It veers into oxymoron territory: a vegan barbecue. You might be thinking, “What’s a barbecue without meat?”
Try spinning the concept another way. Consider: barbecue sauce. What’s a barbecue without the right sauce?
Then, wonder: what foods can’t be dressed up by a barbecue sauce?
Therein lies the allure to a vegan barbecue.
Have heat, will travel.
First, you’ll want to have an appropriately meaty dish for the protein pushers. Tofuor Tempeh is a great place to start because it’s a neutral slate to soak up all variety of marinades and smoky flavors. The Food Lab has an in-depth report for truly craveable grill-seared tofu. Heading down the tofu route? Grilled Lemon and Lime Marinated Tofu with Tomato Salsa. Tempeh? Grilled Garlic Tempeh.
Then, consider what’s in your fridge. Better yet, what from your CSA shares would make for a cozy skewer, or even a steak of sorts? Broccoli or cauliflower would be great, but why not toss a whole head of lettuce on the grill and see what happens? You can marinate for a deep flavor, or coat in oil and a sprinkling of salt and pepper to bring out the taste of summer in your vegetables. Want to give it a go? Try these Grilled Cauliflower Steaks. You’ll want a sauce for the vegetables, of course. A mushroomy, smoky lime-chile sauce will do the trick.
You can't forget about sides! To off set your charred mains, prepare room temp and cool sides. Coconut and Stone Fruit Salad is one of our favorite vegan dishes in the office.
Craving carbs? Us too. You can’t go wrong with simple grilled bread served hot (maybe with freshly-picked tomatoes and basil). Period.
And for dessert, Grilled Strawberries with Pimm's (it is summer after all).