Summer is the perfect season for barbecues - and you don’t need meat to make yours a success.
Sun’s out, burger buns out. May’s always been one of our favourite months because you get two Bank Holidays, meaning two excuses to enjoy a Bank Holiday barbecue. But if your outdoor space is limited, don’t worry. You don’t need a barbecue (or even warm weather) to enjoy some chargrilled flavours - and you don’t need to eat meat either. Many barbecue recipes can be adapted to be cooked indoors, so long as you have a grill pan. And grilling vegetables helps to enhance their flavour, making them smoky sweet and even more delicious. If you’re itching to fire up the grill, and are looking for some vegetarian inspiration, you’ve come to the right place. We’ve found four delicious looking meat-free barbecue recipes which help you relight your fire and tickle your tastebuds!
Raise the Steaks
Who said that steaks always have to be made from beef? Abel and Cole’s recipe for Chunky Cauliflower Steaks are perfect for any vegan barbecue. The best part is the chimichurri they’re topped with - a spicy green sauce made using fresh mint, parsley, oregano and red wine vinegar. If the weather’s not playing ball, simply cook them in the oven.
Say Hello to Halloumi
Halloumi is a must for any vegetarians at a meat-free barbecue. The Last Food Blog says that her Halloumi Burgers are ‘the best veggie burgers she’s ever made,’ and after reading the description of them, our mouths are certainly watering! They include ‘sesame-crusted halloumi, fried until golden, served with meaty, juicy mushrooms, topped with red onion, rocket and coriander then finished off with a good helping of sticky, sweet and spicy mango chutney sauce.’ Packed full of flavour, they’re sure to make any veggie (and potentially a few meat eaters) happy. If you’re looking for a side salad to go with your burger, try our Lemon and Garlic Vegetables with Halloumi. (Double the halloumi, double the deliciousness, after all!) The fresh coriander and lemon add a real zing to the vegetables but you might also like to try adding a little heat by adding half a teaspoon of dried chilli flakes.
Mushrooms are a vegetable which really benefit from being grilled. Olive Magazine’s Mushroom Burger
features two different kinds of ‘shrooms and is packed full of smoky-sweet goodness. Plus, it only takes twenty minutes to prepare, meaning you’ll have it off the grill and into your hands in no time. Top with ketchup, plenty of pickles and some melty dairy-free cheese for a delightful vegan treat. Just make sure you have plenty of napkins handy to mop up any spills!
Make friends with salad
No barbecue is complete without a big salad, and Green Kitchen Stories Charred Sweet Potatoes with Butter Bean Hummus and Lentil Salad
ticks all our boxes. According to them, it ticks all of the three C’s - charred, creamy and crunchy. You don’t even have to get the grill out - simply roast the sweet potatoes on a large oven tray
. Yes, we will have seconds. (And thirds.)
Are you planning a Bank Holiday barbecue? We’d love to see what you’ll be cooking up! Tag @CirculonUK in your pictures on Facebook and Instagram for a chance to be featured on our feed.