Today I’m willing the sun to come out by sharing these super tasty BBQ ideas.
My latest feature for Viva!Life magazine is all about a proper Grillfest, as we call it in Germany. While my family and friends have been struggling with temperatures of up to 40˚C in Germany and France we’ve spent our last weekend wallowing in the mud and pouring rain at WOMAD festival. I’ve been to a few music festivals but this was my first wet and muddy one… and boy, did it rain!
As experiences go, we won’t forget this one in a hurry 🙂
Enough of the British summer weather so far… let’s dig out those BBQ recipes. There’s always the grill indoors!
These recipes will all arrive on your doorstep in the latest Viva!Life magazine, so it’s well worth joining Viva!. As the lovely Jane from Viva! has already uploaded the recipes to the Vegan Recipe Club today I’m happy to share them with you on the blog as well.
Marinated Mushroom Bruschetta
This delicious Bruschetta makes a fabulous starter or you could serve them as part of a BBQ buffet.
125g dairy-free cream cheese (e.g. Sheese or Tofutti)
2 tbsp finely chopped chives
8 slices baguette or sourdough bread
4 shallots, quartered
1 tbsp olive oil
2 cloves garlic, finely sliced
400g button mushrooms
1 tbsp of fresh rosemary needles
¼ tsp paprika
zest of ½ lemon
1 tbsp chopped parsley
salt and black pepper
8 olives, without stones
8 marinated tomatoes (semi-dried)
Firstly, blend the cream cheese with the chive until smooth and set aside. If you do
this step first the flavours have time to really develop.
Sauté the shallots in olive oil for 2-3 minutes. If your marinated olives/tomatoes come in flavoured oil you could use some of this instead.
Add the mushrooms, rosemary, lemon zest, sliced garlic and paprika. Keep stirring occasionally until the mushrooms begin to soften.
Mix in the olives and tomatoes and season with the chopped parsley, salt and freshly ground pepper.
Toast the bread slices, spread liberally with the cream cheese and top with the marinated mushrooms.
Serves 8 as a side salad
Tabouli (or Tabouleh) has a wonderfully fresh flavour. It’s usually made with couscous or bulgur but this wheat-free version is a lovely alternative.
You could use more herbs if you like but I really enjoy the subtle flavour of the cauli couscous. Feel free to vary and experiment with the quantities.
1 tbsp water
1 tbsp olive oil
50-75g fresh parsley
20g fresh mint
1 red onion, finely chopped
15 cherry tomatoes, quartered
¼ cucumber, in small pieces
10-12 kalamata olives (optional)
3 tbsp olive oil
juice of 1½ lemons
pinch of sugar
Wash and roughly cut the cauliflower into smaller chunks. Place them into a food processor and use the pulse function until you have coarse grains, about the size of couscous.
Place the cauliflower into a large saucepan with the oil and water. Keep stirring well and gently sauté until the cauliflower is tender. Set aside to cool down.
Chop the herbs finely and place in a serving bowl, together with the chopped onion, cherry tomatoes, cucumber pieces and olives (if using).
Stir in the cauliflower, olive oil and lemon juice. Season with salt to taste and served chilled.
Mock Duck and Shiitake Skewers
8 skewers plus extra seitan.
If you’ve never tried to make your own seitan, here’s your chance! It is incredibly easy to make and the results are brilliant. You will probably need to order the vital wheat flour online but it’s really good fun to do and very tasty too. There are various ways to prepare seitan, including steaming and simmering in flavoured broth but this baked version is quick and easy. If you’re pushed for time you can of course use tinned mock duck from Asian supermarkets or health food shops (e.g. Granovita).
150g vital gluten flour
2 heaped tbsp nutritional yeast flakes
1 tsp onion salt
1 tsp garlic salt
1 tsp Thai 7 spice blend
200ml vegetable stock
2 tbsp ketchup manis (sweet soya sauce)
1 tbsp tomato puree
1 tbsp vegetable oil
16 shiitake mushrooms
2-3 small red onions
2 yellow peppers, in small pieces
3 tbsp Hoisin sauce
2 tbp vegetable oil
8 wooden skewers
For the seitan:
Combine all the dried ingredients in a large bowl. Blend the liquid ingredients and stir them into the bowl with a large spoon until the mixture come together. Tip the seitan onto a clean worktop and knead for 2-3 minutes.
Use a sharp knife and cut the seitan into small pieces.
Line a baking tray and brush it with a little oil. Place all the pieces in a single layer on the tray and cover with kitchen foil.
Bake at 180˚C for 30 minutes. Done!
Cut the onion into wedges and the peppers into bite-sized pieces. Alternate shiitake mushrooms, seitan, pepper and onion for each skewer and brush them with a mixture of the Hoisin sauce and vegetable oil.
Grill then until they are cooked from all sides. You can serve them with cucumber and spring onion on thin pancakes (like crispy duck) or as part of a BBQ feast.
Tofu Burger from the Vegan Recipe Club
Every home needs a good vegan burger recipe! Click straight through to the recipe here.
I added some chopped parsley to my batch – yummy!
So, now you know my favourite kinds of BBQ foods. How about your summer favourites… what do you love to see sizzling on your grill? Please share all your delicious foodie ideas with me so that I can sit here feeling hungry all over again!
Lots of love,