Vegetarian and vegan barbecue recipes

There's nothing like the taste of barbecued food, but us vegetarians and vegans sometimes get raw deal (excuse the pun) in the barbecue department. 

If eating with non-veggie friends and family, we might find that we can't cook our food on the BBQ at all, as it's full to bursting with slabs of meat, so our food gets relegated to the oven; Or if we are catered for on a separate barbie, we have the choice between a veggie burger or a sausage. Now, I know these are by far the easiest vegetarian options to BBQ, and they taste pretty good, but there are plenty more inventive and delicious options out there...

Halloumi cheese and vegetable kebabs
Thread chunks of halloumi, onion, mushroom, bell pepper, cherry tomatoes, courgette etc onto skewers. Drizzle with oil before cooking on the BBQ.
(Vegan option - vegetable kebabs, marinated tofu/no halloumi.)

Baked feta in foil
Finely slice one onion and two green peppers. Divide the vegetables between 4 squares of foil. Cut the feta in four. Place a piece of cheese on top of each pile of vegetables.
Drizzle with olive oil and sprinkle with dried oregano/mixed herbs. Fold up foil tightly and place on the BBQ for 15 minutes. Warm pitta breads, spilt open and then fill with the feta and vegetables.
(Vegan option - baked vegetables topped with basil tofu.)

Barbecued portabello mushrooms
Brush mushrooms with olive oil, cook on one side, then turn over and top with a slice of cheese - goats cheese, halloumi or a strong cheddar work well. Cook for a few more minutes to heat the cheese through.
(Vegan option - mushrooms topped with vegan cheese, chutney or salsa.)

Stuffed bell peppers
Cut peppers in half lengthwise and scoop out the seeds. Fill with packet/microwave rice or cous cous, drizzle with oil, wrap in foil and then place on the barbecue for around 20 minutes, turning twice.
Flavour combinations to mix into the the rice/cous cous, before cooking:

• A good pinch of cinnamon and a handful of raisins and pine nuts.
• 1 tsp garam masala and some drained, tinned chickpeas.
• 1 tsp oregano and a handful of chopped olives.
• 1 tsp basil and 1 tbsp sundried tomato paste.

Veggie tikka kebabs
Mix 1 tbsp of tandoori/tikka spice mix or paste with 2 tbsp vegetable oil and 1 tbsp lemon juice. Marinade your choice of paneer/Quorn/meat-free chunks/very firm tofu for an hour (in the fridge). Thread onto skewers. Bbq for 10 minutes, turning 2-3 times.

Sausage kebabs
Defrost a pack of veggie sausages slightly and cut into thirds. Cut 2 bell peppers and 1 onion into chunks and wipe a handful of button mushrooms. 
Thread the sausages and vegetables onto skewers alternately and drizzle with a little oil or bbq sauce. Barbecue for around 10 minutes turning once or twice.

Corn on the cob
Place each cob on a piece of foil. Drizzle with olive oil or add a knob of butter. Wrap tightly and cook for 15-20 minutes, turning occasionally. To speed up up cooking time, microwave (covered with cling film) for 3-4 minutes, before bbqing.

Vegan garlic bread
Mix 50g/2oz dairy-free spread with 1 crushed clove of garlic and a good pinch of dried mixed herbs. Cut a ciabatta or small baguette in half, lengthwise. Spread the garlic butter on both cut sides. Sandwich together and wrap in foil. BBQ for 10 minutes turning occasionally. Brown off by placing directly on the grill for the last couple of minutes.

Other recipes suitable for the bbq

• Veggie shami kebabs
• Veggie chorizo
• Glamorgan sausages
• Lime and coriander Quorn kebabs

My camping food page contains more ideas suitable for alfresco eating.