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Grilled Asparagus with Wild Mushrooms and Fried Shallots. Baked Cast-Iron Cookie with Smoked Bourbon Whip. Peppermint Candy Ice Cream with Smoked Hot Fudge. Traeger Roasted Potatoes. Grilled Watermelon with Lime & Smoked Chili Salt. Grilled Stone Fruit with Berries & Cream. Tzatziki Sauce. Smoke & Sizzle Cauliflower Steaks with Fresh Herb Sauce.
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Add garlic; sauté for 30 seconds, or until fragrant. Add chopped mushrooms and a pinch of kosher salt; sauté until softened and liquid has evaporated, stirring only occasionally. Add remaining ingredients except cilantro; stir to combine. Bring to a boil, cover, and simmer for at least 20 minutes and up to 1 hour.
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In a small bowl, add the olive oil and agave and stir well to combine. Using a silicon food brush, brush the top of the tofu with the olive oil and agave mixture. This will help your seasoning stick. Add Montreal Steak Spice evenly on top of the tofu. Place the tofu in an upper rack, and smoke tofu for 6 to 8 hours.
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Remove the brisket from the oven and allow it to cool in the casserole dish. Meanwhile, make your dry rub. In a small jar, add kosher salt, black pepper, paprika, garlic, and cumin, and shake to combine. Heat up your grill to about 400 degrees F, and loosen up the brisket from the bottom of the dish, if necessary.
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Adjust oven rack to center position and preheat oven to 350°F (180°C). Line a rimmed baking sheet with aluminum foil or parchment paper. Add 2 tablespoons oil and brush with a pastry brush to coat evenly. Lay sliced mushrooms on sheet in a single layer (you may have to work in batches or on 2 trays).
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In a medium baker, roasting pan or 3 quart (2.8 Liter) Dutch oven, add the onion, carrots, garlic, chili flakes, cumin, paprika, salt and coconut or olive oil. Stir. Roast for 20-25 minutes or until the carrots are tender, stirring after 5 minutes to evenly distribute the oil.
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Cook for 3-4 hours or under fork tender through the stalk of the cauliflower. Replacing wood chips as directed on package. While cooking, pick 1 BBQ sauce from the above list and cook according to the directions. Once cauliflower is done, brush vegan bbq sauce over it. Cut pieces and serve.
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Directions: Use a vertical water smoker for this recipe and preheat it to 250° Fahrenheit (124° Celsius). Pour 50% water and another 50% apple juice into the water pan for flavoring in the steam when you smoke the cabbage. Add the charcoal briquettes and the chopped wood in the wood chip tray.
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Prepare smoker to 250 degrees Fahrenheit. We like fruit wood for this (like cherry). Place the tofu directly on the smoker, or on a thin wired rack, for about two hours (up to three) or until you get a firm exterior with dark color. Next, dip the tofu cubes into the BBQ sauce and toss.
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The final step in mastering vegetarian smoker recipes is presenting and serving these dishes in a way that elevates the entire BBQ experience. Pairing Smoked Dishes with Complementary Sides. Pairing smoked vegetarian dishes with the right sides can enhance the overall flavor profile. Fresh salads, grilled fruits, or rustic breads can complement.
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Prepare Jackfruit: Remove the fruit from the cans and discard the juice. Pull the pieces apart into strips and place in a 13 x 9 pan. Season: Toss the pulled fruit with the pork rub. Heat Grill: Heat your grill or smoker to 250F degrees with apple wood and setup an indirect heat zone.
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Exploring simple ways to build a delicious smoky flavor into meatless dishes, and a collection of 75+ smoked vegetarian and vegan recipes! Featuring recipes using smoked cheese, smoked paprika, liquid smoke, chipotles and other smoky meatless ingredients. These are the perfect recipes for vegetarians and vegans who loves strong umami tastes.
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Rub the cauliflower head with the marinade using a pastry brush or your hands. Place the cauliflower on the grate, far away from the heat source, close the barbecue/smoker lid, and smoke the cauliflower for 60-90 minutes or until fork-tender. Don't open the lid often to keep the temperature around 120°C (250°F).
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Bring to a boil for 5-6 minutes until potatoes are halfway cooked. Drain and place into a bowl. Toss & Season: Toss the potatoes with sunflower oil, garlic powder, Dijon mustard, chili flakes, and Montreal Steak Spice. And place in a smoker-safe container (we use aluminum lasagna trays).
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Instructions. Set the electric smoker to 250 degrees Fahrenheit. Peel hardboiled eggs, and slice them in half lengthwise. Place the eggs yolk-side-up in a foil packet or a aluminum tray. If using a sauce, dip the egg halves completely in the sauce.
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1/2 teaspoon of cayenne pepper. 1/2 teaspoon dried oregano. 1/2 teaspoon of ground cinnamon. Simply place all the ingredients in a small bowl and mix to combine. It will only take around an hour to cook butternut squash in the smoker, cooking low and slow at 225F or 107C.