#veganbbq

This vegan BBQ lentils with millet polenta recipe is a hearty and satisfying dish that's perfect for a barbecue or cozy dinner. The lentils are cooked in a savory BBQ sauce until tender and flavorful, while the millet polenta provides a creamy and nutritious base. It's easy to make and packed with protein and fiber, making it a great option for vegans and meat-eaters alike.

Ingredients: 1 cup dry green lentils. 2 cups vegetable broth. 1 onion, diced. 2 cloves garlic, minced. 1 cup BBQ sauce. 1 cup cornmeal. 1/2 cup millet. 3 cups water. Salt and pepper to taste.

Instructions: Put the lentils, vegetable broth, onion, and garlic in a medium-sized saucepan. Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the lentils are soft. Add the BBQ sauce and stir it in. Simmer for five more minutes. You can make the millet polenta while the lentils are cooking. Bring water to a boil in a different saucepan. Add the cornmeal and millet slowly while whisking. Lower the heat to low and let it simmer for 20 to 25 minutes, stirring it often, until it gets thick. Add pepper and salt to taste. Put the lentils from the BBQ on top of the millet polenta.

Prep Time: 10 minutes

Cook Time: 45 minutes

Enjoy these Vegan Caramelized Pineapple Jalapeno BBQ Sandwiches, which are sweet and spicy at the same time. For a smoky sweetness, the grilled pineapple is great. The caramelized jalapenos and onions add just the right amount of heat. This plant-based treat will make your mouth water and satisfy your BBQ cravings!

Ingredients: 1 large pineapple, peeled, cored, and sliced into rings. 1 cup jalapenos, thinly sliced. 1 cup red onion, thinly sliced. 1 cup barbecue sauce. 1/4 cup soy sauce. 1/4 cup brown sugar. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. Salt and pepper to taste. 4-6 burger buns. Lettuce and tomato for garnish.

Instructions: Put soy sauce, brown sugar, smoked paprika, garlic powder, and barbecue sauce in a bowl. Mix these together to make the marinade. In a big Ziploc bag, put pineapple rings, jalapenos, and red onion. Put half of the marinade on top of the food, close the bag, and shake it around to coat everything. Let it sit for at least 30 minutes. Put olive oil in a pan and set it over medium heat. Take the pineapple rings, jalapenos, and red onion out of the marinade and set the liquid aside. To make the sugar caramelize, cook in the pan for 5 to 7 minutes. Bring the skillet to a simmer and add the marinade that you saved. Cook until the sauce thickens. The pineapple rings should be grilled for about two to three minutes on each side, or until grill marks show up. Put together sandwiches with grilled pineapple, onions, and jalapenos that have been caramelized. Add barbecue sauce and lettuce and tomato on top. Feel free to eat the vegan pineapple and jalapeo BBQ sandwiches while they are still warm.

Prep Time: 45 minutes

Cook Time: 15 minutes

A creamy and flavorful vegan potato salad that's perfect for picnics, barbecues, or as a side dish for any meal. This recipe is simple to make and packed with delicious ingredients.

Ingredients: 6 medium potatoes, boiled and cubed. 1/2 cup vegan mayonnaise. 1 tablespoon Dijon mustard. 1/4 cup finely chopped red onion. 1/4 cup chopped dill pickles. 1/4 cup chopped fresh parsley. 1 tablespoon apple cider vinegar. 1 teaspoon garlic powder. Salt and black pepper to taste.

Instructions: Put the Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper in a large bowl and mix them all together. Break up the potatoes and put them in the bowl. Then add the red onion, dill pickles, and fresh parsley. Toss it all together gently until the dressing covers all of the potatoes. Check the seasoning and make changes if needed. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Baked BBQ Breaded Tofu recipe combines the smoky flavor of barbecue sauce with crispy breaded tofu for a satisfying vegan dish. It's perfect as a main course or served as a protein-packed appetizer.

Ingredients: 1 block extra firm tofu, pressed and drained. 1/2 cup barbecue sauce. 1/2 cup breadcrumbs use gluten-free if needed. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. Fresh chopped parsley, for garnish optional.

Instructions: Start by heating the oven to 400F 200C. You can cut the pressed tofu into cubes or long, flat slabs. BBQ sauce, olive oil, garlic powder, smoked paprika, salt, and pepper should all be mixed together in a shallow bowl. Put breadcrumbs in a second shallow bowl and spread them out. Cover all of the tofu with the barbecue sauce mixture by dipping it in it. Then, lightly press the breadcrumbs onto the tofu to make them stick. Spread the breaded tofu out on a baking sheet that has parchment paper on it. That's how long you need to bake the tofu until it's golden brown and crispy. If you want, you can add fresh chopped parsley as a garnish. Serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Delicious and flavorful jerk-spiced sweet potato and black bean burgers, perfect for a BBQ gathering. These plant-based burgers are a tasty alternative for everyone to enjoy.

