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.


Some fruits develop excellent aromas and flavors by marking them quickly on the grill, so we can put them in halves or on skewers.

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.

To avoid breaking, cut it into large pieces and traverse them with two bamboo skewers. You can brush it with some sauce (for example yakitori) while it is done 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.

Vegetable meats

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.

Do not miss a cold soup like the Spanish gazpacho and of course lots of water.

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.
  • Salt
  • 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
  • Mushrooms
  • 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

==> More Great Vegan Recipes Here<==

Mix vegetables


  • 100 g of pumpkin
  • 100 gr of green beans
  • 2 potatoes
  • 1 small spring onion
  • Olive oil
  • Salt to taste
  • Thyme
  • 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!

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24 Responses

  1. Kehinde Segun says:

    Another great article from Barbara. This is quite wonderful. I have never thought about BBQ this way  before. This is quite healthy compared to the grilled chicken and meat  I normally take . Vegetable and pineapple on the skewer is quite interesting and I am going to give it a shot this weekend 

    • Barbara S. says:

      I am more that sure you are going to enjoy it, it’s worth trying something different and leave the meat on one side for once!

  2. Wealthfather says:

    Love the post, just reading it I got hungry. The ingredients are very easy to get and also the preparation is not too hard at all.  I will try it out and will surely get back to you.

    Thanks for your sharing it, it is good to see new ideas about Bbqsand find inspiration somewhere where meat is not the main object

  3. ajibola40 says:

    Wow. Vegan Barbecue, I must say this article is refreshing and I find it enlightening and educative  giving a twist to the old BBQ style  with a vegan barbecue 

    It’s my first time of hearing that there is a barbecue and that it can be made vegan. A really great idea even for people that eat meat.

    grilled vegetables are good for everyone and something that everyone can enjoy

  4. Festus says:

    Wow! Thank you Barbara . The Express roasted potatoes look great, I’m going to try this very soon.Yes, i agree, it’ll be much easier to do and healthier too.

    Thanks once again, I always find great recipes on your blog. Hope to get some more soon and who knows in time I might just embrace this Vegan lifestyle

  5. Martin Burt says:

    Some great information here on creating a Vegan BBQ, although I myself do eat a little meat etc I am more consious about what I am eating and how it impacts the world we live in. I am coeliac too so many of the foods vegans can eat I can’t because of the gluten content. Although my daughter and son in law are vegan and my wife and son are veggie, so I am sure I will back for more information and recipes. 

  6. Madonna says:

    Love the recipes, love the food and the idea of having a BBQ that is not made out of just meat.

    It is simple yet looks full of flavors, I am going to get my BBq out in the garden  and tel the kids we having a big grilled feast for the weekend

  7. Nick says:

    Hi Barbara,I rarely post comments on the internet, but I couldn’t go without thanking you for this wonderful article which contains a lot of interesting and delicious looking information.I personally love food and I’m always searching on ways to enrich my menu and make it healthier.. so I will definitely try each every recipe.Cheers,Nick.

  8. Rjpollob says:

    Hi Barbara, 

    I read your whole review, in your review you showed many types of BBQ. I think that your BBQ recipe will be so delicious. It looks lovely to eat.

    When i saw your all BBQ pictures , I felt a bit jealous, I sometimes love new different types of BBQ flavor. I am going to bookmark your article for later use. Thanks for sharing this helpful information.  

  9. Kim Wolfe says:

    A great topic as we approach Spring and BBQ time : ) Thanks for the recipes. The Seitan skewers sound amazing. And hadn’t thought about fruit on the grill. Will definitely try them. Being married to a vegan, we have made BBQ pork(less) sandwiches with jack fruit. We made it in a crockpot with BBQ sauce and served it at a big party. It was big hit. It looks pretty real and not as heavy tasting. We have also charred romaine lettuce on the grill. It is surprisingly good. Thanks for the ideas and inspirations. As you have stated many options, the possibilities are endless!

    • Barbara S. says:

      Thank you Kim, I love jackfruit as well, one of my favorite foods I used to live in Thailand and ate loads of it every day!!

  10. Helene says:

    Thank you so much for all the good tips. Now I crave even more until it is warm enough to start the grill. I’m constantly looking for nice vegan recipes, so this was perfect. I often find that my vegetables become dry and boring, so the tip to dip them in water first, I really should try next time.

  11. tawhid says:

    Hi Barbara,

    Love the post, i just got hungry by reading it. Thanks for sharing this article. great article This is quite wonderful. I have never thought about BBQ this way  before. This is quite healthy compared to the grilled chicken. Love the recipes, love the food and the idea of having a BBQ that is not made out of just meat. I will try it out and will surely get back to you. Thanks for sharing this helpful information.

  12. Darko says:

    I have no affinity with veganism, though I have to admit that I would have liked some things very much.

    I can not imagine a life without meat, on the one hand, because it would be quite complicated, and on the other hand, I think I would always be hungry.

    The article is in a professional sense excellent.

    • Barbara S. says:

      Thank you for sharing your point of view Darko. The world is a free place and I respect everyone’s opinion. Maybe one day you can swap some of the meat you are cooking on the BBQ for some more veggies….

  13. Jerimy says:

    Thank you for putting this together. I’m vegetarian, yet I always felt like I had to miss out on barbeques because I won’t eat flesh.Your tips on keeping veggies from drying out are beneficial. And I look forward to trying some roasted potatoes in the coals.I’ve seen people grill pineapple and watermelon before, but I’ve never tried it myself.I’m not a big fan of seitan, but I may try it grilled to see if that smokey flavor helps.Thanks again for sharing this!

  14. Mandy says:

    This is a great way to think about bbqs! I especially like having skewers, so when I came across your skewers recipe, I became interested. The express roasted potatoes look so delicious as well! 

    I have been on a health journey, trying to find healthy alternatives, so this is very interesting. 

    Thank you for sharing these recipes with us!

  15. Strahinja says:

    Loved this post Barbara. My sister is a vegan so I was used to eating different kind of vegeterian meals. However, I do not remember my sister barbequing a vegetables. She used to fry them and also prepare them in the oven. I am really glad that this is another way of consuming vegetables.

    I am not a vegetarian but I do enjoy grill food. I think you just gave me a great idea. Next time I’m grilling meat, I am taking vegetables with me.


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