‘What do vegans eat at a barbeque?’ This is a question author and cook Kathy Beskow has been asked on many occasions as a vegan of more than 15 years.
Barbequing and grilling are traditionally associated with cooking meat and aside from a simple skewer of vegetables, or a corn cob, the options have been previously limited.
But the truth is, barbequing combines a range of techniques to bring out the best in many vegetables and plant-based foods, making them the stars of the show!
An award-winning cook, writer and cookery tutor with a passion for seasonal ingredients, Kathy was once inspired by the bustling and colourful fruit market in South London – these days, she lives in rural Yorkshire and cooks from a small, perfectly functioning home kitchen.
Her new book Vegan BBQ showcases 70 simple recipes to cook on the BBQ, as well as delicious sides, dips and snacks to brighten up any alfresco event; making it perfect for the Aussie cook wanting to spice up outdoor eating over the next few months.
From grilled mango flatbreads and Hasselback squash steaks to teriyaki tofu skewers, the recipes are easy to follow, using seasonal and readily available ingredients, proving you don’t have to grill meat to enjoy a barbeque!
Who doesn’t love a great lobster or bug roll as a tasty snack or indulgent weekend lunch?
Kathy’s New England-style lobster rolls are veganised with tender jackfruit along with all the familiar additions, including lemon juice, mayonnaise and diced celery. Jackfruit absorbs the delicate flavours of lemon butter, but stands up to the smokiness of the barbeque - cooking it on the barbeque really transforms the flavour.
"I love to serve the filling warm, loaded into toasted hot dog buns, with cool mayonnaise and crisp iceberg lettuce,” she says.
For a quick and easy vegetable side dish, try this tamarind aubergine recipe – the eggplant’s skin absorbs all the smoky flavours and the flesh becomes ultra tender.
"This recipe is simple and quick, but looks impressive served to your guests (or for your supper). Tamarind has a sour flavour that balances the sweet, smoked aubergines with hints of maple, cinnamon and chilli in the marinade.
"Serve with olive flatbreads and pistachio, pomegranate and mint salad with bulgar and orange,” Kathy suggests.
As the weather starts to warm up with the impending approach of Spring Down Under, sip a cool glass of Sangria on the deck and dream of a balmy Spanish dusk with this dish of smoky paella.
This is a wonderful, sociable way to cook this dish which is made for sharing. Make sure to use a deep, stainless steel paella dish and the freshest ingredients you can find.
"I love tender Spanish butter beans (from a jar rather than a can) for this recipe and a pinch of good-quality saffron for a honeyed taste.
"The barbeque is the perfect place to cook paella as the heat starts high – perfect for char-grilling the vegetables – before naturally reducing in temperature while the rice is absorbing the saffron stock,” Kathy says.
With great tips throughout, Vegan BBQ will build your confidence on the grill, keep you satisfied and prove that vegan barbequing is easy, with fun and vibrant recipes everyone will love.
