Vegan BBQ showcases 70 simple, summery recipes to cook on your barbecue, as well as delicious sides, dips and snacks to brighten up any alfresco event.
From Katsu burgers with wasabi mayo, Buttered Hassleback squash, and Sizzling fajitas, to Brown sugar baked beans, BBQ patatas bravas or Kiwi and avocado salsa, the recipes are easy to follow, using seasonal and readily available ingredients—proving that you don’t have to grill meat to enjoy a barbecue!
Plus, you’ll learn how to get the most out of your ingredients, how to host the perfect plant-based barbecue with friends and what essential kit you’ll need (including advice on small barbecue set-ups for balconies or bijou gardens).
With tips throughout from an expert author, Vegan BBQ will build your confidence on the grill, keep you fed all summer long and prove that vegan barbecuing is easy, with fun and vibrant recipes that everyone will love.
Hot Balsamic Strawberries
BARBECUE COOKING TEMPERATURE: medium heat
When you think fresh, seasonal strawberries can’t get any better, try marinating them in balsamic vinegar to enhance their sweetness and colour, before grilling to caramelize them. Use skewers to make turning the strawberries easier and more even, and then serve with vegan vanilla ice cream or a spoonful of vegan whipped cream.
4 tbsp balsamic vinegar
1 tbsp soft light brown sugar
16 strawberries, green tops removed
- In a bowl, whisk together the balsamic vinegar and brown sugar. Add the strawberries and allow to infuse for 10 minutes.
- Shake off the excess balsamic vinegar from the strawberries and thread 4 strawberries onto each of 4 small metal skewers.
- Place the skewers onto the heated grill and cook
for 2–3 minutes, turning frequently until hot. Remove before the strawberries become jammy.
- Carefully remove the strawberries from the skewers and serve in bowls with vegan ice cream.
I love to eat these strawberries hot from the grill, but they’re also delicious when chilled after cooking and added to a simple salad.
Recipe reprinted with permission from Hardie Grant Books.