I love, love, love barbecue flavour. And with plantbased food, you really do not have to resign this flavour. I learned that quite quickly. In Spain we use a lot the smoked paprika spice, it is really typical here. And then there is liquid smoke. Liquid, what? you may say. Relax, I did the same, so every time I read a recipe with liquid smoke in it I just skipped it. But nowadays with Amazon you can get everything delivered to your doorstep quite comfortably. So the Liquid smoke is one of the few ingredients I buy online. And if you don’t like to buy online, then you can also just skip the liquid smoke and add a bit more of the smoked paprika, it will turn out just as fine as with the liquid smoke.
An amazing combo
Smoked paprika, garlic powder, miso paste, soy sauce & maple syrup is a divine, magic combo. Add a few drops of liquid smoke if you like and everything what gets marinated or caramelized with this sauce is super barbecueyyy…. can I say that?
By far the most yummy thing you can dunk into this sauce are mushrooms. I prefer brown button mushrooms, shiitake or oyster mushrooms. In order to give the whole thing a slightly acidic touch I added sundried tomatoes, oh yes, they work like gold in this marinade.
Add to whatever you like
I use these smokey mushrooms with my tempeh veggie burger or also with some boiled pasta and I add the vegan nacho cheese sauce. The nacho cheese sauce with these smokey mushrooms is an amazing, creamy, smooth and super yummy combo you can add to whatever carbs or veggies you like.
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