Hot and Sweet Vegan Asian Barbecue
1/2 pint button mushrooms, sliced
1 poblano pepper, sliced
1 jalapeno, sliced
1 serrano, sliced
1 habernero, deseeded, minced
3 cloves garlic, sliced
1/2 cup sliced, roasted leeks
1 can pinto beans, lightly rinsed
1/4 cup red wine vinegar
1/2 cup water
1 tbl black coffee
1 tbl low sodium soy sauce
2 tbls sriracha
1 tbl canola oil
2 tsps real maple syrup
10-12 leaves basil, sliced
1/2 tsp fresh ground black pepper
Silce leeks in half lengthwise. Clean out any grit. Roast under the broiler on high for 3-5 minutes to get a nice char on them and to tenderize. Slice into half rings when cooled.
Add shrooms, all peppers, garlic, leeks, oil and vinegar to a large pot. Simmer for 5 minutes. Add coffee, soy sauce, sriracha, maple syrup, water, basil, chipotles, beans and black pepper. Simmer for 10-15 minutes until liquid is reduced by 1/3.
Allow to rest for 5 minutes off the heat to let the liquid thicken a little more.