Barbecue for vegetarians/vegans

Cut open large poblano peppers, remove seeds but leave stem on. Fill with your favorite corn bread batter. Grill until batter is cooked through in the center.

Oh, and grilled pizza!! Make dough and break into fist-sized pieces. Roll or press flat to about dinner plate size. Grill for a minute or two on each side until they are no longer raw looking. Use sliced tomatoes or pesto as sauce. Top with roasted veggies and cheese or vegan cheese of your choice. Or just drizzle with a little olive oil. Place back on the grill until cooked through. Careful the bottom doesn't burn - use indirect method.

Carrot dogs!

Whats a carrot dog? is that your own recipe?

grilled pizzas!

I'm not a vegan, but you can't go wrong with this recipe!

http://www.theppk.com/2009/04/perfect-grilled-portobellos/

These were to die for! Thanks for the link

Hello!
I'm a veggie and I find we are a forgotten species at BBQ time!!!! I don't think I'm too fussy but if I get fed another corn on the cob at a BBQ for my sole dinner I may go crazy!!!! BBQ is a time when carnivores get to go crazy with fantastic things and us veggies go very hungry!!!! Anyway, most of my stuff has been designed to be done in tinfoil (I'm terribly allergic to meat so I need to protect my veggies if they're on the same BBQ as the meat. Otherwise I am a very sick bunny!!) We have a big BBQ every year at our home so I get a separate BBQ for the veggies. Yahoo!!! Anyway, here's some things I like to make. I hope they help! Some measurements aren't too exact. I tend to taste and adjust. Who knows how big any given lime will be or how big anyones pinch or portobello mushroom is!!! If you're catering for veggies please make sure your cheese is veggie friendly!!! Take as guide lines!!!!!:

Tofu Skewers: Vegan

3tbsp sambal oelek
6tbsp soy sauce
Juice of one lime
600g tofu
A selection of veg to stick on skewer (mushroom, paprika, courgette, cherry tomato, whatever you fancy!)

Marinate the tofu in sambal, soy, lime for at least 2 hours. I throw the mushrooms in too!
Skewer with veg and BBQ!

This tofu marinade keeps in the fridge for several days if you need to prepare ahead. The longer it marinades, the better it gets!


Stuffed mushrooms: for 6 mushrooms: Vegetarian (not vegan: egg and honey)

6 portobello mushrooms
2 cloves garlic minced
3 tsp honey (ish)
600g spinach
2tbsp pine nuts
3tbsp sesame seeds
350g tofu
1 egg
1 large carrot grated
3tbsp fresh coriander of 1 tbsp dried coriander leaves
2tsp sesame oil
2tbsp hoisin sauce
2tsp sweet chilli sauce
pinch salt
3tbsp flour or gram flour (I use gram)
15 cherry tomatoes

Sauce for 6:
12tbsp mirin or rice wine vinegar
3 tbsp hoisin
3 tbsp sweet chilli sauce

Squeeze tofu of all excess moisture. Don't worry if it crumbles, it will be crumbled anyway!
Grate carrot. I do fine but coarse would work too! Just squeeze moisture out afterwards.
Chop fresh coriander or get your jar of dried off the shelf!
Beat egg and add carrot and coriander.
Add hoisin, sesame oil, sweet chilli and salt
Combine
Crumble tofu into mix and mash with fingers till all chunks are gone.
Add 3 tbsp flour/ gram flour.
Fry garlic and pine nuts for 30secs in a tiny tiny bit of oil
Add a tbsp of water and let heat
Add spinach and honey and wilt
Let cool
Spray/rub mushrooms with a bit of olive oil
Sprinkle sesame seeds in mushrooms
Squeeze spinach and put in mushroom
Squash tofu mix on top
Top with cherry tomatoes halved

Wrap in tinfoil, poke steam holes in and BBQ!

Serve with sauce of mirin, hoisin and sweet chilli stirred together and drizzled over.

The tofu mix will keep in the fridge for a few days if you want to prepare ahead. I've also done the spinach the night before with no problems. The sauce also keeps fine in the fridge.

