As the UK gears up for summer, many are firing up their barbecues, and a growing number of people are exploring delicious plant-based options. For those who have recently transitioned to a vegan diet, the thought of a traditional barbecue might seem daunting, but culinary experts assure that meat-free certainly doesn't mean treat-free. The key, according to Genevieve Taylor, author of How to BBQ, is to approach it like any other meal: with one central star and a few complementary sides, rather than an overwhelming array of dishes.
Starting a vegan barbecue with exciting appetisers can set the tone. Shaun McAnuff, author of Original Flava: Easy Caribbean, suggests tostones – a crisp plantain dish. Green plantains, which are denser and less sweet than their yellow counterparts, are boiled, sliced, flattened, and then barbecued until crispy. These can be served with guacamole or salsa. Aubergines are another excellent choice for starters, as Taylor highlights their ability to absorb smoky flavours. Sliced lengthways, brushed with oil, seasoned, and grilled until soft, they can then be spread with a filling like walnut pâté infused with spices, herbs, and pomegranate molasses, before being rolled up. These can even be prepared in advance and served at room temperature.
For the main event, plant-forward chef Bettina Campolucci Bondi recommends 'hedgehogging' aubergines and courgettes, marinating them in olive oil, salt, pepper, miso, soy, or jerk seasoning to infuse flavour into every crevice. Stuffed vegetables also offer a satisfying main course. Taylor suggests halving courgettes lengthways, cross-hatching the cut side, drizzling with olive oil, and grilling until soft. The scooped-out flesh can then be chopped, mixed with cooked puy lentils, and spooned back into the courgette shells for a brief return to the barbecue. While traditionally served with mint sauce and ricotta, vegan alternatives like coconut yoghurt or vegan cheese work just as well. Peppers, filled with chickpeas, harissa, and coriander, can be roasted off to the side of the heat until tender, then brought over the flames to crisp up, served with a dollop of harissa-spiked coconut yoghurt.
No barbecue is complete without a variety of sides. Taylor suggests sweet potato wedges paired with a zesty lemon-tahini dressing and roasted chickpeas for added crunch. Grilled carrots layered with pecans, spring onions, herbs, and generous amounts of olive oil also make a vibrant addition. Even small gem lettuces can get a quick char on the grill; a few seconds on each side with oil and salt, drizzled with vegan pesto and sprinkled with sugar and smoked paprika caramelised pine nuts, creates a surprising and delicious side dish.
To round off the meal, the dying embers of the barbecue can be utilised for dessert. Campolucci Bondi's winning suggestion is griddled pineapple with maple syrup and chilli. Alternatively, ripe, unpeeled bananas can be slit (not all the way through), stuffed with chocolate and peanut butter, and barbecued until the filling melts into a gooey treat. These creative vegan options ensure that everyone can enjoy a flavourful and exciting barbecue experience this summer.