Everyone, fire up those grills! Summer cookouts just got a whole lot more exciting with these 23 mouthwatering vegan BBQ recipes. From smoky jackfruit ‘pulled pork’ to charred veggie skewers, we’ve gathered the ultimate plant-based feast to wow your guests. Get ready to discover delicious, crowd-pleasing dishes that prove vegan grilling is anything but boring. Let’s dive into these sizzling summer favorites!
Grilled BBQ Tofu Skewers
Ditch the meat without sacrificing flavor—these grilled BBQ tofu skewers deliver smoky satisfaction in every bite. Firm tofu soaks up tangy barbecue sauce while grilling creates perfect charred edges. They’re quick, protein-packed, and ideal for summer cookouts or weeknight dinners.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Extra-firm tofu – 1 block (14 oz)
– Barbecue sauce – ¾ cup
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Wooden skewers – 8
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Press the tofu block between paper towels with a heavy pan for 15 minutes to remove excess moisture.
3. Cut the pressed tofu into 1-inch cubes.
4. Thread tofu cubes onto the soaked skewers, leaving small gaps between pieces.
5. Brush skewers evenly with 2 tbsp olive oil.
6. Sprinkle ½ tsp salt over the skewers.
7. Preheat a grill or grill pan to medium-high heat (400°F).
8. Place skewers on the grill and cook for 4 minutes.
9. Flip skewers and brush with ¼ cup barbecue sauce.
10. Grill for 3 more minutes until sauce caramelizes and edges char.
11. Flip again and brush with another ¼ cup barbecue sauce.
12. Grill for 2 minutes until sauce is sticky and tofu is heated through.
13. Remove from heat and brush with remaining ¼ cup barbecue sauce.
Ultra-crisp edges give way to tender, juicy centers infused with smoky-sweet barbecue flavor. Serve them over rice bowls with grilled vegetables or stuff into warm tortillas with slaw for a handheld meal.
Smoky Tempeh Sandwiches
A smoky, satisfying sandwich that transforms tempeh into a savory main event. This recipe delivers bold flavor with minimal effort, perfect for quick lunches or casual dinners. You’ll need just a handful of pantry staples to create this plant-based favorite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Tempeh – 8 oz block
– Olive oil – 2 tbsp
– Soy sauce – 2 tbsp
– Liquid smoke – 1 tsp
– Smoked paprika – 1 tsp
– Garlic powder – ½ tsp
– Burger buns – 4
– Mayonnaise – ¼ cup
– Lettuce leaves – 4
– Tomato – 1, sliced
Instructions
1. Cut the tempeh block into ¼-inch thick slices.
2. Whisk together olive oil, soy sauce, liquid smoke, smoked paprika, and garlic powder in a shallow dish.
3. Marinate the tempeh slices in the mixture for 5 minutes, flipping once halfway through.
4. Heat a skillet over medium-high heat.
5. Cook the tempeh slices for 4-5 minutes per side until deeply browned and slightly crispy at the edges.
6. Toast the burger buns in the same skillet for 1-2 minutes until golden.
7. Spread 1 tablespoon of mayonnaise on each bun half.
8. Place one lettuce leaf on the bottom half of each bun.
9. Add 2-3 tomato slices on top of the lettuce.
10. Layer 2-3 tempeh slices over the tomato.
11. Close the sandwiches with the top buns.
Unbelievably meaty in texture, these sandwiches offer a satisfying chew with smoky, umami-rich flavor from the marinade. The crisp lettuce and juicy tomato provide fresh contrast to the savory tempeh. Try serving them with pickles or potato chips for a complete diner-style meal.
Vegan BBQ Jackfruit Tacos
Yield to the smoky, savory magic of these plant-based tacos that shred like pulled pork. You’ll need just a few pantry staples for a satisfying, crowd-pleasing meal. Let’s get cooking.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Canned jackfruit in brine – 2 (20 oz) cans
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– BBQ sauce – 1 cup
– Vegetable broth – ½ cup
– Chili powder – 1 tbsp
– Smoked paprika – 1 tsp
– Ground cumin – 1 tsp
– Salt – 1 tsp
– Corn tortillas – 8
– Lime – 1, cut into wedges
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Drain and rinse the canned jackfruit thoroughly in a colander.
