It’s another vegan Friday. This time I’m channeling my love for barbecue by trying out the sauce used in hot for food’s pulled no-pork sandwiches. Because I had it on hand, ground cumin and cayenne went into the pot along with the other barbecue sauce ingredients and a couple cans of rinsed cannellini beans. I particularly like this bean because it is a bit creamy and nutty. It’s also earthy, which means if you enjoy mushrooms, you’ll likely love these.
Inspired by a recent shoot I did for a London restaurant opening, I decided a good way to share this meal was over toasted bread – much like an English breakfast. If possible, I recommend finding a vegan bread made with ancient grains. It’s much more wholesome. Make sure to toast both sides well. A dry hot pan will do the trick and offers more opportunity to char the bread’s edges. That’s my favorite part! For something richer, swipe some vegan butter over both sides of the bread before toasting.
You probably noticed I added a bunch of thyme and a sprinkling of fakin’ bacon. Both were readily available, so why not if there’s a chance to build more flavors? So there you go, a barbecue sauce transformation into a pot of beans. Hearty and smoky, it makes a filling and satisfying meal.
For more vegan recipe ideas, head to hot for food.