9 Vegetarian BBQ Recipes

When it comes to hosting a barbecue its important to make sure everyone has access to great food. Below we breakdown 9 vegetarian BBQ recipes that are sure to leave a good impression on your guests. Whether you’re a vegetarian or not, these recipes will add a touch of flavor to your barbecue.

1. Grilled Vegan Burgers

Ingredients

Olive Oil
400g Black beans
1 finely chopped onion
Burgers
100g Cooked brown rice
1 tsp fennel seeds
½ tsp garlic salt
1 tsp smoked paprika
25g panko breadcrumbs
1 tbsp flat-leaf parsley

Pickled Onions

1 red onion
2 tbsp red wine vinegar
2tsp golden caster sugar

Chipotle Mayo

100g silken tofu
1 tsp cider vinegar
Mustard powder
1 tsp lemon juice
1 tsp chipotle paste 1 tsp

Guacamole

1 peeled avocado
½ red onion
½ red chilli
1 tbsp coriander chopped
½ lime

To serve

4 burger buns (vegan or regular)
Tomato slices
Lettuce leaves
Ketchup
Mustard

Instructions

1. Mix the vinegar with sugar and add salt until the sugar starts to dissolve.
2. Add the red onion and cover.
3. Blend all of the Chipotle Mayo ingredients together in a blender until smooth.
4. Add olive oil and blend further until the ingredients look like mayo. Pour into a bowl, cover and place in the fridge.
5. Mash the avocado up and add the onion, coriander and chilli. Stir in lime juice and then place in the fridge.
6. Place all burger ingredients in a blender and combine them. Divide the mixture into 4 and shape into patties. Place on a baking tray and chill for around 30 minutes.
7. Turn your BBQ to high, brush the patties with olive oil and place on the grill. Cook for 3 minutes each side.
8. Char burger buns then add mayo and lettuce leaves.
9. To finish add the guacamole and pickled onions before fixing in place with a skewer.

2. Avocado Tacos with Chipotle and Slaw

Ingredients

125g self-raising flour
1/2 tsp white pepper
1 lime
1 garlic clove
1 tsp ground cumin
4 corn tortillas
4 tbsp of coconut oil
200ml lager
2 avocados

Slaw

4 radishes
1/2 white cabbage
1/2 red onion
1 Handful coriander leaves
3 tbsp vinegar
1 tsp caster sugar

Chipotle Crema

1/2 tsp chipotle paste
1 garlic clove
1/2 tsp smoked paprika
1/2 juiced lime
4 tbsp sour cream

Instructions

1. To begin combine the flour, lime, zest, garlic, pepper and cumin with salt and place into a large bowl.
2. Whisk the ingredients in the lager until it turns into a smooth batter. Set aside.
3. Add the radishes, cabbage, coriander and red onion into a bowl before whisking with vinegar, sugar and salt. Now pour your slaw over the veg.
4. Next make the chipotle crema by blending the ingredients together until they become smooth.
5. Get a saucepan and heat the coconut oil.
6. Drop in the batter to heat before dipping in the avocado slices and frying them. Fry for around 30 seconds each or until they turn crispy.
7. Remove from oil and season with salt.
8. Warm tortillas on each side for 1-2 minutes before filling with the rest of the ingredients and serving.

3. BBQ Corn on the Cob with Garlic and Chilli Butter

Ingredients

125g Butter
2-3 tbsp Garlic and chilli sauce
1 tbsp chopped coriander
6 corn on the cob

Instructions

1. Take the butter and mash it together with the garlic sauce and coriander.
2. Shape the mixture into a sausage shape before wrapping up in clingfilm and placing in the freezer.
3. Place the corn on your BBQ and cook for no more than 10 minutes. Turn throughout cooking.
4. Add the chilli mixture and serve.

5. Double Mushroom Burger

Ingredients

4 large mushrooms
½ red onion
1 garlic clove
olive oil
1 tsp sweet smoked paprika
2 tsp thyme
30g fresh breadcrumbs
1 tbsp tomato ketchup
2 buger buns

Instructions

1. Cut out the mushroom stalks and chop the mushrooms into thin slices. Place in a frying pan with the onion, garlic and olive oil.
2. Cook the ingredients together until they soften, then add Parika and Thyme. Cook for one more minute.
3. Tip ingredients into a bowl with the fresh breadcrumbs. Add the ketchup, season and mix.
4. Heat a fan assisted oven to 200c (or 180c gas) and a separate griddle.
5. Dust mushrooms with olive oil and place on griddle. Char on both sides until the mushrooms soften.
6. Split breadcrumbs between the two mushrooms and put in a baking tray. Cook for 5 minutes.
7. Place buns in the oven for 5 minutes with the mushrooms again.
8. Place the mushrooms into the buns with lettuce, gherkins, red onion, tomato sauce and mustard. Serve.

5. Burrata Tomato Salad

Ingredients

400g Tomatoes
4 tbsp Olive oil
1 clove shallot
25g ’nduja
Sea salt
2 tbsp red wine vinegar
1 tsp caster sugar
1 burrata
Handful of basil
2 slices of Bread

Instructions

1. Slice the tomatoes into thin piece and place on a platter.
2. Sprinkple the tomatoes with sea salt.
3. Heat up the hob and pour in the olive oil over mild heat.
4. Add the shallow to the olive oil and cook until it becomes soft to the touch.
5. Take the pan off the heat and add the ‘nduja to the mix. Whisk together with vinegar and sugar.
6. Rip the burrata open over the tomatoes and add to the dressing.
7. Add basil leaves then serve with bread.

