Recipes: 3 vegan BBQ ideas

Summer has finally arrived here in the UK, and it’s time to BBQ! If you are vegetarian or vegan (or hosting for veggie guests), BBQ food doesn’t have to mean only meat is on the menu. There are many delicious ideas for vegan food that works great on the BBQ, or dishes that work alongside both the meat and non-meat options. Emma Harrel has shared her top three…

Za’atar Squash & Tahini Dressing

INGREDIENTS:

• 1 small butternut squash, peeled, deseeded, and chopped into 1-inch pieces
• 2 tbsp olive oil
• 2 tbsp sesame seeds
• 2 tbsp za’atar
• A generous pinch of sea salt flakes
• 1 tbsp chili flakes
• 1 tbsp tahini
• 1 tbsp lemon juice

METHOD: 

1. Toss together all ingredients (except tahini and lemon juice) in a large dish. If cooking on the BBQ, spread the squash over some tinfoil, make a loose parcel, and place on the BBQ. Cook for 40 minutes, shaking halfway through, until the squash is tender.
2. If cooking in the oven, spread the squash on a baking tray and bake in a preheated oven at 200°C for 30 minutes, or until tender and starting to brown on the edges.
3. For the tahini dressing, beat together the tahini and lemon juice with a tablespoon of cold water. Season with salt. Mix until it reaches a drizzling consistency, adding more water a teaspoon at a time if needed. The dressing should be slightly thick. Taste and adjust seasoning as needed.
4. Once the squash is cooked, drizzle over the tahini dressing and finish with a few twists of freshly ground pepper.

Marinated Vegetable Skewers

INGREDIENTS:

• 4 small red onions, cut into wedges
• 10 chestnut mushrooms, halved
• 10 cherry tomatoes, whole
• ½ large aubergine, chopped into 1-inch chunks
• ½ red pepper, chopped into 1-inch chunks
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 2 garlic cloves, sliced
• You also will need 8 x wooden or metal skewers

METHOD: 

1. Thread the chopped vegetables onto the skewers and place them on a large dish.
2. Whisk together the olive oil, soy sauce, maple syrup, and garlic. Pour the marinade over the skewers and let it infuse for as long as you have. For maximum flavour, prepare the day before and store in the fridge, but you can cook them right away if needed.
3. Place the skewers on a hot BBQ and cook for around 20 minutes, turning occasionally. Brush with remaining marinade halfway through if you have some left.
4. Alternatively, cook in the oven. Place the skewers on a baking tray, pour the marinade over them, and bake in a preheated oven at 200°C for 30 minutes, turning halfway through, until the vegetables start to brown.

Fattoush Salad

INGREDIENTS:

• 1 gem lettuce, roughly chopped
• 100g cucumber, roughly the length of your thumb
• ¼ red pepper, roughly chopped
• 4 cherry tomatoes, quartered
• 3 spring onions, sliced
• A few leaves of fresh herbs such as mint, parsley, and basil, chopped
• Juice of ½ a lemon
• 2 pitta breads

METHOD: 

1. Toast the pitta breads until golden and crunchy, then cut into bite-sized chunks for pitta croutons. Store in an airtight container if you’ve made too many.
2. Toss together all the ingredients, including the lemon juice and herbs. Add a drizzle of olive oil if desired.
3. When ready to serve, combine the salad with the pitta croutons, keeping them on top to prevent sogginess. Enjoy with your BBQ feast!