Tips and Recipes for a 100% Vegan and Vegetarian Barbecue

Difficulty: Easy
Duration: 20 minutes
Servings: 4-6

Ingredients:

• 1 cup cherry tomatoes
• 1 ear of corn
• 1 small courgette
• 1.5 cup mushrooms, halved

For the marinade:

• 2 tablespoons peanut butter
• 1 tablespoon white miso
• 1 cup fresh coriander
• Juice of 1 lemon
• 1 teaspoon maple syrup
• 1 teaspoon fresh grated ginger
• 2 cloves garlic
• ½ teaspoon cayenne pepper
• 1 pinch of hot sauce
• 1 cup water
• Salt and pepper to taste

Method of preparation:

1. Prepare the vegetables. Slice the courgette, cut the mushrooms in half and cut the corn into 2 cm pieces. Place the vegetables in a large bowl.
2. Add the marinade ingredients to a blender and blend until smooth. Add the marinade to the vegetables and blend. Leave them in the marinade for at least 20 minutes, but the longer the better.
3. Thread the vegetables onto skewers. Reserve the remaining marinade in the bowl.
4. Grill the skewers in the barbecue for about 5 minutes, then turn them over and brush them with more marinade. Grill for another 3-5 minutes, until the vegetables are tender and have the grill marks. Serve and enjoy!

Difficulty: Medium
Duration: 1h 15min
Servings: 6

For the lentil burger:

• 1.5 cup brown lentils
• 297 g firm tofu (one block)
• 3 tbsp tomato paste
• 12 dried tomatoes
• 1.5 tbsp olive oil
• 1.5 chopped small onion
• 0.75 cup whole wheat flour
• 1.13 cup rolled oats
• 1.5 grated carrot
• 1.5 teaspoon oregano
• 1.5 teaspoon thyme
• 1.5 teaspoon basil
• 1.5 teaspoon soy sauce
• 1.5 teaspoon mustard
• Salt and black pepper to taste

For the basil mayonnaise:

• 9-12 tablespoons of mayonnaise
• about 15 basil leaves

For the rosemary chips:

• About 12 large potatoes cut into equal rounds
• 1.5 teaspoon rosemary
• 3 tablespoons olive oil
• Sea salt to taste

For the hamburger:

• Hamburger bun (or other to preference)
• Arugula
• Tomatoes

Method of Preparation:

1. Cook the brown lentils according to package directions.
2. Make the rosemary crisps: preheat the oven to 474ºF. Place the potato slices on a baking tray. Drizzle with olive oil and sprinkle with rosemary and salt. Bake for about 40 minutes or until crisp and brown.
3. Make the basil mayonnaise: in a food processor, combine the mayonnaise and basil leaves and process until creamy.
4. Place about ¼ of the cooked lentils in a food processor along with the tofu, mustard, sun-dried tomatoes and tomato paste. Process until uniform.
5. In a small frying pan with a drizzle of olive oil sauté the onion for about 3 minutes or until translucent.
6. Add the remaining cooked lentils, onion, rolled oats, whole wheat flour, grated carrot, spices, soy sauce and mustard to the lentil mixture and stir well. Season with salt and pepper and shape the burgers.
7. Grill the burgers on the griddle on the barbecue or directly on the grill for about 3 minutes on each side or until lightly browned.
8. Serve on the bun with the basil mayonnaise, arugula and tomato and the potatoes to accompany.

Difficulty: Medium
Duration: 50 minutes
Servings: 6

Ingredients:

• 3 teaspoons extra virgin olive oil
• 2 cups coarsely chopped white mushroom caps
• 2 cups wheat gluten
• 2 teaspoons garlic powder
• 2 teaspoons paprika powder
• 1 teaspoon smoked paprika powder
• 1 teaspoon ground annatto
• 1 teaspoon onion powder
• 1 teaspoon ground sea salt
• 1 cup mushroom stock (more if necessary)
• ½ cup black beer
• ¼ cup soy sauce
• 1 tablespoon vegan English sauce
• 1 tablespoon smoked walnut flavoured liquid (optional)
• 1 tbsp tomato paste
• 2 tablespoons peanut butter
• 2 cup BBQ sauce
• Sliced jalapeño peppers to taste
• Chopped cilantro to taste

Method of preparation:

