Eggplant and tofu steaks cooked on the grill can be eaten from plate, served on bread, or inserted into buns. The fruit in the recipe, added here as a garnish, is a pleasing accompaniment. Recipe contributed by Nikki and David Goldbeck, fromÂ American Wholefoods Cuisine.* Continue Reading…
Everyone will love this Grilled Barbecue Tofu recipe! These delicious slices of tofu coated with barbecue sauce and grilled are a vegan’s dream come true.
- 1 (1 lb) package extra firm tofu
- 6 tbsp barbecue sauce
- 1 tbsp soy sauce
- 2 tbsp water
- 1 tsp oregano
- 1 tsp garlic, finely chopped
- 1 tsp salt
- ½ tsp pepper
- 3 tbsp olive oil
- Drain and dry the tofu, then cut into slices. Place in a container with a lid.
- Whisk together barbecue sauce, soy sauce, water, oregano, and garlic.
- Add the marinade to the tofu and marinate for at least 1 hour, or up to 8 hours.
- Preheat the oven grill and grill the tofu for 5 minutes on each side until it is golden brown and crisp.
Discover this delicious recipe of Vegan Slouvlaki Tofu Skewers. These Greek-inspired skewers make perfect appetizers or light main courses.
- ¼ cup lemon juice
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 5 garlic cloves, chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 1 block extra film tofu, cubed
- In a bowl, whisk all ingredients (except tofu). Add the tofu cubes and flip them over so they are well coated. Marinate for at least 1 hour in the refrigerator.
- Remove the cubes from the marinade (keep the marinade) and place the cubes on six metal or wooden skewers.
- Cook brochettes on the grill for 10 to 15 minutes. Brush the skewers with the marinade preserved during cooking.
- Serve hot with salad, vegetables, or rice.
Here are a few ways to make the most of the veggies on the grill, some tried and true (eggplant, peppers, and someÂ that you may not have consideredÂ (cabbage, asparagus).Â First up, Grilled PineappleÂ (above) is amazing. Itâ€™s a perfect foil for vegan proteins (tofu, tempeh, seitan, or vegan sausage) and veggies cooked on the barbecue.Â Continue Reading…
The easiest route to a grilled vegan burger is to simply lavish portobello 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 cornÂ and a big salad or any Â kind of potato salad. Â Photos by Rachael Braun. Continue Reading…
Be prepared for a new late spring favorite!Â I knew I wanted to grill the asparagus and I knew I wanted something special on top, but that special something eluded me untilÂ I thought ofÂ the simplest and most elegant appetizer radishes spread with butter (vegan buttery spread, in this case)Â and a garnish of sea salt.Â Oh my goodness, this dish is amazing! Recipe and photo contributed by Betsy DiJulio; adapted from The Blooming Platter. Continue Reading…
This basic marinade is excellent for grilling vegetables. The tang of lemon juice balances the fruity taste of the olive oil. Continue Reading…
In diner lingo, anything spinach is called â€œPopeye,â€ hence the name for this variation on the classic club sandwich. Although we oftenÂ 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 fromÂ American Vegan Kitchen: Delicious Comfort Food from Blue Plate Specials to Homestyle Favorites*Â (Â© 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. This is a nice accompaniment to grilled plant proteins â€” tofu, tempeh, and/or seitan. Continue Reading…
Fresh roasted red peppers say “summertime.” Their understated sweetness catapults so many foods to the next flavor level.Â 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.
If you love grilled vegetables, easy ideas and tips can be even more useful than specific grilled vegetable recipes. The great flavors of fresh summer vegetables turn extraordinary when exposed to the rapid, high-heat action of a barbecue grill. A slight sweetness is brought out, which, combined with slight charring, results in a most pleasant sensation. Continue Reading…
Here are some tips and recipes for preparing barbecued tofu, tempeh, and seitan on the grill. These basic recipes will work on any kind of grillâ€”gas, charcoal, or electric. These recipes presume you’re comfortable with whatever type of barbecue you own. Follow manufacturer’s instructions for preparing and using the grill. Look for expanded tips and recipes in Vegan Holiday Kitchen.* Continue Reading…
This easy, no-cook vegan barbecue sauce recipe takes nearly no time to make. Though I’m all for good store-bought sauces as shortcuts, I’ve never found a prepared BBQ sauce I’ve really liked, so I rely on this one. It’s especially delicious with plant-based protein foodsâ€”tofu, tempeh, and seitanâ€”prepared on the grill. See Barbecued Tofu, Tempeh, or Seitan for ideas and directions. Photos by Rachael Braun.
A well-flavored marinade, this adds an Asian spin to grilled, stir-fried, or sautÃ©d tofu, tempeh, and seitan. It also enhances vegetables, including eggplant, broccoli, green beans, scallions, carrots, and mushrooms. Use it to pan-sautÃ© or grill vegetables and plant proteins. See our Teriyaki Eggplant recipe. Photo by Evan Atlas.
A grilled version of the classic French stew called ratatouille, this glistening warm salad is a welcome offering at a vegetarain/vegan barbecue. It features the characteristic ingredients of this dish, including eggplant, onions, zucchini, and bell pepper. Continue Reading…