Vegan Barbecue: A Guide to Delicious Plant-Based Grilling
As a newly-turned vegan, you might be wondering how to make your barbecue the star of the show without compromising your dietary choices. Fear not! With a bit of creativity and some clever ingredient choices, you can create a mouth-watering spread that will impress both yourself and your guests.
The Power of Vegetables
Genevieve Taylor, author of How to BBQ, emphasizes the importance of vegetables in a barbecue feast. She advises against overdoing it, suggesting a balanced approach with one central star and a few sides. Vegetables are not only delicious but also versatile, soaking up smoky flavors and providing a satisfying texture.
Tostones: A Crispy Delight
Shaun McAnuff, author of Original Flava: Easy Caribbean, recommends tostones as a crispy, satisfying side. These are made by boiling green plantains, slicing them, and then flattening them with a mug before grilling until crispy. Serve them with guacamole or salsa for a taste explosion.
Aubergines: Smoky and Savory
Taylor suggests aubergines as a perfect vehicle for smoky flavors. Cut lengthways, brush with oil, season, and grill until soft. Then, spread a filling of walnut paté with spices, herbs, and pomegranate molasses, roll them up, and enjoy at room temperature for a convenient ahead-of-time option.
Stuffed Vegetables: A Filling Feast
Bettina Campolucci Bondi, a plant-forward chef, loves hedgehogging aubergines and courgettes. She marinates them in olive oil, salt, pepper, miso, and soy or jerk seasoning, ensuring a flavorful experience. Stuffed vegetables, as Taylor suggests, provide a sense of satisfaction and can be served with mint sauce and ricotta or vegan alternatives.
Peppers: A Stuffing Adventure
Taylor recommends filling peppers with chickpeas, harissa, and coriander. Roast them off the heat and then bring them over to crisp up. Serve with a harissa-spiked coconut yoghurt for a flavorful contrast.
Sides: Crunch and Flavor
For sides, Taylor suggests sweet potato wedges with a lemon-tahini dressing and roast chickpeas for crunch. Alternatively, layer grilled carrots with pecans, spring onions, herbs, and olive oil. Don't forget to toss little gems on the fire for a quick, flavorful treat.
Afters: Sweet and Savory
Save the last blast of barbecue heat for desserts! Campolucci Bondi recommends griddled pineapple with maple syrup and chilli, or a banana stuffed with chocolate and peanut butter, grilled until melted. These sweet treats will leave your guests satisfied and impressed.
Now you have a plethora of ideas to create a memorable vegan barbecue. Remember, it's all about embracing the versatility of vegetables and adding your creative touch. Happy grilling, and may your barbecue be a delicious success!
