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Plant Based BBQ Time!

Some people think that just because you no longer eat meat that you can no longer enjoy a BBQ. It isn’t so – we can cook so many plant foods on the BBQ grill. Everything from the humble zucchini, portobello mushrooms, eggplant, bell peppers, onions, green onions, baby peppers, corn on the cob, romaine lettuce, veggie burgers, potatoes, marinated tofu and don’t forget the fruit. Pineapple, fresh figs, mango and peaches are amazing when heated up on the grill. Light up the backyard BBQ grill and toss on some of your favorite plant foods and you will be delighted with the results!

Plant Based BBQ Nutmeg Notebook

Plant Based BBQ
Nutmeg Notebook

This was our first plant based BBQ experiment back in 2015 but I never blogged about it. We were in the middle of our kitchen update and all of this food prep took place in my garage! Hubby Tom is a master on the grill so I only have to prep the food and he takes it from there!

Plant Based BBQ Prep Nutmeg Notebook

Plant Based BBQ Prep
Nutmeg Notebook

The trick is to prep all the food in advance so you are ready to go when the grill is hot. The tofu was marinated in some BBQ sauce and the portobello mushrooms were marinated in balsamic vinegar. You can use fresh lemon juice, lime juice, orange juice, pineapple juice, vinegars and no salt seasonings to add flavor.  Here is an easy but oh so tasty BBQ sauce recipe that was created by one of my fellow Ultimate Weight Loss buddies!

Mairead’s BBQ Sauce
-12 oz. can tomato paste
-2 tsp. onion powder
-1/2 tsp. allspice, optional if desired
-2 tsp. liquid smoke
-6 oz. Napa Valley Grand Reserve Vinegar – the thick one
-2 oz. lemon juice
Place all ingredients in a medium sized bowl. Stir with a fork or whisk vigorously until smooth.
Plant Based BBQ Nutmeg Notebook

Plant Based BBQ
Nutmeg Notebook

I buy these colorful carrots at Trader Joe’s and they make me smile! They are so good grilled and so pretty. Our son in law Esau taught us how to grill corn and then season it with fresh lime juice. We were sold after the first bite. Its so easy and yet insanely delicious. It could be a meal all on it’s own. Click here for Esau’s Grilled Corn recipe.

Plant Based BBQ Nutmeg Notebook

Plant Based BBQ
Nutmeg Notebook

Bell peppers become so sweet when grilled. I have now discovered the mini peppers and they are even sweeter. Slice some of the leftovers and add them to your next salad.

Plant Based BBQ Nutmeg Notebook

Plant Based BBQ
Nutmeg Notebook

Red onion and zucchini even become extra tasty after a few minutes on the grill. All the natural sugars come to the surface and the flavor is enhanced.

Plant Based BBQ Nutmeg Notebook

Plant Based BBQ
Nutmeg Notebook

Hubby Tom loves it when we have something that he has to cut with a knife to eat and these big fat juicy portobello mushrooms fit the bill! Marinate in some balsamic vinegar for flavor. Add your favorite fresh or dried herbs.

Plant Based BBQ Nutmeg Notebook

Plant Based BBQ
Nutmeg Notebook

Even non tofu lovers will like it grilled! It becomes a little chewy and I love the grill marks! Marinate in fresh fruit juices or a little homemade BBQ sauce. Tofu is a higher fat plant food – not good for weight loss but I do enjoy it once in a while on maintenance. Hubby says you need to keep a close watch on the veggies when grilling.

Plant Based BBQ Nutmeg Notebook

Plant Based BBQ
Nutmeg Notebook

Even romaine lettuce can be grilled – I  know it sounds crazy but it’s actually very good! I topped it with some little mandarin slices, balsamic vinegar glaze and a little dressing. Pretty fabulous. The dressing is a recipe called Green Sauce by Chef Del Sroufe and I make the version without the tahini – just increase the cilantro and it’s fabulous. It is made with Mori Nu Silken Lite Tofu which is a little higher fat plant food. If you are in weight loss mode you might prefer my Creamy Balsamic Dressing instead. It’s also pretty darn amazing and gets rave reviews!

Plant Based BBQ Nutmeg Notebook

Plant Based BBQ
Nutmeg Notebook

These were previously cooked potatoes that I made in the Instant Pot pressure cooker because my kitchen was under construction and I had no oven. They were simply cut in half and heated up on the BBQ grill.

