With more and more people going vegan in January inspired by the UK charity Veganuary we wanted to show how you can accommodate everyone at your next barbecue event – which will be here before you know it!
Be careful in your cooking and preparation methods
If your barbecue is for meat-eaters as well, make sure you partition off a section of the barbecue with foil, or better still, buy a flat griddle accessory for this purpose and keep some separate utensils for veggie use.
Rustle up some delicious vegan treats on your Cinders barbecue and with a little practice and imagination, you can make these the star of the show!
- Grilled Polenta Burger:Boil up some coarse cornmeal with vegetable stock until thick but springy, following packet instructions. Fry up a diced onion, a few finely chopped mushrooms and a handful of cooked beans (black beans work great) until the onions are golden brown. Slightly mash the beans when soft. Add to the cooked polenta, along with a teaspoon each of thyme, marjoram and paprika. Take off the heat, and when cool, shape into patties ready for grilling. Serve in a bun with avocado slices, chopped olives and jalapenos.
- Baked Sweet Potato: Sprinkle the sweet potatoes with olive oil and salt and wrap them carefully in tinfoil, making sure to leave some excess at the top (to grab onto later). Place directly onto the hot barbecue, making sure to space them out to allow for even cooking. Cook for around 15 to 20 minutes and top with soya yoghurt and chives.
- Buffalo cauliflower ‘wings’: Why not spice things up with some grilled vegan chicken with vegan honey, lime and chipotle sauce or some spicy buffalo cauliflower ‘wings’. Don’t forget to accompany this with a good range of vegan sauces and relishes and serve with some delicious vegan wine or refreshing vegan beer.
- Piri Piri ‘cheese’ skewers
Makes: 6 skewers
2 large courgettes, trimmed
2 red peppers, seeds and stalk removed
250g block of dairy free cheese alternative
2 tbsp olive oil
1 tbsp Piri Piri Rub
2 x 300g packs tomatoes
2 cloves garlic
1 tbsp dark brown sugar
1 tbsp sherry vinegar
2 tbsp extra virgin olive oil
25g pack fresh basil, leaves only
Preheat the barbecue to high. Using a vegetable peeler, cut the courgettes into long thin ribbons. Cut the peppers and vegan cheese into 2–3cm pieces.
Mix the olive oil and the rub together and toss with the vegetables and ‘cheese’ until evenly coated. Set aside to marinate for at least 1 hour or for up to 6 hours. Thread onto metal skewers, alternating with folded courgette ribbons.
Place the tomatoes on their vines on the barbecue, griddle. Cook for 4 minutes until starting to blacken and burst, then remove and set aside until cool enough to handle.
Remove the cooked tomatoes from their vines and place in a saucepan. Add the garlic, brown sugar, vinegar and extra virgin olive oil. Cook over a medium heat for 15 minutes or until reduced and pulpy. Add the basil and blitz with a stick blender. Season and keep warm.
Meanwhile, place the skewers on the barbecue, griddle or grill and cook for 10–15 minutes, turning occasionally, until coloured and the vegetables are tender. Serve the skewers with small bowls of the tomato sauce to dip.
- BBQ Corn on the Cob:
This is a great option if you're trying to be a bit healthier - and it's super simple:
Soak the corn in water for at least 30 minutes
Shake off the excess water and rub the corn with a little vegetable oil and season with salt and pepper - you could also add some garlic or chilli flakes for extra flavour at this point
Wrap in two layers of tin foil
Place on a medium heat barbecue and cook for at least 25 minutes, turning occasionally, until charred