Summers and backyard barbecues go together. In fact, summers are incomplete without a family and friends gathering at a barbecue.
Just the thought of having a BBQ is mouth-watering and we are sure you can actually taste the smoky flavors and potato salad right now. A lot of people think barbecues are all about grilling meat. But that’s not the case at all – vegans know how to throw a compassionate and tasty BBQ that everyone will love. We have lined up some of the best vegan BBQ recipes to completely woo your guests!
Black Bean Veggie Burgers
Diced onions, bell peppers, garlic and jalapeno
2 cups black beans
1/2 cup corn
½ cup breadcrumbs
Cumin, cilantro and salt for seasoning, according to your taste
1/2 cup flour
This is a relatively simple and easy recipe to follow. First, mash the black beans. Then, add the bread-crumbs and seasoning. Sautee the diced vegetables in olive oil and once you are sure they are done, add them to the black bean mixture.
Shape this mixture into patties and coat with flour. Use olive oil to lightly fry these veggie patties. Line your burger buns with fresh lettuce, sliced onion rings and tomatoes. Grill them and you are ready to have an awesome veggie burger!
Crispy Sweet Potatoes with Chickpeas and Tomato Dip
4 potatoes, foil-wrapped individually
2-3 garlic cloves
2 tbsp olive oil
250 gram chickpeas
Roasted pine nuts
This recipe will ‘wow’ your guests completely. All you need to do is to grill the potatoes on the grill until they are completely done. In a pan, add olive oil and sautee the garlic cloves. Then, add the chickpeas, spinach leaves, dill and lemon juice. Cook them until the chickpeas and spinach leaves soften.
When they are done, mash them. Split your potatoes length-wise and use this as a filling and sprinkle some roasted pine-nuts. Your crispy and crunchy potatoes are ready!
Serve them with a chili-tomato dip. For the chili-tomato dip, simply puree the tomatoes and add lemon juice, finely chopped green chilies and garlic. Add salt and pepper to season according to your taste.
Tamarind Squash and Tofu Skewers
Butternut squash, peeled, diced and boiled until slightly tender.
Tofu, cut into cubes
Mint and coriander, finely chopped
For the marinade
1 tbsp tamarind paste
2 tbsp soy sauce
Crushed garlic and red chilies
Lemon juice and zest
1 tbsp brown sugar
60 ml sesame seed oil
Combine all the ingredients for the marinade together in a bowl. Add in the diced butternut squash, cubed tofu and finely chopped mint and coriander. Let it marinate for at least an hour so that all the juices soak into the butternut squash and tofu.
Once marinated, thread the butternut squash and tofu in an alternating pattern on the skewer and grill them for 3 to 4 minutes. Your mouth-watering and zesty dish is now ready!
Spicy Corn on the Cob
This is a classic grilled dish that everyone loves and it is super easy to make. All you need is corn cobs, some olive oil and chili flakes. Make sure you boil your corn on the cob before grilling, so that they are not hard to eat!
Before grilling them, brush them with a little olive oil. It will take around 4 to 5 minutes to grill one side. Before serving the warm corn, brush it again with olive oil and season with black pepper and chili flakes!
Blackened Sweet Potato Mash
Lime juice and lime wedges
Extra virgin olive oil
Foil wrap the sweet potatoes after pricking them and drizzling them with olive oil. Place them directly on the grill and cook them for around 35 to 40 minutes util they are all crispy on the outside, but soft on the inside.
Place these grilled potatoes on your serving dish and mash them, skin and all. Drizzle them with lime juice, seasoning and extra virgin olive oil. Finally, top them with crunchy spring onions and lemon wedges!
What are your favorite vegan BBQ recipes? Share yours below!
Check out Janice’s other work at her website healthynaturaldiet.com.