7 Foods to Grill that Aren’t Meat

Tis the season for outdoor barbecues, sunset beers, and camping! As a vegetarian (or someone trying to cut down on their red meat consumption), it’s easy to feel left out when the grill master is yells out “Order up!” for all the hot dogs, burgers, and bacon he’s just grilled to perfection.

Have no fear! There is food for you yet my dear herbivores!

Aside from the traditional veggie burger or tofu dog (which really have come quite a long way), there are heaps of other items you can grill that aren’t meat. And if you grill with enough flare, you might even steal some jealous stares from your burger-loving friends.

1. BBQ Seitan

Need I say more? This recipe from The Spruce is a classic take on the hearty staple of seitan. It requires minimal prep, just cut and marinate the pieces, throw them on a soaked bamboo skewer, and grill ’em up!

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thespruce.com

2. Grilled Onions

It goes without saying that you can grill any kind of vegetable, but this grilled onion recipe hits the nail on the head. Perfectly charred sweet onions are the brilliant side you’ve been searching for to accompany your BBQ seitan.

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chefsteps.com

3. Sweet Potato Skewers

I swear, put anything on a stick and I’ll be excited to eat it. Equal parts sweet potato and onion, these skewers, once drizzled with some tahini sauce (or sauce of your choosing), are the bees knees and super easy. Feel free to add/subtract whatever veggies your heart desires.

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naturallyella.com

4. Mexican Street Corn

Oh my yum. I first tried Mexican street corn when I was climbing down in El Potrero Chico, and while this isn’t quite the real deal, it comes dang close. Although the idea of putting mayo on your corn sounds a little out of place, trust me, it works.

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seededaetthetable.com

5. Peaches

It’s like a mini peach cobbler! Halve the peaches, take the pit out, spread on a little sauce, and let grill for a few minutes. While this recipe doesn’t call for it, I recommend placing a dollop of ice cream in the middle and spreading some pie crumbles on top. YUM.

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tastespace.wordpress.com

6. Din Tai Fung Tofu

While the black vinegar in this recipe may be hard to come by, I would be amiss to leave out grilled tofu in my vegetarian grill edition! Packed with flavor, and so easy even your cooking-inept friends can do it.

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fried dandelions.com

7. Balsamic Garlic Grilled Mushrooms

Mushrooms might be my favorite vegetable, and marinating them in balsamic and garlic definitely seals the deal. These mushrooms are so easy. 30 minutes marinating and a few minutes on the grill make this recipe an instant winner.

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closetcooking.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What are your go-to grilling recipes?

My New Go-To Breakfast Recipe

Chia seeds are taking over the world! I don’t know about you, but I put chia seeds in just about anything. Oatmeal, salad dressing, pancakes. The little spherical nutrient-dense magic seeds are all the rage for vegans and vegetarians because of their high omega3 value. Not to mention all their other awesome benefits like protein, antioxidants, and fiber. The problem for me has been their consistency once combined with liquid. The idea of chia seed pudding is SO appealing, but I couldn’t get over the slimy texture.

Worry no more! I came upon a recipe a couple weeks ago that replaced my loathing with love.  The key difference is simple: blend the pudding.

Once I added this simple step, the chia seed pudding actually turned into pudding. It was creamy and packed with protein. You can add almost anything to the recipe that you like—spice it up with pumpkin, nutmeg, and cinnamon, or inundate it with berries of your choosing. So many options, and all are good.

Here are the basics:

1 cup milk or milk alternative of your choice (I like to use the new protein nutmilk from Silk because it’s EXTRA creamy)

1 cup yogurt (I use the silk vanilla soy yogurt for a neutral base, but the peach mango is great for fruitier puddings)

1/4 cup chia seeds

1 tablespoon vanilla extract

Honey to taste

Add all ingredients and leave in fridge for 10 minutes, then transfer to a blender, and enjoy! This recipe makes about four servings, and keeps up to five days in the fridge.