There is nothing quite like a seaside barbecue on a warm summer’s night. With our culture’s love of food, these evenings typically turn into hours-long feasts of starters, sides and meaty mains. But with more and more people looking for meat-free options, we’ve decided to offer up a list of barbecue recipes that will make you forget about the sausages and beef burgers. You won’t find the typical salads or bland portobello burgers on this list! After all, why should the meat-eaters have all the fun?
The Starters
Herb Butter Baguette
Who doesn’t love bread? Many of us eat it everyday and since we’re skipping the burger, here’s a way to get your fix at the start of the barbecue. We recommend making enough to share as these will disappear off your plate in minutes.
Ingredients:
- 250g Flora Vegan Butter
- 8 tbsp parsley and chives, minced
- 2 cloves of garlic, minced
- Sliced baguette for serving
Method:
- Using a hand mixer, whip the butter until creamy
- Add the herbs and garlic and mix well
- Warm up the baguette slices on the barbecue until the bread is crispy
- Spread a generous amount of the butter on each slice and serve.
Stuffed Avocados
With the richness of the avocado and Hellmann’s Vegan Mayo, you won’t miss the meat in this fresh and summery vegan dish.
Ingredients:
- 1/4 cup Hellmann’s Vegan Mayo
- 1 lime
- 1/4 cup chopped fresh coriander
- 1 can chickpeas, rinsed and drained
- 2 cups cooked, cooled sprouted mung beans
- 1 large Honeycrisp apple, cored and julienned
- 1 celery stalk, thinly sliced
- 2 avocados, halved and peeled
Method:
- In a large bowl, take 2 tablespoons lime juice and 1 teaspoon lime peel and combine them with Hellmann’s Vegan Mayo and coriander.
- Mix in the remaining ingredients except for the avocado halves. Spoon the filling over the avocado halves.
The Sides
Mexican Elotes
This delicious twist on the classic corn on the cob is inspired by Mexican street food and is sure to be a welcome addition to your plate this summer.
Ingredients:
- 6 corn on the cob, husks removed
- 1 clove of garlic, crushed
- Cayenne pepper, to taste
- A small bunch of coriander, chopped
- 50g Flora Plant Butter
- 50g Emborg Greek Style Cheese, crumbled
- Lime wedges
- 100g sour cream
- 50g Elmlea Plant Double Cream
- Salt
Method:
- Mix the sour cream and Elmlea Plant Double Cream with 1/4 tsp salt. Cover, and leave at room temperature for 3 hours.
- Heat the butter with the garlic and a pinch of cayenne in a small pan until melted, and season to taste.
- Char the cobs on the barbecue for 10-15 minutes, continually turning, until the kernels are tender and lightly charred all over.
- Brush the cobs with the melted butter, then spread the cream mixture over evenly. Crumble over the Emborg Greek Style Cheese and sprinkle with a good pinch of cayenne pepper and coriander. Serve with lime wedges.
Summer Quinoa Salad
It’s not a summer barbecue spread without a side salad. Ditch the predictable salad mix for this tasty and colourful alternative.
Ingredients:
- 2 cups cooked and cooled Tipiak Quinoa
- 1 cup chopped cucumber
- 3/4 cup corn
- 1 cup chopped cherry tomatoes
- 1 cup canned chickpeas, rinsed and drained
- 3 tablespoons chopped fresh basil
- Salt and pepper to taste
For the dressing:
- 1 1/2 tablespoons Olitalia Olive Oil
- 1/3 cup fresh lemon juice
- 1 tablespoon Maille Dijon Mustard
- 1 tablespoon honey
- Salt and pepper to taste
Method:
- Combine all of the ingredients for the salad in a large serving bowl.
- In a small jar add all of the ingredients for the dressing. Cover with the lid and shake until well combined. Pour the dressing over the salad and stir until everything is coated.
The Mains
Brilliant Bangers Vegan Stuffed Peppers
Stuffed peppers are a beloved summer classic that make use of seasonal produce. A satisfying dish that goes down a treat served hot off the grill.
Ingredients:
- 1 pack Quorn Brilliant Bangers
- 6 bell peppers
- 1 red onion, diced
- 1/2 cup cooked Eurico Rice
- 1 400g can of tinned tomatoes
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 1 tsp Knorr Vegetable Stock Cube
- 1/2 tsp maple syrup (optional)
- Salt and pepper to taste
Method:
- Slice the tops off the bell peppers, remove seeds and set aside.
- Before grilling on BBQ, microwave the peppers for 5 minutes to soften.
- Fry the Quorn Brilliant Bangers in a pan over a medium heat with some olive oil for a few minutes and break them up into smaller pieces.
- Add diced red onion and fry for a few more minutes until soft.
- Next, add the rice and tinned tomatoes, and mix well.
- Add seasonings, stock, salt and pepper and cook for a few more minutes until fragrant.
- Transfer filling into the individual bell peppers. Cook the peppers on the barbecue for 10 minutes with the lid closed.
Vegan Nuggets with a Homemade Dip
Whether to feed you little ones or as an easy vegan barbecue option for yourself, these vegan nuggets are sure to be a hit.
Ingredients:
- 280g Quorn Vegan Crunchy Nuggets
- 2½ tbsp cornflour
- 4 tbsp rice or white wine vinegar
- 2 tbsp water
- 4 tbsp sugar
- 4 tbsp Hellmann’s Tomato ketchup
- 1 tsp salt
- 1 tsp oil
Method:
- For the dipping sauce, boil all ingredients except the cornflour in a saucepan.
- Mix the cornflour in some water and pour into the saucepan. Boil for another minute and leave to cool.
- Cook the Quorn Nuggets from frozen for a few minutes on both sides on the barbecue and serve.
Dessert
Quick Mango Sorbet
No meal is complete without dessert! This mango sorbet is quick and easy to make. It makes for a great dairy free option for dessert throughout the summer.
Ingredients:
- 450g Asiago Frozen Mango chunks, slightly thawed
- 1/2 cup passion fruit juice
- 2 tablespoons sugar
Method:
- Place all ingredients in a blender; cover and process until smooth. Serve immediately. If desired, for a firmer texture, cover and freeze at least 3 hours.