Jun 13th, 2007
With Summer upon us, the season for the traditional backyard BBQ is in full swing. If you’re a vegetarian (or on your veg day), never fear…here are some tips to make your BBQ experience deliciously enjoyable.
- A clean grill is a happy grill- If sharing a BBQ with meat eaters, some vegetarians are not too keen on having their veggie burger or dog tossed on a piece of old meat. It doesn’t need to be spotless, but it’s the thought that counts. A separate “veg section” will help to keep things in order and apart. Also, this will help with the next step.
- Use a little oil or cooking spray- Besides the fact that mock meats and vegetables are meatless, they also have very little fat and oils in them. This is good for your belly…but the grill doesn’t like it. To prevent sticking, start with a cool grill, use a paper towel and some oil to wipe the grill, or you can use a bit of cooking spray (just make sure the grill is turned off or you’ll create a miniature volcano on the patio).
- Keep your utensils clean- To helps spread contamination between raw and cooked foods….especially meats.
- Make sure your mock meat is grill-able- Some are…some aren’t.
- Don’t forget about the sides- potato salad, pasta salad, grilled veggies, cole slaw, etc. These are what make a BBQ.
Here are some quick and easy no-recipe, recipes that both vegheads and carni’s will enjoy.
pineapple rings(sprinkle with cinnamon and sugar)
portobello mushrooms (brush with oil or marinated in vinegar and garlic and serve like a veggie burger with all the condiments)
sweet potatoes or yams (wrap in foil, or, slice in half, pre-bake, brush with maple syrup for extra sweetness and grill)
asparagus (soak in water for at least 30 minutes before grilling)
corn on the cob (pull the husk back, but don’t remove it (use it as a handle), wrap the opened end with a little aluminum foil and turn frequently)
apples (slice in half and sprinkle with cinnamon and brown sugar or drizzle with maple syrup)
For more elaborate, delicious sounding vegetarian and vegan BBQ recipes go here.
Author Information - During his spare time Eric writes for and maintains wannaveg.com. For his day job he works for an electronics company in San Diego, CA. Eric has been a vegetarian for about 10 years and believes that going 'green' and reducing meat consumption go hand-in-hand.