• 15 ounce chickpeas drain and reserve the bean liquid (aquafaba) for later - rinse the beans well
• 30 ounce black beans Drained and rinsed
• 1 cup rolled oats coarsely ground in a food processor
• 1 cup corn meal
• 3 tablespoon liquid smoke
• ½ cup aquafaba chickpea liquid from the can
• 2 teaspoon olive oil or 2 tablespoon (30 ml) vegetable broth if you don’t cook with oil
• 1 medium yellow or white onion finely diced
• 1 tablespoon dried Italian seasoning
• 2 teaspoon ground sea salt or to taste
• 1 teaspoon ground black pepper or to taste
• 2 tablespoon vegan Worcestershire sauce We use Annie’s brand
• ½ cup low-sodium vegetable broth
• ⅓ cup ketchup
• 1 cup BBQ sauce

For the BBQ sauce:

• 1 cup tomato sauce
• 3 cloves garlic
• ¼ cup apple cider vinegar
• 1 tablespoon dark molasses
• ¼ cup brown sugar
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon onion powder
• ¼ teaspoon cumin
• ¼ teaspoon cayenne pepper if you don't like spicy food omit this
• ¼ teaspoon white pepper
• 1 tablespoon lime juice
• 1 pepper in adobo sauce – remove the seeds the pepper is optional, this will make the sauce extra spicy, if you use it make sure to remove the seeds Note: Don't add this if you don't like really spicy food.
• 1 teaspoon olive oil extra virgin
• 1 tablespoon cilantro minced
• 1 tablespoon cornstarch plus ¼ cup (60 ml) water - mixed together in a small cup until dissolved