Mark’s and my favourite kind of food to eat is somewhat sloppy stuff on top of starch, and dang if I’m not willing to provide at least that. Curries, pasta, veg ragout/beans on toast, Moroccan-style tagines with couscous and the like eaten out of a big bowl while we catch up on our stories is how the dinner bell rings most nights. Sweatpants, hair up, dog whining for a few scraps, and any number of variations on the rhetorical “This is good, right?” It makes me happier than a beautifully set table ever could.
I unabashedly love baked beans. From scratch, canned, doesn’t matter. When Kristy from Keepin’ It Kind sent me her new cookbook But I Could Never Go Vegan!, my eyes went right to her maple-baked beans + cornbread dish. Deep comfort in a tidy package. But I didn’t have beans and I had used up all of my cornmeal trying to develop a recipe for my own book, so I had to get creative. Having seen a baked beans approach to lentils from another cooking site that I love, and knowing that millet ground for porridge is very corn/polenta-like, I sort of stumbled into a solution. I like Kristy’s book because, in a very fun way, it’s structured around the idea of “no excuses.” She makes brilliant nut-based versions of cheeses to satiate dairy cravings and thoughtful hearty mains to nip the “rabbit food” criticism in the bud.
This dish, with flavours inspired by her recipe, was so cozy and light at the same time. Once the lentils are cooked, it comes together pretty fast too. I’ve been making homemade barbecue sauce since I learned how to cook and I always find it a satisfying process. The recipe I’ve offered here is my go-to quick and dirty version that’s perfect for this little bowl, but it’s also nice for grilled portobellos, crispy tempeh slices, roasted sweet potato wedges etc.
Vegan BBQ Lentils with Millet Polenta
Ingredients
Quick BBQ Sauce
- 1 teaspoon olive oil
- 1 small shallot, peeled and grated on a box grater
- 1 clove garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon mustard powder
- 1 teaspoon chili powder
- 1 ½ cups jarred tomato sauce
- ¼ cup maple syrup
- 2 tablespoon apple cider vinegar
- 1 tablespoon Tamari
- sea salt and ground black pepper, to taste
Everything else
- 1 ¼ cups cooked french or black lentils
- 2 teaspoons olive oil
- 1 small cooking onion, small dice
- sea salt and ground black pepper, to taste
- 3 cups vegetable stock
- 1 cup raw millet, ground into flour/meal
- handful of flat leaf parsley, chopped
- 2-3 sticks of celery, small diced with inner leaves if possible
Notes
- inspired by Kristy Turner’s maple-baked beans in But I Could Never Go Vegan!
- I cook lentils like pasta. Tons of water in the pot and I just keep checking for doneness.
- With the liquid components of this barbecue sauce, I like to blend them up for total smoothness prior to adding them to the pot, but this is an optional step. A good thing to note as well: I’ve made this sauce with less than half of the specified maple syrup amount, and loved it just the same. If you’re less excited about the play of sweet flavours in a sauce, you can use less.
Instructions
- Make the barbecue sauce. Heat the olive oil in a medium saucepan over medium heat. Add the grated shallot and minced garlic to the pan and sauté, stirring frequently, until soft. About 3 minutes. Add the smoked paprika, mustard powder, and chili powder to the pot and stir for 20 seconds or so. Add the tomato sauce, maple syrup, apple cider vinegar, and tamari to the pot and stir. Bring the barbecue sauce to a boil and simmer until sauce is slightly thickened, about 10 minutes. Reserve 1 cup of sauce for this dish and store the rest covered in your refrigerator.
- Combine the cooked lentils and 1 cup of barbecue sauce in a small saucepan and keep very warm. Add a fat pinch of salt and pepper if you like.
