Summer in Australia means barbecues, and being vegan doesn’t mean settling for a sad veggie burger on the edge of the grill. Some of the best things you can cook over flame are plant-based: smoky corn, charred capsicum, crispy-edged tofu, blistered mushrooms and grilled pineapple that tastes like dessert.
Here are our favourite vegan BBQ ideas for the warmer months, a few tips for sharing a grill with meat-eaters, and a full recipe for the dish that always disappears first: smoky marinated tofu and vegetable skewers.
Vegan BBQ ideas everyone will eat
Corn on the cob with chilli-lime butter
Grill corn in its husk for a smoky, steamed result, or husk it and char directly over the heat. Brush with melted vegan butter mixed with lime zest, chilli flakes and salt.
Whole grilled mushrooms
Big flat or portobello mushrooms brushed with garlic, olive oil, soy sauce and thyme. Grill gill-side up first, then flip. Serve in a bun with rocket and relish for a proper mushroom burger.
Charred capsicum, zucchini and eggplant
Slice thickly, brush with oil and salt, and grill until well marked. Toss with a dressing of olive oil, red wine vinegar, garlic and chopped parsley for a smoky salad that’s better at room temperature.
Haloumi-style tofu steaks
Press extra-firm tofu, slice into thick slabs, and marinate in lemon juice, olive oil, oregano and salt. Grill until golden and crisp at the edges.
Grilled pineapple
Thick rings of pineapple grilled until caramelised, served with coconut yoghurt or vegan ice cream and a sprinkle of lime zest. Easy, fresh and very Australian summer.
Classic sides that are already vegan
Many BBQ sides need only small tweaks: potato salad made with vegan mayo, coleslaw with a vinegar dressing, garlic bread with vegan butter, and grain salads with plenty of herbs and lemon.
Sharing a grill with meat-eaters
- Bring your own tray or hotplate liner. A clean flat tray or a sheet of heavy-duty foil keeps your food separate on a shared barbecue.
- Cook your food first. Ask the host to put your skewers on before the sausages, while the grill is clean.
- Bring enough to share. Non-vegans almost always want to try the skewers. Make extra.
- Check the sauces. Some store-bought barbecue sauces and marinades contain honey, fish sauce or Worcestershire sauce with anchovies. Read the labels.
The recipe: smoky tofu and vegetable skewers
The secret to great tofu skewers is a good press and a bold marinade. Pressing removes water so the tofu soaks up flavour and crisps on the grill. The marinade uses smoked paprika, maple syrup and soy sauce for a sweet, smoky, savoury finish that even confirmed carnivores enjoy.
Smoky Tofu and Vegetable Skewers
Ingredients
- 450 g extra-firm tofu pressed for 20 minutes and cut into 2.5 cm cubes
- 1 red capsicum cut into 2.5 cm pieces
- 1 zucchini sliced into thick rounds
- 1 red onion cut into wedges
- 8 skewers wooden skewers soaked for 30 minutes
- 3 tbsp soy sauce or tamari
- 2 tbsp maple syrup
- 2 tbsp olive oil plus extra for the grill
- 1 tbsp apple cider vinegar
- 2 tsp smoked paprika
- 2 cloves garlic crushed
- 1/2 tsp ground cumin
- black pepper to taste
Instructions
- Whisk the soy sauce, maple syrup, olive oil, vinegar, smoked paprika, garlic, cumin and pepper together in a large bowl.
- Add the tofu and gently toss to coat. Cover and marinate for at least 30 minutes, or up to overnight in the fridge.
- Thread the tofu, capsicum, zucchini and onion onto the skewers, alternating as you go. Keep the leftover marinade.
- Heat the barbecue to medium-high and oil the grill well.
- Grill the skewers for 10 to 12 minutes, turning every few minutes and brushing with the leftover marinade, until the tofu is golden and the vegetables are charred and tender.
- Serve straight away with salad, flatbread or rice.
Notes
Tips for perfect skewers
- Soak wooden skewers. Thirty minutes in water stops them burning. Metal skewers don’t need soaking and conduct heat through the middle.
- Cut everything to a similar size. It helps everything cook evenly.
- Oil the grill, not just the food. Tofu likes to stick. A well-oiled, properly hot grill is the best defence.
- Don’t fiddle. Let each side get proper grill marks before turning.
FAQ
What can vegans eat at a barbecue?
Plenty: tofu or tempeh skewers, mushroom burgers, corn on the cob, grilled vegetables, veggie sausages, grilled pineapple, and sides like potato salad with vegan mayo, slaw and grain salads.
How do you stop tofu sticking to the barbecue?
Use extra-firm tofu, press it well, make sure the grill is very hot and well oiled, and don’t try to turn it until it releases easily.
Can I make these skewers ahead?
Yes. Marinate the tofu and thread the skewers up to a day ahead, then keep covered in the fridge until you’re ready to grill.
Are barbecue sauces vegan?
Many are, but some contain honey or Worcestershire sauce made with anchovies. Always check the ingredients list.