There are tons of affordable vegan BBQ options so you don’t have to dent your wallet buying vegan meat options like soy burgers or sausages. With a bit of creativity and imagination, you can come up with several simple yet tasty meat-free foods from vibrant veggie burgers to sizzling skewers and vegan barbecue ribs.
We have a whole rundown of vegan-inspired meals that will help you embrace the idea of eating meat-free barbecues this summer including vegan BBQ sauces, side dishes, main meals, and desserts. Some of the recipes, especially the traditional barbecue side’s veggie skewers, roasted potatoes, and green salads, are super easy to make because they are often already vegan. Read on for some vegan BBQ hacks and pro-tips that will help you make the most out of this grilling season.
Vegan BBQ Sauce Recipes
There are endless options of store-bought vegan barbecue sauces out there but nothing beats a fresh homemade recipe. Here are some of the easy-to-make sauces that are delicious on just about anything from vegan burgers to Trusted SourceSoy and Health Update: Evaluation of the Clinical and Epidemiologic Literature www.ncbi.nlm.nih.gov and vegetables:
Recipe 1. Using organic ketchup
- ½ cup Organic ketchup
- 1 tablespoon of each (white vinegar, coconut sugar, and vegan Worcestershire)
- 3 tablespoons apple cider vinegar
- ½ teaspoon of each (smoked paprika, garlic powder, onion powder, pepper, and chilli powder)
- 1/3 cup of water
- Combine all the ingredients starting with the organic ketchup and finishing with water in a small saucepan over medium-high heat.
- Whisk the ingredients together, let them boil, then reduce the heat to let them simmer for about 15 to 20 minutes or until the liquid has reduced and formed a thick sauce.
- Set aside to cool then transfer to a glass jar with a lid.
- Refrigerate up to 3 weeks.
Recipe 2. No sugars
- 1 cup canned tomato sauce
- 1 tablespoon of each (tomato paste, soy sauce, and smoked paprika)
- 1 teaspoon of each (hot sauce, old bay seasoning)
- 2 tablespoons of each (white vinegar, apple cider vinegar)
- Add all the ingredients in a saucepan over medium heat then cook for 10 minutes.
- Let the sauce cool down before storing it in a sealed container.
Recipe 3. Texas sauce
- 2 cups tomato sauce or puree (not tomato paste)
- 2 tablespoons of each (regular molasses, liquid smoke, apple cider vinegar)
- ¼ cup pure maple syrup
- 3 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 ½ tablespoons regular American chilli
- ½ teaspoon ground black pepper
- ¼ teaspoon fine salt
- Combine all the ingredients in a food processer or blender and process until smooth.
- Add the smooth mixture to a saucepan over medium heat then allow it to simmer. Whisk continuously and allow the spices to cook through.
- Let the sauce cool down then chill it to enhance its flavors.
Vegan BBQ Side Dishes Recipes
Here are some of the best savory Vegan BBQ side dish recipes that will make your barbecue experience worthwhile.
1. Baby potatoes
It is no doubt that potatoes are the most versatile food. However, very few people think of grilling them. This grilled baby potatoes recipe will blow your mind.
- 3 pounds of small gold potatoes
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Put the potatoes in a saucepan then cook until tender when pierced with a fork.
- Slice the potatoes in half then put them in a mixing bowl. Add 1 tablespoon of salt, pepper and olive oil then toss the potatoes to coat them with the seasonings.
- Place the potatoes on a vegetable grill basket then grill them over high heat until lightly browned and heated through.
2. French bread pizza bites
- 3 fresh roma tomatoes (finely diced)
- 3 green onions (finely chopped)
- 2 tablespoons extra virgin oil
- 3 cloves of garlic (minced)
- 8 fresh basil leaves (finely chopped)
- ½ teaspoon dried oregano
- 1 tablespoon of (balsamic vinegar and vegan parmesan)
- ¼ teaspoon of (sea salt, black pepper)
- 1 baguette
- Combine all the ingredients except the salt and the baguette in a large bowl. Mix then put in the fridge to marinate for an hour. Refrigeration is optional.
- Remove from the fridge then allow to sit for 5 to 10 minutes.
