Try these delicious vegan BBQ recipes in your very own home.
Fire up the ‘barbie’ and try these 10 delicious vegan recipes that will certainly be a big hit for both vegans and carnivores!
Grilled polenta crackers with roasted pepper salsa
Total time: 16 minutes
- 700g prepared polenta, plain or sun-dried tomato flavour, cut into 2-cm slices
- 1/4 cup extra-virgin olive oil, eyeball it
- 3 roasted red peppers, drained well
- 1/2 cup kalamata black olives, pitted
- 2 Tbsp capers
- 3/4 cup flat-leaf parsley, a couple of handfuls
- 1/2 white onion
- 1 clove garlic
- 1/2 tsp red pepper flakes
- Preheat grill pan to high.
- Slice polenta and brush lightly with oil. Grill for 2 or 3 minutes on each side to score the cakes and warm them.
- Place peppers, olives, capers, parsley, onion, garlic and red pepper flakes in processor and pulse the power to chop salsa. Top polenta with spoonfuls of salsa and serve.
Peanut and cilantro grilled veggie skewers
Total time: 20 minutes
Serves: 4-6 skewers
- 1 cup of cherry tomatoes
- 1 corn
- 1 small zucchini
- 1 1/2 cups of halved mushrooms
For the marinade:
- 2 tbsp peanut butter
- 1 tbsp white miso
- 1 cup of fresh cilantro
- 1 lemon, juice
- 1 tsp maple syrup
- 1 tsp fresh, grated ginger
- 2 cloves of garlic
- 1/2 tsp cayenne pepper
- 1 dash of hot sauce
- 1 cup of water
- Salt, pepper
- Prepare veggies. Slice zucchinis, halve mushrooms and cut corn into 2-cm pieces. Place vegetables in a large bowl.
- Add marinade ingredients to a blender and blend until smooth. Add marinade to vegetables and toss to coat. Let it marinade for at least 20 minutes, but the longer the better.
- Skewer vegetables on 4-6 skewers. Reserve the remaining marinade in the bowl.
- Grill skewers in a grill pan or on the barbecue for about 5 minutes, then turn them over and brush with more marinade. Grill for another 3-5 minutes, until veggies are tender and have grill marks. Serve immediately. Enjoy!
Vegan mushroom burger
Total time: 50 minutes
For the burger patties:
- 3 tablespoons ground flaxseeds
- 5 tbsp water
- 1 1/2 cups canned chickpeas, drained
- 1 onion, chopped
- 1 clove of garlic, minced
- 1/2 cup whole wheat bread crumbs
- 1/2 cup rolled oats, ground to oat flour
- 6 mushrooms, cut into small pieces
- 1 cup fresh parsley, chopped
- 1 tsp soy sauce
- 1 tbsp paprika powder
- 1 tbsp oregano
- 1 tbsp basil
- 1/2 cup rolled oats
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, to taste
For the burger:
- 4 whole wheat buns
- 2 tomatoes
- 1 red onion, cut into rings
- 4 tbsp sunflower tomato spread. You can also use ketchup, mustard, or any other burger sauce instead.
- Combine the ground flax seeds with the water and put aside to soak. In a large bowl, mash the chickpeas with a fork, leaving some chickpeas intact for texture.
- Put 1/2 cup of rolled oats into a blender or food processor and ground into a fine powder of flour by pulsing several times.
- In a small pan, heat some oil and sauté the onions and the garlic for about 3 minutes. Together with the remaining ingredients, add them to the chickpeas and mix well. Form 4 large burger patties (or 6 smaller ones).
- Line a baking tray with parchment paper and put the burger patties on top. Bake for 30 minutes at 180°C. Flip them after the first 15 minutes.
- Cut the whole wheat buns in halves and cover both halves with the sunflower tomato spread. Alternatively you can of course also use ketchup, mustard, or any other burger sauce. Serve the mushrooms burgers with tomatoes, lettuce, and red onions.
Grilled corn on the cob with creamy avocado dill dressing
Total time: 30 minutes
For the grilled corn on the cob:
- 4 ears corn
- 1 tbsp extra virgin olive oil
For the creamy avocado dill dressing:
- 30 grams roughly chopped dill + more to serve
- 1 tbsp roughly chopped mint
- 1 clove garlic
- 1 tbsp apple cider vinegar
- 80 ml or 1/3 cup extra virgin olive oil
- 2 tsp lemon juice
- 1/2 tsp cumin
- 1 avocado, peeled and pitted
- 1/2 jalapeno pepper (optional)
- Salt and freshly ground black pepper to taste
- Remove the silk from the corn, leave the husks on, pull them back and tie together just like you would tie your shoes. Use the husks as a handle, when you turn the corn on the grill. However, make sure the husks are hanging off the grill, otherwise they will burn quite fast. Put it raw on a hot grill, grease it with a bit of olive oil and turn a bit every 2-3 minutes. Depending on your grill, the corn will be ready in about 15-18 minutes. Make sure it doesn’t burn, although a few burn marks here and there are totally fine. To check the readiness, pierce kernels with a fork.
