As a vegan, BBQ season can sometimes make you feel a little left out. It can often feel like there are very few options available to you, whilst your non vegan friends are able to pick whatever they’d like to put on the grill! Thankfully, there’s no need to worry, as we have some of the best vegan grill recipes you can find, so that you have plenty of options to choose from when it comes to the peak of grilling season!
Place all of the ingredients except the eggplant in a large bowl and whisk to combine.
Cut the eggplant into 2 ½ cm (1 inch) cubes) and add the the marinade. Toss to combine and leave for 30 minutes to marinate. Meanwhile soak 8 skewers in water.
Preheat your barbecue to a medium low heat otherwise place a grill pan over a medium low heat on the stove. Thread the eggplant onto the skewers and tap to remove excess marinade.
Brush the barbecue with a little oil and grill for 5 to 7 minutes each side. If you are using a barbecue with a lid (such as the Barbeques Galore Ziegler & Brown brand of BBQs) close the lid to help the grilled eggplant cook all the way through. If you’re going the stovetop route, cover your pan with a large lid.
These kebabs feature a wonderful and rich tahini marinade. It contains with lime, ginger, and coconut milk, it very quickly becomes a luxurious tasting drizzle that makes these satay-styled kebabs extra special.
The key to this vegan grill recipes is to slice the eggplant thinly, which makes placing it on the skewers even easier.
Eggplant is a great choice for grilling, as it becomes extremely tender once grilled, and helps to give off that melt-in-your-mouth effect that a lot of vegetables can’t achieve.
Set the oven to roast setting at 550ºF or as high as it will go.
Line a baking sheet with parchment paper. Add tomatoes to a bowl along with the garlic cloves and corn. If using fresh corn, slice it from the cob and add to a bowl. Chop onion and add to bowl. Remove stems, membranes, and seeds from 2 of the peppers. Chop and add to the bowl. For more heat, leave the seeds and membranes in the peppers. Add 1 tablespoon of olive oil, salt, and pepper to the bowl then mix well to coat all the vegetables. Turn vegetables onto parchment paper.
Place in oven and roast until lightly browned, turning once or twice during cooking. In the meantime, slice the avocados in half lengthwise. Coat each half of the flesh side of the avocado, with a little olive oil. Place the avocados, flesh side down on the grill and grill until warmed through and slightly charred. If you don’t want to start the grill, roast the avocados in the oven with the other vegetables.
Turn grilled avocados over and fill the center with the roasted vegetable mixture.
Top with chopped cilantro and sliced peppers.
Squeeze with fresh lime juice and serve with extra wedges of lime juice on the side.
When you think of barbeques, the smokiness that becomes embedded in the food you grill is one of the best vegan grill recipes, which is why this grilled avocado and roasted tomato recipe should excite you!
Once you’ve grilled your avocado, you could turn it into guacamole, but why limit yourself?
Instead, take your roasted tomato and corn filling, and stuff the avocado to create a super salad main meal.
From here, you can garnish as you like, but we recommend topping with some jalapenos and dairy-free sour cream.
Preheat outdoor grill for direct grilling over medium heat. In small bowl, whisk together miso, agave nectar, soy sauce and vinegar.
Lightly brush zucchini with olive oil. Transfer zucchini to grill and cook 5 to 6 minutes or until tender, turning occasionally. Brush with miso glaze and serve immediately.
If you’re looking for something that is going to be bursting with umami, then you can go too far wrong with this amazing miso-glazed zucchini.
This vegan grill recipes transforms what used to be a plain old grilled zucchini into something that your guests will be begging for more of!
It’s important to remember that you should only glaze the zucchini after you’ve finished grilling it, as a sweet sauce like miso can cause it to catch and burn on the grill, which will ruin the flavor.
Another vegan grill recipes, more zucchini, it’s truly amazing just how versatile zucchini can be, and this recipe really gets creative with the way that the zucchini is used too!
This recipe also uses jackfruit which as any experienced vegan will know, is a firm favorite when it comes to meat alternatives.
This recipe sees the jackfruit turned into a gorgeous BBQ pulled pork replacement, but you don’t actually need the grill to cook the jackfruit.
Instead, you cook the jackfruit on the stovetop, and you grill the zucchini.
Either way, this recipe is super delicious, and you’ll soon forget pulled pork ever existed!
11red bell pepper, stemmed, seeds and veins removed
11poblano pepper, stemmed, seeds and veins removed
11white onion, sliced
1tbsp1ancho chile powder
1tbsp1paprika
1tsp1ground cumin
1tsp1sea salt
½cup½olive oil
2tbsp2toasted pine nuts
½½bunch herbs (such as parsley, basil or cilantro), chopped
Corn tortillas, for serving
Lime wedges, for serving
Salsa, for serving
Directions
Cut the cauliflower into thick slices, and slice the red and poblano peppers into long strips.
Combine the cauliflower, peppers and onions in a large bowl and toss until combined.
Whisk together the ancho powder, paprika, ground cumin, sea salt and olive oil. Add to the cauliflower mixture and toss until the vegetables are coated thoroughly.
Heat a grill pan or grill (use a vegetable grate) over medium heat, and grill the cauliflower mixture until slightly charred and al dente, about 10 minutes.
Remove from the grill and sprinkle with pine nuts and herbs.
Serve with corn tortillas, lime wedges and your favorite salsa.
Another vegan grill recipes that takes on spice well is cauliflower.
This recipe sees the cauliflower transformed into a fajita filling that is coated generously with warm spices that provide you with a real kick!
This filling is versatile too, so don’t just think you have to limit yourself to fajitas, it could also be used in flatbreads, tacos, or even in a rice bowl alongside a crisp salad.
Just make sure you have a grilling grate, as cauliflower is prone to crumbling!
Grilled Portobello Steaks with Chimichurri and Onion Strings
0 from 0 votes
Course: MainCuisine: AmericanDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
20
minutes
Calories
300
kcal
Proving yet again, you don’t need meat to feel satisfied! These juicy and charred portobello steaks will satisfy that craving you have to bite into something flavorful and meaty.
1-2tsp1-2spicy red chili such as bird’s eye chili, finely minced or red chili flakes (to taste)
sea salt and ground black pepper, to taste
66portobello mushroom caps
1/2C1/2vegetable oil
2tbsp2low-sodium soy sauce or tamari
2tsp2liquid smoke
2tbsp2mustard seed, slightly crushed in mortar & pestle
2tbsp2granulated garlic
2tbsp2dill weed
2tbsp2brown sugar
2tsp2kosher salt
2tsp2dried minced onion flakes
2tsp2dried minced garlic flakes
2tsp2whole black peppercorns, crushed in mortar & pestle (or ground black pepper)
Directions
Make the chimichurri by combining all the ingredients in a bowl. Refrigerate while you prepare the portobello steaks and onion strings. Don’t make this too far in advance as it will brown.
Trim the stems from the mushroom caps.
In a small bowl combine vegetable oil, low-sodium soy sauce, and liquid smoke.
Combine all of the mushroom steak spices in a separate bowl big enough to fit the mushroom caps.
Brush the oil mixture over each portobello mushroom on each side. Then coat both sides in the steak spice covering it thoroughly. Repeat with remaining mushrooms. Place them on a baking sheet or platter.
Heat a cast iron grill pan over medium-high heat. When hot, place 2 to 3 mushrooms top down and grill for 2 minutes. Turn the mushrooms slightly about 45 degrees to get cross hatched grill marks. Grill for another 2 minutes. Flip and grill the underside of the mushroom for 2 minutes. Turn the mushrooms slightly and cook for another 2 minutes. Set aside to let the mushrooms rest.
If you have another cast iron, you can place it on top of the mushrooms while grilling to help press the moisture out. See the video tutorial above for further instructions.
Arguably one of the most decadent recipes out there for your Portobello mushrooms, this vegan grill recipes involves marinating your mushrooms and grilling them before you slice them into slabs.
These mushroom steaks are then topped with a wonderfully zingy chimichurri.
This recipe has 3 different aspects to it, so if it’s your first time doing it, just be sure to take your time to ensure you get it all right.
Pair with some fries (Check out Are McDonald’s Fries Vegan?) and some onion rings for that truly authentic steak night experience!