- Lightly toast the baguettes in the oven at 350 degrees F.
- Toss the mixture with sea salt. Top the tomato mixture on the baguette slices then serve.
3. Grilled corn
You will need a grill for this recipe. If you don’t have one check out the popular Cuisinart Griddler. It is one of the most versatile grills that money can buy with 6 cooking options. What’s more, its grill/griddle plates removable, reversible and nonstick for hassle-free cooking.
- 4 ears of corn
- 1 teaspoon salt and freshly ground black pepper to taste
- 1 tablespoon of olive oil
- Remove the silk from the corn but leave the husks on so that you can use them as a handle when you turn the corns on the grill.
- Put the raw corn on the hot grill and grease them with olive oil.
- Turn them every 2 or 3 minutes. The corn should be ready in about 15 minutes depending on your grill.
- Pierce the corns’ kernels with a fork to check for readiness. Season with salt and black pepper then serve.
- ½ white cabbage
- ½ red onion
- 3 tablespoons of (vegan mayonnaise and vegan yoghurt)
- 2 carrots
- 80g sultanas
- 6 dried apricots
- 2 teaspoons curry powder
- Fresh coriander leaves
- Peel and slice the onions thinly then put them in a mug and cover with hot boiling water to take away the raw overpowering taste of onions.
- Slice the cabbage thinly then place in a large bowl. Be sure to remove all the thick stalks in the middle of the cabbage leaves.
- Peel and cut of the ends of the carrots then grate or chop them into thin matchsticks before adding to the salad bowl.
- Chop the apricots finely and add to the bowl.
- Drain the water from the onions then add them to the bowl together with the sultanas.
- Mix the vegan yoghurt, curry powder and mayonnaise in a mug thoroughly then add it to the coleslaw salad.
- Chop the coriander leaves and stir through the coleslaw salad before serving.
5. Grilled skewers
- 4 medium (red onions and zucchini)
- 2 of each (red, yellow, orange, ad green bell peppers)
- Balsamic vinegar
- Olive oil
- 5 cloves of garlic
- 3 tablespoons (fresh parsley and cilantro)
- Ground black pepper
- 1 teaspoon fresh rosemary
- Soak about 8 to 10 skewers in water for 20 minutes.
- Prepare the vegetables. Peel and chop the red onions into 6 pieces. Each onion should be in 6 pieces. Chop the zucchinis into rounds then seed and chop the bell peppers in 1-inch dices.
- Make the garlic herb sauce. Combine the minced garlic, rosemary, salt, pepper, cilantro, parsley, and olive oil in one bowl then whisk to mix. Set it aside.
- Skewer the vegetables alternating them. Brush the skewers with a bit of olive oil.
- Place the skewers on a hot grill and cook until they soften and begin to brown on the edges.
- Remove from the grill and brush with the garlic herb sauce. Sprinkle with balsamic vinegar then serve.
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Vegan BBQ Main Dishes Recipes
Here are the most hearty, filling and richly flavored main vegan BBQ dishes that you can try at your next BBQ party.
1. Cauliflower wings
- ½ large cauliflower head cut into florets
- ¼ cup flour
- 3 tablespoons milk
- Oil spray or oil
- ¼ teaspoon garlic powder
- ½ cup buffalo sauce or any hot sauce
- ½ cup breadcrumbs (optional)
- Preheat your oven at 425 degrees F then line your baking dish with parchment.
- Place the cauliflower florets in a bowl then spray with oil. Toss the florets with the flour and garlic powder.
- Add milk to the coated florets then toss them with finely ground breadcrumbs if you choose to use them.
- Arrange the cauliflower in a single layer on the baking dish then bake for 25 minutes.
- Combine the buffalo sauce with oil then remove the cauliflower from the oven and dip them in the sauce.
- Bake again for 15 minutes then broil for 5 minutes to ensure it doesn’t burn.
2. Tofu dogs
- 16 ounces of extra firm tofu
- Hot dog buns
- 2 tablespoons maple syrup
- ¼ teaspoon of each (grated garlic and ginger, toasted sesame oil)
- 2 teaspoons smoked paprika
- ½ cup tamari
- Cut the tofu into strips as big or as mall as you like. Poke their sides with a fork to allow the marinade to spread through them well.
