Vegan Piri Piri Red Beans

I first learned about piri piri sauce watching Masterchef Australia. It's a spicy, vinegary African sauce normally used on chicken.

This is a my vegan recipe variation on piri piri sauce using ingredients that speak to vegans and still preserve that hot, sweet and sour flavor profile. The addition of nutritional yeast gives it umami and adds essential vitamins without using meat.

There is no cooking in this recipe. No stove top. No oven. So it's perfect for hot weather when you don't want to stand over the heat. The acids and oil and time in the fridge do all the magic to marry the ingredients and give you a beautiful sauce.

2 tbls red wine vinegar
2 tbls olive oil
2 tbls nutritional yeast
1 tbl sriracha
1 tbl hot sauce
1 tbl spicy brown mustard
1 tsp ground cumin
1 tsp celery seed
1 tsp black pepper
2 1/2 tsps salt

1 jalapeno, minced
3 cloves garlic, thinly sliced
1/2 medium sweet onion, diced
1 serrano, minced
1 green bell pepper, diced
1 can red beans, rinsed

Combine all ingredients in a large bowl or container with a lid. Allow to chill in the fridge for a few hours.



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