Barbecuing vegetables can be tricky
When you think of barbecues, you tend to think of meat – burgers, steaks, chops, etc. But there’s no reason for vegetarians and vegans to miss out on the fun and flavours of barbecuing.
There are many options for a meatless grill and it’s easy to produce delicious, healthy vegetarian meals on the barbecue with only a little knowledge and preparation.
Don’t get stuck
Be sure your barbecue is clean before you set about your work. This is important for more than just sanitary reasons. Vegetarian food doesn’t produce as much fat as meat does when it cooks, so it’s more likely to stick to a hot grill.
But if you keep your grill clean and brush it with a little oil before cooking, or spray it with nonstick spray, you’ll reduce the chances of sticking. Your vegetarian guests will appreciate not having to eat food that was cooked on a grill with bits of meat stuck all over it, too.
Vegetarian burgers and sausages may be purchased at the supermarket, and there are dozens of vegetarian burger recipes on the internet (and we give one below). Be sure you read the instructions carefully before you try them, though.
Many vegetarian burgers are intended to be pan fried and don’t stand up well to the direct heat of barbecuing. And you don’t want to find out that you’ve picked the wrong recipe by watching your burgers dry out and fall apart!
How to make vegetarian burgers
Here’s a simple and sturdy burger recipe:
- Sautee 1/2 chopped yellow onion in a little oil until soft (5-6 minutes).
- Mix onions with: 2 cups cooked, drained black beans; 2 cups shredded cheese; 1 cup cooked brown rice; 1 1/2 cups breadcrumbs; 1/2 cup chopped scallions; 1 1/2 tsp. tomato paste; 1 tsp. soy sauce; 1 1/2 tsp. garlic powder; 1 1/2 tsp crumbled dried oregano; 1/4 tsp. ground cayenne; 1 tsp. ground cumin; 1/2 tsp. fresh ground black pepper.
- Mix all these ingredients well, mashing the beans. A potato masher works well for this.
- Form the mixture into patties, move them to your refrigerator, and give them about half an hour to chill and come together before you put them on the grill.
- Cook for about four minutes on each side, turning once.
Tasty tofu
Tofu may also be cooked on the barbecue. However, only extra-firm tofu is suitable for grilling, and it must be pressed between paper towels or in a clean tea towel to dry it out and compress it further. Cut it into dice, marinate it in barbecue sauce, teriyaki sauce or your favourite flavourful marinade, and thread it on skewers before grilling.
Better yet, mix it with chopped, marinated peppers, pearl onions and button mushrooms on the skewer to create shish kebabs. This treatment also works well with another vegetarian protein, seitan.
Vegging out
Grilled vegetables are a favourite for carnivores and vegetarians alike. Almost any type of vegetable is suitable for grilling. Tougher vegetables, such as potatoes and carrots, should be wrapped in foil before cooking, and may be placed directly in the coals if you are cooking with wood or charcoal.
Other vegetables should be cut into strips or slices, brushed lightly with oil, and placed on the grill until they acquire a bit of colour and crispness. Aubergines, bell peppers, asparagus, marrows, courgettes, portobello mushrooms and onions all cook up excellently this way.
Corn on the cob is delicious grilled, but trim the silk off, pull off all but the bottom layer of the husk, soak in cold water for half an hour and then pat dry – or you’ll have a fire to deal with!
While grilled vegetables are usually a side dish in most meals, you can make them into a complete meal by serving them over pasta, rice or other grains, or making them into a sandwich on pita, naan or foccacia bread.
You can also produce a tasty vegetarian pizza on your barbecue. Take your favourite dough and roll it thin, about a quarter inch, brush on both sides with oil, and place on a grill pan or sheet of aluminium foil and cook it on the barbecue until the surface begins to dry.
Then sprinkle on cheese and spread on your choice of sauce, add toppings, such as grilled peppers, onions, and mushrooms, and cook until the cheese melts and the dough is crisped.
