It has been super sunny lately, tempting me to get outside, but once I get out there, it’s extra cold and windy. The beginning of May usually marks the start of barbecues and grilled food galore for me, but it has still been too cold for this. To make up for it, I made a homemade barbecue sauce and cooked indoors using my oven to heat up my house. Rather than making bbq chicken or ribs, I made a bbq sweet potato. To add some fresh flavor to the sweet starch, I stuffed it with apple cider and horseradish slaw.
A simple, homemade barbecue sauce is typically made by mixing ketchup with Worcestershire sauce and then adding spices. I didn’t want to use ketchup because it is basically tomato-flavored corn syrup, and Worcestershire sauce is hardly ever vegan, so I made mock flavors of both and mixed them together. The result is sweet and tangy and balances perfectly with the slaw and greens.
Don’t let the long ingredient list or cook time put you off from trying this recipe. The ingredients for the barbecue sauce are usually always on hand, and the long cook time is just waiting for the potato to bake.
YIELDS
1 serving
PREP TIME
COOK TIME
TOTAL TIME
- 1 sweet potato
- 1/2 cup shredded purple cabbage
- 1/2 cup shredded green cabbage
- 1/4 cup shredded carrot
- 1/2 teaspoon minced garlic
- 1/2 teaspoon olive oil
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon ground horseradish
- 1 teaspoon cane sugar
- to taste salt + pepper
- For the BBQ Sauce
- 1 can (6oz) tomato paste
- 1/4 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons tamari
- pinch to taste allspice
- For the greens
- handful kale
- 1 teaspoon horseradish
- 1 tablespoon olive oil
Directions
1. Pre-heat oven to 450°F.
2. Begin by making the BBQ sauce. In a small pot, add all of the ingredients. Mix together well and let simmer for about five minutes so the flavors can infuse. Remove from heat and set aside.
3. Wash sweet potato, leaving the skin on. Slice the potato every inch or so, cutting about halfway into the potato. This is so the bbq sauce can sink in while baking.
4. Cover the sweet potato in the bbq sauce and wrap in foil. The extra sauce can be stored in the fridge. Bake for 45 minutes or until cooked through.
5. While this is cooking, you can prepare the cole slaw. Toss all of the ingredients together in a bowl and chill while the potato cooks.
6. To make the greens, simmer them in the oil and horseradish until they are wilted.
7. To serve, remove the potato from the oven and slice horizontally, making room to stuff it with slaw. Serve greens on the side.
2. Begin by making the BBQ sauce. In a small pot, add all of the ingredients. Mix together well and let simmer for about five minutes so the flavors can infuse. Remove from heat and set aside.
3. Wash sweet potato, leaving the skin on. Slice the potato every inch or so, cutting about halfway into the potato. This is so the bbq sauce can sink in while baking.
4. Cover the sweet potato in the bbq sauce and wrap in foil. The extra sauce can be stored in the fridge. Bake for 45 minutes or until cooked through.
5. While this is cooking, you can prepare the cole slaw. Toss all of the ingredients together in a bowl and chill while the potato cooks.
6. To make the greens, simmer them in the oil and horseradish until they are wilted.
7. To serve, remove the potato from the oven and slice horizontally, making room to stuff it with slaw. Serve greens on the side.
Also by Lauren: Pistachio Rose Water Belgian Waffles
Related: Vegan BBQ Sriracha Seitan Pizza
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Photos: Lauren Sacerdote
