It’s football season and the kickoff to fall, which means it’s high time for tailgate parties and to cheer on your favorite college or pro teams on TV – or to invite family and friends over for a shared meal and good cheer.
Below are four vegan recipes that offer a delicious blend of barbeque tastes and the flavors of fall. We selected them from two vegan cookbooks published by Friends of Animals, Dining with Friends and The Best of Vegan Cooking, to complement a mouthwatering recipe for Vegan Boneless Ribs created by barbeque master Terry Sargent.
Recently named the 2021 Cook of the Year by Southern Living magazine, Sargent is the chef-owner of Grass VBQ Joint, a smokin’ hot new vegan restaurant in Atlanta. Find his boneless rib recipe and learn more about Chef Terry’s inventive, healthful “traditional southern Q, without the guilt” by clicking on our recent interview with him.
Spicy Barbecued Tofu Triangles
This recipe was originally published in Bryant Terry’s book Grub: Ideas for an Urban Organic Kitchen (Tarcher/Penguin, 2006). This barbecue sauce is delicious, combining a bit of heat with a bit of sweet.
2 blocks extra-firm tofu
6 tablespoons extra virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons fresh lime juice
3/4 cup tamari or soy sauce
1/4 cup tomato sauce
1 large chipotle chile, canned in adobo sauce
6 tablespoons pure maple syrup
2 tablespoons ground cumin
2 tablespoons water
Pinch cayenne pepper
Pre-heat oven to 350 degrees F.
Place each tofu block on its side and cut into thirds. Keep the layers together, cut the tofu diagonally to make six long triangles, then cut the triangles down the middle to make 12 smaller triangles. Place each triangle between paper towels and press.
Warm 3 tablespoons of the olive oil in a large nonstick skillet over medium heat. Fry the tofu triangles in a snug layer, until golden brown, 7 to 10 minutes on each side. Depending on size of pan, you may need to cook in more than one batch. Drain on paper towels.
In a blender, combine the vinegar, lime juice, tamari, tomato sauce, chile, 3 tablespoons olive oil, maple syrup, cumin, water, and cayenne. Purée for 30 seconds.
Place the tofu in a large baking dish and cover with the marinade. Tightly cover the dish with foil. Bake for 1 hour, turning once halfway through.
Transfer the tofu and remaining marinade to a serving plate and serve with extra sauce to spoon on top.
This one is a great candidate for any cook-off. If you enjoy intense heat, try adding one habanero pepper instead of the Serrano pepper.
Two 16-ounce cans kidney beans, rinsed and drained; or a combination of pinto and black beans
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 medium carrots, finely chopped
2 ribs celery, with leaves, finely chopped
1 medium green bell pepper, seeded and chopped.
3 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 bay leaves
1 teaspoon salt
1⁄8 teaspoon cayenne pepper, or more to taste
16-ounce can tomato sauce
2 medium tomatoes or one 14-ounce can unsweetened Italian tomatoes, coarsely chopped
1 cup vegetable broth
3 fresh Serrano peppers, diced
1 cup cashews
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, bell pepper, garlic, and chili peppers, cover, and cook for about 7 minutes, stirring occasionally, until softened. Add the chili powder, cumin, oregano, bay leaves, salt, and pepper, and stir for 30 seconds. Stir in the beans, tomato sauce, tomatoes, vegetable broth and peppers. Cook partially covered, until thickened about 20 minutes. Stir in the cashews and cook for 5 minutes or until heated thoroughly. Remove the bay leaves and serve immediately.
Roasted Vegetables with Butternut Squash
Most varieties of winter squash are exceptionally high in beta carotene, iron, calcium, magnesium, and potassium and the butternut squash is no exception. The squash should be obtained as close to harvest as possible, and cooked soon after.
This dish is dedicated to our friend Tom Classen of Fairbanks, Alaska.
Serves 4 to 6
1 medium butternut squash, peeled and cut into 1/2-inch chunks|
1 sweet potato, peeled and cut into 1/2-inch cubes
4 medium Yukon Gold potatoes, unpeeled and cut into smaller cubes than the squash
1 medium onion, chopped
1/2 small head cauliflower, cut into florets
1 red bell pepper, cut into 1/2-inch slices
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground pepper 1 teaspoon dried basil
1 teaspoon dried marjoram
Apple Cinnamon Crisp
Apples were introduced to the Americas in 1620; today, they are especially prominent in the northwestern United States. Wherever you live, you’ll enjoy this dish made of tender, juicy apples with a crunchy brown sugar topping. Depending on the type of apple you obtain, the fruity part of this dessert can range from sour to sweet.
4 to 6 cups apples, pared and sliced
½ cup water
1 teaspoon cinnamon
½ cup vegan margarine
1 cup flour
1 cup Hain brown sugar
Arrange the apple slices to cover the bottom of a greased 9-by-12-inch pan made of oven-proof glass. Pour a half-cup water over the apple slices, and sprinkle them with one teaspoon of cinnamon. Then, in a separate bowl, crumble a half-cup of margarine along with the flour and brown sugar. Spread this mix over the apple slices. Bake for 45 minutes at 375 degrees F, until apples are tender.