21 Delicious Vegan BBQ Recipes for a Perfect Summer Cookout

Summer is here, and it’s time to fire up the grill! Whether you’re a seasoned grill master or just starting out, these 21 vegan BBQ recipes will help you impress your friends and family with delicious plant-based dishes that everyone can enjoy. From smoky portobello burgers to zesty veggie skewers, let’s dive into some tasty options that will make your summer gatherings extra special.

Smoky Grilled Tofu Steaks

Smoky grilled tofu steaks are a delightful addition to any summer BBQ. They offer a rich, savory flavor enhanced by a smoky marinade that brings out the natural essence of the tofu. This recipe is simple enough for anyone to try, making it a go-to option for gatherings or weeknight dinners.

The combination of spices, a touch of sweetness, and a hint of smokiness makes these tofu steaks incredibly satisfying. They pair well with a variety of sides, from grilled vegetables to fresh salads, making them a versatile choice for your summer meals.

Ingredients

• 1 block of firm tofu, pressed and sliced into steaks
• 1/4 cup soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons smoked paprika
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• Fresh cilantro for garnish

Instructions

1. Prepare the Marinade: In a bowl, mix together soy sauce, maple syrup, smoked paprika, olive oil, garlic, and black pepper until well combined.
2. Marinate the Tofu: Place the tofu steaks in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes, flipping halfway to ensure even flavor.
3. Preheat the Grill: Heat your grill or grill pan to medium-high heat.
4. Grill the Tofu: Remove the tofu from the marinade and place it on the grill. Cook for about 5-7 minutes on each side, or until grill marks appear and the tofu is heated through.
5. Serve: Remove the tofu from the grill and let it rest for a couple of minutes. Garnish with fresh cilantro and serve hot alongside your favorite sides.

Stuffed Bell Peppers on the Grill

Stuffed bell peppers are a delightful dish that perfectly balances flavor and nutrition. Grilling them adds a smoky char that elevates the taste, making them an ideal choice for summer barbecues. These vibrant peppers are not only visually appealing but also simple to prepare, making them a hit for both casual gatherings and formal dinners.

The filling can be customized to your taste, incorporating grains, beans, and various spices for a satisfying meal. When grilled, the peppers become tender while retaining a slight crunch, providing a delicious contrast to the hearty filling. Let’s dive into this flavorful recipe!

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1 can black beans, drained and rinsed
• 1 cup corn, fresh or frozen
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Brush them lightly with olive oil and set aside.
2. Make the Filling: In a large bowl, combine cooked quinoa or rice, black beans, corn, chopped onion, minced garlic, cumin, smoked paprika, salt, and pepper. Mix well until all ingredients are fully incorporated.
3. Stuff the Peppers: Generously fill each bell pepper with the mixture, pressing down slightly to pack it in.
4. Grill the Peppers: Preheat the grill to medium heat. Place the stuffed peppers on the grill and cook for about 15-20 minutes, turning occasionally, until the peppers are tender and slightly charred.
5. Serve: Remove from the grill and garnish with fresh cilantro. Enjoy your delicious stuffed bell peppers!

Spicy Cauliflower Wings

Spicy cauliflower wings are a fun and delicious twist on traditional buffalo wings. They offer a satisfying crunch with a kick of heat that will keep you coming back for more. These wings are not only flavorful but also simple to make, making them perfect for summer BBQs or casual get-togethers.

Coated in a spicy sauce and baked to crispy perfection, these cauliflower wings are a hit even among non-vegans. Serve them with your favorite dipping sauce for an appetizer or side dish that everyone will enjoy.

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 cup all-purpose flour
• 1 cup plant-based milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 cup buffalo sauce
• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, smoked paprika, and cayenne pepper until smooth.
3. Dip each cauliflower floret into the batter, letting any excess drip off, and place them on the prepared baking sheet.
4. Bake in the preheated oven for about 20 minutes until golden brown and crispy.
5. In a separate bowl, combine the buffalo sauce and olive oil. Once the cauliflower is done baking, toss the florets in the sauce until well-coated.
6. Return the coated cauliflower to the oven and bake for an additional 10 minutes.
7. Remove from the oven, garnish with chopped parsley, and serve with your favorite dipping sauce.

