Happy BBQ Weekend! I hope you are able to relax, soak in some sunshine and have some fun adventures with your family or friends. And when folks gather, they eat! So as the last stop in my Paninis and Grill Marks Series – here are a few vegan ideas to spice up your weekend get-together BBQ. Get my veg BBQ menu – plus my top 20 Vegan Foods to grill / panini press. Grillfest Inspiration…
Vegan BBQ Menu Ideas:
Sweet Chili Marinated Cucumber Salad
Savory Trio Boardwalk Fries: Yam, Yucca, White
Lemon Pepper Two Bean Salad
Red, White, Blue Flag Fruit Plate
Super Rouge RED Salad
California Backyard Salad
“Better” Hex Party Mix Snack
Vegan Classic Cole Slaw
Crunchy Cool Jicama Slaw
Burgers and Sandwiches:
Mean Green Edamame Soy Burger
Sweet Potato ‘Thanksgiving in July’ Backyard Burgers
Classic Club Sandwich – veganized
Chickenless Salad Sandwich
Paninis from the Grill Marks Series
Vegan Beach Dogs
*Download my Smoothies! IPhone App – perfect for summer sipping*
…still not hungry?? this will kickstart some cravings –> Are You Hungry? Video.
List: 20 Vegan Foods I Love to Grill.
*in no particular order*
20. Seitan Skewers.
Grilled seitan in crispy on the outside and tender on the inside. Black-charred edges. I add a light brushing of a balsamic vinegar/EVOO/black pepper mixture to the seitan before and during grilling. You can also get more elaborate by marinating your seitan overnight. BBQ sauced seitan is also delicious. I like to add big chunks of red or vidalia onions to my seitan skewers. Soak the skewers in water to avoid a charred, breaks-apart stick.
19. Seasonal Fare. Fiddleheads Ferns and Ramps.
For a seasonal taste of the grill choose unique short-lived produce items like Fiddlehead Ferns and Ramps. I like to wrap these small, tender items in a foil packet with a tinge of EVOO, garlic, salt and pepper. Grill until tender.
18. Bell Peppers.
Thick slices of bell pepper are perfect for grilling. Grill until tender, or skewer with other chopped veggies like onion and squash.
17. Vegan Sausages.
Field Roast Spicy Chipotle sausages are my favorite to grill. I halve the sausages and place directly on the grill. They are ready to eat in just under 4 minutes!
I place whole, peeled garlic chunks inside a foil packet – add a bit of EVOO and grill. Garlic will take about 5+ minutes to get tender – maybe longer. Sometimes I place the garlic cloves directly on the grill to half-roast them.
15. Sweet Potatoes.
Slice them thin. Add a brush of EVOO and maybe a drizzle of maple syrup. Grill until tender and serve!
14. Cinnamon Toast.
Grilled cinnamon sugar toast is so much fun on a Saturday morning. I add thick slices of bakery fresh – crusty bread to the grill, spread a bit of vegan buttery spread on top and sprinkle on a layer of cinnamon sugar. Panini press for 3-4 minutes and cinna-sugar bliss is served. Side of papaya doughnuts would be my recommendation…
13. Vegan Hot Dogs.
Fresh diced veggies on top…I love black-charred vegan hot dogs. The soy dogs and veg sausage dogs are all pretty yummy – especially when you pile on the toppings and spicy mustard. You can even try Veg Chili Dogs.
Classic summertime veggie that tastes amazing on the grill. I slather my frilled corn in some vegan buttery spread for an extra special summertime treat. Add cayenne and chili powder for that spicy grilled corn flavor.
11. Green Tomatoes.
Instead of battered fried green tomatoes – I do EVOO/peppered grilled green tomatoes. Be sure to use a nice brushing on EVOO on the tomatoes or they will stick to the grill. I like to add a sprinkle of sunflower seed or vegan cheese on top.
Grilled tempeh is fantastic. Here is how I prepare it in a flash…
2 cups Tempeh, sliced thin and triangled.
1-4 Tbsp EVOO
1/4 cups apple cider vinegar and/or lemon juice
2-3 Tbsp maple or agave syrup
optional: garlic powder, cayenne, other dry run spices/herbs.
