Vegetarian and Vegan grill – Recipes and ideas for a memorable barbecue outing
Vegan and vegetarian grilling does not have to be boring. With these delicious recipes for vegetables and sauces, the barbecue is even without meat or cheese a success.
Plant-based grilling brings variety to all
Vegan and vegetarian grilling? It’s way easier and, above all, more versatile than expected. Instead of a simple steak or sausage, there are colorful salad variations, dips, slices of bread, grilled vegetables and spicy tofu. Especially suitable vegetables for the barbecue:
Potatoes and sweet potatoes
Of course, this list is not complete and can be expanded. It is best to have vegetables that can be cut into slices so that you can place them directly on the grid and do not need to use aluminum foil unnecessarily.
I’m mentioning this because I’m considering the environment However, you shouldn’t worry if you’re using a little bit of foil. As long as it isn’t in an excessive amount, you’re good to go.
How to grill the vegetables
Marinate the vegetables with a suitable grill marinade
Let the marinade work – preferably for a few hours.
Put the marinated vegetables on the grill.
You can also make skewers of different vegetables. Make sure that the cooking time of the vegetables is about the same, so you do not have to eat raw potatoes with shriveled mushrooms.
Grill vegan sausages – Properly marinated tofu is a culinary delight
If it needs to go fast or meat craving comes up, there are vegan grill sausages and other meat replacement products that you can throw on the barbecue.
Tofu is especially great when smoked for grilling. Smoked tofu is cut-firm and spicier than natural tofu. It pairs wonderfully with grilled vegetables. If you want to grill tofu, you should put it in a spicy marinade, for example from soy sauce and chili, the day before.
Stuffed vegetables for grilling: avocado, mushrooms, zucchini
Stuffed vegetables may take a little more time to prepare, but it’s worth the effort. Basically, you can fill vegetables as you like. Depending on the season, even pumpkin, kohlrabi or potatoes are on offer, for even in winter or autumn grilling is fun.
Avocado, zucchini or mushrooms are classic and tasty examples of stuffed vegetables. Here’s how to prepare your vegetables for the fillings:
1- Halve the vegetables
2- If necessary, remove the core
3- Potatoes should be cooked first
4- For mushrooms remove the stalk completely
5- Now you have a hole in the middle of the halves that you can fill. With potatoes and zucchinis, you have to help a little and make some room with a spoon. Simply scrape off the cores.
6- When your vegetables are prepared, you can go on to the fillings, for example:
Couscous with dates
Beans or chickpeas with refreshing mint
Mediterranean style with dried tomatoes
When filling, you should make sure that the mass is not too crumbly. A filling made of beans, for example, is particularly good if you add tomatoes for the moisture. A splash of lemon juice completes each dish.
For avocado, the filling of couscous and dates fits perfect. Before you fill the avocado, you should first grill it. Brush in both halves with a little oil and put them on the grill.
This is what you need for the couscous and date filling:
Juice of a lemon
2 spring onions
1/2 cup couscous
1/2 bunch fresh mint
70 g of dates
1/4 cup of frozen peas
Persian rose spice (cumin, coriander, rose, cinnamon, cardamom)
2 tbsp olive oil
Prepare the couscous according to the package instructions. Instead of pure water, simply use vegetable broth and you’ll have some flavor in the couscous.
I have written a separate article regarding how to prepare couscous fast and without even cooking it. Here’s the link to the post:
During the time your couscous gets ready, cut the remaining ingredients into small pieces. Afterward, mix everything with the finished couscous and season with lemon, spices and oil.
There you have your delicious filling! Again, the longer the brewing time of the combined mixture, the more intense the taste.
Take your avocados from the grill and fill them with the couscous.
Recipe tip: Tzatziki or mustard sauce for patties and potatoes
When grilling, it also depends on the sauce. Many dips and sauces can also be prepared vegan, for example, Tzatziki:
The sauce is well known. Convince your non-vegan guests with a veganized classic, in which it is hardly noticeable that the animal products are missing.
200 g of unsweetened soy yogurt
1 cucumber, cut into fine strips
2 cloves of garlic, pressed
Some lemon juice
Carefully mix all the ingredients together. Then, cover them and put the blend into the fridge. Let the Tzatstiki sit there for several hours, as this will bring out the full aroma.
Also suitable for the barbecue: mustard sauce
3 cloves of garlic
1 tbsp rapeseed oil
1 teaspoon agave syrup
5-6 tablespoons mustard
2 tablespoons tomato paste
1 tsp balsamic vinegar
Some soy sauce
Salt/pepper to taste
½ teaspoon paprika powder, sweet
½ tsp harissa or cayenne pepper
Cut the garlic and onions into small pieces and fry them with some rapeseed oil.
Then caramelize with the agave syrup.
Afterward, mix everything in a bowl.
Depending on what consistency you want, you can still stretch the sauce with water and season it.
Vegan beer: So that you do not sit on the dry barbecue
A perfect barbecue includes drinks. Many prefer a cold beer, especially in summer. Unfortunately, you have to pay attention to whether it is vegan.
Beer, like wine and many fruit juices, is filtered with gelatin or fish bladders (isinglass). The problem: The manufacturers are not obligated to state such a filter. To be sure, you should inquire with the manufacturer.
One good tip: The Irish beer brand Guinness showed that they care about their Vegan consumers and stopped filtering through fish and other gelatinous substances.
So, yes, if you like dark beers and stouts, then Guinness and all its associated beers are a safe way to enjoy your beverage during a grill party.
Vegetarian barbecue – just skew it!
Meanwhile, word has spread that even vegan barbecues or vegetarian barbecues have its appeal. Skewers give the veggie barbecue a colorful and inviting flair. They are infinitely versatile, and they prevent the vegetables from falling through the grate.
Mushrooms, peppers, zucchini, spring onions, pre-cooked mini potatoes/wedges are quite suitable for skewering. Cherry tomatoes look great raw on the spit, but they can burst open quickly and then pour into the embers.
Plant-based barbecue: small potatoes on a skewer
Of course, not everything has to be skewed during a vegetarian or a vegan grill party. Zucchini halves, mushroom heads and small peppers filled with cream of feta and cream cheese (for the vegetarian guests) or tofu, olive oil, garlic, pepper, salt and herbs (for Vegans), are also a hit.
On the grate, you can sprinkle pumpkin slices with rosemary oil, or fennel slices in a mint marinade, as well. Both variations are quite a delicacy and a big party favorite in our home.
Skewers, like vegetable slices too, are best left to soak in a marinade for a few hours (the longer, the better). Halloumi and Seitan are wonderful with vegetables, as both bring out the spice.
Simply place vegetables, cheese and fake meat on a metal or watered wooden skewer and barbecue for 10 to 20 minutes. Turn it over again and again during that time.
The marinade makes is the “icing on the cake” with the vegetarian and vegan barbecue
Even with plant-based grilling, marinades make dry, fat-free vegetables a pleasure. A grilled zucchini slice with an aromatic grill sauce tastes anything else but bland.
In addition to oil, a Mediterranean marinade contains, for example, salt, pepper, rosemary, thyme or other typical Mediterranean herbs. For a Far Eastern marinade, you mix oil with soy sauce, chili, honey and wasabi.
Besides vegetables, also mild cheeses or white tofu are suitable for marinating. Very spicy cheeses, such as halloumi or smoked tofu taste well when eaten plain.
Grilling with vegetarian or vegan meat
Meat substitutes are again and again cause for discussion, but they are also incredibly practical and tasty. Roast and grill sausages, for the vegan and vegetarian gourmet. Some manufacturers already have spicy, but not always convincing grill steaks on offer, too.
It’s best to prepare your own spelt patties, seitan skewers or soy fillets (made from so-called textured soy protein). For example, you can easily process dry soy cubes into vegan Souvlaki (Greek and Cypese skewer dish).
For this recipe, all you need to do is to cook the cubes in a well-seasoned brew of water, oil, oregano, salt, pepper and a little lemon juice for a few minutes. Then, after they have cooled down, you simply stick them on a skewer with maybe a few pieces of onions.
Vegetarian barbecue: Barbecue cheese is a highlight
Halloumi, a semi-solid cheese made from cow, sheep and/or goat’s milk, is something that shouldn’t be missing at a vegetarian grill party. This specialty of Cyprus is similar to Mozzarella but is firmer and spicier, and it squeaks when chewing.
Halloumi retains its shape when heated, unlike most other cheeses. It is, therefore, ideal for grilled skewers.
Some of you might also already know Saganaki from Greek cuisine. It is made from breaded, semi-solid to solid sheep or goat cheese (feta).
Non-breaded feta usually finds its way through the bars of the grill when grilling. In Greece, they serve Saganaki with lemon slices and white bread.
There are also many Vegan kinds of cheese on the front rise. From Vegan ash ripened Camembert to Vegan cheddar, the varieties grow seemingly by the day.
Thus, the vegan palate has plenty to savor and to choose from during a barbecue outing.
Sweet goodies for a vegetarian barbecue
If the coal is already glowing, you may as well prepare some exquisite desserts there. A sweet favorite is a fair pineapple, fresh or even canned. Combined with grilled cheese you get a Hawaii skewer. As slices, you can put fresh (marinated in rum) pineapple directly on the griddle.
Another big hit is “dressed bananas”. You can grill them together with the peel when the embers are not so hot anymore.
Once the bananas are really black and cracked open, you can flambé them with Grand Marnier or Bacardi rum and some cane sugar.
If you cut the shell lengthwise, you can squeeze two and three pieces of dark chocolate underneath and let it melt. This is always a smash hit at our grill parties, and it tastes heavenly.
Also tasty are halved peaches or pear halves with Roquefort cheese and plums in the late summer or fall season. Cinnamon and sugar, as well as vanilla ice cream, are a perfect match for these appetizing desserts.
I hope you enjoy everything you read about the vegetarian and vegan grill. Make sure to try some of the recipes; I assure you that you and your guests will love them. I find grill outings especially beautiful during the fall season.
By the way, kids simply love grilled Hokkaido pumpkins with cinnamon and marshmallows (they are also available for Vegans).
Let me know in a comment below how your barbecue party turned out to be. You know I’m always curious and looking forward to hearing from you. Also, don’t forget to sign up on our website and grab your free ebook along the way.
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