11 Best Meat-Free BBQ Recipes
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Barbecue season is upon us, and we can't wait to get out in the garden and light up some coals to cook up a feast of burgers and sausages.
These meat-free BBQ recipes are a great alternative to animal products and we promise you won't even miss the meat once you try some of the vegetarian alternatives we've put together for you.
For even more tasty barbecue recipes, try these family-friendly barbecue ideas and if you can't get outdoors don't worry with this great guide on how to have an indoor barbecue!
Halloumi Burgers
This delicious halloumi burger recipe is a great summertime BBQ treat. We can't get enough of the super-crispy squeaky cheese and we think you'll feel the same!
Makes: 2 Burgers
Ingredients:
250g pack of halloumi sliced into 6
2 tbsp flour
3 tbsp oil
A quarter of a cucumber, peeled
Half a carrot, peeled
2 brioche burger buns
A handful of salad leaves
4 tbsp mayonnaise
1 tbsp sweet chilli sauce
Method
Heat the oil in a pan on top of the BBQ until it's sizzling hot.
Dip each slice of halloumi in flour so it's completely covered in a thin layer.
Carefully place into the pan of oil and cook for 2 - 3 minutes until golden brown on both sides.
Use a vegetable peeler to slice thin strips of carrot and cucumber, and mix.
Remove the halloumi and place on a piece of kitchen paper to soak up the excess oil.
Mix the mayonnaise with the sweet chilli sauce.
Toast your burger buns with the insides down on the BBQ for 30 seconds until warmed and lightly charred.
Assemble each burger with the mayo, salad leaves, carrot and cucumber and use half of the slices of crispy halloumi in each burger.
Rights Reserved: Scrummy Lane
Sticky BBQ ribs
Even the most stubborn meat-eaters won't be able to resist this incredible sticky rib recipe. The homemade seitan is a perfect addition to any barbecue and will be sure to fill you up and have you wanting more.
Makes: 8 'ribs'
Courgette Lollipops
This tasty vegetarian recipe will have you passing on the salad for a more delicious, and far more fun vegetable dish. The sweet, salty marinade almost makes you forget these are healthy!
Makes: 24
Ingredients:
8 baby courgettes
2 lemons, zest and juice
2 tbsp oregano
2 tbsp clear honey
4 tbsp olive oil
1 tsp black pepper
Method:
Chop the top and bottom from each courgette, and cut into 3 equal chunks.
Mix the lemon zest and juice, honey, oil, pepper, a pinch of salt and oregano in a bowl, and divide into two.
Pour half over the courgettes in a bowl, and keep the rest in the fridge.
Marinate courgettes for as long as possible, we recommend 3 hours.
Soak wooden skewers in warm water for 30 minutes. Skewer the courgette pieces on to the end of each skewer, and cook on the barbecue for 2 or 3 minutes until you can see some grill marks appearing.
Serve the remaining sauce in a dipping bowl, and tuck in!
Rights Reserved: Olive
Mexican Street Corn
If you haven't tried Mexican street corn, you're in for a treat with this vegetarian recipe! These creamy, moreish summer delight will get your whole family rushing for seconds.
Makes: 6
Ingredients:
6 corn on the cobs
50g feta, crumbled
Small bunch of coriander, chopped
100g soured cream
50g double cream
50g butter
1 clove of garlic, crushed
cayenne pepper (optional for little ones)
Lime wedges to serve
Method:
To make the cream sauce, mix the double cream and sour cream with a pinch of salt.
Heat the butter, garlic and a pinch of cayenne pepper in a small pan until melted.
Grill your cobs on the barbecue for 10-15 minutes, turning continuously until you can see that they're lightly charred.
Spread the cream sauce on evenly. Crumble the feta over the top, sprinkle with pepper and coriander.
Serve with a lime wedge.
Rights Reserved: Olive Magazine
Lentil Carrot Hotdogs
This fab vegetarian BBQ recipe packs veggies and healthy lentils into sausages, to make a healthy, tasty BBQ treat! We recommend serving with fried onions, ketchup and mustard to get the perfect hotdog experience.
