Dining & Wine

Plantify Your BBQ This January With Vegan Mayo

January 9, 2024

Hellmann’s Canada has teamed up with Michelin-recognized chef Matthew Ravenscroft to bring plant-based deliciousness to meat-heavy menus across Canada—just in time for Veganuary. Despite the recent boom of plant-based options at many restaurants, BBQ has long been a carnivore’s delight—leaving plant-based customers with limited options or to cobble together just a few side dishes. Now, Barque Smokehouse (Toronto), Beach Hill Smokehouse (Toronto) and Jane Bond BBQ (Calgary) have all added plant-based versions of their iconic BBQ dishes to their menus throughout the month of January.  Vegans and curious foodies alike can order these “plantified” takes on traditional BBQ at each restaurant. Or, try the recipe below, courtesy of Hellmann’s, at home today! —Vita Daily

Smoke Sweet Potato


1 cup Hellmann’s Vegan Mayonnaise, divided in half
4 sweet potatoes, rinsed, dried and poked with a fork.
Barque signature spice rub (recipe below)
Barque BBQ sauce (recipe below)
8-12 sheets of yuba (if it is dried yuba, soaked it for a few hours ahead of time)
½ cup chives, sliced (optional)


3 tbsp granulated sugar
3 tbsp raw sugar like turbinado (you can use brown sugar too, just smooth out any clumps first)
3 tbsp kosher salt
2 tbsp granulated garlic
2 tbsp granulated onion
2 tbsp coarse black pepper
2 tbsp smoked paprika
1 tbsp ancho chili
1 tbsp baking powder


2 cups ketchup
⅓ cup apple cider vinegar
2 tbsp tomato paste
2 tbsp molasses
1 tsp liquid smoke
1 tsp Tabasco sauce
¼ cup light brown sugar, packed
1 tsp granulated garlic
1 tsp granulated onion
1 tsp finely ground black pepper
2 tbsp barbecue rub, or less to taste


  1. Pre-heat smoker to 250F (or just prepare to roast your potatoes as you would in an oven). On a baking tray, brush ½ cup Hellmann’s Vegan Mayonnaise across and around each sweet potato to ensure it is lightly, but evenly, coated. Generously cover each potato in Barque Spice Rub.
  2. Place your potatoes into the smoker/oven and cook until tender – your potatoes should be able to be pierced with a fork. Remove from the oven and allow to cool to ensure they can be handled for the next step.
  3. Using the remaining Hellmann’s Vegan Mayonnaise, brush each potato to coat evenly then wrap each potato in your yuba. The goal here is to create a crispy skin texture around the potato. Season your yuba with your remaining spice rub and repeat with each potato.
  4. Sear your yuba-wrapped potato in a pan (or grill) on all sides to ensure a crispy consistency; glaze each side with Barque’s BBQ sauce to get a nice caramelization and sticky flavour coating the entire potato.
  5. Remove from the pan, sprinkle some finishing salt & chives on top and dive in.


  1. Combine together in a bowl until full incorporated; reserve ¼ cup to season with after the sweet potato is cooked.


  1. Combine all ingredients except barbecue rub in a medium saucepan. If the rub is mostly spices and isn’t too salty, you can add the full 2 tbsp (30 mL). If it’s on the salty side, season to taste. Whisk to combine.
  2. Place saucepan over medium heat, whisking often until sauce starts simmering. Lower heat to maintain a very gentle simmer. Cook, whisking often, for 30 minutes. Add a splash of water if it gets too thick—it should thickly coat the back of a spoon.
  3. Cool completely and transfer to an airtight container. Refrigerate up to 1 month.


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