The Vegan Barbecue: Recipes for Grilling
The easiest route to a grilled vegan burger is to simply lavish portabella mushroom caps in a good marinade and plunk them on the grill. To vary this, simply choose different marinades and accompaniments. This is good with or without buns, and works well on an indoor electric grill as well. If you don’t have either kind of grill, simply prepare in a skillet. Delicious with lightly cooked or grilled corn and a big salad or any kind of potato salad. Photos by Rachael Braun. more→
For your summer barbecue pleasure, grilled pineapple makes a heavenly foil for the assertive flavor of the hoisin-marinated tempeh and green beans. If there was ever a dish that captured the essence of vegan BBQ bliss, this would be it! Adapted from Vegan Holiday Kitchen.* more→
Be prepared for a new late spring favorite! I knew I wanted to grill the asparagus and I knew I wanted something special on top, but that special something eluded me until I thought of the simplest and most elegant appetizer radishes spread with butter (vegan buttery spread, in this case) and a garnish of sea salt. Oh my goodness, this dish is amazing! Recipe and photo contributed by Betsy DiJulio; adapted from The Blooming Platter. more→
This basic marinade is excellent for grilling vegetables. The tang of lemon juice balances the fruity taste of the olive oil. more→
In diner lingo, anything spinach is called “Popeye,” hence the name for this variation on the classic club sandwich. Although we often see club sandwiches with a third slice of bread, they were originally made with two slices. Some people believe the name came from the club cars, which date back to the late 1800s. This grilled vegetable sandwich recipe is from American Vegan Kitchen: Delicious Comfort Food from Blue Plate Specials to Homestyle Favorites* (© 2010, Vegan Heritage Press) by Tamasin Noyes.
Eggplant was just made to be grilled, and grilling it with an Asian-flavored marinade brings out the best of its subtle flavor. more→
Eggplant and tofu steaks cooked on the grill can be eaten from plate, served on bread, or inserted into buns. The fruit, added here as a garnish, is a pleasing accompaniment. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine.* more→
Fresh roasted red peppers say “summertime.” Their understated sweetness catapults so many foods to the next flavor level. Roasted red peppers taste terrific atop crusty bread, seasoned with fresh basil, salt, pepper, olive oil and enjoyed with a glass of dry rose. They can also elevate a humble sandwich from drab to fab. For an easy summer dinner, try them, thinly sliced, tossed with some arugula and served over whole wheat pasta with a dousing of best-quality extra-virgin olive oil.