[No wonder the mysterious food thief in my home ate twelve of them, leaving me the shock and surprise of opening the jar to discover only five of the original eighteen (according to the label) remaining. I had eaten one. But enough about that…]Now, I don’t care what y’all say. There is no vegan substitute for BBQ. I might not eat it now, but I know my meat. And I know that it is simply not possible to use beans, grain, or vegetables to perfectly recreate the taste, texture, and smell of the Carolina-style pulled pork that still stirs up carnivorous cravings within me.
And when I pulled out the mushrooms and onions, well, southerners countrywide kind of cringed a little at the thought of me adding vegetables that weren’t shredded into slaw to my “BBQ.”But, you know, there’s a lot that can be saved with a good sauce.And I’d be lying if I said that 90% of the reason I love BBQ is it is a means to eat BBQ sauce.
[The remaining 10% is divided equally between my love for pulled pork and my loyalty to the Southland where I
was wasn’t really raised.]While it was certainly no pig, and certainly nowhere near authentic, it was still pretty darn tasty. [Despite my negligence at cracking open a can of Busch’s Vegetarian Baked Beans to add to the feast.]And for those of you who are thinking, “The only thing green I usually see on my BBQ plate is the slightly green tint of some cabbage slaw,” well, we’ll talk about this tomorrow:
What does ‘BBQ’ mean to you?
Have you ever successfully made a veg or vegan interpretation?