Prep Time
12 minutes
1/2 cup mung beans (soak in 4 cups of water for 4 hours)
½ cup cooked sorghum
3/8 cup celery diced
¼ cup green pepper diced
¼ cup red bell peppers
½ cup onion diced
1 tablespoon garlic
¾-1 cup Hugo’s BBQ sauce (or your favorite that’s not too sweet)
1 cup olive oil
¼ teaspoon black pepper
½ teaspoon Salt
4 cups Hugo’s Marinara Sauce (or your favorite)
3/8 cup mushroom shitake, ground
1 cup pico de Gallo (mild, chunky tomato/cilantro/onion salsa)