How do Vegetarians have BBQs?!
How do Vegetarians have BBQs?
Every summer, I usually have BBQs and beer with my friends. I've been a vegetarian for about 3 months now and I don't want to lose experiencing bbq during the hot summer heat looking at all the women go by.
What would you guys eat?
Answers:
i am not a vegetarian .. but one thing i have tried & is awesome on the bbq is portobello mushroom burgers, shaped like a regualr hamburger but so much flavour! they bbq nice and don't dry out, like i find vegie burgers can .. try it you will not be sorry.
you could also try cubing firm tofu marinate in a sauce you like then skewer with other vegies of your choice baste while bbq'ing .. i have had that too so good. i have also included some links that have veg-recipes for bbqing. good luck & enjoy
http://www.vnv.org.au/veggobbq.htm...
http://allrecipes.com/recipes/bbq--grill...
Source(s):
my aunt was vegetarian & she made great bbq'ed meals
Most supermarkets do great vegetarian sausages made out of tofu, in a range of flavours. You can slap them on the bbq just like your mates can with their "normal" sausages. That or vegie patties for burgers are good.
You can have veggie burgers and tofu dogs.
Kansas City Baked Beans
Recipe By : Cheryl Alters Jamison and Bill Jamison in "Smoke & Spice"
Serving Size : 6 Preparation Time :0:15
Categories : Beans/Peas Two Thumbs Up Amount Measure Ingredient -- Preparation Method
1 pound dried navy beans
6 cups water
1 teaspoon salt -- plus more to taste
1 medium onion -- chopped
2 medium bell peppers -- chopped
preferably red and green
1 cup Struttin' Sauce
1 cup apple cider
1/3 cup dark molasses -- unsulphured variety
1/4 cup prepared yellow mustard
2 tablespoons cider vinegar -- or less to taste
Soak the beans for at least 4 hours, preferably overnight, in water to cover, then drain.
In a large, heavy saucepan, combine the beans with the water. Bring the beans to a boil over high heat, and then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally for at least 2 to 3 hours, depending on the beans. Stir in the salt after the beans begin to seem dry. The beans are ready when they mash easily but still hold their shape. Drain the beans.
Preheat the oven to 325 F, and spray a Dutch oven or other baking dish with cooking spray or wipe lightly with oil.
In a nonstick skillet, water-saute the onion and bell pepper until soft. Transfer the onion and bell pepper mixture to the Dutch oven or baking dish. Mix in the remaining ingredients, including the beans. Bake, covered, for about 1 hour. Uncover and bake for an additional 15 to 30 minutes. Serve hot.
CURTIS'S VARIATION: Use Vallarta beans instead of navy beans; these are particularly suited for making barbecued beans.
Serving Ideas : These can be made ahead; they reheat especially well.
NOTES : (adapted by Curtis Jackson)
Boston has no monopoly on baked beans. This is how they cook them out west in Kansas City, where barbecue sauce is a key ingredient....
SERVES 6 TO 8
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Struttin' Sauce
Recipe By : Cheryl Alters Jamison and Bill Jamison in "Smoke & Spice"
Serving Size : 6 Preparation Time :0:10
Categories : Condiments , Sauces
Two Thumbs Up Amount Measure Ingredient -- Preparation Method
1 medium onion -- chopped
2 cloves fresh garlic -- minced
1 cup tomato puree
3/4 cup cider vinegar
3/4 cup water
6 tablespoons brown sugar
6 tablespoons chili powder
1/4 cup tomato paste
3 tablespoons Worcestershire sauce
4 teaspoons celery salt
1 tablespoon prepared yellow mustard
1 tablespoon freshly ground black pepper
1 tablespoon corn syrup
1 tablespoon Liquid Barbecue Smoke(R) -- OPTIONAL
In a nonstick saucepan, water-saute the onions and garlic until they are softened, about 5 minutes. Mix in the remaining ingredients, reduce the heat to low, and cook the mixture until it thickens, approximately 30 minutes. Stir frequently. If the consistency is thicker than you prefer, add a little water. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks.
