Not everyone wants to eat meat, either through choice, or in some cases because it simply makes them ill.

It’s not often you see top quality barbecue recipes that are suitable for vegetarians and Vegans.

So we’ve got 5 awesome Vegan friendly BBQ recipes to share with you!

Our recipes are perfect for those weekends when the sun is out and the barbecue is fired up. And the best thing is that none of our recipes can give you food poisoning if not cooked thoroughly! 🙂

Grilled Tofu and squash with Chimichurri sauce and couscous

A mix of Argentinian flavour and grilled tofu goodness, this is a beautifully light bite that fills the gap at any BBQ.

Convince your meat eating friends of the ways of Veganism with awesome dish.

Chimichurri sauce is simply a mixture of parsley, coriander, vinegar and garlic. This moreish dish makes enough to serve 4!

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 cup parsley leaves
• half a cup of coriander
• 1 jalapeno pepper
• 4 garlic cloves
• 2 tablespoons of white wine vinegar
• 250 ml of water
• fresh lime juice
• salt and ground black pepper
• 225g couscous
• 1 teaspoon lime zest
• 1 tin of kidney beans (rinsed and drained)
• 50g spinach
• 500g tofu
• 2 summer squash
• 3 spring onions or 4 scallions

Method

1. Heat 2 tablespoons of oil in a small saucepan over a medium heat. Add the oregano and cook for approximately 30-40 seconds. Remove from the heat and allow the mixture to cool.
2. Combine the parsely, coriander, jalapenos, vinegar, garlic, lime juice and olive oil with two tablespoons of water. Season with salt and pepper and then, using a food processor blend until well minced.
3. Heat the 250ml of water and bring to the boil. Add the couscous and reduce the heat to low. Cook the couscous until tender and all water has been absorbed.
4. Run a fork through the couscous to fluff, add the remaining olive oil, kidney beans and spinach. Return to the heat and cook at medium until the spinach wilts. Season with salt and pepper and set aside.
5. Cut your tofu in cubes or strips, cut the squash into long strips and cut onions into thin strips. Skewer the tofu, squash and onions and put on the BBQ for approx 3 mins per side until nicely charred.
6. Regularly baste the skewers with the minced sauce. Remove from heat once cooked and serve with the couscous, grilled veg, tofu and chimichurri sauce.

Grilled Portabello Burgers

No BBQ is complete without a burger, and the same can be said about a Vegan barbecue!

These portabello mushroom burgers are perfect with a little marinade to really make them stand-out from the regular barbecue fare.

They are soeasy to prepare on a regular charcoal bricket or gas powered barbecue that you’ll wonder how you hadn’t thought of it before!

Ingredients

• Portabello caps (1 per serving)
• Teriyaki marinade
• Whole-grain buns or toasted English muffins
• For fillings:
  • Caramelised onions or sliced red onions
  • Sauteed garlic
  • Sliced tomatoes
  • Baby spinach
  • Salsa
  • Ketchup
  • Mustard
  • Sweet pickle relish
  • Vegan mayonnaise

Method

1. Stem the portabello mushrooms if needed then wash and clean
2. Pour the Teriyaki marinade into a shallow bowl and place the mushrooms into the bowl ensuring that all sides of the mushroom are coated in the marinade, then cover and leave to stand for 10-20 minutes.
3. Once marinaded for sufficient time, place the mushrooms underside down on the grill for 4 to 5 minutes. Whilst grilling, brush with more marinade until nicely charred.
4. Serve on whole-grain buns with whatever accompaniments you prefer.

Sriracha Veggie Burgers

This is another awesome burger that will really tantalise the tastebuds and leave your guests wanting that little bit more!

Spicy but refreshing is the best way to describe these sizzling sriracha burgers, and we are sure you will love them as much as we do.

Ingredients

• 50g Vegan mayonnaise
• 2 teaspoons ground cumin
• 1 clove garlic
• 75g Sriracha
• 1 tin black beans (rinsed and drained)
• 1 tablespoon ground flaxseeds
• 3 tablespoons of water
• 3 tablespoons olive oil
• 1 diced red onion
• 225g button mushrooms (thinly sliced)
• 2 tablespoons fresh coriander
• 2 peeled garlic cloves
• 1 tablespoon soy sauce
• 2 teaspoons ground black pepper
• 300g fresh bread crumbs
• Sesame seed buns or ciabatta rolls
• 1 roasted red bell pepper cut into strips
• 1 avocado pitted and sliced

Method

1. Combine the mayonnaise, cumin, garlic and 2 tablespoons of the Sriracha in a small bowl and stir until well combined. Then cover and put in the fridge until ready to use.
2. Spread the black beans and dry with a paper towel
3. Mix the flaxseeds and water and leave to settle until a gel forms
4. Saute the red onion for 5 to 7 minutes in a pan
5. Add the mushrooms and continue to saute until they have released their moisture and begin to brown. Remove from the heat and leave them to cool.
6. Move to a food processor and add the beans, flaxseed gel, coriander, garlic, remaining Sriracha, soy sauce, pepper, approx 225 g breadcrumbs. Blend until combined with some chunkier bean bits intact.
7. Form the mixture into patties and leave to settle before placing on the BBQ grill
8. If patties are not quite firm, add breadcrumbs until firm.
9. Lightly oil the patties and place on the BBQ grill, grill on both side for approx 8 minutes each.
10. Serve when golden brown with red bell pepper strips and sliced avocado.

Spicy buffalo cauliflower ‘wings’

Cauliflower with a ‘kick’, what a perfect alternative to the tradition chicken wing!

All the flavour and none of the guilt!

Ingredients

• 250ml water or soy milk
• 250g flour
• 2 teaspoons garlic powder
• 1 head of cauliflower
• 250g of buffalo or hot sauce
• 1 tablespooon of olive oil

Method

1. Preheat your oven to 240°C/450°F
2. Combine the water/soy milk, flour and garlic powder in a bowl and stir until well combined
3. Cut the cauliflower into chunks and coat with the mixture and place on a shallow baking tray.
4. Bake the cauliflower pieces for around 18 to 20 minutes.
5. Combine the buffalo/hot sauce and olive oil in a small bowl
6. Remove the cauliflower from the oven and coat in the sauce and continue baking for another 5-10 minutes.
7. Once cooked, remove from the oven and serve with celery sticks and dressing.

Grilled paprika red peppers

A perfect side dish to any Vegan burger or BBQ dish whether Vegan, vegetarian or otherwise!

Adding a smokey paprika taste to refreshing red peppers, not only is this is tasty addition to any plate, but it’s a colourful one to boot!

So simple, and also so tasty. What more could you want from a BBQ addition?

Ingredients

• 2 large red peppers
• 25g paprika
• 2 tablespoons olive oil

Method

1. Combine the paprika and olive oil to form a thick paste.
2. Slice the pepper into long thick slices and baste in the paprika/olive oil mix and leave to settle for 10-15 minutes.
3. Place on BBQ for 3 to 4 minutes each side or until nicely charred.
4. Serve and enjoy alongside any of our other Vegan friendly recipes!