13 Vegan BBQ Ideas: Delicious Recipes for Your Grill Party

Summer is the perfect time to fire up the grill and enjoy delicious food with friends and family. If you’re looking to add some variety to your BBQ menu, you’ve come to the right place. Whether you’re a seasoned vegan or just trying to eat more plant-based meals, there’s something here for everyone.

A picnic table set with a variety of vegan BBQ dishes, including grilled vegetables, plant-based burgers, and skewers of marinated tofu and seitan

How can you make a BBQ without meat and still have it be flavor-packed and satisfying? The answer lies in the incredible variety of vegan options available. From smoky grilled veggies to mouthwatering plant-based burgers, these ideas will make your BBQ a hit for everyone, regardless of their dietary preferences.

Grilled Portobello Mushroom Steaks

Grilled Portobello Mushroom Steaks are a fantastic option for a vegan BBQ. They are meaty, savory, and easy to prepare.

First, I mix a marinade using balsamic vinegar, soy sauce, garlic, and spices. The flavor really soaks into the mushrooms.

Then, I marinate the Portobello mushrooms for about 10-15 minutes. This gives them a rich, robust taste.

Once marinated, I grill the mushrooms for 4-5 minutes on each side. They get a great char and turn a lovely golden brown.

For serving, I like to keep it simple. These mushroom steaks pair well with a side salad or some grilled veggies. They are a hit at any BBQ.

If you’re looking for a detailed method, check out this recipe for grilled Portobello mushroom steaks.

2. BBQ Jackfruit Sliders

I love making BBQ jackfruit sliders because they are super delicious and easy to prepare. First, I heat a skillet over medium heat and add some oil. When the oil is hot, I toss in onions and sauté them until they turn light brown.

Next, I add the jackfruit, salt, pepper, chili powder, paprika, and garlic powder. I mix everything well and cook it for a few minutes. Then, I pour in some water and BBQ sauce. I let it cook together for a few more minutes so that all the flavors mix well.

After that, I spread the jackfruit mixture evenly on a baking sheet lined with parchment paper. I bake it at 350°F for about 20-25 minutes until it’s crispy. This step adds a nice texture to the sliders.

Once the jackfruit is ready, I pile it onto slider buns. Sometimes, I like to add a bit of avocado slaw for extra crunch and flavor. These sliders are perfect for parties, picnics, or just a fun dinner at home.

For more detailed instructions, you can check out this recipe for BBQ Jackfruit Sandwiches by Minimalist Baker.

3. Vegan Stuffed Peppers

Nothing says summer BBQ like vegan stuffed peppers. I love their vibrant colors and the way they pop on the grill.

First, preheat the oven to 350 degrees F if you’re baking them. For grilling, get the grill going at medium heat.

I usually start by sautéing onions and garlic in a skillet until they’re soft. Then, I add crumbled tempeh for that hearty texture.

To the mix, I toss in diced zucchini, yellow squash, and mushrooms. Season with oregano, basil, red pepper flakes, parsley, salt, and pepper for a flavorful filling.

If I want to try something different, sometimes I’ll use lentils and quinoa. These give a unique texture and a boost of protein.

Once the filling is ready, I stuff the peppers and bake them for about 20 minutes or until they’re tender. If you’re grilling, place them cut-side up on the grill for the same amount of time.

For a twist, I sometimes add nutritional yeast to the filling. It gives a cheesy flavor without any dairy.

You can find detailed recipes and variations for vegan stuffed peppers on The Simple Veganista and Well Plated by Erin.

Happy grilling!

4. Smoky Tempeh Kebabs

I love making smoky tempeh kebabs for BBQs. They always turn out so tasty and they’re a big hit at parties.

To make these kebabs, I start with a flavorful marinade. In a bowl, I mix BBQ sauce, soy sauce, maple syrup, and apple cider vinegar. I add smoked paprika, garlic powder, onion powder, salt, and pepper for extra taste.

Once my marinade is ready, I slice the tempeh and put it into a shallow dish. I pour the marinade over the tempeh, making sure it’s well covered. For the best flavor, I let it sit for at least 30 minutes, but overnight is even better.

When it’s time to grill, I thread the marinated tempeh onto skewers. Sometimes, I add veggies like bell peppers and onions to the skewers too. It makes them colorful and adds a great crunch.

I cook the kebabs on the BBQ until the tempeh has a nice smoky char. This usually takes about 10-15 minutes, turning them halfway through.

These smoky tempeh kebabs are so delicious and packed with protein. They are perfect for any BBQ and even non-vegans can’t resist them.

