The obligatory barbecue in summer does not work without bratwurst, steak and co.? Quite the opposite: vegetarian grilling can also be heartily delicious and is in no way inferior to grilling with meat. Vegetables, cheese, mushrooms and bread also taste good on the grill and are a lot healthier than the usually fatty meat options. Delicious dips and fresh salads are just as much a part of vegetarian barbecuing as the obligatory vegetable skewers or vegetable sacks. We clarify the most important questions about “vegetarian grilling” plus: The best vegetarian grill recipes.
Grilling with meat substitutes
Soy steaks and tofu sausages: Meat substitutes are booming, and there’s a lot to discover here, especially in the “barbecue” sector. Such substitute products, made from soy (tofu), seitan, lupine and Co., represent particularly for Veggie newcomers (and also for new Veganer) a good aid in the beginning and/or transition phase to the vegetarian or vegan Lifestyle. With the meat-like consistency and a similar taste, meat substitutes pick up the ex-meat eater exactly where he stands: chewing. Gradually, you find out what tastes best for you individually. Our colleagues from sister magazine Women’s Health have eaten their way through various veggie sausages and meatless burger patties and reveal which meat substitutes were able to convince in terms of taste on the grill.
Vegetarian grilling: Can you put any vegetable on the grill?
There are no taboos in vegetarian grilling. Nevertheless, some greens do better on the grill than others. While mushrooms, tomatoes and peppers are an essential part of a successful veggie barbecue, kohlrabi, beet and radishes are rarely seen on the grill. With the right method, however, you can also prepare supposedly “ungrillable” tasty: simply salt, pepper and wrap in aluminum foil. Or top with cheese and herbs, put in a grill tray and wait until the whole thing is done.
What vegetables taste best grilled?
Anything that tastes good is allowed on the veggie grill:
1) Peppers: It couldn’t be easier: cut them in half, remove the seeds, brush with a little oil and place on the grill for about 5 minutes per side. As soon as the skin starts to blister and blacken in places, you can peel the peppers. (This way it is more digestible.) But be careful to let it cool or you will burn your fingers!
2) Mushrooms: Depending on the size, 8 to 12 minutes over medium heat is enough. They are ready when they turn a slightly dark color. Tip: Large ones can be stuffed with a feta and herb mix.
3) Potatoes: Much more exciting than baked potatoes from the embers are grilled potato wedges: precook for 10 minutes, slice or chop, rub with oil, salt and pepper, then grill for about 15 minutes over medium heat on both sides.
4) Asparagus: Cut off the bottom, woody inch and coat the asparagus with olive oil, salt and pepper. Place 6 to 8 spears side by side and insert skewers through the top and bottom to keep them from falling through the grate. Grill the packets over high heat for 3 to 4 minutes on each side. Caution: White asparagus quickly becomes too soft!
What kind of marinade is best for grilled vegetables?
As a basis for a good marinade, it is best to use an oil that can also withstand high temperatures, such as peanut, soy or olive oil. Add acidic liquids such as vinegar, wine or lemon juice, as well as fresh or dried herbs (rosemary, thyme, oregano), onions, garlic and sweet ingredients such as honey or peanut butter. The classic marinade seasoning consists of pepper, allspice, mustard seeds, dill, coriander seeds and bay leaf. But do not use salt, otherwise the pickled food will lose too much liquid and the flavors will be less absorbed.
A marinade of Dijon mustard, honey and lemon is delicious with grilled vegetables. But nothing ventured, nothing gained: dare to combine ingredients that do not seem to go together – for example, strawberry vinegar with cinnamon. The more you try and test, the more creative and unusual your marinades will become. And: The whole thing is fun and delights the palates of your guests
Can you actually also grill fruit?
Bananas, pineapples, apples, pears, melons, nectarines and peaches can be grilled wonderfully. The fruit should be ripe, but still firm. Especially tasty: grilled bananas.
For this purpose, grill a banana with the skin on the grill or peeled and wrapped in aluminum foil. Grilled bananas need about 10 minutes at medium heat and should be turned frequently.
Vegetarian Grilling: Stuffed mushrooms and tasty skewers
Vegetarians are not exactly known as grill masters. The BBQ Brothers show that this can also be done differently
Recipe stuffed mushrooms (quantities as needed):
- Champions
- sliced onion
- Jalapénos
- tomatoes
- Appenzeller cheese
- Soy sauce
Recipe vegetable skewers (quantities as required):
- Tomato
- Onion
- Bell bell pepper
- Jalapéno
- Bulls Eye Hickory Smoke
- Tabasco
- Appenzeller cheese