Guys, have you tried vegan BBQ yet?! If not, it’s time to start living and chow down on these tantalizing vegan BBQ recipes.
I know, I know, it’s not the same as real meat. But that doesn’t mean it’s any less amazing!
Vegan BBQ is legit. It’s smoky, savory, and finger-licking good just like you want from all your barbecue.
The exception is it’s completely plant-based and packed with nutrition.
Whether you’re big on burgers or messy wings, there’s something on this list for everyone to enjoy.
Fire up the grill and call your friends, it’s barbecue time!
Jackfruit became all the rage a few years ago, and there’s a reason it has stuck around. This tropical fruit is incredible!
The texture is similar to shredded pork. Add in the right spice ratio, and you’ll have this pulled pork sandwich dripping with savory goodness.
Slap on the barbecue sauce, add a handful of coleslaw, and sink your teeth in.
BBQ tempeh is perfect for sandwiches, burritos, salads, and more.
Tempeh is more firm and nutty than tofu. Give it a quick pan-fry like this recipe and it takes on a crisp texture.
Rather than fuss with a bunch of spices, pick out your favorite barbecue sauce and drown the tempeh in the pan.
How gorgeous are these vibrant skewers!
These are the summer skewers you need to keep your beach body without skimping on the barbecue.
You’ll love the combination of sweet pineapple, tender bell peppers, and red onion in between each tofu cube.
Brush them with a teriyaki sauce, and they’ll taste just like Hawaiian skewers.
Sometimes I swear the slow cooker was invented just for meatballs. Why do I think that? Because of recipes like this.
Meatless meatballs get plopped into the slow cooker with maple syrup, apple cider vinegar, and a good amount of spices.
For more meaty depth, add some tomato paste too. Oh, and if you’re feeling bold, liquid smoke gives these more of a BBQ effect.
I’m always blown away at how tasty cauliflower steaks can be. There are many variations I love, but I save this for when I’ve got backyard company.
The steaks turn out crisp and tender, while the chimichurri sauce is an immaculate touch. It’s vinegary, garlicky, and very fresh.
It’s such a toothsome way to do a vegan barbecue with little effort and a big return.
Need a recipe that’s vegan and gluten-free? These eggplant steaks won’t disappoint.
The smoky dry rub and tangy sauce have the barbecue flavor you’ll crave with the dietary restrictions you’ll need.
Plus, the ingredients are as minimal as they come.
These are my go-to veggie kebabs. They layer a dazzling mix of colorful veggies like zucchini, cherry tomatoes, bell peppers, and mushrooms.
For the protein, firm tofu is a prime choice. Be sure to press it before skewering, though, so they get nice and crisp.
Give everything a brush of smoky barbecue sauce and toss them on the grill. They’ll be ready when they get a good char without being burned.
Want the taste of barbecue without tossing it on the grill? Bake it on a sheet pan instead.
Less fuss and easy cleanup, this sheet pan recipe features tofu with an impeccable spice rub that mimics BBQ.
You can pair this with some vegan street corn or toss some veggies on the pan. There are so many things you can do with this tofu, it’ll never get boring.
Unlike tofu or tempeh, seitan is made from wheat gluten. However, it too has a neutral taste that takes on the flavors of whatever you pair it with.
My favorite way to prepare it is to turn it into Thai-flavored satay skewers.
The marinade for these consists mostly of curry and coconut milk. And the creamy, spicy peanut sauce is the perfect touch.
Why settle for freezer aisle black bean patties when you can make them fresh at home?
These black bean patties are super easy and don’t have any added sugar. They’re spicy, fresh, citrusy, and completely plant-based.
And the egg for binding? It’s simple, go with a flax egg.
Stir a spoonful of ground flaxseeds in warm water and it holds everything together just like an egg does.
I can’t tell you how many barbecues I’ve attended where portobello burgers were the only option for vegans.
While great, there are other amazing ways to do burgers like this spicy delight.
In between the lentils and quinoa, these are brimming with plant-based protein.
They’re also full of flavor thanks to the dijon, jalapeno, spices, and BBQ sauce glaze.
I could seriously talk about vegan burgers all day long. But I’ll just make one more burger suggestion for your barbecue.
These patties have zero gluten and are nut-free. What they do have is a ton of flavor.
To give you a taste, the patties consist of black beans, sunflower seeds, green chile, smoked paprika, Old Bay, and more.
Mexican street corn is hands-down one of the best ways to do corn on the cob. However, it’s not exactly vegan.
So to do this the dairy-free way, you’ll use cashew sour cream, vegan mayo, and vegan feta. Then toss on all the other staples like lime, cilantro, and paprika.
Another way I like to cook seitan is by turning them into Hawaiian skewers.
These sweet, tangy skewers always remind me of summer and put a smile on my face.
They’re very similar to Hawaiian tofu skewers, except with seitan instead. They’ll cook super fast, so keep an eye on them.
With all these main dishes, you’ll need an equally incredible side. And nothing pleases a crowd quite like grilled baby potatoes.
