9 Best Vegan BBQ Recipes - Munchyesta (2024)

Are you ready for the 9 best vegan BBQ recipes? Me too! Or rather make that 10 best vegan BBQ recipes, because I just added a bonus; my best vegan gluten-free seitan Brisket that’s made for grilling. Now that summer is officially upon us, I’m officially in full BBQ mode. And that’s why I thought I would give you my 9 favorite vegan BBQ recipes – because, let’s face it, it isn’t really summer unless you have a BBQ, right?

So what makes the best vegan BBQ recipes? you ask.

• Well, for me, the best plantbased BBQ recipes need to be pretty simple to make, because BBQ’s should be all about having a good time and not slaving away in the kitchen.
• They have to be delicious – duh! That pretty much goes without saying, but I’m still going to say it because it’s true. I want all my Plantbased BBQ recipes to be packed full of flavor and just as delicious, if not even better, than a meatlovers BBQ. And that’s what all these recipes are: they are packed with flavors and wonderful textures. Yum!

Now, let’s get into it. To kick off my favorite vegan BBQ recipes, I’m starting out strong with Cauliflower BBQ Wings. These are so good you won’t even believe it. Get ready for crispy spiced corn flake coated heavenly mouthfuls. You won’t believe how good these are, and kinda healthy too.

I like to serve these as appetizers at every BBQ. They are a true crowdpleaser!

Ingredients

• 1headof CauliflowerCut into florets
• ½cupHot Sauce
• 1tbspMaple Syrup
• 2tbspCoconut Oil
• ¾cupPlant Milk
• ½cupAll-purpose flour
• 4cupsCorn FlakesCrushed
• ½tspGarlic Powder
• 2tspSmoked Paprika
• ½tspSalt
• ¼tspBlack Pepper

Instructions

• Preheat your oven to 400F and line a baking sheet with parchment paper.Put all the flour, garlic powder, smoked paprika, salt, pepper and plant milk into a bowl and mix everything together well.In another bowl, pour in the corn flakes and crush them into smaller pieces.BBQ hot sauceMix together the hot sauce with maple syrup and coconut oilNext, pour all the cauliflower florets into the milk mixture and toss to coat.Finally, toss the milk coated florets into the crushed cornflakes and make sure everything is coated.Lay the coated cauliflower florets on a parchment lined baking sheet and bake for 20-25 minutes.Pour the BBQ hot sauce onto the florets and put them back in the oven to cook for further 10-15 minutes or until they are nice and crispy on the outside and tender on the inside. You can test them by piercing a knife through a floret to see if it’s tender all the way through. Take them out of the oven.Serve with a dip and enjoy.

Find the full recipe for Vegan Cauliflower Barbeque Wings here

It’s no secret that I LOVE this recipe. It’s so easy to make and has a wonderfully meaty texture. And it goes straight on the BBQ and always comes off delicious. No tricks and no nonsense. Plus, I love the fact that you can make these in advance and just throw them on the BBQ whenever you’re ready. It couldn’t be easier!

Amazing Vegan Kidney Bean Skewers with Mint Raita

This amazing grillable kidney bean skewers recipe is easy to make, delicious and full of meat-like texture. Find the full Vegan Kidney Bean Skewers with Mint Raita recipe here and learn how easy it is to make skewered grill friendly bean meatless meat balls

Ingredients

• 9ozKidney BeansDrained
• 3.5ozAlmondsChopped
• 1Red OnionChopped
• 2tbspSmoked Paprika
• 1tbspOnion Powder
• 1cupCornflakes
• 1handfulParsleyChopped
• Pinch of Salt

Instructions

• Put the drained kidney beans in a food processor along with the red onion, the chopped almonds, smoked paprika, chopped Parsley, onion powder and salt.Blend until everything is mixed together and put the mixture in the refrigerator for 1 hour.Take a large spoonful of the kidney bean mixture and make 12 little kidney bean balls, by rolling them.Pour the cornflakes onto a plate and crush them. Then roll the kidney bean balls in the crushed cornflakes.Place onto a skewer (3 balls on each skewer) and either cook or grill at medium heat for 3-5 minutes on each side.Serve with mint raita, and baked sweet potatoes or couscous salad.