2. Use your hands to shred the jackfruit chunks, discarding any tough core pieces.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Add the shredded jackfruit to the skillet.
7. Stir in chili powder, smoked paprika, ground cumin, and salt until evenly coated.
8. Pour in vegetable broth and BBQ sauce, stirring to combine.
9. Reduce heat to medium-low, cover, and simmer for 15 minutes.
10. Uncover and cook for 5 more minutes, stirring occasionally, until the sauce thickens and clings to the jackfruit.
11. While the jackfruit simmers, warm corn tortillas in a dry skillet over medium heat for 30 seconds per side.
12. Spoon the BBQ jackfruit onto warmed tortillas.
13. Top with chopped cilantro and a squeeze of fresh lime juice.
Zesty lime and fresh cilantro brighten the rich, smoky filling. The jackfruit achieves a remarkably meaty, pull-apart texture that holds up well in the tortilla. For a creative twist, serve these tacos with a side of tangy slaw or pickled red onions for added crunch.
Charred Corn and Avocado Salad
Unlock vibrant summer flavors with this charred corn and avocado salad. Using minimal ingredients, it comes together quickly for a satisfying meal. Perfect for picnics or weeknight dinners, it’s both refreshing and hearty.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– Corn – 4 ears
– Avocado – 2 large
– Lime – 1
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat a grill or grill pan to high heat, about 450°F.
2. Husk the corn and brush each ear with 1 tbsp of olive oil.
3. Place the corn on the grill and cook for 8–10 minutes, turning every 2 minutes, until kernels are charred and tender. Tip: For deeper flavor, let some kernels blacken slightly.
4. Remove the corn from the grill and let it cool for 5 minutes.
5. Cut the kernels off the cobs using a sharp knife, holding the cob upright over a large bowl.
6. Halve the avocados, remove the pits, and scoop the flesh into the bowl with the corn.
7. Juice the lime directly into the bowl, catching any seeds.
8. Add the remaining 1 tbsp of olive oil, salt, and black pepper to the bowl.
9. Gently toss all ingredients together until evenly coated. Tip: Use a folding motion to keep the avocado chunks intact.
10. Taste and adjust seasoning if needed, but avoid over-mixing. Tip: Serve immediately for the best texture, as avocados can brown quickly.
A bright, smoky salad with creamy avocado and sweet corn bursts in every bite. The char adds a subtle crunch, while lime juice balances the richness. Try it as a topping for grilled chicken or fish, or scoop it into lettuce cups for a light lunch.
BBQ Portobello Mushroom Burgers
Nothing beats a juicy, smoky burger on a summer day, but these BBQ Portobello Mushroom Burgers offer a satisfying plant-based twist. They’re hearty, flavorful, and ready in under 30 minutes, making them perfect for quick weeknight dinners or casual cookouts.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Portobello mushroom caps – 4 large
– Olive oil – 2 tbsp
– BBQ sauce – ½ cup
– Burger buns – 4
– Lettuce leaves – 4
– Tomato slices – 4
– Red onion slices – 4
Instructions
1. Preheat a grill or grill pan to medium-high heat (400°F).
2. Brush both sides of each Portobello mushroom cap with olive oil using a pastry brush.
3. Place the mushroom caps on the hot grill, gill-side down.
4. Grill for 5 minutes without moving to develop grill marks.
5. Flip the mushrooms using tongs and grill for another 5 minutes.
6. Brush the top of each mushroom with BBQ sauce using a basting brush.
7. Grill for 2 more minutes until the sauce is sticky and caramelized.
8. Remove the mushrooms from the grill and let them rest for 3 minutes.
9. Toast the burger buns on the grill for 1 minute until lightly golden.
10. Place a lettuce leaf on the bottom half of each bun.
11. Add a grilled mushroom cap on top of the lettuce.
12. Top each mushroom with a tomato slice and a red onion slice.
13. Drizzle the remaining BBQ sauce over the toppings.
14. Cover with the top bun and serve immediately.
Zesty and smoky, these burgers have a meaty texture that holds up well to the tangy BBQ sauce. For a creative twist, try adding avocado slices or pickled jalapeños, or serve them open-faced with a side of sweet potato fries.
Spicy Grilled Cauliflower Steaks
Boldly transform cauliflower into a satisfying main dish with these spicy grilled steaks. They’re smoky, charred, and packed with flavor, perfect for a quick weeknight meal or summer barbecue. You’ll need just a few ingredients for maximum impact.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Cauliflower – 1 large head
– Olive oil – 3 tbsp
– Smoked paprika – 1 tsp
– Garlic powder – 1 tsp
– Cayenne pepper – ½ tsp
– Salt – 1 tsp
Instructions
1. Preheat a grill or grill pan to medium-high heat (400°F).
2. Trim the cauliflower, removing leaves and stem, but keep the core intact.
3. Slice the cauliflower vertically into 1-inch-thick steaks. Tip: Use a sharp knife and steady pressure to prevent crumbling.
4. In a small bowl, whisk together olive oil, smoked paprika, garlic powder, cayenne pepper, and salt.
5. Brush the spice mixture evenly over both sides of each cauliflower steak.
6. Place the steaks on the preheated grill. Grill for 7-8 minutes per side, until charred and tender when pierced with a fork. Tip: Avoid moving them too early to get good grill marks.
7. Check for doneness; the edges should be crispy and the center soft. Tip: If needed, cover the grill briefly to steam and soften the interior.
8. Remove from the grill and let rest for 2 minutes before serving.
These steaks develop a smoky, crispy crust with a tender, meaty interior. The spice blend adds a warm kick without overpowering the cauliflower’s natural sweetness. Try serving them over a bed of quinoa or with a dollop of cool yogurt to balance the heat.
Sticky BBQ Seitan Ribs
A plant-based twist on a classic, these sticky BBQ seitan ribs deliver smoky-sweet flavor and satisfying chew. They’re surprisingly simple to make at home with just a handful of pantry staples. Get ready for a crowd-pleasing main that even meat-eaters will crave.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Vital wheat gluten – 1 cup
– Nutritional yeast – ¼ cup
– Smoked paprika – 1 tsp
– Garlic powder – 1 tsp
– Vegetable broth – ¾ cup
– Soy sauce – 2 tbsp
– BBQ sauce – 1 cup
– Olive oil – 1 tbsp
Instructions
1. Preheat oven to 375°F.
2. In a large bowl, combine vital wheat gluten, nutritional yeast, smoked paprika, and garlic powder.
3. Pour in vegetable broth and soy sauce, then stir until a dough forms.
4. Knead dough on a clean surface for 3 minutes until elastic. Tip: Kneading develops the gluten for a meaty texture.
5. Shape dough into a ½-inch-thick slab and cut into 4 rib-shaped strips.
6. Place strips on a parchment-lined baking sheet and bake for 25 minutes.
7. Remove from oven and brush both sides with BBQ sauce. Tip: Apply sauce in a thin, even layer to prevent burning.
8. Return to oven and bake for 15 more minutes.
9. Heat olive oil in a skillet over medium-high heat.
10. Sear ribs for 2 minutes per side until edges are caramelized. Tip: Searing adds a crispy exterior and enhances flavor.
11. Brush with remaining BBQ sauce and serve immediately.
Oozing with sticky-sweet sauce, these ribs have a firm, chewy bite that mimics the real thing. Pair them with coleslaw and cornbread for a complete meal, or slice them into bite-sized pieces for game-day appetizers.
Sweet and Spicy Grilled Pineapple
Unbelievably simple yet packed with flavor, this grilled pineapple transforms a basic fruit into a show-stopping side or dessert. You only need a handful of ingredients to achieve the perfect balance of sweet heat and caramelized char.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– Fresh pineapple – 1 whole, peeled and cored
– Brown sugar – ¼ cup
– Chili powder – 1 tsp
– Lime juice – 2 tbsp
– Salt – ¼ tsp
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Slice the peeled and cored pineapple into 1-inch thick rings.
