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.

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