Coconut Lime Grilled Corn

Grilling corn during summer is a classic way to celebrate the season, and when you add coconut and lime, it takes the flavor to a new level! This Coconut Lime Grilled Corn recipe is all about that sweet and tangy profile, making it a delightful side dish for any BBQ. It’s not only easy to make, but it’s also a fun way to impress your friends and family at your next gathering.

The combination of creamy coconut with zesty lime creates a refreshing taste that pairs perfectly with the smoky char from the grill. Plus, it’s vegan-friendly, so everyone can enjoy it! Let’s dive into the simple steps to make this delicious dish.

Ingredients

• 4 ears of corn, husked
• 1 cup coconut milk
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 1/4 cup cilantro, chopped
• Salt, to taste
• 1/4 cup vegan cheese (optional)

Instructions

1. Prepare the Corn: Start by husking the corn and removing all silk. Rinse it under cold water.
2. Mix the Coating: In a bowl, combine coconut milk, lime juice, lime zest, and a pinch of salt. Stir until well blended.
3. Grill the Corn: Preheat your grill to medium heat. Dip each corn ear into the coconut mixture, ensuring it’s well coated. Place the corn directly on the grill.
4. Cook: Grill the corn for about 15-20 minutes, turning occasionally until it’s nicely charred and tender.
5. Add Finishing Touches: Once done, remove the corn from the grill. Sprinkle with chopped cilantro and vegan cheese, if using.

Vegan BBQ Chili

Vegan BBQ chili is a hearty and flavorful dish that’s perfect for summer cookouts. With its smoky taste and a mix of beans, corn, and spices, this chili is both satisfying and packed with nutrients. Plus, it’s easy to whip up, making it an excellent choice for family gatherings or just a cozy night in.

This chili brings together the sweetness of corn and bell peppers with the richness of black beans, all simmered in a tangy BBQ sauce. It’s a delightful way to enjoy a classic dish without any animal products, and it appeals to everyone, whether they’re vegan or not. Serve it hot with some fresh avocado slices and cilantro for an extra burst of flavor!

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, chopped
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1/4 cup BBQ sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh avocado and cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
2. Add the garlic, bell pepper, and carrots, cooking for an additional 5 minutes until softened.
3. Stir in the black beans, kidney beans, corn, diced tomatoes, vegetable broth, BBQ sauce, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
5. Serve warm, garnished with fresh avocado slices and chopped cilantro.

Grilled Vegetable Skewers

Grilled vegetable skewers are a delightful addition to any summer BBQ. They showcase the fresh flavors of seasonal vegetables, making them both tasty and satisfying. Simple to prepare, these skewers are perfect for a quick weeknight meal or as a colorful side dish at your next gathering.

The combination of smoky grilled veggies with a splash of marinade creates a mouthwatering dish that can please even non-vegans. You can customize the vegetables to your liking, ensuring each skewer is packed with fresh, vibrant ingredients.

Ingredients

• 1 zucchini, sliced into thick rounds
• 1 bell pepper (any color), cut into bite-sized pieces
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 8 oz mushrooms, whole or halved
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions

1. Prepare the Skewers: If using wooden skewers, soak them in water for about 30 minutes to prevent burning. Preheat your grill to medium-high heat.
2. Marinate the Vegetables: In a large bowl, combine olive oil, balsamic vinegar, garlic powder, oregano, salt, and pepper. Add the sliced zucchini, bell pepper, onion, cherry tomatoes, and mushrooms to the bowl, tossing until all the veggies are well-coated.
3. Assemble the Skewers: Thread the marinated vegetables onto the skewers in an alternating pattern for a colorful presentation.
4. Grill the Skewers: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the vegetables are tender and slightly charred.
5. Serve and Enjoy: Remove the skewers from the grill and let them cool for a couple of minutes. Serve warm as a side dish or a light main course!

