My exclusive menu has been published over on My Vegan Mind but you can also find it here. This menu is a bit of a cheats menu as you don’t need a BBQ to make it or you can prepare some of the food and then just heat through on the BBQ!
Cauliflower & Mushroom Pops
Ingredients
1 Cauliflower
16 Button mushrooms
250ml Unsweetened Almond Milk
125g Plain flour
1 Tsp Cumin
1 Tsp Smoked paprika
2 Tsp Garlic powder
125ml Piri Piri sauce
Olive Oil Spray
Method
The cauliflower & mushroom pops are hot but you could tame the heat by using a different sauce why not try sweet chilli sauce if you’re not a heat freak!
The cauliflower & mushroom pops are hot but you could tame the heat by using a different sauce why not try sweet chilli sauce if you’re not a heat freak!
First break up the cauliflower into florets and peel and de-stalk the mushrooms (you don’t need to de-stalk the mushrooms its just what I did).
Mix the next 5 ingredients into a bowl making sure all the flour has been incorporated into a batter. Lightly oil a large baking tray with the olive oil spray.
Drop the cauliflower florets into the batter and mix to coat and transfer to the baking tray. Drop the mushrooms into the batter and mix to coat and transfer to the tray. If you have any batter left over you could always try pieces of red pepper or broccoli.
Bake in a moderate oven for 15 minutes until the batter has hardened a little, then add the chilli sauce and return to the oven for a further 5 minutes. Remove from the oven and serve straight away or when cold wrap in a silver foil parcel and place on the BBQ for 5-10 minutes to heat through.
BBQ Strips
Ingredients
1 Tbsp Olive oil
½ Onion, finely diced
2 Cloves of garlic, crushed
¼ Chilli, finely diced
25ml Bourbon (I used Jim Beam, its listed as vegan)
25ml Water
1 Tbsp Soy sauce
3 Tbsp Tomato ketchup
1 Tbsp maple syrup
1 Tbsp cider vinegar
1 Tsp Mustard powder
1 Tsp Smoked paprika
1 Block of tofu, frozen then defrosted, pressed and cut into strips (I use Cauldron – 396g Net weight)*
1 Tbsp Olive oil
½ Onion, finely diced
2 Cloves of garlic, crushed
¼ Chilli, finely diced
25ml Bourbon (I used Jim Beam, its listed as vegan)
25ml Water
1 Tbsp Soy sauce
3 Tbsp Tomato ketchup
1 Tbsp maple syrup
1 Tbsp cider vinegar
1 Tsp Mustard powder
1 Tsp Smoked paprika
1 Block of tofu, frozen then defrosted, pressed and cut into strips (I use Cauldron – 396g Net weight)*
Method
Saute the onion, garlic and chili in the olive oil until the onions are translucent, turn the heat down you don’t want to burn the garlic.
Saute the onion, garlic and chili in the olive oil until the onions are translucent, turn the heat down you don’t want to burn the garlic.
Add the bourbon, it will sizzle like mad! Stir, then add the water and stir again.
Add the soy sauce, tomato ketchup, maple syrup and cider vinegar and bring to the boil, stirring all the time.
Reduce the heat so the mixture is simmering and add the mustard powder and smoked paprika. Continue to simmer for another 5 minutes until the mixture thickens.
Pour half the sauce into a bowl and add the tofu strips. Add the remaining sauce and gently turn the tofu so that it is covered in the sauce.
Let sit for at least 2 hours or longer if you have the time.
Turn the tofu strips onto a greased baking tray and bake in a medium oven for 40-45 minutes or cook on a BBQ turning every 2 minutes until all sides are ‘seared’.
* You don’t need to use frozen tofu but it does give a chewier texture
Aubergine & Courgette Strips with Herb Dip
Ingredients
1 Courgette
1 Aubergine
Olive oil
Dressing
2 Tbsp Olive oil
2 Tbsp Chilli oil
2 Tsp Balsamic vinegar
Dip
200ml Soy yoghurt
1 Tsp Cumin
¼ Tsp Salt
2 Tbsp Chopped fresh chives
2 Tbsp Chopped fresh parsley
1 Courgette
1 Aubergine
Olive oil
Dressing
2 Tbsp Olive oil
2 Tbsp Chilli oil
2 Tsp Balsamic vinegar
Dip
200ml Soy yoghurt
1 Tsp Cumin
¼ Tsp Salt
2 Tbsp Chopped fresh chives
2 Tbsp Chopped fresh parsley
Method
Slice the aubergine and courgette lengthways. Salt the aubergines and set aside to release the bitterness.
Slice the aubergine and courgette lengthways. Salt the aubergines and set aside to release the bitterness.
Mix the olive oil, chilli oil and balsamic vinegar thoroughly to make the dressing.
Once the aubergines have released some liquid, rinse and pat dry.
Brush a little olive oil onto one side of each strip of vegetable and place on the BBQ (or you can use a griddle pan) while it is cooking brush on the dressing and turn over, brush the other side with the dressing and turn once more until you have griddle marks in the flesh.
Transfer to a plate and cook the remaining slices.
To make the dip mix all the ingredients and serve with the vegetable strips.
Corn on the Cob with herbed ‘butter’
Ingredients
4 Ears of corn
2 Tbsp Vitalite or other vegan margarine
1 Tbsp Chopped fresh chives
1 Tbsp Chopped fresh basil
Salt & Pepper
4 Ears of corn
2 Tbsp Vitalite or other vegan margarine
1 Tbsp Chopped fresh chives
1 Tbsp Chopped fresh basil
Salt & Pepper
Method
Cut the 4 ears of corn in half, if you cut through the corn kernels the core will snap in two if you break it with your hands.
Cut the 4 ears of corn in half, if you cut through the corn kernels the core will snap in two if you break it with your hands.
Either cook the corn in boiling water for 5-10 minutes or wrap in foil and place on the BBQ, turning often. If you don’t mind some of the kernels burning you don’t need to wrap in foil.
To make the herbed butter mash the herbs and seasoning into the margarine and return to the fridge to harden.
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