BBQ Beans (Vegan)
Submitted by layrana
Vegan BBQ beans simmered with molasses, tomato sauce, chili powder, cumin, and hot sauce. Water-sauteed veggies keep it oil-free. Serve on buns like sloppy joes, over grains, or as a picnic side.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minPlant-based BBQ that actually tastes like it belongs at the cookout.
Onion, green pepper, and garlic get sauteed in water (no oil needed), then a warm spice blend of chili powder, cumin, dry mustard, and turmeric builds the smoky backbone.
Molasses, tomato sauce, apple cider vinegar, and a dash of hot sauce bring that sweet-tangy-spicy BBQ trifecta that coats every bean.
The whole pot is ready in 30 minutes and works hot or cold.
Pile it on a bun with ketchup and mustard for a vegan sloppy joe, spoon it over brown rice, or bring it to a picnic straight from the fridge.
Kitchen Tips
- Water-sauteing the veggies keeps this completely oil-free without sacrificing any flavor from the spices
- Use any cooked beans you like: pinto, kidney, black, or a mix for variety
- The flavors deepen after sitting, so this is even better the next day
- Double the batch and freeze in portions for quick plant-based meals all week
Ingredients
Directions
Sauté onion, pepper and garlic in ¼ cup water for 5 minutes. Add mustard, chili, cumin, tumeric and stir well to mix. Add remaining ingredients and mix well. Cook over low heat until heated through, about 15 minutes.
HELPFUL HINT: This is great on a bun like sloppy-joe mix, with ketchup and mustard. Good take-along for picnics. Use either hot or cold. Also good over whole grains or as a sandwich spread.
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