#meatlessbbq

Enjoy the smoky, savory goodness of vegan burnt ends made with tofu, perfect for BBQ lovers and plant-based eaters alike.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 1/4 cup soy sauce. 2 tablespoons maple syrup. 1 tablespoon liquid smoke. 1 tablespoon apple cider vinegar. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/4 teaspoon black pepper. 1 tablespoon vegetable oil. 1/4 cup barbecue sauce.

Instructions: Preheat your smoker or grill to 225F 110C. In a bowl, mix together soy sauce, maple syrup, liquid smoke, apple cider vinegar, smoked paprika, garlic powder, and black pepper to make the marinade. Add the cubed tofu to the marinade and let it marinate for at least 30 minutes. Remove tofu from marinade and pat dry with paper towels. Toss tofu cubes with vegetable oil. Place tofu cubes on a smoker rack or grill grate, making sure they're not touching. Smoke tofu for 2 hours, flipping halfway through. Brush tofu cubes with barbecue sauce and smoke for an additional 30 minutes. Remove tofu from smoker and serve hot, garnished with green onions if desired.

Prep Time: 40 minutes

Cook Time: 150 minutes

For your barbecue, these Chipotle Black Bean Burgers are a tasty and filling vegetarian option. They are full of flavor and come with a zesty chipotle lime mayo on top. Both meat eaters and vegetarians will love them.

Ingredients: 2 cans 15 oz each black beans, drained and rinsed. 1 cup breadcrumbs. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 cloves garlic, minced. 2 teaspoons ground cumin. 1 teaspoon dried oregano. 1 chipotle pepper in adobo sauce, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup mayonnaise. 1 tablespoon lime juice. 4 whole wheat burger buns. Toppings: lettuce, tomato, avocado slices, and red onion rings.

Instructions: In a large bowl, mash one can of black beans with a fork or potato masher. Add the second can of black beans to the bowl, along with breadcrumbs, red onion, cilantro, garlic, cumin, oregano, chipotle pepper, salt, and black pepper. Mix well. In a small bowl, combine mayonnaise and lime juice to create the chipotle lime mayo sauce. Set aside. Divide the black bean mixture into 4 equal portions and shape them into burger patties. Preheat the grill to medium-high heat. Grill the black bean burgers for 4-5 minutes per side, or until they develop a nice crust. Toast the whole wheat burger buns on the grill for 1-2 minutes, until lightly browned. Assemble the burgers by spreading chipotle lime mayo on the bottom half of each bun. Place a black bean burger on top and add your favorite toppings. Top with the other half of the bun and secure with a toothpick if necessary. Serve the Chipotle Black Bean Burgers with your favorite sides and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Portabella Burgers with Chimichurri Guacamole are a delicious vegetarian burger option packed with flavor. The grilled portabella mushrooms are juicy and smoky, while the Chimichurri Guacamole adds a zesty and creamy kick to the burger. It's a perfect choice for a meatless BBQ or a satisfying weeknight dinner.

Ingredients: 4 large portabella mushroom caps. 2 tablespoons olive oil. Salt and black pepper to taste. 4 burger buns. 4 slices of Swiss cheese. 1 cup arugula leaves. 1 large tomato, sliced. Chimichurri Guacamole:. 2 ripe avocados, peeled and pitted. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh parsley, chopped. 3 cloves garlic, minced. 1/4 cup red onion, finely chopped. 2 tablespoons red wine vinegar. 2 tablespoons olive oil. 1 teaspoon cumin. Salt and black pepper to taste. Juice of 1 lime.

Instructions: Preheat your grill to medium-high heat. Brush both sides of the portabella mushroom caps with olive oil and season with salt and black pepper. Place the mushroom caps on the grill and cook for about 4-5 minutes per side until they are tender and have grill marks. During the last minute of grilling, add a slice of Swiss cheese to each mushroom cap and cover the grill to melt the cheese. While the mushrooms are grilling, prepare the Chimichurri Guacamole. In a bowl, mash the avocados until smooth. Stir in the cilantro, parsley, garlic, red onion, red wine vinegar, olive oil, cumin, salt, black pepper, and lime juice. Mix well. Toast the burger buns on the grill for about 1-2 minutes until they are lightly toasted. To assemble the burgers, spread a generous amount of Chimichurri Guacamole on the bottom half of each bun. Place a grilled portabella mushroom cap with melted Swiss cheese on top of the guacamole. Add arugula leaves and tomato slices. Top with the other half of the bun. Serve the Portabella Burgers with Chimichurri Guacamole hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Veggie Bean Burgers are a flavorful and satisfying meatless option for your BBQ gatherings. Packed with black beans, veggies, and spices, they're sure to please both vegetarians and meat-lovers alike.

Ingredients: 2 cans black beans, drained and rinsed. 1 cup breadcrumbs. 1/2 cup finely chopped red onion. 1/2 cup grated carrot. 1/4 cup chopped fresh cilantro. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 4 burger buns. Toppings of your choice lettuce, tomato, avocado, etc..

Instructions: In a large bowl, mash the black beans with a fork or potato masher until mostly smooth but with some chunks remaining. Add breadcrumbs, red onion, carrot, cilantro, garlic, cumin, smoked paprika, chili powder, salt, and pepper to the mashed beans. Mix until well combined. Divide the mixture into 4 equal portions and shape each into a patty. Preheat the grill to medium-high heat and lightly oil the grates. Grill the veggie bean burgers for 4-5 minutes per side, or until they develop a nice crust and are heated through. Toast the burger buns on the grill for 1-2 minutes, until lightly browned. Assemble the burgers by placing each patty on a bun and adding your favorite toppings. Serve hot and enjoy your delicious Veggie Bean Burgers!

