Prepare a fire with hot coals.
Dice sweet potatoes and potatoes into 1/2 inch cubes. Add potatoes to a pot of boiling water and boil for a few minutes until half cooked. Repeat the process with the sweet potatoes. Only the potatoes and sweet potatoes need to be parboiled. This will ensure you don't get under cooked starches.
Make barbecued TVP crumbles. TVP is textured vegetable protein and is sold by companies such as Bob's Red Mill. Be sure to get the crumbles and not the larger cubes. Cover 1 cup of TVP with boiling water so that there is about an inch of water over the top of the TVP. Soak for 15 minutes then drain. While TVP is soaking mix sauce: 2 cans of tomato paste, 1/2 cup maple syrup, 3 teaspoons vegan Worcestershire sauce, 1 1/2 teaspoons liquid smoke, 1 teaspoon chipotle chili powder, 1/2 teaspoon salt, and 1 teaspoon apple cider vinegar. Mix together then add TVP.
Dice or slice onions, mushrooms, bell peppers and tomatoes.
Drain liquid off black beans and corn. If using frozen corn, thaw first.
Line up all the ingredients so individuals can add their choices to their dinners.
Add a drizzle of oil to the foil or mini tin foil loaf pan to prevent sticking and layer each ingredient. Helpful tip: Layer onions and mushrooms on the bottom to allow them to cook and caramelize.
Add other vegetables or beans according to taste preferences and availability of seasonal produce. Many vegetables and beans can be added- a good rule of thumb is to choose a variety of colors and textures.
Wrap in two layers of heavy duty aluminum foil.
Place directly on hot coals and roast until well cooked. This often takes around 30-40 minutes. Look for the tin foil to turn black and burnt as a clue that it is done. Flip half way through.
Ingredients
Directions
Prepare a fire with hot coals.
Dice sweet potatoes and potatoes into 1/2 inch cubes. Add potatoes to a pot of boiling water and boil for a few minutes until half cooked. Repeat the process with the sweet potatoes. Only the potatoes and sweet potatoes need to be parboiled. This will ensure you don't get under cooked starches.
Make barbecued TVP crumbles. TVP is textured vegetable protein and is sold by companies such as Bob's Red Mill. Be sure to get the crumbles and not the larger cubes. Cover 1 cup of TVP with boiling water so that there is about an inch of water over the top of the TVP. Soak for 15 minutes then drain. While TVP is soaking mix sauce: 2 cans of tomato paste, 1/2 cup maple syrup, 3 teaspoons vegan Worcestershire sauce, 1 1/2 teaspoons liquid smoke, 1 teaspoon chipotle chili powder, 1/2 teaspoon salt, and 1 teaspoon apple cider vinegar. Mix together then add TVP.
Dice or slice onions, mushrooms, bell peppers and tomatoes.
Drain liquid off black beans and corn. If using frozen corn, thaw first.
Line up all the ingredients so individuals can add their choices to their dinners.
Add a drizzle of oil to the foil or mini tin foil loaf pan to prevent sticking and layer each ingredient. Helpful tip: Layer onions and mushrooms on the bottom to allow them to cook and caramelize.
Add other vegetables or beans according to taste preferences and availability of seasonal produce. Many vegetables and beans can be added- a good rule of thumb is to choose a variety of colors and textures.
Wrap in two layers of heavy duty aluminum foil.
Place directly on hot coals and roast until well cooked. This often takes around 30-40 minutes. Look for the tin foil to turn black and burnt as a clue that it is done. Flip half way through.