A slightly sweet and smoky dish that feels traditional, this recipe is easy to
prepare and goes perfectly with nutty quinoa.
1 cup quinoa
2 cups of water
3 tablespoons Sucanat
2 teaspoons smoked paprika
⅓ cup low-sodium soy sauce
⅓ cup vegan Worcestershire sauce
3 garlic cloves, minced
½ cup low-sodium ketchup (no high-fructose corn syrup)
1 tablespoon dry mustard
1 tablespoon chili powder
1½ teaspoons liquid smoke
One 15-ounce can black beans, rinsed and drained
2 cups corn (fresh or frozen)
1. Rinse the quinoa, which can have a bitter taste
if not rinsed thoroughly. Add the quinoa and the water to a pot, bring to a boil
over medium-high heat, then reduce the heat to a simmer. Cover and cook until
all the liquid is absorbed.
2. In a saucepan over medium heat, combine the Sucanat, paprika, soy sauce,
Worcestershire sauce, garlic, ketchup, mustard, chili powder, and liquid smoke.
Cook, stirring continuously, for 10–15 minutes. This will reduce and slightly
thicken the sauce.
3. Add the beans and corn to the saucepan and allow to simmer for at least 15
4. Serve over the quinoa.