This may just be the best veggie burger you will ever have. It’s so meaty, cheesy and delicious. I can’t even begin to describe how amazing these vegan burger patties are. They have quickly become a mush-have at all my BBQ’s. The only downside to this recipe is, that because of the mushrooms that contain so much water, they don’t work as a meal prep. If you want to make them in advance, the best thing to do would be to make them, cook them a few minutes on each side and then freeze them. This way all you have to do is take them out of the freezer and throw them straight on the grill.
You will be amazed at how much of a serious crowd pleaser these veggie burger are.

Check out the recipe and the step-by-step guide on how to make the Best Easy Vegan Burgers here.

Ingredients

• 2cupsPortabella MushroomsChopped
• 2cupsBlack BeansCooked
• 1cupFresh CauliflowerMinced
• 4Spring OnionsChopped
• 2tbspNutritional Yeast
• 1tbspVegan Worchestershire Sauce
• 2tspGarlicMinced
• 2tbspSmoked Paprika
• Pinch of Salt
• Pinch of Pepper
• 3tbspFlax meal
• 9tbspWater
• 5/8cupBread Crumbs or Almond Flour

Instructions

• 1. Start out by removing the gills on the portabella mushrooms and toss them. Next, cut the mushrooms into smaller chunks and fry them on a frying pan for a few minutes or until the liquid they release is nearly reduced.
• 2. In a large food processor add the black beans and blend until they are mostly mashed. Next, add the mushrooms, cauliflower, spring onions, garlic, Worchestershire sauce, smoked paprika, salt, pepper and nutritional yeast. Blend everything together.
• 3. Mix flax meal with water and let it soak for 1-2 minutes before adding it to the mushroom mixture. Mix in breadcrumbs and blend everything together.
• 4. Test the texture by scooping approximately ½ cup mushroom mixture up and shape it into a burger patty. If it feels crumbly or like it will fall apart, just add a bit more breadcrumbs and mix together.
• 5. Form the mushroom mixture into 6 burger patties and throw them on the BBQ. Cook for 4-6 minutes on each side and serve with guacamole and a side of coleslaw.

Just wait until you try this mouthwatering Vegan BBQ Ribs recipe with Sticky Tamarind Sauce. It’s so good! Imagine sweet, smoky and wonderfully sticky BBQ sauce made with meaty seitan. In this recipe I make my own seitan, but alternatively you can just buy seitan if you’re looking for a little cheeky shortcut, and just use the BBQ sauce to create these magnificent ribs.

Take a look at the best easy vegan BBQ Ribs recipe here and the step-by-.step guide

Ingredients

For the Seitan

• 4tbspPeanut Butter or Almond Butter
• 3tbspSmoked Paprika
• 2tbspTomato Paste
• 2tbspSoy Sauce
• 2tbspNutritional Yeast
• ½cupChickpea Flour
• 1½cupVegetable Broth
• 1½Vital Wheat Gluten plus 2 Tablespoons

For the BBQ Sauce

• 1tbspTamarind Sauce
• ½cupHoisin Sauce
• ¼cupSweet and Sour Chili Sauce
• 2tspMinced Ginger Root
• 3clovesGarlicMinced
• 1tbspMaple Syrup
• 1tbspSoy Sauce (vegan)
• 1tbspRice Wine Vinegar

Instructions

• Heat the oven to 350F.Place peanut butter, smoked paprika, tomato paste, soy sauce, nutritional yeast and chickpea flour in a bowll and mix together. Pour in the hot vegetable broth and stir together until everything is blended.Pour in the Vital Wheat gluten and mix together until it forms a dough. Knead the dough for 5 minutes to really activate the gluten.Next, line a 9×11 inch pan with aluminium foil and leave extra aluminium to use to fold over and cover the dough.Lightly oil the foil and pour the dough into the pan. Press the dough out evenly and score them with a knife, cutting half way through.Cover the ribs with the extra foil and bake them for 30 minutes in the middle of the oven.Now your “ribs” are ready for the BBQ.Mix all the ingredients for the BBQ sauce together, and coat the “Ribs” on both sides before grilling. Grill the “ribs” until they are wonderfully sticky and serve hot.Enjoy.

Get ready for this Vegan BBQ Brisket – you won’t believe how much it tastes like real brisket! This recipe gives you that amazing meaty texture and that wonderful BBQ flavor we all love. Make it on the grill or cook it in the oven. So yummy!

