Monday I shared a recipe for a loaded baked potato… today I’m sharing another one, but this time with BBQ!
BBQ potatoes are all the rage at BBQ restaurants in Houston (and maybe other spots too), the only problem is that they come loaded with meat. Given my love for baked potatoes and my love for bbq sauce, I knew I had to create something!
I’ve been seeing lots of vegan “pulled bbq” recipes made with carrots, jackfruit, or hearts of palm, so I decided to try my hand at it and make my own.
I had leftover no-cheese sauce from my tex-mex potatoes, and I added to this dish. Seriously, it is GOOD… even on it’s own, I have eaten it straight from the blender with a spoon.
I used KC Masterpiece sauce in creating this… I grew up using this sauce and I think it is the very best!
1/2 Onion, quartered and sliced thinly
1 Garlic Clove, minced
Olive Oil, for pan
4 Carrots, shredded
1/2 - 1 cup BBQ Sauce
1/4 - 1/2 cup No-Cheese Sauce
2 Russet Potatoes, baked
Sauté onions and garlic in skillet with olive oil until the onions start softening.
Add carrots and continue sautéing for about 5 more minutes.
Add bbq sauce and cover to cook for about 10 minutes. Stir it occasionally, you can add water to keep a good consistency. When finished remove from heat and set aside.
Cut open the potatoes and squish them open.
Divide the carrot mixture between the potatoes
Top with no-cheese sauce
I’m linking up today with Kimmy from Rock My Vegan Socks & Mary Ellen VNutrition for Healthy Vegan Fridays!