Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

Happy Canada Day (July 1st), and Happy 4th of July! (I can celebrate both, as a dual citizen!) Both holidays are often celebrated with a barbecue. What can a vegan serve (or bring) that will knock the socks off the omnis? Read on! I'm sharing an idea for a vegan kebab and a killer homemade barbecue sauce.



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 (the recipe is here, too), 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.)

Printable Recipe

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
1 tsp. onion powder
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.

Servings: 13

Nutrition Facts
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