5. Grilled Eggplant Bruschetta

I love making grilled eggplant bruschetta for BBQs. It’s simple, tasty, and everyone enjoys it.

First, I wash and dry the eggplants. Then, I cut off the stems and slice the eggplants into thick rounds. I find that 1-inch slices work best for grilling.

Next, I pierce the eggplant slices all over with a fork. This helps them cook evenly on the grill.

I also prepare a mix of chopped tomatoes, olive oil, crushed garlic, salt, black pepper, and red pepper flakes. This topping adds a burst of flavor.

Then, I preheat the grill to medium. While it’s heating up, I wrap some garlic cloves in foil with a drizzle of oil.

I place the eggplant slices and the wrapped garlic on the grill. I make sure to turn the eggplant every 10 minutes. This usually takes about 30 minutes until they’re soft and charred.

Once everything is grilled, I chop the eggplant into small cubes. I then mix it with the tomato mixture.

Finally, I spoon the eggplant and tomato mix onto toasted bread slices. It’s delicious, easy, and always a hit!

For more details, check out this garlic and eggplant bruschetta recipe on Go Dairy Free.

6. Sweet Potato and Black Bean Burgers

I love making sweet potato and black bean burgers for BBQs. They are hearty, flavorful, and packed with nutrients. Plus, they hold up well on the grill.

First, I bake the sweet potatoes at 400°F until they’re soft. This usually takes around 30 minutes. Once they’re cool enough to handle, I scoop out the flesh.

Next, I add the sweet potato to a bowl with mashed black beans. To this, I mix in rolled oats, chopped cilantro, and spices like cumin and garlic powder.

The mixture needs to be well combined. Sometimes I use my hands to get it just right. Then, I shape the mixture into patties.

I preheat the grill and brush the patties with a bit of oil to prevent sticking. I grill them for about 5-7 minutes on each side until they’re nicely browned.

These burgers pair well with a variety of toppings. I usually go for avocado slices, tomato, and lettuce. They’re great on whole grain buns.

If you prefer baking over grilling, you can bake them at 375°F for 20-25 minutes. This way, they’re equally delicious and crispy.

For more detailed instructions, check out this sweet potato black bean burger recipe by Minimalist Baker.

7. Charred Corn and Avocado Salad

A bowl of charred corn and avocado salad sits on a wooden table, surrounded by other vegan BBQ dishes

I love making charred corn and avocado salad during BBQs. It’s fresh, easy to prepare, and full of flavor.

First, I shuck the corn and rub it with some olive oil. Then, I grill the corn until it’s nicely charred. This usually takes about 8-10 minutes on a hot grill, turning occasionally.

While the corn cools, I chop up some red onion, jalapeño, cilantro, and avocado. Once the corn is cool enough to handle, I cut the kernels off the cob.

Next, I toss everything together in a big bowl. I like to add Cotija cheese for a bit of salty tanginess, but you can skip it if you prefer.

I finish the salad by mixing in a simple dressing made from lime juice, a little olive oil, salt, and pepper. This gives it a fresh, zesty kick.

You can find detailed instructions for making this salad here and here. This dish always gets rave reviews and can be easily adjusted to suit your taste.

8. Grilled Pineapple and Tofu Skewers

I love making grilled pineapple and tofu skewers for BBQs. They are so simple yet packed with flavor.

To start, you’ll need firm tofu and fresh pineapple. Cut the tofu into 1-inch cubes. Slice the pineapple into similar sized pieces. Assembly is quick and easy—just alternate between tofu and pineapple on wooden skewers.

For the marinade, mix BBQ sauce and sunflower oil. Use a pastry brush to coat the skewers. This step is crucial for adding that smoky, sweet flavor that everyone loves.

Marinate the skewers for at least 30 minutes. If you have time, let them sit longer in the fridge to soak up even more flavor.

When you’re ready to grill, preheat your grill to medium heat, around 300°F to 350°F. Make sure to clean the grates and lightly oil them. This helps prevent sticking.

Grill the skewers for about four minutes on each side. You want to see nice grill marks and a bit of char on the pineapple and tofu.

Serve these skewers hot off the grill. They are delicious on their own but also pair well with a fresh salad or some grilled veggies. Check out this recipe for more details on making grilled pineapple and tofu skewers.

9. Vegan BBQ Cauliflower Wings

I love making vegan BBQ cauliflower wings. They are crispy, spicy, and full of flavor.

First, I preheat my oven to 450°F. I line a large baking sheet with parchment paper.

