Vegan Minced Barbecue Feast
Introduction
Inspired by the classic barbecue feast, this vegan minced barbecue dish captures all the smoky, savory flavors you love, with a plant-based twist. Perfect for any day that calls for a comforting, flavorful meal, this recipe is sure to impress both vegans and meat-lovers alike.
Ingredients
- 1 cup textured vegetable protein (TVP)\n- 2 cups vegetable broth or water\n- 1 medium onion, finely chopped\n- 2 cloves garlic, minced\n- 1 red bell pepper, finely diced\n- 2 tablespoons olive oil\n- 1 cup vegan barbecue sauce\n- 1 teaspoon smoked paprika\n- 1 teaspoon chili powder\n- 1/2 teaspoon ground cumin\n- Salt and black pepper to taste\n- Fresh parsley, chopped (for garnish)
Instructions
- Rehydrate the TVP by soaking it in the hot vegetable broth or water for about 20 minutes until it's soft and has absorbed most of the liquid.\n2. Heat the olive oil in a skillet over medium heat. Add onions and garlic, cooking until they are soft and translucent.\n3. Add the rehydrated TVP, red bell pepper, smoked paprika, chili powder, and cumin to the skillet. Cook for another 5 to 7 minutes until the mixture is well combined and aromatic.\n4. Pour in the vegan barbecue sauce, stir well, and allow the mixture to simmer on low heat for 10 minutes, or until thickened to your liking. Season with salt and black pepper.\n5. Serve hot, garnished with fresh parsley.
Enjoy this delightful vegan minced barbecue as a highlight of your meal, serving it hot with sides of your choice like coleslaw or baked beans for a complete barbecue experience. It's a testament to how plant-based ingredients can be transformed into deeply satisfying dishes.
Hiroshi
| Nutritionfacts | Calories: 250 per serving, Fat: 9g, Carbohydrates: 29g, Protein: 14g |
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| Preparation Time | 40 minutes |
| Allergy Information | Contains soy (TVP) |