Cookout Recipes

 Here are some delicious and easy recipes perfect for the summer and great crowd-pleasers!

Barbeque Baked Beans

Ingredients

• 1 pound white beans, dry (We used Great Northern, but Navy work well too)
• 1 medium yellow onion
• 1 medium green bell pepper
• 1 tbsp. oil
• 300g / 1 cup ketchup
• 15g / 2 tsp mustard
• 80g / 1/4 cup BBQ sauce
• 240g / 1 cup brown sugar
• 1/4 cup molasses
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp salt
• 2 tsp creole seasoning (or 1 tsp seasoned salt)
• 1 tsp liquid smoke
• 1/4 tsp cayenne pepper
• 4 cups vegetable broth
• 2 tbsp. cornstarch + 1/4 cup water (optional)

Instructions

1. Wash the beans and remove any bruised or broken beans. Place the beans in a clean bowl and cover them with several cups of water (there should be about 1 inch of water over the beans) before letting soak overnight.
2. Chop the onion and bell pepper. Sauté the onion and bell pepper with the oil on high in a large pot, pressure cooker, or slow cooker until the onions become translucent or for about 4-5 minutes.  
3. Add the remaining ingredients and bring to a boil. If using a pressure cooker, don't worry about boiling. Once boiling, add the soaked beans and cover. 
4. Slow cook in a large pot or slow cooker for about 5-8 hours or in a pressure cooker for 45 minutes. 
5. If using a slow cooker or large pot, check the beans occasionally and stir to ensure even cooking.
6. If after the beans are cooked, the sauce around the beans is too thin,  add the optional slurry (cornstarch + water) and continue to cook until thickened. 

Mac & Cheeze

Ingredients

• 1/4 cup vegan butter
• 1/4 cup AP flour
• 2 cups plant milk
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1-2 tsp Bouillon (We use vegetable or no-chicken)
• 1/2 cup shredded vegan cheese (We like the SoDelicious or VioLife Cheese)
• 1 tbsp. sour cream (we used Kite Hill)(optional)
• 2 tbsp. nutritional yeast
• 1/2 tsp pepper
• 1 lb. pasta of choice, boiled in salted water
• 1/2 cup vegan cheese, for topping
• Spritz of oil

Instructions

1. Boil the pasta in a separate pot. Preheat the oven to 350 degrees Fahrenheit. 
2. Melt the vegan butter in a saucepot on medium high heat. Once melted and bubbling, add the flour. Stir vigorously to avoid clumping. 
3. Once the flour and butter are combined into a thick paste consistency, slowly stream in the milk while whisking quickly and constantly. 
4. Season the cheese sauce base and allow the sauce to come almost to a boil. Once bubbling, add in the vegan cheese, whisk, and reduce the heat to a medium low. 
5. Allow the cheese sauce to thicken on medium low, whisking occasionally. 
6. Once the pasta is boiled, drain it and add it to the cheese sauce. Mix the sauce into the pasta before pouring it into a lightly greased casserole dish. top the mac and cheese with more vegan cheese and a generous spritz of oil to help the cheese melt on top. 
7. Allow the mac and cheese to bake in the oven for 20 minutes before broiling to finish it off. 
8. Remove from the oven and allow to cool for at least 5 minutes before serving. 
9. Enjoy!

BBQ 'Brisket' Sandwiches w/ Coleslaw

Ingredients

• 1/2 medium red onion
• 4 large oyster mushrooms
• 1 tsp all purpose creole seasoning or Old Bay
• 1 tbsp. oil
• 1/2 cup BBQ sauce of choice
• 4 hamburger buns

For the Coleslaw

• 1 bag coleslaw mix or 1/2 shredded cabbage and 1 carrot, finely sliced or grated
  
• 3/4 cup vegan mayo
• 3 tbsp. sugar
• 1 1/2 tbsp. apple cider vinegar
• 1 tsp mustard
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• salt and pepper to taste

Instructions

1. Mix all of the ingredients for the coleslaw except for the cabbage and carrots in a small bowl. Season to taste. 
2. Add the coleslaw dressing slowly to a larger bowl with the coleslaw vegetables and toss to coat. Feel free to add more or less dressing to your taste. 
3. Chill the coleslaw while preparing the sandwich. 
4. Slice the red onion into thin slices. Clean and shred the large oyster mushrooms until they resemble shredded chicken or pulled pork. 
5. Heat a skillet on medium high heat with 1 tbsp. oil. Once heated, add the onions and sauté until translucent or for about 5 minutes. 
6. Add the shredded mushrooms into the pan with the all purpose seasoning and cook until most of the liquid released by the mushrooms has cooked out, or for about 10 - 15 minutes. 
7. Add the BBQ sauce and stir to coat the mushrooms. 
8. Serve the mushrooms on toasted hamburger buns while hot. 
9. Enjoy!

Potato Salad

Ingredients

• 4 large russet potatoes, not peeled or cut
• 1 stick celery, finely diced
• 1/4 bell pepper, finely diced
• 3/4 cup vegan mayo
• 3 tbsp. sugar
• 1 1/2 tbsp. apple cider vinegar
• 1 tsp mustard
• 1/4 cup sweet relish
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• salt and pepper to taste

Instructions

1. In a large pot, boil enough water to completely cover the potatoes. 
2. Clean the potatoes and add them along with a generous pinch of salt to the water. 
3. Boil the potatoes until just fork tender, but be careful not to overcook. the potatoes should still be hard enough to cut. (not like mashed potatoes)
4. While the potatoes are boiling, prepare the dressing by combining all the other ingredients. 
5. Once the potatoes are done boiling, place them in an ice water bath to chill them. 
6. Once chilled, peel the potatoes and dice them to your preferred size piece. 
7. Combine the potatoes with the dressing and season with salt and pepper to taste. 
8. Chill in the fridge for several hours or overnight and serve cold. 
9. Enjoy!

Cheeseburger Sliders

Ingredients

• 12 slider buns  (Check out our recipe here)
• 1 lb. Beyond Meat (or other plant based ground substitute)
• 1 tsp seasoned salt
• Black pepper to taste
• 6 slices vegan cheese

Instructions

1. Form the Beyond Meat into 12 patties. 
2. In a heated large non stick skillet or grill, place the patties and season them with the seasoned salt and pepper on either side. 
3. After cooking for about 3 minutes, flip the patties carefully and season the other side. 
4. Place 1/2 a slice of cheese over each patty and add a splash of water to the pan or grill. Cover the skillet with a lid or plate and let stand with the heat off for about 2 minutes or until the cheese melts. 
5. Serve the patties with your favorite toppings including ketchup, mustard, pickles, carmelized onions, and more!
6. Enjoy!