9 Best Vegan BBQ Recipes

Now that summer is officially upon us, I’m officially in full BBQ mode. And that’s why I thought I would give you my 9 favorite vegan BBQ recipes – because, let’s face it, it isn’t really summer unless you have a BBQ, right?

So what makes the best vegan BBQ recipes? you ask.

  • Well, for me, the best plantbased BBQ recipes need to be pretty simple to make, because BBQ’s should be all about having a good time and not slaving away in the kitchen.
  • They have to be delicious – duh! That pretty much goes without saying, but I’m still going to say it because it’s true. I want all my Plantbased BBQ recipes to be packed full of flavor and just as delicious, if not even better, than a meatlovers BBQ. And that’s what all these recipes are: they are packed with flavors and wonderful textures. Yum!

Now, let’s get into it. To kick off my favorite vegan BBQ recipes, I’m starting out strong with Cauliflower BBQ Wings. These are so good you won’t even believe it. Get ready for crispy spiced corn flake coated heavenly mouthfuls. You won’t believe how good these are, and kinda healthy too.

I like to serve these as appetizers at every BBQ. They are a true crowdpleaser!

Cauliflower BBQ Wings

Cauliflower BBQ Wings. These are so good you won't even believe it. Get ready for crispy spiced corn flake coated heavenly mouthfuls. You won't believe how good these are, and kinda healthy too.
I like to serve these as appetizers at every BBQ. They are a true crowdpleaser!
Course Appetizer, Barbeque
Cuisine American
Keyword appetizers, barbeque, vegan
Servings 4 people
Author Simone

Ingredients

  • 1 head of Cauliflower Cut into florets
  • ½ cup Hot Sauce
  • 1 tbsp Maple Syrup
  • 2 tbsp Coconut Oil
  • ¾ cup Plant Milk
  • ½ cup All-purpose flour
  • 4 cups Corn Flakes Crushed
  • ½ tsp Garlic Powder
  • 2 tsp Smoked Paprika
  • ½ tsp Salt
  • ¼ tsp Black Pepper

Instructions

  • Preheat your oven to 400F and line a baking sheet with parchment paper.
    Put all the flour, garlic powder, smoked paprika, salt, pepper and plant milk into a bowl and mix everything together well.
    In another bowl, pour in the corn flakes and crush them into smaller pieces.
    BBQ hot sauce
    Mix together the hot sauce with maple syrup and coconut oil
    Next, pour all the cauliflower florets into the milk mixture and toss to coat.
    Finally, toss the milk coated florets into the crushed cornflakes and make sure everything is coated.
    Lay the coated cauliflower florets on a parchment lined baking sheet and bake for 20-25 minutes.
    Pour the BBQ hot sauce onto the florets and put them back in the oven to cook for further 10-15 minutes or until they are nice and crispy on the outside and tender on the inside. You can test them by piercing a knife through a floret to see if it's tender all the way through. Take them out of the oven.
    Serve with a dip and enjoy.

Next up on the 9 best vegan BBQ recipes list is my Kidney Bean Skewers.

It’s no secret that I LOVE this recipe. It’s so easy to make and has a wonderfully meaty texture. And it goes straight on the BBQ and always comes off delicious. No tricks and no nonsense. Plus, I love the fact that you can make these in advance and just throw them on the BBQ whenever you’re ready. It couldn’t be easier!

Kidney Bean Skewers with Mint Raita

Skewered Kidney Beans is one of my favorites for barbeque season. It’s so tasty and easy to make and they are freezer friendly, too.
Course Barbeque, Dinner, Grill, Vegan, Vegan Dinner
Keyword dinner, grill, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 9 oz Kidney Beans Drained
  • 3.5 oz Almonds Chopped
  • 1 Red Onion Chopped
  • 2 tbsp Smoked Paprika
  • 1 tbsp Onion Powder
  • 1 cup Cornflakes
  • 1 handful Parsley Chopped
  • Pinch of Salt

Instructions

  • Put the drained kidney beans in a food processor along with the red onion, the chopped almonds, smoked paprika, chopped Parsley, onion powder and salt.
    Blend until everything is mixed together and put the mixture in the refrigerator for 1 hour.
    Take a large spoonful of the kidney bean mixture and make 12 little kidney bean balls, by rolling them.
    Pour the cornflakes onto a plate and crush them. Then roll the kidney bean balls in the crushed cornflakes.
    Place onto a skewer (3 balls on each skewer) and either cook or grill at medium heat for 3-5 minutes on each side.
    Serve with mint raita, and baked sweet potatoes or couscous salad.

