Vegan BBQ

Question

I try to avoid doing much barbecuing because the fumes and effects on food are not so great. But I’m doing a little 4th of July bbq for family. 

Looking for any good bbq recipes you all have. Something more creative than Beyond burgers of course. 

Thinking of doing portobello burgers. I love grilling corn on the cob and asparagus. Maybe some cauliflower steaks. 

Would like to get some kind of protein in there so if you have some bbq beans ideas or homemade veggie burger, etc please share!

Crito · Answer

And yes I can google vegan bbq, but looking for tested recipes from a group I can trust on here.

Flattlander · Answer

I bet grilled zucchini would also be good! And here is my favorite vegan burgers, but you might have to make a lot, I get 8 patties, and they are kind of thin, so we usually double them up and have two patties in one burger bun. But they are really yummy. I have never put them on a grill. (there's no beans in them so I don't know if they fit your idea of being for protein). (But they have chia seeds and almond flour in them which do have more protein than veggies). (PS I use flax in place of chia seeds)

https://www.youtube.com/watch?v=2lsDH7Lmw-0&t=11s

Another thought, you could do kebabs, with cherry tomato, mushroom, zucchini, onion wedge etc on a kebab stick. Oooh, you could even add vegan meatballs.

herwin · Answer

kebabs are the best. such a great suggestion.

Mountainmystic · Answer

Crito--try grilling some pineapple slices with a thin coat of barbecue sauce. Or just plain pineapple slices. I like tofu dogs on 100% whole wheat or whole grain buns with sauerkraut & mustard. Corn on the cob with some vegan margarine reminds me of when I was growing up and dad would always bbq in the summer. He was always in good spirits doing that outside. Maybe the beer helped too.😄 Put the corn in aluminum foil and cook on the grill. Or boil it like most people do. Have fun.

Crito · Answer

Thanks all.
Yes, corn on the cob is my go to.  I peel the husks back, get rid of the stringy stuff, dab some Miyoko's butter on them or avocado oil, salt and pepper, chili powder and garlic powder, wrap the husks back up, then in foil and on the grill.  Love it.

I've never done grilled pineapple and always wanted to try it so maybe I'll give that a shot.  Thanks!

Zucchini is always solid.  

When you say tofu dogs, do you mean a brand of tofu based hot dogs liket Lightlife, Tofurky, etc. or do you mean tofu cut into strips and grilled, then served on a dog bun.

We have some family who are warming up to going the vegan route and very close, so I think I may ease them in with some familiar textures and grill some Beyond burgers and brats.  Then go all veggies; grilled corn on the cob, portabello mushrooms, asparagus and I'm going to experiment with some BBQ beans.  Basically baked beans, but in a foil pan on the BBQ.  Definitely going to try the pineapple thing too.  I know some people grill watermelon too, but seems odd to me.

I've avoided the BBQ for so long.  It's just so unhealthy for us and the environment, but we're going to do one last hurrah and get rid of it.

Mountainmystic · Answer

Crito--I like your recipe for corn with Miyoko's butter, salt, pepper, chili powder & garlic powder, then wrapping husks back & grilling in foil. Southwestern style, I presume.

By tofu dogs, I mean Lightlife brand Smart Dogs. Tofurkey sausage are good grilled too. I avoid processed foods mostly, but I like my comfort foods at times. I'm happy eating a fresh mango , peach, nectarine, papaya,  or any fruit. Have you ever been up to Fisher Farms in Ripon, CA in San Joaquin Valley? Best peaches fresh from the grove you will ever have. I have never eaten better juicy tasting peaches in my life. I lived in Lodi south of Sacramento for a year and a half. Drove to Ripon often. 

Like Flattlanders and Herwins comments on kebab's. 

Crito-As for grilling, and fumes & effects on food, are you using charcoal or wood? Wood is renewable resource and good CO2 is released via burning or decaying in forest. I think one can be conscious of the environment & utilize resources in a thoughtful sustainable way. Enjoy.

Crito · Answer

Ah yes, the Lightlife.  My wife and I like those occasionally.  I usually pan fry them in a cast iron skillet for a nice crispy effect.

I've only been through Ripon, never stopped (usually on our way out of the west side of Yosemite on road trips).  I'll have to check that out.  We get some pretty good peaches from our farmers markets here and I wouldn't doubt if they were grown up there.  Best peaches I ever had was on a road trip through Georgia when I was a kid.  I remember eating a bag full of them in the back of the car. Ha

I use a relatively eco-friendly wood charcoal.  The issue is that fumes and flames, regardless of the source, in BBQing are very carcinogenic.  Dr. Greger did a piece about that a while back.

I do what I can though.  Good quality charcoal, (it looks more like charred wood that briquettes) and NEVER EVER lighter fluid which is a BBQ blasphemy.  Always a chimney.

SauseCool · Answer

I adore all sauces. And often I cook them.

https://club.cooking/recipe-category/sauce/

Basically I take recipes from this page.

LizaPolda · Answer

Long time on the barbecue was not necessary to organize or go)

Crito · Answer

Ok I cheated. I had a beautiful vegan burger recipe to try but ran out of time to make it. Chasing kiddos around all week forced us to take an easier route. Here was our 4th of July BBQ:

- Beyond Meat burgers with follow your heart cheese melted on. Lame I know but our meat eating guests loved them and I think are opening up to changing their diets. Moving to mock meats and cheeses is probably an easier first step for them. 

- Kabobs:  onion, pineapple (thanks for the suggestion it was great!), bell pepper, crimini mushrooms and Beyond Italian sausage. Covered in homemade bbq sauce. This was the favorite of the day. 

- BBQ beans:  great northern white beans and red kidney beans mixed with vegan brown sugar, bbq sauce, paprika, chili powder and topped with pieces of Tempeh Bacon (lightlife). All in a Foil pan, covered and cooked on the grill. 

- Corn on the cob. Seasoned, oiled, wrapped back in their husks and in foil and on the grill for 30 min. 

- Asparagus - my fav grilled veggie

- Lightlife hot dogs. My wife’s favorite mock meat. 

- Italian potato salad (no mayo, just Italian seasonings and oil and vinegar)

- slow roasted tomatoes. My mom made them. Fantastic!  Plum tomatoes, cut in half, covered in olive oil and garlic and roasted at 250 degrees for a few hours. 

Nice cream for dessert.

herwin · Answer

someboy is drooling right now....

Crito · Answer

As much as I try to avoid the fake meats, I have to say....the Beyond Italian Sausage is pretty [censored] good.  I can take or leave the burgers.  Never a fan of ground beef.

I was surprised about the grilled pineapple.  Didn't make sense to grill fruit and I usually don't like fruit mixed with my savory meal, but it was solid.

herwin · Answer

frying pineapple changes the taste bc the sugars inside the pineapple gets caramalized. so it gets much sweeter.

johnbetts · Answer

It wondered me that fruit has also been grilled. There is no sense to grill pineapple. I don't like mixed spicy fruits. However, it is solid.

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