Barbecues are synonymous with sizzling prawns, smoky meats and melted cheese, but you don’t have to tuck into animal products to enjoy one this summer. Here are some great vegan recipes you can try out on the barbecue for those long, hot days ahead.
Chickpea and sweetcorn burgers
A barbecue wouldn’t be the same without a burger, so why not try Jamie Oliver’s chickpea and sweetcorn variety?
The TV chef is so confident about his tasty vegetable patty, he has even named it the ‘Best Vegan Burger’!
According to Oliver, “packed with flavour, these vegan corn burgers are healthy and seriously satisfying”.
To make them, simply tip drained chickpeas and sweetcorn into a food processor with some coriander leaves and paprika, ground coriander, cumin, plain flour and lemon zest. Once they have been pulsed, divide the mixture into burgers and refrigerate them for 30 minutes before cooking.
Falafel burgers are also popular, made with chickpeas, red onions, garlic and a similar combination of spices and flour. Serve in a toasted pitta bread for an authentic touch.
There is something very pleasing about blackened peppers, with its sweet flavour and soft texture. For a delicious stuffed pepper recipe, try this one from BBC Good Food, which includes buckwheat, red onions, garlic, cumin, coriander, light brown sugar, red wine vinegar, pistachios, hazelnuts, dates and parsley.
These are simple to stick on the barbecue and after 20 minutes, all your vegan friends will be dying to try one!
Mixed vegetable satay with peanut sauce
Vegetable kebabs can often be a bit uninspiring, but this recipe combines rich Thai flavours that will leave you hanging for more.
Simply chop a variety of vegetables, such as peppers, onions, baby corns, mushrooms and tomatoes, and marinade them in a mixture of kaffir lime leaves, coriander, garlic, coconut milk, oil, curry powder, sugar, soy sauce and salt. After 30 minutes, thread them on to skewers and grill them until browned all over.
Finally, serve with a peanut sauce made with peanut butter, soy sauce, water, brown sugar, siracha or chilli, lime juice, minced ginger and minced garlic. These Thai vegetable kebabs will certainly add some spice to any barbecue.
When cooking for vegetarians or vegans, most meat-eaters turn straight for giant field mushrooms or aubergine. However, not everyone likes these, or may not want to eat them day in, day out. That is why it is great to offer an alternative every once in a while.
These smoky cauliflower steaks, as recommended by the Vegan Society, are easy to cook, really healthy and, topped with black pepper and barbecue sauce, super moreish. Simply brush each side of a large cauliflower head, which has been cut into one-inch slices, with olive oil and season with salt and pepper before grilling on each side and coating with barbecue sauce.
Barbecue sesame sweet potatoes
The great thing about vegan food is they made fantastic side dishes to any barbecue. One of our favourites is barbecue sesame sweet potatoes by Tom Kerridge.
According to the recipe, you just need to cut sweet potatoes into wedges and drizzle with vegetable oil on a tray in a lidded barbecue for 25 minutes until they are softened.
While this is happening, whisk together sesame oil and some more vegetable oil with ginger, garlic, soy and lime juice. Then cover the potatoes with the mixture and cook for another 30 to 40 minutes, continually basting so they are coated in the glaze. Once they are sticky, sprinkle sesame seeds and crushed peanuts on top and leave to cool, before garnishing with chilli and spring onions.
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