Chaat is a generic term for Indian snacks which have some crackers or fried noodles or puffed rice mixed with beans/lentil/chickpea sprouts or cooked beans tossed with onions, tomatoes, different chutneys usually tamarind date chutney and cilantro chutney.
When I made these Canapes and took a bite, I was like.. I know this flavor combination. The canape reminded me of tamarind date chutney chaat with potatoes and sprouts.
The sour and sweet and smoky and spicy all together. So I looked at the ingredients and saw something in the Worcestershire sauce, and dude that has tamarind in it! When the bbq sauce thickens, it has an under flavor which comes out with the onions tomatoes and cilantro. The flavor that I grew up eating:) Huzzah!
The Barbecue sauce is also made from scratch. Edit it to your taste preference. It tastes best when heated.
Barbecue sauce with the red onion and cilantro and crunchy Mung bean sprouts are probably the best way to eat them sprouts. Plus the added roasted sweet potato takes these to a whole new level. I mean you really need to make some. Use any of your favorite BBQ sauces and whip it up like now.
No bread, so no grain as well.
Use other sprouted beans/peas like sprouted chickpeas, black eyes peas or brown lentils! Or use cooked beans/lentils.
Make peeps eat some sprouts.
You know what else you can make with this bbq sauce… This Veggie BBQ burger.. It looks like a breaded fried burger, but it is all baked with no added oil and uber delicious! Pink Lentils simmered in BBQ sauce, then mixed with roasted veggies and more bbq sauce, sesame seeds. Topped with ripe mango carrot slaw. Yum!
How many people can spell Worcestershire at the first go.. I cannot. I am copying and pasting the word:)
Health Benefits of Mung Bean Sprouts:
- Lecithin: Lowers blood cholesterol levels, reduces liver fat.
- Zinc: Along with the protein and other vitamins in mung beans, Zinc can help strengthen your nails.
- Phytoestrogens: Contain many anti-aging components for the skin. These phytoestrogens act on estrogen-receptors found in the skin, stimulating the synthesis of hyaluronic acid, collagen and elastin, which are all essential components of the skin’s structure.
Mung bean sprouts are also a good source of vitamin A, many B vitamins, vitamin C, vitamin D, vitamin E, vitamin K, folic acid, iron, potassium, calcium, phosphorous, magnesium, zinc and more!… from 10 Protein Packed plants article.
Sweet Potato Canapes with Home-made Barbecue Mung Bean Sprouts.
Allergen Information: Free of Dairy, egg, corn, nut, gluten, grain. Can be made Soy-free
Ingredients:
Sweet Smoky BBQ sauce: Makes about 1 cup
1/4 cup Maple syrup
3-4 Tablespoons Tomato ketchup
1 Tablespoon black strap molasses
1 Tablespoon apple cider vinegar
1/2 teaspoon lime juice
1-2 teaspoon liquid smoke
2 teaspoons vegan Worcestershire sauce(or use 1/4 teaspoon tamarind paste and 1 teaspoon soy sauce. Use coconut aminos for Soy-free)
1/4-1/2 teaspoon salt or to taste
1/4-1/2 teaspoon Smoked Paprika
1/4 teaspoon each of mustard, garlic powder, ginger powder, onion powder
a generous dash of cumin powder, black pepper and cayenne
Add a tablespoon of cornstarch or arrowroot starch if you want the sauce to thicken considerably when heated.
Add a Tablespoon ground raw sugar if you like it sweeter.
Canapes:
2-3 Yams or Sweet Potatoes peeled and sliced
1-2 Tablespoons extra virgin olive oil
1 cup Mung bean sprouts
Red onion finely chopped
Fresh Cilantro finely chopped
Method:
Smoky Sweet BBQ Sauce:
Mix all the ingredients. Taste and adjust and add salt, spices more or less.
Add cornstarch and mix well and refrigerate.
The taste will get deeper after everything sits for a while. The sauces and spices can be readjusted.
Canapes:
Sprout the Mung beans. Here is a handy sprouting guide. The pictures ones have been sprouting for 2.5 days. I soak them overnight, then drain, rinse and place in a bowl covered with wet towel and a lid. Drin, rinse every 6-8 hours.
Wash the sprouts and mix favorite barbecue sauce and keep ready.
Add 2-3 Tablespoons sauce for every cup of sprouts.
Wash, peel and slice Sweet potatoes.
Brush both side with olive oil and roast at 400 degrees F for 18-20 minutes, depends on the thickness of the slice.
