Texas Style Vegan BBQ

• Produce

  • 1 8oz carton Baby bella mushrooms
  • 1/4 head Cabbage
  • 1 Carrot
  • 3 cloves Garlic
  • 1 tsp Garlic powder
  • 1/2 Green bell pepper
  • 1/4 Jalapeno
  • 1/2 tsp Onion powder
  • 1/2 Red onion
  • 1/2 White onion

• Canned Goods

  • 1/4 cup Tomato paste
  • 2 tbsp Veggie broth to saute

• Condiments

  • 2 tbsp A1 sauce
  • 2 tbsp Dijon mustard
  • 1/3 cup Honey or agave nectar
  • 2 tsp Liquid smoke
  • 2 8oz cans Tomato sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tbsp Brown sugar
  • 1/8 tsp Celery seed
  • 1 tsp Paprika
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3/4 cup Apple cider vinegar

• Other

  • ¼ cup mollasses

Found on brandnewvegan.com

Description

Ingredients

• 8oz carton of Baby Bella Mushrooms, chopped
• ½ white onion, chopped
• ½ green bell pepper, chopped
• 3-4 cloves garlic, minced
• ¼ jalapeño, chopped
• 2-3 tablespoons veggie broth to saute
• 2 8oz cans tomato sauce
• ½ cup apple cider vinegar
• ⅓ cup honey or agave nectar
• ¼ cup tomato paste
• ¼ cup mollasses
• 2 tablespoons A1 Sauce
• 1 tablespoon brown sugar
• 2 teaspoons liquid smoke
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ¼ teaspoon salt
• Quarter of a head of cabbage, shredded
• ½ red onion, sliced
• 1 carrot, shredded
• 2 tablespoons dijon mustard
• ¼ cup apple cider vinegar
• ⅛ teaspoon celery seed

Directions

• Saute onion, garlic, jalapeño in veggie broth until soft
• Add in mushrooms and simmer until liquid has evaporated
• Heat all sauce ingredients in saucepan until thickened
• Spoon ½ cup or so of sauce into mushroom mixture and stir to combine
• Toss slaw ingredients together until coated and use to top sandwiches

Nutrition