- For the dressing, combine roughly chopped dill, mint leaves, garlic, apple cider vinegar, extra virgin olive oil, lemon juice, cumin, avocado and jalapeno pepper (optional). Blend it all with a food processor or blender. Add salt and freshly ground black pepper to taste. Adjust the consistency by adding more olive oil. Drizzle the grilled corn on the cob with the dressing, sprinkle with chopped dill and serve. Enjoy!
Easy grilled sweet and spicy vegan black bean burgers with mango habanero cream
Total time: 55 mins
- 1/2 cup uncooked farro (makes 1 cup cooked)
- 1/2 cup cooked black beans
- 1/4 cup cooked red potato
- 1/4 cup mango habanero salsa
- 2 tbsp cornmeal
- 1/2 tsp sea salt, optional
- 4 burger buns (can even use a lettuce wrap if you’re watching carbs)
Optional toppings (but highly recommended):
- Mango habanero salsa
- Mango habanero cream (recipe below)
Crunchy Avocado Slaw:
- 2 cups cabbage
- 1/2 cup avocado
- Sea salt, to taste
Mango habanero cream:
- 1 cup raw cashews
- 3/4 cup water
- 2 tbsp lemon juice
- 3/4 cup mango habanero salsa
- 1/2 tsp sea salt
- Make sure beans and potato are cooked. The oven or the microwave are appropriate, but be sure not to boil because that brings in too much moisture.
- Cook farro according to package directions.
- While farro is cooking, make avocado slaw by mashing avocado and mixing well with cabbage and salt.
Make mango habanero cream:
- Put all ingredients (except 1/4 cup salsa) into a blender and puree until smooth. Add in the extra 1/4 cup and pulse in for a chunky addition.
- Once farro is done cooking, add to food processor and pulse until chopped a bit.
- Add beans, potato, salsa, and cornmeal/brown rice flour and pulse again until chunky. You don’t want this too pureed or it will turn into a dip.
- Transfer to a mixing bowl, taste and add salt if needed. Mix salt in using your hands.
- Put mixture into the fridge for at least 20 minutes, an hour is best. Making this the night before and letting it sit is even better. This helps all flavors marinate and combine into a more flavourful burger.
- Once mixture is ready, shape into 4 patties. Using an indoor or outdoor grill on medium high, grill on each side for 20 minutes. You can also bake these on parchment lined cookie sheets at 190°C for 15-20 minutes on each side.
- Build burgers with all preferred toppings. All of them are highly recommended for the optimum summer burger!
Total time: 1 hour, 15 minutes
- 1 large eggplant cut in 1-2 inch pieces
- 2 tbsp coconut oil
- 4 tbsp Jamaican jerk seasoning
- 2 tbs coconut sugar
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 2 tbsp mirin
Jerk BBQ dipping sauce:
- 1/2 cup BBQ sauce
- Reserved marinade
- Combine marinade ingredients and let sit for 1-3 hours.
- Place eggplant pieces on skewers. Drizzle with melted coconut oil.
- Heat grill to 400 degrees. Grill eggplant skewers for 3-5 minutes per side.
Jerk BBQ sauce:
- Mix ingredients and serve with eggplant skewers.
Grilled vegetable and couscous salad
Total time: 30 mins
For the grilled vegetables and couscous:
- 3 tbsp olive oil, divided
- 2 cups Israeli couscous
- 1 1/2 cups vegetable broth or chicken broth (you can also use water)
- 1 red bell pepper, cored and quartered
- 1 orange bell pepper, cored and quartered
- 1 zucchini or yellow squash, sliced lengthwise into planks
- 1 small onion, cut in half
- 2 tsp balsamic vinegar
- Salt and pepper to taste
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh basil, chopped
For the lemon vinaigrette:
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1/2 cup olive oil
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 bunch asparagus, trimmed
To make the vinaigrette:
- In a small bowl or lidded jar, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper. Set aside until needed.
For the grilled vegetables and couscous:
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the Israeli couscous and toast stirring frequently until lightly golden brown. Add 1 1/2 cups of broth and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes or until all the liquid is absorbed. Uncover and fluff the couscous with a fork. Set aside.
- Place a grill pan over medium-high heat or prepare the outside grill (medium-high heat).In a sheet pan or large pan, place all the vegetables and drizzle them with remaining olive oil and the balsamic vinegar. Season with salt and pepper to taste and mix until all the vegetables are coated.
- Working in batches, grill the vegetables until tender and lightly charred. About 8-10 minutes for the bell peppers and onion, 7 minutes for the yellow squash (or zucchini), and about 4 minutes for the asparagus. Remove the vegetables from the grill and when cool enough to handle, cut them into 1-inch pieces.
- In a medium bowl, mix the grilled vegetables with the Israeli couscous. Toss with the vinaigrette. Add the fresh mint and basil and toss to combine. Season with salt and pepper to taste.
The ‘best’ vegan burger
Total time: 30 min
- 1 x 400g tin of chickpeas
- 1 x 340g tin of sweet corn
- 1/2 a bunch of fresh coriander
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 lemon
- 3 heaped tbsp plain flour, plus extra for dusting
- Rapeseed oil
- 1 small round lettuce
- 2 large ripe tomatoes
- Tomato ketchup
- 4 wholemeal burger buns
- Drain the chickpeas and sweet corn, and then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
- Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, and then pulse until combined, but not smooth – you want to retain a bit of texture.
- On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2 cm thick. Place in the fridge for 30 minutes to firm up.
- Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
- Meanwhile, pick off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
- Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.
Creamy potato salad
Total time: 30 mins
- 700g small Yukon gold potatoes
- 1 ripe avocado
- 2 tbsp Dijon mustard
- 2 tbsp diced red onion
- 2 tbsp fresh dill, chopped
- 1/2 cup cucumber, diced
- 1 tsp fresh lemon juice
- 1/4 tsp salt, or to taste
- Black pepper, to taste
- Scrub the potatoes well, then chop into 1-inch cubes. Add 2 inches of water to a large sauce pot, then arrange the chopped potatoes in a steamer basket inside. Bring the water to a boil over high heat, then reduce the heat and cover, allowing to steam for about 10 minutes, or until the potato chunks are just fork-tender. (Be careful not to overcook!)
- While the potatoes are cooking, combine the avocado, Dijon mustard, red onion, cucumber, dill, lemon juice and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side until you mix it with the potatoes, but feel free to adjust any flavors to suit your taste.
- Allow the steamed potatoes to cool for at least 20 minutes (preferably in the fridge to speed things up), then gradually add the cooled potatoes to the creamy avocado sauce, mixing gently to coat well. Depending on your potato salad preference, you may or may not want to use all of the potatoes – it depends on the ratio of sauce-to-potatoes that you prefer. Add the potatoes gradually so you can assess the creaminess as you go.
- Allow to marinate in the fridge for at least an hour, so the potato salad can completely cool and the flavors can meld. Serve chilled, and store the leftovers in the fridge for up to 3 days.
Grilled tofu tacos with avocado cashew cream
Total time: 50 mins
For the marinated tofu:
- 1 block extra-firm tofu, sliced about 1/2 cm thick
- 3 tbsp extra-virgin olive oil
- Juice and zest of 1 lime
- 1 garlic clove, minced
- 1/2 tsp agave
- 1/4 tsp onion powder (or a few tbsp of fresh minced onion)
- 1/4 tsp paprika
- 1/4 tsp chipotle
- 1/4 tsp cumin
- Sea salt and fresh black pepper
For the red cabbage slaw:
- 1/2 cup very thinly sliced red cabbage
- 1-2 tsp rice or white wine vinegar
- 1-2 tsp lime juice
- Sea salt
- Splash agave or pinch sugar (optional)
For the avocado cashew cream:
- 1/2 cup raw, unsalted cashews
- 1/2 cup water
- Juice of 1 lime (a few tbsp)
- 1 small avocado
- 1/2 roasted jalapeño (chop up the other half as part of your taco filling)
- Sea salt
- 1/2 tsp agave (optional)
- Splash white wine vinegar, to temper spice (optional)
- Grilled or roasted corn
- Chopped jalapeños reserved from the sauce above
- Sprinkle the tofu slices with a generous amount of salt, place them between 2 towels, and put something heavy on top (a few heavy books or a large pot with some cans in it will do). Let sit for 20-30 minutes to drain out some of the moisture.
- Mix the marinade together. In a small bowl, whisk together the olive oil, lime juice and zest, garlic, agave, onion powder, paprika, chipotle, cumin, and salt and pepper. After pressing the tofu, cut it into rectangles and place it in a rimmed dish large enough for the tofu to fit in one layer. Pour on the marinade and flip the tofu to coat both sides. Set aside while you prepare the other ingredients.
- Make the red cabbage slaw. In a small bowl, mix the sliced cabbage with the vinegar, lime juice, a pinch of salt, and a splash of agave, if desired. Let sit, chilling in the fridge for 15-20 minutes or until you’re ready to serve. Taste and adjust seasoning.
- Make the avocado cashew cream. In a high-speed blender, combine the cashews, water, lime juice, avocado, roasted jalapeño, salt, and agave, if using. Blend until smooth. Taste and adjust seasoning, adding a splash of white wine vinegar if it’s too spicy. Chill in the fridge for 15-20 minutes, or until you’re ready to serve.
- Remove the tofu from the marinade and grill 1-2 minutes per side – a grill pan is just fine if you don’t have an outdoor grill.
- Remove the tofu from heat and pour on the remaining marinade for extra flavor. (You can do this here because this is tofu and not fish or meat – don’t reuse the marinade if you’re grilling fish or meat).
- Fill the tortillas with the tofu, cabbage slaw, avocado cashew cream, corn, reserved jalapeño, or toppings of your choice.
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