Y’all! The Local Vegan has an amazing recipe! It has become one of our family favorites. I’m not gonna write out Bailey Rae’s recipe but instead tell you the changes I made for our family.
Back in Iowa we had safe store bought buns. I miss those buns.
On Toasted Homemade Bread
Here is the original recipe, which I follow almost to a T. I don’t make the green beans and I omit the poppyseeds in the slaw. I usually serve roasted carrots or OreIda french fries because SG loves them. And hey, it’s safe. What can I say?
I use Randall’s white northern beans, but feel free to use pinto beans as the original recipe does. I make my own BBQ sauce because I have to. Lately, all store bought BBQ sauce makes MY tongue tingle and as a food allergy mom I know that is not good.
Here is the homemade BBQ sauce recipe I make from Once a Month Meals. I omit the Worcestershire sauce and add 1/2 teaspoon of liquid aminos (just like soy sauce) instead.
I have not found safe store bought bread in SC so I make my own. We have used this homemade regular white bread (toast first in the toaster or else the bread gets soggy) and I’ve also served this on these amazing homemade dinner rolls. My fave is on the dinner rolls, but more often we use the homemade white bread because it’s a lot easier to make.
Homemade Dinner Rolls
Homemade Dairy & Egg Free Bread
Let’s talk about the beans! If I am making enough for one dinner I use a 24 oz jar (roughly 2 cans) of beans. Today for the first time ever, I used a 48 oz jar of beans and I ended up with double. I did not even have to make double BBQ sauce because I use 1.5 cups of homemade sauce per recipe. Woot woot! One 8×8 dish of BBQ beans is in the freezer right now. I cannot tell you how tickled pink I am about that. I love my freezer meals!
I hope y’all enjoy this recipe. We sure do.
Dairy, Egg & Beef Free Recipes
Here’s our menu plan for the second half of January.
1. Nana’s BBQ Pork Ribs, Baked Potatoes & Roasted Carrots
2. Crockpot BBQ Chicken on Homemade Rolls & Steamed Broccoli
3. BBQ Chicken Nachos (Use leftover chicken from day 2)
4. Simple Ingredient 6 Minute Soup & Bread & Vegan Butter
5. Sticky Chicken, Ranch Mashed Potatoes & Sautéed Zucchini
6. Veggie Pizza
7. Veggie Spaghetti (See photo below for recipe)
8. Flex Meal
9. Slowcooker Vegetarian Black Bean & Rice Soup with Lime & Cilantro
10. Picadillo Tater Tot Casserole
11. Easy Chicken Tacos (use 100 Days of Real Food homemade taco mix- click here for link)
12. Raspberry Glazed Pork Chops & Eat Your Veggies Casserole
13. Creamy Potato Soup without the Cream & Homemade Biscuits
14. Turkey Meatball Sliders on Homemade Rolls (see link for rolls on day 2), French Fries & Steamed
Here’s how Nana makes ribs:
Preheat oven to 300 degrees. Salt and pepper ribs. Wrap ribs completely in foil. Put ribs on a cookie sheet and add a little water to the sheet to keep ribs moist. Cook at 300 degrees for 2 hours. Raise temp to 350 degrees and cook for another hour. Take ribs out. Open foil. Add bbq sauce to ribs and broil for 5-10 minutes, until bbq sauce is warmed.)
I’m also still on the hunt for an easy but yummy turkey meatball recipe for Day 14. Please share in the comments below!
Sautee chopped carrots & zucchini in olive oil until tender. Add spaghetti sauce & serve over noodles.
Coconut Oil Biscuits
Crockpot BBQ Chicken on Homemade Rolls!
Homemade BBQ Chicken Pizza
I used to mourn the loss of $5 hot and ready pizzas. Not anymore! This bbq chicken pizza is SO good- it has made me forget about what’s their name’s pizza.
My inspiration came from Once A Month Meals. Their recipe uses real mozzarella, which we can’t use. Daiya mozzarella shreds sub perfectly. For the bbq sauce, we use Weber’s brand. It’s so yummy! And I use my pre-cooked and pre-portioned chicken I keep stocked in my freezer. Click here for the chicken recipe and to see how to freeze it.
I also make my own pizza dough. Click here for the dough recipe. I don’t follow their directions, though. I throw it all in my bread machine and use my “Dough” setting. It takes an hour and a half on my bread machine. I also only use HALF of the pizza dough recipe. It yields two pizzas for us, which is the perfect amount. This dough is DELISH.
BBQ Chicken Pizza:
(Adapted from this recipe at Once A Month Meals)
- 1/2 of this recipe for homemade pizza dough
- 1/3 to 1/2 cup of BBQ sauce per pizza
- 1/2 cup of BBQ sauce for coating the chicken per cup of chicken
- 2 cups of pre-cooked chicken, separated into one cup each
- 1 bag of Daiya mozzarella shreds
- Small handful of chopped onion
- 2-3 Tbs of chopped cilantro per pizza
- Make pizza dough. (Take a break for an hour and a half and then proceed to step 2.)
- Preheat oven to 425 degrees. Flour large surface. Separate pizza dough into 2 equal parts. Flour your rolling pin. Roll each 1/2 of dough into a round circle. Use a fork to prick the raw dough. Place onto a round pizza pan or pizza stone. (I use $3.99 pizza pans with holes in them. They work great.) Bake for 6 minutes. Repeat with the second pizza dough. (I always have a few pizza dough bubbles and prick them again with the fork.)
- Lower oven temp to 400 degrees. Spread 1/3 to 1/2 cup of bbq sauce on each pizza. Use less if you want a less saucy pizza and the 1/2 cup if you like more “sauce.”
- Sprinkle half of the bag of Daiya mozzarella shreds per pizza.
- Toss each cup of chicken with 1/2 cup of bbq sauce. (Or toss two cups of chicken with one cup of bbq sauce and split the chicken between the pizzas.) Spread the bbq chicken on top of the mozzarella “cheese.” Remember, 1 cup of chicken per pizza. 🙂
- Sprinkle the onions on top of the chicken. Top with the cilantro.
- Bake at 400 degrees for 16 minutes, or until the vegan cheese is melted and the pizza crust is browned.
We have this pizza probably twice a month. We absolutely love it! We think you will, too. 😉