Last Updated on August 19, 2021
If you’re hosting a party, and one of your guests is vegan, you might wonder what you could serve them fresh off the grill. Luckily, there are many fun vegan grilling recipes to try. These plant based meat alternatives are full of juicy flavorsthat vegans and non-vegans alike will enjoy.
If you are cooking meat along with vegan items, be mindful of where you place items on the grill. One option is to designate separate sections of the grill for vegan items and make sure you clean this section well. Another idea would be to have a separate grill for vegetables and other vegan foods.
Orange Cinnamon Vanilla French Toast
Vegan grilling ideasaren’t limited to lunch and dinner. Serve breakfast at your next cookout at home or out at the beach with this delicious cinnamon orange vanilla french toast. This blend of flavors awakens your taste buds first thing in the morning and they are also easy to make appetizers.
- 5 slices sourdough
- 1 tablespoon extra virgin coconut oil
- 1½ tablespoons non-dairy milk (any variety)
- 6 oz. silken tofu
- 1 teaspoon maple syrup
- 1 overripe banana
- ¼ teaspoon fresh orange zest
- ¼ teaspoon cinnamon
- Pinch of salt
- Cinnamon and orange zest to taste
Add the coconut oil, non-dairy milk, silken tofu, maple syrup, banana, orange zest, cinnamon, and a pinch of salt in a blender and blend until smooth. Then pour the liquid into a flat and shallow dish, like a pie pan.
Heat your grill to a medium temperature, then use a paper towel to wipe some coconut oil on the grates to prevent sticking.
Soak each bread slice for about 5 seconds on both sides before placing directly on the hot grill grates. Cook for 2-3 minutes, then flip. Add some orange zest and a generous amount of cinnamon on the side facing up. Cook for another 2-3 minutes before removing it from the grill.
Serve with your favorite nut butter or maple syrup.
This flavorful cauliflower recipe will have everyone asking for seconds. This main dish can be accompanied with a fresh salad, grilled summer vegetables, or a polenta salsa.
- ¼ cup olive oil
- 1 lemon (juiced)
- 2 minced garlic cloves
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- ½ teaspoon chili powder
- 1 pinch ground black pepper to taste
- 2 large heads of cauliflower
- 2 tablespoons minced cilantro
Preheat the grill to medium-high heat and oil the grates lightly. While it’s heating, whisk the lemon juice, brown sugar, chili powder, oil, garlic, salt, and pepper together in a small bowl and set aside.
Prepare the cauliflower by removing the tough bottom leaves without removing the stem. Put the cauliflower heads onto a cutting board with the stem facing upward. Vertically cut on both sides of the stem, remove and reserve the loose florets for another use. Cut each “steak” into 1- 1½” thick slices, removing any remaining small leaves.
Brush one side of the steaks with some of the oil mixture. Place them on the grill with the oiled side facing down, and brush the other side with more oil. Grill for 5 minutes before gently flipping over and cook for another 5-7 more minutes. It will be golden brown and slightly charred when done cooking. Drizzle with any remaining oil before removing to be plated. Sprinkle with cilantro and as an add-on you can make delicious grilled mushrooms to add more taste. enjoy
Grilled Banana Splits
Your vegan friends won’t feel left out at dessert time with these cheap grilled banana splits. This mouth-watering dessert will impress vegans and carnivores alike.
- ⅓ cup non-dairy milk
- ½ cup vegan chocolate chips
- ¼ cup crunchy peanut butter
- 1 teaspoon maple syrup
- 1 tablespoon oil of choice for grill
- 4 bananas (cut in half lengthwise with peel still on)
- 1 pint non-dairy ice cream
- 2 vegan peanut butter cups roughly chopped (for garnish)
Bring the chocolate chips and non-dairy milk to a boil in a small pot. Stir constantly until the chips are fully melted, and everything is smooth. Add in the maple syrup and peanut butter until it is thoroughly combined. Continue cooking and stir while the sauce reduces. If it gets too thick, add a small splash of non-dairy milk. Remove from heat and set aside.
Heat your grill to 500°F. Brush the grill grates lightly with oil.
Place bananas cut side down on the grill grates directly. Don’t move them for 3 minutes, so they get dark grill marks. Use tongs to flip the banana and cook them for 2-3 minutes until the peel has darkened and the banana softens. Remove them from the grill and allow them to cool slightly.
After cooling, remove the peels, then place the two banana halves into each bowl. Add a few scoops of your favorite vegan ice cream on top of the bananas. Top with the warm peanut butter and chocolate sauce, then garnish with peanut butter cups. Serve immediately and savor the flavors.
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon white pepper
- ½ cup cashews
- 1 cup hot water
- 3 tablespoons tapioca starch
- 1 tablespoon nutritional yeast
- 1 teaspoon apple cider vinegar
- 1 tablespoon olive oil
- 1 minced white onion
- 3-4 minced garlic cloves
- 1 cup tomatoes, crushed
- 2 tablespoon tomato paste
- 2 teaspoon sugar
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon thyme
- Pinch salt and pepper
- 4 Flatout flatbread pizza crusts
- 1 thinly sliced roma tomato
- 1 handful of chopped fresh basil
- Red pepper flakes (optional)
Prepare your cashews before starting by soaking them in hot water for 30 minutes, rinsing them after draining. Once they’re ready, you can start by making the cheese. Blend the cashews and other mozzarella ingredients in a blender until the mixture is smooth. Pour it into a saucepan, stirring constantly. The cheese will thicken within 1-2 minutes. Remove from heat and allow to cool while preparing other ingredients.
Next, make the sauce. Heat the oil in a small pan over medium heat, then sauté garlic and onion for 5 minutes. Add the remaining ingredients and bring to a simmer for 10 minutes.
Preheat your grill to a high heat of 550°F. Drizzle olive oil on the pizza doughs, then grill for 2 minutes. Turn the crusts over, then add spoonfuls of mozzarella, the tomato sauce, and roma tomatoes.
Put the lid down and cook for 3-5 minutes. When the edges are dark and crisp, remove and top with red pepper flakes and basil. Serve to guests immediately. More fast and easy dishes here.
Instead of serving your vegan friends cold salads, make them feel welcome with these fantastic vegan grilling ideas. Make more than you need, since these delicious recipes will be the hit of your next party or trip outdoorwith everyone, even if they eat meat.