Portobello mushroom caps marinated in a mixture of balsamic vinegar, soy sauce, garlic, and liquid smoke, then grilled until tender and juicy. Served on burger buns with lettuce, tomato, and a dollop of vegan mayo—a hearty and smoky alternative to traditional burgers.
Lentils and sweet potatoes simmered in a smoky tomato broth with onions, garlic, and spices like cumin and smoked paprika. This hearty stew is both comforting and nutritious, perfect for cooler days.
Creamy macaroni and cheese made with smoked Gouda cheese, sharp cheddar, and a hint of smoked paprika. Baked until bubbly and golden—a smoky twist on a beloved comfort food.
Veggie burgers made with mashed chickpeas, cooked quinoa, smoked paprika, and spices, grilled until crispy and served on whole grain buns with lettuce, tomato, and avocado. A smoky and satisfying alternative to meat burgers.
Jackfruit simmered in a smoky BBQ sauce until tender, then shredded and served on sandwich buns with coleslaw. This vegan sandwich offers a meaty texture and bold smoky flavors that BBQ enthusiasts will love.
A hearty soup made with black beans, tomatoes, onions, garlic, and smoked paprika. Served with a dollop of sour cream or Greek yogurt and fresh cilantro—a comforting and flavorful soup for any occasion.
Assorted vegetables (like bell peppers, zucchini, and eggplant) marinated in a smoky herb vinaigrette, grilled until tender and caramelized. Served as a vibrant and smoky side dish or appetizer at BBQ gatherings.
A Spanish-inspired dish made with smoky grilled vegetables, saffron-infused rice, tomatoes, peas, and artichoke hearts. Cooked in a flavorful broth until the rice is tender and topped with fresh parsley—a smoky and satisfying vegetarian twist on paella.