Barbeque Season is Here!

Cookouts have been typically meat-laden, but you can easily change that. Putting together a Vegan barbeque can be simple and delicious. If you’re not sure where to start, try some of these tasty cruelty-free recipes – ENJOY!

These recipes serve 6 but you can easily change them up to whatever you need.

Grilled Corn with Chili and Lime

6 ears of corn
1 Lime cut into wedges – one per ear of corn
2 Tbsp. Chili powder
2 tsp. Cayenne powder
2 tsp Sea Salt

Directions:
- Preheat grill to medium high and lightly brush grill with oil.
- Peel corn and place on grill, turning occasionally for about 20 minutes. Corn should have charred spots.
- Mix together the chili powder, cayenne and salt.
- Transfer corn to serving platter, squeeze lime juice over corn and sprinkle with spices.

 photo by One Green Planet

photo by One Green Planet

Portobello Mushroom Burgers

6 Portobello mushrooms
½ C of balsamic vinegar
3 Tbsp soy sauce
1 Tbsp Olive oil
2 tsp each: garlic flakes (or minced fresh garlic), dried basil, oregano
Salt and pepper
Whole Wheat Buns

TOPPINGS: Sliced tomato, sliced avocado, sliced onion, Vegan cheese (Follow Your heart is delicious)

Directions:
-  Clean mushrooms and remove stems. Place in a shallow bowl smooth side up
-  Mix vinegar, soy, oil and spices together and pour over mushrooms. Let sit for 15-30 minutes.
-  Preheat grill to medium high and lightly brush grill with oil.
- Grill for 5-8 minutes per side. Top with cheese if using for the last 2 minutes.
- Serve on a bun and top with condiments and veggies.

Vegan Potato Salad

1.5 pounds of baby potatoes – red and purple work best but you can use any type
3 cups of cut raw veggies: red and green peppers, celery, onions, carrots, frozen corn and green onions
1/3 C of vegan mayo
3 Tbsp of pickle juice plus 3 Tbsp of chopped dill pickles
3 Tbsp of dried dill
Salt and pepper

Directions:
-  In a large pot, cover the cleaned potatoes with cold water and 1 tsp of salt. Bring to a boil over high heat and cook for about 10 minutes.
-  Mix mayo, pickle juice, chopped pickles, dill and salt and pepper.
-  Drain potatoes and add dressing while potatoes are hot.
- Once potatoes have cooled slightly place in fridge until they come to about room temperature.
-  Add all of the cut fresh veggies and refrigerate until using (at least one hour before serving).

 photo by The Food Channel

photo by The Food Channel

Mint Watermelon Lemonade

10 cups of watermelon
4 lemons, squeezed
2 tsp of lemon zest
6 sprigs of fresh mint
Ice Cubes

Directions:
-  Place the watermelon, lemon juice and zest into a blender or food processor.
-  Pour over ice and add mint sprigs.

 

These are just a few ideas, the possibilities are endless. For convenience and variety, there are loads of great vegan hotdogs, sausages, chicken burgers and beef burgers available at most grocery stores. If they don’t carry them, ask.