Best Veggie Burgers

This may just be the best veggie burger you will ever have. It’s so meaty, cheesy and delicious. I can’t even begin to describe how amazing these vegan burger patties are. They have quickly become a mush-have at all my BBQ’s. The only downside to this recipe is, that because of the mushrooms that contain so much water, they don’t work as a meal prep. If you want to make them in advance, the best thing to do would be to make them, cook them a few minutes on each side and then freeze them. This way all you have to do is take them out of the freezer and throw them straight on the grill.
You will be amazed at how much of a serious crowd pleaser these veggie burger are.

Best Veggie Burgers

This may just be the best veggie burger you will ever have. It's so meaty, cheesy and delicious. I can't even begin to describe how amazing these vegan burger patties are. They have quickly become a mush-have at all my BBQ's. The only downside to this recipe is, that because of the mushrooms that contain so much water, they don't work as a meal prep. If you want to make them in advance, the best thing to do would be to make them, cook them a few minutes on each side and then freeze them. This way all you have to do is take them out of the freezer and throw them straight on the grill.
You will be amazed at how much of a serious crowd pleaser these veggie burger are.
Course Barbeque, Dinner
Cuisine American
Keyword vegan burger, vegan dinner
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 people
Author Simone

Ingredients

  • 2 cups Portabella Mushrooms Chopped
  • 2 cups Black Beans Cooked
  • 1 cup Fresh Cauliflower Minced
  • 4 Spring Onions Chopped
  • 2 tbsp Nutritional Yeast
  • 1 tbsp Vegan Worchestershire Sauce
  • 2 tsp Garlic Minced
  • 2 tbsp Smoked Paprika
  • Pinch of Salt
  • Pinch of Pepper
  • 3 tbsp Flax meal
  • 9 tbsp Water
  • 5/8 cup Bread Crumbs or Almond Flour

Instructions

  • 1. Start out by removing the gills on the portabella mushrooms and toss them. Next, cut the mushrooms into smaller chunks and fry them on a frying pan for a few minutes or until the liquid they release is nearly reduced.
    2. In a large food processor add the black beans and blend until they are mostly mashed. Next, add the mushrooms, cauliflower, spring onions, garlic, Worchestershire sauce, smoked paprika, salt, pepper and nutritional yeast. Blend everything together.
    3. Mix flax meal with water and let it soak for 1-2 minutes before adding it to the mushroom mixture. Mix in breadcrumbs and blend everything together.
    4. Test the texture by scooping approximately ½ cup mushroom mixture up and shape it into a burger patty. If it feels crumbly or like it will fall apart, just add a bit more breadcrumbs and mix together.
    5. Form the mushroom mixture into 6 burger patties and throw them on the BBQ. Cook for 4-6 minutes on each side and serve with guacamole and a side of coleslaw.

Vegan BBQ Ribs

Just wait until you try this mouthwatering Vegan BBQ Ribs recipe with Sticky Tamarind Sauce. It’s so good! Imagine sweet, smoky and wonderfully sticky BBQ sauce made with meaty seitan. In this recipe I make my own seitan, but alternatively you can just buy seitan if you’re looking for a little cheeky shortcut, and just use the BBQ sauce to create these magnificent ribs.

Vegan BBQ Ribs

Just wait until you try this mouthwatering Vegan BBQ Ribs recipe with Sticky Tamarind Sauce. It's so good! Imagine sweet, smoky and wonderfully sticky BBQ sauce made with meaty seitan. In this recipe I make my own seitan, but alternatively you can just buy seitan if you're looking for a little cheeky shortcut, and just use the BBQ sauce to create these magnificent ribs.
Course Barbeque, Vegan Dinner
Cuisine American
Keyword barbeque, vegan dinner
Prep Time 10 minutes
Cook Time 40 minutes
Author Simone

Ingredients

For the Seitan

  • 4 tbsp Peanut Butter or Almond Butter
  • 3 tbsp Smoked Paprika
  • 2 tbsp Tomato Paste
  • 2 tbsp Soy Sauce
  • 2 tbsp Nutritional Yeast
  • ½ cup Chickpea Flour
  • cup Vegetable Broth
  • Vital Wheat Gluten plus 2 Tablespoons

