Ginger Beer BBQ

As bloggers, we do a lot of research to come up with new, interesting items to eat and share. When we saw this “ginger beer pulled pork“, it seemed like the perfect recipe to veganize this month. It’s different than our beloved Carolina barbecue with the added cumin and the ginger beer flavor. Serve on a pita or soft rolls, and don’t forget a tangy slaw.


2 20-oz cans jackfruit (in brine) [we bought these for $1.50 each at an Asian market]
1 can white beans, rinsed and drained
1 onion, diced
1/2 TBL hot paprika
1/4 tsp cumin seeds
1 tsp cayenne (or less, depending how spicy you like things)
1/2 TBL ground pepper
1/2 tsp smoke salt (regular salt would work)
1 tsp German mustard
1 TBL apple cider vinegar
1 TBL ketchup
1 TBL vegan Worchestershire sauce
1 TBL ginger, minced
1 cup ginger beer
1-2 tsp olive oil
extra water

Rinse and squeeze the jackfruit. Add jackfruit and rinsed/drained beans to a dutch oven. Add spices and coat the “BBQ”. Add onions, mustard, apple cider vinegar, ketchup, Worchestershire sauce, ginger, and ginger beer and bring to a boil. Cover and cook on medium-low for 1.5-2 hours. Stir occasionally. Add more water if needed. The jackfruit should be very tender. When you’re done cooking, pull the jackfruit apart with a spoon.

Edit: We ate the slaw in the pita with bbq, drizzled with lots of tahini.

Edit 2: This was good, but Carolina bbq is better. still the jackfruit was an awesome bbq “meat”. We’ll definitely use it again.

Adapted from Raspberri Cupcakes

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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.