This is where I get hit by the proverbial lightening. I live in the homeland of pulled pork BBQ. In fact, if the wind shifts slightly south east, I get wafts of one of the best BBQ places in Tidewater Virginia, because it is literally 1/4 mile right through the woods from my house. But hey, I am all about tilting windmills, so here goes . . . VEGAN BBQ! Yes, VEGAN BBQ! Seems like an odd concept, but think about it, if you grew up loving pulled pork BBQ, but have chosen to be vegan, you probably really miss it. SO I have made up a vegan version, and it is tangy, sweet, hot, has lots of texture, and is made with very basic things anyone has in their kitchen or can easily get at their markets. I focused on a smokey, slightly hot, sweet but vinegary sauce, but you could also make it with any flavors you wanted. The shredded part is easy, and the sauce is totally adjustable, even as you cook this.
So here it is before I forget what I did:
1 pint of fresh mushrooms
1 medium onion
4 cloves garlic
a few Tbl. olive oil
1 large potato, peeled
(check labels to make sure it is vegan, no animal products of any kind)
1/4 to 1/2 c Ketchup or tomato paste
1/8 c molasses
4 Tbl vinegar
1/2 tsp dried chipotle powder
5 or 6 slices of pickled jalapeno slices
2 tsp raw sugar
*these are all approximate, see the end section about balancing out your flavors. This recipe can come out fairly hot.
Cut the onions into very thin wedges, and separate all the crescents. Thinly slice the mushrooms, and then cut the slices into matchstick shaped pieces. This does not need to be exact, but you want everything to mimic the same shred shape. Peel and chop the garlic.
Heat the olive oil in a large skillet and add the onions, garlic and mushrooms. Saute until the onions start to caramelize and the mushrooms soften. Salt and pepper to taste. Now you are going to kind of build the sauce around the ingredients in the pan. Squirt in a couple of circles of ketchup, a small circle of molasses and about 4 Tbl of vinegar.
Stir, and let this simmer together for a couple minutes. Chop about 5 or 6 slices of pickled jalapenos and add those in. The mixture should be a bit soupy.
This is when you grate the potato and stir into the pan.