If you’re vegetarian, barbecue season is probably not your favourite time of year.
Between the sausages, pork chops, butterflied lamb and endless beef patties, meat tends to be the hero of the grill.
But it is possible to host a vegetarian summer barbecue that will impress even the biggest meat eaters in your crew. You just have to have a few tricks up your sleeve.
1. Get saucy.
A good barbecue starts with a good barbecue sauce. And we’re not talking about the store-bought kind (which can often be hiding teaspoons of the sweet stuff). Our homemade version has all the smoky, sticky flavour with none of the nasties. Slather on sourdough, veggie chips or haloumi-laden skewers.
2. Befriend smoked paprika.
Meat juice, you are not needed here! Paprika adds a warm, smoky flavour to any veg. Plus it’s packed with carotenoids, the antioxidant that gives it its burnt orange hue. Try customising these nourishing nachos by subbing in paprika flavoured beans and/or some shredded veg in place of the lamb.
3. You can make friends with salad.
We love crowding out any feast with plenty of nutrient-dense veg. And what better way do it barbecue-style than with a tasty kale slaw? The “honey” mustard dressing on this one goes well on pretty much any other salad you can think of, too.
Kale Slaw w/ ‘Honey’ Mustard Miso Dressing
4. When in doubt, haloumi.
Or any smoky cheeses, really. Skewer slices with heaps of with veg (sweet potato, capsicum, eggplant, chunks of zucchini) and bung straight on the grill. You can also add fried haloumi to salads for extra fill-up factor.
Sesame Crusted Haloumi and Strawberry Salad
5. Up your chip game.
Potatoes are so passé! Just kidding, we love them. But they’re certainly not the only chip option out there. You can crisp up eggplant, sweet potato, zucchini, kale, beetroot… you’re only limited by your creativity! And your ability to work a hot plate.
6. Try tempeh.
Looking to add a little protein to the barbecue spread? Try this tasty tempeh skewers. Tempeh is a less processed form of soy. Where tofu is made by using soy milk, tempeh is made by squishing the whole soybeans together and fermenting them (and you know how much we dig fermented foods). You can buy it from most supermarkets and grocers.
0 comments :
Post a Comment