Are you getting ready for your next barbecue? Despite the fact that meat is often the main attraction during grilling season, this selection of vegan BBQ dishes demonstrates that plant-based cuisine can compete.
Veggie skewers, grilled corn, roasted potatoes, buns, green salads, and fruit salads are just a few vegan or easily vegan barbecue sides.
Simple changes, like using oil instead of butter, may make these classic cookout favorites vegan-friendly, which is excellent if you’re feeding non-vegan family or friends. Just because you’re vegan doesn’t mean you have to eat boring food.
If you create any of these meals for your next BBQ or party, you’ll be knee-deep in finger-licking deliciousness.
Barbecue is synonymous with the seasons of spring and summer. So, what exactly are you waiting for? For vegans, the statement “Let’s get the barbecue going” may be quite alienating. After all, summer BBQs are notorious for serving a broad variety of animal fare.
The $939 million plant-based meat industry has grown by 38% in the last two years, according to The Good Food Institute. Demand for meat-based products might plummet by up to 50% in the next 10 years, according to a new RethinkX report.
The best choice is always a whole plant dinner, such as a large slice of roasted cauliflower topped with herbs, spices, and cashews—not a faux beef alternative.
Finally, vegan BBQ recipes may become increasingly popular in the near future. These meals will bring back memories of cookouts, picnics, and other outdoor gatherings. To get started, try these 15 delicious vegan BBQ dishes.
BBQ Tempeh Sandwiches with Stewed Fig, Onion Marmalade, and Arugula are a delectable lunch that you’ll want to cook over and over. Full of flavor, and color, these are a great meal for picnics, or just lounging around on a hot summer’s day.
Who could ask for more than delectable flavors in the form of a delectable sandwich?
At any time of year, potato salad is a delicious dish to eat. Because it’s laden with processed mayonnaise and occasionally refined sugar, it’s usually not the healthiest option on the menu. This creamy vegan potato salad will satisfy both your taste buds and your waistline.
This delicious side dish is a must-have at any barbecue. All you’ll need is vegan mayo, Dijon and whole-grain mustards, chopped veggies, and cubed potatoes. Leave the peelings on the potatoes if you want an extra nutritional boost.
In case you didn’t know, potatoes contain antioxidants and phytonutrients.
Whether you can’t decide which fruit to offer or are sick of fruit salad, this sweet and creamy pizza is a summer favorite.
With so many foods readily available today, incorporating non-traditional, non-allergenic, and healthy ingredients into your favorite recipes is easier than ever. From the dough to the fresh fruit, this Gluten-Free Vegan Fruit Pizza is full of flavor.
A coconut almond crust with maple syrup and lemon zest is sweetened with maple syrup and coated with lemon zest for our palate. It’s a delightful treat on its own. Yes, this delectable drink has a creamy center.
It’s just vegan cream cheese and fresh lemon zest, with a dash of maple syrup on top.
Because eggplant holds up well to the heat of a grill, this zesty dish makes a wonderful plant-based entrée.
The eggplant is sliced into thick “steaks” and marinated in a jerk sauce prepared with tamari, coconut sugar, fresh ginger, garlic, lime juice, chiles, onion, and a variety of spices such as cinnamon, coriander, and cayenne pepper. If you like spicy, saucy meals, this is the recipe for you.
It’s also the ideal time for another grillable plant-based dish, as grilling season is just around the corner.
Brown Sugar Baked Beans are a quick and easy summer side dish that gives all of the rich, full-baked bean flavors you desire. A pot of sugary-sweet baked beans should be included in every summer picnic.
Pinto, kidney, and northern beans are combined in this meal, which is topped with a zesty sauce that goes well with any main course.
Beans have been added to the Weight Watchers zero point food list, so baked beans may once again be enjoyed as a side dish without depleting your points.
Because there is less sugar and ketchup in these baked beans, they are not too sweet, but just sweet enough to satisfy your desires for baked beans.
