10 Vegan BBQ Ideas for Your Next Cookout

Whoa, hold onto your tofurky, folks! We’re about to dive into a sizzling world of plant-based deliciousness that’ll make even the most die-hard carnivores drool. 🌱🔥

I’ve teamed up with some of the coolest vegan chefs in the biz to bring you a finger-lickin’ good lineup of BBQ ideas that’ll knock your socks off. Whether you’re a grill master or a newbie to the world of outdoor cooking, we’ve got something for everyone.

From juicy jackfruit pulled “pork” to smoky grilled veggies that’ll make you forget all about those boring side salads, we’re about to revolutionize your cookout game. And the best part? It’s all 100% cruelty-free!

So, grab your apron, fire up that grill, and let’s get this vegan party started! Trust me, by the end of this article, you’ll be itching to invite the whole neighborhood over for a taste of these mind-blowing creations. Ready to become the BBQ hero your taste buds deserve? Let’s dig in!

Grilled Portobello Mushroom Steaks

Oh. My. Gosh. If you haven’t tried grilled portobello mushrooms yet, you’re seriously missing out on life!

These bad boys are like the plant-based equivalent of a juicy steak, minus the guilt and cholesterol.

Here’s the deal: marinate those giant mushroom caps in a mixture of balsamic vinegar, soy sauce, garlic, and herbs.

Slap ’em on the grill for about 5-7 minutes per side, and voila! You’ve got yourself a meaty, savory masterpiece that’ll make your carnivore friends do a double-take.

I once served these at a family BBQ, and my Uncle Bob (notorious meat-lover) actually asked for seconds. True story!

Pro tip: Slice ’em up and stuff them in a burger bun with some vegan mayo and crispy lettuce. You’re welcome.

Jackfruit Pulled “Pork” Sandwiches

Hold onto your taste buds, folks, because we’re about to blow your mind with this one.

Jackfruit is like the shapeshifter of the vegan world – it can transform into pretty much anything, including pulled pork!

Here’s the lowdown: drain and rinse canned young jackfruit, then shred it with a fork.

Sauté it with onions and garlic, then slather it in your favorite BBQ sauce. Let it simmer until it’s all sticky and delicious.

Pile it high on a soft bun, top with some crunchy coleslaw, and prepare for flavor explosion!

I once brought these to a potluck, and let’s just say, I went home with an empty dish and about a dozen new best friends.

Remember: The key is in the sauce, so don’t be stingy!

Grilled Corn on the Cob with Chili Lime Butter

Okay, let’s get real for a second. Is there anything more quintessentially “summer BBQ” than corn on the cob?

I think not. But we’re taking it up a notch with this zesty twist!

Here’s how it goes down: Grill your corn until it’s got those gorgeous char marks.

While it’s cooking, whip up some vegan butter with chili powder, lime zest, and a pinch of salt.

Slather that goodness all over your hot corn and watch as it melts into every nook and cranny.

Finish with a squeeze of fresh lime juice and prepare for a flavor party in your mouth!

Fun fact: I once ate five of these in one sitting. No regrets.

Don’t forget to keep some napkins handy – things are about to get messy!

BBQ Tempeh Skewers

Listen up, protein enthusiasts! These tempeh skewers are about to become your new BFF.

They’re packed with plant-based protein, super versatile, and let’s be honest, they look pretty darn impressive on the grill.

Here’s the deal: Cut tempeh into cubes and marinate in a mixture of BBQ sauce, liquid smoke, and a splash of maple syrup (trust me on this one).

Thread onto skewers with chunks of bell pepper, onion, and pineapple (yes, pineapple – don’t @ me).

Grill for about 10-12 minutes, turning occasionally, until everything’s nicely charred.

I’ve converted many a tempeh skeptic with these bad boys. The secret? It’s all in the marinade, baby!

Serve with extra BBQ sauce on the side for dipping, because you can never have too much of a good thing.

Grilled Vegetable Platter

Alright, I know what you’re thinking. “Grilled veggies? Boring!” But hold your horses, because we’re about to elevate this classic to new heights.

Here’s the scoop: Take whatever veggies you’ve got on hand – zucchini, eggplant, bell peppers, asparagus, you name it.

Toss them in olive oil, balsamic vinegar, and your favorite herbs (I’m partial to rosemary and thyme).

Grill until they’re tender and have those beautiful grill marks. Arrange on a platter and drizzle with a tangy herb vinaigrette.

