How To Have A Vegan Barbecue Plus Recipes

Want to make sure your vegan barbeque goes off without a hitch? Read these quick tips and "how tos" for vegan barbecuing! Scroll through more * vegan barbecue recipes on my blog.

Preparing your vegan grill

If you'll be using pre-made mock meats, such as veggie burgers or veggie dogs, there's a few things you'll need to know.
First, when shopping for food for your big barbeque, read the cooking instructions on the package label! Some pre-made items, such as some veggie dog brands, simply are not meant to be grilled, and the cooking instructions will say so.
If you try it, you'll end up with a sticky mess rather than a picture-perfect meal!

Second, don't expect your mock meats to behave the same way on the grill as their meat counterparts.
Veggie burgers will taste great, but they just don't have the same natural juices and fat that a beef burger has. While this is great for your cholesterol and your waistline, you'll want to prepare your grill to prevent veggie burgers and mock meats from sticking to the grill.
Clean your grill as your normally would, being sure to scrape off any bits and pieces. Once your grill is clean and cooled, take a paper towel dipped in oil and rub it throughly across the grates. Alternatively, spray your grill with a non-stick cooking spray.
Now you're ready to grill!

Quick and Easy

Try throwing these naturally flavorful foods on the grill for a no-hassle and no-recipe vegan barbeque:

* pineapple rings(sprinkle with cinnamon and sugar)
* portobello mushrooms (brush with oil and serve like a veggie burger with all the condiments)
* sweet potatoes or yams (wrap in foil, or, slice in half, pre-bake, brush with maple syrup for extra sweetness and grill)
* asparagus (soak in water for at least 30 minutes before grilling)
* corn on the cob
* marinated tofu
* apples (slice in half and sprinkle with cinnamon and brown sugar or drizzle with maple syrup)

Entree or side dish?

Just because its a barbeque, doesn't mean all the food has to be on the grill! Add grilled veggies to a green salad, or grill some pineapple for a pineapple and banana ice cream split! Another idea is to toss your grilled veggies with pre-cooked pasta for a main dish or serve inside of scooped out French bread with some soy or non-dairy cheese for a grilled veggie sandwich.

Tofu and Skewers

If you'll be grilling up some tofu, make sure it is extra-firm and well pressed . Tofu, along with smaller veggies such as brussel sprouts and mushrooms, works well on a skewer- just be sure to turn the skewers frequently so all sides are evenly cooked.
You may also want to learn some more about how to grill tofu.

***
Curried Grilled Seitan Kebabs

Ingredients:

* 1 1/2 pounds seitan
* 2 onions, coarselt chopped
* 5 bell peppers, any color, chopped into 1 inch chunks
* 1 cup whole cherry tomatoes
* 1 cup whole mushrooms
* 1/3 cup olive oil
* 3 tbsp sesame oil
* 1/4 cup curry powder
* 1 tbsp salt
* 1 1/2 tsp garlic powder
* barbecue skewers

Preparation:
Place the the ....seitan, onions, peppers, tomatoes, and mushrooms on the barbecue skewers.

In a shallow baking dish or large ziplock back, combine together the olive oil, sesame oil, curry powder, salt and garlic. Marinate the skewered vegetable kebabs for at least 2 hours (longer is fine).

Grill for about 5 minutes on each side, or until done.

Citrus Braised Brussel Sprouts & Cheesy Dill Potatoes
By Kathy - Happy Healthy Life
serves two

2 cups brussel sprouts
1 1/2 cups red potatoes, cubed
1 bunch fresh dill
2 tangerines, temple oranges or sweet citrus
1 large white onion
1-2 Tbsp olive oil
2 Tbsp lemon juice
1 Tsp garlic powder
1 tsp salt
2 tsp black pepper
1 Tbsp dijon mustard
2 Tbsp vinegar (any variety)
1/4 cup vegetable broth
2-4 vegan cheese slice singles, (I only used 2 slices, but you can use more.
)
rice vegan singles are my favorite cheese option.

Directions:

Prep:
Cut off brussel sprout ends. Remove loose or wilted leaves.

Chop into halves.

Wash and slice potatoes into 3/4 inch long cubes.

Slice off long stems of dill herb bunch. Chop dill coursly.

Rough chop onion.

Squeeze one tangerine and rough chop the other.

In a soup pan:
Add oil and potatoes to pan.

Char all sides of the potatoes.

Add in Brussel Sprouts, onions, agave and half of tangerine juice.

Char surface of brussel sprouts.

Add in broth, mustard, vinegar, pepper, salt, garlic powder and half of the dill.

Reduce heat and cover pan with lid.

Allow to cook for about 5 minutes. Shake pan every so often.

Test doneness by inserting fork into potato.

When the veggies seem tender remove from pan into large mixing bowl.

Add vegan cheese slices and toss well. Heat will melt cheese.

Add in the chopped tangerine, remaining fresh dill and 2 Tbsp lemon juice.

Toss again.

Garnish with a cheese slice and fresh dill.

Serve and enjoy!

Barbecue Tandoori Seitan

Ingredients:

* 1 onion
* 1/2 cup tomato sauce
* 1/2 cup soy yogurt
* 1 tsp fresh ginger, minced
* 2 cloves garlic
* 1/4 tsp cayenne pepper
* 1/2 tsp cumin or cumin seeds
* 1 tsp garam masala
* 1/4 tsp ground cloves or 2 whole cloves
* 1/2 tsp salt
* 1 pound seitan, sliced into large chunks

Preparation:

Process all ingredients except the seitanin a blender or food processor until smooth.

Transfer the mixture to a bowl and add the seitan. Stir to coat the seitan well.

Skewer the seitan pieces and grill until browned, basting with any leftover sauce.

Barbecued Seitan Ribz
By Vegan Dad

1 cup vital wheat gluten
2 teaspoons smoked Spanish paprika
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 cup water
2 tablespoons tahini or other nut butter
1 teaspoon Liquid Smoke
1 tablespoon soy sauce
about 1 cup of your favorite barbecue sauce

Preheat the oven to 350 and lightly spray an 8x8 baking dish with canola oil - Mix the first 5 ingredients together in a large bowl - Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients - Stir to mix well and then knead lightly in the bowl for a couple of minutes

Put the dough into the baking dish and flatten it so that it evenly fills the pan - Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces:

Put it in the oven and bake for 25 minutes - While it's cooking prepare your grill

Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later - Generously brush the top with barbecue sauce - Take it to the grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill) - Brush the top of the seitan with more sauce:

Watch it closely to make sure that it doesn't burn - When it's sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary - When done, remove to a platter and cut or pull apart the individual ribs to serve

**************

Pina Colada Ice Cream

Here's what you do:

Gathering the following:

a whole, shell-on coconut* you'll use 2/3 of it
1 fresh pineapple
some of your favorite rum (you can sub pineapple or orange juice)
1/2 lime
a little salt
Agave syrup (optional)

Take your cute little coconut and, with a hammer and nail, pound a couple of holes in its indentations - Drain and reserve the liquid that comes out-

Now smash the heck out the coconut - This is much more fun when done outside in one's bathing suit with sunglasses as protective eyewear-

Pry the coconut meat out of the shell with a flathead screwdriver or similar - Keep doing this until you've hurt yourself and have to stop OR until you've gotten 2/3 of the meat out of the shell

Now for the REALLY tedious part: using a paring knife, remove the last of the brown skin from the outside of the coconut meat - You want your coconut to blend up the color of a white sand Caribbean beach, not look all brown and junky like Rockaway

Put your coconut meat in a blender and whip it up as much as possible, using the reserved coconut juice as liquid to facilitate the blending-

*you can totally skip this whole step and use a can of coconut cream instead

Now, take your pineapple and whack off the frilly top - Same to the bottom, minus the frilly- Sheering down the sides with your knife, slice off all the skin - Cut the naked pineapple in half lengthwise and then in half again so you have 4 long thin pieces- Core the pineapple by cutting away the "V" portion of each of the 4 pieces- Then dice up the pineapple

Add the diced pineapple and a good cup of rum or juice to the blender, along with the lime and salt - You can add some honey if your pineapple isn't particularly ripe or if you like things sweet

Blend it all up

Pour into a container and let freeze - It will be easier to scoop out if you stir the slush a few times during the freezing process but just letting it freeze and then unthaw for 10 minutes before you eat it works too - Serve with blackberries : )

Enjoy!

*******************

Smoky Asian Grilled Tofu Recipe

Grill your tofu in a tangy Asian hoisin-based sauce for an unusual barbecued tofu recipe. Perfect for your vegan barbecue.
It's always best to let the tofu marinade in the sauce for several hours before grilling, so prepare in advance - even the night before your barbecue!
Ingredients:

* 1 block extra firm tofu, well pressed
* 1/2 cup hoisin sauce
* 1 tbsp soy sauce
* 3 tbsp rice wine vinegar
* 1 tbsp lime juice
* 1/2 tsp garlic powder

Preparation:
Carefully slice tofu into 1-inch thick cubes or strips. If you're using skewers, cubes are best, but if you'll be placing your tofu directly on your grill, larger strips are better.

Whisk together all the ingredients, except tofu, and place in a shallow dish. Place the tofu in the dish and spoon some of the marinate on top of the tofu. Allow the tofu to marinade for at least one hour, turning once or spooning more marinade over the top. You can also use a zip-lock bag instead of a dish.

Lightly grease your gill and cook tofu over medium flame for 6-7 minutes on each side, basting with extra marinade.

(Peppers, mushroom, tomato, onion and tofu ready for the barbecue)

Sweet and Spicy Barbecue Tofu Recipe

Ingredients:

* 1 pound extra firm tofu, well pressed and sliced into 3/4 inch rectangles
* 3/4 cup barbeque sauce
* 3/4 cup brown sugar
* 1 tsp chili powder
* 1/2 tsp red pepper flakes
* 3/4 cup orange juice concentrate
* salt and pepper to taste

Preparation:
Whisk together the barbecue sauce, sugar, chili powder, pepper and orange juice over medium low heat until well combined, about 3 minutes.

Place the barbecue sauce mixture in a wide flat dish, and place the tofu in the sauce, coating both sides well. Allow to marinate for at least two hours.

Grill for 4 or 5 minutes on each side, brushing with additional sauce.

Sprinkle with salt and pepper just before serving.

Grilled Sweet Potatoes with Peaches

Ingredients:

* 1 28 ounce can vegetarian baked beans
* 4 sweet potatoes
* 2 peaches, sliced
* 1/2 cup onion, diced
* salt and pepper to taste

Preparation:
Wash potatoes and pierce potato skin several times with a knife. Place potatoes on paper towels and microwave on high power for 10 minutes or until soft.

Cut eight 12-inch squares of heavy duty aluminum foil. Slice potatoes in half and scoop out small portion of potato to make a narrow boat, reserving the scooped out potato. Place one potato half on each foil square.

Mix baked beans, peaches, onion and reserved sweet potato into a bowl and season with salt and pepper. Place mixture in potatoes. Bring up top and bottom edges of foil, leaving a little space for steam expansion during cooking.

Seal potatoes in foil and place on the grill.
Cook 20 minutes over indirect heat, or until warmed

Barbecued Stuffed Acorn Squash

Ingredients:

* 3 acorn squash
* 1 28 ounce can vegetarian baked beans
* 4 tbsp barbecue sauce
* 2 tbsp maple syrup
* 4 tbsp dark brown sugar
* 2 tbsp butter or margarine
* 1 cup hickory or other wood chips, soaked in water for 1 hour then drained

Preparation:
Cut each squash in half widthwise. Slice 1/4 inch off the rounded end of each half so the squash sits upright without wobbling. Scrape out the seeds with a spoon and discard.

Mix baked beans, barbecue sauce, maple syrup and brown sugar in small mixing bowl. Divide mixture evenly among squash halves and top each half with 1/2 tablespoon butter. (The squash can be prepared several hours ahead to this stage and refrigerated.
)

Set up charcoal or gas grill for indirect grilling and preheat to medium. Arrange the squash halves on the grill away from the heat. Cook until squash is tender (the sides will feel soft when squeezed) and the filling is browned and bubbling for about 1 hour. Remove squash from grill and serve immediately.

If using a gas grill place wood chips in smoker box or smoker pouch under the grill grate directly over the burner. Run grill on high until smoking then reduce heat to medium. If using a charcoal grill preheat to medium. Toss wood chips on coals prior to grilling.

Vegan Cole Slaw
serves about 6

1 cup shredded and chopped carrots
1 cup shredded and chopped red cabbage
2 cups shredded and chopped green cabbage
3 heaping tbsp.
Veganaise, vegan "mayo"
1/4 cup red wine vinegar or substitute lemon juice (your taste preference)
1 green pear, chopped
1 tsp.
celery seed
1 tsp.
garlic powder
20 grinds of fresh pepper (2-3 Tbsp.
)
2 Tbsp.
honey or agave syrup
1/2 cup honey-roasted peppered pistachios (optional) - Agave syrup in place of honey

In a large bowl:

Add cabbage and carrots.

Add vinegar.

Toss.

Add Veganaise and Agave syrup .

Toss well.

Add garlic powder and pepper.

Fold in pears.

Fold in pistachios (optional)

Allow to chill in fridge for at least twenty minutes before serving.

Serve cold with fresh pepper on top.

(Garnish with pistachios if you use them.
)

-------

Sweet 'n Pepper Toasted Pistachios

1 cup roasted and salted pistachios (de-shelled)
2 Tbsp Agave syrup
1 Tbsp oil (olive or canola)
5 grinds fresh black pepper

To make:
Add oil to a skillet.

Turn stove heat on high.

When oil starts to sizzle, add nuts.

Shake pan back and forth as you 'toast' them.

(shake continuously over heat during next steps.
)
Add honey and some black pepper.

Shake/toast over high heat for 90 more seconds.

Make sure all nuts are coated.

Remove pan from heat.

Add remaining pepper.

Toss nuts with pepper well.

Pour in a small bowl.

As nuts cool they will harden.

Serve warm or cool.

Herbed Grilled Corn on the Cob

Ingredients:

* 1 cup margarine, softened
* salt and pepper to taste
* 1 tbsp dried parsley
* 1 tbsp chopped fresh basil
* 1 tbsp chopped fresh chives
* 3 cloves garlic, minced and crushed
* 6 ears corn, husks removed

Preparation:
Combine the margarine, salt and pepper, parsley, basil, chives and garlic until well mixed. Refrigerate for at least two hours to allow the flavors to mingle.

Spread the margarine generously over each ear of corn.

Wrap in aluminum foil and grill for 15 to 20 minutes, turning frequently or until done.

Super Rouge Salad
By Kathy - Happy Healthy Life

1 cup pomegranate seeds
2 cups strawberries, sliced
1 red skinned pear, cubed
4 baby bell peppers, red
8 leaves basil, chopped
1 large tomato, chopped into large cubes
3 Tbsp olive oil**
1 Tbsp agave syrup
2 tsp black pepper
1 tsp sea salt
1 tsp red pepper flakes
2 Tbsp red vinegar
3 Tbsp citrus juice (orange, lemon or meyer lemon)

**Optional changes:
*for a fat-free salad, skip oil
*for a creamy salad, use 2 Tbsp Veganaise
*substitute oil with sliced avocado

Berry Good Smoothie
Ingredients

* 16 cubes ice
* 4 fl oz water
* 4 fl ox mixed berry fruit juice
* 1 packet frozen summer berries
* (3 oz) frozen blueberries
* splash of rum (optional)

Preparation method

1. Blend ice cubes in a blender until crushed. Pour in water and juice. Blend. Pour in frozen berries. Blend until smooth. Pour into chilled glasses and serve immediately.

Tip:
If you have fresh berries to hand, of course use those.

Berry Nice Smoothie

Ingredients

* 4 fl oz vanilla soy milk
* 4 fl oz orange juice
* 4 tablespoons wheatgerm
* 8oz frozen mixed berries

Preparation method

1. In a blender, combine all ingredients. Blend until smooth. Pour into glasses and serve.

Refreshing red wine cooler

Stir together red wine and lemonade. Pour into glasses with lemon slices and sprigs of mint.

ENJOY!