Vegetarian barbecue – tasty veggies from the grill
Think a barbecue can only be the real deal with crisp sausages and juicy steaks? That a vegetarian barbecue is just vegetables? Think again! Meat-free barbecuing is bang on trend. Even without meat, you have plenty of options to treat your guests at your next garden party! With our tips for a vegetarian barbecue, your party will be a roaring success.
Meat-free barbecuing: how to get valuable proteins.
Meat is the main source of protein at a traditional barbecue. But just because you're having a veggie barbecue doesn't mean you have to do without protein. Delicious vegetarian products such as tofu, barbecue cheese and a wide range of meat alternatives ensure that you'll get enough protein even without meat.
Alternatively, you can serve side dishes that contain protein, such as feta cubes, a (soya) yoghurt dip, hummus, spicy edamame or a delicious herb quark. Even a salad made with pulses (e.g. lentils, peas or beans) provides valuable proteins. Pulses usually have to be cooked for a long time – if you need them in a hurry, there are also plenty of pre-cooked pulses in cans.
Tofu – the all-rounder
This staple of vegan cuisine is now available in many variants: plain, smoked, fried and in a variety of flavours, too. Admittedly, plain tofu tastes rather bland, but with the right marinade it can become a taste sensation. Ready-seasoned or flavoured types of tofu, such as BBQ tofu or tofu with olives, taste great and can be thrown straight onto the barbecue. It's best to slice the tofu into 1 cm strips or thread small tofu cubes onto a wooden skewer.
Barbecue cheese – the forerunner at vegetarian BBQs
It wouldn't be a vegetarian barbecue without barbecue cheese. But not every cheese can be put on the barbecue. The important thing is that the cheese has a firmer consistency and does not melt. Halloumi, paneer and feta are all ideal. The classic way to cook them is to place the cheese directly on the barbecue. For a bit of variety, you can dip the cheese in a delicious marinade. How about a lemony summer marinade? It takes just a few steps to make.
Combine freshly squeezed lemon juice with olive oil, salt and your choice of freshly chopped mint or parsley.
Allow the barbecue cheese or tofu to marinate in the mixture for around 3 hours in the fridge.
Then slice it into finger-width slices, strips or cubes and barbecue for 4 to 6 minutes, turning regularly, until a light-brown crust forms. This works best in a barbecue pan – this way, it's sure not to burn.
Barbecuing with vegetarian meat alternatives
For those who don't want to completely go without sausages, burgers and the like, there is a wide range of vegetarian and vegan meat alternatives. These products are also a tasty alternative for those who wish to occasionally ditch meat.
A vegetarian barbecue without grilled vegetables? Unthinkable!
Whether vegetarian or not: vegetables are part of every balanced barbecue. Almost everything you can find in the seasonal vegetable aisle is suitable for barbecuing. After washing, the vegetables should be dabbed dry and cut into equal-sized pieces if desired.
To ensure the vegetables do not burn or dry out on the barbecue, you should coat them with a little heat-resistant vegetable oil (e.g. HOLL rapeseed oil). The vegetable pieces can then be barbecued on small skewers or as little veggie packages in a barbecue tray. Tip: For the latter, vegetable leaves (e.g. kohlrabi or chard leaves) can be used to wrap the vegetables instead of tin foil. These are secured with small wooden skewers and coated with a little oil before placing on the barbecue.
Did you know: vegetables are more sensitive to heat than meat. The best place for vegetables is therefore around the edges of the barbecue grill or on a grill situated a little higher up, away from the heat. The vegetables should not be cooked for too long, and should retain a little crunch. Season with a pinch of salt, spices, herbs and a little lemon juice to taste before serving.