Take a look at all the details and get the recipe for the Best Vegan BBQ Brisket here

Ingredients to make the Best Easy Vegan Brisket

• 1 (14 oz) can of Jackfruit
• 2 cups Vital Wheat Gluten
• 3 tbsp Nutritional Yeast
• 1 tbsp Smoked Paprika
• A tsp Garlic Powder
• 1 tsp Onion Powder
• A tsp Tumeric
• 2 tsp Salt

Ingredients to make homemade vegan BBQ sauce without ketchup or sugar:

• 1½ cup Dark Beer
• A tbsp Soy Sauce
• 2 tbsp Red Miso Paste
• A tbsp Vegan Worchestershire Sauce
• 2 tbsp Almond Butter
• 3 tbsp Olive Oil
• 1 tbsp Ground Pepper
• 2 tsp Smoked Paprika
• 1 tsp Chili Powder

How to make the best rub for plant-based roasts, brisket, and everything else:

It’s easy, requires only a few ingredients, and it’s mouthwateringly luxe and flavorful. Even if you use a store-bought BBQ sauce you can still make this rub and transform almost any vegetables into a masterpiece on the grill.

Ingredients for the best BBQ Rub

This amazing BBQ rub could not be easier to make. It’s a two of everything kinda recipe, because easy and tasty go hand-in-hand in this rub.

• 2 tbsp BBQ Sauce
• Two tsp Salt
• 2 tsp Ground Pepper
• Two tsp Smoked Paprika
• 2 tsp Sweet and Sour Chili Sauce

How to make vegan brisket

So, how is this easy vegan brisket made? It’s much easier and probably a lot quicker than you think. All it requires is the right ingredients, a grill or oven, and around 30 to 40-minutes of your time. And you will be ready to serve (and eat) the best juicy, tender, and smoky BBQ brisket that will have everyone coming back for seconds.

How to make the best vegan BBQ brisket:

First step is making a Vegan BBQ Sauce and rub. Let’s take a look at the easy steps:

BBQ Sauce

• In a small mixing bowl, mix together beer, soy sauce, miso paste, vegan Worcestershire sauce, almond butter, and 2 tablespoons of olive oil. Stir until everything is completely combined.

Rub

• Mix together salt, black pepper, smoked paprika, and sweet chili sauce. Set aside.

Making Vegan Brisket in just 30-minutes:

• Drain and rinse the jackfruit. Put the jackfruit into a blender and pulse until shredded.
• In a bowl mix together Vital Wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, turmeric, and 1 teaspoon of salt. Stir until everything is combined.
• Pour the jackfruit mixture along with the sauce into the vital gluten mixture and combine everything quickly until it forms a dough.
• Lightly grease the aluminum foil with olive oil and place the dough on it. Use a spatula to shape the dough into a brisket-like shape, approximately 10″ long and 1½” thick.
• Spread the rub over the top of the “brisket”. Cook the brisket on the BBQ for 15-20 minutes or until it’s ready. It should be grilled so it’s lightly charred in a few places. Serve warm.Get ready to enjoy.

How to make the best vegan meatless meat rub

• Mix together salt, black pepper, smoked paprika, and sweet and sour chili sauce. Spread the rub over the top of the “brisket”. Cook the brisket on the BBQ for 15-20 minutes or until it’s ready.
• Get ready to enjoy.

Get all the details and grab the recipe for the best easy vegan brisket here

This amazing vegan Gluten-free seitan like brisket recipe might just be the best vegan brisket recipe ever. It’s meaty, delicious and full of BBQ flavours …. And it’s vegan, gluten-free, nut free and soy free – it doesn’t get much better than that if you ask me.

So let’s get into it. What exactly makes this vegan brisket recipe the best ever? It all has to do with the amazing meat-like texture and those BBQ flavours. Think sweet delicious BBQ sauce and tender, juicy and delicious vegan brisket.

