A delightful vegan BBQ recipe with TVP and cashews, perfect for a quick and satisfying meal.
Heat the olive oil in a saucepan over medium heat.
Ensure the oil is hot before adding the vegetables to prevent sticking.
Add the diced bell pepper, chopped onion, and minced garlic to the saucepan and sauté until softened.
Stir frequently to avoid burning the garlic.
Stir in the TVP and add enough water to cover it. Cook until the TVP absorbs the water and softens.
Add water gradually to achieve the desired consistency.
Mix in the barbecue sauce, mustard, hot sauce, and black pepper. Adjust seasoning to taste.
Taste and adjust the seasoning as needed for a balanced flavor.
Fold in the roasted cashews and cook for an additional 2 minutes.
Adding the cashews at the end preserves their crunch.
Serve the mixture on buns and enjoy.
Toast the buns for added texture and flavor.
