vegan bbq

<em>This Vegan Sheet-Pan BBQ Meal is loaded up with crispy BBQ soy curls, tender roasted vegetables, and lots of hearty flavor! Perfect for a weeknight OR weekend dinner, without all the fuss.</em>

Sheet-Pan Vegan BBQ with Roasted Vegetables

(115 g) dehydrated soy curls

(180 ml) BBQ sauce, divided

avocado oil*

(150 g) fresh or frozen corn

sweet potato,

red cabbage, chopped

smoked paprika

cumin

garlic powder

cayenne (pepper optional)

salt

avocado oil

green onions, sliced

Prep: 

Preheat the oven to 425F and set a baking sheet aside. Bring ~4 cups of water to a boil, then carefully pour over (or add in) the soy curls and soak for 5 minutes. Drain the soy curls well, pressing or squeezing out as much water as possible.

Vegetables: 

add the corn, sweet potato, red cabbage, paprika, cumin, garlic, salt, and oil to a large bowl. Mix well, then transfer to the baking sheet, spreading the vegetables out evenly across 2/3 of the sheet.

Soy Curls: 

add the rehydrated soy curls to the same bowl with 1/2 cup (120 ml) of the BBQ sauce and oil. Mix well, then transfer to the other 1/3 of the baking sheet and spread out evenly.

Bake: 

Bake on the top rack of the oven for 20 minutes, then quickly remove and flip the vegetables and soy curls, keeping them separate. Return to the oven and bake for an additional 10 minutes, until the soy curls begin to crisp up around the edges.

Garnish and Serve: 

Remove the baking tray from the oven and toss the soy curls with the remaining BBQ sauce. You can mix everything together at this point, or keep it separate for serving. Garnish with sliced green onions and serve warm. Leftovers will keep in the fridge for up to 5 days.

I got really bored by cooking the same dinner dishes every now and then. The Sheet-Pan Vegan BBQ with Roasted Vegetables dish is a welcome change to my cooking routine.

This was very easy and fast to prepare -- It was on the table in 45 minutes. I also liked the the vegetables you chose and the spices! I used Gardein Chick'n Strips, as I didn't have access to soy curls.

This was perfect!  My whole family gobbled it up and I went and ordered several more bags of soy curls just so I can make this again!  Thanks for another amazing by recipe

Loved this one. So quick and easy. I didn’t have soy curls on hand so I used a Gardein chick’n strips. I took them out after 20 minutes while the rest finished cooking.

This is hands down one of my favorite recipes ever.  It's the most comforting meal, doesn't take much work, and I feel so healthy yet indulgent eating it.  I use a half head of cabbage because my husband and I fight over it if not, and I also slice up a jalapeno to roast with the veggies for a tiny bit extra spice.  Amazing!

https://content.jwplatform.com/videos/BJbaQxFC.mp4

This Vegan Sheet-Pan BBQ Meal is loaded up with crispy BBQ soy curls, tender roasted vegetables, and lots of hearty flavor!

Roasted or grilled cauliflower steaks are juicy and tender in the middle with a crisp, lightly charred, caramelized, and crispy outside. Perfect as a versatile vegan side dish or main to almost any meal! Gluten-free, dairy-free, low-carb, paleo, etc.!

Grilled Cauliflower Steaks

cauliflower (2 small)

olive oil

0.3 oz garlic (3 cloves)

tsp salt

tsp black pepper

tsp red pepper flakes

paprika

lemon (to serve with)

For this recipe, we are not cutting the cauliflower into florets. So first, remove any outer layer leaves. Then, soak the whole head in a bowl of salt water (or vinegar water). After 15 minutes or so, rinse the head with cool water and pat it dry.

How to Clean Cauliflower

Chop away the thick protruding stem to create a flat base so it can sit level on your cutting board.

Use a long sharp knife to slice the cauliflower head into slices (refer to the photos on the blog). I made mine fairly thin at around ¾-inch, and I wouldn’t recommend trying any thinner.  If preferred, make them thicker (up to 1 ½ inches); just note that the cooking time will increase slightly. Also, there will be some leftover cauliflower after making the slices. This is normal. Check out the FAQs for what to do with this.

How to Cut Cauliflower Steaks

Mince the garlic. Then transfer it to a small bowl along with the oil and all seasonings. Mix well.

Using a pastry/silicone brush, liberally brush both sides of the cauliflower steaks.

