We know that traditional barbecue menus can be a bit of a meaty, so we chatted to our friends over at Spice Pots to pull together some easy and delicious plant-based BBQ recipes! All of these recipes can be made using the Spice Pots BBQ collection , which also comes with 8 great recipes. A great alternative to meat and not a vegan sausage or a meat-free burger in sight!
BBQ Grilled Spiced Cauliflower
A delicious and very simple vegan BBQ recipe to a little variety to the traditional meaty barbecue!
Whole cauliflower, sliced into thick cuts (see note at bottom)
3 tsps of Korma, Bhuna, Goan or Tandoori Masala Blend
2 tsp of salt
1-2 tbsp oil
Coriander, for garnish
- Mix together the spices, salt and 1 tbsp of the olive oil. With your fingers, rub the mixture all over both sides of the cauliflower.
- Place the cauliflower on the hottest part of the BBQ and cook, turning, until it is charred in spots on both sides, about 3 minutes per side.
- Place the cauliflower in tinfoil and move to a cooler part of the BBQ. Continue to cook for a further 10-15 minutes until tender.
- Place on a platter, sprinkle with coriander and serve!
Vegetable Kebabs with Satay Sauce
A great option for the barbecue, oven or grill, these kebabs can be on the table in under 30 minutes. Vegan (if you substitute the honey for maple syrup or agave nectar), dairy free and vegetarian.
For the Marinade:
- 2 tbsp Soy Sauce
- 1 tbsp Coconut Oil
- 2 tsp Honey
- 1 chilli (optional)
- Garlic, 1 clove crushed (leave out if using Tandoori Masala Blend)
- 1 tsp Korma, Bhuna, Goan or Tandoori Masala
For the Kebabs:
Use any vegetables - try with peppers, baby tomatoes and courgettes For a non-vegan choice, add chunks of halloumi
For the satay sauce:
- 400ml tin coconut milk
- 6 heaped tbsp smooth peanut butter
- 4 tbsp soy sauce
- 3 tbsp lime juice
- 3 tbsp brown sugar
- 2 large cloves garlic, crushed
- 2 heaped tsps of Spice Pots (Korma, Bhuna, Goan or Tandoori Masala)
Mix the marinade together and rub over the vegetables. Cook under grill or on barbecue. Mix up the satay sauce and use to dip or drizzle
Spiced Potato SaladAn easy, no mayonnaise, gently spiced potato salad. Gluten free and vegan.
- 500g (approx) potatoes, cut into small pieces
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- Fresh chilli (optional)
- 2 tsp of either the korma, bhuna or goan
- 1 lime, juice of
- Herbs, about 2 handfuls of fresh herbs; coriander, parsley, dill all work really well or a mixture of them all
- Salt and pepper
- Cook the potatoes in salted water until tender.
- Heat oil and cook the garlic (and chilli if using) for 1 - 2 minutes. Add a splash of water then the spices. After a couple of minutes, add the lime juice.
- Once the potatoes are cooked, drain and add the potatoes to the frying pan, and mix well to coat. Add half the herbs and cook for a couple of minutes.
- Add salt and pepper to taste. Remove from heat and add the remaining fresh herbs.
Indian Carrot Salad - A Gently Spiced Carrot Salad1 tablespoon oil
1/2 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
pinch of ground turmeric
1/2 teaspoon salt
1/2 teaspoon caster sugar
1 1/2 tablespoons lemon juice
500g grated carrots
coriander leaves, to garnish
- Heat oil in a small pan, then add the mustard and cumin seeds. Cover and shake the pan until the seeds start to pop.
- Remove from the heat, add the turmeric, salt and sugar and stir well. Leave to cool for 5 minutes.
- Mix in the lemon juice then pour all over the grated carrots to thoroughly coat
- Leave for 30 minutes or longer for the flavours to develop then garnish with coriander leaves.