For the BBQ Sauce

  • 1 tbsp Tamarind Sauce
  • ½ cup Hoisin Sauce
  • ¼ cup Sweet and Sour Chili Sauce
  • 2 tsp Minced Ginger Root
  • 3 cloves Garlic Minced
  • 1 tbsp Maple Syrup
  • 1 tbsp Soy Sauce (vegan)
  • 1 tbsp Rice Wine Vinegar

Instructions

  • Heat the oven to 350F.
    Place peanut butter, smoked paprika, tomato paste, soy sauce, nutritional yeast and chickpea flour in a bowll and mix together. Pour in the hot vegetable broth and stir together until everything is blended.
    Pour in the Vital Wheat gluten and mix together until it forms a dough. Knead the dough for 5 minutes to really activate the gluten.
    Next, line a 9×11 inch pan with aluminium foil and leave extra aluminium to use to fold over and cover the dough.
    Lightly oil the foil and pour the dough into the pan. Press the dough out evenly and score them with a knife, cutting half way through.
    Cover the ribs with the extra foil and bake them for 30 minutes in the middle of the oven.
    Now your "ribs" are ready for the BBQ.
    Mix all the ingredients for the BBQ sauce together, and coat the "Ribs" on both sides before grilling. Grill the "ribs" until they are wonderfully sticky and serve hot.
    Enjoy.

Vegan BBQ Brisket

Get ready for this Vegan BBQ Brisket – you won’t believe how much it tastes like real brisket! This recipe gives you that amazing meaty texture and that wonderful BBQ flavor we all love. Make it on the grill or cook it in the oven. So yummy!

Vegan Brisket

Get ready for this Vegan BBQ Brisket – you won't believe how much it tastes like real brisket! This recipe gives you that amazing meaty texture and that wonderful BBQ flavor we all love. Make it on the grill or cook it in the oven. So yummy!
Course Barbeque, Vegan Dinner
Cuisine American
Keyword barbeque, vegan dinner
Prep Time 15 minutes
Cook Time 20 minutes
Author Simone

Ingredients

  • 1 (14 oz) can Jackfruit
  • 2 cups Vital Wheat Gluten
  • 3 tbsp Nutritional Yeast
  • 1 tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Tumeric
  • 2 tsp Salt

Sauce

  • cup Dark Beer
  • 1 tbsp Soy Sauce
  • 2 tbsp Red Miso Paste
  • 2 tbsp Vegan Worchestershire Sauce
  • 2 tbsp Almond Butter
  • 3 tbsp Olive Oil
  • 1 tbsp Ground Pepper
  • 2 tsp Smoked Paprika
  • 1 tsp Chili Powder
  • ½ cup BBQ Sauce

Rub

  • 2 tbsp BBQ Sauce
  • 2 tsp Salt
  • 2 tsp Ground Pepper
  • 2 tsp Smoked Paprika
  • 2 tsp Sweet and Sour Chili Sauce

Instructions

  • Drain and rinse the jackfruit. Put the jackfruit into a blender and pulse until shredded.
    In a bowl mix together Vital Wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, tumeric and 1 teaspoon of salt. Stir until everything is combined.
    For the BBQ sauce
    In another bowl, mix together beer, soy sauce, miso paste, vegan worchestershire sauce, almond butter, and 2 tablespoons of olive oil. Stir until everything is completely combined.
    Pour the jackfruit mixture along with the sauce into the vital gluten mixture and combine everything quickly until it forms a dough.
    Lightly grease aluminium foil with olive oil and place the dough on it. Use a spatula to shape the dough into a brisket like shape, approximately 10" long and 1½" thick.
    For the rub
    Mix together salt, black pepper, smoked paprika and sweet and sour chili sauce. Spread the rub over the top of the "brisket". Cook the brisket on the BBQ for 15-20 minutes or until it's ready.
    Get ready to enjoy.

Super Easy Grilled Portabella Mushrooms

These Super Easy Portabella Mushrooms is my go-to BBQ recipe. They are so simple and quick to make, and it takes little to no planning or brain activity to toss together last minute. You can even make them in advance and keep them in the refrigerator until it’s time to grill.
But they are not only easy to make – they are also insanely good! Think delicious soft and meaty textures packed with flavorful mediterannean spice and covered in cheese. Yum!

