vegetarian summer barbecue

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:

Method:

  1. Using a hand mixer, whip the butter until creamy
  2. Add the herbs and garlic and mix well
  3. Warm up the baguette slices on the barbecue until the bread is crispy
  4. Spread a generous amount of the butter on each slice and serve.
Vegan Herb Butter Baguette, a great barbecue starter

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:

  1. In a large bowl, take 2 tablespoons lime juice and 1 teaspoon lime peel and combine them with Hellmann’s Vegan Mayo and coriander.
  2. Mix in the remaining ingredients except for the avocado halves. Spoon the filling over the avocado halves.
stuffed avocados with vegan mayo

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:

Method:

  1. Mix the sour cream and Elmlea Plant Double Cream with 1/4 tsp salt. Cover, and leave at room temperature for 3 hours.
  2. Heat the butter with the garlic and a pinch of cayenne in a small pan until melted, and season to taste.
  3. Char the cobs on the barbecue for 10-15 minutes, continually turning, until the kernels are tender and lightly charred all over.
  4. 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:

Method:

  1. Combine all of the ingredients for the salad in a large serving bowl.
  2. 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.
Vegan quinoa salad with chickpeas

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:

Method:

  1. Slice the tops off the bell peppers, remove seeds and set aside.
  2. Before grilling on BBQ, microwave the peppers for 5 minutes to soften.
  3. 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.
  4. Add diced red onion and fry for a few more minutes until soft.
  5. Next, add the rice and tinned tomatoes, and mix well.
  6. Add seasonings, stock, salt and pepper and cook for a few more minutes until fragrant.
  7. Transfer filling into the individual bell peppers. Cook the peppers on the barbecue for 10 minutes with the lid closed.
Barbecue vegetarian stuffed peppers with vegan sausages

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:

Method:

  1. For the dipping sauce, boil all ingredients except the cornflour in a saucepan.
  2. Mix the cornflour in some water and pour into the saucepan. Boil for another minute and leave to cool.
  3. Cook the Quorn Nuggets from frozen for a few minutes on both sides on the barbecue and serve.
Quorn vegan nuggets with homemade dip on the barbecue

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:

Method:

  1. 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.
Vegan mango sorbet