The Spicy Spatula

Happy Monday, fellow vegans! And Happy Memorial Day to all my friends and family celebrating today! I hope your grill is free of animals and cruelty!

I was going to make todays’ post about some of the yummy vegan food I ate while on the road this past week but with the holiday I’ll push it back to Wednesday and give you an easy vegan recipe to help you get ready for summer grilling season.

I used to think that I would miss grilling because of all the memories associated with it. Family get togethers, warm weather in my granny’s backyard, cold watermelon, music and of course, tons of food. But it turns out that all I miss is the getting together part because whenever I smell someone grilling out…well, let’s just say that it is NOT a pleasant experience. And the last time I attempted to grill eggplant was a disaster. Hahahaha

So this is an easy vegan recipe that gives off backyard barbecue vibes without the effort but with ALL the taste.

The ingredients are minimal and the flavors are phenomenal.

Kitchen Tools:

*Baking mat
*Knife
*Stock pot
*Cutting board

Ingredients:

*Potatoes
*Dill pickles or relish
*Shallots (diced)
*Celery (diced)
*Lemon juice
*Mustard
*Cocogurt or vegan mayo
*Salt & pepper
*Smoky paprika
*Cayenne Pepper
*Pleurotus mushrooms
*Onion
*Garlic
*Vegan BBQ sauce

Instructions:

*Rinse and cut potatoes into uniform pieces, cover with salt and cold water. Boil 8 to 12 minutes or until fork tender. Drain and set aside until cool.

*In a large mixing bowl, add diced shallots, pickles and celery. Squeeze lemon juice over and set aside.

*Shred mushrooms with a knife or by hand and toss together with herbs and seasoning on a baking sheet. Bake 20 minutes on 200C/400F or until they reach the consistency you want.

*In a skillet, saute onions and garlic about 5 to 8 minutes, adding water or waste free broth as needed to prevent sticking. When they’re done add, vegan barbecue sauce and warm through. When the mushrooms are done, toss with the barbecue sauce until well coated.

*When potatoes are cool(ish), add them to the mixing bowl along with mustard and vegan yogurt or mayo. Season as needed with more herbs and spices, stir until well coated.

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*Serve with a tall glass of lemonade or cucumber water, or if you’re really nostalgic for a backyard barbecue, an ice cold beer like this beauty I discovered on my recent travels. It’s a local Romanian beer that I drank in Sibiu but is made in Timișoara, which was one of my destinations.