Barbecue tempeh salad with raw vegan ranch dressing

Salad: lettuce, radishes, corn, tomatoes, celery, pinto beans, and green onions

Tempeh: marinated in homemade bbq sauce with 2 TBL tomato paste added. Stir fried with olive oil until sauce was absorbed and outsides carmelized.

Raw vegan ranch dressing: 3 TBL raw cashews soaked in water for an hour, then drained. Add 1/4 c. rice milk, garlic powder, onion powder, dried dill, 2 tsp lemon juice, 2 tsp vinegar, and black pepper. Blend until smooth.

Vegan barbecued beans and sausage

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.

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


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


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