It’s unofficially vegan barbecue week here. Suddenly the weather is warm and the air is full of pollen. Moreover, our obsession with vinegar based spicy sauces continues.
Vegan barbecued beans and sausage
Veganized and adapted loosely from Eating Well
1/2 cup white vinegar
1 tsp salt
1/2 tsp cayenne
1/2 tsp red pepper flakes
2 tsp turbinado sugar
½ tsp hot sauce
½ tsp liquid smoke
1/2 cup water
2 tablespoons tomato paste
1 tablespoon blackstrap molasses
1 medium onion, chopped
½ tube vegan sausage
2 15-ounce cans cannellini beans, drained and rinsed
1 tsp olive oil
black pepper, to taste
Whisk together vinegar, spices, sugar, molasses, hot sauce, tomato paste, and liquid smoke. Stir in onions and beans. Refridgerate for at least 2 hours (overnight works, too!)
To cook: heat oil in a dutch oven. Add the crumbled pieces of faux sausage and saute about 5 minutes until browned on all sides. Add sauce and beans and bring to a boil. Cover and simmer on medium low about 30 minutes. Stir occasionally.
**The original recipe called for adding 4 cups of collards. We will definitely try this soon. Collards + beans + bbq sauce = AWESOME
Instead, we had our amazing vegan coleslaw on top of baby arugula. The bitter leaves were the perfect compliment to the beans and sausage.