Vegan Barbecue Bliss: A Guide to Smoking Up Some Plant-Based Goodness
As a newly-minted vegan, you might be wondering how to throw a barbecue that doesn't involve any animal products. Fear not, my plant-based friend! The key is to embrace the natural flavors and textures that vegetables offer and to be mindful of not overloading your plate. As Genevieve Taylor, author of 'How to BBQ,' wisely suggests, '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.'
So, what are some delicious vegan barbecue options? Let's dive in!
Appetizers and Sides
Tostones
Shaun McAnuff, author of 'Original Flava: Easy Caribbean,' recommends tostones, a plantain-based delight. 'They’re a bit like crisps,' he says. 'Boil green plantain, which are more dense and not as sweet as yellow ones, then peel and cut into thick circles.' Smash those flat with the bottom of a mug, then barbecue until nice and crisp and serve with guacamole or salsa. A simple yet satisfying start to your vegan barbecue!
Grilled Aubergines
Genevieve Taylor suggests aubergines as a 'sponge for smoky flavors.' Slice aubergines lengthways, brush with oil, season, and grill until soft. Then, get creative! 'Spread a filling, such as walnut paté with spices, herbs, and pomegranate molasses, over the slices and roll up,' Taylor suggests. These can be enjoyed at room temperature, making them a convenient option for getting ahead.
Stuffed Vegetables
For a hearty main course, consider stuffed vegetables. Taylor recommends halving courgettes lengthways, crisscrossing the cut side, drizzling with olive oil, seasoning, and grilling until soft. Scoop out the flesh, chop it, and mix with cooked puy lentils. Spoon the mixture back into the courgette shells and return them to the barbecue briefly. Serve with a mint sauce and ricotta (or go vegan with coconut yogurt or cheese). Peppers are another excellent choice, filled with chickpeas, harissa, and coriander, roasted to perfection, and served with a harissa-spiked coconut yogurt.
Sweet Potato Wedges and Roasted Chickpeas
For sides, Taylor loves sweet potato wedges with a lemon-tahini dressing and roast chickpeas for crunch. Alternatively, layer grilled carrots with pecans, spring onions, herbs, and olive oil. Don't forget those little gems! Toss them on the fire for a few seconds with oil and salt, then drizzle with pesto (vegan-friendly, of course) and sprinkle over some pine nuts caramelized with sugar and smoked paprika.
Mains
Marinated and Stuffed Veggies
Plant-forward chef Bettina Campolucci Bondi suggests marinating hedgehog aubergines and courgettes in olive oil, salt, pepper, miso, and soy or jerk seasoning. 'Get that into all the nooks and crannies,' she says. Stuffed vegetables are a great way to feel like you're getting an actual meal, as Taylor points out. For peppers, fill them with chickpeas, harissa, and coriander, roast them, and bring them over the fire to crisp.
Dessert
Griddled Pineapple and Banana Treats
Save room for dessert! Griddled pineapple with maple syrup and chili is a hit. Or, get creative with bananas by cutting a slit in ripe, unpeeled bananas, stuffing them with chocolate and peanut butter, and barbecuing until everything melts. It's a top banana (pun intended) treat!
There you have it! A vegan barbecue filled with delicious, plant-based options. Remember, it's all about embracing the natural flavors and textures of vegetables and being mindful of portion sizes. Now, fire up that grill and enjoy the smoky goodness!
