Burt Ends Vegan Recipe Made Easy and Delicious

If you’re a fan of smoky, tender, and flavorful barbecue, but follow a vegan lifestyle, you might think that classic burnt ends are off the table. Well, think again!

This vegan burnt ends recipe is a game-changer, transforming hearty plant-based ingredients into a mouthwatering dish that captures all the smoky, sweet, and spicy notes of traditional burnt ends. Using firm tofu and mushrooms as the base, we create a rich, caramelized bite that’s perfect for game day, family dinners, or any occasion where you want to impress both vegans and meat-eaters alike.

In this detailed recipe, you’ll learn how to prepare, season, smoke, and caramelize these burnt ends to perfection. Whether you’re a seasoned vegan chef or just curious about plant-based barbecue, this recipe is approachable, packed with umami, and incredibly satisfying.

So fire up your smoker or oven, and get ready to enjoy one of the best vegan barbecue dishes around!

Why You’ll Love This Recipe

This vegan burnt ends recipe brings the best of BBQ culture into a compassionate and plant-based form. Here’s why it stands out:

• Authentic smoky flavor: Thanks to a clever combination of smoked paprika, liquid smoke, and a slow cooking process, these burnt ends deliver deep barbecue flavors.
• Perfect texture: The mix of tofu and king oyster mushrooms mimics the chewy, tender bite of traditional burnt ends, with a satisfying caramelized crust.
• Easy to customize: Adjust the spice level, sweetness, or smokiness based on your preferences for a truly personalized dish.
• Great for parties: These burnt ends are finger-food friendly and perfect for sharing, making them ideal for gatherings or casual snacking.
• Nutritious and filling: Packed with plant protein and fiber, this recipe offers a hearty meal without any animal products.

Ingredients

• 14 oz firm tofu (pressed and cut into 1-inch cubes)
• 8 oz king oyster mushrooms (cut into bite-sized pieces)
• 2 tbsp olive oil
• 1/4 cup BBQ sauce (store-bought or homemade)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tsp liquid smoke
• Optional: 1/4 tsp cayenne pepper (for heat)
• Fresh parsley (for garnish)

Equipment

• Mixing bowls
• Baking sheet or smoker rack
• Parchment paper or aluminum foil
• Oven or smoker
• Tongs or spatula
• Measuring spoons and cups
• Knife and cutting board
• Brush for applying BBQ sauce

Instructions

1. Press the tofu: Remove excess water by pressing the tofu for at least 20 minutes. This step is crucial to achieve a firm texture that can hold up during cooking.
2. Prepare the mushrooms: Clean and slice the king oyster mushrooms into chunks roughly the size of the tofu cubes. The dense texture of these mushrooms provides a meat-like chewiness.
3. Mix the dry seasoning: In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, salt, and optional cayenne pepper. This spice blend will infuse the tofu and mushrooms with smoky, savory notes.
4. Toss tofu and mushrooms: In a large bowl, drizzle olive oil over the tofu and mushrooms, then sprinkle the dry seasoning mix. Toss gently but thoroughly to coat evenly.
5. Preheat your smoker or oven: Set your smoker to 225°F (107°C). If using an oven, preheat to 250°F (121°C) to mimic slow smoking.
6. Arrange on baking sheet: Line a baking sheet with parchment paper or foil for easy cleanup. Spread the tofu and mushrooms in a single layer without overcrowding, ensuring even cooking.
7. Smoke or bake the tofu and mushrooms: Place the baking sheet in your smoker or oven. Cook for 1.5 to 2 hours, flipping halfway through to allow even caramelization.
8. Prepare the sauce: While the tofu and mushrooms cook, mix the BBQ sauce, brown sugar, and liquid smoke in a bowl. Adjust sweetness or smokiness to taste.
9. Coat and caramelize: After the initial cook, toss the tofu and mushrooms in the BBQ glaze. Return them to the smoker or oven and cook for another 30-40 minutes, allowing the sauce to thicken and caramelize into sticky, flavorful burnt ends.
10. Serve and garnish: Once caramelized, remove from heat and sprinkle with fresh parsley. Serve warm as a main dish or appetizer.

Tips & Variations

“For an added smoky flavor, try adding a handful of soaked wood chips to your smoker or use a smoking gun for an extra punch.”

• Use different mushrooms: Portobello or shiitake can substitute for king oyster mushrooms if unavailable.
• Make it spicy: Add more cayenne pepper or a dash of hot sauce to the BBQ glaze for a fiery kick.
• Sweetness level: Adjust brown sugar or use maple syrup for a different sweetness profile.
• Oven-only method: If you don’t have a smoker, use a tray of water in the oven to keep tofu moist and add a few drops of liquid smoke to the sauce.
• Serving size: Double the recipe for a crowd-pleasing party dish.

Nutrition Facts

Serving Suggestions

Vegan burnt ends are incredibly versatile and can be served in many ways. Here are some delicious ideas to try:

• Serve on a toasted vegan bun with coleslaw for a classic burnt ends sandwich.
• Pair with roasted vegetables or a fresh green salad for a hearty dinner.
• Use as a topping for baked potatoes or vegan mac and cheese to add smoky depth.
• Include alongside your favorite vegan sides like corn on the cob or grilled asparagus.

For more vegan comfort food ideas, check out our Harvest Hash Recipe or the flavorful Lion’S Mane Mushroom Crumble Recipes.

Conclusion

This vegan burnt ends recipe proves that you don’t have to sacrifice flavor or texture to embrace plant-based cooking. By combining firm tofu and hearty mushrooms with a smoky, sweet barbecue glaze, you get all the indulgence of traditional burnt ends without any animal products.

It’s a perfect dish for anyone looking to explore vegan BBQ or just add something new and exciting to their meal rotation. The slow-cooked caramelization and bold seasoning make it a guaranteed crowd-pleaser whether you’re cooking for vegans, vegetarians, or meat-eaters alike.

Don’t forget to experiment with the sauce and spice levels to make it your own, and pair it with your favorite sides. If you enjoyed this recipe, you might also like our Lemon Ricotta Pasta With Arugula Recipe for a fresh and creamy vegan pasta dish.

Happy cooking and happy eating!

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