By popular demand (of one! :)), here are the details for the recipes from our first vegan BBQ, which we hosted during Easter. With the temperatures rising, the sun shining on us more and more, and another bank holiday just around the corner (at least in the UK :)), perhaps you would like to try this out too?
While the Mister (a.k.a. the Grillmaster) was busy getting the fire going, we have enjoyed:
- These goodies our friends brought from La Fauxmagerie, UK’s first plant-based cheesemonger:
- A beautiful cheese trio including a gorgeous truffle cheese finished with a pretty scattering of edible dried flowers, a rich and smokey Farmhouse, and a surprisingly good, albeit too-mild-for-my-taste blue.
- Pickled wild garlic buds from award-winning Fruits Of The Forage, a family business built on sustainability and preservation of traditional heritage fruits and wild plants of the British landscape.
- Space Invader Orange 2020 – A natural, dry orange wine with juicy aromas of blood orange and mandarin.
- Hummus topped with crispy chickpeas and drizzled with chilli oil
All served with Peter’s Yard sourdough flatbread, classic apple relish and chilli onion relish from Rubies in the Rubble (another great company built on sustainability and fight against food waste, and a personal fave!)
Main & Sides
The main grill action included:
- Pulled Portobello BBQ Sandwiches, served with homemade red cabbage slaw and cherry bourbon BBQ sauce from Sauce Shop… The only vegan burger recipe you will ever need; with the best taste and texture. So good that none of us seemed to have stopped enjoying it to take a picture!
- For the homemade slaw: Cut half the red cabbage into thin strips- nice and crispy. Put them in a bowl with 1 tbs of sugar and mix to coat. Add a good amount of apple cider vinegar, and a little salt pepper and let it sit for a minute. This helps it stay crispy. Just before serving, mix with mayonnaise (we used Plant Pioneers Vegan Mayo Sriracha).
- Salad-stuffed blackened peppers – Fresh and delicious but perhaps a little too sweet for my taste. I might use fewer Medjool dates next time.
- Beetroot tabbouleh – I used the beetroot & lentil tabbouleh recipe from BBC Good Food as a base, with some small tweaks (Merchant Gourmet red & white quinoa mix instead of plain quinoa, and left out the lentils). I saved some of the extra chickpeas to toast them and top the hummus with them.
- Grilled asparagus with lemon vinaigrette – Recipe here.
- Crispy potatoes – An incredibly simple yet delicious side dish.
- Quarter some baby potatoes, and lightly cover them with rapeseed oil and kosher salt. Cut a couple of whole cloves of garlic, and combine them with potatoes. Add a bit of smoked paprika and then put in the BBQ. Grill over indirect heat, turning constantly, for at least 45 minutes. The longer the better!
And the perfect ending to a lovely meal award goes to:
- Grilled pineapples and boozy baked caramelised bananas, served with coconut yoghurt. While I love all coconut yoghurt (and I’m sure they would all work fine), for this dessert, you really cannot beat the creaminess of Alpro’s Greek-style coconut yoghurt. And no, this is not a sponsored link, it’s just really good 🙂
Of course, no barbecue would be complete without some drinks, and in our case, these were the crips, ice-cold German whites we got from our trusted local The Good Wine Shop and M&S Marksologist Verdita Margarita (which came highly recommended from a colleague) garnished with jalapeños.
Well, there it is folks! I hope you enjoyed this little vegan menu and found it to be a little speckle of inspiration from our table to yours… It was our first time hosting a fully vegan BBQ and to be honest, I wasn’t quite sure what to expect given that we, ourselves, are not vegan. But both I and Mister welcomed the challenge (of catering fully for our vegan guests) and thoroughly enjoyed the results. So much that, we might do this more often just for the two of us!
How about you? Have you ever hosted/attended a fully vegan BBQ? If yes, what were your favourite dishes? Let me know your thoughts/recommendations below!
Until next time,
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