1tbsp1each chili powder blend, cumin powder, and smoked paprika
1/2tsp1/2each sea salt and black pepper
1tbsp1coconut sugar
1 1/2cups1 1/2cooked black beans
1/3cup1/3panko bread crumbs
3-4tbsp3-4vegan BBQ sauce
Directions
If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).
Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
For larger burgers, divide into 5 patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller burgers (1/4 cup in size // amount as original recipe is written). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.
If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.
Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers – only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.
Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days
Often our first thought at the sight of a grill, or even the smell of the charcoal heating up, is to add a burger to the top of the grill, which is only hampered by the fact that many veggie burgers are unable to be grilled!
This vegan grill recipes are here to save the day, as you can easily grill this vegan burger (Check out How To Cook Beyond Burger) with no worry about the burger crumbling over the grill!
Featuring black beans, walnuts, brown rice, and panko breadcrumbs.
In addition to these delicious ingredients, these burgers also host a lot of flavor from the wide variety of seasonings!
A quick and easy vegan barbecue sauce using everyday ingredients you probably have in your pantry/ refrigerator right now! Use this sauce for BBQ tofu, on veggie bean burgers or BBQ jackfruit sandwiches. Yum, yum.
Ingredients
2cups2organic ketchup
2tbsp2molasses
1/4cup1/4brown sugar or pure maple syrup
1/4cup1/4apple cider vinegar
2tbsp2low sodium soy sauce
2tbsp2vegan Worcestershire sauce
2tsp2Sriracha, or other hot sauce
Directions
Add all ingredients to a medium sized bowl and whisk to combine. Makes about 2 1/2 cups or 18 ounces, the same amount in an average bottle of store bought barbecue sauce. Store in the refrigerator up to a week.
Use this recipe for Instant Pot BBQ Jackfruit, on veggie burgers, BBQ tofu or tempeh or even with these Easy Baked Tofu Nuggets.
At first glance at this vegan grill recipes, you might be wondering what makes your usual BBQ sauce not vegan.
Well, unfortunately, ingredients like honey and Worcestershire sauce aren’t vegan, and if you’re unsure if your BBQ sauce is vegan or not, then why not make this homemade tangy BBQ sauce instead?
You can use this BBQ sauce however you’d like, whether it’s to glaze items after they’ve been grilled, to add on top of your grillable veggies burgers, or as a dipping sauce!
Bring a large pot of water to a boil. Add the carrots to the water and cook for 12 to 15 minutes, until just barely fork tender. Be careful not to overcook them! Drain and immediately submerge the carrots in an ice bath to cool.
Meanwhile, prepare your marinade. Combine the balsamic vinegar, olive oil, garlic, and salt and pepper in a shallow dish or plastic bag. When the carrots have cooled, place them in the marinade and roll them around to coat them in the liquid.
Refrigerate the carrots for at least two hours. If you remember, shake the dish or bag around every hour or so to make sure the carrots get coated on all sides.
When ready to cook, pre-heat your grill to medium. Remove the carrots from the marinade and allow excess liquid to drip back into the dish or bag. Using tongs, gently transfer the carrots onto the grate. Cover and cook for 5 minutes, then flip the carrots over and grill a few minutes more. They should appear caramelized, but not burnt.
Transfer carrots to a plate and serve with hotdog buns and the condiments of your choice (our Smokey Tomato Jam and Kale Walnut Pesto make terrific accompaniments!)
Another grill classic is the hot dog, and their vegan grill recipes alternative? These amazing grilled carrot dogs!
This dish has become a firm favorite amongst those in clean eating groups, they’re gluten free, nut free, and contain a lot less ingredients than your standard tofu hot dog does!
The key to ensuring these carrots become nice and tender is to boil them in hot water first, before marinating them in a tangy balsamic dressing before you grill them.
They don’t take long on the grill either, so they’re ready in minutes!
These kebabs are a colorful and healthy summer grilling recipe. Since it's vegan and gluten-free, this is an easy camping meal that everyone can enjoy!
