Outdoor grilling season summons images of barbecue recipes involving steak, burgers, chicken and fish – not exactly the vegan eater’s area of comfort. However, grilling should be just as exciting for the vegan as it is for the meat lover. All it takes are a few fun and unique grilling ideas that go beyond grilled vegetables. The following 3 barbecue recipes are perfect for the summertime grill and the vegan’s palate.
The best part about grilling is that you don’t have to commit to just one meal for everyone at the table. Some people want burgers, others want chicken and others want vegetable shish kebabs. All you have to do is separate the different areas of the grill for the different meals. If you are a vegan, make sure your side of the grill is always your side of the grill, just so you can avoid any meat remnants from the previous grilling occasion. The following vegan barbecue recipes are perfect for the grill and will get your stomach rumbling and your mouth watering for delicious (and easy) summer eats! Enjoy.
1. Grilled Hummus Pizza
I know, right? Who knew you could pair two of the world’s most amazingly delicious and addictive meals in one? This pizza is all about customization. If you keep the basis premise in place, you can alter the recipe to your taste.
- 1 thick pita bread (whole-grain with no eggs, butter, or dairy)
- 1 tablespoon olive oil
- 1/4 cup store-bought hummus
- Salt, pepper and red pepper flakes
- 1 cup of your choice of toppings
Brush both sides of the pita bread with olive oil and place onto the grill. Turn when grill marks appear and use a spoon to spread the hummus atop the grilled side, which is now facing upwards. Cook for 30 seconds to 1 minute, or until grill marks appear on the bottom side. Remove from the grill, season with salt, pepper and red pepper flakes. Then add the toppings of your choice. I suggest grilled vegetables and a drizzle of olive oil.
2. Grilled Avocado Halves with Salsa
While the other barbecue recipes on this list are quite easy, this one is perhaps the easiest and quickest to serve up. You don’t even have to make your own salsa if you don’t want to – simply use your favorite store-bought version!
- 2 ripe Hass avocados, seeded and peeled
- 1 teaspoon olive oil
- Juice of 1/2 lemon
- 1 medium tomato, seeded and diced
- Juice of 1 lime
- 1 tablespoon chopped cilantro
- 1/4 red onion, diced
- 1 teaspoon diced jalapeno (seeded first)
- Sea salt and pepper to taste
- Optional garnish: vegan cheese, herbs, lemon/lime zest
Cut the avocado in half, remove the core and drizzle the flesh of both halves with lemon juice. Brush lightly with olive oil and place both face down on the grill. Cook for 2-3 minutes, or until definitive grilling marks appear. Meanwhile, mix together the tomato, lime juice, cilantro, onion, jalapeno and salt and pepper. Fill the avocado halves with the freshly made salsa, garnish as you’d like and eat with a spoon.
For a unique twist on your next salad, consider this grilled romaine recipe with vegan Caesar dressing. It manages to be light and decadent at the same time.
For the romaine:
- 2 romaine lettuce heads
- 1/3 cup olive oil
For the dressing:
- 2 tablespoons Dijon mustard
- 2 tablespoons nutritional yeast
- 2 tablespoons almonds
- 3 garlic cloves, minced
- 1/4 cup water
- 2 tablespoons lemon juice
- 2 teaspoon soy sauce
- 1 tablespoon olive oil
- 1/4 teaspoon white pepper
Slice the romaine lettuce heads down their lengths. Brush the cut sides with olive oil and place them, flat-side down, onto the grill. Place a heavy plate atop them to make sure they are as close to the grill as possible and to ensure char marks. Cook for 10-15 minutes or until the char marks appear. While they grill, make the dressing. Add all of the dressing ingredients into a food processor or blender and blend until smooth. Serve the romaine halves with a considerable amount of dressing on each. Enjoy!
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