Ingredients: 2 medium sweet potatoes, peeled and grated. 1 can 15 oz black beans, drained and rinsed. 1 cup breadcrumbs. 1/2 cup red onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons jerk seasoning. 1 teaspoon cumin. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup cilantro, chopped. 1/4 cup barbecue sauce. 4 whole wheat burger buns. Toppings of your choice lettuce, tomato, avocado.

Instructions: Warm up the grill over medium-high heat. Grate sweet potatoes and put them in a large bowl. Add black beans, breadcrumbs, red onion, garlic, jerk seasoning, cumin, salt, black pepper, cilantro, and barbecue sauce. Combine well. Split the mixture in half and shape each half into a burger patty. Place the patties on a grill that has already been heated up. Cook for 5 to 7 minutes on each side, or until they are nicely charred and fully cooked. Put the whole wheat burger buns on the grill and toast them for one to two minutes. Put the burgers together by putting the patties on the buns and topping them with your choice of foods. Enjoy the hot Jerk Sweet Potato and Black Bean Burgers!

Prep Time: 20 minutes

Cook Time: 15 minutes

This vegan dill potato salad is a refreshing and flavorful dish, perfect for summer BBQs and picnics. Creamy vegan mayo and tangy Dijon mustard combine with fresh dill to create a zesty dressing that coats tender potatoes. Red onion and celery add crunch and texture, making this salad a crowd-pleaser for vegans and non-vegans alike.

Ingredients: 1 kg potatoes, boiled and cubed. 1/2 cup vegan mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. 1/4 cup fresh dill, chopped. 1/4 cup red onion, finely chopped. 1/4 cup celery, finely chopped. Salt and pepper to taste.

Instructions: Put vegan mayonnaise, Dijon mustard, apple cider vinegar, and chopped dill in a large bowl and mix them together. Put the cubed and boiled potatoes in the bowl. Cut up the celery and red onion and add them. Add pepper and salt to taste. Mix the ingredients together by gently tossing them together. Put the bowl in the fridge with the lid on for at least an hour before serving so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Vegans can enjoy these Maple Whiskey Barbecue Tofu Sandwiches, which are a tasty take on a traditional BBQ sandwich. The tofu is first soaked in a sweet and smokey maple whiskey sauce. It is then grilled until it's done and put on a whole grain bun with sour coleslaw.

Ingredients: 1 block extra-firm tofu, pressed and sliced into 1/2-inch thick slabs. 1/2 cup maple syrup. 1/4 cup whiskey. 1/4 cup soy sauce. 1/4 cup ketchup. 2 tablespoons apple cider vinegar. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon ground black pepper. 1/4 teaspoon cayenne pepper. 4 whole grain sandwich buns. 1 cup coleslaw mix. 1/4 cup vegan mayo. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. Salt and pepper, to taste. 1 tablespoon olive oil.

Instructions: To make the marinade, put garlic, smoked paprika, black pepper, cayenne pepper, soy sauce, soy sauce, apple cider vinegar, and pumpkin in a bowl. Add maple syrup and whisky. Spread out the tofu slabs in a shallow dish and cover them with the marinade. Put it in the fridge with the lid on for at least an hour, turning it over halfway through. Set the grill or grill pan over medium-high heat to heat it up. Use olive oil to clean. Take the tofu out of the marinade and set the marinade aside. Grill the tofu for 5 to 7 minutes on each side, basting it with the marinade you saved, until it's browned and crispy. Put Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl and mix them together. Add coleslaw mix and toss. You can grill the buns if you want to. Put grilled tofu on the bottom bun, then coleslaw on top, and top with the top bun to complete the sandwich. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty and smokey vegan BBQ recipe with a Mexican twist, made with corn, black beans, and a rich sauce that tastes like mole. Great for a barbecue with plant-based food!

Ingredients: 2 cups dried black beans, soaked overnight. 1 cup corn kernels. 1 cup cherry tomatoes, halved. 1 red onion, diced. 3 cloves garlic, minced. 1 cup vegetable broth. 1/2 cup tomato paste. 3 tbsp chili powder. 2 tbsp cocoa powder. 1 tbsp cumin. 1 tsp smoked paprika. Salt and pepper to taste. 1/4 cup chopped fresh cilantro for garnish. 1 lime, cut into wedges.

Instructions: Get the grill ready by setting it to medium-high heat. Put black beans that have been soaked, corn, cherry tomatoes, red onion, and minced garlic in a large bowl. Mix tomato paste, chili powder, cocoa powder, cumin, smoked paprika, salt, and pepper in a different bowl using a whisk. Add the sauce to the beans and toss to coat everything well. Place the mixture in a pan that can go on the grill or an aluminum foil packet and make sure the seal is tight. Put the pan on a grill that has already been heated up and cook, stirring every now and then, for 20 to 25 minutes, or until the beans are soft. Add chopped cilantro on top after it's done cooking and serve with lime wedges. Have fun with your tasty Mexican Mole Vegan BBQ!

Prep Time: 15 minutes

Cook Time: 25 minutes