Ingredients

BBQ Sauce Rub

• 3tbspBBQ SauceVegan and Gluten-free
• 2tspSea salt or Kosher Salt
• 2tspFreshly Ground Pepper
• 3tspSmoked Paprika
• 2tbspSweet and Sour Chili Sauce

Vegan Gluten-free Brisket

• 17ozKidney BeansCooked (I like to use canned and drained beans)
• ⅓cupCooked Rice
• 114oz canJackfruit
• 2tbspRed Miso Paste
• 2tbspAlmond Butter
• 2tbspVegan Worchestershire Sauce
• 2tbspTamari Sauce
• ½cupBBQ SauceVegan and Gluten-free
• ½cupBrown Rice Flour
• ¼cupChickpea Flour
• 3tbspNutritional Yeast
• 2tbspSmoked Paprika
• 1tspFreshly Ground Pepper
• 1tspGarlic Powder
• 1tspOnion Powder
• 1tspTurmeric
• 2tspSalt

Instructions

Cooking on the BBQ

• Place the cooked kidney beans and rice in a food processor and blend until the mixture is still somewhat chunky. Drain the Jackfruit. Add the rest of the ingredients and blend until everything is combined.
• Scrape the gluten free seitan out onto a sheet of greased aluminium foil and shape it into a 1-inch loaf.Brush BBQ sauce rub on top and cover the brisket with aluminium foil.
• Cook the Brisket on the barbeque for around 30-minutes or until the brisket is ready and starting to char lightly at the edges.Serve with a little more BBQ sauce rub brushed on top and enjoy.

Cooking in the oven

• Preheat oven to 400F and grease a non stick baking pan.
• Place the cooked kidney beans and rice in a food processor and blend until the mixture is still somewhat chunky. Drain the Jackfruit. Add the rest of the ingredients and blend until everything is combined.
• Scrape the gluten free seitan out onto the greased baking pan and shape it into a 1-inch loaf.Brush BBQ sauce on top and cover the brisket with aluminium foil.
• Bake the brisket in the oven for 45 minutes – remove the aluminium foil the last 5 minutes of cooking.
• Brush more BBQ sauce over your brisket before serving and enjoy.

BBQ Sauce Rub

• Mix together salt, black pepper, smoked paprika and sweet and sour chili sauce until combined.

Notes

BBQ Sauce Rub can be made in advance and stored in the refrigerator for up to 1 week.Vegan brisket is freezer friendly.

For the full recipe for vegan gluten-free brisket click here

These Super Easy Portabella Mushrooms is my go-to BBQ recipe. They are so simple and quick to make, and it takes little to no planning or brain activity to toss together last minute. You can even make them in advance and keep them in the refrigerator until it’s time to grill.
But they are not only easy to make – they are also insanely good! Think delicious soft and meaty textures packed with flavorful mediterannean spice and covered in cheese. Yum!

Ingredients

• 4Portabella Mushrooms
• 4Cherry Tomatoes (or small tomatoes)
• ½cupVegan Cheese
• 2tspFresh RosemaryChopped
• Pinch of Salt
• Pinch of Pepper
• 1tbspOlive Oil

Instructions

• Cut off the stems of the mushrooms and rinse them. Chop the mushroom stems and pour them into a bowl.Rinse the tomatoes and chop them into smaller chunks. Pour in with the mushroom stems.Next, rinse and chop fresh rosemary and add to the tomatoes mix. Add a pinch of salt and pepper and stir together.Rinse the mushrooms and put them on a aluminium foil that’s been greased with olive oil – the stem side should face up.Next, top the portabella mushrooms with the tomato/mushroom mixture, dividing it evenly between them. Top with vegan cheese and cook them on the grill for 5-10 minutes or until the mushrooms are soft and cooked through.Serve with salad and guacamole and enjoy!

Best Vegan Coleslaw – This super easy vegan coleslaw is packed with amazing crunchy and fresh textures and coated in a lovely creamy dressing. This crowdpleaser is a must at every summer party. So good!

Vegan coleslaw Dressing ingredients

• Raw Cashews (soaked in water for 4 hours)
• Non-dairy Yoghurt (Soy yogurt or whichever you prefer)
• Plant Milk (Soy Milk or whichever you prefer)
• Lemon – Juice From
• Apple Cider Vinegar
• Dijon Mustard
• Maple Syrup
• Garlic Minced (or alternatively ½ tsp garlic powder)
• Onion Powder
• Sea Salt
• Pinch of Pepper

How to make non-dairy plant-based coleslaw dressing

• Start by pouring the water from the raw cashews and add all the dressing ingredients to a high-speed blender.
• Blend until everything is smooth and combined. Add more salt if you think it needs it.
• Store the dressing in a sealed container in the refrigerator for 3-5 days.

