Food 
Ah, the familiar scent of grilling season is back! Memorial Day is like the grand parade for grill lovers, a time to surround ourselves with the laughter of friends and family under the smoky allure of the BBQ. Yet, for vegan enthusiasts like me, we dance to a different rhythm of the drum. This season, I’m keen on spicing up the traditional Memorial Day BBQ with an international flair, all while keeping it plant-based. Fasten your apron strings; it’s time to give those classic grill favorites a global vegan makeover!
Unveiling Exciting Vegan Alternatives for BBQ Staples
Who says a great BBQ can only mean meat on the grill? Not us! The heart and soul of a knockout vegan BBQ are all in choosing the right substitutes that maintain that juicy, drool-worthy aura of a good cookout. I’ve become a bit of a magician with ingredients like jackfruit, tofu, and tempeh, transforming them into BBQ show-stoppers that mirror their meaty cousins beautifully in both texture and taste.
Take jackfruit, for instance. Its naturally meaty texture makes it an exceptional stand-in for pulled pork. It cradles BBQ sauces and other marinades with ease, promising a mouthwatering pulled “pork” slider that will have both vegans and meat-lovers reaching for seconds. And why stop there? Infuse your sauces with a touch of global zest—think of the tangy depth of adobo or the rich umami of Asian soy-based marinades.
Fire up the Grill: Detailed Steps for Crafting the Perfect Plant-Based BBQ Feast
Grilling is not merely cooking; it’s an art form—a celebration, even—and using plant-based ingredients shouldn’t change that. Start with a clean grill and a steady flame. As tender veggie cuisines can stick, brushing a liberal amount of oil or using a non-stick spray is a game-changer. For example, pressing tofu extracts excess moisture, making it perfect for achieving that delectable, steak-like sear.
Keep stuff moving over the heat to dodge unwanted charring, and employ indirect heat for denser items. For those delicate or crumbly pieces, aluminum foil or a vegan grill mat can be your best ally. Remember, consistent basting with marinade not only adds flavor but helps keep everything wonderfully juicy.
Three Signature Recipes: Jackfruit Pulled “Pork” Sliders, Grilled Tofu Steaks with Chimichurri, Coconut Pineapple Skewers with Spicy Dip
Jackfruit Pulled “Pork” Sliders:
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Ingredients:
- 2 cans of young green jackfruit in water, drained and shredded
- 1 Tbsp. olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (250ml) vegan BBQ sauce
- 12 small vegan buns
- Vegan coleslaw – Salt and pepper, to taste
Directions:
1. Warm the olive oil in a skillet over medium heat. Sauté the onion and garlic until tender.
2. Add in the jackfruit, season with salt and pepper, and cook until it starts to brown.
3. Splash in the BBQ sauce, lower the heat, and let it simmer until thickened, about 20 minutes.
4. Scoop onto vegan buns and top with coleslaw for your sliders.
Grilled Tofu Steaks with Chimichurri:
Ingredients:
4 thick slices of firm tofu, pressed
For marinade:
2 Tbsp. soy sauce,
2 Tbsp. olive oil, juice of 1 lime
For Chimichurri:
1 cup (30g) fresh parsley
4 cloves garlic, 2 small red chilies
3 Tbsp. red wine vinegar
1/2 cup (120ml) olive oil, salt to taste
Directions:
1. Bathe the tofu steaks in soy sauce, olive oil, and lime juice for at least 4 hours, preferably overnight.
2. Fire up the grill and cook the tofu on each side for 4-5 minutes until you get those gorgeous grill marks.
3. Pulse the chimichurri ingredients in a blender until smooth.
4. Spoon chimichurri over the grilled tofu steaks and serve.
Coconut Pineapple Skewers with Spicy Dip:
Ingredients:
1 large pineapple, peeled, cored, and cut into chunks
1/2 cup (65g) desiccated coconut
For spicy dip:
1 cup (250ml) vegan mayonnaise
1 Tbsp. sriracha sauce
1 Tbsp. maple syrup
Directions:
1. Thread pineapple chunks onto skewers and grill until nicely charred.
2. Roll the hot pineapple in desiccated coconut.
3. Whisk together vegan mayonnaise, sriracha, and maple syrup for the dip.
4. Serve skewers with the spicy dip on the side.
So there you have it—your ticket to being the coolest grill wizard on the block! A plant-based BBQ is not just a way to feed the hungry crowd but a vibrant festival of flavors that celebrates the art of grilling. Light those grills and let’s kick off the grill season with a bang! Happy Memorial Day, and happy grilling everyone!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