Veggie socca wraps: Vegetarian (not vegan: cheese)

Allow 1/4 cup gram flour and 1/4 cup water per wrap (sorry I have cup measures that I bought so I've never translated into grams!)
Add 1 pinch each of dried rosemary, thyme, and basil per pancake (I like them really herby!) Add less if you're not a herb nut!
1 small pinch salt per pancake
30g mozzarella per person
5 cherry tomatoes per person
100g of wilted spinach per person (that's 100g raw and then wilted. Sure, however much spinach you like really! I usually end up adding more because I'm a spinach nut!)
1 tsp pinenuts per person
4 medium brown mushrooms sliced thin per person

Mix gram flour, water, salt and herbs and leave rest for at least half an hour or overnight if preparing ahead
Fry batter in frying pan with a tiny coating of olive oil for a minute or two each side till just set
After frying they also keep in the fridge for overnight prep.
Place wilted spinach, mozzarella, tomato and mushroom in pancake, roll up and stick in tinfoil
Poke some steam holes in tin foil and BBQ

Mushrroms in Honey, Lime and Ginger with Lemon Mozzarella: Vegetarian (not vegan: cheese and honey)

6 portobello mushrooms
3cm cube ginger (- ish!!) grated finely
1 clove garlic minced
1 lime
1 tbsp honey (-ish!!!) Depends on the honey really!
100ml olive oil
175g quorn white pieces (that's what a packet is here. do whatever you fancy!)
12 cherry tomatoes
180g mozzarella
2/3 lemons


Heat 100ml of olive oil and add grated ginger, crushed garlic, lime and honey.
Cook gently for a 30 seconds till honey is dissolved and adjust till mix is sweet and gingery but citrus-y!
Pour over mushrooms and quorn in a bowl/ box and shake about.
Leave to marinate for an hour or overnight
Cut lemon into thick slices and cut out the flesh
Stuff mozzarella slices into lemon rind
Stuff mushrooms with quorn and cherry tomatoes and top with lemon mozzarella
Wrap in tinfoil, poke steam holes and BBQ!
Discard lemon rind and eat!

Potato garlic mayo salad with toasted hazelnuts: vegetarian (can be vegan: see below)

150g hazelnuts
1 kilo baby potatoes
40g parsley chopped
100g good mayonnaise
Juice 1/2 lemon
2/3 cloves garlic roughly chopped
salt and pepper

Heat oven to 180 degrees C
Roast hazelnuts for 8 mins or so
Discard loose skins if falling off (I use skinless so.....)
Chop baby potatoes into bite size pieces and boil in lightly salted water till tender.
Drain potatoes
Blend mayonnaise, lemon juice and garlic with a stick blender and season
When the potatoes and hazelnuts are cool mix with the dressing and the parsley.

This can be vegan if you make vegan mayo:
175g cashew nuts
125 ml extra virgin olive oil
125 ml water
1tsp Dijon mustard
2/3 tbsp lemon juice

Soak cashew nuts in water overnight
Drain and rinse
Place everything in a blender and blend till smooth
Season
Leave to set in the fridge for at least two hours to thicken
It will keep for about 3 to 4 days

Or if if you live in America just buy some veganaise! (you lucky people!)


Hope this appeals to some! It's just some of my favourites that are a change from grilled veggies or corn on the cob! Enjoy!

Aoife

PS: I really hate the Linda McCartney stuff and things that taste "meaty" or try to! The taste of meat mostly reminds me of being very ill! I like the white quorn for BBQ because it takes a marinade well but doesn't fall apart as tofu sometimes does. I live in The Netherlands so I am aware that some things change between countries so keep that in mind!!!!

BUMP

I own a BBQ frying pan

http://www.lakeland.co.uk/8152/BBQ-Frying-Pan?src=gfeed&gclid=CMy15Z25_LcCFaTItAodzXcAqg

Awesome for anything vegetarian that you dont want to mix with any of the meat on the BBQ.