Calling all vegetarians out there!
Although barbecues are commonly known for their meat range, from juicy burgers to charred sausages. Vegetarians, too, can indulge in a variety of delicious grilled foods. We’ve organized a list of your favorite barbecue meals’ recipes, perfect for every vegetarian’s taste buds; we’ve also managed to keep the recipes close to home. Make sure you give this a try!
Black Bean Veggie Burgers
- 1 (2-ounce) hamburger bun, torn into pieces
- 3 tablespoons olive oil, divided
- 2 teaspoons chopped garlic
- 1 (15.25-ounce) canned black beans, rinsed and drained
- 1 teaspoon grated lime rind/peel
- 3/4 teaspoon chili powder
- 1/2 teaspoon chopped fresh oregano
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- Place bun in a food processor; process 4 times or until crumbs measure up to about 1 cup.Transfer to a bowl.
- Combine 1 tablespoon oil, garlic and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind/peel and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
- Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.
Veggie Hot Dogs
- Soya Chunks / Meal Maker; 2 cups cooked
- Tofu – 100 grams crumbled
- Oil – 2 teaspoons + 2 tablespoons for pan frying
- Onions – 1 medium size, chopped finely
- Green Chilli – 1 chopped finely
- Ginger Garlic Paste;1 teaspoon
- Salt to taste
- Chilli powder – 1 teaspoon
- Coriander powder / Malli podi; 2 teaspoons
- Cumin powder / Jeera podi; 1 teaspoon
- Garam Masala Powder; 1.5 teaspoons
- Tomato Ketchup ; 2 tablespoons
- Carrots;1 medium size grated
- Capsicum / Bell Pepper; 1/2 chopped finely
- Wheat Bread – 1 slice or use 1/2 cup breadcrumbs
- Cornflour / Cornstarch – 1/2 cup or as needed
- Take cooked soya chunks in a blender and make it into a mince.
- Heat oil in a pan, saute onion and chillies with some salt till it is light golden.
- Add in ginger garlic paste and saute for a minute.
- Add in all spices powders and give a toss.
- Add in carrots and capsicum. Saute for 2 minutes.
- Now add in minced soya and mix well. Saute for 4 to 5 minutes till the raw soya smell dissappears.
- Remove and place in a bowl and let it cool down. Now crumble wheat bread and tofu and mix well with your hands.
- Take a portion and roll it into sausage. Do this to the remaining as well.
- Place this in the fridge for 30 mins.
- Roll this in cornflour and put it in a pan with very little oil. Fry this on medium heat till it is golden.
- Remove it and set aside.
- Take your roll and slit it open, place the sausage and drizzle some ketchup over it. Top with onions, tomatoes and capsicum.
- Serve hot.
Tofu Shish Tawouk
- 1 (8 ounce) canned extra firm tofu, drained and sliced into large chunks
- 1 zucchini, cut into large chunks
- 1 red bell pepper, cut into large chunks
- 10 large mushrooms
- 2 tablespoons sriracha chili garlic sauce
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1/4 cup diced onion Onions Yellow/Brown
- 1 jalapeno pepper, diced
- Ground black pepper to taste
- Place tofu, zucchini, red bell pepper and mushrooms in a bowl. Mix sriracha sauce, soy sauce, sesame oil, onion, jalapeno, and pepper in a small bowl, and pour over tofu and vegetables. Toss lightly to coat. Cover and marinate for at least 1 hour in the refrigerator.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Thread tofu and vegetables on to skewers. Grill each skewer for 10 minutes, or to desired doneness. Use any remaining marinade as a dipping sauce.
Veggie Seekh Kababs
- French beans chopped; 15-20
- Cabbage finely chopped; 1/4 medium
- 4 medium carrots chopped
- 3/4 cup blanched green peas
- 2 tablespoons of oil for basting
- Gram flour (besan); 3 1/2 tablespoons
- Caraway seed (shahi jeera) powder; 1 teaspoon
- Ginger-garlic paste; 2 tablespoons
- 4 green chillies; chopped
- 3 medium Potatoes boiled and mashed
- 1 1/2 cups American corn kernels boiled
- Salt to taste
- Chaat masala; 3 teaspoons
- Cashew nut powder; 2 tablespoons
- Heat two tablespoons of oil in a pan, add French beans, cabbage and carrots and mix on one side. Add the green peas on the other side and mash them.
- Mix everything and cook for three to four minutes and push the mixture on one side.
- On the other half of the pan, roast gram flour and caraway seeds for two minutes. Mix the vegetables and flour mixture together and add ginger-garlic paste, green chilies, mix well and sauté for half a minute.
- Take the potatoes in a bowl, add the corn, vegetable mix, salt, two teaspoons chaat masala, cashew nut powder and mix well. Divide into sixteen equal portions.
- Take a portion of this mixture and place on a satay stick; press it around the stick till it is evenly layered. Press the ends firmly. Season the grill stone with oil and heat.
- Place kababs on hot stone and cook, basting with oil on each side, for three minutes, or till lightly colored all around. Serve hot, sprinkled with the remaining chaat masala.
Barbecue baked sweet potatoes
- 8 medium sweet potatoes
- 4 teaspoons olive oil
- 4 tablespoons Greek yogurt
- 1 spring onion, sliced
- Rub each potato with a little oil and salt, then wrap in a double layer of foil.
- As soon as the barbecue coals are glowing red, put the potatoes directly on them. Cook for 15 mins, turn with tongs, then cook for 15 mins more. Remove one, unwrap and check it is cooked through.
- Peel back the top of the foil from each potato, split open and top with a spoonful of yogurt and a few spring onion slices.