Mains | Vegan Recipes

Vegan BBQ Chicken, Garlic Mashed Potatoes, Collard Greens

It’s time for some vegan BBQ chicken, mashed potatoes, and collard greens. This bbq chicken recipe sticks to the traditional flavors, seasoning and texture as much as possible. And then end result is something to get excited about. If you are a vegan craving some BBQ chicken then you will be happy with this recipe. The garlic mashed potato are light and fluffy and full of flavor. The collard greens are authentically southern and amazing as well.


BBQ Sauce

1 cup ketchup
1/3 cup maple syrup or brown sugar
1/3 cup balsamic vinegar
1/4 cup apple cider vinegar
3 garlic cloves, minced
1 tsp. black pepper
Salt to taste

BBQ Chicken

1 tsp. garlic powder
1 tsp. chile powder
1 tsp. dried oregano
1 tsp. Salt
1/2 tsp. black pepper
1 package Beyond Chicken Strips, Lightly Seasoned
1 Tbs. vegetable oil


BBQ Sauce

Mix all the ingredients in a small saucepan. Bring to a boil and then reduce the heat and let it simmer for 20 minutes until thickened. Keep warm until needed.


Mix the herbs and spices in a bowl.
Rub the spice mix over the chicken strips.
Heat oil in a skillet over medium-high heat.
Cook the chicken strips until browned on both sides, about 3 minutes per side.
Reduce the heat to medium.
Pour some of the BBQ sauce into the pan and toss to coat the chicken strips in the sauce. Let the strips cook a few minutes until the BBQ sauce starts to caramelize.
Serve with extra BBQ sauce on the side for dipping

Vegan Garlic Mashed Potatoes

6 medium yukon gold potatoes (if large, cut in half)
1 1/2 tsp salt
1/2 tsp ground black pepper
5 cloves roasted garlic
4 Tbsp vegan butter, melted
1/4 cup fresh chives


Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium-high heat, add 1 tsp of salt, cover and cook for 25-30 minutes or until very tender.

While the potatoes are cooking, chop up your chives and measure your butter.

Drain your potatoes and transfer to a large mixing bowl.
Mash your potatoes until fluffy.
Note: Be careful if you use a hand mixer as you can overmix the potatoes and they can become gunky
Add in butter, garlic, salt, black pepper and stir to combine.
Top with chives, stir and serve as is or with vegan gravy

Vegan Collard Greens

1/2 small yellow onion, diced
3 cloves garlic, minced
2 cups vegetable broth
1 teaspoon applewood smoked salt (or any kind of smoked salt)
1/2 teaspoon red pepper flakes
2 lbs collard greens
black pepper
hot sauce if desired


Coat a large deep skillet or pot with vegetable oil.
Saute onions until almost tender over medium heat and then add in garlic.
Cook until onion and garlic are fragrant, about 2-3 minutes.
Add in vegetable broth.
Season broth with smoked salt and red pepper flakes.
Taste and adjust the seasonings if needed. How it taste now is how your finished greens will taste
Bring to a simmer and reduce heat.
Add in the greens
Simmer for 1 hr to 1 hr 30 mins. Do not boil.
Add more vegetable broth if needed. May need more or less time so be sure to check them after 30-45 minutes. When done, greens will be dark green, tender and will not have a raw taste.

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