There are countless vegan and vegetarian options for barbeques including meat alternatives, plant-based sausages, hot dogs, burgers and tofu skewers, along with vegetables such as grilled corn, eggplant, mushrooms and more!
There are a few considerations to take into account when catering for both meat eaters and vegans at your next Summer get-together. When grilling meat alongside veggies, keep them apart to accommodate vegan guests and bring out the best flavour.
If you need access to two grills, reserve a separate area specifically for vegan grilling. Make sure to use oil to grill easily and prevent sticking and burning as vegetables and plant-based meat alternatives like soy patties don’t release fat and juice like real meat, so they need an extra barrier. Apply oil or marinade directly to your veggies before they hit the grill.
Vegan grilling omits all animal-based products but a few simple substitutions make your favourite dishes vegan-friendly. Use margarine instead of butter, almond milk in place of dairy and agave nectar instead o honey.
Set your grill for low to medium as vegetables can blacken, taste bitter and lose valuable nutrients if the temperature is too high. Different vegetables such as tomatoes, cucumber and eggplant grill much quicker than capsicums, zucchini and onions. Generally, the higher the water content, the faster it burns.
Here are five sensational recipes to turn your next barbeque into a vegan’s delight:
Chef Scott Findlay prepared this vegan meatball dish for Sir Paul McCartney and his wife Nancy and enjoys serving it in an assortment of ways. It’s served up best as a burger, or if you are after a lighter option, as a bountiful bowl. Using plant-based mince, the patties are flavoured with garlic, oregano, hemp, flax and pumpkin seeds, mixed herbs, tomato paste and onion.
This is a colourful and delicious main or side dish to any barbeque that is vegan and easy to cook from The Three Blue Ducks Chef, Darren Robertson. Remove the stems from the broccoli heads and cut away the base of the stem, then cut each head into similar-sized pieces so they cook evenly; toast the almonds and seeds in a dry pan on the barbeque until golden, then add to the cooked broccoli along with the chilli, garlic, lemon zest, juice and oil.
These yakitori-style tofu skewers are ideal for the barbeque – marinate the tofu in mirin, tamari, sake, brown sugar, ginger and garlic, then skewer with spring onions and grill for about a minute on each side, glazing with the marinade as you turn. Serve with a fresh green salad, cherry tomatoes, cucumber and carrot for a taste-tempting light lunch in the garden.
The ultimate barbeque side! This vegan mac and cheese replaces cheese with tofu making it creamy and packed with protein. You can m ake the cheese sauce ahead and freeze. To heat, put the sauce in oven-safe cookware and bake at 180 C for 15 minutes.
Savoury marinated tofu, grilled to perfection, served on a bed of cilantro cauliflower rice, topped with avocado and vegan sriracha mayo.