Then, in a big bowl, I mix all-purpose flour, garlic powder, onion powder, salt, and black pepper with some soy milk until smooth.

Next, I coat each cauliflower piece in the batter. It’s fun and a bit messy, but totally worth it.

After they’re all coated, I place them on the baking sheet. These wings bake for about 25-30 minutes until they’re golden and crispy.

For an extra crunch, some recipes suggest adding breadcrumbs before baking.

To finish, I toss the wings in my favorite BBQ sauce right out of the oven. The combination is amazing, with each bite bursting with flavor.

If you want more details, check out these cauliflower wings recipes. They offer great tips and variations that you might enjoy as much as I do.

10. Spicy Seitan Ribs

A platter of spicy seitan ribs sizzling on a grill, surrounded by vibrant vegetables and a variety of vegan BBQ sauces

I love making spicy seitan ribs for a BBQ because they have great flavor and texture. These ribs are perfect for anyone who enjoys a bit of heat.

First, I preheat my oven to 350°F. Then, I mix together vital wheat gluten with some chili powder, paprika, and garlic powder to give it a spicy kick.

For the wet ingredients, I combine vegetable broth and a bit of soy sauce. I knead this mixture into the dry ingredients until I have a dough. I press the dough into a baking dish and bake it for 20 minutes.

After the initial bake, I brush on a generous layer of spicy BBQ sauce. I love adding liquid smoke for a more authentic flavor. You can find this trick in many online recipes, such as this one for Vegan BBQ Seitan Ribs.

I bake the ribs for another 10 minutes, flip them, brush on more sauce, and bake for another 10 minutes. After they’re done in the oven, I like to grill them on a nonstick pan for a few minutes to get those nice grill marks.

These spicy seitan ribs always impress at BBQs. Even my non-vegan friends love them! If you’re looking for a fun, spicy addition to your grill menu, it’s worth checking out this recipe for Sticky BBQ Vegan Ribs.

11. Grilled Veggie Platter

A colorful array of grilled vegetables, including zucchini, bell peppers, and corn, arranged on a platter with a drizzle of savory barbecue sauce

I love putting together a grilled veggie platter. It’s colorful and full of different flavors. I usually start by prepping a variety of vegetables like bell peppers, zucchini, eggplant, and mushrooms.

I cut the veggies into large, manageable pieces. This makes them easier to grill without falling through the grates. Then, I toss them in a simple marinade of olive oil, garlic powder, pepper, and salt.

Once the grill is heated to medium-low, I place the veggies on the grill. I let them cook for about 10-20 minutes, turning them halfway through to get those nice grill marks. They always come out tender and delicious.

This platter is perfect as a main dish or a side. I like to serve it with some hummus or a light dipping sauce for extra flavor. The grilled veggies are always a huge hit at my BBQs.

12. BBQ Lentil Sloppy Joes

I love making BBQ Lentil Sloppy Joes for a tasty plant-based meal. They are a great way to enjoy a classic comfort food in a healthier way.

To start, I sauté onions and green bell peppers in a large skillet. It’s important to cook them until they’re soft and golden. This usually takes about 5-7 minutes.

Next, I add the cooked lentils and pour in the BBQ sauce. If I’m in the mood for some extra spice, I’ll add a few grindings of pepper or a dash of hot sauce. It’s so flavorful and satisfying.

For an extra twist, I sometimes toss in mushrooms. I sauté them until they are wilted, which takes about 3-4 minutes. The mushrooms add a nice texture and blend well with the lentils and BBQ sauce.

Finally, I let the mixture simmer for a bit so all the flavors can blend together. When it’s ready, I spoon the mixture onto whole grain buns. It’s delicious and always a hit at gatherings.

For a more detailed recipe, check out this guide from The Vegan Atlas. Enjoy!

13. Zesty Grilled Zucchini

Grilling zucchini is one of my favorite summer activities. It’s easy, quick, and super tasty. I usually slice the zucchini into thin rounds or long strips. This way, they cook evenly and get those beautiful grill marks.

I like to marinate the zucchini slices in a simple mix of olive oil, lemon juice, garlic, and a pinch of chili flakes. This gives them a zesty kick that’s perfect for a BBQ.

Once the grill is hot, I place the zucchini slices on the grates. I let them cook for about 3-4 minutes on each side. They should be tender and slightly charred.

Sometimes, I sprinkle a bit of fresh parsley on top before serving. It adds a nice touch of color and freshness to the dish. If you’re looking for more ideas, you might find these vegan BBQ recipes helpful.

