Food Friday – Top 10 Vegan BBQ Recipes
Best Vegan BBQ Recipes
This month on our blog we are featuring our Top 10 Vegan BBQ recipes. As the weather heats up and the government are allowing up to 6 people to gather outdoors in gardens, more and more people are lighting up their BBQ’s to grill their favourite summer dishes.
With an emphasis on environment, and with so many plant-based options available, there has never been a better time to try cruelty-free eating this Summer.
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Serves 4 – *1/4 cup / 45g uncooked quinoa *2/3 cup / 170ml water -> to cook quinoa for 14min *400g kidney beans, drained, rinsed and smashed in a bowl *3oz / 85g tomato paste *1 tsp paprika powder *1 tsp onion powder *1/2 tsp garlic powder *1/2 tsp oregano *1 tsp salt *1/2 tsp pepper *1/4 oats *1 Tbsp olive oil
Place all ingredients, the cooked quinoa, the smashed kidney beans and the spices into a bowl and mix it up, till you have a smooth texture. Form 4 burgers and cook them on each side for 4 min in a pan with some oil or on your grill.
BURGER BUNS *60ml lukewarm water *1/2 pack dry yeast *1 Tbsp sugar -> add water, dry yeast and sugar to a bowl and set aside for 5min *200g whole flour *90ml oat milk *1,5 Tbsp sunflower oil *1 tsp salt -> mix everything together in a bowl and knead into a dough. Let rise for a 1h. Form 4 buns and let them rise again for 1h to desired size. Optional: sprinkle some sesame seeds on buns before baking.
Bake in a preheated oven at 180 degrees Celsius for 15 min.
Enjoy your homemade vegan burger with some fries, chips or a salad🥗
Follow @pricklylemon for more delicious vegan recipes!
For the base I mixed some chopped kale with some coleslaw mix. Then I topped that with whole kernel corn, toasted chickpeas (see earlier post for recipe), BBQ Jackfruit, sweet yellow onion, and avocado!
The ranch is made using a blend of Oatley, Veganaise, pepper, nutritional yeast, parsley flakes, garlic powder and a pinch of salt and smoked paprika.
Dress your salad with the ranch and a drizzle of BBQ sauce and ENJOY!
Recipe from @danethevegan
Plant based food is now available from ALDI. Burgers, sausages, skewers and even baked slices & sausage rolls.
Here we have their “no beef” burger doubled with their jackfruit burger, along with their Korean inspired skewers and a homemade red pepper, carrots and beet root side salad. Inside the burger is vegan mayo & spicy sriracha mayo.
Recipe from @plantbased_kan
I love the turmeric anti-inflammatory twist to this recipe! Great for a healthy lunch or a side dish to your vegan BBQ.
1 can chickpeas
2 cloves garlic, minced
2 tbsp tahini
1/2 tsp cumin, ground
2 tsp turmeric, ground
1 lemon, juiced
3 tbsp extra virgin olive oil
1/2 tsp sea salt
4 tbsp ice cold water
Add chickpeas to a small pan and cover with cold water. Bring to the boil and reduce to a simmer. Cook until chickpeas are almost falling apart and mushy. Drain and allow to cool. Add garlic and lemon juice to food processor and blend to combine. Add in cooled chickpeas and all other ingredients. Process until super smooth and creamy, adding more cold water if you need to.
Recipe from @bos.kitchen
10. Summer Salad
- Cooked Quinoa ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀
- Baby spinach⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Arugula ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀
- Chickpeas (I used canned ones)
- Green Asparagus (steamed/roasted)
- Fruits of choice e.g. blueberries, honey melon, strawberries
Optional: some sesame seeds on top.
- Dijon mustard
- Apple cider vinegar
- Agave syrup
- Salt & pepper to taste
Optional: little bit of olive oil
Recipe from @nathalie.vegan