As fall approaches, we prepare to put away our swimsuits and grills and prepare for cooler temperatures and spend more time indoors. But not before one final cookout! If you still haven’t indulged in the delicious foods that a vegan barbecue has to offer, this Labor Day is the perfect time to treat yourself to a few mouthwatering recipes from VBQ: The Ultimate Vegan Barbecue Cookbook.
Dishes like peppered tofu steaks, grilled pesto tarts, and stuffed green peppers will pair perfectly with vegan condiments like cashew sour cream, and mango habanero sauce to create exquisite vegan fare that will have both vegans and carnivores begging for more.
So this Labor Day, get out your grill and #VBQ!
Say goodbye to the summer with Grilled Avocados and beans in bourbon BBQ sauce
Ingredients
- For the beans
• 1 shallot
• 1½ teaspoons canola oil
• ¾ cup (150 g) cooked butter beans
• ¾ cup (150 g) cooked kidney beans
• ¼ cup (60 ml) basic barbecue sauce (page 173)
• 2 tablespoons bourbon
• 1 pinch smoked paprika
• ½ teaspoon salt
For the avocados
• 2 avocados
• 1 tablespoon olive oil
Extras
• ½ bunch cilantro
• ¼ cucumber
• 1 lime, cut into wedges
Instructions
1. For the beans, finely dice the shallot. Put the oil in a hot saucepan and sweat the shallot over medium heat for 4 minutes, or until it turns translucent.
2. Add the remaining ingredients for the beans and cook over low heat for 10 minutes, stirring from time to time.
3. Halve the avocados and remove the pits. Brush the avocado halves on their cut sides with the olive oil and grill on their cut sides over direct heat for 4 minutes. Turn them over, fill them with the bean mixture and cook for another 5 minutes over indirect heat.
4. Chop the cilantro and dice the cucumber. Top the avocado halves with cilantro and cucumber and serve with lime wedges.
Tip: The avocados should be served piping hot, but they can also be reheated.
VBQ: The Ultimate Vegan Barbecue Cookbook by Nadine Horn & Jorg Mayer
