Vegan Barbecue Recipes to Elevate Your Grill Game This Season

Vegan Barbecue Recipes to Elevate Your Grill Game This Season

By Derek Sarno

Introduction to Vegan Barbecue

Barbecue season is a great opportunity to explore bold and flavorful vegan dishes that go beyond the usual sides. This guide introduces three standout vegan barbecue recipes using aubergine (eggplant), hot box cabbage, and butternut squash. Each dish is paired with different sauces to bring out unique textures and tastes perfect for the grill.

Preparing Aubergine for the Grill

Slice aubergine lengthwise and roast it at 200°C (400°F) for 15 to 20 minutes until soft and slightly wrinkled, resembling a raisin. Once cooled, scoop out the flesh carefully to maintain whole fillets. Marinate the fillets in barbecue or sweet chili sauce for several hours or overnight to enhance flavor.

Butternut Squash Steaks

Cut butternut squash into thick steaks about 1 to 1.5 inches thick. Cook until tender enough for a skewer to slide through easily, but avoid overcooking. After cooking and cooling, peel the steaks and coat them evenly with barbecue seasoning. This allows the squash to develop a nice char and deep flavor when grilled.

Hot Box Cabbage

Divide cabbage into wedges and coat with barbecue sauce or a mixture of barbecue spice and hoisin sauce. Let the flavors meld before grilling. The grill imparts a smoky, charred flavor while the sauce adds complexity to each bite. This can be cooked outdoors on the grill or indoors.

Grilling Techniques and Tips

  • Preheat the grill to around 400°F (200°C) for optimal searing.

  • Monitor the grill for hot spots and rotate food items as needed to prevent burning.

  • Light charring adds desirable flavor and enhances the texture of grilled vegetables.

  • Minimal or no oil is required for these recipes thanks to the seasonings and natural vegetable juices.

Serving Suggestions

Arrange the grilled aubergine fillets, butternut squash steaks, and cabbage wedges attractively to create a vibrant, satisfying vegan barbecue meal. Add grilled jalapenos for an optional spicy component.

Key Takeaways

  • Roast aubergine halves until soft before marinating for a rich flavor.

  • Prepare butternut squash steaks carefully to avoid overcooking.

  • Season cabbage with barbecue and hoisin sauces for smokiness and depth.

  • Maintain grill heat and manage hot spots for even cooking and char.

  • Use bold sauces and spices to make vegetables the star of the barbecue.

Conclusion

These vegan barbecue recipes provide an easy and delicious way to enjoy seasonal grilling with plant-based ingredients. Their bold flavors and simple preparations make them perfect additions for any cookout.

About the Author

Derek Sarno
Plant-based chef Derek Sarno—co-founder of Wicked Kitchen and former Tesco Director of Plant-Based Innovation—shares bold, flavor-packed vegan recipes, mushroom “butchery” techniques, and pro tips that turn vegetables into crave-worthy center-of-the-plate dishes, inviting cooks of every skill level to join his flavor-first community.

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