Tag Archives: barbecue

BBQ Mozzarella Black Bean Burger and Oven-Fried Potato Chips

27 Jun

Vegan junk food lives.

Vegan junk food lives.

As is the case with many recipes, this one was born out of a need to clean my refrigerator. I had some barbecue sauce leftover after making a dish of tofubacue, and an almost-empty bag of Daiya mozzarella shreds that didn’t get used up when I last made Alfredo sauce. What was I to do? Squeeze them into a burger, of course.

The result is a sweet, tangy burger (no cow required) that pairs nicely with a toasted bun or bread and a topping of  baby spinach or kale. Added plant-based bonus: black beans are a low-sodium, low-fat source of protein, and they contain bunches of essential minerals, including iron. Get wise to some more rad black bean benefits here.

Plus you can also make a bunch of these and freeze them (uncooked) for postponed munching (like say perhaps at a July 4 shindig, my fellow Americans).

BBQ Mozzarella Black Bean Burger
Serves 3


  • 15-oz. can black beans, drained and rinsed
  • 1/4 cup vegan mozzarella cheese shreds (I use Daiya), plus a wee bit  more for sprinkling
  • Rolled oats, or breadcrumbs, as needed (probably 1/4 to 1/3 of a cup)
  • 1/4 small to medium onion, finely diced
  • 1 Tbsp barbecue sauce
  • 4 drops Liquid Smoke
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • A dash of cayenne pepper (or to taste)
  • 4 tsps dried cilantro (or 1/4 cup fresh, minced)
  • Salt and pepper, to taste
Vegan BBQ Mozzarella Black Bean Burger Patty

An uncooked patty awaits its fate.

Ready? Set? Patty!

  1. Combine your liquid smoke, herbs, spices, cheese shreds, onions and black beans in a large mixing bowl, and smush the lot together until they’re combined, but the beans aren’t completely broken down.
  2. Add breadcrumbs to the mixture until it’s firm enough (and not too sticky) to shape into three patties.

To cook these little guys, you have two options. You can either go low-oil and bake them, or add a little bit more oil to the equation and fry them. Either way, your last step is to sprinkle a bit more cheese on top for the last couple minutes of cooking. I find they get much crisper when you fry them, but they taste great no matter the method.


  1. Preheat the oven to 350 degrees.
  2. Place the patties on a baking sheet lined with foil or parchment paper (foil will  aid crispiness more so than paper).
  3. Spray the patties lightly with cooking spray (I use olive oil), and bake for 7 to 10 minutes on each side (be sure to spray them again when you flip), until they’re slightly crunchy on the inside and warmed through.


  1. Heat a few tablespoons of olive oil in a large skillet.
  2. Add the patties to the pan and fry them over medium-high heat until their bottoms are browned and crispy (should take about five minutes).
  3. Flip the patties and cook them for another three to five minutes until they’re crunchy on either side and warmed through.

And what good is a burger without a side of chips or fries? If you muttered “worthless” to your computer monitor, you’d be correct.

Not-Yet-Oven-Fried Potato Chips

Not-Yet-Oven-Fried Potato Chips

Oven-Fried Potato Chips
Serves 1-2


  • 1 large or 2 medium sized potatos
  • Oil spray
  • Salt and pepper, to taste

How to Chip

  1. Preheat your oven to 400 degrees.
  2. Using a mandolin, food processor, or your own skilled hand, slice your potato into thin chips (pick a thickness you like. I prefer mine to be about 1/16 of a inch thick. Note that skinnier chips will cook faster, so keep an eye on them).
  3. Place the chips on a baking sheet, spray them lightly with oil, and bake for about 10 minutes on each side, turning half-way through (yes, this part is a beyotch). Keep an eye on them to make sure they’re not burning.
  4. Transfer the cooked chips to a paper-towel covered plate to cool off for a moment or two before you start chomping away.

Bon appetit!


Tofubacue with home fries and cheezy broccoli

9 Mar

Barbecue tofu bake

Tofu, is that you?

You guys, this is all you need to know: barbecue, taters and cheddar.

Just kidding, there’s a whole dinner recipe a’comin, but weren’t those three words enough to make your tums go, “Um, yes please?” I thought so.

But before I get started, here’s an open letter to tofu:

I swear to you this is edible.

What.Is.This? Seriously. Is this soylent green??

My dearest Tofu,

How I love you. Yes, to the untrained eye you may appear to be an ominously gelatinous and colorless blob of yuck. But I know better.

To begin with, you’re crazy versatile. Should I bake you, fry you, include you in pasta, or turn you into dessert!? I don’t know. I just don’t know. There are so many options!

And you’ve always got my back, tofu. I know that you Judo chop my bad cholesterol and even suit up for the fight against cancer. Plus, you give my bones a boost, help prevent premature aging and come big with the vitamin E. In short, you’re a rock star, tofu, and I’m sorry not everyone knows it.

Forever yours,
Aunt B

So, back to the recipe.

Tofubacue (or TBQ) with Home Fries and Cheezy Broccoli
Serves 4


  • 15 ounces tofu, pressed
  • 2 cups barbecue sauce (recipe below)
  • 2 cups broccoli, steamed
  • 1 tsp nutritional yeast (if you’re being good) or a handful of vegan cheddar cheese (if you’re being me)

Barbecue Sauce Ingredients

  • 1 1/2 cups ketchup
  • 3 tablespoons agave nectar
  • 1 tablespoon molasses
  • 1 tablespoon olive oil
  • 2 tablespoon tamari
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 tsp liquid smoke

Bake that tofu with your bad self!

  1. Make your barbecue sauce in a sandwich-sized container with a lid, then carefully squish in your block of tofu, cover it, and let it marinate in the refrigerator for at least a half an hour (flip the tofu over about halfway through). I let mine hang out over night.
  2. Preheat your oven to 350 degrees and line a cookie sheet with parchment paper or tin foil.
  3. Cut your marinated tofu into eight slices, place them on the cookie sheet, and then smother them with the rest of the sauce.
  4. Bake the tofu for 30 minutes on each side, flipping them over (carefully) halfway through. I recommend spooning some of the sauce back onto the tofu blocks after you flip them over. Waste sauce, want sauce, I always say have never said before.
  5. Either sprinkle some nutritional yeast on your broccoli to give it a cheesy flavor and boost of B12, or throw on a handful of vegan cheddar (such as Daiya) if you’re feeling less responsible.

If you want some potatoes to round out the meal (of course you do), I recommend this lovely recipe for oil-free oven-fried potatoes. FYI: The second time I made these, I let the potatoes marinate overnight (Not on purpose. Some friends called from the bar around the corner, and the meal was, of course, put on hold). Anyway, they came out even more delicious.

Finally, I know I just babbled on and on about how much I love tofu (and I meant every word!), but I think I shall make this with tempeh in the near future. If you beat me to it, let me know what you think.

Bon appetite!

Milking Almonds

100% plantbased food 4 life

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