Mediterranean Grilled Portobello Burgers

These Mediterranean Grilled Portobello Burgers are a delightful way to enjoy a plant-based meal that’s both satisfying and bursting with flavor. The meaty texture of the portobello mushrooms, combined with fresh vegetables and spices, creates a deliciously savory experience. Perfect for summer BBQs, these burgers are simple to make and offer a great alternative to traditional patties.

Each bite is filled with the rich taste of grilled mushrooms, tangy ingredients, and a hint of Mediterranean flair. Serve them with your favorite sides, and you have a meal that everyone can enjoy, whether they’re vegan or not!

Ingredients

• 4 large portobello mushrooms
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cherry tomatoes, diced
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese or vegan alternative, crumbled
• Fresh basil leaves for garnish
• 4 whole-grain burger buns

Instructions

1. Prepare the Marinade: In a mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper.
2. Marinate the Mushrooms: Place portobello mushrooms in a shallow dish and pour the marinade over them. Let them sit for at least 30 minutes to absorb the flavors.
3. Grill the Mushrooms: Preheat your grill to medium-high heat. Grill the marinated mushrooms for 5-7 minutes on each side until they’re tender and have nice grill marks.
4. Assemble the Burgers: Toast the whole-grain buns on the grill for a minute. Layer the grilled mushrooms on the bottom half of each bun. Top with diced cherry tomatoes, cucumber, red onion, and crumbled feta cheese.
5. Garnish and Serve: Add fresh basil leaves on top, place the other half of the bun on top, and serve immediately. Enjoy your Mediterranean twist on a classic burger!

BBQ Jackfruit Sandwiches

BBQ jackfruit sandwiches are a fantastic way to enjoy a hearty, satisfying meal without any meat. The jackfruit mimics the texture of pulled pork, soaking up all the flavors of the barbecue sauce. It’s sweet, smoky, and tangy, making every bite packed with flavor. Plus, it’s super easy to whip up, making it a great option for summer gatherings.

These sandwiches are perfect for a backyard barbecue or a casual meal at home. Top them with a crunchy slaw to add a fresh twist, and you’ve got a delightful dish that everyone will love. Not only are they tasty, but they’re also healthy and plant-based!

Ingredients

• 2 cans young green jackfruit in brine, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 cup BBQ sauce (store-bought or homemade)
• Salt and pepper to taste
• 4 burger buns
• 1 cup coleslaw mix
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup

Instructions

1. Prepare the Jackfruit: In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened.
2. Add the jackfruit to the skillet, breaking it apart with a fork. Cook for about 5 minutes, stirring frequently.
3. Pour in the BBQ sauce and season with salt and pepper. Simmer for 15-20 minutes, allowing the flavors to meld.
4. While the jackfruit cooks, mix the coleslaw with apple cider vinegar and maple syrup in a bowl.
5. Assemble the sandwiches by placing the BBQ jackfruit onto the buns and topping with coleslaw. Serve warm and enjoy!

Smoky Lentil and Bean Burgers

If you’re looking for a hearty and satisfying vegan option for your summer BBQ, smoky lentil and bean burgers are the way to go. These burgers are packed with flavor and texture, thanks to the combination of lentils, beans, and spices. Each bite offers a delightful smokiness that pairs beautifully with fresh toppings and a soft bun.

Making these burgers is quite simple! With just a few ingredients and a bit of mixing, you can whip up a batch that everyone will love, even those who aren’t vegan. They’re perfect for grilling or baking, and you can easily customize them with your favorite condiments and veggies.

Ingredients

• 1 cup cooked lentils
• 1 can black beans, drained and rinsed
• 1/2 cup breadcrumbs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Olive oil for cooking
• Buns and toppings of your choice

Instructions

1. In a large bowl, mash the black beans with a fork. Add the cooked lentils, breadcrumbs, onion, garlic, smoked paprika, cumin, soy sauce, salt, and pepper. Mix until well combined.
2. Shape the mixture into patties, about 1/2 inch thick.
3. Heat a skillet over medium heat and add a bit of olive oil. Cook the patties for about 5-7 minutes on each side, or until golden brown.
4. Alternatively, preheat your grill and cook the patties for about 5-6 minutes on each side. Be sure to monitor them closely to avoid sticking.
5. Serve on buns with your favorite toppings like lettuce, tomato, avocado, or vegan mayo.

