Enjoy an Outdoor Meatless Monday with 4 Vegan Barbecue Recipes

vegan barbecue - vegan pulled pork

It’s the peak of barbecue season, and if you’re anything like us, you’re starting to run out of recipe ideas for outdoor dining. Luckily, there are hundreds of different recipe ideas for a cookout, and some of our favorites are perfect for Meatless Monday. These vegan barbecue recipes are super varied and have tons of flavor.

You probably never thought you were going to serve pulled pork to your vegan friends, but this vegan pulled pork sandwich recipe is deliciously plant-based. The “pork” is actually jackfruit seasoned with spices and your choice of vegan barbecue sauce. Atop a bun with a bit of raw chopped cabbage and green onion, this vegan sandwich filling is sure to become a new favorite.

coleslaw

Freshly Made Coleslaw Image via Shutterstock

What is a barbecue without coleslaw? This version of the classic cookout salad is perfect for a Meatless Monday barbecue, seeing as it’s made with vegan mayonnaise. We especially like the slight sweetness in this version from the Granny Smith apples and pomegranate seeds.

IMG_1258_thumb

Image via Glow Kitchen

This chickpea burger is a protein-rich option for a vegan barbecue. A chickpea base is seasoned with hot peppers, scallions, garlic, and spices. A bit of ground oats holds the burgers together and keeps them gluten-free as well as vegan.

baked beans

Homemade Barbecue Baked Beans from Shutterstock

Baked beans are often made with bacon (and bacon fat), but this version of the dish uses a combination of garlic, tomato, and aromatics to form a rich base. The dish’s sweetness comes from a combination of molasses and maple syrup, much like the traditional version of the dish. They’re an excellent side for any picnic or barbecue.

Related on Organic Authority
How to Make Your Summer Barbecues Eco Friendly
3 Deliciously Easy Vegan Barbecue Recipes
13 Fantastic Vegan and Vegetarian Barbecue Recipes

Image via Minimalist Baker

Emily Monaco
Emily Monaco

Emily Monaco is an American food and culture writer based in Paris. She loves uncovering the stories behind ingredients and exposing the face of our food system, so that consumers can make educated choices. Her work has been published in the Wall Street Journal, Vice Munchies, and Serious Eats.