Makes: 8 sausages
Ingredients:
200g dried red lentils, rinsed
700ml veg stock
1 onion, finely diced
2 carrots, grated
1 ½ tsp smoked paprika
1 tsp garlic powder
150g plain flour
3 tsp olive oil
Method:
Cook the lentils in stock for 10 minutes, then drain.
Heat the oil in a frying pan, add the onion and cook for a few minutes.
Add the grated carrot and cook for a further 5 minutes.
Add the lentils, spices, salt and pepper and carrot mixture into a food processer and blitz until combined.
Pour the mix into a bowl with 3tbsp of flour, and mix. Slowly add the remaining flour, a little at a time until your sausages are thick and doughy.
Roll into sausage shapes, and refrigerate for 30 mins on a covered plate.
Grill sausages on the barbecue until they are warmed through and slightly charred, and serve in a hot dog bun.
Rights Reserved: Veggie Desserts
BBQ Cauliflower 'Wings'
These cauliflower 'wings' are finger-lickin' good, and one of our absolute favourite vegetarian BBQ recipes. You can guarantee you'll have some messy pups on your hand after tucking into these, but we think it's definitely worth it for how much your little ones will love them!
Makes: 8 servings
Ingredients:
1 large cauliflower
250g plain flour
250g panko breadcrumbs
1 tbsp onion powder
1 tbsp garlic water
Pinch of salt
250ml water
Your favourite BBQ sauce, or try the homemade sauce recipe below!
Method:
Wash and cut your cauliflower into chunks.
Whisk water, flour, garlic and onion powder and salt until combined.
Add the cauliflower to the batter mix and toss until you get it fully coated. Remove and tap off any excess batter onto the side of the bowl. Roll them in breadcrumbs, coating on all sides.
Barbecue until brown and crispy.
Toss with the barbecue sauce to coat, and cook for another 2 or 3 minutes, and these veggie wonders are ready to serve!
Rights Reserved: Nora Cooks
Strawberry Pasta Salad
This yummy summer pasta salad recipe is great for adults and little ones, and a perfect accompaniment to your vegetarian BBQ main courses.
Makes: 4 - 6 servings
Ingredients:
500g dry pasta
1 pint of fresh strawberries, halved with tops chopped off
1 ball of fresh mozzarella, diced into small cubes
3 tbsp balsamic glaze
1 handful loosely torn fresh basil
1/2 cup loosely packed torn fresh basil
Method:
Cook the pasta in a large pot of salted water, drain and rinse with cold water to stop it overcooking.
Toss the strawberries, basil and pasta together, pour into a serving bowl and drizzle with balsamic glaze, mixing to make sure the glaze covers most of the salad. If it feels like it's a little bit dry, add a few tablespoons of olive oil to get your salad to the perfect consistency.
Hungry For More?
Stuffed Sweet Potato
This protein-packed vegetarian sweet potato BBQ recipe is a hearty, smoky taste sensation your little ones will be over the moon with!
Vegan BBQ Sauce
If you've caught the cooking bug, you'll really impress your family with this easy veggie BBQ sauce recipe! We really mean easy - you only need to use 9 ingredients!
Gluten-Free Veggie Burgers
This vegetarian barbecue recipe is a great meatless choice, and each burger is packed full of meaty mushrooms that'll keep your little ones full for longer.
Vegan Kabobs
These amazing tofu kabobs are easy to make with your kids, and are a great nutritious vegan barbecue recipe that's great for summer evenings.
For more veggie- and vegan-friendly recipes, take a look at these vegetarian dinner recipes and this vegan cupcake recipe.
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An experienced Londoner, Emily loves to discover new and exciting places in the city, especially with her two younger brothers. She has a passion for fashion and design and is also involved in art charities that facilitate workshops for children with special needs and difficult home lives. Emily is a trained life coach and enjoys writing about general wellness, mindfulness, and healthy relationships.
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