Today – Vegetarian BBQ Ideas
Vegetarian BBQ Ideas
The rising temperatures of summer are accompanied by the sweet scents of barbeques being fired up for grilling. This outdoor experience is typically for the carnivorous cook, searing meat in a tribute to ancestral hunting celebrations. However, the backyard barbeque can also be claimed by today’s vegetarians. This three-course meal focuses on foods prepared in a firepit and can be made in about an hour.
Vegetarian BBQ Ideas – Main Course: Hawaiian Shish-Kebab
Stabbing food on a wooden skewer and cooking it is hardly a unique practice. From Japanese yakitori to French brochettes, to any camping trip s’ more, people like to eat food cooked on a stick. This dish combines simple stir fry vegetables and tofu with that Hawaiian icon: the pineapple. Coated in a teriyaki marinade, this shish kebab highlights the tropical and oriental flavors that define Hawaiian cuisine. The pineapple’s juice and natural sugars also help to keep the other ingredients moist while grilling.
Ingredients for your Vegetarian BBQ – Main Course
– 1 cup mushrooms, preferably portabella or crimini
– 1 package firm tofu
– 1 medium onion, red or yellow
– 2 large red bell peppers
– 1 medium ripe pineapple, or 2 cups pineapple chunks
– 1 bottle teriyaki sauce
– Wooden skewers, soaked in water
If using fresh pineapple, cut off the top and bottom, and core out the middle. Slice off the skin and cut in half. Only half of the pineapple is used in this dish, but save the other half for the dessert. Chop the mushrooms, tofu, onion, bell peppers, and pineapple into large cubes. Place the cubes into a large bowl or container with a lid. Pour in the bottle of teriyaki sauce, cover, and shake until the pieces are well-coated. Remove the lid and slide the pieces onto the skewers, alternating ingredients, and colors until there is only a two-inch handle at the base of each skewer. Place on a wood- or charcoal-fired grill, and turn every five minutes until each side is browned. Both the tofu and the onion should be slightly crispy when done. Remove from heat, and serve immediately.
My black rice salad recipe would work wonderfully with this
Vegetarian BBQ Ideas – Side Dish: Stuffed Potatoes
The versatile potato is a challenge to prepare in tandem with other foods, being notorious for taking a long time to cook. However, by thrusting the potatoes into the thick of the coals, the barbeque can be used as an oven/stovetop combination, slower foods below, and quicker foods above. For a vegan alternative to the goat cheese, try substituting in blended miso and silken tofu.
– 4 large potatoes
– 2 cups broccoli
– 2 cups carrots
– 1 cup onions
– 1 Tbs goat cheese
– 2 tsp chives
Wash the potatoes and stab them repeatedly with a fork. Leaving the skins on, wrap the potatoes in tin foil and bury them in the coals of the grill. Turn the potatoes every ten minutes for thirty minutes, or until tender. While the potatoes are roasting, dice the broccoli, carrots, and onion into small pieces. Steam them for ten minutes until tender but firm. When their tin wrappers are blackened, remove the potatoes from the grill. Carefully remove the wrapper and throw it away. Slice a pocket into each potato, and fill it with the steamed vegetables. Top the stuffed potatoes with crumbled goat cheese and minced chives.
Vegetarian BBQ Ideas – Dessert: Grilled Mango and Pineapple in Raspberry Coulis
The dessert for this meal is a sweet version of the main course. Coulis is a thick sauce used to marinate or dress a dish, or both. The juicy flesh of the mango and pineapple retains their moisture, even as their surface sugars caramelize on the grill. The entire dish can be refrigerated and kept for up to three days after preparation.
– 1 medium ripe mango
– ½ ripe pineapple (see Main Course)
– 1 cups raspberries, preferably fresh
– 2 Tbs lemon juice
– 1 Tbs sugar
– Wooden skewers
Blend the raspberries, lemon juice, and sugar until smooth. Skin the mango and cut into fillets or long strips. Cut the leftover pineapple from the main course into rings or spears. Place the mango and pineapple into a large container with a lid. Pour in the raspberry mixture, cover, and shake until the fruit is coated. Slide the mango and pineapple pieces onto pre-soaked skewers, saving the leftover raspberry sauce. Grill the skewers for five minutes before turning over and grilling for five minutes on the other side, drizzling every so often with the leftover raspberry sauce. Remove from heat and allow to cool. Serve topped with any remaining raspberry sauce.
Vegetarian BBQ ideas can be seriously tasty!
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