Hot To: Marinate in the above ingredients for about 5 minutes. Place on panini press or grill until dark grill marks appear and tempeh is tender to a fork poke. Remove, cool. Add fresh black pepper and sea salt to taste.
9. Portobella Mushroom Caps.
You’ll be amazed at the amount of natural flavor in portobella mushrooms. Simple soak in a tiny bit of balsamic vinegar and EVOO prior to placing on the grill, grill until tender, add salt and pepper to taste. A sprinkle of vegan cheese over top is also a nice touch. Slice thin and spread over salads. Or add to a bun for a vegan porto burger.
8. Artichoke Hearts.
I love grilling artichoke hearts – from a can even! So fast and easy – yet the grilled hearts add tons of dense flavor to salads and even sandwiches and veggie burgers. I simply pull the hearts from the can or jar, slice in half and place right on the grill! It’s that easy. You can brush some EVOO over top if you’d like.
Grilled tofu has a black-charred flavor that simply can’t be beat by any other preparation of tofu. Grilling tofu allows the outside to firm up while leaving the inside moist and tender. Grill marinated tofu, slather tofu in BBQ sauce and grill or simply do a super fast grill of straight from the box tofu and add your seasonings post-grill. Tofu grills up in a matter of minutes. Easy! My favorite flavors for marinating tofu:
Asian: soy sauce and agave and mandarin oranges
Southwest: BBQ sauce
fiesta: lime, EVOO, chipotle powder and garlic powder
Simple American: Maple, Apple Cider Vinegar, black pepper
Picnic: Lemon, Orange juice, citrus zest, Grapeseed Oil
Onions become sweet and tender on the grill. Simply place thick slices directly on the grill – or attach thick chunks to a skewer and grill. Add grilled onions to burgers, sandwiches, salads or pitas. Soak onions in a sugary substance prior to grill to get a nice caramelized effect.
Asparagus is delicious when grilled. And it cooks in about 3-5 minutes. Simply add lemon juice, pepper and a sprinkle of course sea salt to the grill marked finished product. Serve hot!
This may seem obvious, but grilled bread is the perfect addition to a big veggie meal. Add triangled grilled bread slices to the side of a big salad bowl. Grill baguettes for bruschetta, or grill bagels and rolls for sandwiches. You can grill bread dry or add a brush or EVOO. Just don’t over grill – or your grilled bread will turn into toast!
3. Brussel Sprouts.
I tried grilling brussel sprouts last week and loved the results. I halved the brussel sprouts and added a brush of EVOO to the outer leaves. A quick 4-5 min grill, a little salt and pepper and lemon juice and they were a delicious addition to my dinner plate.
2. Apples, Pineapple and Peaches. And Citrus.
I’m not a big fan of grilling fruit – simply because I prefer to eat fruit raw. But sometimes a nice slice of grilled apple or pineapple is the perfect addition to a sandwich or salad. I grill the fruit naked – no need for oil or seasoning. Grilled fruit is also delicious is a grilled fruit dessert. Scoop of vanilla soy cream over top some grilled peaches and maple syrup=yum!
Also, grilled citrus slices make a beautiful garnish for your plate. I love grilled oranges for a Mexican enchilada plate.
1. Marinated Mushrooms.
I toss sliced mushrooms in a bit of vinegar and EVOO – salt and pepper – additional herbs and spices optional. Then I wrap them in a foil packet and simply place the packet on the grill. I press my panini press down and in 5 minutes my mushrooms are perfectly cooked in those delicious marinated juices. Flavors I love to add: chopped leeks/ramps, rosemary, thyme, finely chopped jalapenos, chopped parsley, lemon juice, balsamic vinegar, sunflower seeds.
Bonus: The Apple Prop. My Smoosh-Free Panini Grill Tip: If you are panini pressing delicate foods and don’t want to over smoosh them – add a grill block. I add a halved apple to the grill to prop up the panini press so that it doesn’t weigh too heavily on whatever i am grilling. However, most paninis and flat grilled veggies can handle the full weight of the press. Apple props work best on delicate items like marinated artichoke hearts, tomatoes and soft flat bread.