Don’t put those grills away just yet! October is National Vegetarian Month, so now is the perfect time to expand your barbecue horizons. The List chatted with Chef Jon Paul Hutchins to bring you a plant-based barbecue feast that will turn meat-eaters into veggie lovers. Read on for three vegan BBQ recipes you can try at home!
1. Mac n’ Cheese Veggie Burger
First on our list of vegan barbecue recipes is the Mac n’ Cheese Veggie Burger. Making this dish is as easy as one, two, three!
- Carla Lee’s Nut Burger
- Mac n’ cheese with vegan cheese
- Gluten-free Buns
Prepare Carla Lee’s NutBurgers according to package instructions. Once prepared, stack it using the included gluten-free buns, and top with a pile of good old Mac n’ Cheese.
2. Barbecue Tofu Steaks
The thing that makes beef “beefy” is Umami and turns out, we can find that in soy sauce. Umami is that savory flavor you taste in meats, fish and some vegetables. And that’s the flavor we use in our send of vegan BBQ recipes: barbecue Tofu steaks!
- 2 garlic cloves
- 1/4 cup olive oil
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 1 tbsp agave nectar
- 2 tsp freshly-ground black pepper
- 1 tsp freshly-ground pink pepper
- 1 tsp fresh rosemary
- 14 oz. frozen and thawed tofu
For the marinade, mince the garlic and mix with the remaining ingredients, except the tofu, until smooth. Cut the tofu into slices two centimeters thick, add them to the marinade and leave for four hours in the refrigerator. Oil the grill and sear the tofu steaks over direct heat for 3 to 4 minutes each side, then finish cooking them over indirect heat with the lid closed for another three minutes on each side. Baste often with the leftover marinade.
3. Vegan BBQ Recipes: Smokey Veggie Kabobs
Anything on the grill is going to have smokiness, and we associate that with meatiness. All of the veggies in these kabobs will pack lots of flavor! Plus, we’re adding a simple marinade on top to take them to the next level. This is one of those vegan BBQ recipes that’ll have you asking for seconds!
- Butternut squash
- Mushrooms (of any kind)
- 2 Courgettes
- 300g of firm tofu
- A bit of flour (normal or gluten-free)
- Soy sauce
- 1 tsp smoked paprika powder
- 1 tsp garlic powder/granules or minced garlic
- Juice of 1/2 an orange
- Splash of Sriracha sauce (or Tabasco sauce/chili powder)
Ingredients Red Pepper Dip:
- 2 medium-sized red peppers (you could even mix a yellow one in, if desired)
- 1 tsp. paprika powder
- 1/2 tsp. garlic powder/granules or minced garlic
- 3/4 tsp salt
- Juice of 1/2 a lemon
- A large handful of pine nuts
- 1/8 cup of water
- 1 tsp. extra virgin olive oil
- 2 tsp. tomato paste
Assemble skewers, and drizzle a generous amount of marinade on top. Set them on the grill until you get beautiful grill marks on top. Place all dip ingredients on a blender and blend until smooth. Set aside as dip or drizzle on top of prepared, finished kabobs. Enjoy!
Whoever said vegan cooking had to be boring is wrong! These vegan BBQ recipes are guaranteed keep your guests hooked.
Tune into The List weekdays for more tips to save money and make life easier! Check your local listings here.