Who Said Vegan Is Boring? 8 Easy Recipes To Spice Up Your Next Meat Free BBQ
If you don’t fit the category of people who love butter and roasted chicken, we get it. Not everyone is a fan of meat, and the vegan options available now are setting the bar super high. Now, you have better options for a vegan diet than just your basic tofu. So, if you want to add a little spice to your menu, here are some delicious and easy vegan recipes for your next meat-free bbq sesh! We bet your meat lover friends will enjoy these too!
Related: Vegan Restaurants You Need To Bookmark For Your Next Dine-Out In Delhi
1. Cauliflower Hot Wings
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Ingredients:
1 head of cauliflower
3/4 cup all-purpose flour (maida)
1/4 cup water
3/4 cup unsweetened almond or soy milk
2 tsp garlic powder
1 and 1/2 tsp paprika powder
3/4 cup breadcrumbs (omit for a gluten-free version)
1 cup spicy BBQ sauce
1 tsp sriracha sauce (optional)
2 green onions, cut into rings
Salt and black pepper, to taste
Method:
2. Grilled Ranch Potatoes
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Ingredients:
Juice of 1/2 a lemon
1/2 packet ranch seasoning
Salt, to taste
Freshly ground black pepper, to taste
Ranch dressing, for drizzling
Chopped fresh chives, for garnish
Method:
Preheat the grill to medium heat, and in a large bowl, toss potatoes with olive oil, lemon juice, ranch seasoning, salt, and pepper. Then, thread the potatoes on skewers and grill until tender and lightly charred, for about 15 minutes. Once done, drizzle with ranch, garnish with chives, and enjoy this quick and easy vegan recipe for a bbq night!
3. Caprese Eggplant Steaks
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Ingredients:
2 tbsp extra-virgin olive oil
1 cup cherry tomatoes, quartered
1 cup mini mozzarella balls, quartered
1/4 cup packed basil, torn into pieces
Balsamic glaze, for drizzling
Crushed red pepper flakes (optional)
Salt and fresh black pepper, to taste
Method:
Preheat the grill over medium-high heat and slice eggplants lengthwise into long steak pieces. Brush them with oil and season with salt and pepper on both sides. Then, place the eggplants on the grill and cook until tender, but not falling apart, for about 2 to 3 minutes per side. Once done, place on a serving platter and top them with tomatoes, mozzarella balls, and basil. Drizzle with balsamic glaze and top with a pinch of red pepper flakes, if desired, and enjoy a tasty meat-free meal!
4. Grilled Cilantro, Lime, and Paprika Corn on the Cob
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Ingredients:
4 full corns
2 tbsp virgin coconut oil
Smoked paprika, to taste
1 lime, cut into wedges
A handful of fresh cilantro, chopped
Sea salt, to taste
Freshly ground black pepper, to taste
Method:
5. Flatbread Pizza
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Ingredients:
For flatbread
2 cups all-purpose flour (maida), plus more for surface
1 tsp salt
1 cup plain Greek yoghurt
Vegetable oil, for pan
350 grams grape tomatoes, halved
1/4 small red onion, sliced
2 tsp freshly chopped oregano
250 grams mozzarella, sliced into thick rounds
Balsamic glaze, for serving
2 cups arugula
Salt and black pepper, to taste
Method:
Start by preheating the oven to 400°F. Then, take a large bowl and whisk to combine flour, baking powder, salt, and baking soda. To this, add yoghurt and oil, and mix till everything is well combined. Next, lightly flour a clean work surface. Transfer dough to surface and knead until smooth, for about 3-4 minutes, adding more flour if the dough is sticky. Divide the dough into 3 pieces, and roll each piece into a thick round.
Meanwhile, heat a large skillet or griddle over medium-high heat and add vegetable oil to coat the bottom of the pan. Cook flatbreads until golden on both sides, about 2 minutes per side. Continue cooking flatbreads, adding more vegetable oil as needed. Then, in a medium bowl, combine tomatoes, red onion, oil, and oregano, and season with salt and pepper. Top each flatbread with cheese, tomato-onion mixture, and bake until cheese melts, for about 15 minutes. Drizzle with balsamic glaze and top with arugula before serving this delicious dish!
6. Sesame Sweet Potatoes
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6 sweet potatoes, washed and cut into wedges
1 tsp toasted sesame oil
3 tbsp vegetable oil
1 tbsp ginger, chopped
1 garlic clove, chopped
3 tbsp soy sauce
1 lime, juiced
1 tbsp sesame seeds
50 grams plain peanuts, crushed
1 green chilli, sliced
1/2 bunch of spring onions, washed and chopped
Method:
Preheat an oven to 180°C and arrange the sweet potatoes on a large tray. Drizzle them with a tablespoon of vegetable oil, season, and toss. Cook them in the oven for 25 minutes until charred and softened. Meanwhile, whisk the remaining oils, ginger, garlic, soy, and lime juice. Once done, baste the potatoes with some of the sauce and place them on a preheated barbecue for 30-40 mins, basting as they cook. Once the potatoes are glazed and sticky, remove and sprinkle on the sesame seeds and peanuts, and leave to cool slightly. Remove the wedges from the tray and pop them into a salad bowl. Sprinkle the chilli and spring onions, and serve.
7. Veggie Kebabs
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2 medium zucchinis, cut into thick half-moons
300 gms baby mushrooms, cleaned and halved
1 medium red onion, cut into wedges
2 small lemons, cut into eighths
3 tbsp extra-virgin olive oil
1 garlic clove, grated
1 tsp freshly chopped thyme, oregano, or rosemary
Pinch crushed red pepper flakes
Salt and black pepper, to taste
Method:
Preheat the grill on medium-high heat. Thread each skewer with zucchini, mushrooms, onions, and lemon pieces, alternating each. In a small bowl, whisk together oil, garlic, herbs, red pepper flakes, and brush all over skewers. Then, season skewers with salt and pepper. Start grilling, turning occasionally until vegetables are tender and slightly charred, for about 12 to 14 minutes. Serve this scrumptious and easy vegan dish hot with your favourite dips.
8. Vegan Stuffed Mushrooms
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Ingredients:
12 white button mushrooms, cleaned and stem removed
1 cup potatoes, mashed
1/2 cup frozen spinach, chopped, thawed, and drained
1/2 cup bread crumbs
2 tbsp melted vegan buttery spread
1/4 tsp garlic salt
1/8 tsp pepper
Method:
Preheat the oven to 350°F. Put the mushroom caps on a foil-lined cookie sheet for easy cleanup. Mix the mashed potatoes with the spinach and spoon into the mushroom caps. Then, mix the breadcrumbs with the melted buttery spread, garlic salt, and pepper, and pile on top of each mushroom. Bake at 350 degrees for about 20 minutes and keep checking on them so the breadcrumbs don’t get too brown. Serve immediately.
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Related: Delicious And Easy Korean Recipes For Your Next Comfort Meal
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