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Tuesday, June 1, 2010

Summer Grilling Recipes for Vegans

Tuesday, June 1, 2010

Starting off the Litha recipe season is a guest poster; Bex over at Bex's Hexes. So head over and check out her site. 

Vegan Burgers
Ingredients:
*Meat-less patties (black bean, veggie, or Boca-be careful with Boca brand, because most of their burgers have egg product in them)
*Hamburger buns
*Toppings (could include: avocado, onion, lettuce, tomato, pickles, mushrooms, pineapple, olives, etc.)
*Topping Sauce (Could include: mustard, ketchup, BBQ sauce, guacamole, vegan mayonnaise etc.)
Directions:
1. Grill meat-less patties and any toppings that can be grilled.
2. Put sauce, toppings, and patty on a hamburger bun, and voila you have a vegan burger.

Curried Grilled Seitan Kebabs


Ingredients:
·        1 1/2 pounds seitan, chopped into 1 inch chunks
·        2 onions, coarselt chopped
·        5 bell peppers, any color, chopped into 1 inch chunks
·        1 cup whole cherry tomatoes
·        1 cup whole mushrooms
·        1/3 cup olive oil
·        3 tbsp sesame oil
·        1/4 cup curry powder
·        1 tbsp salt
·        1 1/2 tsp garlic powder
·        barbecue skewers
Preparation:
Place the the seitan, onions, peppers, tomatoes, and mushrooms on the barbecue skewers.
In a shallow baking dish or large ziplock back, combine together the olive oil, sesame oil, curry powder, salt and garlic. Marinate the skewered vegetable kebabs for at least 2 hours (longer is fine).
Grill for about 5 minutes on each side, or until done.

Spicy Grilled Tempeh

Serve this tempeh with taco fixings or alonside a heaping platter of grilled vegeables.

Ingredients

3 tablespoons lime juice 
2 tablespoons extra virgin olive oil 
2 tablespoons tamari soy sauce 
1 tablespoon chili powder 
2 cloves garlic, finely chopped 
1 1/2 teaspoons dried oregano 
1/4 teaspoon ground cloves 
1 tablespoon adobo (from a can of chipotles in adobo) or salsa 
1 (8-ounce) package tempeh

Method

Whisk together lime juice, oil, tamari, chili powder, garlic, oregano, cloves and adobo in a wide, shallow dish. Arrange tempeh in dish, turn to coat all over with marinade, cover and chill, turning halfway through, for 2 hours or overnight. 

Grease grates with oil then preheat grill to medium heat. Grill tempeh, flipping once, until browned and hot throughout, 8 to 10 minutes total. Transfer to plates and serve.

Ginger Sesame Grilled Tofu

Ingredients:

1 lb of firm tofu (Chinese Style is best for this kind of recipe)
2 tbsp GF soy sauce (preferably San-J Low Sodium Tamari)
1 1/2 tbsp maple syrup
1 Tbsp rice vinegar
1 tbsp fresh ginger, grated
1 tbsp toasted sesame oil (we like a Japanese brand)
2 pressed cloves of garlic
Directions:

Drain water from tofu, and cut horizontally in thirds or half. Wrap in towel and leave for 30 minutes or so until water has absorbed into towel.
Mix marinade ingredients, and marinate tofu for at least 30 minutes. If possible, grill, if not, broil or pan fry.

Easy BBQ Side Dishes
* pineapple rings(sprinkle with cinnamon and sugar)
portobello mushrooms (brush with oil)
sweet potatoes or yams (wrap in foil, or, slice in half, pre-bake, brush with maple syrup    for extra sweetness and grill)
asparagus (soak in water for at least 30 minutes before grilling)
corn on the cob
marinated tofu, tempeh, or bean kurd
apples (slice in half and sprinkle with cinnamon and brown sugar or drizzle with maple syrup)

Easy Vegan Desserts
*Fruit is the simplest vegan dessert and it never fails. One easy and interesting way to serve fruit for a BBQ is to make fruit kabobs. Simply cut up some tropical and summery fruit and put on kabob skewers. Once all the fruit is on the skewers roll them in coconut as a finishing touch.
*Pudding is also a great summer dessert. Most puddings recipes can be made vegan by replacing the milk for any non-dairy based “milks” (such as soy milk, rice milk, almond milk, and coconut milk) and the butter with a vegan margarine (Earth Balance is my favorite brand of vegan butters)



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