Recipe Monday: A Vegan Barbecue
Categories: Food & Nutrition
The Fourth of July holiday is coming up, and that means one thing: Barbecuing! (Also: America!)
If you’re hosting a get-together this weekend and want to expand your repertoire beyond your typical burgers and hot dogs to something a little more adventurous (and inclusive to your veggie buddies), look no further than our vegan-friendly grilling guide.
- 1 cup walnuts
- ¼ flaxseeds, ground
- 3 carrots, chopped
- 1 medium red onion, chopped
- 2 cloves garlic
- ½ lime, juiced
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1 head romaine lettuce (leaves cut away from stem)
- 1 large tomato, chopped
- ½ bunch green onions, diced
- ½ avocado, sliced thin
Blend all garden burger ingredients in a food processor. Fill romaine leaves with garden burger. Add tomato chunks and onions and top with avocado slices. Serve with Raw Ketchup. Serves 3–4.
- ½ cup dried tomatoes, soaked in water 15 minutes
- 1 tablespoon apple cider vinegar
- 1 tablespoon raw agave nectar
- 1 tablespoon onion powder
- ½ teaspoon sea salt
Blend all ingredients in a blender until smooth.
From Fresh by Sergei and Valya Boutenko
Corn and Sun-Dried Tomato Relish
- ½ cup sun-dried tomatoes, reconstituted
- 2 cups raw fresh corn (or frozen, defrosted)
- ¼ cup red bell pepper, finely chopped
- ¼ cup green bell pepper, finely chopped
- 1 teaspoon fresh jalapeno pepper, minced and seeded
- 1½ tablespoons cilantro, minced
- 2 tablespoons fresh lemon juice
- 1-2 tablespoons apple cider vinegar
- 1 tablespoon olive, flax or hemp oil
- Sea salt to taste
Soak sun-dried tomatoes in hot water until softened. Drain. Toss together all the ingredients in a bowl. Add salt, as needed. Cover. Chill for at least 1 hour and serve with your garden burger.
From Everyday Vegan by Jeani-Rose Atchison
BBQ Seitan with Grilled Corn & Spinach
- 3 tablespoons vegetable oil
- 1 medium vidalia onion, chopped
- 4 garlic cloves, chopped
- 1 cup light brown sugar, packed
- 1 cup sherry vinegar
- 1 teaspoon cayenne pepper
- 2 teaspoons Tabasco sauce
- 2 cups ketchup
- ¼ cup Dijon mustard
- 1 tablespoon Worcestershire sauce*
Seitan, Spinach, and Corn:
- 4 ears corn
- 1 tablespoon butter
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 2 pounds spinach
- 1 pound seitan, cut into chunks
- 1/3 cup hempnuts, toasted
Heat 1 tablespoon of vegetable oil in a sauté pan over medium heat. Cook chopped onion and garlic until translucent. Use a wooden spoon to mix in brown sugar until it dissolves and begins to bubble. Add the sherry vinegar and allow it to reduce for about 5 minutes. Add cayenne pepper, Tabasco sauce, and ketchup and bring to a simmer. Stir occasionally. Pull pan off the burner and stir in the Dijon mustard and Worcestershire sauce.
Remove the corn from its husks and cut into rounds. Melt the butter in a pan over medium heat and add corn. Cook for about 3 minutes per side. Season with salt and pepper to taste. Add the vegetable oil to the pan and turn to high heat. Cook the spinach until it begins to wilt. Place the seitan in a large skillet. Cover the seitan with BBQ sauce. Cook thoroughly. Mix in toasted hempnuts.
From The Galaxy Global Hemp Eatery Cookbook by Denis Cicero
For Dessert: Grilled Pineapple with Coconut Ice Cream
- 1 whole pineapple
- ½ vanilla pod
- ½ cup agave nectar
- ½ cup fresh mint
- 2 key limes
- Coconut ice cream
Have ready a medium-hot grill. Holt the pineapple upright, and cut off the rind but not the top. Cut the pineapple in half and remove the central core. Set aside on a cookie sheet. Scrape the seeds of the vanilla pod into the agave nectar and simmer the pod with the nectar for 5 minutes on medium-low heat. Drizzle the nectar over the pineapple. Slice the vanilla pod in half down the center then into 8 lengths.
Insert the vanilla into the pineapple by making slits in the pineapple at even intervals. Grill, rounded side down, for 15–30 minutes, depending on the intensity of the flame. Turn and sear the flat side for 5–10 minutes.
Crush the mint in a mortar until it resembles a paste but is not completely liquid. Remove the pineapple from the grill and allow to cool slightly. Cut one lime in half, and the other into 8 slivers, squeeze the halved lime over the pineapple. Cut the pineapple into equal portions, place on plates with ice cream, and serve with sprinkles of mint and a slice of lime.
From The New Seaweed Cookbook, Revised Edition by Crystal MaderiaTags: Crystal June Maderia Denis Cicero Jeani-Rose Atchison Recipe Sergei Boutenko Vegetarian & Vegan