3. In a small bowl, whisk together the brown sugar, chili powder, lime juice, and salt until a thick paste forms.
4. Brush the spice paste evenly onto both sides of each pineapple ring using all of the mixture.
5. Place the coated pineapple rings directly on the preheated grill grates.
6. Grill for 4-5 minutes per side without moving them to develop deep grill marks.
7. Flip the rings carefully using tongs when the first side is caramelized and slightly charred at the edges.
8. Grill the second side for another 4-5 minutes until tender and glossy.
9. Remove the grilled pineapple from the heat and let it rest for 2 minutes before serving.
Smoky char from the grill contrasts with the juicy, tender interior of each pineapple ring. The spicy chili kick mellows into a warm background note against the brown sugar’s deep caramel flavor. Serve it warm over vanilla ice cream for a dessert or alongside grilled pork chops as a vibrant, tangy side.
Vegan BBQ Lentil Sliders
You’ve probably tried countless vegan burgers that crumble or taste bland. Yet these BBQ lentil sliders deliver smoky flavor and firm texture without meat. They’re perfect for game day or summer cookouts when you want something satisfying but light.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Brown lentils – 1 cup
– Water – 2 cups
– Olive oil – 2 tbsp
– Onion – ½ cup, finely diced
– Garlic – 2 cloves, minced
– BBQ sauce – ½ cup
– Breadcrumbs – ½ cup
– Salt – 1 tsp
– Slider buns – 8
Instructions
1. Rinse 1 cup brown lentils under cold water in a fine-mesh strainer.
2. Combine rinsed lentils and 2 cups water in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 15 minutes until lentils are tender but not mushy.
4. Drain any excess water from the cooked lentils using the strainer.
5. Heat 2 tbsp olive oil in a large skillet over medium heat.
6. Add ½ cup finely diced onion and cook for 5 minutes until translucent.
7. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
8. Transfer cooked lentils, onion-garlic mixture, ½ cup BBQ sauce, ½ cup breadcrumbs, and 1 tsp salt to a food processor.
9. Pulse 5-7 times until mixture is combined but still has some texture—don’t over-process into a paste.
10. Form mixture into 8 equal patties, about 2 inches in diameter.
11. Heat the same skillet over medium-high heat and cook patties for 4 minutes per side until browned and firm.
12. Toast 8 slider buns in the skillet for 1 minute per side until lightly golden.
13. Assemble sliders by placing patties on buns and topping with extra BBQ sauce if desired.
Firm yet tender patties hold together beautifully with a sweet-smoky BBQ crust. Serve them warm with pickles and coleslaw for crunch, or make a double batch to freeze for quick weeknight meals.
Grilled Eggplant and Red Pepper Wraps
Let’s make these vibrant, smoky wraps your new go-to lunch. Lightly charred eggplant and sweet peppers come together in a simple, satisfying package that’s endlessly adaptable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Large eggplant – 1
– Large red bell peppers – 2
– Olive oil – 2 tbsp
– Garlic cloves – 2
– Lemon juice – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Large flour tortillas – 4
– Fresh basil leaves – ¼ cup
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Slice the eggplant into ½-inch thick rounds.
3. Cut the red bell peppers into quarters and remove the seeds and stems.
4. Brush the eggplant slices and pepper quarters lightly with 1 tbsp of the olive oil.
5. Place the vegetables on the hot grill. Grill the eggplant for 4-5 minutes per side until tender with clear grill marks.
6. Grill the peppers skin-side down for 5-6 minutes until the skin is charred and blistered.
7. Transfer the grilled peppers to a bowl and cover it with plastic wrap for 5 minutes to steam—this makes peeling the skin off effortless.
8. Peel the charred skin from the peppers and slice the flesh into thin strips.
9. Chop the grilled eggplant into bite-sized pieces.
10. Mince the garlic cloves finely.
11. In a large mixing bowl, combine the chopped eggplant, sliced peppers, minced garlic, remaining 1 tbsp olive oil, lemon juice, salt, and black pepper. Toss gently to combine.
12. Warm the flour tortillas on the grill for 30 seconds per side to make them pliable.
13. Divide the vegetable mixture evenly among the center of the four tortillas.
14. Top each portion with fresh basil leaves.
15. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly to form a wrap.
