Four Delicious and Simple Vegan Grill Ideas For Summer

Sure, there are those store-bought veggie burgers, veggie sausages, and veggies and such that make your BBQ season a super easy, however, is it not more fun and even healthier to make your very own BBQ recipes that you can grill up to perfection? With that in mind, here are four delicious yet simple vegan BBQ recipes to get you started.

1. Grilled Guacamole

One lime, halved
½ Tsp EVOO
One serrano cooled, halved, seeded and stemmed
½ onion, paper on
2-3 tbsps. of Hass avocados, skin on
½ Tsp smoked salt

For at least 7-10 minutes heat grill or grill pan until extremely hot. Quickly brush on EVOO and place onion, lime, and chile on the surface cut sides down. Leave it alone and grill onion for 10 minutes, the line for two minutes, and chile for 5 minutes. Remove from grill and allow to cool.
The avocados are cooked last with cut sides down; this allows them to retain their green color, grill around 5 minutes total. Remove from grill and allow to cool.
Once all ingredients have reached room temperature, lime juice should be squeezed into a medium bowl, the avocado quickly scooped out and gently washed with a potato masher, however, leave it chunky. Chop up the onion, chile, and cilantro and add in the smoked salt. Mix until a duly incorporated and serve with chips.

2. Portobello Sliders

Extra-virgin olive oil (for drizzling)
Eight small Portobello mushrooms
Tamari (for drizzling)
Balsamic vinegar (for drizzling)
One sliced tomato
Eight toasted slider buns
Pepita pesto
¼ cup (125 ml) micro greens
Freshly ground black pepper

Heat your grill or grill pan over medium heat.
Prep you mushrooms by cleaning the caps with a damp paper towel or cloth and remove the stems.
Mushrooms are then placed in a medium bowl and drizzled with olive oil, tamari, balsamic vinegar, and pepper. Toss until completely coated, you can also use your hands to make sure that both sides are fully covered.
The mushrooms are then placed on the grill or grill pan, grill side down. Cook each side for about 19 minutes, or until the mushrooms become tender.
The mushrooms are then placed on the toasted buns; each one has topped with micro greens tomato slices, and a generous serving of pepita pesto.

3. Grilled Cauliflower Tacos Served with Avocado Crema and Mango Slaw


Mango Slaw:
One red pepper, thinly sliced
1 cup of sliced red onion, the equivalent of ½ an onion
One red mango, thinly sliced
½ lime, juiced
¼ cup of finely chopped cilantro

Avocado Crema:
1 ½ avocados
⅔ cup of canned coconut milk
Two limes, juiced
One tsp hot sauce
One garlic clove
¼ Tsp sea salt
¼ Tsp onion powder
¼ Tsp ground black pepper

Grilled Cauliflower:
One head of cauliflower, cut into florets
One minced garlic clove
3 tbsps. olive oil
¼ Tsp cumin
½ Tsp chili powder

24 corn tortillas

Toss all the ingredients for the mango slaw together in a bowl, refrigerate until the tacos are ready to be served.
Combine all the avocado cream ingredients to get in a blender until smooth, refrigerate until the tacos are ready to be served.
Cauliflower florets are tossed in the minced garlic, olive oils, cumin, and chili powder and grill on the BBQ for 20 minutes over medium-high heat.
Each taco is assembled with two corn tortillas as a base; this prevents the tacos from tearing. On the bottom, a small amount of mango slaw is placed, then a few pieces often grilled cauliflower, and a dollar or drizzle of avocado crema is placed on top. If desired, a squeeze of extra lime can be added as well.

4. Grilled Cinnamon Orange Vanilla Vegan French Toast

Five slices of day-old bread
These are all blended:
1 ½ tbsp. of non-dairy milk at room temperature
One tsp extra virgin coconut oil
One tsp grade B maple syrup
6 ounces silken tofu
¼ Tsp fresh orange zest
One very ripe banana
Pinch of vanilla bean (optional)
¼ Tsp cinnamon
Pinch of salt

Peanut Butter Maple Spread:
1 Tbsp. Softened nut butter
One tsp of grade B maple syrup

Orange zest and cinnamon to sprinkle over top while cooking

The nut butter is warmed up, whipped with the maple syrup and set aside.
The ingredients that must be blended are added to the blender, blend until smooth. The liquid is poured into a shallow, flat container such as a small casserole dish.
The first slice of bread is soaked in the mixture for around five seconds on each side, place onto the grill. You can cook each slice one at a time, or you can continue adding sliced until the grill is full. Make sure that between the slices there is enough space, this allows them to “breathe.” Add some orange zest and a generous sprinkle of cinnamon to the side of the slice that is facing up.
On the first side, cook for about 2-3 minutes, then with the use of a wide spatula, carefully flip. If you want to keep the grill marks in mind, it will be aesthetically pleasing to plate.
Plate and serve along with the maple syrup and nut butter spread.