BBQ Tempeh Ribs

If you’re looking for a smoky and savory vegan BBQ option, BBQ tempeh ribs are a delicious choice. Tempeh has a nutty flavor and a satisfying texture that absorbs marinades beautifully. These ribs are perfect for summer gatherings, offering a delightful twist on traditional BBQ fare.

This recipe is simple and can be prepared relatively quickly, making it a great go-to for a weeknight meal or a weekend cookout. The combination of spices, tangy barbecue sauce, and grilling brings out the best in tempeh, ensuring it’s a crowd-pleaser for both vegans and non-vegans alike.

Ingredients

• 1 block of tempeh (8 oz)
• 1 cup barbecue sauce
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil
• Fresh herbs for garnish (optional)

Instructions

1. Prepare the Marinade: In a bowl, mix together the barbecue sauce, soy sauce, maple syrup, smoked paprika, garlic powder, and onion powder until well combined.
2. Slice the Tempeh: Cut the tempeh into rib-like shapes or strips. You can steam the tempeh for about 10 minutes to soften it, but this is optional.
3. Marinate: Place the tempeh in a shallow dish, pour the marinade over it, and let it sit for at least 30 minutes. For better flavor, marinate longer, even overnight if you can.
4. Grill the Ribs: Preheat your grill to medium heat. Brush the grill grates with olive oil to prevent sticking. Place the marinated tempeh on the grill and cook for about 5-7 minutes on each side, basting with extra marinade as desired.
5. Serve: Remove the tempeh from the grill, garnish with fresh herbs if using, and serve with additional barbecue sauce on the side.

Herbed Potato Wedges with Vegan Sour Cream

Looking for a delicious side dish that’s easy to whip up for your summer BBQ? Herbed potato wedges are a fantastic option! These crispy, flavorful wedges are seasoned with fresh herbs, giving them a delightful taste that pairs perfectly with a cool vegan sour cream dip. They’re simple to make, requiring just a few ingredients and minimal prep time.

The combination of roasted potatoes and zesty herbs creates a satisfying crunch, making them a crowd-pleaser at any gathering. Serve them hot and watch them disappear!

Ingredients

• 4 large potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup vegan sour cream
• Fresh herbs, for garnish (optional)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, oregano, thyme, salt, and pepper until evenly coated.
3. Arrange the potato wedges in a single layer on a baking sheet lined with parchment paper.
4. Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy.
5. Remove from the oven and let cool slightly before serving with vegan sour cream and fresh herbs, if desired.

Grilled Pineapple with Coconut Whipped Cream

Grilled pineapple is a delightful treat that brings out the fruit’s natural sweetness. The caramelization that occurs during grilling adds a smoky flavor, making it a perfect summer dessert or snack. Pairing the warm pineapple with coconut whipped cream creates a luscious, creamy contrast that is both refreshing and satisfying.

This recipe is simple and quick, making it ideal for those sunny days when you want to impress your friends or family without spending hours in the kitchen. Just a few ingredients and a grill are all you need to create a delicious dessert that everyone will love!

Ingredients

• 1 ripe pineapple, peeled and sliced into rings
• 1 tablespoon maple syrup (optional)
• 1 can (400ml) coconut milk, chilled
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Fresh mint leaves for garnish

Instructions

1. Prepare the Coconut Whipped Cream: Take the chilled coconut milk and scoop out the solid cream into a mixing bowl, leaving the liquid behind. Beat the cream with a hand mixer until fluffy. Add powdered sugar and vanilla extract, then mix until combined.
2. Grill the Pineapple: Preheat the grill to medium-high heat. If desired, brush the pineapple slices with maple syrup for added sweetness. Grill the pineapple rings for about 3-4 minutes on each side, or until grill marks appear and the fruit is heated through.
3. Serve: Place the grilled pineapple on a plate, top with a generous dollop of coconut whipped cream, and garnish with fresh mint leaves. Enjoy immediately!

