When Jessica Murphy, founder of Dirty South Yoga Fest, asked me to create a recipe inspired by her upcoming Yoga festival, I knew it was BBQ time. What's more southern than barbecue? Of course, as a vegetarian, I had to put my spin on it with shredded veggies instead of meat. With southern staples such as peaches and vidalia onions combined with hearty mushrooms and muscovado barbecue sauce, these sandwiches do not disappoint. So come join me at Dirty South Yoga Fest on June 14 in Atlanta!
To sweeten the barbecue sauce, I used muscovado sugar. Muscovado sugar is less refined than white sugar, meaning it still has its minerals and its rich flavor. If you can't find muscovado sugar use coconut sugar instead.
Dirty South Veggie Barbecue
3/4 cup tomato paste
1/3 cup apple cider vinegar
1 tbsp whole grain mustard
1/4 cup muscovado sugar
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp cayenne
1/4 tsp chili powder
1/2 tsp black pepper
1 tsp coarse salt
(Makes more than enough sauce. Store extra sauce in an airtight container for up to 2 weeks)
2 tbsp coconut oil
1 small vidalia onion, thinly sliced
2 portobello mushrooms, julienned
2 small hard peaches, julienned
1/2 small red cabbage, julienned
Combine all sauce ingredients in a small saucepan over medium heat. When the sauce begins to boil, lower heat and let simmer for 15 minutes. In a frying pan, heat coconut oil over medium-low heat. Add the onions and cook for about 10 minutes, or until they begin to brown. Then add the rest of the ingredients to the pan and cook another 15 minutes or until soft. Stir in 1/4 cup of barbecue sauce and coat evenly. Serve on buns or enjoy as is.
Atlanta's inspiring yoga teachers are coming together on June 14th for Atlanta's first all local yoga festival. Tickets include 3 hour-long classes, 2 drink tickets for local beer (21+), and festivities including live bands, henna, body paint, flower crowns and more! A portion of the proceeds are going to a yoga based non-profit, Centering Youth.