Curtis sez: "I thought that a full tablespoon of liquid smoke would be far too much, but after slowly adding it and tasting as I went along I convinced myself to add the whole tablespoon, and was glad of it later."
NOTES : (adapted by Curtis Jackson)
Kansas City is the sauce capital of the country, where they practically pave the streets with the stuff. Over the last half century, local pitmasters perfected a spicy, sweet sauce, thick with tomatoes, that ultimately became the most common and popular style nationally. When you look for a commercial sauce in a supermarket today, Kansas City-style may be the only kind you find. Few of the packaged products, however, rival the originals, still served in Bar-B-Q joints all over town, or good homemade variations on the same theme. This version is modeled on the sauce that Ollie Gates created years ago for his thriving small chain of Gates & Son's restaurants. Like Gates's classic, our rendition will leave you strutting with satisfaction.
MAKES ABOUT 2 1/4 CUPS
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Smoky Grilled Sweet Onions
Recipe By : Jack Jackson
Serving Size : 1 Preparation Time :0:03
Categories : Grilled/Smoked , Side Dish
Two Thumbs Up Amount Measure Ingredient -- Preparation Method
sweet onions (preferably Vidalia) -- small are better
liquid Butter Buds(or other substitute)
Liquid Smoke flavoring
For each onion:
Cut two squares of aluminum foil large enough to wrap the onion with a little bit of airspace left on top. Lay the squares one on top of the other on the counter.
Peel the onion, cut each end off flat, and place the onion on one of its flat ends on the aluminum foil. Gently scoop out a shallow depression in the top of the onion, approximately 1/4 inch deep. This will allow you to pour ingredients in the top of the onion and have them slowly seep down into the layers of the onion.
Into each onion, pour a small amount of liquid butter substitute (the amount varies with the size of the onion; use 1 teaspoon for a small onion and scale up accordingly for larger onions). Regardless of the size of the onion, carefully add 1/8 teaspoon liquid smoke flavoring.
Fold the aluminum foil squares up around the onion and fold closed at the top. Grill over medium heat until onions are soft, about 30 minutes. Serve with any juices that may result from cooking.
Serving Ideas : Serve as an appetizer or side-dish.
NOTES : (adapted by Curtis Jackson)
Make these onions when you are already grilling something else; just set them on the side of the grill while you are grilling other things. Maui onions are passable for this dish, but Vidalias are highly preferred (I haven't tried Walla Wallas yet).
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Mango Sorbet
Recipe By : Curtis Jackson
Serving Size : 3 Preparation Time :0:00
Categories : Desserts , Two Thumbs Up, Food Processor/Blender ,Fruit Amount Measure Ingredient -- Preparation Method
28 ounces frozen mango -- very slightly thawed
1/4 cup lemon juice -- or more to taste
1 cup apple juice -- or more as needed
Equalr sweetener -- to taste
Take the mango out of the freezer and let sit out at room temperature approximately 30 minutes before you are going to make the sorbet.
Put the mango, lemon juice, and 1/2 CUP of the apple juice into a blender or food processor and puree until smooth, adding additional apple juice as needed for smooth blending and texture. You may require 1 1/2 cups of apple juice or more in all.
Add sweetener to taste and blend in (I've added as little as no sweetener and as much as four 1-gram packets of sweetener; depends on the sweetness of the mangos and your personal tastes).
Serve immediately.
Serving Ideas : Eat all this at one sitting; it gets rock-hard if refrozen
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Peach or Nectarine Sorbet
Recipe By : Curtis Jackson
Serving Size : 3 Preparation Time :0:15
Categories : Desserts , Two Thumbs Up, Food Processor/Blender , Fruit Amount Measure Ingredient -- Preparation Method
5 large TRULY RIPE SOFT peaches or nectarines -- peeled, pitted, and cut into 3/4" chunks
1/4 cup lemon juice -- or more to taste
1/2 cup apple juice -- or more as needed
Equal sweetener -- to taste
Choose very ripe juicy peaches or nectarines for this recipe; if they are very firm don't even bother because this recipe will yield ghastly results. Prepare 2 of the fruits and freeze the chunks on a baking sheet, taking care that they do not touch each other. Prepare the other 3 fruits and refrigerate the chunks.
