So, if most people think of a BBQ they think of meat and maybe some potatoes wrapped in aluminium foil. The terms vegan and BBQ might not be an obvious combination, but it works. Over the past few years I have suffered through various BBQs with just having to eat potatoes and ketchup and maybe some roasted pepper if I was lucky.
Recently I thought to myself if I where to throw my own BBQ where only vegan food would be served what would I come up with? I thought long and hard and eventually decided on 5 recipes that make me want to fire up the grill immediately. I decided to make this Grillparty a virtual one that everyone is invited and thats how I came up with the theme for the second instalment of “About That Food Stories”, The Vegan BBQ Extravaganza”.
Ps: All of the recipes work in a griddle pan or electric grill as well, in case you are stuck inside but still feel like making one of them.
Spicy Corn on the Cob with a Smoky Tahini Sauce
- 4 corncobs
- 2 tsp spicy paprika
- 3 tbsp tahini
- 1/2 tsp smoked paprika
- juice of 1/2 a lemon
- 1 tsp liquid smoke
- 1 tbsp tomato paste
- salt to taste
- about 4 tbsp of water
- Place the corncobs on he grill with the husks on and grill for about 10 mins or until the corn is tender. Alternatively you can bake them in the oven at about 180C.
- In the mean time whisk all the remaining ingredients except for the spicy paprika together in a smoke bowl.
- Once the corncobs are done drizzle first with the spicy paprika and then serve with the smoky tahini sauce on the side.
Pulled Chantrelle Mushroom Sandwiches
Makes 4 Sandwiches.
- 4 wholegrain buns
- 500g of Chanterelle Mushrooms
- a handful of arugula
- 1/2 red onion
- 2 medium sized tomatoes
- some ketchup and mustard to serve
for the sauce:
- 1/2 cup of soaked cashew nuts
- 1/4 cup of veggie stock
- 2 tbsp tomato paste
- 1 tbsp of apple cider vinegar
- 1 tbsp of tamari
- 1 tsp of hot paprika powder
- 1 clove of garlic
- about 3 tbsp of minced parsley
- 1 tbsp of liquid smoke
- juice of 1/2 lemon
- a dash of cayenne pepper to taste
- Add all of the ingredients for the sauce into a blender and blitz until smooth.
- Heat up some oil in a pan on high heat and cook the mushrooms (as a whole) for about 5-7 minutes until most of their water content is gone and they have significantly reduced in size. Then use a fork to pull the mushrooms into strings.
- Add into a grill save dish and mix with the sauce. Place on the grill for about 10-15 mins.
- Place the buns on the grill as well until they crust has turned a little bit crispy.
- In the meantime slice the tomatoes and onion.
- Remove the mushrooms and the buns from the grill. Slice the buns in half, place a quarter of the mushrooms in each and top off with the sliced tomatoes and onions.
- Serve with some ketchup and mustard on the side.
Handmade Shiitake Sausages
Makes 8 Sausages.
- 220g of shiitake mushrooms
- 1/2 can of chickpeas
- 1 white onion
- 3 cloves of garlic
- 3 tbsp of tomato puree
- 2 tbsp of miso
- 1 tbsp + 1 tsp of liquid smoke
- 1 1/2 tsp of hot paprika
- 3/4 of a tsp of cayenne pepper
- 2 tbsp of tamari
- 2 tbsp of sesame oil
- 2 tbsp of estragon mustard
- 2 tbsp of copped basil, can be dried
- 3 tbsp of chopped chives, can be dried
- 2 tbsp of agave nectar
- 3/4 cup of veggie stock
- 2 1/2 cups of wheat gluten
- Place all of the ingredients, except for the wheat gluten, into your food processor and blend until smooth.
- Place 2 cups of the wheat gluten into a bowl and mix together by hand with the paste of the remaining ingredients.
- Place on a clean surface dusted with wheat gluten and start kneading, work in as much of the remaining wheat gluten until you get a doughy consistency.
- Now divide the dough into 8 parts and roll each part into a sausage. Wrap each sausage into a sheet of aluminium foil, twist the end tightly and make sure none of the dough can pour out while cooking.
- Bring a large pot of water to a simmer, make sure the water never starts to boil.
- Place the foil wrapped sausages into the water and simmer for 1 hour.
- After one hour remove the sausages, let them cool for a little and then unwrap.
- Slightly brush them with oil and place on the grill for a few minutes.
Spicy Tofu Skewers
- 1x 300g block of firm tofu
- 1 red, one green and one yellow bell pepper
- about 10 cherry tomatoes
- 2 tbsp of sesame oil
- 3 tbsp of tamari
- juice of 1/2 lemon
- 1 tbsp of hot paprika
- 2 tbsp of sesame seeds
- 1 tbsp of tapioca starch
- 3 tbsp of sweet chili sauce
- The night before you plan on making your skewers, cut the tofu into bite sized cubes.
- Place in a sealable container together with the sesame oil, tamari, lemon juice, hot paprika and the sesame seeds. Shake the container well so all of the tofu cubes are covered and place in the fridge to marinate over night.
- The next day cut the bell peppers into little squares, and cut the tomatoes in half.
- Sprinkle the tapioca starch over the tofu blocks and shake the closed container well so all of the cubes are covered in tapioca.
- Now add all of the tofu cubes into skewers one after the other, separated by a piece of bell pepper or tomato.
- Now place on the grill and cook until the veggies are soft and the edges of the tofu have browned.
- Drizzle with the sweet chili sauce and serve.
Grilled Apricot Pizza
Makes 4 small pizzas
- 2 cups of bread flour + some extra
- 2 tbsp of raw cane sugar
- 1/2 package of active dry yeast
- 2 tbsp of olive oil
- 1 3/4 of warm water
- 10-12 apricots
- 2-3 tbsp of raw cane sugar
- juice of 1/2 lemon
- 2 tsp of tapioca starch
for the chocolate sauce:
- 2 tbsp of almond butter
- 2 tbsp of cocoa powder
- 1 tbsp of agave nectar
- optionally some oat milk to thin out the sauce
- In a large bowl place the flour and the sugar and mix well. In a small bowl whisk the active dry yeast in with 2 tbsp of the warm water until they yeast has dissolved. Let it sit for 10 mins.
- Now add the olive oil, yeast mix and the remaining warm water to the large bowl with the flour. Bring everything together with your hands then place on a floured surface and start kneading for about 10 mins. Work in some more flour until the dough has a soft a stretchy consistency.
- Dust your bowl with some flour and cover with a damp kitchen towel, now let the dough rise in a warm place for about 2 hours.
- Towards the end of the 2 hours, slice the apricots into relatively thin slices and place in a bowl, first cover with the lemon juice and then with the tapioca starch.
- After the dough has risen, punch it down and divide into 4 pieces, roll it out into 4 disks.
- Place the apricot slices onto the dough, slightly pressing them in. Now sprinkle with the sugar.
- Place on the grill, either on the grid or ideally on a hot pizza stone and grill for about 10-12 minutes.
- In the meantime whisk together all of the ingredients for the sauce and then drizzle over the hot pizzas and serve!