|2 servings||calories per servings 510||protein serving 19 g||carbs per serving 85 g||total fat per serving 12 g|
Inspired by the flavors of a classic Southern BBQ veg plate, this dish is a hearty combo of all the sweet, smoky flavors you crave while being completely plant-based and satisfying. Seasonal root veggies are tossed with barbecue sauce made in Atlanta, giving them an extra layer of savory flavor. In lieu of cured pork bacon, your baked beans get their smoky flavor from tempeh “bacon”, which is made from soybeans for an extra punch of protein. Hardy greens in potlikker are essential to the Southern spread, and cooking them down with pepper jelly spread gives them a sweet ‘n spicy twist on the ordinary.
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbohydrates||85 g|
|Dietary Fiber||22 g|
MISE EN PLACE
• Heat oven to 400° F.
• Quarter potatoes.
• Cut carrot into 3/4-inch pieces.
• Peel beets. Cut into 3/4-inch wedges.
• Peel and dice onion.
• Discard any tough greens stems. Cut or tear leaves into bite-size pieces.
• Dice tempeh.
On a baking sheet, toss potato, carrot and beets with 2 tablespoons (half of included amount) barbecue sauce and 1 teaspoon cooking oil. Roast in oven until tender, 25-30 minutes.
While vegetables roast, place a skillet over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add tempeh. Cook, stirring occasionally, until tempeh is browned and crisp, 4-5 minutes.
• Reduce heat to medium. Add half of onion. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
• Stir in beans with liquid, sorghum, mustard and 1/2 teaspoon black pepper.
• When mixture simmers, transfer to oven. Bake until sauce is thick and bubbling, 10-15 minutes.
• Place a sauté pan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add remaining onion and 1/4 teaspoon kosher salt. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
• Add greens and pepper jelly. Cook, stirring, until greens are wilted, 3-4 minutes.
• Divide roasted veggies, baked beans and greens between 2 plates.
• Serve with remaining barbecue sauce as desired. Enjoy!
An Atlanta native, Stella’s introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. Her work at Holeman & Finch and Farmburger connected her to Southern farmers, ranchers and cheesemakers, and she worked to incorporate their products into menus. She remains an advocate for local agriculture and is passionate about making their delicious products approachable for home cooks. When she is not in the kitchen she can be found managing Poncey Highland Community Garden, a nascent permaculture garden in Atlanta.Learn More...