Just because the meat isn’t for everyone, it doesn’t mean vegetarians or vegans don’t get to partake in the fun of grilling. Grilling your veggies makes perfect sense: it’s quick, easy, and mouth-wateringly delicious!
Since it’s your turn to try out some tasty vegetable-based, pellet-grilled recipes, here are some easy recipes to get you started.
5 Beginner-Friendly Vegan Traeger Recipes
Go through each recipe’s details to see what dishes work for you. These might come in handy, especially if you’re seeking vegetarian-friendly foods to grill for family, friends, or even your kids at your upcoming picnic, barbecue, or event.
So get your Traeger wood pellet grill ready, and let’s dive right in!
Smoke Roasted Salsa
Watch your bowl of salsa disappear right before your eyes as you take the first bite.
Slowly roasted over hickory pellets, tomatoes, onions, jalapenos, and bell peppers, and combined with cilantro and a spritz of lime, this is the perfect quick and easy salsa recipe to take your snacks to the next level.
Serving size: 4 people
Before we start preparing, let’s quickly go over all the ingredients you’ll be needing:
Bell Peppers (any color) – 1 1/3 peppers
Beefsteak Tomatoes – 2 2/3 tomatoes
Jalapenos – 1 1/3 jalapenos
Bunch of fresh cilantro leaves and tender stems – 2/3 bunch
Now that you have everything on hand, let’s get started.
Step 1: Before you get to slicing and dicing, start by setting the Traeger’s temperature to 450°F and closing the lid for 15 minutes to let it preheat.
Step 2: Slice or chop right down to the insides of your bell peppers, tomatoes, jalapenos, garlic, and green onions. Place directly onto the grill to sear for 2 minutes. Make sure the lid stays closed.
Step 3: Roast the veggies for about an hour. Make sure you lower the Traeger’s temperature down to 275°F.
Step 4: Once roasted, it’s time for the veggies to be transferred to a blender with the cilantro and lime juice and blended until you have a smooth puree before you.
Step 5: Your salsa is now ready! Serve with tortilla chips or any other dishes of your choice.
Sherry Roasted Root Vegetables
Root veggies that have been grilled over a wood fire make for a smolderingly good vegan side. Cook them on your Traeger to make a tasty side dish that goes well with any protein.
Serving size: 4 people
To get started, here’s what you’ll need:
Carrots- 1 Cup of peeled and chopped 1-inch pieces
Parsnips- 1 Whole, peeled and chopped 1-inch pieces
Whole fennel bulb, diced through the root end – 1/2
Whole golden beets- 1 to 2 large
Small Yukon Gold potatoes- 2 whole, cut into halves or wedges
Small red skin potatoes- 2 whole, cut into halves or wedges
Medium red onion- 1/2, chopped into wedges down to the root end
Whole turnip- 1 whole peeled and diced into chunks
Garlic- 1/2 a head
Extra-virgin olive oil- 1 1/2 tablespoon
Dry sherry- 1/8 cup
Traeger Veggie Rub- 1 teaspoon
Fresh thyme leaves- 1/2 tablespoon, or
Dried thyme- 1 teaspoon
While this long list of ingredients can easily daunt any beginner, you’ll be happy to learn that the actual cook time for this side dish is only 1 hour, and most of the work is simply slicing, dicing, and cutting your root vegetables.
Now that that’s out of the way let’s get roasting!
Step 1: Arrange your chopped vegetables on a sheet tray, preferably a large one.
Step 2: Cut off the top of the garlic head with a serrated knife, exposing the tops of the cloves. Make sure the skins around each clove stay intact. Next, lightly drizzle one tablespoon of Olive Oil over the garlic before loosely tucking it within a piece of aluminum foil. Put it on the sheet tray alongside the others.
Step 3: Whatever quantity of Olive Oil you have left, drizzle it on top of the other vegetables. Add 2 teaspoons of Traeger Veggie Rub, the dry sherry, and the thyme. To mix all of these, toss the veggies.
Step 4: When ready to roast, preheat the Traeger with the lid closed to about 500°F. Continue for about 15 minutes.
Step 5: For an hour to an hour and a half, roast the vegetables, tossing regularly, until they are cooked through and starting to brown.
Step 6: Squeeze the softened garlic cloves into the veggies after removing the garlic’s foil, then mix to combine. Toss the garlic husks in the trash. Serve right away. Enjoy!