6. Vegan Cajun black bean burgers

Ingredients

Olive oil
½ diced green pepper
75g plain flour
1 tin black beans
½ diced onion
1 chopped garlic clove
1 tsp garlic granules
1 tsp Smoked paprika
1 tsp ground cumin
½ tsp chilli powder
1tbsp flat-leaf parsley
ciabatta bun
rocket salad

Pickled onions

½ sliced red onion
1 tbsp white wine vinegar

Slaw

50g Silken tofu
2 tsp white wine vinegar
1 tsp Dijon mustard
¼ sliced white cabbage
1 sliced carrot

Instructions

1. Heat frying pan to medium heat before adding 2 tsp of olive oil, onion, garlic and green pepper to the pan. Cook for 5-10 minutes.
2. Add the additional spices and cook for a further 2 minutes. Leave to cool.
3. Place the black beans into a blender and blend until they turn into a puree.
4. Place the onions, spicies, parsley and flour into a bowl before stirring with beans.
5. Shape ingredients into 4 patties. Set aside and chill.
6. Mix red onion and vinegar together in a bowl.
7. In a separate bowl mix the tofu and vinegar mustard with tsbp of water.
8. Place the cabbage and carrot into the bowl and stir with the dressing.
9. Heat the frying pan to a medium heat and cook the burgers for 3-4 minutes on each side.
10. Add buns and serve with rockets and pickled onions.

7. ChickPea Fajitas

Ingredients

400g canned chickpeas
1 tbsp olive oil
1 tsp smoked paprika
2 diced tomatoes
1 sliced red onion
2 tbsp red wine vinegar
1 avocado
2 limes (1 juiced, 1 cut into wedges)
100g soured cream
2 tsp harissa
4 corn tortillas
1 chopped coriander

Instructions

1. Heat fan assisted oven to 200c (180c if gas).
2. Drain the canned chickpeas and place onto a baking tray. Add oil and paprika to the chickpeas then cook for 25 minutes until browned.
3. Place tomatoes and red onions into a bowl before adding vinegar and leaving to pickle.
4. Peel and deseed the avocado before mashing with a fork into chunks.
5. Add the lime juice and season.
6. Add the sour cream and harissa together and set aside.
7. Heat a griddle pan and add tortillas. Make sure each side is charred before flipping.
8. Platter up the ingredients and prepare to serve.

8. Crispy Sweet Potatoes with Chickpeas and Tahini Yoghurt

Ingredients

4 sweet potatoes
4 tbsp olive oil
1 crushed garlic clove
1 chopped banana shallot
400g can chickpeas
75g spinach
bunch of chopped dills
1 lemon

Tahini Yoghurt

60g greek yoghurt
2 tbsp tahini
20g toasted pine nuts
110g pomegranate seeds

Instructions

1. Wrap the sweet potatoes in foil and place on your barbecue. Cook for 45 minutes. Use a skewer to check when they’re ready. Wait until the skin starts to blacken.
2. Heat 1 tbsp of olive oil over medium heat in a frying pan before adding garlic and shallot. Fry for 3 minutes then add the chickpeas. Stir for 1 minute then add the spinach and dill.
3. Add the lemon juice and olive oil into a bowl. Once they’ve combined add to the chickpea mixture. Stir the ingredients together and mash the chick peas.
4. In another bowl mix the tahini and yoghurt together and add salt.
5. Split the potatoes from top to bottom and fill with the chickpea mixture.
6. Add the tahini yoghurt mixture on top and serve.

9. Turmeric and Coconut Paneer Charred Naans

Ingredients

100g Coconut Yoghurt
2 tbsp Desiccated coconut
1 ½ tsp ground turmeric
1 tsp ground cumin
3 tsp garam masala
2 crushed garlic cloves
thumb sized piece of ginger grated
1 chopped green chilli
¼ chilli powder
400g cubed paneer
2 green peppers
1 red onion
1 lime
1 tsp fast-action dried yeast
1 tsp golden caster sugar
50g natural yoghurt
250g strong white bread flour
½ tsp Fine salt
groundnut oil
Butter
toasted desiccated coconut to serve
½ cucumber
½ lemon
300g coconut yoghurt
small bunch of mint
1 handful of coriander leaves

Instructions

1. To begin mix the yoghurt, coconut, turmeric, masal, garlic, giner, cumin, green chilli and chilli powder together in a bowl.
2. Next add the paneer, season, cover and set aside in the fridge to chill for 2 hours.
3. For the naan, add the yeast, yoghurt and sugar together with 125ml of warm water.
4. Place the flour and salt into a bowl and stir with the yeast mixture.
5. Once the mixture takes on a doughy consistency, add 2 tbsp of oil and knead until the ingredients combine.
6. Put ingredients into a bowl and cover with clingfilm. Set aside for 2 hours.
7. Next grate the cucumber and sieve with salt. Add the lemon juice, yoghurt, cucumber, coriander and mint together. Season before covering and chilling.
8. Add some flour to your work surface and knead your dough again.
9. Next separate the dough into 4 pieces and place onto a baking sheet brushed in oil. Leave for 30 minutes.
10. Cut the pepper and onion and place on a skewer with the paneer. Then set the skewers aside.
11. Heat the barbecue to high. Add the naans to the baking tray and cook for 5-10 minutes (until the naan looks golden). Turn over and repeat.
12. Add the desiccated coconut on top of the naans.
13. Cook the skewers for 6 minutes and turn halfway through cooking. Add the masala and salt to finish.
14. Remove the ingredients from the skewer and stuff into the naan bread. Add the coriander, mint and coconut raita to serve.