- Make the polenta. In a medium saucepan/small soup pot, heat the 2 teaspoons of olive oil over medium heat. Add the diced onion and sauté, stirring frequently, until translucent and soft. About 5-7 minutes. Add the vegetable stock to the pot along with a heavy pinch of salt. Bring the stock to a boil and then slowly sprinkle in the ground millet flour while whisking. Keep whisking the ground millet and stock until you have a thick, cooked polenta-like mixture. Remove it from the heat and divide the polenta among two large-ish bowls. Top the polenta with the warm vegan BBQ lentils. In a small bowl, quickly toss the parsley leaves and celery together with some olive oil, salt and pepper. Divide the little salad amongst the two plates and serve.
Love that you used lentils here, I’m not a big baked beans person. Growing up in Brazil beans were always savoury so I just can’t get used to the idea of eating sweet beans with food. Strangely ok with azuki beans in desserts though (prob the half-Chinese side).
I want bake more bread. And especially try to tackle some more things from the Tartine Bakery cookbook.
Lovely post, and that dish looks divine. My goal for spring is to say “yes” more, and invite change. I tend to get stuck in my habits and resist anything unfamiliar, but when I do, I’m often pleasantly surprised. I think having more of an open mind could be liberating.
I LOVE your honesty about the heavy lifting in relationships. And your meals satisfy both the tastebuds and the soul. When can we buy YOUR book!! One thing I relate to is not letting my own stress be projected onto the people I love the most. If my boyfriend wants to come home from a long day at work and play Mario Kart, then by all means he should ;) Your blog is so inspiring. XO
My habit that I need to work on is minimizing my life- too many clothes, too many nick knacks, too many responsibilities. I need to let go.
Beautiful writing and such truth for me as well. I’d love to start creating healthy rituals and creative endeavors this spring/summer. Thanks for the giveaway!
The comment you make about “hobos” “always eating beans” is fairly offensive to homeless and poor communities. Just FYI.
Hi Ashley,
This is, albeit a very ambiguous expression of, a reference to a TV show I like. I really did intend for the mention to be more on the end of humour–in light of the Yahoo Answers page (of all places) actually referencing this instance. This is beside the point though and proves that the reference might have been a little too niche/inside. I honestly meant no harm by it and agree that it could easily be taken in bad taste/an offensive context. If you’ve read my blog before, you’ll know that discussions of accessibility, in particular that relating to food, are something I’m always up for engaging. I’ve done some work in this field and agree that these issues are not improved upon by becoming the subject of jest, in any degree. I’ve removed the comment and hope this doesn’t deter you from returning to this space.
My apologies and thanks,
Laura
I think I need to work on being more giving this spring – giving towards my partner!
I love your thoughts on maintaining gratitude and grace in a long term relationship… my husband and I have been together for six years, since we were 18, and have both changed a lot over those years! It takes a lot of constant attention and growth to re-learn each other, but it is so, so worth it. :)
One habit I’d like to work on this spring and year is hospitality. I am naturally very shy and like to be at home with my little family, book or whisk in hand, but I would like to open up our home more and be more giving with my time.
I absolutely loooove polenta! I am dying to try your recipe out! Delish!
This looks oh so satisfying! I am working on the delicate balancing act of managing simultaneous feelings of being pissed and understanding. Great words today!
Those lentils look amazing. I can relate to the struggle to find that balance between what you want/need and what your man wants/needs… but when it comes down to it you wouldn’t want to be working towards finding it with anyone else.
My fiancé and I are relocating for him to get his PhD starting this August. Our lease is up in May and we still don’t know exactly where we are headed, still waiting on a few more schools. I was freaking out about having to pick up our lives and head somewhere new, but I’ve resolved to try to keep my stress level in check, embrace the change, and look at this as the amazing opportunity that it is… We get to start fresh and travel this summer, plus there is no one I’d rather start over with.
Love that you just whipped up this recipe from what you had in stock in the kitchen. So creative and practical at the same time!
I gotta kick my night owl habit! Getting enough sleep is so important :)
I am working on being more mindful with my kids. It’s so easy to get caught up in making meals and doing dishes and forgetting to really get into that bucket of lego or painting all over the table or whatever insanity making mess they love to make.