Zucchini Noodles with BBQ Sauce

Looking for a light and refreshing dish that captures the essence of summer? Zucchini noodles with BBQ sauce are a delicious way to enjoy a vegetarian meal that’s bursting with flavor. The zucchini adds a satisfying crunch and a subtly sweet taste, while the BBQ sauce brings a smoky, tangy kick that’s perfect for outdoor dining.

This recipe is not only simple to make but also quick, making it an ideal choice for a busy weeknight or a laid-back get-together. You can easily customize it with your favorite toppings, making it a flexible option for everyone at the table.

Ingredients

• 4 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1/2 cup BBQ sauce (choose your favorite brand)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions

1. Prepare the Zucchini: Spiralize the zucchinis to form noodles and set aside.
2. Heat the Olive Oil: In a large skillet, heat olive oil over medium heat. Add the zucchini noodles and sauté for about 3-4 minutes until slightly tender.
3. Add BBQ Sauce: Pour the BBQ sauce over the noodles, tossing to coat evenly. Cook for another 2-3 minutes until heated through.
4. Mix in Tomatoes: Add the cherry tomatoes, season with salt and pepper, and cook for an additional minute.
5. Serve: Remove from heat, garnish with fresh herbs if desired, and enjoy your vibrant zucchini noodles!

Grilled Avocado with Salsa

Grilled avocado with salsa is a delightful and simple dish perfect for summer BBQs. The smoky flavor from the grill enhances the creamy texture of the avocado, while the fresh salsa adds a burst of color and zest. This dish not only looks impressive but is also quick to prepare, making it an ideal choice for both casual get-togethers and more festive occasions.

The combination of warm, grilled avocado and cool, refreshing salsa creates a delicious contrast. It’s a light and satisfying option that everyone can enjoy, whether you’re plant-based or not. Plus, it’s a fun way to elevate traditional BBQ fare!

Ingredients

• 2 ripe avocados, halved and pitted
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup diced tomatoes
• 1/2 cup diced onion
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1 jalapeño, finely chopped (optional)

Instructions

1. Preheat the grill to medium heat.
2. Brush the cut sides of the avocado with olive oil and sprinkle with salt and pepper.
3. Place the avocados cut-side down on the grill and cook for about 3-5 minutes, until grill marks appear.
4. While the avocados are grilling, prepare the salsa by mixing tomatoes, onion, cilantro, lime juice, and jalapeño in a bowl. Season with salt to taste.
5. Once the avocados are grilled, carefully remove them from the grill and fill each half with the prepared salsa.
6. Serve immediately and enjoy your grilled avocado with salsa!

Chickpea Salad Sandwiches

Chickpea salad sandwiches are a delightful way to enjoy a fresh, satisfying meal. With their creamy texture and savory flavor, these sandwiches are both hearty and nutritious. They bring a lovely crunch from fresh veggies and herbs, making every bite refreshing and enjoyable.

This recipe is simple and quick, perfect for a casual lunch or a summer picnic. You’ll love how easily it comes together, and it’s a fantastic option for those looking for a plant-based meal that doesn’t skimp on flavor.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1/4 cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Whole grain bread
• Fresh spinach or lettuce
• Fresh herbs (like parsley or cilantro)

Instructions

1. In a mixing bowl, mash the chickpeas with a fork until mostly smooth.
2. Add the vegan mayonnaise, Dijon mustard, diced celery, diced red onion, lemon juice, salt, and pepper. Stir until well combined.
3. Toast the whole grain bread slices if desired.
4. Spread the chickpea mixture generously on one slice of bread.
5. Add fresh spinach or lettuce and sprinkle with herbs before topping with another slice of bread.
6. Cut in half and serve chilled or at room temperature.

