A few weeks ago I wrote about my Independence Day dinner which featured barbecued chicken made with shredded Beyond Meat Chicken-Free Strips and a commercial barbecue sauce. Although it was pretty darn good, I wanted to make my own barbecue sauce that would use organic ingredients, be free of preservatives, and where I could control the amount of sugar. (Most commercial barbecue sauces are pretty liberal with the sugar – I’m looking at a label right now where three of the first six ingredients are sugar, molasses, and honey! Plus, I see that dextrose and corn syrup are a few lines down. No wonder there’s a whopping 11 grams of sugar in just two tablespoons of sauce!)
My sauce is oh so simple to make and honestly takes only 15 minutes. Once you’ve made your own barbecue sauce using my recipe, you’ll never be tempted to buy the bottled stuff again!
I also used a completely different meat analogue this time around. Since my son Nick isn’t partial to Beyond Meat, I went back to one of our family’s favorite chicken analogues – Quorn Meatless & Soy-Free Chik’n Tenders. The result was even better than the first time around. All you do is heat about a cup and a half to two cups of the homemade sauce in a large skillet, add the frozen Chik’n Tenders, and heat them for about 10 minutes over low heat, stirring occasionally. That’s it!
Instead of the purple cabbage slaw, I created a grated salad with kohlrabi and organic carrots. Served with fresh corn on the cob and roasted potato wedges, this was an easy summer dinner that brought rave reviews from my two carnivores.
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