Vegan Barbecue: A Guide to Delicious Plant-Based Grilling
As a newly-minted vegan, you might be wondering how to make your barbecue the talk of the town without resorting to meat. Fear not! The world of plant-based grilling is your oyster, and with a few clever tricks, you can create a feast that will impress even the most discerning meat-eaters. So, fire up the grill and let's dive into some mouth-watering ideas.
The Art of Plant-Based Barbecuing
The key to a successful vegan barbecue is to focus on the flavors and textures that make plant-based foods so unique. As Genevieve Taylor, author of How to BBQ, wisely notes, 'There’s a real leaning for people to overdo barbecues, but you should approach it just as you would any meal, with one central star and a few sides.' This means selecting a few star dishes and complementing them with a variety of sides.
Star Dishes: A Tasty Trio
Hedgehogged Veggies: Bettina Campolucci Bondi, a plant-forward chef, suggests hedgehogging aubergines and courgettes. Simply marinate them in olive oil, salt, pepper, miso, and soy or jerk seasoning, then grill until tender. The marination process ensures a deep, rich flavor that will satisfy even the most avid barbecue enthusiasts.
Stuffed Peppers: For a hearty main course, fill peppers with chickpeas, harissa, and coriander. Roast them on the side of the heat until softened and cooked through, then bring them over the fire to crisp. Serve with a dollop of harissa-spiked coconut yoghurt for a tangy, flavorful finish.
Grilled Vegetables: Vegetables like aubergines and courgettes are perfect for soaking up smoky flavors. Slice aubergines lengthways, brush with oil, season, and grill until soft. Spread a filling, such as walnut paté with spices, herbs, and pomegranate molasses, over the slices and roll them up. These can be enjoyed at room temperature, making them a convenient option for getting ahead.
Side Dishes: A Crunchy, Colorful Array
Sweet Potato Wedges: Taylor recommends sweet potato wedges with a lemon-tahini dressing and roast chickpeas for crunch. The sweet potatoes add a touch of sweetness to the barbecue, while the chickpeas provide a satisfying crunch.
Grilled Carrots: Layer grilled carrots with pecans, spring onions, herbs, and lots of olive oil. This simple side dish is packed with flavor and texture, making it a perfect complement to the star dishes.
Little Gems: Toss any spare little gems on the fire for a few seconds on each side with a bit of oil and salt. Drizzle with pesto (leave out the cheese or use a vegan one) and sprinkle over some pine nuts caramelized with sugar and smoked paprika. These little gems add a pop of color and a burst of flavor to the barbecue.
Afters: A Sweet, Smoky Finale
Griddled Pineapple: For a sweet, smoky dessert, griddle pineapple with maple syrup and chili. The heat from the grill caramelizes the pineapple, adding a depth of flavor that is simply divine.
Stuffed Bananas: Cut a slit in ripe, unpeeled bananas, stuff them with chocolate and peanut butter, and barbecue until everything melts. This decadent dessert is sure to impress and satisfy even the sweetest of cravings.
Final Thoughts
As you can see, the possibilities for a vegan barbecue are endless. By focusing on flavors, textures, and a variety of plant-based options, you can create a feast that will leave your guests in awe. So, fire up the grill, invite your friends, and enjoy the delicious, plant-based barbecue of your dreams. Remember, the key is to have fun, experiment, and most importantly, enjoy the flavors of the grill.
What's your favorite vegan barbecue dish? Share your thoughts and recipes in the comments below!
