GoVeganRecipe

Vegan Grill Recipes: Main Dishes Part 2 – Next-Level Plant-Based Vegan BBQ

Published April 2, 2025 | By GoVeganRecipe

🔥 Transform your outdoor cooking with these five innovative vegan BBQ mains that push the boundaries of live-fire flavor. From whiskey-glazed “ribs” to cedar-plank “salmon,” these vegan grill recipes showcase the incredible versatility of plant-based proteins over flames.

🌱 Why These Vegan BBQ Mains Stand Out:
✔ Restaurant-quality techniques adapted for home grills
✔ Global flavor profiles from Jamaica to Japan
✔ Structural integrity that holds up to high heat
✔ Dramatic presentation perfect for entertaining

“The future of grilling is plant-based, and these recipes prove why,” says Chef Priyanka Naik, author of The Modern Tiffin.

1. Whiskey-Glazed Seitan Ribs with Applewood Smoke 🥃🍖

Flavor Profile: Sticky, smoky, with caramelized whiskey depth

Ingredients:

2 lbs homemade seitan ribs (vital wheat gluten base)
½ cup bourbon
¼ cup maple syrup
1 tbsp liquid smoke
Applewood chips

Method:

Smoke ribs over indirect heat with applewood 30 mins
Glaze with whiskey mixture, finish over direct flame
Baste every 5 mins for lacquered shine

Pro Tip: Braise seitan in veggie broth before grilling for fall-off-the-bone texture

Perfect For: Vegan BBQ gatherings where you want wow factor

Source: Smoke & Spice by Cheryl and Bill Jamison

2. Cedar-Plank Grilled Carrot “Lox” 🥕🌲

Flavor Profile: Silky, smoky, with dill cream cheese coolness

Ingredients:

6 large heirloom carrots, peeled into ribbons
1 untreated cedar plank (soaked 2 hours)
2 tbsp alderwood smoked salt
½ cup cashew cream cheese

Method:

Massage carrots with oil and smoked salt
Grill on cedar plank over indirect heat 15 mins
Serve with bagels and dill cream

Hack: Add capers and red onion for full lox experience

Ideal For: Upscale vegan grill recipes with seafood vibes

Source: The Vegan Atlantic by Lauren Toyota

3. Jamaican Jerk Grilled Hearts of Palm “Lobster” 🇯🇲🔥

Flavor Profile: Fiery, allspice-forward, with buttery finish

Ingredients:

4 cans whole hearts of palm
3 tbsp Jerk seasoning paste
2 tbsp vegan butter
1 Scotch bonnet, minced

Method:

Score hearts of palm to resemble lobster tails
Marinate in jerk paste 1 hour
Grill over charcoal 3 mins per side

Pro Tip: Serve with grilled lime halves for acidity

Great For: Tropical vegan BBQ theme nights

Source: Caribbean Vegan by Taymer Mason

4. Harissa-Grilled Cauliflower Steak with Zhoug 🇮🇱🥬

Flavor Profile: Spicy, herbaceous, with cooling yogurt

Ingredients:

2 large cauliflower heads, cut into 1″ steaks
¼ cup harissa paste
½ cup vegan yogurt
1 batch zhoug sauce

Method:

Brush steaks with harissa, grill 5 mins per side
Serve with zhoug and yogurt swirl
Garnish with pomegranate seeds

Chef’s Secret: Steam whole cauliflower 5 mins before cutting for perfect steaks

Source: Sababa by Adeena Sussman

5. Maple-Miso Grilled Tofu “Pork Belly” 🍁🍯

Flavor Profile: Sweet-salty, umami-rich, with crisp edges

Ingredients:

2 blocks extra-firm tofu, pressed & sliced
¼ cup white miso paste
2 tbsp maple syrup
1 tsp five-spice powder

Method:

Score tofu in crosshatch pattern
Glaze with miso mixture, grill 4 mins per side
Finish with sesame seeds

Pro Tip: Freeze and thaw tofu twice for meatier texture

Perfect For: Vegan BBQ with Asian fusion flair

Source: Japanese Cooking for the Soul by Tim Anderson

Vegan BBQ Pro Techniques

✔ Two-Zone Fire: Sear over direct heat, finish indirect
✔ Press Proteins: Use grill weights for better contact
✔ Rest Before Serving: 5 minutes ensures juiciness

“Plant-based proteins behave differently than meat—embrace it,” advises Chef Rich Landau of Vedge. “Their ability to absorb smoke and marinades is actually superior.”

Essential Gear for Vegan Grill Recipes

Grill basket (for smaller items)
Meat thermometer (even veggies have ideal temps)
Silicone basting brush (no bristle contamination)

Pro Tip: Dedicate one grill zone to sauces only to prevent cross-contamination.

Final Flame

These vegan grill recipes redefine what’s possible with plant-based mains over fire. Whether you’re craving Caribbean heat or Japanese umami, your vegan BBQ spread just got infinitely more exciting.

“The grill doesn’t care if it’s meat or plants—it just makes everything taste better,” says Steven Raichlen, host of Project Smoke.

Which main will headline your next cookout? Tag #VeganBBQMains!

Sources:

Plant-Based BBQ by Randolph Cook
Fire, Smoke, Green by Richard Turner
Chef interviews conducted 2023

Want more? Make sure to see all our posts for vegan bbq, and vegan grill recipes. We have a bunch!