Health Benefits of Vegan BBQ

A colorful array of grilled vegetables and plant-based protein sizzling on the barbecue. A variety of vegan sauces and seasonings sit on the side

Eating a vegan BBQ can provide many health benefits. These meals often use nutrient-rich ingredients and have a lower caloric density, making them a healthier option for summer gatherings.

Nutrient-Rich Ingredients

Vegan BBQ dishes are packed with plant-based ingredients that are full of essential vitamins and minerals. For example, recipes use ingredients like jackfruit, which is rich in vitamins A and C, and mushrooms, which provide B vitamins and antioxidants.

Seitan and tempeh, common in vegan BBQ, are excellent sources of plant protein. They are also low in saturated fat compared to meat.

BBQ sauces in vegan recipes often use natural sweeteners like maple syrup, reducing the amount of refined sugar. Overall, these ingredients contribute to improved heart health and better digestion due to their high fiber content.

Low Caloric Density

One great thing about vegan BBQ is its low caloric density. This means you can enjoy satisfying portions without consuming too many calories. For instance, vegan ribs made from jackfruit or vital wheat gluten offer fewer calories compared to traditional meat ribs while still providing a hearty texture and flavor.

Since vegan BBQ often incorporates a variety of vegetables, it tends to be lower in unhealthy fats. Ingredients like almond butter and soy sauce add flavor without extra calories. Because of their high fiber content, these meals promote a feeling of fullness, which can aid in weight management.

By choosing a vegan BBQ, I can enjoy tasty dishes that are good for my health and don’t make me feel weighed down.

Tips for Preparing Delicious Vegan BBQ

Making a tasty vegan BBQ is all about the right marinades and knowing how to use your grill. Marinades add flavor, while proper grilling ensures great texture.

Marinating Techniques

Marinating is key for adding flavor to vegan dishes. For instance, using a mix of soy sauce, garlic, and ginger for tofu or tempeh can make a big difference.

I like to marinate my veggies and proteins for at least 30 minutes. For a rich taste, marinate them overnight. This helps the flavors soak into the food.

Using acid-based marinades like lemon juice or vinegar helps tenderize the proteins. Include some oil to keep everything moist on the grill. Don’t be shy with spices either! Paprika, cumin, and chili powder are great choices.

Selecting the Right Grill

Choosing the right grill can impact the taste and texture of your vegan BBQ. Charcoal grills add a smoky flavor that’s hard to beat. I often use it for items like portobello mushroom burgers or grilled vegetables.

Gas grills are convenient and offer even cooking. They’re perfect for more delicate items like vegan burgers or marinated tofu.

Ensure the grill is preheated before placing your food on it. This gives you those nice grill marks and prevents sticking. For foods like seitan and jackfruit, using a grill basket can make the grilling process easier and more enjoyable.

Eco-Friendly BBQ Practices

A backyard BBQ with a variety of plant-based foods grilling on a sustainable, eco-friendly grill. Eco-friendly utensils and plates are used, and there are plenty of fresh fruits and vegetables on display

When planning a vegan BBQ, it’s not just the food that matters. We should also think about how we can reduce our environmental impact. From using sustainable fuels to proper waste management, these practices help us enjoy food while caring for the planet.

Sustainable Fuel Options

One of the first steps I take is to choose sustainable fuel options. Instead of using traditional charcoal, which can be harmful to the environment, I opt for natural lump charcoal. Made from pure wood without additives, it burns cleaner and leaves less ash. Another great option is compressed sawdust briquettes. These are made from sawdust and other wood waste, which would otherwise go to landfills.

For those using a gas grill, I recommend propane over charcoal. Propane burns more cleanly and efficiently, reducing harmful emissions. Additionally, solar-powered grills are an innovative option. They’re great on sunny days and completely eliminate the need for traditional fuels. By choosing these options, I know I’m grilling in an eco-friendly way.

Recycling and Waste Management

Managing waste during a BBQ can significantly reduce our environmental impact. I always set up a clearly marked recycling station. This way, guests know where to dispose of recyclable items like aluminum cans, glass bottles, and paper products. I also provide bins for compostable waste, such as food scraps and biodegradable plates.

It’s important to minimize single-use products. I use reusable plates, cups, and utensils whenever possible. If I need disposables, I opt for those made from biodegradable materials like bamboo or cornstarch.

To cut down on plastic, I bring my own reusable storage containers for leftovers. This not only reduces waste but also keeps my food fresher. By adopting these practices, I can enjoy my BBQs without feeling guilty about my environmental footprint.

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