Vegan Grill Recipes: Part 3 – Global BBQ Styles Reinvented

🌎 Take your plant-based grilling global! From Korean bulgogi to Jamaican jerk, these 5 high-end vegan BBQ recipes showcase iconic flavors—without the meat.

⚠️ Chef’s Note: Each recipe includes authentic spice blends, alternative proteins, and pro techniques for restaurant-quality results.

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1. Korean BBQ “Bulgogi” Seitan Skewers (채식 불고기) 🇰🇷

Flavor Profile: Sweet, garlicky, umami-rich with smoky char

Ingredients:

Marinade:

• ½ cup soy sauce (or GF tamari)
• 3 tbsp brown sugar
• 1 Asian pear (grated, for tenderizing)
• 4 cloves garlic, minced
• 1 tbsp gochujang (GF certified)

Main:

• 1 lb homemade seitan (sliced thin)
• 1 red bell pepper (chunked)
• 2 scallions (cut into 2″ pieces)

Method:

1. Whisk marinade, soak seitan 4+ hours (overnight best).
2. Skewer alternating seitan & veggies.
3. Grill 3 mins per side on high heat.

Pro Tip: “Fry” skewers on a grill-top cast iron for extra caramelization.

Serve With:

• Kimchi fried rice
• Ssämjang (spicy dipping sauce)

Source: Maangchi’s “Korean Vegan BBQ” (adapted)

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2. Jamaican Jerk Grilled King Oyster Mushrooms 🇯🇲

Flavor Profile: Fiery, allspice-forward, with Scotch bonnet heat

Ingredients:

Jerk Paste:

• 3 Scotch bonnet peppers (seeded for less heat)
• 2 tbsp allspice berries
• 1 tbsp thyme leaves
• ½ cup green onions
• 1 tsp cinnamon

Main:

• 6 king oyster mushrooms (sliced lengthwise)
• 1 lime (juiced)

Method:

1. Blend jerk paste into a marinade. Coat mushrooms, rest 2 hours.
2. Grill 5 mins per side over charcoal for authentic smokiness.

Hack: Add a splash of rum to the marinade for depth.

Serve With:

• Grilled plantains
• Coconut rice & peas

Source: “Caribbean Vegan” by Taymer Mason (adapted)

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3. Argentinian Chimichurri Grilled Tofu Steaks 🇦🇷

Flavor Profile: Herbaceous, garlicky, with bright acidity

Ingredients:

Chimichurri:

• 1 cup parsley
• 3 cloves garlic
• 2 tbsp red wine vinegar
• ½ tsp crushed red pepper

Main:

• 2 blocks extra-firm tofu (pressed, cut into steaks)
• 1 tbsp smoked salt

Method:

1. Blend chimichurri, reserve half for serving.
2. Brush tofu with chimichurri, grill 4 mins per side.
3. Finish with flaky salt.

Pro Tip: Score tofu in a crosshatch pattern to absorb more marinade.

Serve With:

• Grilled provoleta (vegan cheese)
• Escalivada (roasted peppers & eggplant)

Source: “South American Grill” by Francis Mallmann (veganized)

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4. Lebanese Grilled Eggplant with Tahini & Pomegranate 🇱🇧

Flavor Profile: Creamy, nutty, with tart-sweet pops

Ingredients:

• 2 large eggplants (sliced 1″ thick)
• ½ cup tahini
• 2 tbsp pomegranate molasses
• 1 tsp za’atar

Method:

1. Salt eggplant slices, rest 30 mins to remove bitterness.
2. Grill 4 mins per side until tender.
3. Drizzle with tahini & molasses, sprinkle za’atar.

Hack: Smoke eggplant directly over charcoal for a baba ganoush vibe.

Serve With:

• Grilled flatbread (GF option: almond flour)
• Fattoush salad

Source: “Levant” by Rawia Bishara (adapted)

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5. Japanese Yakitori Grilled Maitake Mushrooms 🇯🇵

Flavor Profile: Savory-sweet, glazed with tare sauce

Ingredients:

Tare Sauce:

• ½ cup mirin
• ½ cup soy sauce (GF tamari)
• 1 tbsp sugar

Main:

• 4 maitake mushrooms (torn into clusters)
• 1 tbsp toasted sesame oil

Method:

1. Simmer tare sauce until syrupy (15 mins).
2. Brush mushrooms with oil, grill 2 mins per side.
3. Glaze with tare, grill 1 more min until sticky.

Pro Tip: Use binchotan charcoal for authentic yakitori smokiness.

Serve With:

• Shichimi togarashi sprinkle
• Grilled shishito peppers

Source: “Izakaya: Japanese Bar Food” by Mark Robinson (veganized)

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🔥 Global Grilling Pro Tips

✔ Low-and-slow vs. high-heat: Jamaican jerk needs smoky indirect heat, while yakitori requires blazing direct flames.
✔ Marinate smarter:

• Seitan → Overnight (absorbs deeply)
• Tofu → 30 mins minimum
• Veggies → Just before grilling
  ✔ Char for flavor: Blackened edges = umami.

Which global BBQ style is your favorite? Tag #VeganWorldBBQ!

Want Part 4? (Desserts? Grilled Cheese & Fruit? Comment requests!) 🍍🔥

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📚 Recipe Sources & Techniques

1. Maangchi’s Real Korean Cooking (Bulgogi adaptation)
2. Caribbean Vegan by Taymer Mason (Jerk marinade)
3. Seven Fires: Grilling the Argentine Way (Chimichurri method)
4. Levant: New Middle Eastern Cooking (Eggplant technique)
5. Izakaya: Japanese Bar Food (Tare sauce recipe)

All recipes veganized & GF-adapted. Check individual brands for allergens.