Prep Time: 20 minutes

Cook Time: 10 minutes

These BBQ Seitan Skewers taste great and are a great vegan option for traditional barbecue skewers. A smoky barbecue sauce is mixed with seitan and then grilled with colorful vegetables to make a tasty and filling dish.

Ingredients: 1 cup vital wheat gluten. 2 tablespoons nutritional yeast. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 cup vegetable broth. 2 tablespoons soy sauce. 2 tablespoons tomato paste. 1 tablespoon maple syrup. 1 tablespoon apple cider vinegar. 1 tablespoon olive oil. 1 red bell pepper, chopped into chunks. 1 green bell pepper, chopped into chunks. 1 red onion, chopped into chunks. Wooden skewers, soaked in water.

Instructions: In a bowl, mix vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, and onion powder. In another bowl, whisk together vegetable broth, soy sauce, tomato paste, maple syrup, apple cider vinegar, and olive oil. Pour wet ingredients into dry ingredients and mix to form a dough. Knead the dough for a few minutes, then let it rest for 5 minutes. Divide the dough into equal portions and shape them into small logs. Thread the seitan logs onto soaked wooden skewers alternating with chopped bell peppers and onion. Preheat grill to medium-high heat. Grill skewers for 5-7 minutes on each side, basting with barbecue sauce occasionally, until seitan is firm and grill marks appear. Serve hot, garnished with additional barbecue sauce if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

If you don't eat meat, these Black Bean Chipotle Veggie Burgers are a tasty and spicy alternative. They taste great and are great for a meatless barbecue or a weeknight dinner because they are full of black beans, corn, and chipotle peppers.

Ingredients: 2 cans 15 oz each black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/2 cup corn kernels fresh or frozen. 1/4 cup diced red bell pepper. 1/4 cup diced onion. 2 cloves garlic, minced. 2 tablespoons chipotle peppers in adobo sauce, minced. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 4 whole wheat burger buns. Lettuce, tomato, avocado, and any other desired toppings. Sliced cheese optional. Sauce of your choice e.g., mayo, ketchup, or mustard.

Instructions: To make the black beans mostly smooth, use a fork or potato masher to smash them in a large bowl. Leave some chunks behind. The mashed beans should have corn, red bell pepper, onion, garlic, cumin, chili powder, salt, and pepper added to them. To mix everything together, mix it well. Make 4 equal portions of the mixture and shape each one into a patty. Set a skillet or grill over medium-high heat to get them hot. Cover the grill or use oil or cooking spray to coat the grates. The veggie burger patties should be cooked for about 4 to 5 minutes on each side, or until they are hot all the way through and have grill marks. If you want to use cheese, add a slice to each patty in the last minute of cooking so it melts. Grill or toast the whole wheat burger buns until they are just barely browned. Put a veggie patty on the bottom half of each bun to make your burgers. Put lettuce, tomato, avocado, and the sauce of your choice on top. Serve hot with the top bun on top. Enjoy your Black Bean Chipotle Veggie Burger that you made yourself!

Prep Time: 20 minutes

Cook Time: 10 minutes

These BBQ Cauliflower Pitas with Avocado Ranch Slaw are a great way to enjoy barbecue flavors without meat. The soft roasted cauliflower covered in tangy BBQ sauce goes well with the creamy avocado ranch slaw that is stuffed inside warm whole wheat pitas.

Ingredients: 1 head cauliflower, cut into florets. 1 cup BBQ sauce. 4 whole wheat pitas. 2 cups shredded cabbage. 1 ripe avocado, mashed. 1/4 cup vegan ranch dressing. 1/4 cup chopped cilantro. 1 lime, juiced. Salt and pepper to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Mix the cauliflower florets with BBQ sauce until they are well covered. Place the cauliflower on a baking sheet and roast it for 25 to 30 minutes, or until it's soft and slightly caramelized. To make the slaw, put the shredded cabbage, mashed avocado, vegan ranch dressing, chopped cilantro, lime juice, salt, and pepper in a bowl. Roast the cauliflower at the same time. You can warm the pitas up in the oven or on a pan. Put the pitas together by putting BBQ cauliflower and avocado ranch slaw in each one after the cauliflower is done. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Vegan Jackfruit Sliders are a delicious and satisfying plant-based alternative to pulled pork sliders. Jackfruit, with its meaty texture, pairs perfectly with barbecue sauce and coleslaw for a tasty sandwich that will please vegans and meat-eaters alike.

Ingredients: 2 cans young green jackfruit in water or brine, drained and rinsed. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1/2 cup barbecue sauce. 1/4 cup vegetable broth. 1 tablespoon soy sauce. 1 teaspoon smoked paprika. 1/2 teaspoon ground cumin. Salt and pepper to taste. 12 slider buns. Your favorite vegan coleslaw, for topping.

Instructions: Shred the jackfruit with your hands or forks until it looks like pulled pork. Warm up the olive oil in a big pan over medium-low heat. Put in the diced onion and cook for about 5 minutes, until it gets soft. It will take another 30 seconds after you add the minced garlic. BBQ sauce, vegetable broth, soy sauce, cumin, salt, and pepper should all be added to the skillet along with the shredded jackfruit. Mix things together well. Leave the lid off and let it simmer for 15 to 20 minutes, stirring every now and then, until the jackfruit is soft and the sauce has thickened. If you want to, toast the slider buns. Put together the sliders by spreading a lot of the jackfruit mixture on the bottom half of each bun. Put the other half of the bun on top and salad on top of that. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes