With summer, Father’s day and the 4th of July right around the corner, everyone’s getting their BBQ grills ready. But if you’re a vegetarian or vegan, you might feel a little left out since hot dogs and burgers aren’t really on your list. But don’t worry, because here’s a list of healthy vegan and vegetarian BBQ recipes for snacks and meals that are perfect for the summer. These tasty snacks and meals are proof that grilling isn’t just about hamburgers, hot dogs, and ribs!
1. Peach Panzanella
Consider making this scrumptious Peach Panzanella salad to freshen up your taste buds. All you’ll need are the following:
- 6 thin slices of brioche loaf cut into cubes
- 4 lettuces cut into quarters
- 6 ripe peaches cut into wedges
- 2 balls of vegan friendly Cheese (any type you like will do!)
- 1/2 teaspoon of lemon thyme leaves
- A Handful of basil leaves
And for the dressing, you’ll need the following:
- 6 tablespoons of olive oil
- 1 juiced lemon
- 1 tablespoon of capers in brine, drained and finely chopped
Whisk the oil, lemon juice and capers in a small bowl to make the dressing. Then start with the salad by heating the oven to 374F/190C. Sprinkle the brioche cubes over a baking sheet and bake for 10 minutes. Then remove from oven and let it cool. Arrange the lettuce on a platter with the peaches and cheese and season them. Then drizzle the dressing and sprinkle the thyme, basil and the brioche cubes over them.
2. Try a Delicious Vegan BBQ Teriyaki Tofu
This tasty vegan teriyaki dish is super easy to make and it’s perfect for the summer. Here’s what you’ll need for this dish:
- 4 tablespoons of soy sauce (I prefer low salt)
- 2 tablespoons of soft brown sugar
- A pinch of ground ginger
- 2 tablespoons of mirin
- 3 teaspoons of sesame oil
- 350 gram block of very firm tofu cut into thick rectangle slices
- 1/2 tablespoon of rapeseed oil (olive oil is a great replacement too)
- 2 courgettes or zucchini, sliced into strip
- 200 grams of Tenderstem broccoli
- Black and white sesame seeds to serve
Mix the soy sauce, soft brown sugar, ginger and mirin with 1 teaspoon of sesame oil and brush it over the tofu. Then place in a shallow dish and pour any leftover marinade and let it chill for an hour. Then mix the remaining sesame oil with the rapeseed or olive oil and brush them over the courgette slices and broccoli. Barbecue or griddle them for 10 minutes and set aside. Then barbecue both sides of the tofu slices for 5 minutes and serve the tofu on the bed of vegetables with what’s left of the marinade and sprinkle the sesame seeds.
3. Snack on a Delicious Portobello Mushroom Bruschetta
Making a Portobello Mushroom Bruschetta in 2 steps is easy. You just need these 5 ingredients:
- 12 big portobello mushrooms (but any size will do, they’ll just be smaller)
- 6 garlic cloves
- 1/3 cup of olive oil
- 3 chopped tomatoes
- 1/2 cup of chopped basil
- Salt and pepper to taste
In a small bowl, mix 2 pressed garlic gloves with 2 tablespoons of olive oil and coat the portobello mushrooms with a pastry brush. Season them with salt and pepper then cook them in a grilling pan for 3 minutes on each side. While they cook, place the chopped tomatoes, remaining olive oil, garlic and basil in a bowl and mix. Then divide the portobello mushrooms on a plate and top them with the tomatoes.
4. Carrot & Cumin Hummus
This Carrot & Cumin Hummus with Harissa dish is vegan, gluten free and makes the perfect side dish for any BBQ. You’ll just need the following:
- 500 grams of carrots
- 2 tablespoons of olive oil
- 1 teaspoon of cumin seeds
- 1 garlic bulb
- Juice from a lemon
- 110 milliliters of extra virgin olive oil
- 1 can of chickpeas (drain and rinse)
Heat the oven to 392F/200c. Cut the 500 grams of carrots into chunks and mix with 2 tablespoons of olive oil, 1 teaspoon of cumin seeds and a garlic bulb broken into cloves.
Then roast this combo on a baking tray in the oven for 40 minutes until they’re caramelized. Now squeeze the cloves out of their skin and throw them into a food processor along with the carrots, juice from 1 lemon, 120 milliliters of extra virgin olive oil, the chickpeas, and seasoning and blend until it’s nice and smooth. Also, you can sprinkle sliced almonds or seeds on top, and then serve on flatbreads.
5. Spiced Halloumi and Watermelon Skewers
Make some spiced Halloumi and watermelon skewers this summer with the following ingredients:
- 2 x 250 grams blocks of halloumi
- 1 small watermelon
- 1 teaspoon of ground coriander
- 1 teaspoon sumac
- 1/2 ground cinnamon
- 1 teaspoon cayenne pepper
- 1 teaspoon of ground black peppercorns
Slice each 1/2 of halloumi blocks into chunks. Cut the watermelon into equal-sized pieces and thread the watermelon and the halloumi onto metal or wooden skewers. Then mix the spices with some salt in a bowl and sprinkle over the skewers. Heat a griddle pan on medium high or cook on a BBQ grill for about 3 minutes on each side until the halloumi gets soft and then serve. Keep in mind though that while halloumi is often vegetarian, it’s a good idea to check the package as it can sometimes be made with animal-derived rennet. Also, this dish isn’t vegan as it’s a dairy product.