BonAppetite Recipe Vegan Barbecue Ideas for Summer Fun

Summer is the perfect time to fire up the grill and enjoy delicious barbecue flavors, but for those following a vegan lifestyle, traditional barbecue options can be limiting. That’s why our Bonappetite Vegan Barbecue recipe is a game-changer!

This recipe delivers all the smoky, tangy, and savory goodness you crave while being entirely plant-based. Whether you’re a long-time vegan or just looking to add more meat-free meals to your rotation, this recipe is packed with wholesome ingredients and bold flavors that will satisfy your barbecue cravings.

From marinated tofu and smoky vegetables to a rich homemade barbecue sauce, every bite is bursting with taste and texture. Plus, it’s incredibly easy to prepare and perfect for sharing with family and friends at any summer gathering.

Ready to impress everyone at your next cookout? Let’s dive into the recipe!

Why You’ll Love This Recipe

Bonappetite Vegan Barbecue brings together the best of the grill with a cruelty-free twist. Here’s why it stands out:

• Bold, smoky flavors: Thanks to our homemade barbecue sauce, infused with smoked paprika and liquid smoke, you get that authentic BBQ taste.
• Protein-packed: The tofu and tempeh provide satisfying, wholesome protein that grills beautifully.
• Versatile and customizable: Use your favorite veggies or plant-based proteins to make it your own.
• Perfect for all skill levels: Easy to follow instructions make grilling accessible, whether you’re a novice or a seasoned pro.
• Great for gatherings: This recipe makes a crowd-pleasing main course that even meat-eaters will love.

Ingredients

• 14 oz extra firm tofu, pressed and sliced into 1/2 inch slabs
• 8 oz tempeh, sliced into thin strips
• 1 large red bell pepper, cut into chunks
• 1 large zucchini, sliced into thick rounds
• 1 large red onion, cut into thick wedges
• 3 tbsp olive oil
• 2 tbsp soy sauce or tamari for gluten-free
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 cup tomato sauce (for barbecue sauce)
• 2 tbsp vegan Worcestershire sauce
• 1 tbsp mustard (Dijon or yellow)
• 1 tbsp liquid smoke (optional but recommended)
• Salt to taste

Equipment

• Grill (gas or charcoal)
• Grill pan or skewers (if preferred for veggies)
• Mixing bowls
• Brush for basting sauce
• Sharp knife and cutting board
• Measuring spoons and cups
• Aluminum foil (optional, for grilling tempeh)

Instructions

1. Prepare the tofu and tempeh: Press the tofu for at least 30 minutes to remove excess moisture. Slice the tofu and tempeh into your desired shapes, about 1/2 inch thick for tofu and thin strips for tempeh.
2. Make the marinade: In a large bowl, whisk together olive oil, soy sauce, maple syrup, apple cider vinegar, minced garlic, smoked paprika, chili powder, black pepper, cayenne (if using), and a pinch of salt.
3. Marinate the proteins: Add tofu and tempeh to the marinade. Toss gently to coat all pieces. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
4. Prepare the barbecue sauce: In a separate bowl, combine tomato sauce, vegan Worcestershire sauce, mustard, liquid smoke, and a pinch of salt. Mix well and set aside.
5. Preheat your grill: Heat to medium-high (about 375-400°F). Oil the grill grates to prevent sticking.
6. Grill the vegetables: Toss bell pepper, zucchini, and onion with a little olive oil and salt. Place on the grill or use skewers/grill pan. Grill for 5-7 minutes per side until tender and slightly charred. Remove and set aside.
7. Grill tofu and tempeh: Place marinated tofu and tempeh on the grill. Cook for about 5 minutes per side, brushing generously with the barbecue sauce during the last 5 minutes until caramelized and smoky.
8. Serve: Arrange grilled tofu, tempeh, and veggies on a platter. Serve with extra barbecue sauce on the side for dipping.

Tips & Variations

“For even more smoky flavor, add wood chips to your grill or use a smoker box.”

• Try swapping tofu and tempeh with seitan or portobello mushrooms for different textures.
• Make it spicier by adding hot sauce or cayenne to the marinade and barbecue sauce.
• Turn this into a sandwich by layering the grilled ingredients on a toasted bun with vegan coleslaw.
• Use the leftover barbecue sauce as a marinade for other vegan dishes, or as a dip for fries and vegetables.
• For a quicker option, use store-bought vegan barbecue sauce but enhance it with added smoked paprika and maple syrup.

Nutrition Facts

Serving Suggestions

This vegan barbecue pairs beautifully with a variety of sides. Consider serving it alongside grilled corn on the cob, a fresh green salad, or classic vegan coleslaw for a colorful plate.

You can also serve it with creamy vegan pasta to balance the smoky flavors.

For dessert, keep the theme going with something light and refreshing like the Cinnamon Pecan Ice Cream Recipe, which offers a sweet, nutty finish to your meal.

If you’re looking to impress your guests with multiple dishes, check out our vegan Chicken Shrimp And Broccoli Recipes for more plant-based inspiration.

Conclusion

Our Bonappetite Vegan Barbecue recipe shows that you don’t need meat to enjoy the rich, smoky, and bold flavors of a summer barbecue. This recipe is simple to prepare, packed with protein, and versatile enough to suit any grill master’s preferences.

Whether you’re cooking for a crowd or a quiet night at home, the combination of marinated tofu, tempeh, and grilled vegetables coated with a flavorful homemade barbecue sauce will satisfy your cravings and impress your palate.

We hope this recipe inspires you to experiment with vegan grilling this season. Don’t forget to pair your barbecue with some delicious sides and desserts from our collection to create a full vegan feast.

Happy grilling!

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