Vegan Recipes For Your Next Barbecue
Ah, summer - with its sunny and bright days, perfect weather, and long and beautiful nights, it is the essential time to spend with family and friends. Like many people during the summer, my family and I love to take the time to invite our neighbors over and have giant backyard barbecues, featuring delicious burgers, ribs, side dishes like potato salad and corn on the cob - I can feel my mouth just watering thinking about it! However, while I do have very fond memories of these days, there is just on problem. I am now vegan, and this is the first summer that I will be passing on all of these meals. I will be, instead, opting for vegan options that are just as delicious and tasty, if not more! And I am here to share these amazing recipes with you! So if you are looking to make some amazing food for your next barbecue or gathering, look no further. Here are my favorite vegan recipes for your next barbecue:
The Best Vegan "Pulled Pork" Sandwich
Let's start with the entree shall we? I am sharing with you one of my favorite recipes ever! It is a vegan "pulled pork" sandwich - and I know, this has been done so many times before. But I have a surprise, it isn't made with jackfruit! You'll just have to read the recipe and see for yourself:
Serves: 4 Sandwiches | Recipe From The Minimalist Baker
2 Cups of Water
- 1 Cup of Green Lentils - Drained
SEASONINGS / CARROTS
- 2 Tablespoons of Olive Oil or Grapeseed Oil
- 1/2 of a Medium Onion- Minced
- 1 1/2 Cups of Finely Shredded Carrot
- 2 Tablespoons of Brown Sugar
- 1 1/2 Teaspoons of Ground Paprika
- 1 Teaspoon of Garlic Powder
- 1 Pinch of Salt and Pepper
- 3/4 Cup of Vegan BBQ Sauce - Plus More (Example Sauce : Annie's BBQ Sauce)
- 2 Tablespoons of Water
- 4 Medium Hamburger Buns
- BBQ Sauce of Choice
- To a small saucepan, add water and rinsed lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
- When the lentils are almost finished cooking, heat a large skillet over medium heat. Once hot, add oil and onion and season with a pinch each salt and pepper (amount as original recipe is written // adjust if altering batch size). Stir to combine, and sauté for 4-5 minutes, stirring frequently, or until the onions are tender and slightly browned.
- Next add cooked lentils, carrots, coconut sugar, paprika, garlic powder, salt, pepper and BBQ sauce (see photo). Stir to combine.
- Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally - about 5-10 minutes.
- Taste and adjust flavor as needed, adding more paprika for smokiness, salt for saltiness, coconut sugar for sweetness, or BBQ sauce for depth of flavor.
- Optional: Scoop half of the mixture into a food processor and (using the "s" shaped blade) mix/pulse to mash some of the lentils and carrots together. This creates a more cohesive texture, which I prefer.
- Serve the mixture on toasted buns of choice with toppings of choice. Serve with extra BBQ sauce for more flavor.
- Best when fresh, though lentil mixture will keep in the refrigerator up to 3 days. Reheat in the microwave or on the stove-top until warmed through, adding water if the mixture has dried out.
Brown Sugar BBQ Baked Beans
Moving on to sides, we have an easy to make but super satisfying dish of baked beans! You will be so surprised how much better it tastes than those that come in the can.
Serves : Four | From The Veg Life
- 1 15 oz. Can of Pinto Beans - With Liquid
- 1 Tablespoon of Water
- 1/2 Tablespoon of Cornstarch
- 1/4 Cup of Vegan Ketchup
- 1/4 Cup of Vegan Brown Sugar
- 1 Tablespoon of White Vinegar
- 2 Teaspoon of Onion - minced
- 1 Tablespoon of Bacos or Other Vegan Bacon Alternatives
- 1/4 Teaspoon of Dry Mustard Powder
- 1/8 Teaspoon of Salt
- Dash of Pepper
- Dash of Garlic Powder
- Parsley- For Garnish
- Preheat oven to 350 degrees.
- Pour the entire contents of one 15 oz. can of pinto beans with its juices into a covered baking dish.
- Combine water with the cornstarch in a small bowl and stir until dissolved. Stir this mixture into the beans.
