Wednesday, July 1, 2009
VEGAN BARBECUE FOR JULY 1ST AND 4TH
Tofu Kebabs with peppers, mushrooms and onion. I had soaked the extra-firm tofu cubes in the Breast of Tofu marinade (this is in just about all of my books, or use the marinade for Crispy Marinated Tofu Slices from my book "World Vegan Feast") for several days, anticipating a meal such as this. I just threaded them on skewers with the veggies, slathered on my Bourbon BBQ Sauce (see recipe below) and grilled them, serving them on a bed of Basmati rice. (Or, alternately, you could serve them in some sort of flatbread, such as pita.)
BRYANNA'S SO GOOD (AND EASY) BOURBON BARBECUE SAUCE
Yield: About 3 1/4 cups
Jack Daniels is vegan, by the way!
2 cups ketchup (can be the organic kind)
1/2 cup molasses (your favorite)
1/3 cup bourbon whiskey
1/4 cup Dijon mustard
2 Tbs vegetarian Worcestershire sauce (homemade recipe here)
1 Tbs Asian hot sauce (no fish) such as Sriracha
2 Tbs cider vinegar
2 tsp. paprika (can be a smoked paprika)
1 tsp. garlic granules (organic is available)
1 tsp. onion powder (organic is available)
1 tsp. liquid smoke
(See info about liquid smoke here.)
Mix all of the ingredients together in a pot and simmer for 15 minutes. Place in a covered jar and refrigerate.
Nutrition (per 1/4 cup): 96.1 calories; 2% calories from fat; 0.4g total fat; 0.0mg cholesterol; 92.9mg sodium; 399.1mg potassium; 21.0g carbohydrates; 0.6g fiber; 15.9g sugar; 20.4g net carbs; 0.9g protein; 1.8 points.
© Bryanna Clark Grogan 2005
Enjoy the holidays!