Vegan Barbecue! The Best 10 vegan recipes for you barbecue.

barbecue, bbq, charcoal, coal, Lentil, Recipe, recipes, SATAY, vegan, VEGETARIAN -

Vegan Barbecue! The Best 10 vegan recipes for you barbecue.

A good barbecue can, and should, have delicious vegan foods. There’s a lot of options to your vegan guests that want to enjoy the moment with friends and family. Thinking about that, we find 10 vegan recipes to your next bbq. Check out:

1 – VEGETARIAN SATAY

Ingredients:
60 textured vegetable protein/TVP cubes (soak in water until soft and remove)
2 tbsp butter
2 tbsp cumin seeds (grind or pound)
SEASONINGS
2 tbsp soy sauce
1 tsp turmeric powder
1 tbsp sugar

Instructions:
In a mixing bowl, combine butter, ground cumin seeds, soy sauce, turmeric powder and sugar.
Then, place the TVP cubes into the above mixture and marinate for 1 hour.
Thread the marinated TVP cubes onto the bamboo skewers (12 skewers; 1 bundle = 5 TVP cubes).
Grill until golden brown or put in the oven and bake at 160°C for about 20 minutes.
Serve with Pumpkin and Peanut Butter Dipping Sauce or Pumpkin, Soy Milk and Flax Seed Sauce.

2 – Tandoori Grilled Broccoli and Cauliflower Kebabs Recipe

Ingredients:
4 bamboo skewers (about 10 inches long)
1 small head of broccoli
1/2 small head of cauliflower
1 small red onion, cut into 4 wedges
1 large tomato, cut into 4 wedges

for marinade
3 tablespoons chickpea or garbanzo flour (besan)
1/2 cup yogurt
2 tablespoons lemon juice
2 tablespoons vegetable or canola oil
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon garam masala
1 teaspoon paprika
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
Salt

Instructions:
Soak bamboo skewers in water for atleast 30 minutes, to prevent them from burning on the grill.

Cut the broccoli and cauliflower into large florets. You should have 6 florets (about 2 cups) each of broccoli and cauliflower.

Bring water to boil in a medium pot. Add plenty of salt. Add the broccoli and cauliflower florets. Bring back to a boil. Cook for 20 seconds. Then turn off heat and drain the broccoli and cauliflower. Rinse under very cold water to stop the cooking. If the tap water is not cold enough, dunk the broccoli and cauliflower in a bowl filled with water and ice cubes, then drain. Pat dry with a towel. Make sure the vegetables arent wet, if they are they will dilute the marinade.

Whisk all marinade ingredients together in a bowl. Add the broccoli, cauliflower, tomato and onion pieces to the marinade. Mix gently so the marinade coats all the vegetables. Cover and refridgerate for about 30 minutes.

Heat an out door grill to 400f. Skewer the broccoli, cauliflower, onion and tomato pieces. Place on grill and cook till one side of the vegetables is slightly charred, about 1 minute. Then using tongs, flip the skewers and cook the other side. If you dont have a grill, broil the skewers in the oven.

3 – Lentil Burgers

Ingredients:
1 cup dried green or brown lentils
½ cup whole-milk Greek yogurt
¼ tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
2 garlic cloves, finely grated, divided
Kosher salt
6 oz. crimini mushrooms, stems trimmed
2 Tbsp. white miso
¼ tsp. smoked paprika
4 Tbsp. (or more) extra-virgin olive oil, divided
¼ cup (or more) oat, gluten-free 1:1 blend, or all-purpose flour
Whole wheat buns, sprouts and/or lettuce, and sliced pickles (for serving)

Instructions:
Pour water into a large saucepan to cover lentils by 4″. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time the water reaches a boil. Drain very well in a fine-mesh sieve, then let cool at least 10 minutes (spread them out on a baking sheet, which will help them cool faster).

Meanwhile, combine yogurt, lemon zest, lemon juice, and half of garlic in a small bowl. Season with salt; set aside.

Finely chop mushrooms and transfer to a medium bowl. Add miso, paprika, 2 Tbsp. oil, and remaining garlic clove. Add lentils (you should have 2 cups cooked) and stir and mash them with the back of a spoon or a potato masher until lentils are partly mashed but with lots of whole lentils still remaining. Vigorously stir in flour until mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add 1–2 Tbsp. flour if needed. Form into 6 patties about ¾” thick.

Working in 2 batches, heat 1 Tbsp. oil in a large nonstick skillet (nonstick is essential since these will definitely stick to a regular skillet) over medium. Cook patties until deeply browned and very crisp on bottom side, about 3 minutes. Carefully turn and repeat on second side, adding more oil as needed to maintain a light coating around patties in skillet.

Spread reserved yogurt mixture on buns. Top with burgers, sprouts, and pickles.

4 – Mushroom Burgers
Ingredients:
2 cups finely chopped fresh mushrooms
2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon canola oil
4 whole wheat hamburger buns, split
4 lettuce leaves

Instructions:
In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties.

