Vegan

Triple Crown BBQ Cauliflower 'Wings' - Vegan!

Cal_B.PNG

Ingredients

1 cup soy milk
1 cup flour
2 tsp. garlic powder
1-2 head of cauliflower, chopped into pieces
1 cup Triple Crown Classic Sauce (Cayenne if you like a little heat)
1 Tbsp. vegetable oil

Steps

  • Preheat the oven to 450°F.
  • Mix soy milk, flour, and garlic powder in a large bowl and stir until completely combined
  • Cover the cauliflower pieces with the flour mixture and place in baking dish. Bake for 18 minutes.
  • While the cauliflower is baking, combine your Triple Crown BBQ sauce and olive oil in a mixing bowl
  • Pour the BBQ mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.
  • Serve alongside vegan blue cheese or ranch dressing and celery sticks.

Asian Zing Black Garlic Salad: Vegan!

Yield: 4 smaller servings

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 15 minutes

 

Ingredients:

  • 2-3 tablespoon olive oil
  • 12oz Tofu
  • Sea salt and ground black pepper, to taste
  • 6 cups chopped romaine lettuce
  • 1 Tomato, diced
  • 3/4 cup canned black beans // drained
  • 1/4 cup diced red onion
  • 3/4 cup shredded alternative cheese
  • 1/4 cup Asian Vinaigrette dressing
  • 1/4 cup Triple Crown BBQ sauce - Classic sauce w/ ground garlic until the BG hits shelves!
  • 1/4 cup tortilla strips

Directions:

  1. Heat olive oil in a medium skillet over medium high heat.
  2. Season tofu with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  3. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Asian dressing and Triple Crown BBQ sauce on top of the salad and gently toss to combine.
  4. Serve immediately, topped with tortilla strips.

Hasselback Sweet Potatoes with Butternut Squasage

hasselback_1_grande.JPG

Hasselback Potatoes are easy to make, have a beautiful presentation, and are the star of any meal - breakfast, lunch, or dinner. This recipe is versatile, as you can use regular potatoes, or swap out the Butternut Squasage for our Maple Sage or All American Breakfast Sausages. 


INGREDIENTS:

Original Triple Crown BBQ Sauce
1 log of Butternut Squasage
2 large sweet potatoes
Oil of choice, or vegetable broth
Spices of choice (examples: minced garlic, thyme/rosemary/sage, ground black pepper)

DIRECTIONS:
Set a thicker cutting board on top of another cutting board, then place sweet potatoes on the lower cutting board, butting up to the thicker board. Slice sweet potatoes in thin sections (1/8 - 1/4 inch); the thicker board will stop your knife from cutting all the way through the potatoes.

Mix spices into the oil, then liberally brush over the top of the potatoes. 

Bake at 425 for 45 minutes (you may need less time if you made very thin slices).

During this time, slice sausage* into thin medallions. You may want to cut off a little of the bottom of each medallion to make a flat surface to make placement into the potatoes easier. Set aside.

Remove potatoes from oven, then use a fork to gently separate the sections (do your best not to break pieces off!). Slide the sausage medallions between the sections of potato and brush with oil. Cover with foil and bake for another 15 minutes until potatoes are cooked through.

Remove from oven, place in serving dish, and drizzle Triple Crown Sauce on top! Season with top spices.

Special thank you to The Herbivorous Butcher: we absolutely LOVE what Aubry and Kale are doing here in Minneapolis, we highly recommend that you try them out.

See their full menu and complete vegan meat offerings here: https://www.theherbivorousbutcher.com

BBQ Tofu

Our friend Amy Leo over at Vegan Affairs created a meat-free BBQ delight! Simply crisp up some tofu and simmer it with onions, garlic, Triple Crown BBQ Sauce, and creamy peanut butter (or crunchy if you're feeling crazy).

Last summer we cooked this up with some ultra-fresh green garlic (see above) from the Kingfield Farmers Market in Minneapolis and served it over quinoa. SO GOOD!

Thanks for the dynamite recipe, Amy!

Full recipe here >>