Friday Fun: veggie and vegan barbeque ideas
Here in London, we've been promised perfect barbeque weather this weekend, and I for one will be out in the garden, setting fire to things. Being a veggie with several vegan friends makes this slightly more complicated affair than it otherwise might be, but I think it can also be a lot more fun when you're forced to be creative with your cooking. So I've been scouring the web for tasty meat-free, outdoor cuisine, and am really excited by what I've found.
Whether or not you normally eat meat, why not check out some of these recipes? You're bound to impress your guests when you offer them something that differs from the usual discount burgers and bangers.
Follow the jump for the recipes and please send me more ideas!
Related: How to have an eco-friendly barbeque | Traditional West African style recycled BBQ
Vegan summer burgers
From the vegetarian society
These are excellent at any time of the year. Try adding varying ingredients such as vegetarian pesto, finely chopped spring onions, grated cheese or try using smoked tofu instead.
Tip: when I made these burgers, I found the purely vegan recipe tricky to work with, as the mixture did not 'bind' together easily. So not being vegan myself, I gave up and added egg, which held the burgers together nicely. If you are vegan, I suggest using an egg replacer and mixing it in during step five of the method below. Chilling the burgers for a few hours prior to heating also helps firm them into shape -- Ed
Ingredients
1 packet firm tofu, drained
100g/4oz sun dried tomatoes, finely chopped
30ml/2tbsp fresh coriander, finely chopped
2.5ml/½tsp mustard powder
30ml/2tbsp soy sauce
5ml/1tsp tomato purée
25g/1oz fresh breadcrumbs
salt and freshly ground black pepper
15ml/1tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
100g/4oz mushrooms, finely chopped
seasoned flour
Method
1. Mash the tofu thoroughly in a bowl, with a fork.
2. Add the sun dried tomatoes, coriander, mustard powder, soy sauce, tomato purée, breadcrumbs, salt and freshly ground black pepper. Leave to one side.
3. Meanwhile, in a small frying pan, gently heat the oil and fry the onion, garlic and mushrooms until soft.
4. Add to the tofu mixture and allow to cool.
5. If the mixture is too wet to hold together, add sufficient flour until the mixture can hold its shape.
6. Shape the mixture into six large burgers, or ten small, coat with seasoned flour.
7. Chill until ready to use.
8.Brush each burger lightly with oil. Barbecue each side until cooked.
9. Serve in a bread bun with melted cheese (*omit for vegans) and salad, or serve with barbecue sauce.
Corn on the Cob
No barbeque would be complete without this veggie essential. For a bit of a difference, dry coating your cobs with sour cream and chive or a honey and mustard marinade
Ainley Harriot's Marinated goats' cheese in vine leaf parcels
Ingredients
8 large or 16 smaller vine leaves
4 x 100g/4oz individual goats' cheeses
4tbsp olive oil
2 red finger chillies, seeded and finely chopped
2tsp chopped fresh oregano
12 fresh basil leaves, finely shredded
1 garlic clove, finely chopped
½ tsp black peppercorns, coarsley crushed
8 small fresh bay leaves
coarse sea salt
Bruchette-style bread to serve
cocktail stick soaked in cold water for 30 minutes
Method
1. If you are using fresh vine leaves, remove the tough part of the stem, drop them into a pan of lightly salted water and cook for about 4 minutes. Drain and refresh under cold water. If you are using preserved vine leaves, soak them in hot water, rinse in cold water and drain.
2. Cut the goats' cheeses in half horizontally into 2 smaller discs.
3. Mix the olive oil with the chopped chilli, oregano, basil, garlic, crushed pepper and a little sea salt
4. Place a vine leaf on a plate (overlap if they're quite small) put a bay leaf and a little of the marinade into the centre.
5. Place a disc of goats' cheese on top, rind-side down, and then spoon over a bit more of the mariande, making sure that lots of the bits are covering the cut face of the cheese. Fold over the sides of the leaf and secure with one or more cocktail sticks. Repeat 3 more times.
6. Place the parcels in a shallow dish, pour over any oil left on the plate and set aside for 1 hour.
7. Brush the outside of the vine leaf parcels with a little more olive oil if necessary and
barbecue over medium-hot coals for about 2½ minutes on each side.
8. Lift the parcels on to plates, remove the cocktail sticks and fold back the leaves. Serve with some Bruchetta bread.
Hot German potato salad
To cut down on last-minute preparation, make this salad up to 8 hours ahead, then heat on the grill.
Ingredients:
1-1/4 cups water, divided
1/4 teaspoon salt
1 pound potatoes, peeled and cut into 3/4-inch cubes
6 slices bacon
1 cup chopped onions
1/4 cup sliced celery
1/2 teaspoon caraway seed, crushed
2 tablespoons sugar
1 tablespoon all-purpose flour
1/4 cup cider vinegar
1/2 teaspoon brown mustard
1/8 teaspoon pepper
In a medium saucepan bring 1 cup water and salt to a boil. Add potato cubes. Return to a boil; reduce heat and simmer, covered, about 10 minutes or until crisp-tender. Drain and set aside.
In a medium skillet cook bacon until crisp. Strain, reserving 3 tablespoons drippings. Crumble bacon and set aside. Add onions, celery, and caraway seed to reserved drippings. Cook until onions are tender but not brown. Stir in sugar and flour. Add vinegar, 1/4 cup water, mustard, and pepper. Cook and stir until thickened and bubbly. Remove from heat. Stir in cooked potatoes and bacon. Cool 10 minutes. Transfer potato salad to a 8 x 5-1/4-inch disposable foil pan. Cover with foil and refrigerate up to 8 hours.
Place chilled potato salad, covered, in centre of cooking grate. Cook 35 minutes or until heated through.
Makes 4 servings.