Pro tip: Add some grilled lemon halves to the platter. Squeezing that warm, caramelized lemon juice over the veggies? Chef’s kiss

I once had a friend declare she “doesn’t like vegetables” devour half this platter. Miracles do happen, folks!

Smoky Grilled Tofu

Okay, tofu haters, I see you. But before you scroll past, give me a chance to blow your mind with this smoky, flavorful version that’ll make you question everything you thought you knew about tofu.

Here’s how we do it: Press your extra-firm tofu to get rid of excess moisture.

Slice it into thick steaks and marinate in a mixture of soy sauce, liquid smoke, maple syrup, and smoked paprika.

Grill for about 5-7 minutes per side until you’ve got those gorgeous grill marks.

The result? A crispy exterior with a tender, flavorful inside that’ll make you say, “Is this really tofu?!”

True story: I once accidentally served this to my meat-eating brother, and he didn’t realize it wasn’t chicken until halfway through his meal. Oops?

Serve with a side of grilled pineapple for a sweet-and-smoky combo that’ll knock your socks off.

Grilled Sweet Potato Wedges

Move over, boring old French fries! These grilled sweet potato wedges are about to become your new favorite side dish.

Here’s the lowdown: Cut sweet potatoes into wedges and parboil them for a few minutes.

Toss with olive oil, smoked paprika, garlic powder, and a pinch of cayenne (if you’re feeling spicy).

Grill for about 10-15 minutes, turning occasionally, until they’re tender and slightly charred.

I like to serve these with a creamy avocado dip that’s so good, you might be tempted to eat it by the spoonful. No judgment here!

Fun fact: I once made these for a potluck and they disappeared faster than you can say “vegan BBQ”. True story!

Grilled Peaches with Coconut Whipped Cream

Okay, dessert lovers, this one’s for you! Because who says grilling is just for savory dishes?

Here’s the deal: Cut ripe peaches in half and remove the pit.

Brush with a little maple syrup and grill cut-side down for about 4-5 minutes until you’ve got those beautiful grill marks.

Serve warm with a dollop of coconut whipped cream and a sprinkle of cinnamon.

The combination of warm, caramelized peaches and cool, creamy coconut whip is so good, it should be illegal.

I once served these at a dinner party and my guests literally licked their plates clean. No shame in their game!

Pro tip: Try this with other stone fruits like nectarines or plums. You can thank me later.

Cauliflower “Wings”

Alright, wing lovers, I see you eyeing those chicken wings with longing. But fear not! These cauliflower “wings” are about to become your new obsession.

Here’s how it goes down: Break a head of cauliflower into bite-sized florets.

Dip in a batter made from flour, plant milk, and spices, then coat in breadcrumbs.

Grill in a basket until crispy and golden, then toss in your favorite sauce (Buffalo, BBQ, teriyaki – the world is your oyster… mushroom).

I once brought these to a Super Bowl party and they were gone before kickoff. True story!

Serve with vegan ranch or blue cheese dip and prepare for your mind to be blown. Who needs chicken, anyway?

Grilled Pineapple Black Bean Burger

Last but definitely not least, we’ve got a burger that’ll make you forget all about those sad, frozen patties.

Here’s the scoop: Mash up some black beans with breadcrumbs, spices, and a flax egg.

Form into patties and grill until crispy on the outside and warm throughout.

Top with a thick slice of grilled pineapple, some spicy vegan mayo, and all your favorite fixings.

The combination of savory beans, sweet pineapple, and spicy mayo is like a tropical vacation for your taste buds.

I once made these for a skeptical friend who swore she’d never give up “real” burgers. Let’s just say, she’s now a convert.

Pro tip: Make extra patties and freeze them for easy weeknight dinners. Future you will thank present you!

Well, there you have it, folks! Ten mouth-watering vegan BBQ ideas that’ll make your next cookout the talk of the town.

From meaty mushroom steaks to sweet grilled peaches, we’ve covered all the bases. So fire up that grill, invite your friends over, and get ready to blow some minds with your plant-based prowess!

Remember, vegan BBQ isn’t just about mimicking meat – it’s about celebrating the incredible flavors and textures of plant-based ingredients.

So go forth and grill, my friends! And if anyone gives you grief about your veggie-loving ways, just hand them a plate of these delicious creations. Actions speak louder than words, especially when those actions involve stuffing your face with amazing food.

Now, if you’ll excuse me, all this talk of BBQ has made me hungry. I’ve got a date with a grilled portobello mushroom and a cold glass of kombucha. Catch you on the flip side, grill masters!