4 Yummy Vegetarian Recipes for Your Last Summer BBQ

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Well, folks, it’s the end of August and all signs are pointing to summer’s coming end: schools are back in session, football season is starting up, and it was even a little cool at our South Carolina headquarters this morning.

But don’t pack up the swim suits and white pants just yet! We’ve still got two whole weekends before Labor Day and below we’ve got the perfect vegan and vegetarian recipes for your end-of-summer BBQ blowout!

 

Eggplant & Hummus Burger

What You’ll Need

  • Hummus
    • 1 15-oz. can chickpeas, drained & rinsed
    • 2 cloves garlic
    • ¼ c olive oil
    • Juice of one lemon
    • 2 tbsp tahini
    • 1 tsp ground cumin
    • Salt to taste
  • Burger
    • 1 eggplant
    • ¼ c olive oil
    • 1 tsp paprika
    • ½ tsp garlic powder
    • ½ tsp red pepper flakes
    • ½ tsp salt
    • ½ tsp pepper
    • 2 hamburger buns
    • Lettuce leaves, to serve
    • Red onion, sliced to serve

What to Do

  1. Blend hummus ingredients until smooth.
  2. For the burger, slice eggplants into four 1” slices. Sprinkle with salt and let sit for 20-30 mins. Pat dry.
  3. In a small bowl, stir ¼ c olive oil, paprika, garlic powder, red pepper flakes, salt, and pepper. Brush mixture onto each side of the eggplant slices.
  4. Heat pan or grill to med-high heat. Cook eggplant slices for 3-4 mins/side.
  5. Build your burger: bottom bun, lettuce, red onion, eggplant, hummus, eggplant, top bun.
  6. Enjoy!

 

Grilled Smoked-Mozzarella Salad

w/ balsamic vinaigrette

What You’ll Need

  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp salt
  • 1 tsp pepper
  • 1 c oil
  • ½ c balsamic vinaigrette
  • 1½ lbs smoked mozzarella
  • 3 tbsp olive oil
  • 1 c breadcrumbs

What to Do

  1. In a small bowl, mix Dijon mustard, honey, salt, pepper, oil, and balsamic vinaigrette for your dressing.
  2. Slice mozzarella into ¼” slices and toss in olive oil.
  3. Press each slice of mozzarella into breadcrumbs, fully coating the entire surface. Lay slices on a parchment paper-lined baking sheet. Freeze 30-45 mins.
  4. Cook each slice of mozzarella in a pan or grill for about 2 mins on each side, until breadcrumbs are golden and grill marks appear.
  5. Top your salad with the mozzarella and dressing.
  6. Enjoy!

 

Tofu & Veggie Skewers

What You’ll Need

  • ½ c water
  • ¼ c maple syrup
  • 3 tbsp soy sauce
  • 2 tbsp BBQ sauce
  • 1 tbsp oil
  • 1 tbsp garlic powder
  • 1 tbsp Sriracha
  • 1 tsp black pepper
  • 15-oz firm/extra firm tofu
  • Peppers, onions, and zucchini, sliced

What to Do

  1. Burn prevention: soak wooden skewers in a shallow dish of water.
  2. Place tofu on a paper towel-lined plate and top with a paper towel and plate. Microwave for 3 mins.
  3. Slice tofu into 9-12 cubes. Set aside.
  4. Stir together water, maple syrup, soy sauce, BBQ sauce, oil, garlic powder, Sriracha, and pepper.
  5. Place tofu in marinade and refrigerate at least 1 hour.
  6. Remove tofu and heat remaining marinade over low heat for about 10 mins, until it thickens.
  7. Assemble skewers, alternating tofu and veggies.
  8. Cook each skewer 3-4 mins per side on a pan or grill, brushing marinade on skewers.
  9. Enjoy!

 

Vegan Pulled Jackfruit

What You’ll Need

  • 2 20-oz cans young green jackfruit, in brine or water
  • 1 tbsp olive oil
  • ½ yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp liquid smoke
  • 1 tsp salt
  • 1 tsp pepper
  • 1 c vegetable stock
  • ¾ c vegan BBQ sauce
  • 2 burger buns
  • Red onion, sliced to serve
  • Tomato, sliced to serve
  • Lettuce leaves, to serve

What to Do

  1. Preheat oven to 400℉ (200℃).
  2. Drain and rinse jackfruit, remove core and cut into smaller pieces.
  3. Over med-high heat, add olive oil, onions, garlic, salt, and pepper to a large frying pan or skillet. Saute until onions are tender and translucent.
  4. Stir in jackfruit, chili powder, paprika, cumin, and liquid smoke.
  5. Add vegetable stock, cover, and cook for 10-15 mins. Jackfruit should be soft enough to mash.
  6. Mash jackfruit with potato masher or forks until it looks pulled or shredded.
  7. Spread an even layer of the mixture on a parchment paper-lined baking sheet. Bake 25 mins.
  8. Remove from oven, pour vegan BBQ sauce over and stir to combine.
  9. Cook in the oven for an additional 10 mins.
  10. Build your burger, topping with the dressings of your choice.
  11. Enjoy!

 

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