Put the frozen fruit chunks, refrigerated fruit chunks, lemon juice, and 1/4 CUP of the apple juice into a blender or food processor and puree until smooth, adding additional apple juice as needed for smooth blending and texture. You may require 1 cup of apple juice or more in all.
Add sweetener (if necessary) to taste and blend in. If you pick good ripe juicy peaches or nectarines, you should not need any sweetener at all.
Serve immediately.
Serving Ideas : Eat all this at one sitting; it gets rock-hard if refrozen
Grilled Summer Squash,Eggplant w/Cinnamon-Chipotle Butter
Recipe By : Annie Sommerville in "Fields of Greens"
Serving Size : 3 Preparation Time :0:15
Categories : Grilled/Smoked , Two Thumbs Up Amount Measure Ingredient -- Preparation Method
2 pounds small summer squash (crookneck, zucchini) -- halved lengthwise -- in thirds if thick
4 small Japanese eggplant (about 1 pound) -- cut in thirds -- lengthwise
3/4 cup Cinnamon-Chipotle Butter -- recipe to follow
VERY VERY lightly spray the cut sides of the vegetables with cooking spray (I like to use butter-flavored PAM for this).
Lightly spray a clean grill with cooking spray, then get it very hot, preferrably using mesquite charcoal or mesquite chips. Grill the vegetables cut-side down over high heat until they are done but only blackened in rare spots, about 5 or 6 minutes. For pieces with two cut sides, turn them once halfway through. (If you want you can watch them carefully and turn them 90 degrees partway through to get nice crosshatch grill marks).
Brush the cut side of each piece generously with the Cinnamon-Chipotle Butter and serve hot or warm.
I agree with first answerer above.
When I have a BBQ, I butter corn and wrap it up in aluminium foil and barbeque it. You can also barbeque vegetable skewers-- capsicum, mushrooms, zucchini, eggplant etc. Tastes really wonderful.
I also barbeque vegetarian "Satay". I'm not sure if you get this in your area though. It's a Southeast-Asian food made of chicken or beef on a skewer(but obviously if you get the vegetarian version it would be made with mock meat). It's eaten with a nutty peanut sauce.
Hope this helps! Have fun in your BBQ!
You've never heard of grilled veggies? You can also grill veggie burgers and dogs, tofu, seitan or tempeh, and you can season them in any way that you want.
Start checking the newsstands for magazines such as "Vegetarian Times" and "Veggie Life". They'll do many, many articles and features on veggie grilling. They do so every spring and early summer. And they have websites. In fact, there are lots and lots of veggie recipe sites, and you'll find specific recipes and ideas on each of them. Just include the words "vegetarian" and "Recipe" in your search parameters.
Don't worry, your BBQ days have just begun.
There are lots of grillable veggies, if you want to do it that way. Onion and bell pepper comes to mind. Grilled leeks, mushrooms, and carrots also have possibilities.
Dang! I'm getting hungry just thinking about them!
the other days I had these fake ribs, the were on skewers and when I added my own BBQ sauce they were oh so good. There are a lot of fake meats out there!
I grill all sorts of veggies, boca burgers etc.
I have veggie bbqs all of the time. Thread some lightly steamed rosemary new potatoes on a wooden skewer with some pearl onions, zuchini, yellow squash, cherry tomatoes and mushrooms. Marinade in garlic and olive oil, then grill and brush with bbq sauce. You can also grill portabello mushroom caps and serve them like a burger. Grilled eggplant, bell peppers, and pineapple are great too. Grill fruit kababs with a yogurt dipping sauce are nice too. No need to alter your entertaining style, just alter the menu. A beer goes just as good with veggie food as it does with meat. (even better) If you think about it, meat is all about the seasonings thats put on it. Veggie foods are well suited to the same flavors. Have fun!