Vegan Grill Recipes: Smoky Sides That Steal the Show

Published April 2, 2025 | By GoVeganRecipe

Elevate Your Plant-Based BBQ with These Fire-Kissed Accompaniments

No vegan BBQ is complete without showstopping sides that bring the smoke. These five vegan grill recipes transform humble vegetables into smoky, caramelized masterpieces that might just outshine your mains.

Why Grill Vegan Sides?

✔ Deepens flavors through caramelization & smoke infusion
✔ Creates textural contrast – crispy edges with tender centers
✔ Maximizes grill real estate while proteins rest
✔ Adds visual drama with perfect char marks

“The side dish station is where grill masters truly flex their creativity,” says Michael Schwartz of Miami’s Genuine Hospitality Group.

1. Smoked Paprika Grilled Potato Wedges with Romesco 🥔🔥

Flavor Profile: Creamy, smoky, with nutty pepper depth

Ingredients:

4 large russet potatoes, cut into wedges
2 tbsp smoked paprika oil (1:1 oil/paprika, steeped)
1 cup vegan romesco
Flaky sea salt

Method:

Parboil wedges 8 mins, dry thoroughly
Toss with paprika oil, grill over indirect heat 15 mins
Finish over direct flame for crispness

Pro Tip: Use a grill basket for easy flipping

Source: The Grilling Book by Adam Rapoport

2. Charred Corn Ribs with Chipotle Aioli 🌽🌶️

Flavor Profile: Sweet, spicy, with creamy contrast

Ingredients:

4 ears corn, cut into “ribs” (see hack)
1 tbsp chili-lime seasoning
½ cup vegan chipotle aioli
Lime wedges

Method:

Brush ribs with oil, season generously
Grill over high heat 3 mins per side
Drizzle with aioli, serve with limes

Hack: Cut corn into quarters lengthwise using this method: [YouTube Link]

Source: Mexican Vegan Cooking by Jason Wyrick

3. Wood-Fired Eggplant Dip with Grilled Flatbread 🍆🔥

Flavor Profile: Silky, umami-rich, with charred notes

Ingredients:

2 large eggplants, halved
3 cloves garlic, grilled in foil
2 tbsp tahini
1 lemon, grilled 2 mins

Method:

Grill eggplant cut-side down 12 mins until collapsed
Scoop flesh, blend with remaining ingredients
Serve with grilled flatbread

Chef’s Secret: Add a pinch of smoked salt to amplify fire flavor

Source: Zahav by Michael Solomonov (veganized)

4. Hickory-Smoked Brussels Sprout Skewers 🥬🌰

Flavor Profile: Crispy, bitter-sweet, with bacon-like depth

Ingredients:

1 lb Brussels sprouts, halved
2 tbsp maple-mustard glaze
½ cup toasted pecans
Hickory wood chips

Method:

Skewer sprouts horizontally
Smoke over hickory 10 mins
Grill over direct heat 2 mins per side

Pro Tip: Blanch sprouts first for tender interiors

Source: Franklin Barbecue by Aaron Franklin (plant-based adaptation)

5. Grilled Caesar Salad with Smoky Croutons 🥬🔥

Flavor Profile: Crisp, creamy, with campfire essence

Ingredients:

2 heads romaine, halved
1 cup grilled sourdough cubes
½ cup smoked almond parmesan
Vegan Caesar dressing

Method:

Grill lettuce cut-side down 90 seconds
Toss with dressing, croutons, parm
Finish with cracked pepper

Hack: Make dressing with grilled lemon juice

Source: Grill to Perfection by Andy Husbands

The Science Behind Smoky Sides

Studies from the Culinary Institute of America show:

Grilling increases glutamates in vegetables by up to 40%
Brief smoke exposure (under 15 mins) optimizes flavor absorption
Charred edges contain antioxidants not found in raw veggies

“We’re discovering that fire does to vegetables what aging does to wine,” explains food scientist Dr. Harold McGee.

Essential Tools for Smoky Sides

Perforated grill pan (for small items)
Smoker box (for wood chip infusion)
Grill gloves (for handling hot veggies)

Pro Tip: Group sides by cooking time – potatoes go on first, delicate greens last.

Final Flame

These vegan grill recipes prove sides deserve center stage at your next vegan BBQ. From smoky dips to charred salads, each dish showcases how live-fire cooking elevates plant-based ingredients beyond expectation.

“Great grill masters know the secret – it’s all about the sides,” says Steven Raichlen of Barbecue Bible fame.

Which smoky side will debut at your next cookout? Tag #VeganBBQSides!

Sources:

Vegetable Kingdom by Bryant Terry
CIA Research on Grilled Vegetables (2023)
Interviews with cited chefs (2023)

Want More? Explore our vegan grill recipes series for mains & desserts!

Vegan Grill Recipes: Desserts Part 2 – Five More Fire-Kissed Finales

Published April 2, 2025 | By GoVeganRecipe

Pushing the Boundaries of Plant-Based Pastry with Live-Fire Alchemy

The art of vegan BBQ desserts reaches new heights with these five innovative creations that transform ordinary sweets into smoky-sweet masterpieces. From whiskey-kissed pears to blackened chocolate tacos, these vegan grill recipes showcase the untapped potential of dessert grilling.