In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce

5 – Vegan Garlic Bread

Ingredients:
1/3 cup vegan butter, melted (we used Earth Balance)
4 garlic cloves, finely minced
1 loaf (340g) bread of choice, sliced into 1″ pieces (we used sourdough)
2 tablespoons finely minced parsley
3 tablespoons vegan parmesan (optional but recommended)
Salt and pepper, as desired

Instructions:

Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.

Add the vegan butter to a small bowl and pop it in the microwave for 20-30 seconds, or until melted. Alternatively, you can also heat the butter in a small saucepan over medium heat until melted.

Once melted, mix in the garlic and set aside.

Arrange the sliced bread on the lined baking sheet. Using a brush, generously coat each slice with the garlic butter until you have used it all up. Sprinkle evenly with the fresh parsley and vegan parmesan.

Transfer to the oven and bake for 10 minutes, or until lightly toasted.

Set the oven to broil and allow the bread to bake for 1-2 minutes longer, or until golden.

Keep an eye on the bread to prevent it from burning.

Remove from the oven and cool until easy to handle. Dig in!

 

6 – Vegan brazilian mushroom “Farofa”

Ingredients:

1 cup of manioc flour (or cassava flour)
1/2 onion
4 fresh mushrooms
1/2 cup of olives
3 drops of liquid smoke (optional)
70ml of soy sauce (shoyu)
2 pinches of turmeric
Green onion
Black pepper to taste
Olive oil to fry

Instructions:

Chop the onion, the mushrooms, and the olives.

Fry the onion in olive oil until it is almost transparent. Add the soy sauce and continue stirring. Add liquid smoke and black pepper.
Add the mushrooms, the chopped olives and fry for 5 minutes. Add the manioc (cassava) flour and stir until all is well mixed.

Add 2 pinches of turmeric and continue stirring. If you think that the farofa is dry, add one or two spoons of olive oil

Fry for about 3 minutes and you’re done! Try a bit and add more salt if necessary.

Add green chives and give the last one mixed. Now, just serve and enjoy this farofa.

I chose to serve with cooked lentils, white rice and a salad. Also goes very well on vegan barbecue.

 

7 – Baked Sweet Potatoes on the Barbecue

Ingredients:

4 baking potatoes
2 tbsp olive oil, divided
1 tsp salt, divided

Instructions:

Preheat grill to medium-high heat.
Wash and pierce the potatoes using a fork. Toss in olive oil and salt.
Individually wrap each potato in aluminum foil, and place on the grill for 40-45, rotating and flipping every 15 minutes.
Carefully remove from barbecue, allow to cool before removing the foil and slicing into the potatoes.

 

8 – Falafel burgers

Ingredients:
400g can chickpea, rinsed and drained
1 small red onion, roughly chopped
1 garlic clove, chopped
handful of flat-leaf parsley or curly parsley
1 tsp ground cumin

1 tsp ground coriander
1⁄2 tsp harissa paste or chilli powder
2 tbsp plain flour
2 tbsp sunflower oil

toasted pitta bread, to serve
200g tub tomato salsa, to serve
green salad, to serve

Instructions:
Drain a 400g can chickpeas and pat dry with kitchen paper.

Tip into a food processor along with 1 small roughly chopped red onion, 1 garlic clove, handful of flat-leaf parsley, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp harissa paste or chillli powder, 2 tbsp plain flour and a little salt.

Blend until fairly smooth, then shape into four patties with your hands.

Heat 2 tbsp sunflower oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden.

Serve with toasted pitta bread, 200g tub tomato salsa and a green salad.

 

9 – Crispy Grilled Polenta

Ingredients:
1 tube polenta, prepared, store bought
1 cup basil, leaves, fresh
1 cup extra virgin olive oil

Instructions:
Basil oil: Put the basil leaves and oil in a blender, season with salt and pepper and whiz until smooth.

Preheat the grill to medium-high.

Cut the polenta into 3/4-inch-thick rounds. Brush with the oil and season with salt and pepper.

Grill the polenta rounds on both sides until nicely marked, about 7 to 10 minutes a side – and don’t move them while they cook or you’ll jack with the cooking process and they’ll stick and bust.

Remove and serve sorta like a side of potato something.

And once you get this whole polenta thing down, try some of these ideas:

1.Spoon on a little warm pesto and Parmesan cheese on top.

2. Sauté some mushrooms and serve them on top of the polenta with an extra drizzle of really good olive oil.

 

10 – Roasted Eggplant DIP

Ingredients:
Dressing
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
Vegetables
1 medium sized eggplant (1 pound)
1 ripe tomato, cored, halved, and sliced thin
1/2 small red onion, sliced thin
To Serve
Pita bread, cut into triangles.

Instructions:
Dressing Whisk oil, vinegar, garlic, salt and pepper until emulsified. Set aside.
Roast the Eggplant Preheat oven to 400ºF. Pierce the eggplant several times with a fork. place it on a jellyroll pan and bake it for 45 minutes in the center of the oven until it is cooked through and the skin is wrinkly. Transfer the eggplant to a work surface and cool for 10 minutes. Slice eggplant in half lengthwise and peel off the skin. Chop the flesh roughly and transfer to a bowl. Add the tomato, onion, and dressing. Toss gently to combine.
Serve with pita triangles or tortilla chips.