Tag: Memorial Day

It’s a Vegan BBQ

It’s a Vegan BBQ

Happy Memorial Day! It is more than just the unofficial beginning of summer, more than a day off to barbecue and party, it is a day to remember those in the armed forces who paid the ultimate price for our freedom.

I have many family members who served our country, both at home and overseas, and all of them made it home safely. Not all families are so blessed. So before we get to the food and festivities, be sure to take a moment to remember.  ❤️

Now, onto the fun. This marks my first “summer” holiday as a vegan. So I did my best to make it delicious.

The menu:

  • BBQ pulled “pork” on portabella mushrooms
  • Roasted potatoes and onions
  • Corn on the cob
  • Watermelon

Yes, I have uni-corn holders. Thanks, Ashley!

Here’s what I did. I found jackfruit at Trader Joe’s. I looked up a couple of jackfruit pullled pork recipes and combined them. One was from the Minimalist Baker and one was from Itdoesnttastelikechicken.com.I used a single 20 oz. can of jackfruit, which I rinsed and drained. Ewwww, it’s so ugly!!!

Sauté 1/4 chopped yellow onion with one tablespoon minced garlic about 5 minutes, until onion begins to soften.  Add the jackfruit, along with 1/2 tsp. Paprika, 1/2 tsp. Chili powder, 1 tsp. Garlic powder and a dash of salt and pepper. Sauté 2-3 minutes, then add 1/4 cup vegetable stock and simmer, covered, over medium heat about 10 minutes until the jackfruit is soft enough to crush with a potato masher. Once it is in shreds, add about 1/2 cup or more of BBQ sauce. I used home-made, sugar-free sauce.Simmer another 10 minutes until tender.

My husband and I loved it. It is uncanny how much the taste and texture was like actual pulled pork. My son said it was “on the bad side of weird.”  Honestly, if I had smothered it with Sweet Baby Ray’s BBQ sauce and put it on a white bun it would have been perfection. Haha!

As it was, instead of buns, I made portobello mushrooms on the highest rack of the grill, on low, for 20 minutes. I seasoned them with garlic powder, onion powder, salt and pepper. So easy!

At the same time those were cooking, I placed a potato pack and an onion pack on the lower grate. (I only separated them because my son doesn’t care for the onions.) Chop the potatoes and onions into bite sized pieces. Lightly brush aluminum foil with a tiny bit of olive oil. Spread the veggies out and season with garlic powder, salt and pepper.

Seal the packs all the way around.  Wrap with a second layer of foil unless you used heavy duty foil. img_3681Place directly on the lower grate and cook for 20 minutes, turning over half way through the cooking time.

While it wasn’t hot dogs and potato salad, it was pretty good. I would make it again. Yay for BBQ’s and summer.

🇺🇸🇺🇸🇺🇸Happy Memorial Day!🇺🇸🇺🇸🇺🇸