Plant Based BBQ Nutmeg Notebook

Plant Based BBQ
Nutmeg Notebook

Last but not least are lemons cut in half – the juice is lovely squeezed over the grilled veggies or over your salads. Fresh figs and mango slices are a treat for dessert after being warmed up on the grill. Don’t forget pineapple and peaches too!

Plant Based BBQ Nutmeg Notebook

Plant Based BBQ
Nutmeg Notebook

This is what my plate looked like – all healthy delicious plant foods! A feast that is filled with foods that love you back!

Chipotle Baked Beans Nutmeg Notebook

Chipotle Baked Beans
Nutmeg Notebook

If you still need a few other ideas for taking something to a BBQ – pot luck I do have some suggestions. One thing I missed was baked beans until I found a recipe on the Furhman boards and adapted it a little to resemble an old favorite. Chipotle Baked Beans uses an unusual ingredient that makes them extra special.

Bok Choy Fennel Salad Numteg Notebook

Bok Choy Fennel Salad
Numteg Notebook

This is a lovely crunchy cold salad perfect for pot lucks!  Click here for the recipe Bok Choy Fennel Salad.

BBQ Lentil Loaf Muffins Nutmeg Notebook

BBQ Lentil Loaf Muffins
Nutmeg Notebook

These are not cooked on the BBQ grill but they give you the flavor of having been! BBQ Lentil Loaf Muffins.

Greek Chickpea Salad Nutmeg Notebook

Greek Chickpea Salad
Nutmeg Notebook

This salad is portable and awesome for a pot luck or backyard BBQ.  Greek Chickpea Salad.

Chef Aj's Watermelon Salad Nutmeg Notebook

Chef Aj’s Watermelon Salad
Nutmeg Notebook

Watermelon is always well received at a BBQ pot luck but it sure is fun to serve it in a new way. This is Chef AJ’s Watermelon Salad and its amazing.

 Nutmeg Notes

There are so many amazing plant based recipes that you can make and share for your family get together’s it was difficult to narrow the list to these. I am always amazed when people think that following a plant based diet is limiting and they wonder what we eat! The possibilities are endless.

Enjoy the time with family and friends at your next BBQ!

Tami

Feel free to share your favorite whole food plant based recipes for BBQ’s and pot lucks.

A Little Nutmeg Nugget: When I started this blog in January of 2010 I followed what I understood to be a healthy version of the standard American diet, ironically also known as the “SAD” diet. As interest in my own health and how it was affected by the food I ate evolved, I transitioned to a whole food plant based diet also known as “WFPB” diet. I have wrestled with the fact that this blog still contains all those posts and recipes from the SAD way of eating I have left behind. I no longer advocate for anyone to eat that way. At this time I am leaving those recipes and posts here. It is a record of my journey and how I came to follow a WFPB way of eating. It is my hope that those who still come here for those old recipes will be curious about what I am doing now. Perhaps they will dip their toes across the line as I did and try some plant based recipes and learn more about the health benefits.


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6 comments

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  1. Jody - Fit at 59 says:

    Everything looks amazing Tami!!!!!!

    1. Tami says:

      Thank you Jody!

  2. Theresa says:

    Everything looks great! How do you prevent items (especially tofu) from sticking?

    1. Tami says:

      Hi Theresa, well the tofu did stick a little bit, the BBQ sauce did help as a release agent but there was some sticking. Our grill if several years old and the grates are well seasoned I don’t know if that helps keep things from sticking now that we only grill plants or not!

  3. Christin says:

    Tami you’ve outdone yourself. Again! This spread looks just unbelievable. Every dish looked better than the last. I happened to buy many of the ingredients I’d need to pull this off for this weekend. Thanks for the inspiration!

    Which kind of tofu do you use for this? Extra firm?

    1. Tami says:

      Hi Christin – thank you for your kind comments! Yes I did use extra firm organic sprouted tofu – otherwise it will just fall apart. The leftover veggies are delicious chopped and served over rice, greens, quinoa, salad or potatoes. The grilled romaine is so yummy! I would never have believed it but once I tried it I was sold!

      Have a beautiful relaxing weekend.

      Tami

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