Vegan grilling - smoky, colorful and full of flavor I MYHOME BLOG

Barbecuing without meat? Not only is it possible, it tastes sensational. Vegan barbecuing has been experiencing a real boom in recent years – and not just among hardcore vegans. British cookbook author Katy Beskow shows just how simple, creative and flavorful plant-based BBQ can be with “Vegan from the Grill”. We take a look at the trend, its peculiarities – and the question: is meat allowed on the vegan barbecue?

From being a side dish to being the main actor

For a long time, barbecuing was a side dish-heavy pleasure for vegans and vegetarians: a little corn, a little bread, a sad salad. But over the past ten years or so, the picture has changed fundamentally – with growing nutritional awareness, increasing demand for plant-based cuisine and innovative recipes for the grill.

The trend has accelerated noticeably since 2020 at the latest. More and more people are discovering plant-based grilling as a wholesome, healthy and surprisingly refined alternative. Not least because the range of recipe ideas, marinades and barbecue techniques is constantly growing – thanks to authors such as Katy Beskow, who has been vegan for over ten years and has shaped the scene with her books.

Less substitutes, more vegetables – Beskow’s philosophy

In “Vegan from the Grill”, Katy Beskow deliberately avoids artificial meat substitutes. Her cooking focuses on natural ingredients – lots of fresh vegetables, fruit, herbs and spices. The barbecue becomes the stage for zucchini skewers with harissa, grilled avocados with lime dressing, marinated watermelon steaks or stuffed mushrooms with garlic and walnuts.
What makes her recipes special is that they are kept simple, use few ingredients and show that plant-based barbecuing doesn’t have to be complicated or dogmatic – it’s fun, inspiring and really satisfying.

What is the difference between vegan and classic barbecuing?

The biggest difference lies in the handling of the ingredients. Plant-based foods are often more sensitive to heat and require shorter cooking times. Marinades are also changing: instead of an oil and meat mixture, fresh oils, citrus juices, soy sauce, tahini, maple syrup or homemade pestos are used.

What’s more, variety plays a key role in vegan grilling. From grilled peaches to crispy bread with date cream – whatever tastes good is allowed. There are no classic “cuts”, just creative combinations.

Another advantage: without meat, less fat drips onto the embers – grilling is gentler and often smokier.

A much-discussed question: does the grill have to be “clean”?

Whether you can cook meat and vegan ingredients on the same grill is a matter of conscience and taste. Strict vegans make sure that the barbecue, or at least the grill, is thoroughly cleaned – not only for ethical reasons, but also for reasons of taste. Fat or protein residues from meat can affect the taste and texture.

A compromise: separate grilling zones or grill plates that prevent contact. Small grill trays or grill mats made of silicone or stainless steel also help to avoid cross-contamination – ideal if meat eaters and vegans are grilling together.

General tips for vegan barbecue enjoyment

– Preparation is everything: marinate vegetables and fruit, brush with oil, pre-cook if necessary
– Pay attention to the temperature: Prefer medium heat to a direct flame
– Steaming on the grill: cook in aluminium foil, baking paper or banana leaves
– Crispy & crunchy: bread, nuts, roasted chickpeas or seeds as a topping
– Barbecue skewers love variety: combine colors, textures and flavors

Anyone who has tried plant-based barbecue cuisine will soon realize that it is not about giving up: It’s not about doing without, but about new worlds of enjoyment. The play with textures, the depth of flavors and the variety of ingredients make vegan grilling a sensual experience – regardless of whether you are a full-time vegan or simply fancy something new.

And as Katy Beskow shows, you don’t need a high-end kitchen – just a grill, fresh ingredients and a little desire for change. We present four recipes from her book:

Eggplant with tamarind

BARBECUE-GARTEMPERATURE: high heat | FOR 2 PEOPLE

Ingredients:

4 tbsp extra virgin olive oil, plus more for drizzling
3 tbsp maple syrup
2 tsp tamarind paste
½ tsp cinnamon powder
1 pinch of dried chili flakes
2 eggplants, halved lengthwise (do not damage the green base)
Seeds from ½ pomegranate
1 handful of flat-leaf parsley, freshly chopped

Preparation:

Whisk the olive oil, maple syrup, tamarind paste, cinnamon and chili flakes in a bowl.
Place the eggplant halves on a work surface and score the flesh in a criss-cross pattern. Dip the cut side down into the marinade and brush it into the slices with a pastry brush. Then brush the skin with the marinade in the same way. Leave the eggplants on a plate for 10-15 minutes. Leave any excess marinade in the dish.
Using grill tongs, place the eggplants on the grill (skin side down) and grill for 15 minutes. Then brush the flesh with marinade again, place the eggplants cut-side down on the grill and grill for a further 10 minutes until they are brown and tender as butter.
Remove from the grill, drizzle with a little olive oil on a serving dish and sprinkle with pomegranate seeds and parsley.

Hot tip:
Aubergines absorb a lot of flavor and moisture in a short time. That’s why they don’t need to marinate for more than 15 minutes.

