This vegan BBQ recipe is a variation of a dinner I cook often with my boyfriend. Our original version of this recipe involves seitan simmered in barbecue sauce, sautéed collards, and vegan mac 'n cheese. In this iteration, I swapped chickpeas for seitan and potatoes for the pasta, and I daresay it's superior to the original! You can serve this for any regular lunch or dinner, but I think it would be a good option to bring to a potluck or barbecue when you know there won't be vegan options available. It packs easily and can be prepared in advance, making this an accessible option whenever you're in a pinch. I've been enjoying my leftovers with steamed broccoli, but I think grilled veggie kabobs would also be an excellent accompaniment!
YIELDS 4 servings
- 1 tablespoon olive oil
- 1 white or yellow onion, cubed
- 2 cloves garlic, minced
- 1 can chickpeas, rinsed and drained
- 1 lb fingerling potatoes, quartered
- 1 cup barbecue sauce, homemade or store-bought
- 2-3 tablespoons balsamic vinegar
- 1 zucchini, sliced lengthwise and cut into half moons
- 1-2 scallions, chopped
1. In a large pan, heat olive oil over medium-high heat. Add onion and saute for 5-7 minutes, until it is soft and translucent. Add garlic and saute for another 2-3 minutes. 2. Add zucchini, chickpeas, and potatoes to the pan, along with the barbecue sauce. Lower the heat and cover the pan. Let the mixture simmer for 30 minutes or so, checking often to ensure that the mixture isn't sticking to the pan. 3. Once the potatoes can be pierced easily with a fork, remove the pan from heat. Stir in balsamic vinegar and top with scallions. Serve!