Now, let’s take a look at the coleslaw ingredients

Ingredients to make the best coleslaw

• Green Cabbage (9 cups)
• Red Cabbage (2 cups)
• Carrots
• Fresh Parsley Finely
• Sunflower Seeds
• Sun-dried Tomatoes
• Spring Onions Finely

How to make coleslaw step-by-step

Making coleslaw is quick and easy if you have a food processor. All you have to do is attach the shredder to your food processor and get started.

If you don’t have a food processor you will need to shred and chop the coleslaw ingredients by hand and that will add an extra production time of around 30 minutes or so.

Making Coleslaw step-by-step

• Chop and shred add the cabbage and carrots.

• Put cabbage, carrots, sunflower seeds, spring onions, and parsley into a large mixing bowl and toss together. Pour in 1 cup of the dressing and toss to coat everything – add more dressing if you think it needs it. Add the chopped sundried tomatoes and stir everything together.

• Cover and put in the refrigerator for 1-2 hours. If the slaw needs it you can always add a little more dressing right before serving.

Check out the Best Easy Vegan Coleslaw Recipe and get the step-by-step guide to making easy vegan creamy coleslaw here

Grilled veggie skewers is a must-have BBQ item. These colorful kebabs are packed with delicious glazed veggies. I can’t get enough of these. They taste like a mouthful of summer – and as if that wasn’t already enough, they can actually be made in advance. Just assemble the veggie skewers and keep them in the refrigerator until it’s time to break out the grill.
Brush on the glaze right before grilling, and you’re sure these crowdpleasers will turn out great every time.

Are you ready for a crunchy salad packed with delicious vegetables? Then this Easy Black Beans Crunch Salad is the one for you.
I love an easy recipe, and is definitely that. Plus, it’s filled with delicious textures. The black beans and creamy avocados adds softness and creaminess, while the bell peppers and chickpeas adds a little crunch.

This might just be the best summer party salad you will ever try!

To boost all the flavors, and give it a hint of nuts and just a tad of sweetnes, I made a simple sesame oil dressing. It’s the little secret ingredient that makes this gem of a recipe stand out.

Packed with balanced proteins, healthy fats, lots of vitamins and loaded with extra vitamin C – it doesn’t get much better.

This recipe goes great with everything. I love using it for dinner recipes as a side dish. It works amazing with kimchi and rice as a breakfast bowl, with falaffel, with my green pea nuggets, and the list goes on. Basically, it will work with anything you can imagine.

Ingredients

• 1canBlack Beans
• 1canChickpeasCooked
• 1ZucchiniSliced
• 2AvocadosCut into chunks
• 1Red Bell PepperSliced
• 1Yellow Bell PepperSliced
• 1Red OnionSliced
• 2tspDried Thyme
• Bunch of Fresh Parsley
• Pinch of dried Chili flakes
• Pinch of Salt

Dressing:

• ¼cupOlive Oil
• 2tbspSesame Oil
• 1Lemon – Juice From
• Pinch of Salt

Instructions

• Drain the water from the black beans and chickpeas and rinse them. Pour the rinsed black beans and chickpeas into a bowl and set aside.Rinse the zucchini and cut off the ends. Cut the zucchini into medium thin slices.Rinse the red and yellow bell peppers and cut out the seeds. Cut the bell peppers into slices.Peel the red onion and cut it in half. Now, cut the red onion halves into thin slices.Pour olive oil into a skillet and heat it. Add the zucchini slices, bell pepper slices and red onion. Let it cook at medium high heat until the onions have softened and the zucchini is golden. Add a pinch of salt and thyme and stir everything together. Once cooked, pour the veggies into the black beans mix and stir together.Next, cut open the avocados and get rid of the pit. Cut the avocado meat into large chunks and mix gently into the salad.In a small bowl, mix together olive oil, sesame oil, salt and juice from 1 lemon. Pour over the salad and mix together.Garnish with fresh parsely and serve.

For the full guide to making this salad check out my post on Easy Black beans Crunch Salad here

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