3 Vegan BBQ recipes to fall in love with

More of us are going Vegan than ever before. The Vegan Society is bigger and more influential than ever. But what if someone you know has become Vegan, you’re about to have a BBQ, and you have no clue what to cook? Here are 3 simple Vegan BBQ recipes to delight them.

Vegan BBQ recipes – Vegan kebabs with avocado dressing

BBC Good Food contains loads of great Vegan BBQ recipes. This is just one of them.


  • 3.5 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 tsp chilli flakes
  • 3 rosemary sprigs, finely chopped
  • 4 Portobello mushrooms, each cut into quarters
  • 4 peaches, destoned, each cut into quarters
  • 2 large courgettes, each cut into 8 chunks
  • 2 large red onions, each cut into 8 wedges (leave the root on)
  • 1 avocado
  • 1 lemon, juiced
  • Half tsp wholegrain mustard
  • large bag rocket, watercress and spinach salad
  • 2 tbsp toasted mixed seeds

What to do

  • Mix 3 tbsp oil with the crushed garlic, chilli flakes and rosemary
  • Push alternate pieces of mushroom, peach, courgette and red onion onto skewers
  • Brush the kebabs with your flavoured olive oil and season with salt and black pepper
  • Mix the avocado, half the lemon juice and 50ml water to a smooth dressing and season to taste
  • Whisk the remaining lemon juice, half tbsp olive oil and mustard together, then toss it into the mixed rocket salad and toasted seeds
  • Barbecue or grill the skewers for 4-5 mins on each side or until cooked through
  • Serve with the avocado dressing and salad

Vegan BBQ recipes – Jamie Oliver’s Vegan veggie burgers

Thanks to Jamie Oliver for this fabulous recipe for Vegan veggie burgers. Also for the photo above – doesn’t it look delicious?


  • 1 x 400 g tin of chickpeas
  • 1 x 340 g tin of sweetcorn
  • ½ a bunch of fresh coriander , (15g)
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 lemon
  • 3 heaped tablespoons plain flour , plus extra for dusting
  • rapeseed oil
  • 1 small round lettuce
  • 2 large ripe tomatoes
  • tomato ketchup
  • 4 wholemeal burger buns

What to do

  • Drain the chickpeas and sweetcorn and pout them in the food processor
  • Add half the coriander leaves and all the stalks
  • Add the spices, flour and a pinch of sea salt
  • Finely grate the lemon zest in then pulse the mix until it’s blended but not smooth
  • On a flour-dusted surface, divide and shape the mixture into 4 equal patties about 2cm thick
  • Leave them in the fridge for half an hour to go firm
  • Heat a splash of oil in a large frying pan over a medium heat, cook the patties for 10 minutes, turning them half way, or cook them until they’re golden, cooked right through
  • Prepare your lettuce and tomatoes to go in the bun.
  • Squeeze a large blob of ketchup onto each toasted or fresh bun – either is great
  • Add the burgers on top
  • Layer slices of tomato, lettuce leaves, and a few coriander leaves before putting the top on

Classic BBQ Vegan ribs

Thanks to Vegan Heaven for this one. Serve these amazingly tender Vegan ribs with potato wedges and a Vegan dressing. It’s measured in American cups, which you can translate into metric using this chart prepared by Delicious Magazine:


  • 3 teaspoons extra virgin olive oil
  • 2 cups coarsely chopped white mushroom caps
  • 2 cups vital wheat gluten
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika powder
  • 1 teaspoon smoked paprika powder
  • 1 teaspoon ground annatto food colouring
  • 1 teaspoon onion powder
  • 1 teaspoon ground sea salt
  • 1 cup mushroom broth, plus more if needed
  • 1/2 cup dark beer
  • 1/4 cup soy sauce
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon hickory-flavoured liquid smoke
  • 1 tablespoon tomato paste
  • 2 tablespoons natural creamy peanut butter
  • 2 cups BBQ-sauce
  • Sliced jalapeño peppers
  • Minced coriander

What to do

  • Warm 2 teaspoons of olive oil at medium high heat
  • Add the mushrooms and cook them until soft – about 5 mins – then leave them to cool down
  • Whisk the gluten, garlic powder, paprika, smoked paprika, annatto, onion powder and salt
  • Put the mushrooms, broth, beer, soy sauce, Worcestershire sauce, liquid smoke, tomato paste, and peanut butter in a food processor or blender until it’s smooth and creamy
  • Add it to your dry mixture and stir it until it turns into a stretchy ball of dough
  • Knead the dough for about a minute
  • Pat the dough flat in a baking tray so it fills the tray
  • Bake for 30 minutes then let it cool for 10-15 minutes
  • Remove it from the pan and score it horizontally – but don’t cut it all the way through – so it looks like two racks of ribs
  • Smother the ribs with the sauce and cook for 3 to 4 minutes per side, or until you see grill marks
  • Use any extra BBQ sauce for dipping
  • Serve with sliced jalapeño peppers and minced coriander for a rich, fiery kick

Yum? Come back for more BBQ recipes.

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