Going vegan doesn’t mean giving up the BBQ. It just means it tastes better! Try out the plant-based barbecue for mm-mazing!
Summer is quickly approaching, officially starting on June 21st (that’s tomorrow),and barbecues are a great way to get outside with the friends and family for socializing. You don’t have to miss out during cottage season when your friends and family are grilling up meat on the BBQ. It is unquestionably possible for a plant-based BBQ to be just as tasty and satisfying!
Appetizers and Cocktails
To start your BBQ off with snacks, try a bean dip, salsa, or guacamole, and pair it with organic and non-GMO corn chips. You can also put out delectable finger foods like nori rolls, rice paper rolls, or yam fries. As a sugary cocktail alternative, create homemade lemonade to quench your thirst.
You Can Still Have a Burger
Typically burgers and a BBQ go hand-in-hand, so have a burger! Put your plant-based alternative for your BBQ on a healthy sprouted bun, collard wrap, or even a bed of lettuce. There are some wonderful plant-based packaged burgers available; just make sure they are made with whole food ingredients and not processed soy. Alternatively, you can make your own burgers at home made from beans, gluten free grains, nuts, seeds, and veggies. These are not only more nutritious, but they are also filling and delicious. You can even place a grilled Portobello mushroom on a bun for a veggie burger alternative.
Plant-based sides are a mouthwatering complement to your meal. You can combine a bunch of sides and eat them as your meal, and your meat-eating friends and family can enjoy them with their meals too!
Salads without Lettuce
Not all salads have to have a base of lettuce. It’s easy enough to use a variety of greens as salad bases, but people are now familiar with this. If you want to upgrade your salad and give it some flare, try using whole grains, nuts, seeds, wheat-free noodles, or quinoa. A tasty salad can even be made up of a whole bunch of other veggies like carrots, beets, cabbage, peppers, and cucumber. Then it’s all about the dressing, garnishes, and add-ins to make each one uniquely fresh and flavorful.
A plant-based classic is grilling vegetables on the BBQ and bringing out their natural flavors. Portobello mushrooms, bell peppers, eggplant, sweet potatoes, red onion, and zucchini are some fantastic options. Not a lot of chopping is involved as they can be grilled in thick slices or even whole. Toss together a quick marinade of organic olive oil, balsamic vinegar, salt, and herbs and brush it on the veggies. Grill them for 5–10 minutes to perfection. Vegetable Kabobs are another easy option. Just place as many types of vegetables as you like on wooden skewers, marinate and grill. For added protein, you can add organic extra-firm tofu.
Quinoa is a gluten-free and plant-based seed, known as a pseudo-grain. It’s a great source of protein, especially as a complete protein, meaning it contains all nine of the essential amino acids our body can’t produce on its own. It is also rich in fiber, iron, magnesium, and manganese. Make a quinoa salad with veggies, and butternut squash or stuffed peppers with quinoa, veggies, and black beans.
Creamy pasta salads are another staple at BBQs that are full of unhealthy fats. Instead, make your own pasta salad with lots of garden veggies. Include brown rice or quinoa pasta, which makes a simple, gluten free, and nourishing alternative.
The Sweet Ending
Finish off the BBQ with a little sweet treat that is also nutrient-dense. Make a simple healthier dessert, such as a chocolate avocado pudding, homemade popsicles, goji berry chocolate bark, or even dip fruit in dark chocolate.
To be more environment-conscious, use washable napkins, and recycled cups and plates. Don’t forget to also protect yourself from the sun and bugs with eco-friendly sunscreen and bug spray while you’re outside.
Make eating well simple, delicious, and fun!