So, there you have it, four creative and delicious, yet straightforward vegan BBQ ideas that you can start out with. If you have a rainy day,  these recipes are also applicable to use with indoor grills. If you do not have one yet you can visit our friends at for a great advice.   Remember that all it takes is a bit of creativity and a good palate to come up with some vegan BBQ recipes of your own.

Frozen Banana Mini Pies

In a food processor, finely chop:

3/4 cup almonds
1/4 cup pecans
4 dates

2 tbsp honey
1 tsp cinnamon

And process at a moderate speed until it gets a little clumpy, like a crisp topping.

BananaCreamPieParfaitsWith lightly oiled hands, press this mixture into two small dishes, that are at least 1.5 inches tall and that have an area of about 25 square inches (a bowl will do, I use rectangular dishes).

Toss these in the freezer.

Now, in the food processor that you’ve just rinsed out, whiz together:

2 bananas
zest of 1/2 an orange (but only if the orange is organic)
juice of 1/2 an orange

You’re just going for the ‘idea’ of orange, not the full-on flavour. Omit the zest if the orange isn’t organic, because you can bet it was sprayed with pesticide.

When this is all creamy, add:

10 macadamia nuts that you’ve blitzed in a grinder until gooey

Process. Then add:

1 cup of (preferably) distilled water
2 heaping tablespoons of honey

Whiz this again. The mix should look like a runny smoothie, as indeed that’s what you’re going for.

Pour this mixture into an ice cream maker. If you don’t have an ice cream maker, use frozen bananas to make the pie filling, and blitz all the ingredients together at the same time.

Once you have a jelled filling (after about 20 mins, or if you’re using frozen bananas, once you’re done processing), spoon the filling into the prepared bowls/dishes, and toss them back into the freezer with some wrap over them for at least two hours.

Remove wrap and serve. Makes two sizeable portions or four conservative portions.

4 Easy Vegan Recipes for the New Vegetarian

Let’s face it, switching to a plant-based diet for the first time is a slightly scary notion. For one, not many of us know of balanced dishes that do not contain meat or other dairy products. In fact, most vegetarians that are starting out find themselves restricted to eating frozen deli foods like vegetarian pizzas and burgers. It is no wonder that not many of them make it past the first month.

However, a little bit of digging unveils recipes for some of the tastiest, most balanced dishes that both vegans and non-vegans can heartily enjoy. These four easy, healthy and delicious home recipes are no doubt the best recipes for vegans that are starting out.

1. Three-Bean Chili with Spring Pesto

Once you take the plunge into the no-meat-zone, you have to source your daily protein content from other foods. This three-bean chili satisfies your protein requirements as it is made using three high-protein legumes: kidney beans, chickpeas, and cannellini.


· 1 can of chickpeas, rinsed and drained.

· 1 can of cannellini beans, rinsed and drained.

· 1 can of kidney beans, rinsed and drained.

· 3tbsp of chopped pine nuts.

· 2 carrots, diced.

· 1 can of diced tomatoes.

· 1 yellow onion, chopped.

· ¼ cup of extra virgin oil.

· 1 clove of garlic, chopped.

· 1 cup of parsley, chopped.

· Salt and black pepper.


a) Heat 1 tablespoon of the virgin oil in a saucepan on medium-high heat. Add the diced carrots and the chopped yellow onion and cook until tender.

b) Add the can of tomatoes, liquid and all, � teaspoon of pepper and 1 � teaspoon of salt. Let it boil.

c) Add the cannellini, the kidney beans, and the chickpeas and cook for about 3 minutes.

d) Throw in the remaining ¼ cup of virgin oil, � teaspoon of salt, � teaspoon of pepper, the chopped pine nuts, the garlic and the parsley into a small bowl.

e) Serve the three-bean chili in separate bowls and top with the pesto. This dish can also be served with warm, crusty bread.

2. Asian Hot Pot

One of the perks of being a vegetarian is that there is a wide variety of exotic foods you get to try now that your mind has been opened to different flavors. This exotic Asian noodle soup incorporates mushrooms to create a tasty, well-balanced dish.


· 1 3.75oz package of thin rice/bean thread noodles.

· 8 ounces of edible mushrooms (preferably shitake), thinly sliced with stems removed.

· 6 cups of vegetable or chicken broth (preferably low-sodium chicken broth).

· 2/3 cups of soy sauce (low sodium).

