DDD #58 – Vegan Spicy Korean BBQ Pork Bulgogi

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This is an easy dish that goes well over rice or served in lettuce cups.

Click the image below to watch the video.

Vegan Spicy Korean BBQ Pork Bulgogi 

Serves 4 with rice

INGREDIENTS

1 to 1 1/2 lbs vegan faux pork (I used Morning Star Steak Strips & a vegan pork belly)

1 small onion – sliced

1 small apple – peeled

2 TBS jarred minced garlic or 6-8 cloves minced

2 TBS chopped ginger

1 TBS crushed red pepper

2 TBS Gochujang (buy some here – http://amzn.to/2zdE4e8)

1 tsp black pepper

3 TBS brown sugar

1 TBS soy sauce (or tamari or liquid aminos) (buy some here – http://amzn.to/2gY3S3z)

1/2 tsp sesame oil

3 TBS rice wine or mirin (buy some here – http://amzn.to/2yr3NQX)

1/2 to 1 cup slivered carrots (optional)

GARNISH – fresh mint, sliced scallions, cilantro, sesame seeds, and serve with cooked rice or in lettuce cups)

DIRECTIONS

In a blender or food processor, blend 3/4 of the onion (reserve 1/4), the apple, garlic, ginger, crushed red pepper, Gochujang, pepper, 2 TBS sugar (reserving 1 TBS), soy sauce & sesame oil.

Heat this sauce in a large frying pan or a wok.  Add the faux meat.  Cook until the sauce reduces & begins to cling to the faux pork.  Add the remaining 1/4 onion, carrots (if using), remaining TBS brown sugar & a splash of water.  When the onions & carrots are soft, serve over rice or in lettuce cups.  Garnish with either cilantro, mint sprigs, some sesame seeds or scallion slices.

Buy Magic Bullet here – http://amzn.to/2z9pAKa

Buy Gochujang here – http://amzn.to/2zdE4e8

Buy Rice Wine here – http://amzn.to/2yr3NQX

Buy the Greenlife Tiffany blue wok here – http://amzn.to/2zgi8Px

Buy the Greenlife set of pots & pans – http://amzn.to/2xRKoEs

My favorite garlic press – http://amzn.to/2ze5qRk

My silicone spatulas – http://amzn.to/2zfumbe

My favorite bread machine – http://amzn.to/2xPMNzr

Best All-Clad pans ever – http://amzn.to/2Aas6A1

DDD #45 – Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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The video for the stovetop version is here.  The slow cooker one is far below.  Click the image below to watch the stovetop recipe.

Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce (Stovetop)

Serves 2

INGREDIENTS

Drizzle of olive oil

1 (20 oz) can of young jackfruit – drained & shredded by hand

1-2 garlic cloves – chopped

2 tsp cider vinegar

2 tsp Dijon mustard

A few dashes of soy sauce or tamari

1/3 cup ketchup

1 TBS blackberry (or other dark berry) jam or preserves or chutney

1 TBS Sriracha

1 tsp molasses

A few dashes vegan Worcestershire sauce (optional)

1 tsp smoked paprika

1/2 tsp brown sugar

1 tsp onion powder

1 tsp garlic powder

1 tsp chili powder

DIRECTIONS

Heat a little bit of oil in a pan.  Add the shredded jackfruit & the remaining ingredients & combine.  Heat through & serve as you desire.

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That above is jackfruit.  It is a staple in Southeast Asian diets.  It is a giant fruit that grows to 100 pounds.  If you want to read more about it – I went into some detail in my Vegan Jackfruit Spicy Szechuan Dan Dan Noodles post.  Those are the noodles – below.

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I bought this jackfruit in cans for $1.39 at my favorite Thai market – Bangluck – but I hear most Asian markets carry it.  Just be sure to buy UNRIPE or young jackfruit in water or brine.  Ripe jackfruit in syrup – it seems – tastes like Juicy Fruit gum & would be awful in this dish.

I made this in the slow cooker using a combination of jackfruit & Beyond Meat vegan chicken strips.

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Both the jackfruit (above) & chicken will require that you shred it using two forks to achieve the pulled chicken visual.  It is easy once they are warmed & soft.  Just fish them out of the BBQ sauce & shred them on a cutting board.

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I used it in tacos – HERE.

And on pasta – HERE.

And on pizza HERE.

Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker

Serves 6

INGREDIENTS

2 (20 oz) cans of young jackfruit

9 oz vegan chicken (or two more cans jackfruit)

4 garlic cloves – chopped

2 TBS cider vinegar

2 TBS Dijon mustard

1/3 cup soy sauce or tamari

2/3 cup ketchup

1/4 cup blackberry (or other dark berry) jam or preserves

3 TBS sriracha

1 TBS molasses

2 TBS vegan Worcestershire sauce (optional)

1 (12 oz) bottle of dark (or other) beer (optional)

2 tsp smoked paprika

1/3 cup brown sugar

1 TBS onion powder

1 TBS garlic powder

1 TBS chili powder

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DIRECTIONS

Put everything in the slow cooker & leave on high for 5 hours.

At some point – you need to use two forks & shred the chicken & jackfruit.

Serve as you would serve any pulled chicken.

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DDD Ep. #17 – Vegan Char Siu or Chinese BBQ Pork Ribs

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Reposting this recipe because I have a video to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com.  Click the image below to watch.

One of my all-time favorite foods, since childhood, is BBQ ribs – especially of the Chinese variety.  Sticky, sweet & chewy – just delicious.  I lived above a Chinese take-out while I was in high school & smelled this shit cooking every day & never tired of it.  Even as the grease filled the air & I could feel my skin breaking out – I still craved these all the time – even if I only let myself have them on special occasions – mainly because I perceived them as extremely fattening and bad for you.

Then I gave up meat in the eighties & all ribs of all varieties fell forever from my diet.

Still – I craved that BBQ sauce & would have my mother send me the Ah-So Sauce (below)  – a brand not available in Los Angeles – and I would stir it into rice or dip vegetables in it.  It was not nearly as satisfying as ribs but I learned to live with it.

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Chinese BBQ pork is called Char Siu.  Lee Kum Kee brand is widely available & certainly available online.  I saw this jar on a shelf & a great idea popped into my mind.  Why not make BBQ pork using Beyond Meat vegan chicken?  Why not, indeed!  Their chicken strips have a texture that can be experienced as chicken OR pork – as pork & chicken really do have a very similar quality.   And – I also decided to make the Char Siu sauce from scratch.  The ingredients are not terribly exotic & can certainly be purchased online – if your local ethnic or regular grocery stores don’t have them all.  The result was visually vibrant & the flavor is dead on.  I recommend this dish very highly!  You could also chop these “ribs” up & make a pork fried rice that would feel even the most deenerate carnivore.

I marinated the chicken overnight (in the bag) but that is totally unnecessary.  You can whip these up in ten minutes & feel all take-out Chinese-y & get your late night, OMG-I-drank-too-much experience right in the comfort of your own kitchen.

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Vegan Char Siu or Chinese BBQ Pork Ribs

Serves 2 as an appetizer – double the marinade recipe if you like lots of BBQ sauce on your ribs

INGREDIENTS

9-12 oz vegan chicken (or seitan strips)

1/2 tsp Chinese 5 Spice

2 TBS agave nectar

2 TBS Shao Xing Chinese rice wine

1 TBS hoisin sauce

1 TBS Thai chili sauce

1 TBS dark soy sauce

2 tsp vegan oyster or mushroom-flavored sauce

2 tsp molasses

1 TBS minced garlic

1 TBS sesame oil

1 tsp red food coloring (critical for the fiery red color)

GARNISH (optional) – sliced scallions or green garlic

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DIRECTIONS

Blend all the ingredients together & then add the chicken.  Marinate for a few minutes – or overnight.  I did this right in the Beyond Meat packaging.

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When you are ready to cook them – heat a pan treated with cooking spray.  Add the MARINADE first & heat until it bubbles.  Add the chicken & cook, on high, turning often.  The idea is to let them get a bit blackened.  The sauce will thicken very quickly – which is why I suggesting doubling the marinade recipe if you like lots of sticky BBQ sauce.  You could even heat part of the marinade in a separate pan & pour it over your finished ribs.

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DDD Ep. #8 – 5-minute Sticky, Spicy, Korean BBQ Chicken with Sesame Hibachi Noodles (Vegan)

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I am reposting this recipe from August 27, 2015 because it is episode #8 on my cooking show – Delightful Delicious Delovely & Video Vegan.  Go there for all my long & short format cooking videos & please subscribe.

