Vegan Carolina barbecue, slaw, and zesty mashed potatoes

If you are are like me (J) and have never eaten “real” barbecue, perhaps you’ve been waiting your whole life to try this quintessential Southern dish. Or if you are like S, you’ve been waiting to eat this in a healthy, meat-free way. There is a restaurant here that serves a vegetarian barbecue sandwich and it’s damn tasty, but we wanted to try it at home because we love a challenge. And, cooking at home is just so much better…

Vegan Coleslaw

Dressing

2 TBL tahini

3-4 TBL water

¼ cup + 1 TBL white vinegar

1 tsp black pepper

1 tsp garlic powder

1 TBL turbinado sugar

1/8 tsp cumin

Salad

2 cups shredded cabbage

1 stalk celery, chopped finely

1 carrot, grated

4 radishes, chopped into thin matchsticks

(You should have 4 cups of vegetables in all.)

For the dressing: whisk together tahini and water until you have a smooth paste. It should not be too thick, or too runny. Whisk in other ingredients and set aside.

Combine shredded and chopped vegetables in a mixing bowl. Add dressing and mix well. Refrigerate for several hours before serving for best results. However, this is still very good if eaten right away.

Makes 4 cups

Vegan North Carolina Barbecue

1 cup apple cider vinegar

½ TBL salt

¾ tsp cayenne

1 tsp red pepper flakes

2 TBL brown sugar

½-¾ tsp hot sauce

1 package frozen vegan “chicken”

1 faux chicken bouillon cube

2 cups water

1 can hearts of palm, drained and shredded or chopped finely

½ tsp liquid smoke

In a dutch oven, bring a boil the two cups of water and bouillon cube. Add frozen vegan chicken and hearts of palm. Cook on medium about 10 minutes or until the “chicken” is tender. Remove “chicken” from pot and allow to cool. Drain hearts of palm in a colander and set aside. Slice the “chicken” very thinly, or shred with a food processor.

In the dutch oven, combine all remaining ingredients *except* liquid smoke. Return the “chicken” and hearts of palm to the pot and mix well. Cover and marinate 6-12 hours.

To cook: preheat oven to 350. Add liquid smoke and cook covered for 1 hour. Serve with coleslaw.

Makes 6 servings

4 thoughts on “Vegan Carolina barbecue, slaw, and zesty mashed potatoes

  1. Pingback: Vegan barbecued beans and sausage « Beans, Figs and Katz

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  3. Pingback: Vegan ballpark nachos « Beans, Figs and Katz

  4. Pingback: Close up, the best of BFK | Beans, Figs and Katz

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