Vegan Barbecue Recipes

Barbecue is a beloved tradition that brings people together. For those who follow a vegan lifestyle, the grill has plenty to offer beyond the traditional meats. The essence of barbecue lies in the flavors and smoke, both easily captured with plant-based ingredients.

Grilled Portobello Mushrooms

Portobello mushrooms are ideal for grilling. Their meaty texture and ability to absorb marinades make them a favorite on the barbecue. Start by cleaning the mushrooms and removing the stems. Prepare a marinade using olive oil, balsamic vinegar, minced garlic, soy sauce, and a sprinkle of black pepper. Let the mushrooms soak for at least 30 minutes. On a preheated grill, cook them for about 5-7 minutes on each side. They’ll turn tender with a slightly crispy edge, perfect for a grilled sandwich or as a standalone dish.

Smoky Grilled Tofu

Tofu is incredibly versatile and can easily mimic the smoky flavors cherished in barbecue. Choose firm or extra-firm tofu to withstand the grilling process. Press the tofu block to remove excess water before slicing it into thick slabs. Marinate the tofu in a mixture of smoked paprika, soy sauce, apple cider vinegar, maple syrup, and a hint of liquid smoke. Allow it to sit for at least an hour. Grill each piece for 3-5 minutes on both sides until grill marks appear. Serve with grilled vegetables or in a sandwich.

Vegetable Skewers with Herb Marinade

Bright and colorful vegetable skewers are a classic barbecue choice. Use a variety of vegetables like bell peppers, cherry tomatoes, zucchini, mushrooms, and red onions. For the marinade, blend olive oil, lemon juice, minced garlic, fresh basil, and oregano. Assemble the skewers, alternating the vegetables, and brush them generously with the marinade. Grill them for 8-10 minutes, turning frequently. The veggies should be tender and slightly charred.

Grilled Corn with Coconut-Lime Butter

Corn on the cob is a summer barbecue staple. Give it a vegan twist with a coconut-lime butter. Husk the corn and place it directly on the grill. Rotate occasionally until each ear is slightly charred, about 10-12 minutes. For the butter, mix softened coconut oil with lime zest, lime juice, and salt. Spread it over the hot grilled corn before serving. The citrusy coconut flavor complements the sweetness of the corn.

BBQ Jackfruit Sandwiches

Jackfruit is a fantastic plant-based substitute for pulled pork. Its shredded texture, when cooked, resembles meat. Begin with canned young jackfruit. Rinse and drain the pieces, removing any seeds. Sauté in a pan with onions and garlic until the jackfruit is warmed through. Add barbecue sauce of choice and let it simmer for 20 minutes. Use a fork to pull apart the jackfruit until it resembles pulled pork consistency. Pile the mixture onto toasted buns with coleslaw for a delightful barbecue sandwich.

Grilled Eggplant with Miso Glaze

Eggplant absorbs flavors beautifully, making it a prime candidate for grilling. Slice it into thick rounds and sprinkle with salt to remove excess moisture. Prepare a miso glaze with white miso paste, rice vinegar, maple syrup, and a touch of sesame oil. Brush the slices generously with the glaze. Grill each side for 4-5 minutes, until they are soft and have a nice char. The miso adds a savory depth to the eggplant.

Maple Mustard Tempeh Skewers

Tempeh offers a nutty flavor and a firm texture. Cut it into cubes and marinate in a sauce of maple syrup, Dijon mustard, soy sauce, and a splash of apple cider vinegar. Let it sit for an hour to absorb the flavors. Thread the tempeh onto skewers, alternating with cherry tomatoes and onions. Grill them for about 8 minutes, turning to ensure even cooking. The result is a sweet and tangy skewer that pairs well with a simple green salad.

Grilled Peach Salad with Arugula

Grilling fruit is an often-overlooked barbecue treat. Peaches caramelize beautifully on the grill. Halve and pit the peaches before lightly brushing them with oil. Grill cut-side down for 4-5 minutes. Allow them to cool slightly, then slice and toss with fresh arugula, toasted pecans, and a vinaigrette made from balsamic vinegar and olive oil. The combination of smoky, sweet peaches with the peppery greens creates a refreshing salad.

Charred Cauliflower Steaks

Cauliflower steaks make a striking centerpiece on the grill. Trim the leaves and cut the cauliflower into thick slices. Coat them in a mixture of olive oil, smoked paprika, cumin, and salt. Grill each side for 6-8 minutes, ensuring they are cooked through and have a nice char. The smoky, earthy flavor is satisfying and pairs well with a tahini dressing or chimichurri sauce.

Grilled Avocado with Tomato Salsa

Grilled avocados are creamy with a touch of smokiness. Cut avocados in half and remove the pits. Brush them lightly with lime juice to prevent browning. Place them cut-side down on the grill for 2-3 minutes. Top with a simple tomato salsa made from diced tomatoes, red onion, cilantro, lime juice, and a pinch of salt. The contrast of the charred, buttery avocado with the fresh, zesty salsa is delightful.

Mexican Street Corn Dip

This dip captures the flavorful essence of Mexican street corn. Grill ears of corn until charred. Once cooled, remove the kernels. In a bowl, mix the grilled corn with vegan mayonnaise, lime juice, chili powder, and a sprinkle of vegan cheese. Top with chopped cilantro before serving. It’s a great companion to tortilla chips or as a side dish.

Summer Squash and Pesto Pasta Salad

Pasta salad is a perfect make-ahead dish for barbecues. Use fusilli or any pasta shape that holds onto sauce well. Grill sliced summer squash until tender. Toss the cooked pasta with the grilled squash, cherry tomatoes, and a vegan pesto made from basil, pine nuts, garlic, and olive oil. It’s a vibrant dish that highlights summer produce.

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