Ingredients
2tbsp2olive oil, divided
11small yellow onion, diced
2-32-3cloves garlic, minced
11pound tomatoes, finely chopped
1tsp1chopped fresh oregano
1tsp1chopped fresh basil
1tsp1salt
44medium zucchini, (about 1.5 lbs)
44medium yellow summer squash, (about 1.5 lbs)
22large Chinese eggplants, (about 1 lb)
Directions
MAKE THE SAUCE: Over medium heat, warm 1 tablespoon olive oil in a skillet until shimmering. Add the onion and cook until translucent and just beginning to take on a golden color. Add the garlic and sauté until fragrant, about 30 seconds. Add the chopped tomatoes, oregano, basil, and salt and stir well. Simmer over medium heat until the kebabs are done, about 20 minutes, stirring occasionally.
MAKE THE KEBABS: Meanwhile, slice the zucchini, squash, and eggplant into slices ½ inch thick. Assemble the kebabs onto skewers, alternating each vegetable. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with salt to taste. Grill the kebabs directly on the grill grate over the fire, turning frequently so all sides cook evenly. Cook about 20 minutes, or until all the veggies are tender. Serve immediately topped with the tomato sauce.
A reimagination of a classic dish, this grilling vegan grill recipes takes all of the most important ingredients needed to compose a ratatouille, and skewers them ready for the grill.
This means that if you happen not to like one of the ingredients to ratatouille, you can always remove it from the dish entirely!
The skewers consist of the eggplant and zucchini, and whilst you can add the tomatoes to the skewers, this recipe calls for the tomatoes to be made into a sauce that is adorned by the skewered vegetables!
1/4cup1/4extra-virgin olive oil (43 g), plus more for brushing
Flaky salt, for finishing
Directions
In a large bowl, whisk the flour and salt to combine. Add the yeast and mix to combine.
Make a well in the center of the bowl, and add the water and olive oil. Use a wooden spoon to mix until the mixture forms a shaggy mass.
On a lightly floured work surface, knead the dough until it forms a smooth ball, 6 to 9 minutes (or 3 to 4 minutes on medium speed in a stand mixer fitted with the dough hook).
Transfer the dough to a medium, lightly oiled bowl. Loosely cover, and let rise until the dough is double in size, 30 minutes to 1 hour.
Preheat the grill or grill pan until smoking hot. Clean and oil the grates of the grill.
While the grill is heating up, divide the dough into four (roughly even) pieces; it will be on the sticky side, so oil your hands a little to make the dough easier to handle. Holding the dough on its outside edges, stretch it gently, letting gravity do most of the work to form it into an oblong shape. Lightly oil both sides of the dough. (I do this on a baking sheet that is greased in oil -- I stretch the dough and place it onto the baking sheet, which is covered in oil. When I get out to the grill, I flip it over quickly to oil the other side, and, while it’s still in my hand, I throw it onto the grill grates).
Cook until golden brown, 3 to 4 minutes per side. When the breads are still hot from the grill, brush with more olive oil, and top with flaky salt and rosemary leaves. They are best warm, but will keep for a couple days too – they make for a good picnic lunch with chicken salad, a vessel for hummus or other dips, or -- my favorite -- slathered with pesto and ricotta cheese.
These amazing grilled flatbreads are so delicious that they could be an entire meal of their own.
You should make these in a big enough batch so that they can be shared amongst everybody, and they’re perfect for serving alongside any salad or kebabs you can think of!
Plus, it’s an easy way to elevate your meal and impress your guests even more!
12. Corn On The Cob With Spicy Vegan Crema Topping
Another grilling classic, this corn (Check out these Corn Recipes To Try Today) on the cob is on a whole other level to your usually accompaniment of corn on the cob, with the dry rub that adorns it providing a little bit of a kick, and the spicy cream sauce that tops it truly helps to turn this dish from something good, to something super special!
Whether you decide to serve each person a full cob, or dice them up into smaller pieces for easier distribution is up to you, but just make sure that you make enough, as everyone will be wanting more!
This is a super simple meal that is packed full of flavor, and will be sure to impress everyone at your evening barbeque!
Finish off this dish with salt, pepper, and olive oil, and then you’re done!
It might sound a little underwhelming at first, but it’s going to be extremely popular amongst your guests.
Since this dish calls for very little in the way of ingredients, it’s nice to use some extra premium ingredients for this dish. So use the freshest romaine hearts you can find, and treat yourself to a fancy olive oil too!