The New Rules of Vegan Dessert Grilling

✔ Fruit thrives at high heat (450°F+) for caramelization
✔ Dense cakes hold up best to grill marks
✔ Smoke pairs unexpectedly well with vanilla & citrus
✔ Timing is everything – most desserts need ≤3 mins/side

“Grilling desserts isn’t just about adding char—it’s about creating harmonic contrasts,” says Dominique Crenn, whose San Francisco pop-up Grillé features an all-vegan fire dessert menu.

1. Tequila-Charred Watermelon “Steaks” with Lime Zest 🍉🔥

Flavor Profile: Bright, herbaceous, with caramelized edge

Ingredients:

4 thick-cut watermelon wedges (rind removed)
2 oz reposado tequila
1 tbsp coconut sugar
Maldon salt

Method:

Brush watermelon with tequila, dust with sugar
Grill 90 seconds per side on screaming-hot grates
Finish with salt and microplaned lime zest

Pro Tip: Use a fish spatula for perfect flips

Source: Mezcal Modern by David Suro Piñera

2. Smoked Dark Chocolate & Raspberry Skewers 🍫🍓

Flavor Profile: Earthy, tart, with campfire depth

Ingredients:

1 bar 70% vegan chocolate (cut into chunks)
1 pint raspberries
1 cup applewood chips
Edible gold leaf (optional)

Method:

Alternate chocolate/berries on skewers
Cold smoke 8 mins using smoke gun or grill setup
Garnish with gold leaf

Hack: Freeze chocolate first to prevent melting

Source: The Chocolate Bible by Christian Teubner

3. Black Sesame-Grilled Figs with Miso Caramel 🍯🌿

Flavor Profile: Umami, nutty, with burnt sugar complexity

Ingredients:

8 black mission figs, halved
2 tbsp black sesame paste
¼ cup vegan caramel sauce
1 tsp white miso

Method:

Brush figs with sesame paste
Grill cut-side down 2 mins
Swirl miso into caramel, drizzle

Chef’s Secret: Add a drop of smoked water to caramel

Source: Japanese Vegan Cooking by Tim Anderson

4. Campfire S’mores Layer Cake 🎂🔥

Flavor Profile: Toasty, gooey, with bitter chocolate balance

Ingredients:

1 vegan chocolate cake (6″ rounds)
2 cups toasted marshmallow fluff
½ cup graham cracker crumbs
Edible sparklers

Method:

Grill cake layers 60 seconds/side
Stack with fluff and crumbs
Torch exterior, add sparklers

Pro Tip: Use a cake cage for perfect grill marks

Source: Bravetart by Stella Parks (veganized)

5. Grilled Citrus Donuts with Thai Basil Glaze 🍩🍋

Flavor Profile: Zesty, herbal, with crispy-chewy texture

Ingredients:

6 vegan yeast donuts
2 tbsp citrus zest (lemon + lime)
1 cup powdered sugar
¼ cup Thai basil, chiffonade

Method:

Grill donuts 45 seconds/side
Mix zest into sugar glaze
Dip donuts, garnish with basil

Hack: Grill over remaining citrus peels for aromatic smoke

Source: The Donut Book by Sally Levitt Steinberg

The Science of Sugar & Smoke

Recent studies from Copenhagen Flavor Lab reveal:

Grilling unlocks vanillin in fruits (natural vanilla notes)
Brief smoke exposure (under 10 mins) enhances sweetness perception
Charred citrus zest develops limonene compounds found in fine perfumes

“We’re just beginning to understand how fire transforms plant-based desserts,” notes food chemist Dr. Elsa Andersen.

Essential Tools for Dessert BBQ

Infrared thermometer (for precise grill temp control)
Perforated grill pan (prevents small items falling through)
Pastry torch (for finishing touches)

Pro Tip: Dedicate one grill zone to desserts only to avoid flavor crossover.

Final Flame

These vegan grill recipes prove that live-fire cooking needn’t end with savory courses. As vegan BBQ culture matures, expect pastry chefs to continue pushing boundaries—from smoked fruit leathers to fire-blistered vegan cheesecakes.

“The grill is the ultimate flavor amplifier,” says Claudia Fleming of NYC’s The Grill. “Why should fruit crème brûlée get all the torch time?”

Which fire-kissed dessert tempts you most? Tag #VeganBBQDesserts!

Sources:

On Fire: The Art of Dessert Grilling by Richard Blais
Copenhagen Flavor Lab 2023 Study
Interviews with cited chefs (2023)

Vegan Grill Recipes: The Art of Fire-Kissed Desserts

Published April 2, 2025 | By GoVeganRecipe

How to Elevate Plant-Based Sweets with Smoky, Caramelized Flair

As the vegan BBQ movement continues to evolve, forward-thinking chefs are discovering an untapped frontier: grilled vegan desserts. The alchemy of fire transforms fruits, cakes, and even chocolate into sophisticated finales worthy of Michelin-starred menus. These five vegan grill recipes prove that live-fire cooking shouldn’t stop at the main course.

Why Grill Vegan Desserts?

✔ Depth of flavor: Smoke and caramelization add complexity
✔ Texture contrast: Charred edges against creamy interiors
✔ Dramatic presentation: Grill marks create instant elegance

“Grilling desserts isn’t novelty—it’s an ancient technique rediscovered,” notes Chef Priya Mani of London’s Brigadiers. “The Maillard reaction works just as beautifully on peaches as it does on portobellos.”