How to Season Them

Oven Roasted Cauliflower steaks: First, preheat the oven to 400ºF/200ºC before cutting the cauliflower steaks, and line a baking tray with parchment paper.Then prepare the steaks as written above and place them on a parchment-lined baking tray. Roast for 25 minutes in the oven, flipping halfway. The roasted cauliflower steaks are ready when they’re tender in the middle and golden-brown and crisp outside.

Grilled cauliflower steaks: First, prepare the cabbage as written above, only brushing one side of the slices with the dressing. Meanwhile, preheat your grill to medium (around 350-375ºF/176-190ºC) OR use a charcoal BBQ if preferred, brushing the grates with oil.Once preheated, place the cauliflower steaks onto the grill with the seasoned side down and cook for around 4-5 minutes (5-6 for thicker slices. They should be browned and crispy), then brush the top of the &quot;steaks&quot; with dressing, flip them over, and repeat. Allow them to cook until crispy and golden-brown outside and tender in the middle.

The Cooking Methods

Make ahead: You can chop the cauliflower slices and prepare the marinade 2 days in advance, and store them separately in the fridge.Store: Allow them to cool and then place any leftovers in an airtight container for 3-4 days.Freeze: You can freeze the leftovers for up to 3 months in a Ziplock bag.Reheat: You can reheat them in the oven, air fryer, or a stovetop grill pan. I don’t recommend using a microwave.

How To Make Ahead and Store

Vegan and Gluten Free Caesar Pasta Salad

Vegan Caesar dressing:

cashews

water

lemon juice (fresh)

capers

water capers

Dijon mustard

Mayo

garlic

yeast

Sprinkle of salt & pepper

Chickpeas:

chickpeas

onion powder

cayenne

pepper

Other:

gluten free pasta

kale

Nutritional yeast

Drain the water, add to a blender, add in the rest of the ingredients

Rinse and drain the chickpeas and pat dry

add the olive oil and spices, mix together with a spatula

Cook the pasta according to package instructions

Then drain and run under cold water to cool it down

Then add in the cooked chickpeas and the rest of the Caesar dressing

Made for the easiest meal prep this week! So tasty!

A super easy method for cooking up the best BBQ soy curls! The Instant Pot&#039;s slow cooker function creates awesome flavor and texture. Use my Healthy Vegan BBQ Sauce recipe or go with store-bought. Free from gluten, oil, and nuts.Adapted from slow cooker BBQ soy curls by Jill McKeever.

BBQ Soy Curls (Instant Pot, Slow Cooker)

Butler soy curls (1 bag)

vegetable broth, any salted variety

barbecue sauce (Or

black pepper, optional

Soak

Place soy curls in a large, shallow bowl. Add broth, stir, and let sit 10 minutes. At this point most of the broth should be absorbed. If there&#39;s more than about 1/4 cup of broth left in the bottom of the bowl, stir the soy curls again and let sit for 2 to 3 minutes. Check again, and carefully drain away any excess.

Shred

Optional step: If you prefer small pieces, use your hands to tear and shred some of the soy curls.

Pour rehydrated soy curls into the Instant Pot insert (see NOTES below if using a standar slow cooker). Add BBQ sauce and black pepper, if using, and stir well. Lock on the lid.

Cook

Press the Slow Cook button. Slow cook on high for 1 hour. Carefully remove lid, stir, and enjoy.

Are you ready for the best vegan black bean burger recipe out there? This easy and delicious veggie mushroom burger is healthy and bursting with flavor. And the best part is, it takes just 30 minutes to make it from start to finish! This vegan burger recipe is so good that you will never miss the meat.

Juicy Vegan Black Bean Burger

black beans ((drained and rinsed))

tbsp avocado oil

mushrooms

onion

c red bell pepper (chopped by hand or

breadcrumbs (choose gluten-free in you need to)

tsp sea salt

burger buns

mustard

onions

vegan cheese

tomatoes

lettuce leaves

vegan mayo

avocado

Heat avocado oil in a medium skillet over medium heat. Add onions and cook for 3 minutes, stirring occasionally.

Add the sliced mushrooms and the red pepper bell and cook for 5-7 minutes, until the mushrooms are slightly browned, and the vegetables are tender.

In a large bowl, mash the black beans until they form a thick paste.

Add the cooked veggies, breadcrumbs, onion powder, garlic powder, and salt to the bowl.

Mix until well combined.

