This is probably the most flavored sandwich I have had in a very long time! I served it on toasted dairy free/gluten free bread.
Hawaiian BBQ Baked Bean Sandwich @ rachelsclevercreations
Serves 4 people
Serves 4 people
2 cans 15 oz black beans, rinsed and drained
1/4 cup crushed pineapple
1/4 your favorite BBQ sauce (I made my own)
1 tsp crushed fresh ginger
1 clove garlic, minced
2 tsp. Coconut amino
1 tablespoon cornstarch or arrowroot flour mixed in a bit of water until dissolved
1/4 cup crushed pineapple
1/4 your favorite BBQ sauce (I made my own)
1 tsp crushed fresh ginger
1 clove garlic, minced
2 tsp. Coconut amino
1 tablespoon cornstarch or arrowroot flour mixed in a bit of water until dissolved
Add everything into a pot on the stove. Stir to combine. Cook on low for 25 minutes or until nice and thick.
Coleslaw
1 bag preshredded coleslaw
1/4 cup small diced red onion
1/4 cup small diced red onion
Vegan Mayonaise @rachelsclevercreations
1/4 cup unsweet almond or cashew milk
2 tsp apple cider vinegar
1 tsp. dried mustard
1 tsp pure maple syrup
1/8 tsp salt
1/2 cup caola oil
1/4 cup unsweet almond or cashew milk
2 tsp apple cider vinegar
1 tsp. dried mustard
1 tsp pure maple syrup
1/8 tsp salt
1/2 cup caola oil
Combine milk and vinegar. Add mustard and salt. Using an immersion blender, drizzle with oil and blend until a nice creamy consistency occurs about 2 minutes.
Combine coleslaw, onion and mayonnaise. Let rest in refrigerator at least 1 hour before eating.
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