The rising temperature can only mean one thing: barbecue season.
Sure, things like steaks, hot dogs, and hamburgers are all safe bets, but why not try switching it up? Whether you just want to try something different or you prefer not to eat meat, these plant-based recipes are delicious ways to step up your barbecue game.
Black bean burgers
You can’t have a barbecue without burgers. You could take the easy route and opt for the Beyond Meat burgers, but these vegetarian patties take it to the next level. You can even make them vegan by substituting the eggs.
You will need:
- ¼ cup of rolled oats
- 1 egg (you can substitute this for one tablespoon of flaxseed mixed with three tablespoons of hot water to make it vegan)
- ½ can of black beans
- ½ teaspoon of salt
- 1 tsp of cumin
- 1 tsp of paprika
- ½ small red onion, diced
- 1 tsp of olive oil
- ¼ cup sun-dried tomatoes in oil
- ¼ cup dried breadcrumbs
Preheat your oven to 325°. Spread the beans evenly on a baking sheet and bake for 15 minutes to dry them out.
Blend the beans in a food processor and add in the remaining ingredients. If you’re mixing by hand, add the breadcrumbs little by little until you end up with a firm mixture. Make sure that you leave some larger chunks of beans.
Mould the mixture into patties and place it in the pan for about seven minutes on each side.
Place the burgers on greased aluminum foil and grill at 350° - 400° for eight minutes on each side.
Grilled peach and blueberry pasta salad
When planning that perfect dinner, you can’t forget about the side dishes. Done right, they can be the star of the meal. This grilled peach and blueberry pasta salad is both sweet and peppery.
You will need:
- 4 cups of dried penne pasta
- 4 firm, ripe peaches, halved and pitted
- 3 lemons
- 4 teaspoons of Dijon mustard
- 4 cloves of garlic, minced
- 1 5-oz package of fresh baby arugula
- 2 cups of fresh blueberries
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 4 teaspoons of pure maple syrup
To make sure that the peaches don’t stick to the grill rack, preheat your grill for at least 20 minutes.
While the grill is heating, cook the pasta according to the directions. Drain, rinse with cold water, then drain again. Place your pasta in the fridge until it’s needed.
Place four peaches face down on the grill rack. Cover and cook over medium-high for eight minutes or until grill marks appear. Let them cool down.
Cut remaining four peaches into ½-inch pieces.
For the dressing, get one teaspoon of lemon zest and ½ cup of lemon juice. Whisk the zest, the juice, the mustard, and garlic together in a large bowl.
Add in your pasta, chopped peaches, arugula, and blueberries to the dressing. Make sure that you toss the bowl to coat everything evenly. Once everything is mixed together, season with salt and pepper.
Finish your salad off by adding the grilled peach halves and drizzle with maple syrup.
Hot dogs are one of the most common meals at summer gatherings. You can dress them up however you’d like and they’ll almost always taste delicious. Get the smoky BBQ flavour without the meat by dressing up some carrots.
You will need:
- As many peeled medium carrots as you’d like, skinny ends trimmed
- 2 tbsp of extra-virgin olive oil
- 1/4 cup of vegetable broth
- 1/4 cup of apple cider vinegar
- 2 tbsp of soy sauce
- 1 tsp of maple syrup
- 1/2 tsp of garlic powder
- 1/2 tsp of smoked paprika
- 1/2 tsp of Liquid Smoke
- Hot dog buns
Add the carrots to a small roasting pan and toss with olive oil.
Whisk broth, vinegar, soy sauce, maple syrup, garlic powder, paprika, and liquid smoke in a small bowl. Pour the mixture over the carrots and cover the pan with foil. Let them rest for 30 minutes.
Brush the carrots with cooking oil to prevent them from drying out on the grill.
Grill for three to five minutes, or until grill marks appear. Flip the carrots and grill for three to five minutes more. When there is one minute of cooking left, place the buns on the grill to toast them.
You know those days when you have everything set up for a nice family dinner on a beautiful day, only to realize that you forgot about side dishes? Grilled zucchini is here to save the day. Taking less than 15 minutes from start to finish, this versatile side will be handy in a pinch.
You will need:
- 2 medium zucchini, sliced into thick strips
- 1 tbsp of extra-virgin olive oil
- 1/2 tsp of lemon zest
- 1/4 tsp of crushed red pepper flakes, plus more for garnish
- Himalayan pink salt
- Freshly ground black pepper
- 4 basil leaves, torn into medium pieces
Preheat your grill to medium-high.
In a large bowl, mix together zucchini with oil, lemon zest, and red pepper flakes. Add in salt and pepper.
Once the grill is ready, rub an oiled paper towel over the grates using a pair of tongs.
Set the zucchini on the grill, cover and cook for three minutes. Flip and continue cooking on high, while covered, for two to three minutes more.
Once the zucchini is tender, remove it from the grill and garnish with basil and more red pepper flakes.
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