This homemade BBQ Beans Recipe is the best vegan comfort food! It hits the perfect balance of sweet, sour, spicy and smoky for tonnes of flavour. This recipe uses store cupboard ingredients only, including canned beans, meaning you can whip up these BBQ baked beans in no time at all!
0.5 teaspoons cinnamon 0.5 teaspoons black pepper 1 bay leaf 1 teaspoon liquid smoke 1 teaspoon onion powder 1 teaspoon smoked paprika 2 teaspoons garlic powder 2 teaspoon mustard powder 3 tablespoon tomato puree 60 milliliters soy sauce 80 milliliters cider vinegar 80 milliliters maple syrup 500 milliliters water 2 cans mixed beans in water ( drained ) salt ( to taste )
Recreate those delicious, spicy pickled carrots, jalapenos, and onions from Mexican restaurants with my recipe for Mexican Hot Carrots. They're a great addition to chips and salsa, on Taco Tuesday, or right out of the jar!
This lentil and roast vegetables salad is a simplified and equally delicious recipe, adding a flavorful and nutty taste to any meat or fish main dish. Although it can serve as a side dish can be very easily serven on its own as a good source of vegetable protein and so many vitamins.
350 g lentils (organic) 1 large courgette (organic) 2 onions red (organic) 1 head cauliflower 2 large carrots 2 bunches cherry tomatoes on vine 2 tbsp balsamic vinegar (optional) 2 pepper red or yellow (organic) olive oil himalayan salt or sea salt, to taste
1. Preheat the oven at 180 C. 2. Wash thoroughly the lentils cover them with water and boil for about 15 to 20 minutes with a bit of salt; best to follow instructions on the pack as depending to the type ...