Yes, you heard that right. You can grill a completely Vegan Menu without having to use the pre-packaged vegan hot dogs, hamburgers, and other questionable items.
As you can tell from my blog, I am not a vegan by any means. However, I do believe in helping our environment in any way I can. That means incorporating more plant based meals into my diet. I can proudly say I have limited my meat intake.
While doing #bbqaroundtheworld I wanted to include vegans and vegetarians alike.
So onto the Grilling...
Appetizer: Lentil Bruschetta
Entrée: Mushroom Lettuce Wraps
Sides: Sweet Potato Fries
Dessert: Berry Fruit Crisp
Now, I know you're wondering how in the heck are you going to grill lentils? That is where my trusty cast iron pan comes into play. All of these can be made indoors but, I wanted that smokey flavor from the grill to incorporate into the food. Also, it gives me an excuse to invite my friends and family over for some grilled food and a couple of cold drinks.
Start up your grill if you are using charcoal and let's get started!!
Lentil Bruschetta Printable Recipe
1 Cup of Lentils
1 Bay Leaf
1 Onion
3 Cloves of Garlic
1 Tomato
1-2 Tablespoons Olive Oil
Salt and Freshly Ground Black Pepper to taste
1 Baguette (sliced)
Boil the lentils with a slice of onion, a clove of garlic, bay leaf, and a pinch of salt for about 20-25 minutes or until the lentils are soft but not mushy. Drain and discard onion and garlic.
Chop the remaining onion and tomato and mince the two cloves of garlic. (pre-chop all of your vegetables so you won't be walking back and forth from the house to the grill outside)
On the Grill, in a cast iron pan heat up the oil, and add in your onion. Sauté for a couple of minutes until they begin to soften, add in the garlic and tomatoes and sauté for an additional minute. Add in your lentils and sauté for another couple of minutes. Season with salt and pepper to taste.
Grill pieces of your baguette and serve along side your lentils.
**Side note: For additional flavor, while the lentils are boiling I like to add in any herbs or vegetable scraps I have lying around. A piece of carrot, celery, or parsley any of these would be great to build a stock of sort while the lentils are boiling. Or, you can also use vegetable stock in place of water to boil the lentils.
Mushroom Lettuce Cups Printable Recipe
3 Lbs. Mushrooms
1 Onion
1 Bell Pepper
3-4 Cloves of Garlic
2-3 Tablespoons Olive Oil
Salt and Freshly Ground Black Pepper to taste
A pinch of Red Pepper Flakes
Limes for serving
1 Head of Lettuce - Stem removed, and leaves washed and dried
Chop the mushrooms, onion, bell pepper, and mince the garlic.
Pre-heat your grill.
In a cast iron pan add in your olive oil and sauté the vegetables together with a pinch of red pepper flakes, salt, and freshly ground black pepper.
Remove your veggie mix from the heat and slightly let cool taste and adjust seasoning to your liking.
Serve on top of lettuce, and limes on the side.
Sweet Potato Fries Printable Recipe
6 large sweet potatoes
Salt and Freshly Ground Black Pepper
5 Tbsp. Olive Oil
6 Cloves of garlic, Finely minced
2 Tsp. Finely Chopped Fresh Thyme Leaves
1/4 Tsp. Red Pepper Flakes
2 Tbsp. Flat-leaf Parsley, Finely Chopped
Place the sweet potatoes in a large pot, cover with water and a big pinch of salt. Cook the until the potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.
Pre-heat Grill.
While the sweet potatoes cool. Heat 2 tablespoons of olive oil in a small sauté pan on the grill grates. Add in the garlic, thyme, and red pepper flakes and cook until the garlic is soft, about 45-60 seconds. Remove from grill.
Slice each sweet potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining olive oil and season with salt and pepper.
Grill until lightly golden brown and just cooked through, about 6 minutes.
Remove to a platter and add in the garlic mixture and flat-leaf parsley, toss to coat. Serve and Enjoy!
Berry Fruit Crisp Printable Recipe
1 Pound ripe Peaches, peeled
1/2 Pound firm ripe black plums, unpeeled
1/2 Pint Fresh Raspberries
1/2 Pint Fresh Blackberries
1/4 Tsp. Orange Zest
2 Tbsp. Fresh Orange Juice
2 Tbsp. Sugar
2 Tbsp. All-purpose Flour
Topping
1 Cup All-Purpose Flour
1/2 Cup Old Fashion Oats
1/4 Cup Chopped Pecans
1/4 Cup Sugar
1/4 Cup Brown Sugar
1/2 Tsp. Kosher Salt
1 Tsp. Cinnamon
1/2 Cup Refined, Solid Coconut Oil, Cut into small cubes and chilled
Pre-heat Grill. Setting up a hot and cold zone.
In a cast iron pan toss together all of the fruit, making sure every piece of fruit is coated in flour and sugar.
Make the crumble topping by mixing together all of the dry ingredients and then using two forks or your hands combine the chilled coconut oil until they are the size of peas.
Top the fruit and cover with aluminum foil. Grill on the cold zone of your grill for 30 minutes remove foil and grill for an additional 15 minutes. Let cool and Serve.
