A BBQ without meat? Impossible! Or is it ?
When veggies and vegans show up at a BBQ, they are often met with almost pitying looks. The common belief that a plant based diet is characterized by constraint and abstinence is unfortunately still a fact in the heads of many people.
How often was I not invited to a friend’s BBQ party, because they thought I would a) only be nibbling on bread and salad, and b) would punish them with disapproving looks, while they devour their bloody steak. At least that is my guess. Maybe they simply had no idea what to prepare for a plant eater like me, and were unable to cope with the challenge of a vegan BBQ.
I wish they would have asked me for advice. I could have told them: “Don’t worry. I probably know about 50 vegan BBQ recipes, and would be glad to prepare them for you”.
No problem. If they don’t want to, I’ll have to do it myself, is what I thought to myself. And so I invited all my friends to spend a wonderful evening in my garden. And the best thing? There was a 100% vegan barbecue! Even though there were a couple of skeptic comments at first, in the end I convinced everyone:
I brought along 3 recipes that along for you to try! I have brought along 3 recipes, which raised a lot of interest and can be easily prepared. Since I prefer fresh ingredients, and like to know what goes into my food, I stay away from fake meats and sausages. Of course, this is a question of taste. I’m sure these productsare very helpful during a dietary changeover, especially during tricky social situations like a BBQ. As long as it doesn’t become a habit, feel free to drop a plant sausage on the grill.
Giving up meat and dairy products doesn't mean having to say goodbye to the pleasure of eating great food. Should your friends invite you to a BBQ, or you feel like firing up the grill yourself, don’t be nervous! I’ll show you how to combat prejudices, and make every guest happy and full to the brim. After all, the way to the heart is through the stomach.
This classic recipe in my BBQ repertoire makes everyone happy. I know, there are many jokes about vegans and their loving relationship with hummus. The truth is: Yes, we love hummus, and we’re not ashamed to make this love public. But why don't you try it yourself, and then let me know if I’m exaggerating...
- 2 cups cooked chickpeas
- 3 tbsp tahini
- 1/3 cups olive oil
- clove garlic, finely chopped
- 1/2 tsp cumin
- juice of half a lemon
- salt and pepper
- Place all the ingredients into a blender, and blend until creamy. Alternatively, use a high-walled container, and mix the ingredients with a hand mixer until you have a fine, homogeneous mousse.
- If the mass is too dry, try adding tahini, olive oil, or water.
- Scoop the hummus into a deep dish or bowl, and top it with more chickpeas and olive oil.
- And just like that, you prepared the world’s creamiest hummus! This is, by the way, a traditional Israeli dish, and tastes best with fresh bread! Bon Appetit!
Veggies on skewers are always a success! They are easy to prepare, and look yummy! In only a few minutes, you can create amazing taste explosions from various types of vegetable. For the variation with basil pesto, I used fresh basil from my garden to fill the pepper rolls. This delicious combination turned out so good, that even my boyfriend’s Italian family loved it! I’m sure you’re going to love it just as much!
- 3 red bell peppers
- 4 garlic gloves
- 1 bunch of basil
- 2 tbsp chopped pine nuts
- 1/3 cup olive oil
- 1 cup black olives, without pit
- 1 cup cherry tomatoes
- salt and pepper
- Cut the bell peppers in half, clean them, and put them on the grill with the outside facing up. Grill them for 15 min. until the skin turns slightly brown and starts to blister.
- In the meantime, mix garlic, basil, pine nuts, and oil. Add salt and pepper to taste.
- Take the pepper off the grill, cut it in 3 cm wide stripes. Coat them with the pesto, roll them up, and stick them on your skewers, alternating with the olives and tomatoes. Ready to serve! Goes great with a hummus dip, by the way ;)
I love potatoes of all kind - I guess that makes me a real German. When I found a picture of Hasselback potatoes on Instagram, I knew I had to recreate them. Nothing easier than that! And the best? You can make them either on the grill or in the oven!
I love potato salad, mashed potato, hash browns, and grandma's green potato dumplings. On special days, I slide a large portion of sweet potato french fries in the oven, and enjoy them with homemade ketchup. When I discovered this variant of the Hasselback potatoes on Instagram, I knew I had to recreate them immediately. The best: This recipe works both on the grill and in the oven. Lovely. So please: Recreate immediately and enjoy!
- 600 g medium sized potatoes
- 1/2 cup olive oil
- salt and pepper
- 1 bunch of rosemary
- Wash the potatoes thoroughly. Slice them in small intervals, but be careful not to cut all the way through. The potatoes will fall apart otherwise.
- Place the potatoes on a heat resistant grill dish, and cover them with olive oil. Carefully apply pressure, so that the oil can leak into the gaps.
- Add salt, pepper and rosemary.
- Grill the potatoes for half an hour, until they turn a delicious golden brown!
These recipes will hopefully inspire you to trust in veggies at the next BBQ. I would love to get your feedback, should you try any of these ideas! I look forward to hearing from you!
I hope you enjoyed the article. On 3dots.fitness you will find many more recipes that will help you on your journey! The last thing I wrote was about vegan breakfast bowls. You will also find many inspiring, vegan recipes on my blog. Come have a look!
All the best,