Friday, May 02, 2014

Scraps and Snippets ~ BBQ Sauce and Vegan BBQ Beets and Franks...

Natural Grocers is a new chain grocery store in our area. It's small. Kinda like a cross between a Whole Foods, Trader Joe's, a local mom and pop store and a traditional hippie health food store. In the past few visits I've scored some great organic past-their-prime fruits and veggies for various and assorted uses. The bargain produce bin is really a great deal. Last week we made the discovery that the freezer and refrigerated section have clearance, too. 
I scored $.50 non-dairy yogurt and 1/2 price tempeh, vegan hot dogs, and seitan. 

Now I needed a use for vegan hot dogs that doesn't involve a bun, mustard and ketchup. 
Rob likes BBQ sauce and keeps asking me to make BBQ for him. I had a sweet potato to use and a golden beet. 

BBQ Beets and Franks for dinner.

I sautéed the chunked sweet potato with small dice onions and leeks and the beet. I chopped two vegan hot dogs into slices and added them to the sauté. 

BBQ Sauce

5 TBSP tomato paste (I used frozen TBSP chunks from a previous can I opened. This was a great idea I saw somewhere.)
5 TBSP water
1 1/2 TBSP vinegar (I used red wine)
1 1/2 TBSP soy sauce
1 1/2 TBSP agave, brown sugar or maple syrup
1 teaspoon chili powder
1 teaspoon garlic powder
1 1/2 teaspoons onion powder
1/4 teaspoon paprika
1/4 teaspoon smoke seasoning (I used Trader Joe's smoke blend grinder)
two pinches salt

We dolloped BBQ sauce over the sauté and ate up. 

This is a hint of sweet, smoky, rich, garlicky BBQ sauce. It's thick and makes about 1/2 cup. Rob and I both liked the flavor. So I think I'll use it for various assorted BBQ needs in the future. Pulled Jack sandwiches, roasted BBQ cauliflower tenders.