16. Slice each wrap in half diagonally before serving.
Now, enjoy the contrast of creamy eggplant and sweet, smoky peppers wrapped in a warm tortilla. The fresh basil adds a bright, herbal note that cuts through the richness perfectly. For a creative twist, serve these wraps with a side of spicy salsa or a dollop of cool tzatziki for dipping.
Homemade Smoky BBQ Sauce
Just when you thought store-bought BBQ sauce was good enough, this homemade version will change your mind. It’s smoky, tangy, and ridiculously easy to make in under 30 minutes. You’ll never go back to the bottled stuff again.
Serving: 2 cups | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– Ketchup – 1 cup
– Apple cider vinegar – ½ cup
– Brown sugar – ¼ cup
– Worcestershire sauce – 2 tbsp
– Smoked paprika – 1 tbsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Black pepper – ½ tsp
– Liquid smoke – 1 tsp
Instructions
1. Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and black pepper in a medium saucepan.
2. Whisk all ingredients together until fully incorporated and no lumps of brown sugar remain.
3. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon.
4. Reduce heat to low and let the sauce simmer uncovered for 15 minutes, stirring every 2-3 minutes to prevent sticking or burning.
5. Stir in liquid smoke during the last minute of cooking to preserve its smoky flavor without cooking it off.
6. Remove the saucepan from heat and let the BBQ sauce cool completely in the pan for about 30 minutes – it will thicken as it cools.
7. Transfer the cooled sauce to an airtight glass jar or container for storage.
Expect a thick, glossy sauce with deep caramel notes from the simmered brown sugar. The smoked paprika and liquid smoke create authentic barbecue flavor without a grill. Excellent as a basting sauce for ribs, a dipping sauce for chicken tenders, or stirred into baked beans for extra depth.
Vegan Grilled Veggie Pizza
Kick off your weeknight dinner with this vibrant vegan grilled veggie pizza that transforms simple vegetables into a smoky, satisfying meal. Grilling the crust adds charred flavor while keeping the prep minimal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Pizza dough – 1 lb
– Olive oil – 2 tbsp
– Bell peppers – 2 medium, sliced
– Zucchini – 1 medium, sliced
– Red onion – ½ medium, sliced
– Vegan pizza sauce – 1 cup
– Vegan mozzarella shreds – 1 cup
– Fresh basil – ¼ cup, chopped
Instructions
1. Preheat your grill to 450°F with a pizza stone or baking sheet inside for 15 minutes.
2. Stretch the pizza dough into a 12-inch circle on a floured surface.
3. Brush both sides of the dough with 1 tbsp olive oil.
4. Grill the dough directly on the grates for 2 minutes until grill marks appear.
5. Flip the dough and immediately top with pizza sauce, spreading evenly.
6. Toss bell peppers, zucchini, and red onion with remaining 1 tbsp olive oil.
7. Grill vegetables in a single layer for 4 minutes, turning halfway through.
8. Arrange grilled vegetables evenly over the sauced dough.
9. Sprinkle vegan mozzarella shreds over the vegetables.
10. Close the grill lid and cook for 8 minutes until cheese melts and crust is crisp.
11. Remove pizza from grill using a large spatula.
12. Top with fresh basil and let rest for 3 minutes before slicing.
Perfectly charred edges give way to a tender crust that supports the smoky vegetables and creamy vegan cheese. Serve it with a drizzle of balsamic glaze or alongside a simple arugula salad for a complete meal.
Hickory-Smoked BBQ Pulled Carrots
Kick off your next cookout with a surprising plant-based twist. Hickory-smoked BBQ pulled carrots deliver that classic smoky-sweet flavor in a vibrant, meat-free package. They’re shockingly simple to make and guaranteed to impress a crowd.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– Whole carrots – 2 lbs
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Hickory wood chips – 2 cups
– BBQ sauce – 1 cup
– Apple cider vinegar – 2 tbsp
– Hamburger buns – 4
Instructions
1. Preheat your smoker or grill to 225°F using indirect heat.
2. Peel the 2 lbs of whole carrots and trim the ends.
3. Toss the carrots with 2 tbsp of olive oil, 1 tsp of salt, and ½ tsp of black pepper in a large bowl until evenly coated.
