic clove minced
• 12 ounces ketchup
• 2 tbsp apple cider vinegar
• 1/4 cup white cooking wine
• 2 tbsp liquid aminos
• 1 tbsp dry mustard
• 1 tbsp sugar
• 1 tsp cayenne pepper
• 1/2 tsp cumin
• 1/2 coriander seeds
• 1 tsp liquid smoke
• 1 brick of tofu
• 1 seven grain roll for each sandwich
• pickle for garnish
cold slaw
• 1 medium carrot shredded
• 1/2 small cabbage shredded
• 1/2 cup vegan mayo
• 1 tbsp vinegar
• dash of sugar
• 1 tsp yellow mustard
Directions:
For the sauce: Take the oil heat in a sauce pan and add the onion and garlic cook until the onion becomes transparent about 4 to 5 minutes. Then add all the other ingredients and cook for 20 minutes. The sauce can be prepared early and you can keep it in the fridge for up to a week.
the ingredients added before stir
Cold slaw: mix cabbage and carrots with the mayo stir well add the other ingredients and mix, add salt and pepper to taste, if you like a more liquid slaw add more mayo or sweeter add a bit more sugar.
cabbage and carrots shredded
I prepared the tofu as baked tofu nibbles, as previously explained in my blog. I then take the baked nibbles put them in a medium heat skillet with about 2/3 of a cup of the sauce combine well and stir regularly if you don't stir the sauce will start to stick to the pan.
tofu nibbles and sauce
Cut roll and toast if desired, add some tofu nibbles, cold slaw, and pickle for garnish. Sadly I did not make the onion rings but they were a tasty addition to the meal!
finished and yum!
No comments:
Post a Comment