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Enjoy a Safe & Healthy (vegan) Barbecue

Filed Under: In The Garden, Special Days, Veggie Eats Tagged With: recipes

vegan bbq

Environmentalists want a ban on disposable BBQs, as they cause pollution and wildfires (lighting a match on warm grass is like setting fire to dry paper). As an alternative, Eco Grill is made from wood – free from fossil-fuel accelerants, light a match for 2.5 hours cooking time. The Great Welsh Charcoal Company offers recycled charcoal (use just enough, to cover the base).

Use vegan butters with no palm oil. Use a reusable silicone baking liner or unbleached parchment paper (in compostable packaging). Keep recipes away from pets, due to toxic ingredients. 

Follow all safety instructions with your BBQ, and use brand-name fire lighters on cold coals. Keep pets and children at a safe distance, and only empty ash into the bin, when thoroughly cooled (keep a bucket of water, sand and dry powder extinguisher nearby.

Good Vegan BBQ Recipe Books

vegan bbq

Vegan BBQ is a lovely cookbook by cookery instructor Katy Beskow. Find 70 simple summer recipes plus sides, dips and snacks for any alfresco event. Learn how to host the perfect plant-based barbecue, and find tips for balconies  and building confidence on the grill.

Recipes include:

  1. Smoky Paella
  2. Katsu burgers with wasabi mayo
  3. Buttered hasselback squash
  4. Sizzling fajitas
  5. Brown sugar baked beans
  6. BBQ patatas bravas

Katy Beskow is one of England’s best-selling vegan cookbook authors. A former physiotherapist, she began cooking when studying in London, starting a blog to share her budget-friendly recipes made with everyday ingredients. Her first book sold so well, she now has a handful of them! Known for her no-fuss style, because she’s a Yorkshire lass!

vegan barbecue cookbook

Vegan BBQ is by Germany’s most popular food bloggers. These recipes are ideal to spread on the picnic blanket, set the table in the garden or on the balcony. Enjoy:

  1. Quinoa & Chickpea Burgers
  2. Portobello Mushrooms Paninis
  3. Aubergine Gyros
  4. Grilled Onigiri
  5. Peppered Tofu Steaks
  6. Cauliflower Cutlets
  7. Celeriac Steaks
  8. Courgette Parcels
  9. Stuffed Peppers
  10. Grilled Onions with Romesco Sauce
  11. Crispy Potato Skins with Guacamole
  12. Braised Radishes in Black Pepper ‘Butter’

great vegan bbq without a grill

Great Vegan BBQ Without a Grill is by a mother-and-daughter team, with recipes to replicate smoky flavours using a grill pan or cast iron skillet – no outdoor grill or smoker required. Recipes include:

  1. Big Mama’s Homemade BBQ Sauce
  2. Texas BBQ Brisket
  3. Smoky Chipotle BBQ Black Bean Burgers
  4. ‘Honey’ BBQ Ribz
  5. Beer-Braised Pulled ‘Pork’ Sandwiches
  6. BBQ Jerk Chick’n
  7. Carolina Coleslaw

tamber tabletop grill

Tamber Tabletop Grill is ideal for two people with food not sticking to the enamel grill grate and there are special drainage grooves for liquid foor residual. The ventilation openings offer a constant grill temperature to cook food evnely, and the natural ignition coating gives a genuine BBQ aroma. The tilt-proof stand and protection via the dual-purpose wooden coaster lid keeps things safe, and the lid is also a heat-resistant coastser so the grill sits safely. Ready for use 15 to 20 minutes after lighting and the parts are reasily removed and cleaned. Dishwasher-safe, it operates for up to 1.5 hours on one portion of charcoal, also in a refill pack.

vegan barbecue

Vegan Barbecue is a book of 100 recipes filled with flavour and spice, to slow-smoke veggies and fruits, vegan meats and cheeses. Beautifully photographed, cooking over natural wood embers produces rich depths of rustic flavour that you won’t get from the skillet or steamer.  Using tofu and tempeh, create easy dishes to amaze your guests. Recipes include:

  1. Smoked Pineapple Salsa
  2. Glazed Smoked Asparagus
  3. Smoked Creamy Pumpkin Soup
  4. Smoked Mushroom & Carnitas Tacos
  5. Smoky Ratatouille
  6. Smoke-Roasted Faux Turkey
  7. Skewers & Kebabs
  8. Burgers & Tacos
  9. Sides & Desserts

Author Terry Sargent was raised in the Deep South USA state of Georgia and worked for 20 years as a chef (while eating meat). After facing health issues, he quit his job and learned how to eat and cook plant-based foods, and began running vegan BBQ pop-up restaurants around Atlanta. The success led to opening a permanent restaurant through investors, which now has many regular customers.

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