Remove the baking tray and top the sweet potato slices with a good amount of saucy Sprouts.
Bake for another 2-3 minutes. This will set the sauce and the topping will not slide around.
Top with chopped red onion and cilantro.
Eat/Serve. Try to keep some for the guests.
Variations:
Use other beans/chickpeas sprouted or cooked.
Add crushed peanuts or sev(chickpea noodles), coconut flakes, chopped up Jalapeno.
If you are in a hurry, roast cubed sweet potatoes. Add in the sprouts, bbq sauce, onions cilantro when still hot. Mix well and serve as a Salad.
- Sweet Smoky BBQ sauce: Makes about 1 cup
- ¼ cup Maple syrup
- 3-4 Tablespoons Tomato ketchup
- 1 Tablespoon black strap molasses
- 1 Tablespoon apple cider vinegar
- ½ teaspoon lime juice
- 1-2 teaspoon liquid smoke
- 2 teaspoons vegan Worcestershire sauce(or use ¼ teaspoon tamarind paste and 1 teaspoon soy sauce. Use coconut aminos for Soy-free)
- ¼-1/2 teaspoon salt or to taste
- ¼-1/2 teaspoon Smoked Paprika
- ¼ teaspoon each of mustard, garlic powder, ginger powder, onion powder
- a generous dash of cumin powder, black pepper and cayenne
- Add a tablespoon of cornstarch or arrowroot starch if you want the sauce to thicken considerably when heated.
- Add a Tablespoon ground raw sugar if you like it sweeter.
- 2-3 Yams or Sweet Potatoes peeled and sliced
- 1-2 Tablespoons extra virgin olive oil
- 1 cup Mung bean sprouts
- Red onion finely chopped
- Fresh Cilantro finely chopped
- Mix all the ingredients. Taste and adjust and add salt, spices more or less.
- Add cornstarch and mix well and refrigerate.
- The taste will get deeper after everything sits for a while. The sauces and spices can be readjusted.
- Sprout the Mung beans. Here is a handy sprouting guide. The pictures ones have been sprouting for 2.5 days. I soak them overnight, then drain, rinse and place in a bowl covered with wet towel and a lid. Drin, rinse every 6-8 hours.
- Wash the sprouts and mix favorite barbecue sauce and keep ready.
- Add 2-3 Tablespoons sauce for every cup of sprouts.
- Wash, peel and slice Sweet potatoes.
- Brush both side with olive oil and roast at 400 degrees F for 18-20 minutes, depends on the thickness of the slice.
- Remove the baking tray and top the sweet potato slices with a good amount of saucy Sprouts.
- Bake for another 2-3 minutes. This will set the sauce and the topping will not slide around.
- Top with chopped red onion and cilantro.
- Eat/Serve. Try to keep some for the guests.
Add crushed peanuts or sev(chickpea noodles), coconut flakes, chopped up Jalapeno.
If you are in a hurry, roast cubed sweet potatoes. Add in the sprouts, bbq sauce, onions cilantro when still hot. Mix well and serve as a Salad.
Healthy delicious goodness! 🙂
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Looks amazing!!!! HAPPY VPP!
♡ rika, vegan miam
http://www.veganmiam.com
★ we travel + eat vegan blog ★
Holy Moly, these look tasty. They look like they have a fun combination of textures, too.
These look so flavorful! I love the little sweet potato coins.
Your photos are so gorgeous! I wanted to eat the these before I even knew what they were. Happy VVP!
That’s a mouthful of a name. A mouthful that I want in my mouth, like right now! Such a wonderful combination of flavors. And as always, gorgeous pics, missy!
These look fantastic, Richa!
I cannot spell worcestershire at all without copying and pasting either! Ha! I think you may be the best food photographer in our vegan hemisphere. Simple amazing, those little canapies look so delicious!
Wow! These look stunning and delicious!
What grand & very stylish vegan appetizers for the VVP!!! I must try your amazing recipe! I also joined in the dessert section!
MMMMMMMMMM! Fantastic pics too! Truly mouthwatering,……:) Greetings from a foodie from Belgium!
These look seriously adorable! I love them 😀
Holy moly Richa! The BBQ sauce sounds out of this world delicious. What an awesome app.
I have to laugh every time I see a recipe with mung beans because one of the characters on The Office grew them in his desk drawer. He’s accused of having an ‘old-man smell’ and his reply is: “I know exactly what he’s talking about. I sprout mung beans on a damp paper towel in my desk drawer. Very nutritious, but they smell like death.” 🙂
I’m a huge fan of your recipes and I make them all the time so I expect nothing less than something delicious for this year’s VVP. I can’t wait to try this out!
