Vegan grilling isn’t something that I spent a lot of time thinking about prior to this 30 days of vegan challenge. As a carnivore, I never really considered what a vegan would eat at a summer barbecue, but as the month progressed, I became more aware of the potential challenges to a vegan who was invited to a barbecue. I also became more aware of the challenges to a host who would have vegans attending a barbecue. I decided to examine my reportoire of grilling recipes that have been published here on Patty Cake’s Pantry to see what, if any, vegan grilling recipes were already here.
I was surprised that there were actually five vegan grilling recipes already on the site:
- Perfect Grilled Vegetables
- Grilled Potatoes
- Grilled Asparagus
- Five Ways to Grill Corn
- Fire Roasted Corn and Potatoes (The fire roasting is accomplished by burying the vegetables in the coals of a fire, so technically, this isn’t a grilling recipe.)
While these recipes were good, and enjoyed by vegans and carnivores alike, I wasn’t convinced that they were good enough to serve as a vegan entree at a barbecue. I needed something better, and as the month progressed, I came up with three different options for vegan grilling which make great stand alone grilled entrees that are simple to prepare and loaded with flavor. I will present these in the order in which they appeared on Patty Cake’s Pantry.
These carrot hot dogs are first marinated by partially cooking them in the pressure cooker. Once they have been thoroughly seasoned in the pressure cooker, they are placed on the grill to finish them off. They don’t taste like hot dogs, but they are scrumptious. We had several carnivorous taste testers who deemed them “good.” I particularly like that these carrot hot dogs can be served to a vegan guest at a barbecue without pointing out to the other guests that the person is a vegan. Everyone can enjoy a hot dog, even if some of them are made from carrots.
People always refer to the meaty texture of mushrooms, so Portabello Burgers were a logical solution for vegan grilling entrees. These mushrooms were marinated with a homemade balsamic marinade before being grilled. We loved them, and they were another grilling entree that didn’t make vegan diners stand out from the crowd. We plan on trying other variations on these portabello burgers. We are even considering a teriyaki portabello burger complete with pineapple. We’ll be sure to let you know how that turns out when we get around to it.
Vegetable Kabobs are somewhat time consuming to prepare, but the presentation is completely worth it. When we serve seasoned Vegetable Kabobs atop basmati rice that was cooked in vegetable stock, people always seem to be impressed by the time and effort. It makes a simple vegetable dish seem special. Like the burgers above, vegetable kabobs can be seasoned in a variety of different ways to create a different taste experience, and using different vegetables completely changes the meal, too. This is one of my favorite vegan grilling recipes.
I have learned that vegan grilling doesn’t have to be boring. It’s possible to create a variety of different recipes that can even satisfy the carnivores in your life. Several of these dishes could be prepared alongside meat dishes, using one side of the grill for meat, and one side for vegan options. That would ensure that vegan guests don’t feel conspicuous, or left out, at your next barbecue.
I hope you give some of our vegan grilling recipes a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.