The grill is versatile enough to prepare anything from thick, fatty steaks to delicate, healthful fare. Try one of these easy and delicious vegan-friendly grill dishes the next time you host vegan or health-conscious visitors around for a barbeque.
Mushrooms with Balsamic Garlic and Grilling
The items required:
Mushrooms (one kg) cut 14 inch thick
Chopped garlic from 3 cloves
Balsamic Vinegar, 2 Tablespoons
1/4 cup hoisin sauce
Chopped fresh thyme equivalent to 1/2 teaspoon
Season with salt and freshly ground black pepper.
Garlic, vinegar soy sauce, balsamic vinegar, thyme, salt, and pepper should be mixed together in a bowl. Put the concoction in a plastic bag and seal it. Put the mushrooms in the bag, add the seasoning, and shake to coat. Put it in the fridge for at least thirty minutes after sealing it. Once the mushrooms have marinated for the desired amount of time, thread them onto skewers. Prepare mushrooms by grilling them for 2–3 minutes each side over medium heat.
Grilled Cauliflower with Honey and Lime
The items required:
2 big cauliflower heads, cleaned and the stems snipped off
Two limes, squeezed and zest-free
Two minced garlic cloves
One-fourth cup of fresh cilantro, chopped
Extra Virgin Olive Oil, About a Quarter Cup
Paprika, 2 Tablespoons
Chipotle powder, one tablespoon
1 tsp. honey
1/4 of a cup sugar 1 tsp. salt
Sliced limes, for garnishing
Remove the cauliflower florets’ stems and cut the heads into “steaks” that are 4 inches in length. Mix the lime juice, olive oil, garlic, and honey in a small bowl. Zest the lime into a separate dish and mix it with paprika, chipotle, and salt. Honey lime combination is brushed over cauliflower heads before being sprinkled with a chipotle seasoning blend. Grill for 5–6 minutes each side over medium-high heat on a preheated, covered grill. Lastly, garnish with chopped cilantro and lime wedges.
Tofu and Greens Grilled Caesar Salad
The items required:
1 avocado, peeled and cut into 4 pieces
1 head Romain lettuce, cut crosswise into quarters without removing the stems
Grapeseed oil, one tablespoon
Black pepper and sea salt, to taste
To use as a condiment:
1 crushed and peeled garlic clove
1/4 ounce + 2 teaspoons of hemp seed oil
14 cup of liquid
1 lemon, juiced, 2 teaspoons
Nutritional yeast, about 2 teaspoons
Apple cider vinegar, one tablespoon
Dijon mustard, half a teaspoon
1/25 of a teaspoon of salt
Black pepper, ground to taste
Grapeseed oil should be used to coat Romaine lettuce, which is then seasoned with pepper and salt to taste. For around 2 minutes each side over high heat, prepare lettuce and guacamole on a preheated grilled (avocado should be placed skin side down). When done, transfer to a platter to cool. Garlic, sunflower hearts throughout water, lemon juice, nutritional yeast, vinegar from apples cider, Dijon mustard, salt, and pepper are blended together in a blender to make the dressing. To serve, toss grilled guacamole and lettuce with the dressing.