So, yes. I did it. I put the words vegan and BBQ in the same sentence. I know. But Monday night was a feast in the greater, powerful sense of the term. Not only a feast for the eyes, but a fuzzy feeling inside, and this delightful state of not wanting to stop eating. Ever.
The vegan BBQ started with the vegetables. Of course. Aren’t they so enticing? Organic plants that just won’t stop giving. The colors, the smells… Even the kids wouldn’t stop eating the raw veggies before I grilled them. My first star was the BBQ’ed cauliflower. I often go back to the same BBQ sauce my mom used to make (from scratch), and use it on different vegetables. I only swapped the butter in the recipe for an Earth Balance spread.
Then came the corn, onions, zucchinis, mushrooms, peppers, and more onions, because I have a serious addiction to onions, garlic, anything belonging to the Allium genus really.
The trick when grilling a bunch of vegetables is knowing when to put them on, so they are all ready at the same time. It takes a bit of practice and common sense, but just think about it before putting them on. Obviously, a zucchini will cook way faster than an onion. Here’s a chart from Addicted to Grilling, it could help at least steer you in the right direction. The other important thing is oiling your vegetables. That will impart flavor, of course, but it will prevent from sticking. So now, close your eyes and imagine a BBQ filled with stuff. Now imagine that this stuff is all vegetables!
Feel free to add skewers of marinated tofu, tempeh, or seitan. I made some freekeh to accompany the vegetables, served with a Pepita-Cilantro Pesto, from another recipe, and I had a meal. Trust me, the flavors of the grill can also be applied to a vegetable. Those portobello mushrooms were better than a flatiron steak. Great thing also is if you have leftovers, you can either reheat the next day in the oven, or make a vegetable soup. Either way, you can’t go wrong! Enjoy your vegan BBQ!