Adopting a vegan lifestyle does not mean missing out on the joy of outdoor grilling during barbecue season.
Most vegetables respond exceptionally well to the heat of a grill when approached with the right culinary strategy.
Cooking plant-based meals outdoors requires a shift in perspective.
Instead of overloading the grill with numerous options, experts suggest focusing the menu on a single main dish complemented by a few carefully selected sides.
"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," says Genevieve Taylor, author of How to BBQ.
"After all, there's no other meal where you'd be expected to eat a chop, a sausage, a kebab and a chicken wing."
Appetizers and Starters
For an appetizer, Shaun McAnuff, author of Original Flava: Easy Caribbean, recommends preparing tostones.
The process involves boiling dense green plantains, which are less sweet than yellow ones, peeling them, and cutting them into thick rounds.
After flattening the pieces with the base of a mug, they are grilled until crisp and served alongside guacamole or salsa.
Aubergines offer another excellent starting option because they absorb smoky flavors very effectively.
Genevieve Taylor suggests slicing them lengthwise, brushing them with oil, seasoning, and grilling until they soften.
"Spread a filling, such as walnut paté with spices, herbs and pomegranate molasses, over the slices and roll up," Taylor says.
These rolls can be conveniently served at room temperature, making them ideal for advance preparation.
Main Courses
For the main course, plant-forward chef Bettina Campolucci Bondi utilizes aubergines and courgettes by creating a criss-cross pattern on them.
She marinates the vegetables in olive oil, salt, pepper, miso, and soy, or uses a jerk seasoning to ensure the flavors penetrate deeply.
Stuffed vegetables provide a substantial centerpiece for a vegan barbecue, ensuring guests receive a complete, satisfying portion rather than individual components.
Courgettes can be halved lengthwise, scored, drizzled with olive oil, seasoned, and grilled until they become tender.
The cooked flesh is then scooped out, chopped, and combined with prepared puy lentils.
This mixture goes back into the courgette skins before a final, brief turn on the grill.
"I'd normally serve those with mint sauce and ricotta, but you could easily use coconut yoghurt or vegan cheese instead," Taylor says.
Bell peppers also serve as an effective vessel for stuffings containing chickpeas, harissa, and coriander.
These filled peppers are roasted slightly away from the direct flames until tender, then moved over the high heat to crisp the exterior.
A serving of coconut yogurt mixed with harissa complements the dish.
Side Dishes
Side dishes play an important role in rounding out the menu. Sweet potato wedges paired with a lemon-tahini dressing and roasted chickpeas offer a great combination of textures.
Grilled carrots layered with pecans, spring onions, fresh herbs, and olive oil provide another vibrant side option.
Little gem lettuces can also be quickly seared over the fire for a few seconds on each side with oil and salt.
"They need just a few seconds on each side with a bit of oil and salt, then drizzle with pesto [leave out the cheese or use a vegan one] and sprinkle over some pine nuts caramelised with sugar and smoked paprika," Taylor says.
Desserts
The residual heat of the barbecue serves as an excellent tool for preparing desserts.
Bettina Campolucci Bondi favors grilled pineapple served with maple syrup and a touch of chili.
Alternatively, unpeeled ripe bananas can be sliced open lengthwise without cutting entirely through the skin.
Stuffing the opening with chocolate and peanut butter and grilling the bananas until the ingredients melt creates a rich conclusion to the meal.