- Add all of the remaining ingredients to this mixture and stir until well incorporated.
- Cover the dish and bake for 90 minutes (yes, 90 minutes) stirring at least every 30 minutes. It will reduce and thicken substantially.
- Let sit for 5-10 minutes after removing from the oven prior to serving. This recipe can easily be doubled. Makes about four 1/2 Cup servings.
Vegan Macaroni Salad
Another classic side dish, this is a staple for any barbecue gathering!
Serves : 8 | From Minimalist Baker
- 4 Cups of Elbow Macaroni Shells
- 1/2 Medium Red Bell Pepper - Diced
- 1 Cup of Celery - Diced
- 1/4 Cup of Red of Green Onion - Diced
- 1 Cup of Silken Firm Tofu
- 2-3 Tablespoon of Dried Dill
- 3-4 Tablespoon of Agave Nectar or Sugar
- 1/4 Teaspoon of Salt, Pepper, and Garlic Powder
- 2 Tablespoon of White Wine Vinegar
- 2 Tablespoon of Avocado or Olive Oil
- 1 Tablespoons of Spicy Mustard
- Water (To Thin - If Needed)
- Cook noodles according to package instructions, drain, and set aside.
- Chop veggies and set aside.
- Prepare dressing by adding silken tofu, dill, salt, pepper, garlic powder, agave nectar (or sugar), vinegar, oil, and spicy mustard to a blender and blending until well combined. Scrape down sides as needed. If having trouble blending add water in Tablespoon amounts until it has enough liquid to churn properly.
- Taste and adjust seasonings as needed. I added more dill, mustard, salt and agave.
- Toss drained noodles and veggies with the dressing in a large serving bowl. Chill for at least 1-2 hours before serving. The flavors will meld and the salad will thicken up the longer it chills.
- Serves 8 (as original recipe is written). Store leftovers in the fridge for up to a few days.
Having a healthier alternative to the classic dish makes this recipe an essential for your recipe box!
Serves: About 2 Quarts | From Superman Cooks
- 1/4 Head of Red Cabbage
- 1/4 Head of Green Cabbage
- 2 Carrots
- 1 Jalapeno Pepper
- 8 Brussel Sprouts
- 1 Bunch of Broccoli
- 2 Green Onions
- 1/4 Cup of Olive Oil
- 1/2 Cup of Cider Vinegar
- 1 Tablespoon of Sugar
- 1 Teaspoon of Oregano
- Salt and Pepper
- Start by shredding the red cabbage and placing it ina mixing bowl covered with cold water. This will “bleed” the red from the cabbage so it doesn’t turn every vegetable red.
- Bring a pot of water to a boil. While water is boiling, place a large bowl filled with ice and water in the sink.
- Once water comes to a boil, place broccoli in water for 30 seconds. Remove and place in bowl of ice water to stop it from cooking (this will brighter the broccoli and make the salad that more colorful)
- Peel and cut carrots into matchstick size pieces.
- Shred green cabbage
- Cut broccoli into small florets
- Seed and cut jalapeño into small Julienne pieces
- Slice Brussel sprouts into 1/8 inch slices.
- Using all the green onions, cut into 1/4 inch pieces (cut on a bias).
- Combine all veggies in bowl and toss.
- In small bowl, combine oil, vinegar, sugar, salt, pepper and oregano.
- Pour over veggies and allow to “marinade” in refrigerator for an hour up to overnight.
- Serve and enjoy!
I am telling you right now - this is perhaps one of my favorite recipes ever! It is incredible! Hope you like it as much as I do!
Serves: 12 Pieces | From Nora Cooks
- 1 1/4 Cups of All Purpose Flour
- 1 Cup of Yellow Corn Meal
- 2/3 Cup of Granulated Sugar
- 1 Teaspoon of Salt
- 1 Tablespoon of Baking Powder
- 1 1/4 Cups of Unsweetened Almond Milk or Other Non-Dairy Milk Option
- 1/3 Cup of Canola Oil
Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
Now pour in the almond milk and canola oil. Stir until well combined. Pour batter into prepared pan.
Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
Happy cooking everyone!
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