Follow me on Instagram @ quirkyeating #bbqaroundtheworld
As you can tell from my blog, I am not a vegan by any means. However, I do believe in helping our environment in any way I can. That means incorporating more plant based meals into my diet. I can proudly say I have limited my meat intake.
While doing #bbqaroundtheworld I wanted to include vegans and vegetarians alike.
So onto the Grilling...
Appetizer: Lentil Bruschetta
Entrée: Mushroom Lettuce Wraps
Sides: Sweet Potato Fries
Dessert: Berry Fruit Crisp
Now, I know you're wondering how in the heck are you going to grill lentils? That is where my trusty cast iron pan comes into play. All of these can be made indoors but, I wanted that smokey flavor from the grill to incorporate into the food. Also, it gives me an excuse to invite my friends and family over for some grilled food and a couple of cold drinks.
Start up your grill if you are using charcoal and let's get started!!
Lentil Bruschetta Printable Recipe
1 Cup of Lentils
1 Bay Leaf
1 Onion
3 Cloves of Garlic
1 Tomato
1-2 Tablespoons Olive Oil
Salt and Freshly Ground Black Pepper to taste
1 Baguette (sliced)
Boil the lentils with a slice of onion, a clove of garlic, bay leaf, and a pinch of salt for about 20-25 minutes or until the lentils are soft but not mushy. Drain and discard onion and garlic.
Chop the remaining onion and tomato and mince the two cloves of garlic. (pre-chop all of your vegetables so you won't be walking back and forth from the house to the grill outside)
On the Grill, in a cast iron pan heat up the oil, and add in your onion. Sauté for a couple of minutes until they begin to soften, add in the garlic and tomatoes and sauté for an additional minute. Add in your lentils and sauté for another couple of minutes. Season with salt and pepper to taste.
Grill pieces of your baguette and serve along side your lentils.
**Side note: For additional flavor, while the lentils are boiling I like to add in any herbs or vegetable scraps I have lying around. A piece of carrot, celery, or parsley any of these would be great to build a stock of sort while the lentils are boiling. Or, you can also use vegetable stock in place of water to boil the lentils.
Mushroom Lettuce Cups Printable Recipe
3 Lbs. Mushrooms
1 Onion
1 Bell Pepper
3-4 Cloves of Garlic
2-3 Tablespoons Olive Oil
Salt and Freshly Ground Black Pepper to taste
A pinch of Red Pepper Flakes
Limes for serving
1 Head of Lettuce - Stem removed, and leaves washed and dried
Chop the mushrooms, onion, bell pepper, and mince the garlic.
Pre-heat your grill.
In a cast iron pan add in your olive oil and sauté the vegetables together with a pinch of red pepper flakes, salt, and freshly ground black pepper.
Remove your veggie mix from the heat and slightly let cool taste and adjust seasoning to your liking.
Serve on top of lettuce, and limes on the side.
Sweet Potato Fries Printable Recipe
6 large sweet potatoes
Salt and Freshly Ground Black Pepper
5 Tbsp. Olive Oil
6 Cloves of garlic, Finely minced
2 Tsp. Finely Chopped Fresh Thyme Leaves
1/4 Tsp. Red Pepper Flakes
2 Tbsp. Flat-leaf Parsley, Finely Chopped
Place the sweet potatoes in a large pot, cover with water and a big pinch of salt. Cook the until the potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.
Pre-heat Grill.
While the sweet potatoes cool. Heat 2 tablespoons of olive oil in a small sauté pan on the grill grates. Add in the garlic, thyme, and red pepper flakes and cook until the garlic is soft, about 45-60 seconds. Remove from grill.
Slice each sweet potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining olive oil and season with salt and pepper.
Grill until lightly golden brown and just cooked through, about 6 minutes.
Remove to a platter and add in the garlic mixture and flat-leaf parsley, toss to coat. Serve and Enjoy!
Berry Fruit Crisp Printable Recipe
1 Pound ripe Peaches, peeled
1/2 Pound firm ripe black plums, unpeeled
1/2 Pint Fresh Raspberries
1/2 Pint Fresh Blackberries
1/4 Tsp. Orange Zest
2 Tbsp. Fresh Orange Juice
2 Tbsp. Sugar
2 Tbsp. All-purpose Flour
Topping
1 Cup All-Purpose Flour
1/2 Cup Old Fashion Oats
1/4 Cup Chopped Pecans
1/4 Cup Sugar
1/4 Cup Brown Sugar
1/2 Tsp. Kosher Salt
1 Tsp. Cinnamon
1/2 Cup Refined, Solid Coconut Oil, Cut into small cubes and chilled
Pre-heat Grill. Setting up a hot and cold zone.
In a cast iron pan toss together all of the fruit, making sure every piece of fruit is coated in flour and sugar.
Make the crumble topping by mixing together all of the dry ingredients and then using two forks or your hands combine the chilled coconut oil until they are the size of peas.
Top the fruit and cover with aluminum foil. Grill on the cold zone of your grill for 30 minutes remove foil and grill for an additional 15 minutes. Let cool and Serve.
Follow me on Instagram @ quirkyeating #bbqaroundtheworld
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