BBQ Veggie Pizza

BBQ Veggie Pizza is a delightful dish that combines the smoky flavors of barbecue sauce with a variety of fresh vegetables. This recipe is not only easy to make, but it also offers a satisfying and hearty meal that everyone will enjoy. Whether you are hosting a summer gathering or simply craving a delicious pizza, this recipe is sure to hit the spot.

The combination of grilled veggies and BBQ sauce creates a unique taste that is both savory and a little sweet. Top it off with your favorite vegan cheese, and you’ve got a pizza that is both colorful and packed with flavor. Let’s dive into the ingredients and steps to create this tasty BBQ Veggie Pizza!

Ingredients

• 1 pre-made pizza crust (vegan)
• 1/2 cup BBQ sauce
• 1 cup cherry tomatoes, halved
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 1/2 cup vegan cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 450°F (230°C).
2. In a bowl, toss the cherry tomatoes, bell peppers, zucchini, and mushrooms with a little olive oil and salt.
3. Spread the BBQ sauce evenly over the pizza crust.
4. Arrange the seasoned veggies on top of the sauce.
5. If using, sprinkle vegan cheese over the veggies.
6. Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the vegetables are tender.
7. Remove from the oven and garnish with fresh parsley before slicing and serving.

BBQ Eggplant Slices

Grilled BBQ eggplant slices are a delightfully smoky and savory dish that brings a unique twist to your summer BBQs. The eggplant’s rich, meaty texture absorbs the flavors of the marinade beautifully, making each bite satisfying and flavorful. Plus, it’s an easy recipe that will impress your friends and family without keeping you stuck in the kitchen.

This dish is perfect for those warm summer evenings when you want something light yet fulfilling. The charred edges add a nice crunch, while the smoky undertones from the grill enhance the natural flavors of the eggplant. Paired with your favorite BBQ sauce, these slices become a delicious addition to any meal.

Ingredients

• 2 large eggplants
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Your favorite BBQ sauce for serving

Instructions

1. Prepare the Eggplants: Slice the eggplants into 1/2-inch thick rounds. Place the slices in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out excess moisture.
2. Make the Marinade: In a small bowl, mix olive oil, balsamic vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Marinate the Eggplants: Rinse the eggplant slices under cold water and pat them dry. Brush both sides of each slice with the marinade, ensuring they are well coated.
4. Grill the Eggplants: Preheat your grill to medium-high heat. Grill the eggplant slices for about 4-5 minutes on each side, or until they are tender and have nice grill marks.
5. Serve: Remove the eggplant from the grill and drizzle with your favorite BBQ sauce before serving. Enjoy them warm as a side dish or a main course!

Roasted Beet Salad with BBQ Dressing

This Roasted Beet Salad with BBQ Dressing is a delightful addition to your summer BBQ lineup. The earthy sweetness of roasted beets pairs beautifully with a tangy BBQ dressing, creating a salad that is both satisfying and refreshing. It’s simple to make and perfect for those warm evenings when you’re looking for something light yet flavorful.

The combination of crispy greens, crunchy nuts, and the vibrant beets not only looks appealing but also offers a variety of textures in every bite. This salad is a great way to enjoy seasonal produce while adding a unique twist to your outdoor gatherings.

Ingredients

• 4 medium-sized beets
• 2 cups mixed salad greens
• 1/2 cup cashews
• 1/2 cup pecans
• 1/4 cup BBQ sauce
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45 minutes, or until tender when pierced with a fork.
2. Once cooked, allow the beets to cool, then peel and slice them into rounds.
3. In a large bowl, combine mixed greens, sliced beets, cashews, and pecans.
4. In a small bowl, mix BBQ sauce with olive oil, salt, and pepper to create the dressing.
5. Drizzle the dressing over the salad just before serving, and toss gently to combine.

Vegan Potato Salad with BBQ Dressing

This vegan potato salad brings a twist to the traditional dish with a zesty BBQ dressing that’s packed with flavor. The creamy texture of the potatoes pairs beautifully with the smoky and tangy dressing, making it a delightful accompaniment for summer barbecues or picnics.