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Holy fucking shit!  This 5-minute Sticky, Spicy, Korean BBQ Chicken is AWESOME!  Honestly, the sauce on them takes 5 minutes & will blow your socks off!  The noodles are more delicate in flavor & accompany the chicken well – and will take as long to cook as the package directs but this whole thing can be don in under 20 minutes.  These noodles are probably more authentically prepared with soba noodles but I just used this spaghetti here.

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I used the best faux chicken on the market – Beyond Meat.  Click that link to find a store locator & maybe grab a coupon!  I used vegan butter & I am pretty sure that vegetarian hoisin in vegan (I am not yet 100% vegan).  If you fear it is not – substitute with a vegan teriyaki sauce.

***NOTES – I used gochujang – a Korean spicy paste.  I see it at my local grocery store in the Asian section but you might have to go to a Korean market or buy it online.  It is like a thick & spicy ketchup.  One suggestion to substitute it is:

“Per tablespoon – Make a paste of 1 tablespoon red chilli pepper flakes moistened with soy sauce and add a little sugar. This will not replicate the complexity but a similar flavor profile.

HERE is another option to substitute using sambal oelek.

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Sesame Hibachi Noodles

Serves 4 (cut this recipe in half to match the chicken quantity – or just treat yourself to leftover yummy noodles)

INGREDIENTS

1 lb noodles (your choice of spaghetti or soba or linguine etc) – cooked & drained

2 TBS vegan butter

2 TBS brown sugar

2 garlic cloves – minced

4 TBS low sodium soy sauce (or tamari)

1 TBS hoisin sauce (or teriyaki sauce)

1 tsp to 2 TBS crushed red pepper (I like shit hot – you might not – so adjust to suite your taste)

1 TBS sesame oil

Sesame seeds

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DIRECTIONS

Cook the noodles.

Meanwhile – heat the butter in a saute pan.  Add the garlic for one minute & then add sugar, hoisin (or teriyaki) and the crushed red pepper.  Bring to a boil & let it thicken a bit.  Add the sesame oil & then immediately toss with the drained, warm noodles

Sprinkle with sesame seeds & maybe extra crushed red pepper.

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5-minute Sticky, Spicy, Korean BBQ Chicken

Serves 2 (double this recipe to match the noodle quantity)

INGREDIENTS

9 oz vegan Beyond chicken – cubed

3 TBS agave nectar (or honey – if you are not vegan)

2 garlic cloves – minced

1 tsp to 2 TBS crushed red pepper (Again – I like shit hot – you might not – so adjust to suite your taste)

1 TBS gochujang (see notes above)

1 TBS low sodium soy sauce (or tamari)

Juice of 1/2 lime

2 tsp sesame oil

Scallions – sliced – as garnish

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DIRECTIONS

Thaw & cube the chicken.

Put the rest of the ingredients (not the chicken) into a sauce pan & bring to a boil  Simmer a few minutes until it thickens – less than 5 minutes.  Add the chicken & cook until the sauce is thick & clinging to the chicken – maybe even letting a few bits brown or char.  Be careful not to burn it.

Garnish with scallions & serve with the noodles.  YUM!

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Vegan BBQ Ribs (Seitan) with Spicy Korean or Spicy Traditional BBQ Sauce

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I am reposting this recipe from June 2014 because I have a new Video Vegan Youtube recipe to go with it.  Check it out here:

Holy.  Fucking.  Shit.

These are so crazy easy & so freaking delicious – I might eat them every day for the rest of my life!  As a kid, BBQ ribs with that red, Chinese BBQ sauce were my favorite food on Earth.  Having given meat up 25 years ago or so – I have often longed for those fuckers but nobody seemed to have any way to replicate them.  Until now!

These will not fool a meat-eater into thinking these are beef or pork but who cares about that?  Not fucking ME.  I was very pleased with myself yesterday – having eaten the entire plate of these spicy wonders and – and sat there wondering why I put off trying to make my own seitan (wheat gluten-based fake meat) for this long.

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This is the brand I bought & I got it at the local health food store.  I am certain Whole Foods & places like Erewhon must also carry it – perhaps even in the bulk items aisle.  If you live in a remote area – buy it online.  But BUY IT!

The rack of 8 ribs I made yesterday took 1 cup of this flour to make – which is only about 500 calories – plus the calories from the BBQ sauce.  Not bad for what feels like an enormous amount of meat because, remember, those ribs you see here are boneless – so that big slab is all eatin’ material.  Plus – it is really enough for two – I just completely lost my shit & shoved these down my gullet like hotdog-eating champion Takeru Kobayashi.  It must have looked obscene (had anyone been here to watch me) and I will admit to a near-sexual level of excitement as I devoured these.  It was madness!  I had become unhinged!  And I write about it now without shame or regret.  Though I still suffer from a haunting, multi-pronged depression-anxiety that clings to me like a sticky burr on a pilly Irish sweater.  So – these ribs, magical as they are, do not cure THIS feeling (photographer unknown):

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Never fear – wine takes at least some of the edge off – if you also feel like that image above.  The combo of wine & these ribs will keep those demons at bay for at least a brief respite.

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OK – back to the ribs.  I made two kinds of BBQ sauce yesterday – Korean & traditional.  Both were very spicy but I ended up opting to use the Korean variety on my first faux rib effort.  The Korean one was made in my crock-pot as I hiked.  The other was made stove-top.   I used 2 TBS Gochujang (seen below) in the Korean BBQ sauce but only because I had it.  It is in NO WAY critical to the final outcome.

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Spicy Korean BBQ Sauce

INGREDIENTS

3/4 cup dark brown sugar

3/4 cup low sodium tamari (soy sauce)

1/4 cup water

1 TBS rice vinegar

2 TBS chili paste (sambal oelek or other type)

2 TBS Gochujang (optional)

2 tsp sesame oil

1 tsp ground pepper

1 TBS fresh ginger (minced)

5 garlic cloves – minced

2 TBS cornstarch

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DIRECTIONS

I put everything EXCEPT the cornstarch into a little crock-pot & left it for two hours.  Once it was bubbly – I added 2 TBS cornstarch & whisked it in.  That made the sauce very thick & gooey.  Perfect!  You can do this stove-top by just bringing everything (except cornstarch) to a boil & then whisk in the cornstarch.  It would likely take only a few minutes to come together.

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Spicy Traditional BBQ Sauce

INGREDIENTS

2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

5 TBS brown sugar

2 TBS white sugar

1 TBS ground pepper

1 TBS garlic powder

1 TBS onion powder

1 TBS Dijon

1 teaspoon dry mustard

1 TBS horseradish

1 TBS lemon juice

1 TBS vegan (or other) Worcestershire sauce

2+ chipotle peppers in adobo (minced) (use more or less to suit your heat tolerance – I used 5)

juice of 1 orange

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DIRECTIONS

Bring all ingredients to a boil & simmer until thick.  10-15 minutes.  Maybe more but not likely.

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Vegan BBQ Ribs

INGREDIENTS

1 cup vital wheat gluten

2 tsp chipotle powder (smoked or not)

1 TBS lemon pepper

1 TBS onion powder

1 TBS garlic powder

1 cup water

2 TBS tahini

2 TBS low sodium tamari (soy sauce)

1-2 drops (DROPS – as this shit is overpowering and gets nasty-tasting fast) – liquid smoke (optional)

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DIRECTIONS

Heat the oven to 350 degrees.  Also – get the barbeque ready.  It is the grilling of these guys that is the magic.  A regular BBQ with charcoals is best.

Mix the wet ingredients (water, tahini, tamari & liquid smoke) in a small bowl.  Set aside.

In a larger bowl – mix the dry ingredients (wheat gluten & spices) and add the wet ingredients.  Mix it up until that gooey hamburger-looking stuff comes together – which happens almost instantly.

Grease a loaf pan & press the seitan into the pan.  Smooth it flat.  Bake it at 350 for about 30 minutes.  Remove from the oven & transfer the seitan to a plate & slather it with the BBQ sauce of your choice.

When your charcoals are ready – flop the seitan, BBQ sauce side down, onto the grill.  Slather lots more BBQ sauce on the other side.

Now just cook this until it looks the way you would want ribs to look.  I took mine off too early & found the “ribs” still not chewy enough to seem like meat so – I cut the slab into ribs and cooked them all a bit more.

And then I commenced the food orgy.  I suggest you do the same!

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10-Ingredient Vegan Spicy Chinese Barbecue Chicken with Broccoli & Sugar Snap Peas

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

This is as easy as a dish can be!  It took me less time to make the chicken & broccoli than it did to make the rice.  Easy, delicious & as spicy (or not) as you please.  Ok – I list 11 ingredients but I only used snap peas because I had them.  Use them, lose them, substitute them with something else.  Your call.

Vegan Spicy Chinese Barbecue Chicken with Broccoli & Sugar Snap Peas

Serves 2

INGREDIENTS

9 (or more) ounces vegan chicken (I adore Beyond Meat brand) – cubed

Broccoli for two – cut into florets (amount is up to you & your love of broccoli)

Sugar snap peas (optional) – as many or as few as you please

1-2 jalapenos (red or green) – diced (optional & up to your tolerance for heat)

1 scallion – sliced (green & white parts)

1 TBS olive or coconut or other cooking oil

for the sauce (double this sauce recipe if you like a lot of sauce or want extra sauce for some rice)

1/4 cup vegan hoisin sauce

1/4 cup soy sauce (or liquid aminos or tamari)

1 TBS chili paste (sambal oelek or chili garlic sauce)

1 tsp fresh minced ginger (I used bottled)

2 TBS dark berry jam (I used Marionberry jam but blueberry, blackberry or raspberry would work.  Orange might be nice, too!)

GARNISH: warm cooked rice, sesame seeds, sliced scallions

DIRECTIONS

Make rice or whatever grain you like.

Heat the oil & saute the jalapenos & scallion slices for a minute or two.  Add the remaining sauce ingredients & the chicken.  Heat for a few minutes until the chicken is warmed & the sauce thickens a bit.  Lower heat & set aside.

Boil water & blanch the broccoli & peas (if using) for 5 minutes then drain.   You can either add the broccoli to the chicken & sauce or simply serve it beside the chicken.

Plate with some rice & garnish with sesame seeds & scallion slices.

Vegan Char Siu or Chinese BBQ Pork Ribs

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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One of my all-time favorite foods, since childhood, is BBQ ribs – especially of the Chinese variety.  Sticky, sweet & chewy – just delicious.  I lived above a Chinese take-out while I was in high school & smelled this shit cooking every day & never tired of it.  Even as the grease filled the air & I could feel my skin breaking out – I still craved these all the time – even if I only let myself have them on special occasions – mainly because I perceived them as extremely fattening and bad for you.

Then I gave up meat in the eighties & all ribs of all varieties fell forever from my diet.

Still – I craved that BBQ sauce & would have my mother send me the Ah-So Sauce (below)  – a brand not available in Los Angeles – and I would stir it into rice or dip vegetables in it.  It was not nearly as satisfying as ribs but I learned to live with it.

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Chinese BBQ pork is called Char Siu.  Lee Kum Kee brand is widely available & certainly available online.  I saw this jar on a shelf & a great idea popped into my mind.  Why not make BBQ pork using Beyond Meat vegan chicken?  Why not, indeed!  Their chicken strips have a texture that can be experienced as chicken OR pork – as pork & chicken really do have a very similar quality.   And – I also decided to make the Char Siu sauce from scratch.  The ingredients are not terribly exotic & can certainly be purchased online – if your local ethnic or regular grocery stores don’t have them all.  The result was visually vibrant & the flavor is dead on.  I recommend this dish very highly!  You could also chop these “ribs” up & make a pork fried rice that would feel even the most deenerate carnivore.

I marinated the chicken overnight (in the bag) but that is totally unnecessary.  You can whip these up in ten minutes & feel all take-out Chinese-y & get your late night, OMG-I-drank-too-much experience right in the comfort of your own kitchen.

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Vegan Char Siu or Chinese BBQ Pork Ribs

Serves 2 as an appetizer – double the marinade recipe if you like lots of BBQ sauce on your ribs

INGREDIENTS

9-12 oz vegan chicken (or seitan strips)

1/2 tsp Chinese 5 Spice

2 TBS agave nectar

2 TBS Shao Xing Chinese rice wine

1 TBS hoisin sauce

1 TBS Thai chili sauce

1 TBS dark soy sauce

2 tsp vegan oyster or mushroom-flavored sauce

2 tsp molasses

1 TBS minced garlic

1 TBS sesame oil

1 tsp red food coloring (critical for the fiery red color)

GARNISH (optional) – sliced scallions or green garlic

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DIRECTIONS

Blend all the ingredients together & then add the chicken.  Marinate for a few minutes – or overnight.  I did this right in the Beyond Meat packaging.

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When you are ready to cook them – heat a pan treated with cooking spray.  Add the MARINADE first & heat until it bubbles.  Add the chicken & cook, on high, turning often.  The idea is to let them get a bit blackened.  The sauce will thicken very quickly – which is why I suggesting doubling the marinade recipe if you like lots of sticky BBQ sauce.  You could even heat part of the marinade in a separate pan & pour it over your finished ribs.

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