This Memphis tradition is cleaned up and boosted with plant protein. It’s ready to hit the town!
I love watching food and travel shows and a recent addiction of mine has been Bizarre Foods where Andrew Zimmern takes the audience on a journey to a destination and explores some of the stranger dishes and traditions of the region. On a recent episode, we were brought to Memphis, Tennessee and introduced to Barbecue Spaghetti: a truly Memphian fusion of Southern Barbecue and Italian American thinking. Without tasting it myself, I can only imagine that it would be a sweet, tangy combination of barbecue and tomato sauce and it’s topped at The B.B.Q. shop with pulled pork. Sounds delicious and definitely on my list to try when I get down there.
Of course, this blog wouldn’t exist without my tireless need to make healthier, workout-focused renditions of meals, so I’ve worked my magic on this dish while keeping the southern charm. I wasn’t feeling the meats this evening, so I brought in ALL OF THE BEANS. I also shortcutted the recipe to make it weeknight friendly while maintaining the smoke and the layers of flavor achieved by the spice and sweetness.
Introducing: Vegan Barbecue Spaghetti!