WHISKEY BBQ KETCHUP

WHISKEY BBQ KETCHUP

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

10-ingredient, 30 minute, 1 bowl homemade ketchup! So simple yet flavorful, with the bold flavor of BBQ and a hint of booziness from the whiskey. Perfect on fries, burgers and everything in between.

Author: Minimalist Baker

Recipe type: Sauce

Cuisine: American

Serves: 15

Ingredients

• 15 ounces tomato sauce (organic when possible)
• 1 5-ounce can tomato paste (organic when possible)
• 2-3 Tbsp whiskey (I used this Bourbon Whiskey from Trader Joe’s)
• 2-3 Tbsp apple cider vinegar
• 1/4 cup brown sugar
• 1/2 Tbsp worcestershire (ensure it’s vegan-friendly)
• 1 tsp liquid smoke (optional)
• 1/4 tsp each sea salt and ground black pepper
• 1 tsp onion powder
• 1 tsp garlic powder

Instructions

1. Add all ingredients to a small saucepan over medium heat and whisk to combine.
2. Cook until bubbly - about 5 minutes. Then reduce heat to low and continue cooking for 15 more minutes to allow the flavors to develop.
3. Taste and adjust seasonings as needed, adding more whiskey for a more boozy flavor, brown sugar for added sweetness, vinegar for more tang, and liquid smoke extra smokiness.
4. Transfer to a jar and let cool before putting lid on. Will keep in the fridge for at least 2-3 weeks (probably longer).
5. Perfect with our Crispy Baked Matchstick Garlic Fries!

Nutrition Information

Serving size: ~2 Tbsp Calories: 24 Fat: .1g Carbohydrates: 4.6g Sugar: 4 g Sodium: 196mg Fiber: .5gProtein: .5g

BEST EVER VEGAN BREAKFAST POTATOES

BEST EVER VEGAN BREAKFAST POTATOES

 

PRINT FRIENDLY VERSION

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Simple, 3-step vegan breakfast potatoes with the crispiest brown edges ever! Just 5 ingredients and less than 30 minutes required.

Author: Minimalist Baker

Recipe type: Breakfast

Cuisine: Vegan, Gluten Free

Serves: 4

Ingredients

• 1 pound red potatoes, scrubbed clean and dried
• 3-4 Tbsp vegan butter (or olive oil)
• 1 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper

Instructions

1. Heat a skillet to medium heat, or an electric skillet to 350 degrees F.
2. "Bake" your potatoes in the microwave for 4-6 minutes total (flipping once halfway through) until they have a little give when squeezed. Alternatively, bake them in a 400 degree F oven placed directly on the rack for roughly 20-35 minutes, depending on their size, until soft to the touch.
3. Cut cooked potatoes into bite-sized pieces (I usually quarter mine), and place vegan butter 1 Tbsp at a time onto the hot skillet. Only add enough to accommodate all of your potatoes.
4. TIP: Place potatoes, one by one, onto the skillet directly in the melted butter ensuring both exposed cut sides touch the butter. This will ensure all sides get crispy brown.
5. Once all potatoes are on the skillet, spray the top with canola or olive oil (optional) and season with half of the seasonings. Spraying them with oil helps the seasonings stick to the skin.
6. After about 4 minutes, use a fork or spatula to tip the potato over onto its other side to brown evenly.
7. After another 3-4 minutes, flip the potatoes on their backsides (skin side down) and season with remaining salt, pepper and garlic powder. Cook for another 2-4 minutes until crispy and golden brown on all sides.
8. Serve with hot sauce or Whiskey BBQ ketchup. These potatoes go great with our Vegan Omelet and Southwest Tofu Scramble.

Nutrition Information

Serving size: 1/4 of the recipe Calories: 169 Fat: 10g Saturated fat: 3g Carbohydrates: 18g Sugar: 1gSodium: 600mg Fiber: 2g Protein: 2g