4. Soak 2 cups of hickory wood chips in water for 30 minutes, then drain them completely—this prevents them from burning too quickly and ensures steady smoke.
5. Place the drained wood chips directly on the coals or in your smoker’s chip box.
6. Arrange the seasoned carrots on the grill grate away from direct heat.
7. Close the lid and smoke the carrots for 2 hours, maintaining a steady 225°F temperature; resist opening the lid frequently to keep the heat and smoke contained.
8. Check the carrots—they should be tender enough to pierce easily with a fork.
9. Transfer the smoked carrots to a large bowl and use two forks to shred them completely into “pulled” strands.
10. In a small saucepan over medium heat, combine 1 cup of BBQ sauce and 2 tbsp of apple cider vinegar, stirring until warm and smooth, about 3 minutes.
11. Pour the warm BBQ sauce mixture over the shredded carrots and toss thoroughly to coat every strand.
12. Toast the 4 hamburger buns lightly on the grill for 1–2 minutes until golden.
13. Pile the saucy pulled carrots onto the toasted buns and serve immediately.
Dense, smoky strands mimic pulled pork’s hearty texture, while the sweet-tangy sauce adds a sticky, finger-licking finish. For a creative twist, skip the buns and serve the carrots over creamy polenta or tucked into crispy tacos with a crunchy slaw.
Barbecue Baked Beans with Molasses
Let’s get straight to these rich, smoky beans. They’re a classic side that’s perfect for any cookout. You’ll love the deep molasses flavor.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
– Bacon – 6 slices
– Yellow onion – 1, medium
– Canned navy beans – 2 (15-oz) cans
– Ketchup – ½ cup
– Molasses – ⅓ cup
– Brown sugar – ¼ cup
– Yellow mustard – 2 tbsp
– Apple cider vinegar – 1 tbsp
– Worcestershire sauce – 1 tsp
– Garlic powder – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 325°F.
2. Chop the 6 slices of bacon into ½-inch pieces.
3. Dice the 1 medium yellow onion.
4. Cook the bacon pieces in a large oven-safe pot over medium heat for 8 minutes until crispy.
5. Remove the bacon with a slotted spoon, leaving the fat in the pot.
6. Add the diced onion to the pot and cook in the bacon fat for 5 minutes until soft.
7. Drain and rinse the 2 cans of navy beans.
8. Add the beans, cooked bacon, ½ cup ketchup, ⅓ cup molasses, ¼ cup brown sugar, 2 tbsp yellow mustard, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp garlic powder, and ½ tsp black pepper to the pot. Tip: Rinsing the beans removes excess sodium for better flavor control.
9. Stir all ingredients until fully combined.
10. Bring the mixture to a simmer over medium heat, stirring constantly.
11. Cover the pot with a lid and transfer it to the preheated oven.
12. Bake for 1 hour and 30 minutes. Tip: For a thicker sauce, remove the lid for the final 30 minutes of baking.
13. Remove the pot from the oven and let it rest for 10 minutes before serving. Tip: The beans will thicken further as they cool.
Just look for that glossy, sticky sauce clinging to each bean. The flavor is a perfect balance of sweet molasses, tangy vinegar, and smoky bacon. Serve them warm alongside grilled meats or spooned over a baked potato for a hearty twist.
Vegan Peach BBQ Chick’n
Tender, sweet, and smoky, this vegan twist on barbecue chicken is perfect for summer grilling. It uses juicy peaches to create a sticky-sweet sauce that clings to plant-based chick’n. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Vegan chick’n strips – 1 lb
– Ripe peaches – 2, pitted and chopped
– Ketchup – ½ cup
– Apple cider vinegar – 2 tbsp
– Brown sugar – 2 tbsp
– Smoked paprika – 1 tsp
– Garlic powder – ½ tsp
– Salt – ½ tsp
– Vegetable oil – 1 tbsp
Instructions
1. Combine peaches, ketchup, vinegar, brown sugar, paprika, garlic powder, and salt in a blender. 2. Blend on high until completely smooth, about 1 minute. 3. Heat oil in a large skillet over medium-high heat until shimmering. 4. Add chick’n strips to the skillet in a single layer. 5. Cook for 5–6 minutes, flipping halfway, until golden brown on both sides. 6. Pour the peach BBQ sauce over the chick’n in the skillet. 7. Reduce heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until sauce thickens and coats the chick’n. 8. Remove from heat and let rest for 2 minutes before serving.