To clean the strawberries, use a damp paper to wipe each one off. Remove the stems and cut each one in half, lengthwise.
One by one, gently slide each strawberry half onto a metal or wooden skewer (if you're using wooden, soak them in water for about 10 minutes first). Between each strawberry half, slide on one or two basil leaves. Set aside.
In a small mixing bowl, whisk together the honey, vinegar, vanilla and a pinch of sea salt. Set aside.
reheat a stove-top grill or your barbecue and drizzle or brush a bit of grape seed oil onto the flat surface of each strawberry. Once the grill is hot, place the strawberry skewers on it, flat side down. You should hear a sizzling sound -- if you don't the grill is not hot enough. Wait until it is! Grill until each side is marked from the grill, about 30 seconds per side. Place the skewers on a plate and while they're still hot, use a pastry brush to add the glaze to the kebabs. Remove them from the skewers to serve.
Strawberries probably aren’t the first thing you think of adding on top of the vegan recipes for the grill at the start of the summer. but grilling these strawberries really helps to draw out the sweetness of this delicious fruit, and it helps to make them much softer too, which gives you the ultimate vegan dessert after a yummy grilled main course!
No need to heat up your kitchen with the oven this summer, make this Grilled Blackberry Cobbler. A fluffy biscuit topping, fresh berries, and super delicious; plus, vegan!
Ingredients
3cups3blackberries
1cup1blueberries
1/4cup1/4sugar
1tbsp1cornstarch or arrowroot powder
3/4cup3/4unbleached all-purpose flour
1/2cup1/2whole wheat pastry flour
3tbsp3sugar
1 1/2tsp1 1/2baking powder
1/2tsp1/2salt
1/3cup1/3vegetable shortening
1/2cup1/2plain, unsweetened non-dairy milk
1/2cup1/2vanilla extract
1 1/2cup1 1/2turbinado sugar, or coarse sugar
Directions
For the filling: Preheat grill to roughly 425F, I typically light the outside burners and keep them at medium-low (on the dial). Lightly oil an 8-inch cast iron skillet and place blackberries, blueberries, sugar, and starch inside, stirring until evenly coated. Smooth berries into an even layer.
For the biscuit topping: In a large mixing bowl, sift all-purpose flour, whole wheat pastry flour, baking powder, sugar, and salt, together. Using a fork or a pastry cutter, cut shortening into flour until the mixture resembles small crumbles.
Next, add non-dairy milk and vanilla to the flour mixture, and fold together until there are no dry spots. No need to mix until smooth. Place 2-tablespoon-sized dollops over the top of the berry mixture, then sprinkle turbinado sugar over the top.
Place cobbler in the center of the grill, and cook for 30-35 minutes, or until the biscuits are lightly browned on top. You may need to monitor the grill heat, as it will typically increase the longer it's on. Once baked, allow cobbler to cool for 5 to 10 minutes before serving. I love it with vegan whip or vanilla ice cream on top!
Grilling a fruit cobbler probably sounds somewhat insane at first, but it’s absolutely possible with the use of a cast iron skillet.
If you plan on grilling this, you’re much better off doing so before you grill the rest of your food. It takes 30 minutes to cook, and has to sit for some time before you’re able to dig in to it!
If you really fancy this dish but are unable to access a cast iron skillet then there’s no worries. You can always bake this cobbler in a small oven dish, and cook it at 350° instead for the same yummy taste!
Conclusion
We hope you have enjoyed our list of some of our favorite vegan grilling recipes, and are able to make some for yourself soon!
Hi, my name is Clara Howie and I have been a vegan since I was 22 years old. Now, ten years later, I’d like to think that I’ve learned a few things about this way of life!
I can’t lie, when I first began my vegan journey, the majority of my diet did consist of just vegetables and fruit with the occasional piece of tofu thrown in.
I got back on my feet, though, and I vowed to never make that same mistake again! I spent my free time learning about how to nourish my body properly without the use of meat and animal products. It actually turned out to be pretty easy!
Now I am healthier than ever and working alongside a nutritionist to ensure that I don’t slip up again.
That’s what this website is all about! Helping more people turn to the vegan lifestyle in a healthy and happy manner. I’ve got recipes, advice, tricks, tips, and more coming your way, so don’t miss it!
