BRAGGS NUTRITIONAL YEAST INGREDIENTS RECIPES

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KETO BARBECUE SAUCE RECIPE | ALLRECIPES



Keto Barbecue Sauce Recipe | Allrecipes image

Sugar-free, low-carb, tangy, spicy--this is a base barbecue sauce that you may make sweeter, if you like, or spicier, or both! Store in a Mason jar and refrigerate for up to 2 weeks.

Provided by Bibi

Categories     Side Dish    Sauces and Condiments    Sauces    BBQ Sauce Recipes

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 cups

Number Of Ingredients 14

2 (6 ounce) cans sugar-free tomato paste
⅓ cup apple cider vinegar
1 tablespoon gluten-free Worcestershire sauce
1 tablespoon fish sauce
1 tablespoon hickory-flavored liquid smoke
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
1 ½ cups water
¼ teaspoon cayenne pepper, or to taste

Steps:

  • Whisk together tomato paste, apple cider vinegar, Worcestershire sauce, fish sauce, liquid smoke, paprika, smoked paprika, mustard, garlic powder, onion powder, turmeric, cinnamon, and water in a 10-inch skillet over medium heat. Bring to a boil while stirring frequently, then reduce heat to a simmer.
  • Stir frequently and let simmer, uncovered, until desired thickness is achieved, about 20 minutes. Season with cayenne pepper. Remove from heat and allow to cool completely.

Nutrition Facts : Calories 28.6 calories, CarbohydrateContent 4.6 g, FatContent 1 g, FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 0.1 g, SodiumContent 99.2 mg, SugarContent 2.8 g

KALE & POTATO BAKE | THE WHOLE FOOD PLANT BASED COOKING SHOW



Kale & Potato Bake | The Whole Food Plant Based Cooking Show image

Winter is the best time of year to enjoy comforting casseroles so here is a delicious Plant Based Vegan Kale and Potato casserole to start out the new year. Being chocked full of tender potatoes and earthy kale, you will…

Provided by Jill Dalton

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4-6

Number Of Ingredients 2

1 1/2 pounds (700g) Yukon Gold potatoes, diced 4 cups (268g) finely chopped kale 1 large onion, diced 2 cloves garlic, minced1 cup (236 ml) vegetable broth1/2 teaspoon (2.5ml) cracked pepper
Sauce1 cup (198g) firm tofu1/2 cup (30g) nutritional yeast1 tablespoon (15ml) stone ground mustard2 tablespoons (30ml) white wine vinegar2 teaspoons (10ml) Braggs liquid aminos or low sodium soy sauce2 cups (473 ml) vegetable broth

Steps:

  • Preheat oven to 400°F (204°C).
  • Sauté onions and garlic until translucent.
  • Add the diced potatoes and vegetable broth, cover with a lid and cook for about 10 minutes, checking frequently to make sure it doesn't burn.
  • Add the kale to a large mixing bowl.
  • Pour the cooked potatoes, onion and garlic over the kale and set aside.
  • To make the sauce, add all of the ingredients to a blender and blend until smooth.
  • Pour the sauce over the kale and potatoes and stir.
  • Pour mixture into a 9inch by 9 inch casserole dish.
  • Bake for 45 minutes, checking at 30 minutes, pressing kale down into the sauce if needed. 
  • Store covered in the fridge for up to 5 days.

Nutrition Facts : Calories 200, FatContent 20 grams

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