Martha Magenta: More Delicious Vegan Barbecue Recipes

The Edgy Veg: Vegan BBQ Recipes

Vegan BBQ Sandwich

Vegan BBQ sauce

More Delicious Vegan Barbecue Recipes

Vegan Caesar Salad

Serves 4 to 6 as a side, 2 to 3 as a main dish.

Caesar dressing:

1/3 cup slivered or sliced almonds

3-4 cloves garlic, peeled and crushed

3/4 cup silken tofu

1/4 cup olive oil

3 tablespoons fresh lemon juice

1 heaping tablespoon capers

4 teaspoons caper brine

1 teaspoon sugar

1/2 teaspoon mustard powder

Salt

Croutons:

1/4 cup olive oil

1 tablespoon fresh lemon juice

1 medium size loaf French or Italian bread (little less than 1 pound), stale and torn or sliced into bite-sized pieces

1/4 teaspoon salt

Salad:

1 large head romaine lettuce, chopped

Freshly cracked black pepper

Handful or two of spinach and/or arugula, torn into bite-sized pieces (optional)

Method

Prepare the dressing: Pulse the sliced almonds in a food processor or blender until crumbly. Empty the ground almonds into an airtight container that you'll be using to store the finished dressing. Blend the garlic, tofu, and oil in the food processor or blender until creamy. Add the lemon juice, capers, caper brine, sugar, and mustard powder, and pulse until blended. Adjust the salt and lemon juice to taste. Put into the container with the ground almonds and whisk to combine. Cover and allow the dressing to chill in the refrigerator for a minimum of 30 minutes, optimally 1 to 1 1/2 hours.

While the dressing is chilling, prepare the croutons: Preheat the oven to 400F. Combine the olive oil, roasted garlic, and lemon juice in a large bowl. With a fork or immersion blender, mash or blend the mixture until creamy. Add the torn bread and toss to coat each piece with the oil mixture. Spread onto a rimmed baking sheet, sprinkle with salt, if desired, and bake for 12 to 14 minutes until golden brown. Toss the croutons twice during the baking process. Remove from the oven and cool the croutons on the baking sheet.

To assemble the salad, place in a large bowl 2 to 3 cups of lettuce/greens per individual serving (amount depending on whether it's a side or an entree). Ladle on 1/3 cup of the dressing (or more or less to taste), and use kitchen tongs to toss the greens and coat them with dressing. Add the warm croutons, toss again, and transfer to a serving dish. Sprinkle with a little freshly cracked pepper. If not serving right away, warm croutons in 300F oven for 5 to 8 minutes before adding to the salad.

Twice-Baked Potatoes

(The amounts of everything are totally up to you!)

Ingredients

Desired number of potatoes

Vegenaise

Earth Balance Margarine

Tofutti Sour Cream

Follow Your Heart Cheese I did about 1/2 cup chopped, for 3 potatoes)

Vegan "Bacon" bits

Chopped onion (scallions)

Salt and pepper

Method

Wash potatoes well, and poke holes into them with a fork. Place in preheated 350-degree oven for about one hour. (Right on the rack is fine, no foil or anything).

Test potato done-ness: if a knife easily slips in and out, it's done. If not, place back in oven in increments of 5-10 minutes. Please be careful. Use tongs.

Carefully cut almost all the way through, open, and allow to cool enough to handle. Scoop out potato insides with a spoon, and place in a bowl. Set skins aside. Mash insides with all filling ingredients until smooth. Season to taste.

Spoon mashed potatoes back into skins. (It might be easier to use hands). Place back in oven and bake 10-15 minutes more. If you'd like to be super-fancy, whip potatoes with a mixer and pipe back in with a frosting bag.

Veganised Version of Parsnip-Pepper Kebabs

Ingredients

2 red peppers, cut into 8 squares each and blanched

12 pickling onions, peeled and cooked in boiling water until tender

2 medium sized courgettes (zucchini), cut into 3 cm slices and blanched

2 medium sized parsnips, cut into 4 cm chunks and boiled

For the marinade:

5 tbsp soy sauce

6 tbsp sherry

2 tbsp sunflower oil

1 clove garlic chopped

2 tbsp brown sugar

2 cm piece of fresh ginger chopped

Half teaspoon dried mustard powder

Method

Thread the vegetables onto 4 skewers. Mix the marinade ingredients together.

Brush the marinade over the kebabs and cook on the barbecue. Keep basting the kebabs generously with the marinade during cooking, until all the marinade has gone.

Note: Ideally marinade the kebabs for an hour or so before cooking.

Banana Kebabs with Peanut Sauce

Ingredients

Onion

Red pepper

Banana

Mushrooms

For the peanut sauce:

Peanut butter

2 cloves garlic (crushed)

3oz creamed coconut (grated)

¼ teaspoon chilli powder

2 fl oz water

Gluten-Free Sweet Barbeque Sauce

Ingredients

1/3 cup ketchup

2 tbsp. tomato paste

1 tbsp. sundried tomato (if dried, soaked in hot water and drained. if packed in oil, rinsed in hot water to remove oil and pressed)

1 x 14 oz. canned chopped tomatoes, drained of all liquid

1 cup onion, chopped

3/4 cup maple syrup (or agave)

1/4 cup lemon juice

1/4 cup brown sugar

1/4 cup water

2 whole garlic cloves, peeled

2 tbsp. wheat-free, low-sodium tamari

1/2 tsp lemon zest or 2 tsp grated lemon zest

1/2 tsp. salt

1/2 tsp. coriander

1-2 tsp. smoked paprika for low heat flavour or chipotle pepper for SPICY

Directions

Combine ketchup, tomato paste, sundried tomato, and tomatoes in blender. Blend, adding water if necessary. Combine with onion, maple syrup, lemon juice, brown sugar, lemon zest, and whole garlic cloves in a pan and simmer for 15 minutes, uncovered. Add wheat-free tamari and spices and simmer for another 5 minutes. Cool and store.

Use for "Sweet BBQ wing-less Tofu,” or “Sweet BBQ beans with baked tofu” recipes

Notes: I wanted sweet, and this recipe is certainly sweet. Next time I’d experiment with less sweet elements to see if I can get a more balanced recipe- but it is tasty! Enjoy!

Flower in ice drink