Ingredients
2 Cups Water
1 Tsp. Vegan Worcestershire Sauce*
2 Tbsp. Soy Sauce**
3 Tsp. Liquid Smoke
2 Tsp. Smoked Paprika
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. White Pepper
2 Tsp. Nutritional Yeast
1 Tsp. Mustard Powder
3 Tsp. Salt
1 Pkg. of 67-69 oz Unseasoned Large Chunk Textured Pea Protein (from Easy Peasy Vegan Meat Alternative)
2 Tbsp. Oil
BBQ Sauce
Directions
In a pot, combine water, vegan Worcestershire sauce, soy sauce*, liquid smoke, smoked paprika, garlic powder, onion powder, white pepper, nutritional yeast, mustard powder, and 1 tsp. of salt. Stir until well mixed.
Add a package of Unseasoned Large Chunk Textured Pea Protein to the wet mix and stir until well coated.
Set pot to medium heat and cook the textured pea protein for 15 minutes. Stir occasionally to allow all sides of the textured pea protein to become hydrated.
Turn off the heat and allow the textured pea protein to settle for 30 minutes. Stir every 5 minutes.
Once pea protein has been fully hydrated, set a cast iron skillet to medium heat. Add 2 tablespoons of oil.
Remove textured pea protein from the pot (do not squeeze out liquid) and sprinkle the remaining salt on both sides of the protein.
Add BBQ sauce to textured pea protein.
Gently place pea protein in the cast iron skillet. Cook 1-2 minutes on each side or until sauce is caramelized and well browned.
Plate and serve.
Recipe Note
For gluten free and soy free alternatives:
*Use 1/2 teaspoon of tamari (if gluten free) or coconut aminos (if soy free or gluten free) and 1/2 teaspoon of apple cider vinegar in place of vegan Worcestershire sauce.
**Use tamari (if gluten free) or coconut aminos (if soy free or gluten free) in place of soy sauce
