Celebrate the 4th of July with a Vegan BBQ
Recipes
BBQ Soy “Chicken”
8 pieces of soy chicken "brests"(available dried)
2 cups BBQ sauce
8 wooden bamboo skewers
4 potatoes, baked
Assorted grilled or steamed veggies
Vegan ranch dressing (see recipe below)
2 green onions, chopped
Reconstitute chicken "brests" in boiling water according to instructions, approximately 20 minutes.
Slice into one-inch strips lengthwise and spear on skewers. Put in a baking dish and slather both sides with BBQ sauce; let sit for a couple of hours or overnight.
Grill until hot.
Vegan Ranch Dressing
1 cup vegan mayonnaise
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. black pepper
2 tsp. chopped parsley
1/2-1 cup soy milk to thin
Place all ingredients in a bowl and whisk together. Add a little soy milk until you reach your desired consistency.
For a lower-fat version, use non- or low-fat vegan mayo or plain soy yogurt.
BBQ “Meatballs”
12 oz. beef-flavored vegetarian sausage roll
1/2 cup green onions, minced
1/4 cup onion, chopped
3 Tbsp. tamari or soy sauce
2 Tbsp. sesame seeds, toasted
1 Tbsp. sugar
3 Tbsp. canola oil
BBQ sauce
Combine vegetarian sausage, onions, soy sauce, sesame seeds, sugar, and one tablespoon of oil in a medium bowl and refrigerate for 20 minutes.
Heat the oil in a skillet, using just enough to coat the bottom of the pan. Roll the sausage mixture into one-inch balls and fry in the oil until brown and thoroughly cooked. Drain on paper towels.
Add the cooked “meatballs” to the BBQ sauce and coat thoroughly. Simmer over low heat for 10 to 15 minutes.
Makes approximately 20 “meatballs.”
BBQ Sauce
1 stick non-dairy margarine or soy butter
1/4 cup apple cider vinegar
1 cup tomato sauce
1/2 Tbsp. salt
1 Tbsp. hot mustard
2 tsp. lemon juice
1 tsp. hickory liquid smoke
3 Tbsp. sugar
Melt the margarine in a large saucepan.
Add the vinegar and the other ingredients. Stir until well blended.
Bring to a boil, lower heat and simmer five minutes.
Makes approximately 3/4 cup.
Macaroni Salad
1 1/4 cups dried macaroni
1 Tbsp. non-dairy margarine or soy butter
1 can chickpeas
6-8 Tbsp. vegan mayonnaise
1 small onion, diced
1 stalk celery, chopped
Onion salt, to taste
Dash of dill
Boil the macaroni in salted water until done, drain and toss with the margarine until coated.
Pour the liquid off the chickpeas, saving one to two tablespoons.
Mash the chickpeas and mix them with the remaining ingredients, then add to the macaroni and gently mix. Serve lukewarm.
All recipes are from http://www.vegcooking.com/index.asp and are not copyrighted.
