How To Make A Barbeque Vegan Menu: When BBQ Becomes … Vegan!
Barbecue comes … vegan! Yes, it is time to rebel and show the world that BBQs are not just made for meat! On the contrary Vegan Barbecue is the healthier form of BBQ you will ever taste.
Beyond meat, there are hundreds of vegetable ingredients to make delicious and colorful barbecues with vegetables, legumes and even fruits
What do I need to make a Vegan barbecue?
Vegetables and vegetables and vegetables
Take vegetables and seasonal vegetables, and if you have, a small frying pan for barbecue, so you can make the smallest veggies or you want to chop them without falling through the grid.
The aubergines, zucchini, pepper, carrots, corn cobs, cauliflower, broccoli, leeks, and mushrooms are especially good. You can put them whole and they will be done in a short time, you just have to keep an eye on them from time to time.
How to cook on a vegan barbecue?
To prevent your vegetables from drying out too much during roasting, you can first dip them in a bowl of cold water before putting them on the barbecue.
In the case of zucchini and mushrooms, simply brush them with a little olive oil.
Potatoes and sweet potatoes are much better if we make them in the coals, letting them roast when the coals are almost turned off.
They take longer but the result is very good. Put them on with the skin and preferably wrapped in baking paper or aluminum paper that supports direct heat well.
Pineapple, peach, nectarine, avocado, apple, and watermelon are highly recommended.
Try not to “cook” them, that is, just leave them until they are marked, since we do not want to cook the fruit, only brown the surface.
If you have never done it before, I definitely recommend it.
It is impressive the taste of good pineapple and peach skewers, for example.
Although we are not going to make some beans on the barbecue, we can use vegetable derivatives that will give us a lot to play with, for example, tofu, tempeh, and textured soybeans.
Use hard tofu hard and remember to dry it well with paper towels and if you want, you can marinate it before doing it on the barbecue.
Tempeh is made faster than tofu and has lower water content, so it will take less time and we have to keep checking on it. You can brush it with olive oil, or marinating it so that it has more flavor. For my personal taste, I prefer it on skewers, they are quick and very easy to manage.
Textured soy needs hydration before you can make it, so you can soak it with water, spices, and sauces before you start with the barbecue.
My recommendation is that you use “fillets” of textured soybeans because that way they will be easier to roast. When they are tender, pinch them on skewers and make them in a side area of the barbecue to avoid burning.
We can bring, also, seitan homemade or purchased, vegan burgers (homemade or purchased) and “veggie meats”, for sale in vegan stores. For example vegan bacon, sausages, blood sausages … are alternatives without meat that can be made on the grill and that we can also share with friends
Best side dishes are raw vegetables and cold soups
To give a touch of freshness and crunchy texture we can bring some fresh vegetables as a side dish: sprouts, fresh lettuce, lamb’s lettuce, carrot or celery sticks, endives, etc.
A Good Vegan Barbecue Menu
For me, barbecue is a charming moment, almost a ritual every summer. Accompanied with something cool to drink becomes an unmistakable symptom that we are in summer.
One of my favorite vegan barbecue menus is a mix of all the ingredients I mentioned above, and it is something me and the kids enjoy doing together on our terrace at the end of every school year. The menu consists of grilled green asparagus, brochettes of seitan and pineapple, mixed vegetables and roasted potatoes express. Let me share it with you and I hope you will enjoy it as much as we do!
Grilled green asparagus
- 1/2 kg of green asparagus
- Olive oil.
- Garlic powder
Clean the asparagus if they are fresh and dip in boiling water for 1 minute. Drain and reserve.
Add a little garlic powder and a splash of olive oil.
Place on the barbecue grill and cook on both sides.
They will be very fast and we must bear in mind that they are already scalded, so we only need them to be marked slightly
When we remove them, add a few flakes of salt and ready to eat
If they are a little left al dente, they are an authentic delight
Seitan skewers with vegetables and pineapple
- 200 gr of seitan
- 1 spring onion
- 200 g of pineapple
- Cherry tomatoes
For the marinade:
- 1 teaspoon of paprika
- 1/2 teaspoon ground cumin
- 50 ml of vegetable broth.
- 50 ml of red wine.
- 2 tablespoons of tamari
- 50 ml of olive oil.
Cut the seitan and the pineapple into tacos
Mix all the marinade ingredients and marinate the seitan at least a couple of hours. If it can be, better all night.
Cut the onion into quarters or slices. This requires a little bit more time to cook, so put it on the toothpick at the height where there is more heat
If you use wooden sticks, it is advisable to wet them with water to prevent them from burning with heat.
Alternate the ingredients and stick them on the toothpick
Cook on the grill, until they have picked up a color
Serve the remaining marinade over the skewers
- 100 g of pumpkin
- 100 gr of green beans
- 2 potatoes
- 1 small spring onion
- Olive oil
- Salt to taste
- Freshly ground black pepper
Cut the potato, pumpkin, and onion, try to do it as thin as you can
Wash and cut the green beans in sticks
Cut a large sheet of baking paper and place the vegetable in the middle
Dress with a little salt, a jet of oil, a pinch of thyme and freshly ground black pepper
Close the ends so that it is like an envelope. The paper has to be as airtight as possible, so to close it you can help with some clips or even staples.
So that the paper does not burn in the barbecue, we will wrap everything in aluminum foil. In this way we protect it but it will not be in direct contact with the food
We put it on the grill, for about 20 minutes. It will look as it is inflating since the vegetables are being steamed
Express roasted potatoes
- 4 large potatoes
- 1 tablespoon chopped fresh parsley
- 2 cloves of garlic
- Black pepper and salt to taste
- 1 tablespoon of olive oil
Boil the potatoes steamed or in boiling water for about 30 minutes. When they are tender, we will let them cool off
Then we cut them in half and empty the interior leaving like a finger of meat united to the skin so that they maintain the form.
We stuff the filling, with the oil, crushed garlic, parsley, salt, and the pepper and then we refill the potatoes with it
Wrap the potatoes in aluminum foil
Place them on the barbecue so they heat up well. The advantage of this method is that they are ready to eat very fast since they do not need to be cooked.
I love roasted potatoes, but many times I get put off from doing it because it takes so long to prepare them (in time) and I often find them they are not completely cooked in the inside. This method makes it so much easier and faster though!!
And there you have it our vegan barbecue menu is ready! You can prepare some salad as a side dish if you want some more raw veggie.
I hope you will enjoy it and as you can see it is really dead easy to do and also so much cheaper than a meat BBQ!