With quinoa, walnuts, black beans, and mushrooms, these gluten-free sliders will glide into your summer celebrations. The goal of this recipe was to make vegetarian burgers easy to cook while yet making them tasty and filling.
A good veggie burger should be crisp on the outside and soft on the inside.
This recipe makes around ten thicker baked sliders or sixteen thinner “grilled” sliders. As a result, a single batch of food may serve a large number of people! If you’re just you and a friend, I’d recommend par-baking them for about 15 minutes and then freezing them.
When you’re ready to eat one, take it out of the freezer and bake it until it’s warmed through, thoroughly browned, and no longer soft.
Yes, it is simple to make your own barbecue sauce at home. This recipe produces a better sauce than any store-bought sauce. The apricots’ sweetness counteracts the smokiness of the fire-roasted tomatoes and the spice of the dried chili pepper.
The BBQ sauce, cumin, and chili powder give these veggie-packed patties a smokey flavor, making them the vegan burger to end all vegan burgers.
It’s gluten-free, full of flavor, and imbued with a smoky BBQ flavor, making it perfect for grilling or stovetop cooking. Let’s start the celebrations!
This burger is quick and easy to make, requiring only 10 nutritious ingredients that you most likely already have on hand.
I’m not sure about you, but rain makes me want to slow down while sunshine makes me want to run. I have a bowl of summertime goodness in the fridge to keep me going at the very least. Pasta salads are without a doubt the greatest type of salad.
I love the salty, creamy feta in this meal, but you can make it dairy-free or vegan by replacing it with avocado. You may need to add a bit more salt to taste. Sun-dried tomatoes are a lovely addition if you have any.
On the surface, these vegan burrito-stuffed sweet potatoes are everything you’d expect them to be: fresh, substantial, and delicious. Additionally, they’re gluten-free and vegan, which is a plus.
With sweet potatoes, black beans, brown rice, and a handmade rustic salsa, you’ve created a vegan feast fit for a fiesta.
When it comes to meat, cauliflower is what portobello mushrooms are to burgers. The textures are really beautiful. Prepare to be converted by grilling these marinated mushrooms and stuffing them into your toast.
These veggie burgers are easy to make and provide a tasty beef replacement that meat lovers will like. The mushrooms are marinated before being grilled with melted Swiss cheese, grilled red onion, tomatoes, spinach, and avocado – delectable!
You won’t believe it when I tell you that this one-pot Vegan Sloppy Joes recipe uses cauliflower instead of pork! They’re a crowd-pleaser that’s gluten-free, under 300 calories, and ready in under 30 minutes! These garlicky, spicy sandwiches are perfect for making a mess during a BBQ.
This Vegan Paleo Broccoli Cashew Salad gets a kick from a curried cashew cream sauce. It’s a quick, easy, and nutritious side dish that never disappoints! Mayo and bacon are regularly used at barbecues to keep otherwise superfood-rich salads off the menu.
Healthy fats and crunch come from cashews and sunflower seeds, while antioxidants come from broccoli, cranberries, and cilantro.
These fast vegetarian lettuce wraps are piled high with spicy-sweet Jerk grilled tofu and pineapple salsa. This summer, grill them for a quick and healthy meal!
You don’t have to miss out on the delectable flavors of Caribbean cuisine just because you don’t eat meat. These high-protein, high-vegetable lettuce wraps will brighten up any summer picnic.
This mouth-watering mojito-inspired sorbet is the ideal way to cap off a barbecue. Watermelon, a classic summer treat, is delicious in juicy slices, but this frozen watermelon, mint, and lime sorbet elevates it to new heights.
Only a minimal quantity of sugar is added to the sorbet, which is almost completely comprised of watermelon. A few tablespoons of rum increase the consistency of this frozen delight.
Hi, my name is Brett White, and I have a passion for cooking, and following a raw diet. Eating raw has completely changed how I view food, and has led me down a much healthier and happier path in life over the last three years.
Through Addicted To Veggies, I want to share with you my favorite raw recipes. From brownie recipes, to recipes containing pumpkin, my site is full of delicious and wonderful options to consider.