Divide the mixture into four equal portions and shape each into a patty. You can use a rounded-shaped mold to make it easier.

Heat a little olive oil in a large skillet over medium-high heat. Add the patties and cook for 3-4 minutes on each side, until golden brown.

Serve the burgers on buns with your favorite toppings, such as avocado, tomato, lettuce, mayonnaise, or caramelized onions.

This simple Watermelon salsa is a delicious, 5-minute recipe that is both super fresh and refreshing and the perfect summer treat!

Quick & Simple Watermelon Salsa

watermelon

bell peppers (different colours)

jalapeño peppers

coriander

mint

lime

Cut the watermelon in half then cut out the flesh and chop into small cubes. (Feel free to remove the seeds as you go along if you&#039;d prefer!)

Cut the bell peppers into small pieces and mix together with the watermelon.

Add the jalapeño peppers, coriander, mint and lime juice.

Serve and enjoy with crisps. Voila! A delicious fruity bbq recipe for this summer!

https://content.jwplatform.com/videos/QH3MWGLV.mp4

This is a simple vegan recipe for watermelon salsa. It is a delicious, 5-minute recipe that is both super fresh and refreshing, perfect summer treat!

Wonderfully flavoursome Grilled Vegan Kofta Skewers with Middle-Eastern-inspired flavours such as cardamom, cumin and turmeric. Easy to make with ready-made vegan mince and perfect for a last-minute BBQ addition.

Vegan Kofta Recipe

450 g vegan mince (I used Oumph!)

tsp coriander

0.5 tsp ground black pepper

0.5 tsp ground allspice

turmeric powder

0.25 tsp ground cardamom

canola or sunflower oil

Place the vegan mince into a large mixing bowl and sprinkle in the seasoning: crushed garlic (or garlic paste), ground coriander, salt, cumin, black pepper, allspice, turmeric, and ground cardamom.

Thoroughly mix the spices into the mince with your hands until they are evenly distributed, then allow the mixture to rest for 10 minutes.

Take one skewer at a time and gently press a handful of the kofta mince mixture onto the top of the skewer. Give it a gentle squeeze until it sticks to the skewer, then carefully place the ready-made skewers aside whilst you prepare the rest.

Before placing the vegan kofta skewers onto the grill, generously brush them with vegetable oil (e.g. canola or sunflower). This will prevent them from sticking to your BBQ grill.

Grill them for 2-3 minutes on each side, flipping regularly, but carefully, to allow for an even browning, and once done, place them onto a kitchen towel to allow any excess oil to drip off.

Serve these delicious vegan koftas alongside a flavoursome yogurt dip, or remove them from the skewers and serve them in a soft, toasted flatbread.

Deliciously succulent grilled vegan seitan chicken - perfect for your next vegan BBQ party, best grilled on a charcoal BBQ, and also great pan-fried for when it has to be quick. Wonderful texture creating with the seitan flour washing method (WTF = Wash the flour).

BBQ Grilled Seitan Chicken Recipe

350 g strong white bread flour (minimum 12% protein)

tsp smoked paprika powder

tomato paste

tbsp tamari soy sauce

maple syrup

tsp fine salt

Creating a dough ball: Place the flour into a large mixing bowl and create a well in the middle. Pour in a little water at a time until you can roll the dough into a firm dough ball and knead it in the bowl or on a lightly floured surface for 2-3 minutes until smooth.

Soaking the dough: Transfer the dough back into the bowl and allow it to rest for 10 minutes, then completely fill the bowl with water to submerge the dough ball. Allow it to rest for at least 30 minutes.

Washing the flour: Once the resting time elapses, begin kneading the dough in the bowl underwater. It will start releasing its starches and the water should become white and thicken slightly (almost cream-like!). Knead the dough for 2-3 minutes, then discard the starchy water, pour in fresh water, and repeat. Your dough should require about 3 washes in total and the water should not be as thick and more see-through in the end. It&#39;s normal for the dough to almost fall apart in this washing process. Don&#39;t worry - it will come back together in the next step. Discard the water and place the seitan dough into a big colander. Rinse it under running water for 10 seconds, then set it aside for 30 minutes to rest.

Seasoning: Remove the dough from the colander and give it a gentle knead between your hands, then place it into a kitchen machine with a dough hook, add the smoked paprika and salt, and pulse for 10-20 seconds. Alternatively, you can also incorporate the spices by hand.

Stretching &amp; Knotting: Stretch the seitan dough until you can carefully knot it. Repeatedly stretch and knot it about 5-6 times - this step will help to create a chicken-like shredded texture in the dough, however, the knotting takes some practice, so if you&#39;re struggling, simply omit this step.

Pan-searing: Carefully portion the seitan into 2-3 cutlets and heat roughly 2 tbsp of oil over medium/high heat. Pan-fry your seitan cutlets for 2-3 minutes on each side, or until a light golden crust forms, then remove the seitan from the frying pan.

BBQ&#39;ing: Heat your BBQ to its full heat and combine all ingredients for the sauce in a little bowl in the meantime. Brush your seitan with the sauce on both sides and place it onto the hot BBQ grid. Grill it on both sides for 4-5 minutes or until golden, then remove it from the grill and serve it alongside delicious salads and your favorite vegan BBQ goodies.

Sweet and mildly spicy, hearty and delicious, this sloppy sandwich is husband and kid approved! It comes together quickly and easily. You&#039;re gonna want seconds!

Sloppy BBQ Chickpeas Sandwich

apple cider vinegar

balsamic vinegar

chipotle pepper

salt (or

water (or more as needed (to thin))

store-bought coleslaw mix (or

mayonnaise

yellow mustard

celery salt

cilantro ((optional))

(15 ounces) chickpeas (rinsed and drained)

red onion (diced)

(15 ounces) crushed pineapple (drained)

cilantro

recipe Maple Chipotle BBQ Sauce (above)

recipe Simple Vegan Coleslaw (above)

burger buns (your choice (gluten free if desired))

pickles (optional)

Put all ingredients into a high speed blender and purée until smooth

Transfer to a medium pot and simmer 15 to 20 minutes until desired consistency is reached. (You&#039;re going to add the chickpea mixture to this pot later, so use one big enough - not just a small sauce pot).

For the Maple Chipotle BBQ Sauce

In a medium mixing bowl, whisk together the vegan mayo, apple cider vinegar, maple syrup, yellow mustard, and celery salt. 

Add the coleslaw mix and cilantro and toss well until everything is well covered.

Refrigerate until ready to use.

For the Simple Vegan Coleslaw

Add one can of rinsed, drained chickpeas to a large mixing bowl. Mash the chickpeas with a potato masher or a fork.

Add the other can of chickpeas, red onion, drained crushed pineapple and cilantro.

When the BBQ Sauce is done simmering and has thickened up to your liking, add the chickpea mixture and stir well. Simmer for another 5 to 10 minutes to heat through.

To serve, scoop some of the BBQ Chickpeas onto a bun. Top with coleslaw and pickles, if desired. Devour!

For the BBQ Chickpeas Sandwiches

I cook in small batches and love that I can easily size your recipes down.  I finally remembered to buy a small can of pineapple pieces and made this. I had some prepared barbecue sauce purchased for  a pizza recipe. What was I waiting for? This sandwich is the bomb!!!

Good but a bit too spicy.  Only added one adobo pepper, but i’ll leave out completely next time.  Thanks.

This is sooooo good! Super-duper easy to make all the way around: BBQ sauce, coleslaw, chickpea mixture. Though I like coleslaw, I'm not a fan of lots of mayo, so I didn't use the full amount called for in the recipe. It was just enough to cream up the cabbage, plus it didn't take over the BBQ flavor of the chickpea mix. The addition of the pineapple is subtle, it does not overwhelm the BBQ flavor at all. I didn't have any cilantro on hand, so maybe I'll include that next time, because there WILL be a next time!

I love that I can freeze this, too; it will take me too long to eat, so into the freezer some of it will go. 

If you like BBQ, please try this - - you won't be disappointed!

NOTE: I have Jenn's book Meatless Mondays, from which I got this recipe. If you don't have it, please get yourself a copy. Every recipe I've tried has been a winner. :)

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Top 10 vegan bbq recipes from across the web

The most viewed vegan bbq recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sheet-Pan Vegan BBQ with Roasted Ve...

Grilled Cauliflower Steaks

Vegan and Gluten Free Caesar Pasta ...

BBQ Soy Curls (Instant Pot, Slow Co...

Juicy Vegan Black Bean Burger

Quick & Simple Watermelon Salsa

Vegan Kofta Recipe

BBQ Grilled Seitan Chicken Recipe

Sloppy BBQ Chickpeas Sandwich

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The most viewed vegan bbq recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine