The best three vegan BBQ recipes you have to try this summer

by | August 19, 2018

Whether you’re hosting your own vegan BBQ or you are trying to find the perfect dish to take with you to someone else’s, here are three delicious and cruelty-free ideas:

Vegan BBQ

Corn on the Cob:

vegan bbq


Sweet, juicy, and smoky, corn on the cob cooked on the grill for 10 minutes and turned regularly is simply perfect when seasoned with salt and pepper, or you can try some of the following ideas for your ultimate vegan bbq.

  • Smothered with flavored non-dairy butter, seasoning combinations such as:
    • Chili, basil, and rosemary.
    • Cilantro and lime.
    • Garlic and your favorite combination of fresh herbs.
  • Brushed with oil and rubbed with jerk seasoning before grilling.
  • Stripped from the cob after grilling and added to salads.

______________________________________________________________________________ 
WANT YOUR MAGAZINE IN PRINT? GET IT FOR UNDER $4 A MONTH RAISEVEGAN.STORE
______________________________________________________________________________ 

Tofu and veggie skewers:

vegan bbq


Pressed, cubed, firm tofu is delicious when marinated along with some veggies (try mushrooms, cubed zucchini, bell peppers, parboiled baby potatoes, sweet potato,onion, etc.) and threaded onto skewers. Either use your favorite store-bought marinade, or make your own. Some combinations to try:

  • Chinese five spice powder, tomato paste, and soy sauce or tamari.
  • Maple syrup, apple cider vinegar, paprika, cumin, and chili powder.
  • Lemon juice, olive oil, dried herbs, and nutritional yeast.

______________________________________________________________________________ 
WANT YOUR MAGAZINE IN PRINT? GET IT FOR UNDER $4 A MONTH RAISEVEGAN.STORE
______________________________________________________________________________ 

Potato salad:

vegan bbq


What vegan BBQ would be complete without a potato salad? Here are some tasty ideas for yours:

  • A classic version using vegan mayo, white wine vinegar, scallions, Dijon mustard, salt, and pepper.
  • With lots of crunchy vegetables (scallions, bell peppers, celery, and cucumber, for example) and your favorite dressing.
  • Potatoes roasted with rosemary and garlic, then cooled and mixed with an olive oil and light vinegar (white wine or apple cider) dressing.
  • Create a mayo-style dressing by blending silken tofu with Dijon mustard, garlic, lemon juice, salt, and pepper – this mayo is protein-packed and low-fat!
  • Mixed with lots and lots of chopped herbs and a simple olive oil and lemon juice dressing.

______________________________________________________________________________ 
WANT YOUR MAGAZINE IN PRINT? GET IT FOR UNDER $4 A MONTH RAISEVEGAN.STORE
______________________________________________________________________________ 

YOU MIGHT ALSO LIKE:
Emily Fowler

Emily Fowler I’m a freelance writer living in Birmingham (UK) with my partner and our four rescue cats. We’re expecting our first child together this year, and as a first-time mom-to-be, I was unsure what ‘extra’ information I might need as a vegan. I joined Vegan Pregnancy & Parenting to get tips and advice for a healthy vegan pregnancy, birth, and beyond, and both VPP and Raise Vegan have been invaluable sources of information on my journey. As well as being a crazy cat lady, I love naps and nice food…does that make me an ACTUAL cat?

facebooktwitter

Categories: Main Courses, Vegan Recipes
Tags:

Comments

Leave a Comment