This is one of those recipes most people make that’s naturally vegan. Skewer olive oil and rosemary coated potatoes, then toss them on the grill.
Depending on the size, they’ll take about 30 minutes, so plan your meal accordingly.
Lately, I’ve been craving nothing but these cauliflower wings. But can you blame me?
They’re tender on the inside and crisp on the outside. While the sauce is tangy, sweet, and sticky in the best way.
I think some vegan soul food like baked beans or fried okra will make a fun side.
Whether you’re grilling out in the backyard or kicking back around camp, these foil packets are a fantastic addition to the party.
Each hot packet features a bounty of corn on the cob, tender potatoes, and mushrooms with a flavorful Cajun spice.
Toss these on the grill and you’ll have a few curious folks that can’t wait to get a peek of what’s inside.
Potatoes are one of those things that everyone loves to toss on the grill. So here’s another way you can fix them up.
You’ll cut the potatoes into wedges, then coat them in spices and olive oil. You’ll know they’re done when they get some beautiful charred marks from the grill.
This recipe goes with just about everything on this list. My favorite pairing, though, is with black bean burgers or cauliflower wings.
You’re not living until you’ve tried this BBQ pizza!
This mouthwatering pizza is the ultimate vegan barbecue lover’s dream.
The toppings are rife with vegan chicken, barbecue sauce, ranch dressing, and some fresh cilantro.
It’s savory, fresh, and meat-free.
Grilled avocados? Yes, please!
Meat lover or not, this unique recipe will have all your friends raging.
The filling features quinoa with a mix of corn kernels, tomatoes, parsley, and lemon. However, I think there’s plenty of room for variation.
What matters most is you stuff the avocados with quinoa and grill for just a few minutes.
Zucchini ribbons are a show-stopping side dish that will have everyone hovering over the grill.
To make the ribbons, you’ll need to slice the zucchini very thin. A mandolin is best, but use what you’ve got.
Then skewer them tightly and coat those beauties with a garlicky, spicy marinade.
Since the zucchini are super thin, they won’t take long, so don’t leave the grill.
A while back I started grilling romaine and I can’t tell you what a difference it makes.
I began with Caesar salads, then branched out to sensational recipes like this.
You’ll grill a head of romaine lettuce, then top it off with seasoned cannellini beans and a creamy tahini sauce.
Leave out the parmesan cheese to keep this vegan or use a vegan parmesan substitute instead.
This summer salad is great for lunch or dinner.
The bed of quinoa is overflowing high with maple-infused BBQ tempeh and a ton of fresh veggies.
This recipe calls for corn, cherry tomatoes, avocado, and more. But like most quinoa recipes, you can improvise.
This recipe is so healthy and tasty, it’s hard to believe it’s vegan, too.
If you’re going to tailgate, do it right with this potato nacho supreme.
You’ll grill seasoned potatoes with some peppers and jalapeno. Then top it all off with black beans, corn, and an incredible creamy chipotle sauce.
If you want it to be more cheesy, throw some nutritional yeast into the mix.
I admit this is a loose variation of nachos, but it’s delicious, nonetheless.
You can never go wrong with this grilled veggie salad.
It’s a fresh and healthy way to get your cookout fix in without grilling up some meat.
You can use any assortment of veggies you like. This one opts for portobello, zucchini, asparagus, and more.
For the final plating, add a drizzle of balsamic and some avocado. Skip the feta or go with a vegan option to keep it dairy-free.
Vegan hot dogs are a healthier alternative that dare I say tastes better than the real stuff.
These epic dogs are loaded, and I mean loaded! This recipe stuffs so many things into one bun you can’t help but make a mess.
There’s some crunchy red cabbage, fried onion, baked beans, and vegan ranch. Add a drizzle of mustard, then have at it.
Here’s another exceptional way to do vegan BBQ pizza. The toppings include barbecue jackfruit, vegan mozzarella, and slices of red onion.
The jackfruit has a meaty texture and flavor that’s similar to pulled pork.
To keep things easy, use store-bought flatbread and bake everything in the oven. Or if you’re up to it, toss these on the grill.
How on earth do you do vegan steak? You’ll use seitan.
But not just seitan because these steaks need to be thick and meaty. So you’ll also mix in some lentils, vegan bouillon, tomato paste, and a ton of spice.
Of course, it wouldn’t be BBQ steak without a marinade to match.
Throwing this together will take a bit of time, but it’s worth it in the end.
The best grill recipes should be oozing with flavor, a little messy, and something you can eat with your hands. So really, it should be these Jamaican jerk skewers.
Tofu and an assortment of colorful veggies get a coating of jerk seasoning and tossed on the grill.
They’re full of warm and pungent flavors, and they’re so easy to make.
I can’t believe I almost forgot to mention one of my favorite BBQ wraps!
These wraps are full of yummy vegan fixings. They’re sweet, tangy, and spicy, which is all you could ask for.
I love the fork-tender sweet potatoes, barbecue sauce coated chickpeas, and spicy poblanos.
If you need a creamy element, go with a vegan Caesar or a creamy tahini dressing. It hits the spot!
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