· 8 ounces of green beans cut into 2-inch pieces.

· 4 carrots, sliced thinly.

· 4 scallions, sliced thinly (green and white parts only).

· 2 tbsp. grated ginger.

· 1 tbsp. olive oil.

· 1 tbsp. chili sauce (optional).


a) Follow the instructions on the noodle packaging and prepare the noodles. Thereafter, drain them and cut them into 3-inch pieces.

b) Heat the olive oil in a saucepan over medium-high heat. Add the mushrooms and cook for about 2 minutes while occasionally stirring.

c) Add the grated ginger, the broth, the soy sauce and the chili sauce and mix well. Let it boil.

d) Throw in the green beans, the scallions, and the carrots and cook for about 6 minutes until the vegetables are tender.

e) Serve the noodles in separate bowls and spoon the soup over them.

3. Eggplant Curry with Basil and Tomatoes

Eggplant is a vegan favorite for many, not just because of its meaty texture, but also because of its mildly unique taste. You can use it as a protein substitute in a number of vegan dishes and try it out with different sauces for a truly enjoyable treat.


· 1 eggplant, cut into �-inch pieces.

· 1 cup of rice (preferably white basmati rice).

· 2 pints of cherry tomatoes, halved.

· 1 onion, finely chopped.

· 1 can of chickpeas, rinsed and drained.

· � cup of basil.

· ¼ cup of low-fat Greek yogurt.

· 1 � teaspoons of curry powder.

· 1 tbsp. of olive oil.

· Black pepper and salt.


a) Cook the rice in a medium-sized saucepan with a tight lid with 1 � cups of water and � a teaspoon of salt. Let it boil, stir the rice, then reduce the heat to low and let it simmer for about 18 minutes. Thereafter, set aside the saucepan and let it stand covered for about 5 minutes.

b) Heat some oil in a saucepan, add the onions and cook for about 6 minutes until softened.

c) Add the tomatoes, the eggplant, curry powder, a teaspoon of salt and ¼ teaspoon of black pepper. Stir the ingredients in for 2 minutes until the mixture becomes aromatic.

d) Add 2 cups of water to the mixture and let it boil. Afterward, reduce the heat and let it simmer for around 15 minutes until the eggplant becomes tender.

e) Add the chickpeas and stir for about 2 minutes until heated.

F) Set aside the saucepan and add stir in the basil into the vegetables. Serve the rice into individual bowls and scoop the vegetables over with yogurt, if preferred.

4. Peanut Squash Stew

This delicious and nutritious squash stew is served with rice and a sprinkling of chopped peanuts for added flavor. Special thanks to John James for pointing out this one. Get creative with some ingredients to create your own recipe for this tantalizing dish.


· 1 medium-sized acorn squash, peeled, seeded, cut into inch-thick crescents.

· 4 cups of vegetable broth.

· 2 cans of black-eyed peas, rinsed and drained.

· 2 � cups of tomato puree.

· 3 cloves of finely chopped garlic.

· 2 cups of finely chopped yellow onions.

· � cup of peanut butter, smooth.

· 1 finely chopped green Serrano chili.

· 1 tablespoon of grated ginger.

· 2 tablespoons of peanut oil.

· 2 teaspoons of salt.

· 2 tablespoons of brown sugar.

· 1 teaspoon of ground cumin.

· 2 tablespoons of roasted peanuts, chopped.


a) Heat the peanut oil in a skillet and add the onions. Cook for about 15 minutes then adds the chili, garlic, ginger, cumin, and salt. Cook for another 5 minutes while lightly stirring occasionally. Stir in the tomato puree, peanut butter, acorn squash and brown sugar.

b) Cover it and let it cook over medium heat for about 30 minutes until the squash becomes tender.

c) Throw in the black-eyed peas and let them heat through. Serve the stew over white or brown rice and sprinkle with the chopped roasted peanuts.

Some of these recipes are downright amazing. What’s more, you do not need a pantry full of meats and cheeses to make any one of them. Always give yourself ample time to prepare the meals as you may not be used to preparing some ingredients. These recipes are not only healthier than convenience foods, they are also tastier and more satisfying. Do not be shy to visit the produce section. Most importantly, have fun in the kitchen.


More to come! Visit us next week.


Hello. This is Fred Jones, brand new content writer for As you may have noticed already our website was gone for quite some time due to lack of time and involvment into other projects by the main editor Gail Davis Rhamy.


However, the site is getting back on track and Gail has hired me and a well known blogger John James to hop into this project and revive it to the level it once was.


We will be providing you content each month in rotation so you will even hear from Rhamy as well. New recipes are coming, baby.