- Combine all the other ingredients in a ziplock bag then mix well with your hand.
- Add the tofu to the mixture in the bag then let it marinate for about 2 hours.
- Cook the tofu on a large pan with oil over medium heat.
- Serve with your favorite toppings and enjoy.
3. Mushroom burger
For the burger
- 4 whole wheat buns
- 4 tablespoons sunflower tomato spread
- 1 red onion
- 2 tomatoes
For the vegan Burger patties
- 6 mushrooms (cut into small pieces)
- 1 onion chopped
- 1 clove of minced garlic
- 1 ½ cups of chickpeas
- 5 tablespoons water
- 3 tablespoons ground flaxseeds
- ½ cup of (whole wheat bread crumbs, rolled oats ground into oat flour)
- 1 tablespoon (oregano, basil, and paprika powder)
- 1 teaspoon soy sauce
- 1 cup of fresh parsley
- Salt, black pepper, red pepper to taste
- Soak the flaxseeds in water and set aside.
- Mash the chickpeas is a large bowl.
- Grind the rolled oats to fine powder in a food processor or blender.
- Saute the onions and garlic on a pan with olive oil over medium heat. Add them to the chickpeas together with all the other ingredients and mix well.
- Make 4 large burger patties and bake them in the oven for 30 minutes at 350 degrees.
- Cut the whole wheat buns in halves and slather them with the sunflower tomato spread. Serve the burgers with lettuce, tomatoes and red onions.
4. Tofu and cucumber skewers
- 14 ounces of extra-firm tofu
- ½ cucumber sliced into half-moons
- 2 tablespoons of (mustard, Thai chile paste)
- 1 tablespoon soy sauce
- ¼ cup of (honey, chopped peanuts)
- I bunch of mint
- Juice of 1 lime
- Cut the tofu into cubes then let them rest for about ½ hour.
- Mix the honey, mustard, chile paste, lime juice, and soy sauce to form a sauce.
- Coat the tofu cubes with oil then grill for 5 minutes per side to brown.
- Skewer the tofu alternating with the cucumber slices and the mint leaves.
- Pile the skewers on a plate and smother with the sauce.
5. Jackfruit pizza
- 1 pizza dough (store bought or home-made)
- Two 14.5-ounce cans of jackfruit
- I cup of vegan shredded cheese
- ¼ red onion
- ¼ cup pineapple chunks
- 1 small jalapeno
- Pre-heat your oven to 425 degrees and if you are making the pizza dough from scratch do it now and set it aside to rise.
- Drain the jackfruit and cook it in a pan over medium heat for about 5 minutes
- Break the jackfruit apart with a fork or potato masher until you achieve a pulled pork consistency. Remove the seeds and casings.
- Add barbecue sauce and mix well before removing from heat.
- Layout the pizza dough then spread the remaining barbecue sauce on it. Sprinkle cheese on top then evenly spread the jalapeno, pineapple and onions. Top with the jackfruit then bake for 15 minutes until the crust is golden brown.
- Let it cool then serve.
Vegan BBQ Desserts Recipes
A BBQ party is not complete without desserts. Try out these mouthwatering recipes to please your crowd.
- 8 ounces of vegan chocolate
- 1 cup and 2 tablespoons sugar
- ¾ cup and 2 tablespoons all-purpose flour
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- ½ cup vegan butter (melted)
- 2 teaspoons vanilla extract
- ¼ cup cocoa powder
- 1 teaspoon (baking powder, salt)
- Preheat your oven to 350 degrees F then line your baking sheet with parchment paper.
- Cut the chocolate in 1/2inch pieces. Melt half of it in the microwave and set the other half aside.
- In a small bowl mix the flaxseeds with water then allow it to gel for about 10 minutes.
- In another bowl, whisk the sugar and vegan butter until smooth. Add the vanilla, melted chocolate and flaxseed mixture then whisk until well mixed.
- In the same bowl sift the flour, baking powder, cocoa powder and salt then fold until all the ingredients are well-combined. Don’t over-mix.
