Best vegetarian BBQ ideas

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Barbecue season in the UK arrived unseasonably early this year, which for many people with a garden, balcony or any small sliver of outdoor space was a welcome chance to cook outside of the kitchen during lockdown.

For vegetarians, barbecue season normally mainly means two things – grilled halloumi and roasted vegetable skewers. Not that there’s anything wrong with deliciously salty Cypriot cheese or melt-in-the-mouth marinated Mediterranean vegetables, it’s just – as the saying goes – variety is the spice of life.

So, with that in mind, we’ve rounded up some of the best vegetarian BBQ ideas going, to give you and your veggie pals something new to try this summer (and to give the supermarkets a chance to restock their halloumi supplies after the latest warm weekend).

Best vegetarian BBQ ideas

Grilled corn with chipotle mayo

Corn on the cob is a summer barbecue staple, but adding a mayonnaise with a kick to your spread at home will take it to the next level.

To cook your corn to perfection on the barbecue, slather it in butter and wrap the cob in tin foil before popping it on the grill. Rotate the corn regularly so it gets some all round heat and carefully open the foil with tongs to check when cooked.

To make your own chipotle mayo you will need:

  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 250ml sunflower oil
  • The juice of half a lemon
  • Chipotle paste

Simply whisk the egg yolks and mustard together in a bowl while gradually adding the oil in small amounts. Once the mixture is combined, whisk in the lemon juice before adding chipotle paste to taste based on your preference (and spice threshold!)

We suggest starting with one teaspoonful of paste, trying the mayo and then gradually adding a little more paste until you are happy with the overall flavour.

Get the corn off the BBQ, slather with homemade mayo and enjoy! Simple.

Blacksticks Blue Burgers

Blue cheese lovers will love this recipe by farmhouse blue cheese Blacksticks Blue for veggie burgers with a molten cheesy centre.

Ingredients
(Makes 4 burgers)

Patties

  • 150g Blacksticks Blue Cheese
  • 800g quorn mince
  • 2 shallots or 1 red onion, diced
  • 1 egg
  • 1tbsp garlic granules
  • 1tsp salt
  • ½tsp ground white pepper
  • 2tbsp American mustard
  • 4tbsp ketchup

Burger Sauce

  • 4tbsp mayonnaise
  • 2tbsp ketchup
  • 1tbsp American mustard
  • 1tbsp dill, chopped
  • 1tbsp gherkins, diced
  • 1 tsp gherkin juice

Additional

  • 4 sesame brioche buns
  • 2 large tomatoes, sliced
  • ½ head of iceberg lettuce, shredded

Method:

Charred Aubergine With Red Pepper Chickpea Salad

This delicious and vibrant red pepper and chickpea salad, topped with aubergines cooked lightly on the BBQ, is perfect for an afternoon outside in the sun.

Ingredients

  • 2 halved aubergines
  • 60 grams Flora (melted)
  • 2 red onions
  • 2 red peppers
  • 1 garlic clove
  • 1 tsp smoked paprika
  • 1 can chickpeas
  • 1 bunch parsley
  • 1 lemon zested juiced
  • vegan yoghurt
  • 1 handful almonds

Method:

Mexican Sweet Potatoes with asparagus

This recipe from britishasparagus.com can take up to an hour to cook depending on the size of your potatoes – so make sure you get them on the grill in plenty of time (it will be worth it!).

Ingredients

  • 2 large sweet potatoes
  • 1x 250g bundle asparagus
  • 2 tbsp olive oil
  • 1 small red onion, chopped
  • 1 tsp hot, smoked paprika
  • 1 tsp ground cumin
  • 1 red pepper, deseeded and chopped
  • 1 small tin sweetcorn, drained
  • Sriracha
  • Tahini
  • 3 tbsp chopped coriander

Method

Izakaya Burger

If you’ve not cooked with jackfruit before and you’re veggie then now is definitely the time to try!  This burger comes with a delicious homemade kimchi on the side too.

 Ingredients

  • 2 Waitrose Vegan Jackfruit Burgers
  • 1 tbsp (UK) Cooks’ Ingredients Kimchi Paste
  • 100g Pointed spring cabbage, thinly sliced
  • 1 carrot, grated
  • 150g cucumber (peeled into ribbons )
  • 2 white Sesame Seed Burger Buns
  • 140g Waitrose Katsu Curry Sauce
  • 1 Baby gem lettuce

Method

Best vegetarian BBQ desserts

And it’s not just about the main course either. Don’t forget that the barbecue can be used to cook a pretty mean dessert too.

View this post on Instagram

In order to take the classic s'more to the next level, we partnered with @mydandies to create the ultimate vegan s'more. We know what some of you are thinking: S'mores have been around for nearly a century, why mess with success? But, what we wanted to know is why s'mores aren't vegan to begin with? Toasted marshmallows, crunchy graham crackers, and semi-melted chocolate. These are the hallmark features of a great tasting s'more. So it's not entirely clear to us why animal products need to be involved. For the marshmallows, the use of gelatin is the problem. However, we don't feel passionate enough about melted animal bones to insist they be included our s'mores – especially since Dandies makes a 100% vegan marshmallow that tastes every bit as good. We just put up a post on how to transform your standard s'more into a #vegan s'more, without sacrifice one bit of toasty, crunchy, gooey flavor! Link in profile.

A post shared by Fresh Off The Grid (@freshoffthegrid) on

Fresh of the Grid have a delicious looking vegetarian-friendly recipe for S’mores, the classic American marshmallow-filled snack, while Floating Kitchen take grilled pineapple to the next level by adding whipped coconut cream to it. Barbecue desserts just levelled up.

No, you’re drooling!

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