Super Easy Grilled Portabella Mushrooms

These Super Easy Portabella Mushrooms is my go-to BBQ recipe. They are so simple and quick to make, and it takes little to no planning or brain activity to toss together last minute. You can even make them in advance and keep them in the refrigerator until it's time to grill.
But they are not only easy to make – they are also insanely good! Think delicious soft and meaty textures packed with flavorful mediterannean spice and covered in cheese. Yum!
Course Barbeque, Vegan Dinner
Cuisine American
Keyword barbeque, vegan dinner
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people
Author Simone

Ingredients

  • 4 Portabella Mushrooms
  • 4 Cherry Tomatoes (or small tomatoes)
  • ½ cup Vegan Cheese
  • 2 tsp Fresh Rosemary Chopped
  • Pinch of Salt
  • Pinch of Pepper
  • 1 tbsp Olive Oil

Instructions

  • Cut off the stems of the mushrooms and rinse them. Chop the mushroom stems and pour them into a bowl.
    Rinse the tomatoes and chop them into smaller chunks. Pour in with the mushroom stems.
    Next, rinse and chop fresh rosemary and add to the tomatoes mix. Add a pinch of salt and pepper and stir together.
    Rinse the mushrooms and put them on a aluminium foil that's been greased with olive oil – the stem side should face up.
    Next, top the portabella mushrooms with the tomato/mushroom mixture, dividing it evenly between them. Top with vegan cheese and cook them on the grill for 5-10 minutes or until the mushrooms are soft and cooked through.
    Serve with salad and guacamole and enjoy!

Easy Vegan Coleslaw

Best Vegan Coleslaw – This super easy vegan coleslaw is packed with amazing crunchy and fresh textures and coated in a lovely creamy dressing. This crowdpleaser is a must at every summer party. So good!

Easy Vegan Coleslaw

Get ready for a creamy coleslaw filled with fresh and crunchy veggies. This recipe is so simple and you won't believe how amazing and creamy the vegan coleslaw really is until you try it.
I recommend making this a few hours in advance and storing it in the refrigerator. It makes it even better!
Course Salad, Side Dish, Vegan
Cuisine American
Keyword coleslaw, salad, vegan
Prep Time 25 minutes
Servings 8 people
Author Simone

Ingredients

  • 1 large head Green Cabbage (9 cups) Finely shredded
  • ½ small head Red Cabbage (2 cups) Finely Shredded
  • cup Carrots Shredded
  • ¼ cup Fresh Parsley Finely Chopped
  • ¼ cup Sunflower Seeds
  • ¼ cup Sundried Tomatoes Chopped
  • 3 Spring Onions Finely Chopped

Dressing

  • ½ cup Raw Cashews (Soaked in water for 4 hours)
  • ½ cup Plant Yoghurt (Soy yoghurt or whichever you prefer)
  • ½ cup Plant Milk (Soy Milk or whichever you prefer)
  • 1 Lemon – Juice From
  • 2-3 tbsp Apple Cider Vinegar
  • 2 tbsp Dijon Mustard
  • 2-3 tbsp Maple Syrup
  • 2 cloves Garlic Minced (or alternatively ½ tsp garlic powder)
  • ½ tsp Onion Powder
  • 1 tsp Sea Salt
  • Pinch of Pepper

Instructions

  • Dressing
    Start by pouring the water from the raw cashews and add all the dressing ingredients to a high-speed blender. Blend until everything is smooth and combined. Add more salt if you think it needs it.
    Coleslaw
    Put cabbage, carrots, sunflower seeds, spring onions and parsley into a large mixing bowl and toss together. Pour in 1 cup of the dressing and toss to coat everything – add more dressing if you think it needs it. Add the chopped sundried tomatoes and stir everything together.
    Cover and put in the refrigerator for 1-2 hours. If the slaw needs it you can always add a little more dressing right before serving.

Grilled veggie kebabs

Grilled veggie skewers is a must-have BBQ item. These colorful kebabs are packed with delicious glazed veggies. I can’t get enough of these. They taste like a mouthful of summer – and as if that wasn’t already enough, they can actually be made in advance. Just assemble the veggie skewers and keep them in the refrigerator until it’s time to break out the grill.
Brush on the glaze right before grilling, and you’re sure these crowdpleasers will turn out great every time.