Letting the mess sit a while longer isn’t going to kill me. As much as it drives me crazy!
And a little more yoga for me!
I want to work on being more mindful when I eat. I don’t want to eat just because it is a mealtime, I am bored, sad etc. I want to eat when I am hungry and work on stopping when I am full!
Dude, I hear you about being in a long term relationship. It’s easy not to appreciate each other and take each other for granted, but hey — from your post, it seems like you’re well aware of that and that’s a lot more than most people can say. Self awareness is key. This is something I constantly struggle with in my relationship too.
On a lighter note, this recipe? Gorgeous.
Thank you for your honest and thoughtful words. This is so relevant for me right now. Our relationship will be 10 years this December and I often feel like I need to be bringing my better self to the table. It is hard work and it’s the type of hard work that is often over-looked and forgotten but our relationship is valuable beyond measure. Thanks for posting this as it reminds me that we are all working on bettering ourselves and our relationships.
I love baked beans too, but have never attempted them on my own. Making them with lentils is such a good idea! I’ll have to try your lentil cooking method – do you soak them first? I tried cooking black lentils the other day after soaking them, and they quickly turned to a gross mush.
Actually, this whole meal is really exciting. Ever since I read your millet porridge post, where you mentioned that ground millet has a polenta vibe, I have been meaning to try it that way. So happy to see this whole bowl with such good flavours!
Also – it’s funny how even our own personal experiences in relationship can have such a universal vibe — so much of what you’ve shared hits a chord with me too. My intention for Spring is to focus wholeheartedly on self-care in a way that helps me get to my best, which I know will help me be my best in my marriage too.
I love everything about this, Laura. Have a wonderful week!
Hi Christine, I never soak lentils–not even the french or black ones. I usually give them a little rinse and pick through to make sure there’s no “extras” in the mix, but that’s the extent of it. Hope you have a better experience with them next time! :)
-L
Hi Christine!
I read your comment and thought I could help as I do soak the lentils before cooking them. I soak them from 4 hours up to 12, rinse them and cook them with plenty of water for something like 10 minutes. They cook reaaally fast after soaking! If you cook them for longer they turn mushy, so that’s what I guess happened to you.
xx
Oh YES. This is right up my alley. Millet is my favorite grain … love doing it creamy style. And these lentils look bomb. Thanks for the inspiration.
Laura – this post really hit home with me. The rabbit-hole of deep, dark, comfortable love can be so challenging at times yet so rewarding. There is no reason not to appreciate everything about it – albeit that can be difficult at times. I love a mindfulness based approach to life – recognizing how you feel and why you feel it, knowing it is ok to feel that way, but understanding that it’s less about what you are feeling and more about what you choose to do with those feelings. This year I’ve been working more on appreciation. For every negative perception of mine, I try to think of 2 positives. That way I’m always in a positive balance. I fill out a daily schedule and on each day there is a space to write out my daily gratitude. This is so grounding for me. Thank you for this post :)
It’s been over 6 months since I started practicing ashtanga yoga daily, which means getting up a little after 5, trying to go to bed not later than 10 and eating very very mindfully to have a good morning practice. During this time I learned what it actually means “to listen to your body” and it binds everything: eating, sleeping, being in discomfort (physical and emotional), being completely balanced or knowing what is not balanced. Surprisingly, mat opens a lot of doors. As I truly enjoyed the changes that happened to me, for the nearest future I’d like to focus more on emotional part and getting better in letting go things, being less judgemental and more accepting, finding the healthy balance between my practice and my family and things like that. Spring comes with new sensations all over so I’m excited to see how it will affect me and my newly developed perceptions.
I’d like to work on being easier on myself!
First of all – THESE PHOTOS! So gorgeous. As usual. I swear I could look through your pictures for hours.
This spring I’m working on being kinder, especially to myself.
What you wrote about relationships is so relatable. There are times when I “forget” that relationships require lots of hard work, no matter how comfortable you get. Something I’m working on and want to continue working on is being present- recognizing that something that isn’t life or death isn’t a big deal and stopping to savour all the beautiful moments in my life. I, too, am a fan of baked beans! I prefer my beans less sweet- more like British style canned baked beans (lol). This sounds so delicious and I can’t wait to make it.
Your honest and thoughtful writing is a fresh of breath air always.
I want to work on so many things. I want to settle into a groove of blogging/documenting/sharing without compromising the moments. It’s hard sometimes, thinking with sharing (and not just living) in mind. That. I’d also like to grow more comfortable doing my own thing. I self-censor and self-edit constantly. I don’t want to come across as rude or antagonistic or overly snarky, but sometimes I just want to share my thoughts and the constant habit of checking and silencing starts to weigh heavily on me. So all that.
I really like what you did with the millet here! I made a simple, soaked millet porridge the other day and its grainy, cornyricey taste blew me away. Polenta (or any hot grain in a bowl, smothered in savories) is such a comfort to me. I’d like to experiment with other non-corns grains, too… Whole teff grains are next on my list!
<3
One thing that I would like to work on this spring; finishing my “To do, list” painting, cleaning out and reorganizing the kids toys and fixing up our deck.
As a single person, it’s always good to be reminded that relationships are tough! I totally agree that it’s important to always try to be your best self, which can be especially challenging when you feel super comfortable around someone. I kinda failed at that when I was home with my family a couple of weeks ago. This recipe sounds killer, which you could send a bowl my way for lunch!
Laura!! These photos!! They’re totally stunning. And your writing is lovely, as always.
This spring I’m going to work on eating more veggies… I tend to avoid them, but they’re an important part of a balanced diet. So, yes. I’ma eat my veggies everyday for the next few months. :)
I love your honest, true words in this post. As a young married person too I understand this balance and the effort it takes. Way to go embracing it and stepping up to the relationship-for-life challenge. It’s a beautiful, wonderful, humbling piece of work. Plus, your take on this recipe is just fantastic. I’ve been looking for a good simple BBQ sauce and cannot wait to give yours a try! Hope you have a great rest of your week/weekend Laura! <3
Hi Laura,
I see you already have many sweet comments to your story. All I can tell is that everyone who is in a long relationship has been in your position. It’s normal. I see it in my own life. Balancing your own needs, his needs, your common needs. It is not easy at all. The cliche is true. A good relationship is hard work. And we don’t always feel like working hard. Those evenings with comfort food help getting through the day. And the same goes for other rituals. Cherish it. :) Love, Ingrid
The recipe sounds delicious – I may give it a try this weekend. My change for this spring? I plan to slow down and savor the moments with my children (teenagers) every single day as every single day disappears in a flash.
This looks so delicious! And stunning photos as always! One thing I would like to do more of this spring is read. It sounds so simple but it’s something that I love to do and yet I always find myself giving other things higher priority. Beautiful post as always!
In spring, a time of renewal, I would like to ensure 95% of things I saw to my family I know make them feel good or have a positive intention. Somedays, if I am honest with myself, I think my stats can be closer to 50%…I am not choosing 100% due to PMS.
Your post is thought-provoking… maybe I could work on being a little less selfish when my SO wants to play a mindless iPhone game after a long day at work. I’d love to try the recipes in this book!
Thanks for the sauce recc. Laura. You wooed me so quickly with the recipe that my first thoughts were only of food! But I also wanted to say that, yes, your post was amazing, and wonderfully honest. (I read so much of myself in there!) There is no such thing as a perfect relationship. But nurturing and building something together, and being brave enough to love, and let someone love you back, that is worth the journey. Blessings to you and yours. And ANAGHA BHARADWAJ, check this out http://www.coyo.co.uk/ the best vegan ‘yoghurt’ in the UNIVERSE! Not sure if they have it in the US. Mango is the business :) xxx
Wow, I can’t wait to try this!! My one habit I’ve really be trying to attempt to get back into is waking up with the dogs/cat (i.e. super early at 5:30). There’s so much peace and quiet at that time and when I stick to it my other healthy habits – like eating healthy and practicing yoga – fall easily into place.
I love this recipe! Can’t wait to try it. I also love Kristi and would love her book! I helped her review it, so I definitely need to get my hands on a copy! :) This spring I’ve started my exercise regiment again and I want to stick to it!
Oh awesome! Love the looksof this recipe. Totally going to try this at ! Our guests will love it! ( I work at an Ashram/Yoga study centre)
One thing I want to work on? Well right now I am upping my fitness levels. Walking to work, getting up early to stretch. That sorta thing. With springin the air (at least here in BC :) my body is gearing up for more movement!!
I think one of the hardest things in life is finding the right balance in a relationship and making it work. We went from not even being together, to engaged/married, to now in the midst of chaos with a child on the way in a relatively short time. Some days I’m reminded just how hard we have to work to keep our relationship in that balance. Lovely post, Laura.
Also, love the use of the millet polenta with Kristy’s lentils- what a perfect combination!
I want a truer relationship with food.
I’m a vegan at heart, but not in body, and while there are plenty of real reasons for it, they feel more and more like excuses lately. This spring, I want to stop eating all animal products except yogurt (I’m in India for a couple months, and I’m not able to find much in the way of probiotics other than yogurt). As soon as I return home to the U.S., I’ll give up yogurt as well!
I always feel inspired after reading your posts. Thank you. This spring I am working especially hard on my “fear factor” and embracing the “what’s the worst that can happen” mantra. I’m giving gardening a proper try this year, so perfection is out of the question!.
I also love bowls – and have recently been wanting to experiment with polenta so maybe I will make this and try my hand at polenta. One of my goals as we crawl out of the winter slumber is to make better use of my time. I am a dawdler. I have too many days off where the only accountable thing I’ve done is try making a new or favorite recipe. Cooking is always a favorite way to spend my time but what about the countless hours leading up to dinner? Where do they go?! I need to focus more and use my time more wisely.
Happy Spring, Laura!
you words as much as your photos always make my heart swell. You capture the beauty (and crazy) that is life just as well as the light that flows through your lens. xo
What a creative take on polenta – I love the idea! The spring I really want to cut down on desserts… having a treat now and again is great, but I feel like winter has made me a complete cookie monster!
What I want to work on this spring is kindness.living from, responding with kindness. Kindness, open hand, listen, from the heart, honest. A choice, kindness.
Beautifully written thoughts on your relationship. I can really relate. This spring, I’d like to work on being more go-with-the-flow. I can be rather uptight and rigid with sudden changes of plans.
I would like to work on being more mindful when I eat. And not only when I eat, but more mindful of my hunger cues and not eating “just because”–only when I am hungry.
this looks scrumptious!! I really need to try it :)
One habit I would like to work on for spring = I have a bad habit of not eating enough for my activity level. I need to work on getting adequate nourishment.
Hi, this looks fabulous. Can I check please, when you say tomato sauce, do you mean ketchup? Or can I use passata? Or do you have your own recipe for this tomato sauce part? Thank you! Jo
Hi Jo, I mean tomato sauce as in marinara or what you would put on pasta. I just use a jarred brand (like this one) that I keep on hand :)
-L
Relationship is often a hard work to do everyday. At the moment mine goes well but my boyfriend work from home, I study from home, we still live with our mums – although I spend half week by him – and I know that our life will be different soon. We’ll go live together, he’ll probably have an office-job and I’ll start to work too. And life will be harder and will makes us more vulnerable.
By the way, this plate is just perfect for me : mushy and comforting! I want to try it before spring blooms ^_^
xo