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

🌍 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.

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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:

1. Blend marinade, coat tempeh, and refrigerate 2+ hours.
2. Skewer tempeh & onions, grill 3 mins per side.
3. 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)

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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:

1. Grill sweet potatoes 5 mins per side until charred.
2. Sauté chakalaka ingredients 10 mins until thick.
3. 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

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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:

1. Shred jackfruit, marinate 1 hour.
2. Grill pineapple 2 mins per side, chop.
3. 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)

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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:

1. Coat cauliflower in marinade, rest 1 hour.
2. 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

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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:

1. Skewer halloumi & watermelon alternately.
2. Grill 2 mins per side until halloumi browns.
3. 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)

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🔥 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!) 🍍🔥

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📚 Recipe Sources & Techniques

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