Roasted Fall Vegetables
You’ll be pulling out your favorite fall outfits in no time with our recipe for roasted vegetables, which uses Brussels sprouts, new potatoes, butternut squash, and cremini mushrooms to give you a quick and healthy meal.
Serving size: 4 people
For this recipe, you’ll need:
Pound new potatoes- 1/3, cut into quarters
Olive Oil- 1 1/3 tablespoon
Salt and Pepper
Butternut Squash- 1/3 lbs, diced
Fresh Brussel Sprouts- 1/3 lbs
Pint Mushrooms- 2/3, sliced
Once you’ve gathered all your ingredients, it’s time to get roasting.
Step 1: Start the Traeger according to the grill’s directions when you’re ready to cook. Then, begin by preheating, which should take around 15 minutes with the lid covered at 400 degrees F (200 degrees C).
Step 2: In this step, the potatoes and squash go on a sheet tray and have to be tossed with Olive Oil, salt, and pepper.
Step 3: Cook for 15 minutes after placing directly on the grill grate. Throw in the mushrooms and brussels sprouts with the rest to evenly coat everything on the sheet tray.
Step 4: Cook the vegetables for another 15 to 20 minutes and stop when they’re light brown and well-done.
Step 5: Add seasoning to your liking and serve.
Burnt Orange Julep Cocktail
This fantastic cocktail recipe stars Bourbon and bitters, a delicious citrus drink to revitalize your palate. You’ll be buzzed over this cocktail that combines mint, burnt orange agave, and just the right amount of whiskey.
Serving size: 4 people
To make this cocktail for your friends and family, you’ll need:
Got everything on hand? Let’s get straight into roasting and mixing!
Step 1: Preheat the Traeger for 15 minutes with the lid closed at 450 degrees when you’re ready to start cooking.
Step 2: In this step, oranges must be cut into wheels and covered in brown sugar.
Step 3: Place the orange slices directly on the grill grate, and cook for 15 minutes on each side ’til you see grill marks appear. Then, take the wheels and set them to the side to cool for a while, and set aside two wheels as a garnish for later.
Step 4: Make the burnt orange agave as follows:
Lower your Traeger’s temperature to 200°F.
Set the candied oranges on the pellet grate in a small pan with diluted agave syrup (25 percent water mixed with agave syrup)—Cook for 30 to 45 minutes, or as desired.
Remember: one slice of orange is ideal per ounce of syrup produced.
Step 5: To make the cocktail, combine 5–6 mint leaves and burned orange agave in a mixing container. To release the mint oils, muddle the ingredients well.
Step 6: Now is the time to mix in the Bourbon, bitters, and ice. Gently shake the mixture. Add more crushed ice after pouring the mixture into a glass or copper mug.
Step 7: Top it off with the orange wheels you set aside in step 3, and serve!
Grilled Watermelon
Wow everyone at your next neighborhood BBQ or a fun picnic planned with family with this ingenious grilled fruit recipe.
Serving size: 4 people
This recipe is so simple; all you’ll need is:
Watermelon- 8 slices, seedless
Sea salt
Honey- 2 tablespoon
Lime
Gather these easy ingredients from your pantry, and let’s get to it!
Step 1: Lightly coat both sides of each watermelon slice with sea salt.
Step 2: Let the watermelon slices drain for 30 minutes by setting them on a rack.
Step 3: Prepare for cooking by setting the Traeger’s temperature to 450°F for 15 minutes. Again, make sure to keep the lid closed.
Step 4: Rinse each piece of watermelon under cold water after the wedges have drained. To drain extra water, lay each slice between two folded paper towels and firmly but gently press.
Step 5: Lightly coat both sides of each watermelon slice with honey.
Step 6: Grill watermelon slices for about 5 minutes on the Traeger until signs of grilling start to show
Step 7: Take off the grill, season with sea salt, and top with freshly squeezed lime juice. Have fun!
Parting Words
While Traeger wood pellet grills have long been used for grilling meat, there’s no reason you shouldn’t be making the best of your grill if you live a vegan or vegetarian lifestyle.
With this article and many more videos and other resources you can find, you’ll be able to raise your vegan food game up several notches, protect your health and enhance the overall quality of your life.
Your search for scrumptious vegan recipes ends here. Now that you’ve reached the end, it’s time to put your phone or laptop away and get to cooking the most amazing vegan dish you’ve had in a long time!
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.