Grilled katsu burger with wasabi mayo

BARBECUE COOKING TEMPERATURE: medium-high heat | FOR 2 PEOPLE

For the katsu sauce:

1 tbsp sunflower oil
1 onion, roughly chopped
1 carrot, peeled and roughly diced
2 cm ginger, peeled and roughly chopped
2 cloves of garlic, sliced
1 tbsp mild curry powder
400 ml coconut milk (from the can)
2 tsp maple syrup
2 tsp soy sauce
1 teaspoon cornflour

For the wasabi mayo:

1 tbsp vegan mayonnaise
1 teaspoon wasabi paste

For the burgers:

6 tbsp panko (Japanese breadcrumbs)
280 g pressed extra-firm tofu (see p. 20), pat dry, cut horizontally into 2 slices
1 tbsp sunflower oil
2 hamburger buns with sesame seeds (vegan)
Pickles in pink (see p. 125) to garnish

Preparation:

For the katsu sauce, heat the oil in a pan on the stove, add the onion and carrot and fry over a medium heat for 3-4 minutes until soft. Add the ginger, garlic and curry powder and fry for a further 2 minutes. Pour in the coconut milk, maple syrup and soy sauce and cook for 15 minutes.
Blend to a smooth sauce in a blender, then pour back into the pan. Whisk the cornflour with 2 tablespoons of water, add to the sauce and simmer over a medium heat, stirring, for 10 minutes until the sauce thickens. Set aside in a large bowl.
For the wasabi mayo, mix the mayonnaise and wasabi paste in a bowl and set aside.
Toast the panko in a pan without fat on the stove for 2-3 minutes, stirring until golden brown. Remove from the heat and set aside on a plate.
Brush the tofu slices with oil. Place on the hot grid and grill for 4-5 minutes. Then turn and roast on the other side until golden brown.
Remove the slices from the grill and dip them in the katsu sauce so that they are coated all over. Shake off any excess sauce. Then turn the tofu slices in the panko. Carefully place back on the grill and heat through for up to 30 seconds.
Toast the buns for a few seconds. Top with the tofu slices, refine with wasabi mayo and garnish with pink pickles.

Smoky paella with giant beans and olives

BARBECUE-GARTEMPERATURE: high heat | FOR 4 PEOPLE

Ingredients:

1 pinch of saffron threads
800 ml hot vegetable stock
6 mini peppers (different colors)
1 zucchini, sliced
2 tbsp extra virgin olive oil
1 untreated lemon, halved
1 onion, finely chopped
3 cloves of garlic, crushed
1 tsp smoked paprika powder
1 teaspoon dried oregano
300 g Bomba paella rice
400 g giant beans (from a jar or can), rinsed and drained
8 pitted green olives, cut into rings
1 handful of flat-leaf parsley, freshly chopped
1 small handful of freshly chopped dill tips
Sea salt

Preparation:

Stir the saffron into the hot vegetable stock in a jug and leave to infuse.
Mix the peppers and zucchinis with 1 tbsp olive oil in a bowl. Place the vegetables with the lemon halves on the hot grill and grill for 2-3 minutes on each side until roasting stripes form. Set aside in a bowl.
Drizzle the remaining olive oil into a wrought iron paella pan (30 cm Ø) and place the pan on the grill. Add the onion to the hot oil and fry for 5-7 minutes until soft.
Add the garlic, smoked paprika powder and oregano and fry for a further 3-5 minutes, stirring frequently, until the aroma is released.
Stir in the rice and mix well for a few minutes. Then pour in half of the saffron stock. Cover the pan with aluminum foil or put the lid on the grill. Grill for 15-20 minutes until most of the stock has been absorbed. Add the rest of the stock and the giant beans and cook for a further 10 minutes until the stock has been absorbed.
Arrange the vegetables on top and squeeze the lemon halves over them. Garnish with olives, parsley and dill. Season with a pinch of salt, remove from the grill and leave to stand for 5-10 minutes before serving.

Hot tip:
Prepare all the ingredients before you start grilling. This way, you can easily assemble the paella outside and have everything to hand.

Teriyaki tofu with green grilled vegetables

BARBECUE COOKING TEMPERATURE: medium heat | FOR 4 PEOPLE

Ingredients:

100 ml soy sauce
2 tablespoons raw cane sugar
1 tbsp maple syrup
1 tbsp mirin (see tip)
2 cloves of garlic, crushed
1 cm ginger, peeled and grated
1 pinch of dried chili flakes
280 g pressed extra-firm tofu (cut horizontally into 4 slices and pat dry)
12 baby broccoli florets (also known as broccolini or bimi)
16 sugar snap peas
¼ head of savoy cabbage, cut into 4 wedges
½ tbsp sunflower oil for coating
1 tsp sesame seeds

Preparation:

Heat the soy sauce, sugar, maple syrup, mirin, garlic, ginger and chilli flakes in a pan over a medium heat for 5-6 minutes until the mixture simmers. Then remove from the heat and leave to cool and thicken for a few minutes.
Carefully score the tofu slices crosswise on one side (so the tofu absorbs the marinade better). Place the slices in a deep bowl and pour the teriyaki marinade over them. Leave to marinate for 1 hour and turn the tofu several times.
Thread the broccoli, mangetout and savoy cabbage wedges onto four metal skewers (3 broccoli florets, 4 mangetout and 1 savoy cabbage wedge each). Brush with a little sunflower oil.
Shake off any excess marinade from the tofu, then place the slices on the hot grill. Grill for 4-5 minutes on each side (turn as soon as the grilled side is firm).
Place the skewers on the hot grill and grill for 4-5 minutes, turning frequently, until the vegetables are soft and lightly browned.
Remove the tofu from the grill and place on serving plates. Sprinkle with sesame seeds. Remove the skewers from the grill and carefully slide the vegetables off the skewers onto the plates. Place the broccoli florets on top of the teriyaki tofu.

Hot tip:
Mirin is a sweet Japanese rice wine that adds a little acidity. A great ingredient, it is also perfect for teriyaki sauce, noodle soups and refreshing salad dressings.