Making this dish is simple and straightforward, requiring just a handful of ingredients. It’s perfect for meal prep or serving at gatherings, and you can customize it with your favorite veggies or herbs for added freshness.

Ingredients

• 4 cups diced potatoes
• 1/2 cup vegan mayonnaise
• 1/4 cup BBQ sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup diced red onion
• 1/4 cup chopped fresh parsley

Instructions

1. Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
2. Prepare the Dressing: In a large bowl, whisk together the vegan mayonnaise, BBQ sauce, apple cider vinegar, smoked paprika, salt, and pepper until well combined.
3. Combine Ingredients: Add the cooled potatoes, red onion, and parsley to the dressing. Gently mix until the potatoes are evenly coated.
4. Chill: Refrigerate the salad for at least 30 minutes to let the flavors meld together before serving.
5. Serve: Enjoy your potato salad as a side dish at your next summer gathering!

Grilled Vegetable Skewers with Chimichurri Sauce

Grilled vegetable skewers are a delightful addition to any summer BBQ. They’re vibrant, flavorful, and incredibly simple to prepare. Just a mix of your favorite veggies, some skewers, and a drizzle of chimichurri sauce will create a dish that’s both fresh and satisfying.

The combination of grilled vegetables brings out their natural sweetness, while the chimichurri adds a zesty kick. Perfect for a side dish or as a main attraction for plant-based eaters, these skewers are a great way to enjoy the bounty of summer produce.

Ingredients

• 1 medium zucchini, sliced
• 1 bell pepper (red, yellow, or green), cut into chunks
• 1 red onion, cut into wedges
• 8 cherry tomatoes
• 8 button mushrooms
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Wooden or metal skewers

Chimichurri Sauce Ingredients

• 1 cup fresh parsley, chopped
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste

Instructions

1. Prepare the Skewers: If using wooden skewers, soak them in water for about 30 minutes. This prevents them from burning on the grill. Thread the zucchini, bell pepper, red onion, cherry tomatoes, and mushrooms onto the skewers.
2. Season the Vegetables: Drizzle olive oil over the skewers and season with salt and pepper. Toss gently to coat the vegetables evenly.
3. Make the Chimichurri Sauce: In a bowl, combine chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper. Mix well and set aside.
4. Grill the Skewers: Preheat the grill to medium heat. Grill the vegetable skewers for about 10-15 minutes, turning occasionally until the veggies are tender and lightly charred.
5. Serve: Remove the skewers from the grill and drizzle generously with chimichurri sauce before serving. Enjoy!

BBQ Tempeh Skewers

BBQ tempeh skewers are a fun and flavorful dish that’s perfect for summer grilling. Tempeh, with its firm texture and nutty flavor, soaks up marinade beautifully, making each bite deliciously satisfying. Pair it with colorful veggies like bell peppers and onions for a vibrant and hearty meal.

This recipe is straightforward and can easily be customized with your favorite seasonings and vegetables. Whether you’re feeding a crowd or enjoying a quiet dinner, these skewers are sure to please!

Ingredients

• 1 block of tempeh, cubed
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 bell pepper, cut into chunks
• 1 red onion, cut into wedges
• Salt and pepper, to taste
• Skewers (wooden or metal)

Instructions

1. Marinate the Tempeh: In a bowl, whisk together soy sauce, olive oil, maple syrup, garlic, and smoked paprika. Add the cubed tempeh and let it marinate for at least 30 minutes, stirring occasionally.
2. Prep the Skewers: While the tempeh is marinating, soak wooden skewers in water for about 20 minutes (if using). This helps prevent them from burning on the grill.
3. Assemble Skewers: Thread marinated tempeh, bell pepper chunks, and onion wedges onto the skewers, alternating as desired.
4. Grill the Skewers: Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the tempeh is golden and the vegetables are slightly charred.
5. Serve: Remove from the grill and season with salt and pepper to taste. Enjoy your BBQ tempeh skewers hot off the grill!