– alexis
http://www.sugarcoatedvegan.com
This looks great! Can’t wait to try it. I have been following your blog for a while, and you never disappoint.
-Ula
http://broccoliaddict.wordpress.com/
these look fabulous! and the sauce sounds delicious….
Beautiful! And I love BBQ sauce, what a great use for it! Poppy 🙂
Wow, these look so good and so elegant!
Very nice. So elegant and so unique! And love that you used BBQ sauce – very potlucky.
Yummy!
These look amazing and I have tons of sweet potatoes right now!
I was sold when I saw sweet potato – the BBQ sauce is a winner too! YUM!
Looks sooo flavorful! Yum!
I just started sprouting mung beans so this is a great idea for something I can do with them! Gorgeously photographed too! — Sarina @ Earthgiven Kitchen
This looks so yummy!!! Gorgeous photos. 🙂
Such cuteness! Yummy app, Richa! Thank so much for participating :-).
This is genius! I love the sweet potatoes in place of bread. I cut out grains during the third trimester of my pregnancy and felt so great…I’m always on the lookout for grain alternatives now, though I am eating them again now that baby DH is here!
the canapes look good, but I want that burger! lovely, lovely!
Gorgeous! I’ve got some mung beans in my cupboards and have recently fallen in love with them, the addition of sweet potato and BBQ is genius. Yum,yum!
What beautiful canapés! I want to be invited to YOUR potluck! 🙂
Wow, such gorgeous photos! (And canapes!) I really love and admire your blog. Honored to be part of the VVP with you.
These are like little disks of LOVE! They look SO good, and the BBQ sauce makes these perfect for summer!
These look beautiful! And I’m sure they’re delicious!
Oh I just LOVE that you used sweet potatoes as the base for these! And the BBQ sauce sounds amazing, what a perfect combo 🙂
Happy potluck!
G’day! Your photo is GORGEOUS, TRUE!
Love the versatility and have now “inspired” me to do! Thank you!
Cheers! Joanne
What’s On The List
http://www.whatsonthelist.net
Those are all kinds of fanciness! And that burger, holy mother does that looks good. Nicely done!
I totally can’t spell Worcestershire, I even copied and pasted from your post to write this! ha ha
Worcestershire is an awesome word.
Richa, that looks so good, Love all the textures and flavors.
Your food always looks (and sounds) like magic.
I never would have thought of this, but it sounds so tasty!
Using sweet potatoes as a base instead of the typical toast is so clever! Great for those eating gluten-free, AND full of flavor. Sounds like a win-win to me.
Yummy and delicious.
Read:http://indianfoodnest.blogspot.com/2013/05/chicken-fry-with-mint-leaves-pudhina.html
Love it! Thanks for recipe 🙂
these look delicious and beautiful, richa! i can’t wait to try your bbq sauce!
Love healthy and yummy recipes like this…good one Richa
Love it – looks beautiful and tasty!
I love chaat, especially the tamarind date chutney. This is another top use of mung beans I’ll be attempting to recreate at home!
Richa. GET. OUT. These look amazing, I love this!!
These look delicious! I love sweet potato, and these seem so wonderfully richly flavourful – and cute! Such a great appetizer, I am definitely bookmarking this 🙂
This comment has been removed by a blog administrator.
Oh my goodness, there is so much I love about these canapés! The bbq sauce, the sweet potato, all of it. If you brought this to a potluck, I don’t think I would be able to share!
I’m always on the lookout for good recipes with sweet potatoes. I keep feeling its such an under-utilised and sidelined vegetable! Your beautiful recipe sure does it make it sassy!
Wow, this looks so great! I have some leftover home made BBQ sauce in my fridge and I think I have just decided what to do with it – this! Bookmarked! Nice to have you in the potluck.
Anything with sweet potatoes catches my eye, but here is something very new & different. I am definitely adding this gem to my recipe box. Thanks!
Very nice. I really like whats going on with the colours. Its different.
Oh man Richa you have out done yourself again- it is funny I can pick out your creations a mile away from what’s on the plate and the photography, and I ALWAYS love what I see 🙂
hmm i am getting too predictable 😉
thanks Heather. these canapes are an addictive creation. i eat some for dinners some days.
Beautiful! Is the mustard in the BBQ sauce yellow mustard or ground? Thanks!
its dry powder. 🙂
Yum– just made these for dinner: super tasty!! LOVED the bbq sauce. Thank you!