Serve immediately over rice or in a sandwich. The sauce caramelizes into a glossy, sticky coating with a perfect balance of sweet peach and tangy vinegar. For extra smokiness, grill the chick’n for 2–3 minutes after saucing.
Tangy Grilled Veggie Kebabs
Grilling season demands bold flavors and minimal fuss. These kebabs deliver both with a zesty marinade that clings to every vegetable. Fire up the grill for a smoky, satisfying side or main.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Bell peppers (mixed colors) – 2 large
– Zucchini – 1 medium
– Red onion – 1 large
– Cherry tomatoes – 1 cup
– Olive oil – ¼ cup
– Lemon juice – 2 tbsp
– Garlic cloves (minced) – 2
– Dried oregano – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your grill to medium-high heat (400°F).
2. Cut the bell peppers and zucchini into 1-inch chunks.
3. Cut the red onion into 1-inch wedges.
4. Thread the bell peppers, zucchini, red onion, and cherry tomatoes onto metal or soaked wooden skewers, alternating vegetables for even cooking.
5. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.
6. Brush the marinade generously over all sides of the assembled vegetable kebabs, reserving a small amount for basting later.
7. Place the kebabs on the preheated grill and cook for 8–10 minutes, turning every 2–3 minutes to char evenly on all sides.
8. Baste the kebabs with the reserved marinade during the last 2 minutes of grilling to enhance the tangy flavor.
9. Remove the kebabs from the grill when the vegetables are tender with visible grill marks and let them rest for 2 minutes before serving.
Juicy tomatoes burst with acidity against the smoky char of peppers and onions. The marinade caramelizes into a sticky, savory glaze that makes these kebabs irresistible straight off the grill. Serve them over a bed of quinoa or alongside grilled chicken for a complete meal.
BBQ Cauliflower Bites
Everyone needs a game-day snack that satisfies without weighing you down. Enter these crispy, smoky bites that deliver big flavor with minimal effort. They’re perfect for parties or a quick weeknight treat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Cauliflower – 1 head (cut into florets)
– All-purpose flour – ½ cup
– Water – ½ cup
– BBQ sauce – ¾ cup
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, water, salt, and black pepper until smooth to create a batter.
3. Tip: For extra crispiness, let the batter rest for 5 minutes before coating the cauliflower.
4. Toss the cauliflower florets in the batter until evenly coated.
5. Arrange the coated florets in a single layer on the prepared baking sheet, ensuring they don’t touch.
6. Drizzle the olive oil evenly over the florets.
7. Bake for 20 minutes at 425°F, or until the edges start to turn golden brown.
8. Remove the baking sheet from the oven and brush the BBQ sauce generously over each floret.
9. Tip: Warm the BBQ sauce slightly for easier brushing and better adhesion.
10. Return the baking sheet to the oven and bake for an additional 5 minutes at 425°F to caramelize the sauce.
11. Tip: For a charred effect, broil on high for 1-2 minutes at the end, watching closely to prevent burning.
12. Let the bites cool for 5 minutes on the baking sheet before serving.
Nothing beats the satisfying crunch of the batter giving way to tender cauliflower inside. The smoky-sweet BBQ sauce caramelizes into a sticky glaze that’s finger-licking good. Serve them hot with extra sauce for dipping or pile them onto sliders with coleslaw for a creative twist.
Conclusion
Ready to fire up the grill? This roundup proves vegan BBQs are anything but boring, offering 23 mouthwatering dishes to make your summer cookouts unforgettable. We hope you find a new favorite! Give a recipe a try, then drop a comment below to tell us what you loved. If you enjoyed this collection, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy grilling!
