Western BBQ GoodBowl Scratch123

Ingredients

BBQ Baked Beans
 1 ½ cups cooked navy, pinto or great northern beans
 ¼ cup maple syrup
 ½ cup low-sodium vegetable broth
 ½ yellow onion, diced
 ½ cup tomato paste
 ½ tbsp low-sodium soy sauce or tamari
 ½ tsp mustard powder
 ¼ tsp garlic powder or granules
  tsp cayenne pepper
  tsp smoked paprika
 ¼ tsp sea salt
 1 pinch ground black pepper
Roasted Potatoes
 2 large white, russet or redskin potatoes, diced
 ¼ cup low-sodium vegetable broth or 2 tablespoons olive or grapeseed oil
 2 tsp dried rosemary or 1 tablespoon chopped fresh rosemary
 1 tsp sea salt
 1 pinch ground black pepper
Coleslaw
 2 ½ cups shredded cabbage
 2 small carrot, peeled and shredded
 2 tsp maple syrup
 1 tbsp apple cider vinegar
 2 tsp fresh lemon juice
 ¼ cup cup dairy-free mayonnaise (such as Follow Your Heart Vegenaise, Sir Kensington’s or Thrive Market brand)
 2 tsp caraway or fennel seeds
 1 pinch of sea salt
 1 pinch of ground black pepper
BBQ Tempeh
 1 8oz. package tempeh
  cup store-bought low-sugar barbeque sauce

Instructions

BBQ Baked Beans
1

Preheat the oven to 400 degrees Fahrenheit. In a large casserole or baking dish, combine all ingredients, mixing well. Cover the dish with foil and bake for 40-45 minutes. If the beans are too saucy for your liking, bake uncovered for an additional 10-15 minutes.

Roasted Potatoes
2

Preheat the oven to 425 degrees Fahrenheit. In a medium baking dish or roasting pan, combine all ingredients and roast for 45 minutes until potatoes are golden brown and crispy around the edges.

Coleslaw
3

Place the shredded cabbage and carrot in a medium mixing bowl. In a small mixing bowl, whisk together the maple syrup, apple cider vinegar, lemon juice, dairy-free mayo, salt and pepper. Pour the dressing over the shredded vegetables, add caraway or fennel seeds, and toss to combine.

BBQ Tempeh
4

Preheat oven to 350 degrees Fahrenheit. Halve the tempeh and cut lengthwise into 8 pieces. Place tempeh in a steamer basket and gently steam for 10 minutes. Remove from steamer and place tempeh in a small glass baking dish. Add barbeque sauce to the dish, slathering the tempeh strips evenly. Roast in oven for 20 to 25 minutes.

To assemble the BBQ Western Good Bowl: in a medium serving bowl, made a bed of roasted potatoes and add a few heaping spoonfuls of baked beans, then the coleslaw and finish with 2-3 strips of the BBQ tempeh.

Ingredients

BBQ Baked Beans
 1 ½ cups cooked navy, pinto or great northern beans
 ¼ cup maple syrup
 ½ cup low-sodium vegetable broth
 ½ yellow onion, diced
 ½ cup tomato paste
 ½ tbsp low-sodium soy sauce or tamari
 ½ tsp mustard powder
 ¼ tsp garlic powder or granules
  tsp cayenne pepper
  tsp smoked paprika
 ¼ tsp sea salt
 1 pinch ground black pepper
Roasted Potatoes
 2 large white, russet or redskin potatoes, diced
 ¼ cup low-sodium vegetable broth or 2 tablespoons olive or grapeseed oil
 2 tsp dried rosemary or 1 tablespoon chopped fresh rosemary
 1 tsp sea salt
 1 pinch ground black pepper
Coleslaw
 2 ½ cups shredded cabbage
 2 small carrot, peeled and shredded
 2 tsp maple syrup
 1 tbsp apple cider vinegar
 2 tsp fresh lemon juice
 ¼ cup cup dairy-free mayonnaise (such as Follow Your Heart Vegenaise, Sir Kensington’s or Thrive Market brand)
 2 tsp caraway or fennel seeds
 1 pinch of sea salt
 1 pinch of ground black pepper
BBQ Tempeh
 1 8oz. package tempeh
  cup store-bought low-sugar barbeque sauce

Directions

BBQ Baked Beans
1

Preheat the oven to 400 degrees Fahrenheit. In a large casserole or baking dish, combine all ingredients, mixing well. Cover the dish with foil and bake for 40-45 minutes. If the beans are too saucy for your liking, bake uncovered for an additional 10-15 minutes.

Roasted Potatoes
2

Preheat the oven to 425 degrees Fahrenheit. In a medium baking dish or roasting pan, combine all ingredients and roast for 45 minutes until potatoes are golden brown and crispy around the edges.

Coleslaw
3

Place the shredded cabbage and carrot in a medium mixing bowl. In a small mixing bowl, whisk together the maple syrup, apple cider vinegar, lemon juice, dairy-free mayo, salt and pepper. Pour the dressing over the shredded vegetables, add caraway or fennel seeds, and toss to combine.

BBQ Tempeh
4

Preheat oven to 350 degrees Fahrenheit. Halve the tempeh and cut lengthwise into 8 pieces. Place tempeh in a steamer basket and gently steam for 10 minutes. Remove from steamer and place tempeh in a small glass baking dish. Add barbeque sauce to the dish, slathering the tempeh strips evenly. Roast in oven for 20 to 25 minutes.

To assemble the BBQ Western Good Bowl: in a medium serving bowl, made a bed of roasted potatoes and add a few heaping spoonfuls of baked beans, then the coleslaw and finish with 2-3 strips of the BBQ tempeh.

Western BBQ GoodBowl Scratch123
Nutrition Facts

Servings 1


Amount Per Serving
Calories 727
% Daily Value *
Total Fat 22.2g35%
Saturated Fat 2.8g14%
Cholesterol 0mg
Sodium 760mg32%
Potassium 2307mg66%
Total Carbohydrate 100.5g34%
Dietary Fiber 26.5g106%
Sugars 44.2g
Protein 37.5g75%

Calcium 23%
Iron 51%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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