Easy Veggie Skewers

Grilled veggie skewers is a must-have BBQ item. These colorful kebabs are packed with delicious glazed veggies. I can't get enough of these. They taste like a mouthful of summer – and as if that wasn't already enough, they can actually be made in advance. Just assemble the veggie skewers and keep them in the refrigerator until it's time to break out the grill.
Brush on the glaze right before grilling, and you're sure these crowdpleasers will turn out great every time.
Course Barbeque, Vegan Dinner
Cuisine American
Keyword barbeque, vegan dinner
Prep Time 20 minutes
Cook Time 15 minutes
Author Simone

Ingredients

Glaze

  • ¼ cup Maple Syrup
  • 3 tbsp Soy Sauce
  • 2 tbsp BBQ Sauce
  • 1 tbsp Olive Oil
  • ½ tsp Garlic Powder

Vegan Skewers

  • 1 Zucchini Cut into large chunks
  • 1 Large Red Bell Pepper Cut into large chunks
  • 1 Green Bell Pepper Cut into large chunks
  • 2 Portabella Mushrooms Cut into large Chunks
  • 1 Red Onion Cut into large chunks

Instructions

  • Start by mixing all the ingredients for the glaze together in a bowl.
    Next, cut all the veggies into large chunks and start stacking them onto skewers, making sure you get all veggie types on each skewer. Once you've assembled all the veggie skewers, lay them on a piece of aluminium foil and brush them with glaze on all sides.
    Grill the veggies for 10-15 minutes or until they are cooked and lightly charred a few places.
    Serve hot and enjoy.

Black Beans Salsa

Are you ready for a crunchy salad packed with delicious vegetables? Then this Easy Black Beans Crunch Salad is the one for you.
I love an easy recipe, and is definitely that. Plus, it’s filled with delicious textures. The black beans and creamy avocados adds softness and creaminess, while the bell peppers and chickpeas adds a little crunch.

This might just be the best summer party salad you will ever try!

To boost all the flavors, and give it a hint of nuts and just a tad of sweetnes, I made a simple sesame oil dressing. It’s the little secret ingredient that makes this gem of a recipe stand out.

Packed with balanced proteins, healthy fats, lots of vitamins and loaded with extra vitamin C – it doesn’t get much better.

This recipe goes great with everything. I love using it for dinner recipes as a side dish. It works amazing with kimchi and rice as a breakfast bowl, with falaffel, with my green pea nuggets, and the list goes on. Basically, it will work with anything you can imagine.

Easy Black Beans Crunch Salad With Sesame Dressing

Easy black beans crunch salad with sesame dressing – You won't believe how good this simple, real food recipe is. Comes together in 20 minutes or less and is great as meal prep. So easy and good!
Course Salad
Cuisine American
Keyword salad, vegan
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people
Author Simone

Ingredients

  • 1 can Black Beans
  • 1 can Chickpeas Cooked
  • 1 Zucchini Sliced
  • 2 Avocados Cut into chunks
  • 1 Red Bell Pepper Sliced
  • 1 Yellow Bell Pepper Sliced
  • 1 Red Onion Sliced
  • 2 tsp Dried Thyme
  • Bunch of Fresh Parsley
  • Pinch of dried Chili flakes
  • Pinch of Salt

Dressing:

  • ¼ cup Olive Oil
  • 2 tbsp Sesame Oil
  • 1 Lemon – Juice From
  • Pinch of Salt

Instructions

  • Drain the water from the black beans and chickpeas and rinse them. Pour the rinsed black beans and chickpeas into a bowl and set aside.
    Rinse the zucchini and cut off the ends. Cut the zucchini into medium thin slices.
    Rinse the red and yellow bell peppers and cut out the seeds. Cut the bell peppers into slices.
    Peel the red onion and cut it in half. Now, cut the red onion halves into thin slices.
    Pour olive oil into a skillet and heat it. Add the zucchini slices, bell pepper slices and red onion. Let it cook at medium high heat until the onions have softened and the zucchini is golden. Add a pinch of salt and thyme and stir everything together. Once cooked, pour the veggies into the black beans mix and stir together.
    Next, cut open the avocados and get rid of the pit. Cut the avocado meat into large chunks and mix gently into the salad.
    In a small bowl, mix together olive oil, sesame oil, salt and juice from 1 lemon. Pour over the salad and mix together.
    Garnish with fresh parsely and serve.

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