After mastering the basics in Part One, it’s time to elevate your vegan BBQ game with these five showstopping recipes that push culinary boundaries. From smoky “salmon” fillets to coffee-rubbed “brisket”, this guide delivers restaurant-quality techniques for your backyard cookouts.

1. Smoked Carrot “Salmon” with Dill Cream 🥕🔥

Flavor Profile: Woody, subtly sweet, with fresh herbal notes

Ingredients

• 4 large whole carrots (unpeeled)
• ¼ cup liquid smoke
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp nori flakes (for ocean flavor)
• Dill Cream:
  • ½ cup cashew cream
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill

Step-by-Step Guide

1. Prep Carrots:
   • Blanch whole carrots for 5 mins, then shock in ice water.
   • Score diagonally with a fork to mimic fish texture.
2. Marinate:
   • Combine liquid smoke, soy sauce, maple syrup, and nori.
   • Vacuum-seal carrots with marinade (or use zip-top bag with water displacement).
   • Refrigerate overnight (minimum 4 hours).
3. Smoke:
   • Set smoker to 225°F (107°C) with applewood chips.
   • Smoke carrots for 1.5 hours until tender but firm.
4. Serve:
   • Top with dill cream and capers.

Pro Tip: Use a mandoline for ultra-thin “gravlax”-style slices.

2. Coffee & Cocoa Rubbed Seitan Brisket ☕🍫

Flavor Profile: Earthy, slightly bitter, with molasses sweetness

Ingredients

• 1 lb homemade seitan (high-gluten flour base)
• 2 tbsp espresso powder
• 1 tbsp cocoa powder
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• ¼ cup molasses

Step-by-Step Guide

1. Make Seitan Dough:
   • Mix 2 cups vital wheat gluten with 1 cup mushroom broth.
   • Knead 10 mins, rest 20 mins.
2. Shape & Steam:
   • Flatten into 1.5-inch thick “brisket.”
   • Steam for 45 mins.
3. Rub & Smoke:
   • Combine dry rub ingredients, then brush with molasses.
   • Smoke at 250°F (121°C) for 2 hours with hickory chips.
4. Slice Against the Grain:

Hack: Inject with vegan beef broth before smoking for juiciness.

3. Grilled Watermelon “Ham” with Pineapple Glaze 🍍🍖

Flavor Profile: Sweet, salty, with caramelized edges

Ingredients

• 1 large watermelon wedge (2-inch thick, rind on)
• ½ cup soy sauce
• ¼ cup maple syrup
• 1 tbsp liquid smoke
• 2 tsp five-spice powder
• Glaze:
  • ½ cup pineapple juice
  • 2 tbsp brown sugar

Step-by-Step Guide

1. Press Watermelon:
   • Wrap in cheesecloth, place between baking sheets with weights.
   • Refrigerate 12 hours to remove excess water.
2. Marinate:
   • Combine soy sauce, maple syrup, and spices.
   • Brush onto watermelon every 30 mins for 4 hours.
3. Grill:
   • Sear over high heat (500°F/260°C) for 2 mins per side.
   • Brush with glaze during last minute.

Serving Suggestion: With grilled asparagus and mashed sweet potatoes.

4. Charred Eggplant “Ribs” with Gochujang Glaze 🍆🌶️

Flavor Profile: Spicy, umami-rich, with crispy edges

Ingredients

• 2 large eggplants
• 3 tbsp gochujang paste
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• ¼ cup scallions, sliced

Step-by-Step Guide

1. Prep Eggplant:
   • Cut into 1-inch thick “rib” strips (leave skin on).
   • Salt generously, let sweat 30 mins, then pat dry.
2. Grill:
   • Brush with oil, grill over medium-high heat 4 mins per side.
3. Glaze:
   • Mix gochujang, vinegar, and sesame oil.
   • Toss ribs in glaze after grilling.

Pro Tip: Sprinkle with crushed peanuts for crunch.

5. BBQ King Oyster “Scallops” with Charred Corn Purée 🌽🍄

Flavor Profile: Sweet, briny, with smoky depth

Ingredients

• 8 king oyster mushrooms
• 2 tbsp Old Bay seasoning
• ¼ cup white wine
• Corn Purée:
  • 2 ears corn, charred
  • ½ cup coconut milk
  • 1 tbsp nutritional yeast

Step-by-Step Guide

1. Prep Mushrooms:
   • Cut into 1.5-inch thick “scallop” discs.
   • Score tops in a crosshatch pattern.
2. Sear:
   • Press Old Bay into both sides.
   • Sear in cast iron for 3 mins per side.
3. Purée:
   • Blend charred corn kernels with coconut milk until smooth.

Presentation: Swipe purée on plate, top with “scallops,” garnish with microgreens.

Pro BBQ Techniques for Vegan Cooks

• Smoking Temp Guide:
  • Delicate veggies (eggplant, mushrooms): 200-225°F
  • Dense proteins (seitan, tofu): 250-275°F
• Wood Pairings:
  • Fruitwoods (apple, cherry) for sweetness
  • Hickory/Mesquite for bold flavor

Sources:

• The Vegan Butcher by Zacchary Bird
• Smoke & Spice by Cheryl and Bill Jamison (vegan adaptations)

Ready to host the ultimate vegan BBQ? Which recipe excites you most? 🔥🌱

Recipe Badges

• 🥕 Carrot “Salmon” → Wood-Smoked, Oceanic Umami
• ☕ Coffee Brisket → Earthy, Bold, 12-Hour Prep
• 🍍 Watermelon “Ham” → Sweet-Salty, Showstopping
• 🌶️ Gochujang Eggplant → Korean-Inspired, Spicy
• 🍄 King Oyster “Scallops” → Gourmet, Briny

Up Next: