Vegan Barbecue: A Guide to Delicious Plant-Based Grilling
As a newly-minted vegan, you might be wondering how to make your barbecue the talk of the town while sticking to a plant-based diet. Fear not, for there are plenty of options to create a mouthwatering spread that will impress your guests and satisfy your cravings. Let's dive into some creative and tasty ideas to make your barbecue a success.
The Art of Veggie Grilling
One of the key principles of a great barbecue is to focus on the star of the show. In this case, that's the vegetables. Genevieve Taylor, author of How to BBQ, advises against overdoing it: "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."
This is especially true for vegetables, which can easily take center stage. Shaun McAnuff, author of Original Flava: Easy Caribbean, suggests tostones as a fantastic opening act. These are essentially plantain chips, boiled and then flattened and grilled until crispy. They pair perfectly with guacamole or salsa, offering a delightful crunch to kick things off.
Another excellent option is the humble aubergine. Taylor notes, "They’re such a sponge for smoky flavors." Simply slice aubergines lengthways, brush with oil, season, and grill until tender. Then, spread a filling of your choice, such as a walnut paté with spices, herbs, and pomegranate molasses, and roll them up. These can be enjoyed at room temperature, making them a convenient option for getting ahead.
Stuffed Vegetables: A Filling Affair
Stuffed vegetables are a fantastic way to create a hearty main course. Taylor suggests halving courgettes lengthways, crisscrossing the cut side, and grilling them until soft. Then, scoop out the flesh, chop it, and mix it with cooked puy lentils. Spoon the mixture back into the courgette shells and return them to the barbecue for a brief second round. This dish can be served with a mint sauce and ricotta, or you can go vegan with coconut yogurt or cheese.
Peppers are another excellent canvas for stuffing. Taylor recommends filling them with chickpeas, harissa, and coriander. Roast them on the side of the heat until softened and cooked through, then bring them over the fire to crisp. Serve them with a dollop of harissa-spiked coconut yogurt for a flavorful contrast.
Sides: The Perfect Accompaniments
Sides are crucial to any barbecue, and there are plenty of plant-based options to choose from. 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 lots of olive oil. Don't forget to toss any spare little gems on the fire for a quick and easy side.
Afters: Sweet Treats to Finish
The last blast of barbecue heat can be used for desserts, and griddled pineapple with maple syrup and chili is a real winner. For a more indulgent option, cut a slit in ripe, unpeeled bananas, stuff them with chocolate and peanut butter, and barbecue until everything melts. It's a top banana (pun intended) treat that will leave your guests satisfied.
Final Thoughts
As you can see, there are plenty of options to create a delicious and satisfying vegan barbecue. By focusing on the star vegetables and creating a few well-chosen sides, you can craft a memorable dining experience. So, fire up the grill, invite your friends, and enjoy the fruits of your plant-based labor!