- Stir in the remaining chocolate pieces then pour the batter into the baking dish. Smooth the top of the batter with a spatula.
- Bake for 35 minutes
- Slice into 10 equal pieces then serve.
2. Asparagus and blackberries
- 10 fresh blackberries
- 2 chopped avocados
- 1 cup chopped asparagus
- 1½ cup fresh chopped tomatoes
- 1 orange pepper
- ½ head of radicchio
- 2 Tablespoons lime juice, freshly squeezed
- ½ cup pumpkin seeds
For the blackberry vinaigrette
- 10 blackberries, halved
- 1 minced shallot
- ⅓ cup EFA oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoon (organic maple syrup, freshly squeezes lime juice)
- Combine all the asparagus salad ingredients except the avocado and lime in a large bowl. Toss the avocado with lime before adding to the mixture.
- Make the blackberry vinaigrette by separating the blackberry pulp and seeds from juice with a strainer. Whisk the juice, oil, red wine vinegar, maple syrup, and lime juice together.
- Drizzle the vinaigrette over the salad then top it with halved blackberries and pumpkin seeds.
3. Grilled peaches and ice cream
- 4 ripe peaches
- Vegetable oil
- 8 scoops of ice cream (your desired flavor)
- Heat your grill to medium high
- Cut the peaches into halves then brush the cut sides with oil.
- Place the peaches on the grill, cut sides facing down, then grill for about 4 minutes until they get grill marks.
- Brush the tops of the peaches with oil then turn over and move to indirect heat. Cook for another 10 minutes.
- Remove and serve warm with ice cream topping.
4. Grilled fruit kabob
- 1 cup (Pineapple chunks, Strawberries, Cantaloupe chunks)
- 1 Banana cut 1″ pieces
- 1 tablespoon Maple syrup for drizzling
- Coconut oil spray
- Vanilla yogurt for dipping (optional)
- Soak your skewers in water for 20 minutes to prevent burning
- Make the fruit kabobs. Thread 2 pieces of banana, strawberry, pineapple, and cantaloupe onto skewer. Repeat to have as many skewers as possible.
- Drizzle the skewers with olive oil and maple syrup.
- Grill the fruit kabob skewer on a preheated grill for about 10 minutes until the fruit softens and chars on all sides.
- Serve with vanilla yoghurt.
5. Kiwi popsicles
- 4 ripe kiwis
- ½ teaspoon sugar (optional)
- 1 ½ cups of pineapple juice (for natural sweetening)
- Slice the kiwis into halves then spoon out the flesh.
- Put the kiwi flesh in a food processor or blender then pour in the pineapple juice.
- Blend on low speed for a few seconds. Don’t over blend as the seeds may break and make the mixture bitter.
- Add sugar or honey.
- Pour the mixture into a Popsicle mold, then insert popsicle sticks.
- Freeze for 6 hours until ice is frozen.
- Remove the Popsicle mold and run it under warm water to remove the popsicles.
You don’t have to miss out on the nice weather outdoor food enjoyment because you are a healthy eater on a Trusted SourceMight a Vegan Diet Be Healthy, or Even Healthier? - Animal (De)liberation: Should the Consumption of Animal Products Be Banned? - NCBI Bookshelf Most great apes consume a wide variety of plant foods (Nestle 1999, 214; Milton 1999). The Western lowland gorillas who live in the Central African Republic, for example, have been observed to eat over 200 different plants and more than 100 varieties of fruit (Popovich et al. 1997). Many of these plants foods are low in calories, so that the great apes must eat large quantities of them. www.ncbi.nlm.nih.gov . There are multiple crowd-pleasing vegan BBQ recipes that will make your carnivore BBQ party counterparts jealous. You don’t even have to spend so much money on meat alternatives to fit in. We have proved the simplest and quickest BBQ recipes for all types of vegans, from vegan burgers, and skewers, to vegan salads, and vegan salads.
Most of the recipes are super easy, especially the traditional barbecue sides that are usually either ready or a breeze to make. Experts recommend making a few swaps here and there to create lots of out-of-the-box dishes. For instance, you can use butter instead of cooking oil or try to make classic cookout staples unnoticeably vegan to satisfy both your vegan and non-vegan guests.