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Vegan BBQ Hacks for Summertime

by Stephanie Hutchinson

Summer is a time for grilling out, campfires, and barbecues. Unfortunately for vegans and vegetarians, this means a wide variety of meats and little meat-free options. Between grilled chicken and steak, hot dogs over the campfire, and BBQ ribs, vegans and vegetarians can easily feel left out.

However, there are many brilliant recipes for combating the awkward meat-filled events.

Tofu kabobs on the grill are a delicious alternative. Simply layer a kabob stick with your choice of vegetables and small squares of tofu. Smother with your favorite sauce, and grill.

If you are feeling more adventurous, try the shredded BBQ carrot sandwich, a remake of a BBQ pulled pork sandwich. You would be surprised by the similarity these two sandwiches share. The carrots soften up and resemble the texture of pulled pork, but this vegan sandwich is full of a lot more nutrients.


 

Shredded BBQ Carrot Sandwich

Ingredients:

  • 5 large carrots – peeled and shredded
  • 1 large red onion – peeled and thinly sliced
  • ½ teaspoon of olive oil
  • Black pepper
  • Sea salt

For the BBQ sauce:

  • 1 cup of tomato sauce
  • 3 cloves of garlic
  • ¼ cup of apple cider vinegar
  • 1 tablespoon of dark molasses
  • ¼ cup of brown sugar
  • 1 teaspoon of salt
  • 1 teaspoon of paprika
  • 1 teaspoon onion powder
  • ¼ teaspoon cumin
  • ¼ teaspoon of cayenne pepper
  • ¼ teaspoon of white pepper
  • 1 tablespoon of lime juice
  • 1 pepper in adobo sauce – remove the seeds (the pepper is optional, this will make the sauce extra spicy, if you use it make sure to remove the seeds)
  • 1 teaspoon olive oil

Preparation:

  1. Preheat the oven to 385° and line a baking pan with parchment paper. If you don’t have parchment paper you can line it with lightly oiled aluminum foil or lightly grease the bottom of the pan to avoid sticking.
  2. Shred the carrots with the shredder attachment of your food processor or with a grater and thinly slice the onion.
  3. Put the carrots and onion in the baking pan and drizzle with olive oil. Toss well to coat and then spread them evenly in the pan. Grate freshly ground pepper evenly over the top. Cover the pan with aluminum foil and roast for thirty minutes. Shake the pan every ten minutes to ensure that they’re evenly roasted. The carrots and onions should be nice and soft and lightly caramelized.
  4. While the carrots and onions are roasting put the sauce ingredients in a blender and blend until fully combined and smooth. Pour into a medium saucepan and bring to a boil. Reduce to a low simmer and cook for twenty minutes, stir occasionally to avoid scorching the sauce.
  5. Add the roasted carrots and onions to the sauce and stir well to coat. Simmer for fifteen minutes.
  6. Pile mixture on top of a sandwich bun and enjoy!

No one can forget about dessert after dinner. While hanging out by the fire, vegans and vegetarians can still enjoy a childhood favorite: s’mores. For vegans, vegan marshmallows are available, as well as dairy-free chocolate. Graham crackers are naturally vegan-friendly.

This summer, try adding peanut butter in between the marshmallow and chocolate for an added twist.

Whatever your plans are for summer, make them delicious and available for vegans and vegetarians.

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