1. Heat 2 teaspoons of the olive oil in a medium skillet over medium-high heat. Add the mushrooms and cook until soft and golden brown, about 5 minutes. Let it cool.
2. In a large bowl, whisk together the gluten, garlic powder, paprika, smoked paprika, ground annatto, onion powder and salt until fully combined.
3. Preheat the oven to 374°F and lightly grease a square pan.
4. Place the mushrooms, stock, beer, soy sauce, English sauce, smoked liquid, tomato paste and peanut butter in a food processor or high-powered blender and blend for about 1 minute or until smooth and creamy. Turn to the dry mixture and stir until it turns into a ball of elastic dough. Knead for about 1 minute.
5. Pat the dough down so it spreads evenly in the pan until it reaches all four corners. Bake for 30 minutes. Leave to cool for 10-15 minutes, then remove from the pan and cut lengthways. Use a sharp knife and score (don't cut all the way through) the rib horizontally, about 1 inch thick. Each half should look like one rib.
6. Grill on the griddle with 1 teaspoon of olive oil or directly on the grill. Drizzle sauce on all sides of the rib and grill for 3 to 4 minutes per side, until you see grill marks or one until they are golden brown.
7. Use extra BBQ sauce for dipping. Serve with sliced jalapeño peppers and chopped coriander for extra flavour.

Difficulty: Easy
Duration: 35 minutes
Servings: 6

Ingredients:

• 900 g waxy potatoes
• 2 tablespoons white wine vinegar
• 15 diced dill pickles
• 4 celery stalks, diced
• 1 small red onion finely chopped
• 2 green onions cut into rings
• ½ cup chopped parsley
• ½ cup mayonnaise
• 2 teaspoons Dijon mustard
• Salt and pepper to taste

Method of preparation:

1. First, peel the potatoes.
2. Then cut the potatoes into medium-sized cubes.
3. Place the diced potatoes in a pan. Cover them with water and bring them to boil. When the water is boiling, add a teaspoon of salt and turn it down to medium heat. Cook for about 8 minutes. Check them regularly. Make sure they don’t get too soft.
4. Drain the potatoes and put them back in the pan. Add two tablespoons of white wine vinegar and let them cool for about 25 minutes.
5. While the potatoes are cooking, chop the celery, dill pickles, purple onions, parsley, and green onions. Place all ingredients (including the cooked potatoes) in a large bowl and coat with mayonnaise and mustard. Season with salt and pepper and serve.

Difficulty: Easy
Duration: 11 minutes
Servings: 6

Ingredients:

• 6 portobello mushrooms
• 6 cloves garlic
• ½ cup olive oil
• 5 chopped tomatoes
• 1 cup chopped basil
• Salt and pepper to taste

Method of preparation:

1. Mix 4 cloves of garlic (crushed), with 4 tablespoons of olive oil in a small bowl. Use this as a marinade for the portobello mushrooms and coat them with one using a brush. Season with salt and pepper, grill them in the basket or on the topper for 6 minutes (3 minutes on each side).
2. While the portobellos are cooking, mix the chopped tomatoes, the remaining olive oil, garlic, basil in a small bowl. Top them with the filling and serve.

Difficulty: Easy
Duration: 50 minutes
Servings: 1 pot

Ingredients:

• 170 g tomato extract (half a can)
• 1 can of pelatti tomatoes
• ½ cup apple cider vinegar
• ⅓ cup of molasses
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• ½ teaspoon sea salt
• Ground black pepper to taste
• Cayenne pepper to taste (optional)

Method of preparation:

1. Blitz the tomato pelatti with the juice in a blender.
2. Mix all the ingredients in a deep pan and bring to a boil over high heat stirring constantly.
3. Lower the heat and stir from time to time so as not to stick to the bottom. Allow to cook for 20-30 minutes, depending on the desired consistency.
4. Check the salt and acidity. If it’s too acidic, add a little more molasses and return the pan to the heat, just to adjust the texture.
5. Leave to cool and store in a covered pot in the fridge, for up to 2 weeks maximum.

Tips:

• The tomato pelatti (400g) can be replaced with the same amount of tomato paste or tomato juice.
• Whiskey lovers: try adding 2 tablespoons of the drink when the sauce is at the desired texture, with the heat turned off.