The Ultimate Vegan BBQ Plate w/ Pulled Pork Tempeh + Jackfruit, Smoked Paprika Potato Salad, and Roasted Okra
Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: ; 60 minutes
Servings: 4
The Challenge: BBQ Plate
Its summertime, and that means it is time for BBQ! Just because we are vegans doesn't mean we can't have an amazing vegan BBQ plate.
This recipe is really three recipes in one. We start with a pulled pork jackfruit + tempeh mixture that we mix in with a date + chipotle BBQ sauce that is to die for. We use jackfruit + tempeh to emulate pulled pork.
From there, we need sides! Every amazing BBQ plate has sides. We created two delicious sides! Smoked paprika potato salad is literally the BEST THING EVER. It is so great! Further, we decided we had to have okra. Cuz its BBQ ... okra is the best! Roasted okra is amazing. Its a great way to make a healthier side!
All three together ... makes the Ultimate BBQ Plate! Yum yum yum. All vegan. All plant-based.
Let's get into it!
Ingredients:
BBQ Sauce
1 medium shallot, diced
2 garlic cloves, minced
1/4 cup tomato paste, canned
2 cups tomato sauce, canned
2 tbl adobo sauce + 2 chipotle peppers in adobo sauce, canned
1 tbl Worcestershire sauce
3 tbl apple cider vinegar
1/4 cup date syrup
2 tbl liquid aminos
1/2 tsp salt + 1/4 tsp pepper
Pulled Pork
1 medium shallot, diced
1 garlic clove, minced
20oz canned jackfruit, drained + rinsed, chopped
12oz package of tempeh, diced
2 cups of BBQ sauce
Potato Salad
1.5 lbs of bite sized new potatoes, red/blue/gold, diced
1 cup vegan mayo
1/2 lemon, juiced
2 tbl dijon mustard
1/2 cup celery, diced
2 tbl garlic scapes, diced
1/4 cup chopped parsley
Spices: 1 tsp dill (or 1 tbl fresh dill), 1/2 tsp salt, 1/4 tsp white pepper, 1/4 tsp smoked paprika
1 shallot, diced
Roasted Okra
20-30 okra, stems and tip chopped off
1 tbl olive oil
Spices: pinch of cayenne pepper, 1/3 tsp smoked paprika, 1 tbl fresh thyme, 1/3 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic powder
1 lime, juiced
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Mixing Bowls , Castiron Pan . Large Pot . Whisk . Mixing Spoons . Parchment Paper . Baking Sheet
Before You Cook:
Wash and cut all fresh ingredient
Preheat oven to 430F
1. Add shallots and garlic for BBQ sauce to a castiron pan with 1 tbl olive oil. Cook for 5 minutes over medium heat and then add the rest of the ingredients for the BBQ sauce. Reduce heat to medium-low and simmer for 15-20 minutes.
2. Add potatoes to a large pot and cover with water. Bring to a boil and reduce to medium heat for 10 minutes. Drain and cover with a kitchen towel and let it steam for 10 minutes.
3. Dice the potatoes in 1/2 or 1/4 based on size for small bites. Place into a large mixing bowl.
4. Mix the potatoes with the rest of the potato salad ingredients. Cover and add to the fridge. Store in fridge until ready to serve.
5. Add the shallots and garlic for jackfruit/tempeh to a large frying pan with 1 tbl coconut oil. Mix and cook for 4-5 minutes over medium heat. Next, add jackfruit and tempeh to the pan and cook for 1-2 minutes. Mix in the bbq sauce, cover, and cook over medium-low heat for 15 minutes.
6. To finish, mix the okra with oil/spices and other ingredients. Add to baking sheet and bake for 20-25 minutes until well roasted.
7. To serve, get 1/4 the BBQ, 1/4 the okra, and 1/4 potato salad and serve on a plate/platter. Enjoy!
