Veggie barbecue inspiration
With the weather being so kind to us recently, there’s never been a better time to get out the barbecue and enjoy some al fresco dining. When most folk think of barbecues their thoughts turn to meat. But being vegetarian or vegan doesn’t mean you’ll miss out at all.
Supermarkets have a wide range of great barbecue options: Iceland’s No Bull Burgers; Linda McCartney’s frozen and fresh range can be purchased at most leading supermarkets; plus online store Ocado offers a varied range. You can also get creative in the kitchen, rustling up an array of tasty plant-based options.
Cooking on open coals can be easy, but you need to remember a few things before placing food onto a BBQ. Here are some hints and tips to make sure you get the best out of your meal!
- When using wooden skewers, make sure they’ve been soaked in water for at least an hour so they don’t burn.
- Oiling the grill can help prevent food sticking.
- If using a disposable BBQ, make sure it’s not placed directly on the floor because it can set fire to grass or leave marks on concrete.
- Allow coals to burn for at least 20 minutes before cooking.
Below are some BBQ recipe ideas that we hope you’ll enjoy!
- 4 tbsp mayo/non-dairy mayo
- 3 tbsp yoghurt/non-dairy alternative
- 1 tbsp coriander, freshly chopped
- 1 tsp ground cumin
- 1 tbsp mild curry powder
- 1 chilli, finely chopped (optional)
- ½ red or green cabbage, thinly sliced
- 1 large white onion, thinly sliced
- 1 large carrot, peeled and grated
- 1 eating apple, grated
- 1 tbsp cider vinegar
- Small handful sultanas
- In a bowl combine the mayo, yoghurt and spices.
- In a large bowl combine the fresh ingredients and then add the wet mixture until well combined. Add salt and pepper to season.
- This recipe will keep fresh for up to 3 days in a fridge. The coleslaw may release water from the vegetables but this is normal and can be drained.
- 1 tin chickpeas, drained
- ½ white onion, finely diced
- 1 carrot, peeled and grated
- 2 garlic cloves finely chopped
- Large handful of fresh coriander, roughly chopped
- Large handful of fresh parsley, roughly chopped
- 1 tbsp desiccated coconut
- 1 tbsp mango chutney/sweet chilli sauce
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- Juice of half a lime
- salt and pepper to season
- 1 tbsp gram flour or corn flour plus more for coating
- Combine all the ingredients in a food processor and blend until smooth. You don’t want the mixture to be completely smooth, so allow a few chunky bits to remain.
- Shape the mixture into 4 burgers, coat with flour and chill in a fridge for 30 minutes.
- When BBQ is ready to use, oil the grill then place burgers on top. They will take around 5 minutes on each side.
- 4 bananas
- 150g dark chocolate, broken into pieces
- Dark rum
- Chopped nuts
- Ice cream to serve
- Slice each banana lengthways. Carefully open each banana to place pieces of the chocolate inside. Sprinkle with cinnamon and nutmeg, then seal with tinfoil.
- Place bananas on the BBQ and allow to cook for 15–20 minutes, depending on how hot the coals are.
- Carefully remove the bananas and serve with fresh ice cream, chopped nuts and a dash of dark rum.