Plant-based BBQ ideas to try this summer
Vegetarians and vegans can often feel forgotten when the BBQ comes out. We’ve put together some tips and recipes for some great plant-based BBQ ideas to try this summer.
The weather is officially far too hot for us to go anywhere near our oven, so we’re looking forward to hitting the grill. We’re used to catering for a wide variety of diets – we have a wide range of vegan-friendly products that are constantly growing. Plant-based BBQ ideas are getting considerably better as more people adopt vegetarian and vegan diets, but even the most committed meat-eaters can’t help but be swayed by burnished brown cobs of corn fresh from the grill or Mediterranean vegetable skewers sweetened by a spell over the flames.
If you’re going to be trying out some plant-based recipes for your next barbecue, consider using a separate grill for vegetarian guests to prevent cross-contamination.
We’ll be launching a new range of veggie rubs launching very soon, but in the meantime, we’ll be keeping plant-based palates satisfied with our spicy Tandoori cauliflower steaks, drizzled with cooling mint raita.
Cauliflower is brilliant on the barbecue, absorbing rich smokey flavours over the coals and developing a distinctive char. Our Tandoori rub combines ginger, garlic, chilli, cumin, coriander, cardamom and paprika – really packing a punch. We recommend cutting your cauliflower steaks to roughly an inch thick to ensure that they cook through but still develop that smokey flavour.
- 1 large head of cauliflower, cut into “steaks”
- 7 tbsp coconut, cashew or almond yoghurt
- 1-3 tbsp Ross & Ross Tandoori Rub – added to taste
- 1.5 tbsp olive oil
- Squeeze lemon juice
- 2 cloves of garlic, minced
- Salt and pepper, to taste
For the mint raita –
- 1 cup coconut yoghurt
- 2 garlic cloves, minced
- One-inch chunk ginger, peeled and grated
- Large handful coriander leaves, finely chopped
- Small handful mint leaves, finely chopped
- Zest one lime
- Squeeze lime juice
- 1-3 tbsp coconut milk
- Pinch Ross & Ross Tandoori Rub
- Salt and pepper, to taste
- Start by preparing your cauliflower marinade by mixing together all ingredients, adding the spice mix to taste, or according to your tastebuds. Spoon the mixture over the cauliflower “steaks” and use your hands to spread evenly, covering all surfaces of the cauliflower. Leave to marinade for at least half an hour, or ideally overnight to allow the flavours to develop.
- When it’s time to grill, you’ll want to cook your steaks over medium heat. Turn the steaks every five minutes until they’re tender, basting generously with any leftover marinade to prevent them from sticking.
- In the meantime, prepare your raita by mixing together all ingredients, adding more or less coconut milk until you reach the texture you desired.
- Serve the cauliflower steaks warm with the raita drizzled on top.