STRAWBERRY BARBECUE SAUCE

SERVES 1 1/2 CUPS (375G)

2 cups (340 g) chopped fresh strawberries

2 tbsp. (28 ml) white vinegar

2 tbsp. (28 ml) maple syrup

4 tsp. (20 ml) vegan Worcestershire sauce (gluten-free, if necessary)

4 tsp. (27 g) unsulfured molasses

2 tsp. yellow mustard

1 tsp. liquid aminos or tamari

1 tsp. liquid smoke (gluten-free, if necessary)

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. chili powder

1/2 tsp. paprika

1/3 tsp. cayenne pepper

1/4 tsp. ground turmeric

Salt and freshly ground black pepper, to taste

NUTRITIONAL VALUES

Calories: 124kcal
Fat: 1g (0.1g S.Fat)
Carbs: 29g
Protein: 2.1g
Sugar: 20.6g
Sodium: 436mg

METHOD

In a blender, combine all the ingredients and puree until completely smooth. Cook the sauce in a saucepan over medium heat until it begins to simmer. Reduce the heat to low and stir occasionally for 7 to 10 minutes, or until the sauce has thickened enough to coat the back of a spoon.

Refrigerate for up to 2 weeks after transferring to an airtight container.

DEVILED POTATO SALAD

SERVES 4 TO 6 PORTIONS

1lb (16oz) baby Yukon gold potatoes (or baby Dutch Yellow Potatoes), quartered

1/4 cup vegan mayonnaise (soy- free if necessary)

2 tbsp. vegan sweet pickle relish 1 tbsp. yellow mustard (gluten- free if necessary)

2 tsp. apple cider vinegar

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. paprika, plus more for dusting

1/2 tsp. black salt (kala namak; or regular salt)

NUTRITIONAL VALUES

Calories: 49kcal
Fat: 3g (0g S.Fat)
Carbs: 5.5g
Protein: 0.4g
Sugar: 2g
Sodium: 412mg

METHOD

Fill a pot halfway with water and add the potatoes. Bring to a boil and cook the potatoes for 7 to 8 minutes, or until easily pierced with a fork. After draining, rinse the potatoes with cold water until they are cool. Drain thoroughly.

In a large mixing bowl, combine the mayonnaise, relish, mustard, vinegar, onion powder, garlic powder, paprika, and salt. Fold in the potatoes, allowing them to mash slightly as you go. Refrigerate for 1 hour before serving, lightly dusting the top of the salad with more paprika. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

BBQ PULLED JACKFRUIT SANDWICH

SERVES 4 SANDWICHES

BBQ JACKFRUIT

One 567g (20oz) can jackfruit (packed in brine or water, not syrup)

1 tsp. olive oil

1/2 sweet onion, chopped

1 garlic clove, minced

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

3/4 cup vegan barbecue sauce (homemade or store-bought)

1 to 2 tbsp. sriracha

2 tsp. arrowroot powder

Salt and black pepper to taste

SANDWICHES

4 vegan sandwich rolls or burger buns (gluten-free if necessary), split horizontally

Creamy, Crunchy Coleslaw Sliced avocado, optional

NUTRITIONAL VALUES

Calories: 208kcal
Fat: 12.3g (2.3g S.Fat)
Carbs: 24.8g
Protein: 2.1g
Sugar: 7.2g
Sodium: 114mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper or a silicone baking mat.

Drain and rinse the jackfruit. Pull it apart into shreds with two forks or your fingers until it resembles pulled meat. When you cook it, it will fall apart even more.

In a large shallow saucepan over medium heat, heat the oil. Sauté the onion and garlic until the onion is translucent. Cook, stirring occasionally, for about 5 minutes after adding the jackfruit, cumin, and paprika. Season with salt and pepper.

Combine the barbecue sauce, sriracha, and arrowroot powder in a cup or small bowl. Combine with the jackfruit. 1 minute in the oven

Spread the jackfruit out on the baking sheet that has been prepared. Bake for 20 minutes, stirring once halfway, until the sauce is thick and sticky.

To assemble the sandwich: Place a roll on a plate and cut it open. Place the avocado slices (if using) on the bottom half of the plate. Scoop a heaping spoonful of jackfruit on top, followed by a heaping spoonful of coleslaw. Serve immediately with the other half of the roll on top. Leftover jackfruit can be stored in an airtight container in the refrigerator for 3 to 4 days.

BBQ-GLAZED TEMPEH

SERVES 4 PORTIONS

One 227g (8oz) package tempeh

1 tbsp. olive oil

2/3 cup vegan barbecue sauce (homemade or store-bought)

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 114kcal
Fat: 8.1g (1.4g S.Fat)
Carbs: 4.4g
Protein: 7.7g
Sugar: 0.5g
Sodium: 47mg

METHOD

Cut the tempeh block in half horizontally, then each half diagonally to make four triangles. Each of these should be cut in half horizontally to yield eight triangles (they should all be the same size of the original four triangles).

In a large frying pan, preferably cast iron, heat the oil over medium heat. Cook the tempeh triangles for 2 to 3 minutes per side, or until golden cooking marks appear on each side.

Pour half of the sauce over the triangles, spreading it out to cover them, and then flipping them over to cook in the sauce. Repeat with the remaining sauce once that sauce has been absorbed. Remove from the heat once all of the sauce has been absorbed and season with salt and pepper. Serve right away. Refrigerate leftovers in an airtight container for up to 4 days.

BBQ CHICKPEA SALAD

SERVES 2 TO 4 PORTIONS

3 cups cooked chickpeas (or two 15 oz., rinsed and drained)

2 tbsp. liquid aminos (use coconut aminos to be soy-free)

2/3 cup vegan barbecue sauce (homemade or store-bought)

1 large head romaine lettuce, chopped

1 cup shredded red cabbage

1 cup halved cherry tomatoes

1 cup sliced nectarines (or sliced peaches or chopped mango)

1/2 cup grated carrot

Avocado Ranch Dressing

Toasted pepitas (pumpkin seeds)

Pickled Red Cabbage & Onion Relish

NUTRITIONAL VALUES

Calories: 762kcal
Fat: 12.3g (1.3g S.Fat)
Carbs: 129.3g
Protein: 39.5g
Sugar: 26.7g
Sodium: 65mg

METHOD

Melt butter in a large shallow saucepan over medium heat. Cook, stirring occasionally, until the liquid has been absorbed by the chickpeas and liquid aminos, 2 to 3 minutes.

Toss with 1/3 cup barbecue sauce to coat. Cook until the sauce has thickened and caramelized, and the liquid has been absorbed completely. Cook until the sauce has thickened and caramelized again with the remaining barbecue sauce. Take the pan off the heat.

Toss the lettuce, red cabbage, cherry tomatoes, nectarine slices, and carrots in a large mixing bowl. Serve the salad in four bowls, topped with the chickpeas. Dressing, a sprinkling of pepitas, and a scoop of relish on top. Serve right away. Leftover beans can be stored in an airtight container in the refrigerator for 3 to 4 day