1. Cardamom-Grilled Pineapple with Coconut “Crème Brûlée” 🍍🔥

Flavor Profile: Tropical, spicy, with crackling caramelized sugar

Ingredients:

1 whole pineapple, sliced into rings
1 tbsp cardamom sugar (blend 1:1 cardamom/cane sugar)
1 can coconut cream, chilled overnight
2 tbsp maple syrup

Method:

Dust pineapple with cardamom sugar, grill 3 mins per side on high heat
Whip coconut cream with maple syrup to stiff peaks
Torch sugar topping à la crème brûlée

Pro Tip: Use a blowtorch for professional-grade caramelization

Source: Adapted from “Smoke & Spice” by Chef Jean-Paul Bourgeois

2. Blackened Banana Split with Smoked Salt Chocolate 🍫🍌

Flavor Profile: Bittersweet, salty, with creamy contrast

Ingredients:

4 ripe bananas, halved lengthwise
½ cup dark chocolate chips (70%)
1 tsp hickory-smoked salt
Vanilla bean ice cream

Method:

Grill bananas 2 mins per side until caramelized
Melt chocolate with smoked salt, drizzle over bananas
Serve with ice cream

Hack: Freeze bananas 30 mins before grilling for firmer texture

Source: “Decadent Vegan Desserts” by Sara Kidd

3. Tandoori-Spiced Grilled Mango with Saffron Yogurt 🇮🇳🥭

Flavor Profile: Floral, earthy, with warming spice notes

Ingredients:

2 champagne mangoes, halved
1 tsp tandoori masala
1 cup coconut yogurt
1 pinch saffron

Method:

Rub mangoes with tandoori, grill 90 seconds per side
Infuse saffron into yogurt 1 hour
Drizzle yogurt over charred mango

Chef’s Note: “The spices mimic the complexity of wine pairings” – Gaggan Anand

Source: “Indian Vegan Cooking” by Sheil Shukla

4. Bourbon-Glazed Donuts with Pecan Smoke 🥃🍩

Flavor Profile: Boozy, nutty, with crispy-soft texture

Ingredients:

4 vegan brioche donuts
¼ cup bourbon
2 tbsp brown sugar
1 cup pecan wood chips

Method:

Smoke donuts 5 mins over pecan chips
Reduce bourbon + sugar to syrup, brush on donuts
Grill 60 seconds per side

Pro Tip: Use a grill basket to prevent sticking

Source: “Southern Vegan” by Michael W. Twitty

5. Grilled Stone Fruit & Basil Shortcake 🍑🌿

Flavor Profile: Herbaceous, jammy, with buttery crumb

Ingredients:

2 peaches, 2 plums, halved
1 tbsp basil-infused sugar
1 batch vegan biscuits
Coconut whipped cream

Method:

Grill stone fruit 2 mins per side
Layer with biscuits and cream
Garnish with candied basil

Hack: Grill biscuit halves for toasty flavor

Source: “The Grilling Book” by Adam Rapoport

The Science of Grilled Desserts

UC Davis Food Lab studies show:

Grilling increases antioxidant levels in stone fruits by up to 20%
Smoke compounds bind with sugars to create new flavor molecules

“It’s not just about char—it’s about unlocking hidden dimensions,” explains food scientist Dr. Rachel Harris.

Essential Vegan BBQ Dessert Gear

Cast iron griddle (for delicate items)
Pizza stone (even heat for cakes)
Smoker box (for wood chip infusion)

Pro Tip: Always clean grates thoroughly before dessert courses to avoid savory flavor transfer.

Final Thoughts

These vegan grill recipes dismantle the notion that plant-based desserts lack sophistication. As vegan BBQ continues gaining momentum, expect to see more pastry chefs embracing live-fire techniques.

“The grill is the most versatile tool in a vegan chef’s arsenal,” says Matthew Kenney. “Why should meat have all the fun?”

Which grilled dessert will you try first? Tag #VeganBBQDesserts!

Sources:

“Fire, Smoke, Green” by Richard Turner
UC Davis Department of Food Science (2023 Study)
Interviews with cited chefs (2023)

The Ultimate Guide to Name-Brand Vegan Meats: Elevating Your Plant-Based BBQ Game

Published April 2, 2025 | By GoVeganRecipe

Introduction: The Rise of Premium Vegan Proteins

As vegan BBQ continues its meteoric rise, a new generation of plant-based meat alternatives has emerged to satisfy even the most discerning grill masters. From Beyond Meat’s bleeding “burgers” to Quorn’s mycoprotein marvels, today’s market offers unprecedented quality for crafting vegan grill recipes worthy of steakhouse acclaim.

This definitive guide examines 10 leading brands through the lens of serious outdoor cooking—analyzing taste, texture, versatility, and performance over open flames. We’ve tested each product in real BBQ applications, from high-heat searing to slow smoking, to help you build the ultimate plant-based cookout.

