Want a tasty way to mix summer with fall? Combining the fun of bbq with the maple flavor of fall is a great way to do it! This spicy, maple bbq sauce is super versatile too! You can use it as a marinade for tofu, tempeh or your favorite veggie meat substitute, pour it on delicious veggie burgers, make a southwest salad or dip some of this piping hot pumpkin cornbread in it! The possibilities are endless so cook up a big batch and start creating!
- 4 tablespoons vegetable oil
- 2 onions, minced
- 8 garlic cloves, minced
- 8 canned chipotle peppers, packed in adobo, seeded and minced
- 1 cup ketchup
- 1 cup maple syrup
- 4 cups vegan chicken broth (from box or make from vegan chicken bullion)
- 1/2 teaspoon ground allspice
- 4 tablespoons fresh lemon juice
- Salt and pepper, to taste
Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and sauté until golden brown. Add the garlic and cook just until fragrant. Stir in peppers, ketchup, maple syrup, broth and allspice and bring to a simmer. Season to taste with salt and pepper and continue to simmer until thick and shiny. Stir in lemon juice and remove from heat.
Autumn Cornbread Dippers
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons light brown sugar, packed
- 1 large egg replacer
- 3/4 cup soy milk
- 1 cup canned or fresh pumpkin puree
- 2 tablespoons melted vegan butter
Heat oven to 375° and grease and flour a loaf pan or 12 muffin cups.
Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl.
In another bowl, whisk together the brown sugar, egg replacer, milk, pumpkin, and butter. Combine the dry and wet mixtures and then stir until well incorporated. Fill mini muffin pan cups about 3/4 full and place pan in the oven. Bake for about 18 minutes or until a toothpick can be inserted into the middle of the muffin and comes out clean/dry. Let cool on a cooling rack.
Don’t forget that you can also utilize your bread maker to prepare the corn bread.