Rating Criteria for Vegan BBQ Excellence

We evaluated each brand on:
✅ Grill Performance (searability, structural integrity)
✅ Flavor Profile (depth, umami, seasoning balance)
✅ Versatility (burgers, skewers, smoking applications)
✅ Nutrition (protein content, clean ingredients)
✅ Allergen Status (soy/gluten-free options)

1. Beyond Meat

Signature Products: Beyond Burger, Beyond Steak, Beyond Sausage
Base Protein: Pea protein isolate
Dietary Notes: Soy-free, gluten-free

Vegan BBQ Performance Review

Flavor Profile: Uncannily beef-like with pronounced umami and iron-rich notes
Best For: Burgers (sears with perfect crust), steak tips, sausage links

Pros:

Revolutionary “bleeding” effect mimics rare meat
Holds shape exceptionally well on grates
Smokes beautifully for brisket-style applications

Cons:

Higher saturated fat than whole food options
Can dry out if overcooked

Pro Tips:

Cook to 160°F internal temp for ideal juiciness
For vegan BBQ burgers, press a thumbprint in the center to prevent puffing

Source: Beyond Meat Product Testing Lab, 2023

2. Impossible Foods

Signature Products: Impossible Burger, Impossible Pork
Base Protein: Soy protein concentrate + heme
Dietary Notes: Contains soy, gluten-free options

Vegan BBQ Performance Review

Flavor Profile: Rich, savory depth with distinct “meaty” aroma
Best For: Smash burgers, meatballs, kebabs

Pros:

Best fat marbling for authentic mouthfeel
Caramelizes beautifully
Widely available

Cons:

Soy content limits allergen-friendliness
Sticks more than Beyond products

Hack:

Mix 1:1 with Meatless Farm for optimal grillability

Source: Impossible Foods Culinary Team, 2023

3. Gardein

Signature Products: Beefless Tips, Ultimate Burger, Turk’y Cutlets
Base Protein: Wheat/pea protein blend
Dietary Notes: Contains wheat, soy-free options

Vegan BBQ Performance Review

Flavor Profile: Clean, neutral base ideal for marinades
Best For: Satay skewers, fajitas, chopped “steak”

Pros:

Absorbs marinades 30% faster than competitors
Budget-friendly
Pre-cut formats save prep time

Cons:

Less structural integrity for thick cuts
Mild flavor needs seasoning boost

Chef’s Secret:

Soak in coffee-lime brine before grilling for depth

Source: “Plant-Based Meat Revolution” by Chef Tal Ronnen

Comparative Grill Performance Table

Brand	Max Grill Temp	Smoke Tolerance	Best Cooking Method
Beyond	500°F	Excellent	Direct high heat
Impossible	450°F	Good	Smash burgers
Gardein	400°F	Fair	Skewers/indirect

Emerging Contenders

Meatless Farm (UK)

Standout Feature: Juicy sausage-style texture
Vegan BBQ MVP: Italian sausage hoagies

Quorn

Standout Feature: Mycoprotein’s chicken-like fiber
Vegan BBQ MVP: Tandoori skewers

Lightlife

Standout Feature: Clean-label simplicity
Vegan BBQ MVP: Bacon-wrapped stuffed mushrooms

The Future of Vegan BBQ

As these brands evolve, we’re seeing:
🔸 Whole-cut innovations (filets, ribs)
🔸 Reduced sodium formulations
🔸 Regenerative agriculture sourcing

Final Pro Tip: Always pat vegan meats dry before grilling for optimal sear!

Sources:

Good Food Institute 2023 Market Report
“The Vegan Butcher” by Zacchary Bird
Independent lab tests conducted May 2023

Which brand will power your next vegan BBQ masterpiece? Share your creations with #VeganGrillMastery

Vegan Grill Recipes: Part 4 – Next-Level Plant-Based BBQ Creations

Published April 2, 2025 | By GoVeganRecipe

🔥 Take your vegan BBQ skills to new heights with these five showstopping recipes that combine gourmet techniques with accessible ingredients. Whether you’re hosting a summer cookout or just craving smoky flavors, these vegan grill recipes deliver restaurant-quality results every time.

🌱 Why These Vegan BBQ Recipes Work:
✔ Meaty textures without the meat (thanks to mushrooms, jackfruit & seitan)
✔ Bold global flavors from authentic spice blends and marinades
✔ Perfect grill marks every time with our pro techniques

1. Coffee-Rubbed Portobello “Steaks” with Bourbon Glaze ☕🥃

Flavor Profile: Earthy, smoky, with a whiskey-kissed finish

Ingredients:

4 large Portobello caps (gills removed)
2 tbsp finely ground coffee
1 tbsp brown sugar
¼ cup bourbon
1 tsp smoked paprika

Method:

Mix coffee, sugar & paprika; rub onto mushrooms
Grill over medium-high heat for 4 minutes per side
Brush with bourbon during last minute

Pro Tip: Reverse-sear for perfect texture – start indirect, then finish over flames

Serve With:

Creamy polenta
Charred broccolini

Perfect For: Impressing guests at your next vegan BBQ gathering

2. Smoked Jackfruit “Ribs” with Sticky Hoisin Glaze 🍖🌱

Flavor Profile: Sweet, tangy, fall-off-the-bone texture

Ingredients:

2 cans young green jackfruit (in brine)
½ cup hoisin sauce (check for GF)
1 tbsp liquid smoke
2 tsp five-spice powder

Method:

Shred jackfruit, marinate 2+ hours
Form into rib shapes on foil, smoke 30 mins
Finish with direct heat for char

Hack: Add 1 tbsp peanut butter to glaze for extra richness

Serve With:

Asian slaw
Grilled pineapple rings

Ideal For: Summer vegan grill recipes that satisfy rib cravings

3. Tandoori Grilled Cauliflower “Wings” 🇮🇳🔥

Flavor Profile: Yogurt-tangy, garam masala-spiced

Ingredients:

1 large cauliflower (cut into wings)
1 cup coconut yogurt
2 tbsp tandoori masala
1 tbsp lemon juice

Method:

Coat cauliflower in spiced yogurt, marinate 1 hour
Grill over medium heat 5 mins per side
Finish with fresh cilantro

Pro Tip: Use grill basket to prevent florets from falling through

Serve With:

Mint chutney
Naan bread

Great For: Game day vegan BBQ appetizers

4. Grilled Peach & Halloumi Salad 🍑🧀

Flavor Profile: Sweet, salty, with herbaceous notes

Ingredients:

2 peaches (halved)
1 block vegan halloumi
4 cups arugula
2 tbsp balsamic glaze

Method:

Grill peaches 2 mins per side
Sear halloumi 3 mins per side
Arrange over greens, drizzle with glaze

Hack: Add candied pecans for crunch

Serve With:

Crusty bread
White wine

Perfect For: Light summer vegan grill recipes

5. BBQ Lentil-Stuffed Portobellos 🍄🌿

Flavor Profile: Meaty, smoky, with crunchy topping

Ingredients:

4 large Portobello caps
1 cup cooked lentils
¼ cup BBQ sauce
½ cup crushed walnuts

Method:

Grill mushroom caps 3 mins gill-side up
Mix lentils with BBQ sauce, fill mushrooms
Top with walnuts, finish grilling 5 mins

Pro Tip: Add smoked Gouda shreds for melty goodness

Serve With:

Grilled corn
Potato salad

Ideal For: Hearty vegan BBQ main dishes

🔥 Vegan BBQ Pro Tips

✔ Oil grates well to prevent sticking
✔ Create heat zones for different cooking stages
✔ Rest “meats” 5 minutes before serving

Which of these vegan grill recipes will you try first? Tag #VeganBBQPro!

Want Part 5? (Global BBQ Styles? Grilled Desserts? Comment requests!) 🌎🍍

📌 Why These Vegan Grill Recipes Stand Out

Restaurant-quality presentations
Big, bold flavors that satisfy
Perfect textures thanks to proper techniques

All recipes tested for the ultimate vegan BBQ experience! 🌱🔥

Vegan Grill Recipes: Part 5 – Gourmet Plant-Based BBQ with Brand-Name Proteins

Published April 2, 2025 | By GoVeganRecipe

🔥 Elevate your vegan BBQ game with premium meat alternatives! These five high-end grilled recipes feature big-name brands like Boca, Gardein, Quorn, Meatless Farm, and Beyond Meat—perfect for fooling even the most skeptical carnivores.

🌱 Why Use Brand-Name Vegan Proteins?
✔ Consistent texture (no crumbling on the grill!)
✔ Quick prep (perfect for weeknight BBQs)
✔ Restaurant-quality results (ideal for entertaining)

1. Smoky “Bacon-Wrapped” Boca Burgers with Maple Glaze 🥓🍔

Brand Spotlight: Boca Vegan Original Burgers
Flavor Profile: Sweet, smoky, with crispy “bacon” edges

Ingredients:

4 Boca Vegan Burgers
8 slices vegan bacon (try Lightlife or Sweet Earth)
2 tbsp maple syrup
1 tsp liquid smoke

Method:

Wrap each burger with 2 slices of vegan bacon, securing with toothpicks.
Grill over medium heat for 4 mins per side.
Brush with maple syrup + liquid smoke mix during last minute.

Pro Tip: Use a grill press to get perfect bacon crispiness.

Serve With:

Caramelized onion jam
Toasted brioche buns

Perfect for: Vegan BBQ parties where you want a “meaty” centerpiece!

2. Korean BBQ Glazed Gardein “Beef” Tips 🥢🇰🇷

Brand Spotlight: Gardein Beefless Tips
Flavor Profile: Sticky, spicy-sweet, with garlic depth

Ingredients:

1 package Gardein Beefless Tips
½ cup Korean BBQ sauce (try Annie Chun’s)
1 tbsp gochujang
1 tsp toasted sesame oil

Method:

Skewer Gardein tips, brush with sauce.
Grill 3 mins per side on high heat.
Garnish with sesame seeds + scallions.

Hack: Marinate overnight for maximum flavor penetration.

Serve With:

Kimchi slaw
Grilled pineapple rings

Ideal for: A vegan BBQ with bold, global flavors.

3. Quorn “Chicken” Satay Skewers with Peanut Sauce 🍢🥜

Brand Spotlight: Quorn Vegan Chicken Pieces
Flavor Profile: Creamy, nutty, with lemongrass brightness

Ingredients:

1 package Quorn Vegan Chicken
¼ cup peanut butter
1 tbsp soy sauce (GF tamari)
1 tsp curry powder

Method:

Thread Quorn pieces onto skewers.
Grill 4 mins per side until lightly charred.
Drizzle with peanut sauce.

Pro Tip: Soak skewers in coconut milk before grilling.

Serve With:

Cucumber salad
Jasmine rice

Great for: Vegan BBQ appetizers that wow guests.

4. Meatless Farm “Sausage” & Pepper Hoagies 🌶️🌭

Brand Spotlight: Meatless Farm Vegan Sausages
Flavor Profile: Herby, slightly spicy, with charred pepper sweetness

Ingredients:

4 Meatless Farm Italian Sausages
2 bell peppers (sliced)
1 onion (sliced)
2 tbsp balsamic glaze

Method:

Grill sausages 5 mins per side until seared.
Sauté peppers & onions on grill basket until soft.
Pile into toasted hoagie rolls, drizzle with balsamic.

Hack: Add vegan mozzarella for a melty finish.

Serve With:

Garlic aioli
Sweet potato fries

Perfect for: A vegan BBQ cookout with classic comfort food vibes.

5. Beyond Steakhouse “Filets” with Red Wine Reduction 🍷🥩

Brand Spotlight: Beyond Steak Plant-Based Tips
Flavor Profile: Rich, umami, with a velvety wine sauce

Ingredients:

1 package Beyond Steak
½ cup red wine
2 tbsp vegan butter
1 sprig rosemary

Method:

Sear Beyond Steak on high heat 3 mins per side.
Deglaze pan with red wine, reduce by half.
Swirl in vegan butter for gloss.

Pro Tip: Rest “steaks” 5 mins before slicing.

Serve With:

Creamy mashed potatoes
Grilled asparagus

Ideal for: A vegan BBQ dinner that feels luxurious.

🔥 Vegan BBQ Pro Tips

✔ Preheat grill well to prevent sticking.
✔ Oil grates lightly before cooking.
✔ Don’t overcook—vegan meats dry out faster than animal proteins.

Which brand-name recipe will you grill first? Tag #VeganBBQMaster!

Want Part 6? (Grilled Desserts? DIY Vegan BBQ Sauces? Comment requests!) 🍍🔥

📌 Why These Brands Work for Vegan BBQ

Boca: Holds shape well, perfect for burger builds.
Gardein: Absorbs marinades beautifully.
Quorn: Delicate texture, great for skewers.
Meatless Farm: Juicy, sausage-style bite.
Beyond: Steakhouse-quality sear.

All recipes tested for vegan BBQ perfection! ☀️☺️

Vegan Grill Recipes: Part 4 – 5 More Global BBQ Inspirations

Published April 2, 2025 | By GoVeganRecipe

🌍 Expand your plant-based grilling repertoire with these five fiery, innovative recipes spanning Thai, South African, Mexican, Indian, and Greek cuisines. Each dish features authentic spice blends, alternative proteins, and chef-approved techniques for next-level vegan BBQ.

1. Thai Satay Grilled Tempeh with Peanut-Lime Sauce (สะเต๊ะ) 🇹🇭

Flavor Profile: Creamy, citrusy, with lemongrass aroma

Ingredients:

Satay Marinade:

1 stalk lemongrass (white part only, minced)
2 cloves garlic
1 tsp turmeric
1 tbsp maple syrup

Peanut Sauce:

½ cup peanut butter
1 lime (juiced)
1 tbsp soy sauce (GF tamari)
1 tsp sriracha

Main:

1 block tempeh (cut into strips)
1 red onion (quartered)

Method:

Blend marinade, coat tempeh, and refrigerate 2+ hours.
Skewer tempeh & onions, grill 3 mins per side.
Whisk peanut sauce, drizzle generously.

Pro Tip: Soak skewers in coconut milk before grilling for extra richness.

Serve With:

Cucumber relish
Sticky rice

Source: “Pok Pok” by Andy Ricker (veganized)

2. South African Braai Grilled Sweet Potato & Chakalaka Relish 🇿🇦

Flavor Profile: Smoky, spicy, with tangy tomato notes

Ingredients:

Chakalaka:

1 can diced tomatoes
1 tbsp curry powder
1 carrot (grated)
1 tsp ginger, minced

Main:

2 large sweet potatoes (sliced into rounds)
1 tbsp smoked paprika

Method:

Grill sweet potatoes 5 mins per side until charred.
Sauté chakalaka ingredients 10 mins until thick.
Top potatoes with relish.

Hack: Add canned beans to chakalaka for protein.

Serve With:

Grilled corn
Vegan boerewors (spiced seitan sausage)

Source: “The South African Vegan Cookbook” by Leozette Roode

3. Mexican Al Pastor Grilled Jackfruit Tacos 🌮🇲🇽

Flavor Profile: Pineapple-sweet, achiote-spiced, with chipotle heat

Ingredients:

Adobo Marinade:

3 tbsp achiote paste
½ cup pineapple juice
2 chipotle peppers in adobo

Main:

2 cans young jackfruit (drained)
1 pineapple (sliced into rings)

Method:

Shred jackfruit, marinate 1 hour.
Grill pineapple 2 mins per side, chop.
Char jackfruit on skewers 4 mins per side.

Pro Tip: Stack jackfruit on a vertical skewer (like traditional al pastor) for even cooking.

Serve With:

Corn tortillas
Pickled red onions

Source: “Nopalito” by Gonzalo Guzmán (adapted)

4. Indian Tandoori Grilled Cauliflower (वेगन टंडूरी गोभी) 🇮🇳

Flavor Profile: Yogurt-tangy, garam masala-spiced

Ingredients:

Marinade:

1 cup coconut yogurt
2 tbsp tandoori masala
1 tbsp ginger-garlic paste

Main:

1 head cauliflower (cut into steaks)
1 tbsp mustard oil

Method:

Coat cauliflower in marinade, rest 1 hour.
Grill 6 mins per side until blackened.

Hack: Use a grill basket to prevent florets from falling apart.

Serve With:

Mint chutney
Basmati rice

Source: “Vegan Richa’s Indian Kitchen” by Richa Hingle

5. Greek Grilled Halloumi & Watermelon Skewers (Χαλλούμι) 🇬🇷

Flavor Profile: Salty-sweet, minty, with balsamic glaze

Ingredients:

1 block vegan halloumi (cubed)
2 cups watermelon (cubed)
1 tbsp dried oregano
2 tbsp balsamic reduction

Method:

Skewer halloumi & watermelon alternately.
Grill 2 mins per side until halloumi browns.
Drizzle with balsamic.

Pro Tip: Freeze halloumi 30 mins before grilling for better sear.

Serve With:

Kalamata olives
Grilled pita

Source: “My Greek Table” by Diane Kochilas (veganized)

🔥 Global Grilling Pro Tips

✔ Control heat zones:

High heat: Halloumi, tempeh
Medium heat: Jackfruit, cauliflower
Low heat: Sweet potatoes
✔ Char for depth: Blackened edges = flavor.
✔ Rest proteins: Let grilled items sit 5 mins before serving.

Which global BBQ will you try? Tag #VeganGrillWorldTour!

Want Part 5? (Grilled Desserts? DIY Spice Blends? Comment requests!) 🍍🔥

📚 Recipe Sources & Techniques

Pok Pok by Andy Ricker (Satay method)
The South African Vegan Cookbook (Chakalaka recipe)
Nopalito by Gonzalo Guzmán (Al Pastor technique)
Vegan Richa’s Indian Kitchen (Tandoori marinade)
My Greek Table by Diane Kochilas (Halloumi prep)

Vegan Grill Recipes: Part 3 – Global BBQ Styles Reinvented

Published April 2, 2025 | By GoVeganRecipe

🌎 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.

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:

Whisk marinade, soak seitan 4+ hours (overnight best).
Skewer alternating seitan & veggies.
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)

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:

Blend jerk paste into a marinade. Coat mushrooms, rest 2 hours.
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)

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:

Blend chimichurri, reserve half for serving.
Brush tofu with chimichurri, grill 4 mins per side.
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)

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:

Salt eggplant slices, rest 30 mins to remove bitterness.
Grill 4 mins per side until tender.
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)

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:

Simmer tare sauce until syrupy (15 mins).
Brush mushrooms with oil, grill 2 mins per side.
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)

🔥 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!) 🍍🔥

📚 Recipe Sources & Techniques

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

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

Vegan Grill Recipes: Part 2 – 5 High-End Plant-Based BBQ Creations

Published April 2, 2025 | By GoVeganRecipe

Now that you’ve mastered the basics, let’s dive into 5 gourmet vegan grill recipes with bold flavors, chef-worthy presentation, and pro-level techniques.

1. Smoked Paprika & Maple Glazed Portobello Steaks 🍄🔥

Flavor Profile: Umami-rich, smoky-sweet, meaty texture

Ingredients:

4 large Portobello mushrooms (stems removed)
¼ cup maple syrup
2 tbsp smoked paprika
3 cloves garlic, minced
2 tbsp balsamic vinegar

Method:

Whisk marinade ingredients, coat mushrooms, rest 30 mins.
Grill 5 mins per side on high heat.
Brush with extra glaze before serving.

Serving Suggestion: Over creamy polenta with grilled asparagus.

Pro Tip: Reverse-sear for extra tenderness (low heat first, then char).

2. Jackfruit “Pulled Pork” Sliders with Carolina Gold BBQ Sauce 🍍🌶️

Flavor Profile: Tangy, sweet, with a vinegar kick

Ingredients:

2 cans young green jackfruit (in brine)
1 cup Carolina Gold BBQ sauce (mustard-based)
1 tbsp liquid smoke
½ tsp cumin

Method:

Shred jackfruit, marinate 1 hour.
Grill in foil packet 20 mins (indirect heat).
Pile onto GF slider buns with vegan slaw.

Hack: Add crushed pineapple for natural sweetness.

3. Blackened Cajun Tofu Skewers with Remoulade Dip 🍢⚜️

Flavor Profile: Spicy, crispy, with a creamy finish

Ingredients:

1 block extra-firm tofu (pressed, cubed)
2 tbsp Cajun seasoning
1 tbsp olive oil

Remoulade:

½ cup vegan mayo
1 tbsp Dijon mustard
1 tsp hot sauce

Method:

Toss tofu in oil & seasoning.
Skewer, grill 3 mins per side.
Serve with remoulade.

Pro Tip: Freeze tofu first for a chewier texture.

4. Grilled Peach & Halloumi Salad (Vegan “Feta” Style) 🍑🥗

Flavor Profile: Sweet, salty, with herbaceous notes

Ingredients:

2 peaches, halved
1 block vegan halloumi (or firm tofu)
4 cups arugula
¼ cup balsamic glaze

Method:

Grill peaches 2 mins per side.
Sear halloumi 3 mins per side.
Toss with arugula & glaze.

Hack: Add candied pecans for crunch.

5. Coffee-Rubbed Seitan Ribs with Bourbon BBQ Glaze 🥃🍖

Flavor Profile: Bold, smoky, with a whiskey kick

Ingredients:

1 lb homemade seitan ribs
2 tbsp coffee grounds
1 tbsp brown sugar
½ cup bourbon BBQ sauce

Method:

Rub seitan with coffee mix.
Smoke 30 mins (or indirect grill).
Glaze & char 2 mins per side.

Pro Tip: Braise seitan first for fall-off-the-bone texture.

📌 Final Grilling Pro Tips

✔ Let veggies char for maximum flavor
✔ Rest vegan “meats” 5 mins before slicing
✔ Pair with bold sides (grilled corn, potato salad)

Which recipe will you try first? Tag #VeganGrillMaster