Smoked Vegetarian Recipes for Flavorful Meatless Meals

There’s something undeniably magical about the flavor of smoke—deep, earthy, and complex. While classic barbecue might conjure images of brisket and ribs, smoked food isn’t just for meat lovers.

In fact, smoked vegetarian recipes are taking center stage in kitchens across the world, offering a whole new dimension to plant-based cooking. Whether you’re a lifelong vegetarian or simply looking to add more vegetables to your meals, you’ll be amazed at how the gentle kiss of smoke can transform humble ingredients like eggplant, mushrooms, and tofu into show-stopping dishes.

Today, we’re diving into a mouthwatering recipe for Smoked Vegetable Platter with Chipotle-Lime Crema. This is the kind of dish that’s perfect for sharing at gatherings, summer cookouts, or even cozy weeknight dinners.

Smoked veggies are surprisingly simple to make at home, even if you only have a basic grill or stovetop smoker. Read on for all the tips, tricks, and flavor-packed details!

Why You’ll Love This Recipe

• Rich, Layered Flavors: Smoking brings out the natural sweetness and umami of vegetables, creating a sophisticated taste you can’t get with roasting or grilling alone.
• Hearty and Satisfying: This dish is loaded with fiber, plant-based protein, and healthy fats, making it filling enough to serve as a main course.
• Impressive Presentation: The vibrant colors of smoked peppers, mushrooms, and squash make for a beautiful platter that will wow your guests.
• Flexible and Customizable: Swap in your favorite vegetables, change up the spices, or add different sauces to suit your mood or what’s in your fridge.
• Perfect for All Diets: Naturally vegetarian and gluten-free, this recipe can easily be made vegan or dairy-free with a few tweaks.

Ingredients

Here’s what you’ll need for a generous smoked vegetable platter and a zesty chipotle-lime crema. Feel free to double or halve quantities based on your group size!

Equipment

• Outdoor smoker (pellet, charcoal, or electric) or stovetop smoker
• Grill (gas or charcoal) (optional, for finishing or charring veggies)
• Large mixing bowls
• Sheet pan or grill basket (for easy transfer of veggies)
• Sharp chef’s knife and cutting board
• Tongs
• Aluminum foil (for wrapping and resting veggies)
• Small bowl (for crema)
• Measuring spoons and cups

Instructions

1. Prep the vegetables and tofu:Wash and dry all the vegetables. Slice the eggplant and zucchini lengthwise to about 1/2-inch thickness.

   Quarter the bell peppers and remove seeds. Cut onions into thick rings to prevent them from falling apart on the grill or smoker.

   Drain and press the tofu for at least 20 minutes to remove excess water, then cut into 1/2-inch thick slabs.

2. Marinate the veggies and tofu:In a large bowl, whisk together the olive oil, smoked paprika, ground cumin, sea salt, and black pepper. Add the mushrooms, eggplant, zucchini, bell peppers, onion rings, and tofu.

   Toss gently to coat everything evenly. Let marinate for at least 30 minutes (up to 2 hours for deeper flavor).

3. Prepare your smoker:Preheat your smoker to 225°F (107°C). Choose a mild wood like apple, cherry, or maple for a subtle smoke flavor that won’t overpower the vegetables.

   If using a stovetop smoker, follow manufacturer instructions for wood chip amounts and ventilation. For added smoke on a grill, use a smoker box or foil packet of soaked wood chips.

4. Arrange the vegetables and tofu:Place the marinated vegetables and tofu in a single layer on a grill basket or sheet pan. Avoid overcrowding so the smoke can circulate around each piece.

   If you need to work in batches, that’s perfectly fine.

5. Smoke the veggies and tofu:Transfer the basket or pan to the smoker. Close the lid and smoke for 45–75 minutes, depending on the thickness and type of vegetable.

   Turn vegetables halfway through for even cooking. The mushrooms and tofu may finish first; remove them as needed.

   You’re looking for tender, smoky, and slightly browned vegetables with some bite left.

6. Optional: Char for extra flavor:If you love a hint of char, finish the vegetables on a hot grill or grill pan for 1–2 minutes per side. This step is optional but adds beautiful grill marks and an extra layer of flavor.
7. Rest and keep warm:Once cooked, transfer the vegetables and tofu to a large platter. Tent loosely with foil and let rest for 5–10 minutes.

   This helps the juices redistribute and keeps everything hot for serving.

8. Make the chipotle-lime crema:In a small bowl, combine sour cream or Greek yogurt, minced chipotle, lime zest and juice, honey or agave, and salt. Mix until smooth and taste for seasoning.

   For a vegan version, use plain coconut yogurt or a vegan sour cream substitute.

9. Serve:Arrange the smoked vegetables and tofu on a large serving platter. Drizzle with chipotle-lime crema and sprinkle with fresh herbs such as cilantro or parsley if desired.

   Serve immediately, and watch as everyone dives in!

Tips & Variations

Pro Tip: “Don’t be afraid to experiment! Try smoking seasonal veggies or add a handful of cherry tomatoes for smoky, juicy bursts of flavor.”

• Wood Choice: Apple, cherry, and maple woods are best for vegetables. Avoid mesquite or hickory, which can be overpowering.
• Mix Up the Veggies: Substitute or add sweet potatoes, carrots, cauliflower, or corn to the mix.
• Add Cheese: Top your platter with smoked feta or halloumi (if not vegan) for an extra savory twist.
• Spice It Up: Sprinkle with chili flakes, sumac, or za’atar before serving for global flair.
• Make it a Meal: Serve over quinoa, brown rice, or farro for a hearty grain bowl.
• Veganize the Crema: Use coconut yogurt or cashew cream as a dairy-free base for the sauce.
• Batch Cooking: Leftover smoked veggies keep well in the fridge for up to 4 days. Great for meal prep and sandwiches!

Nutrition Facts

The following nutrition information is for one serving (1/4 of the platter, with crema), based on a recipe serving four:

Values are approximate and will vary based on exact ingredients and brands used.

Serving Suggestions

• Party Platter: Serve as a colorful main or side at summer BBQs, potlucks, or family gatherings. Pair with a fresh salad and crusty bread.
• Grain Bowls: Spoon over cooked grains like farro, barley, or brown rice for a satisfying meal.
• Tacos or Wraps: Tuck the smoked veggies and tofu into warm tortillas with crema for flavor-packed vegetarian tacos.
• Leftover Magic: Chop and toss leftovers with pasta, or layer into sandwiches with avocado and greens.
• Pair with Sides: Try with a serving of Allens Green Beans or a crisp salad for a more complete meal.
• Great with Snacks: For a fun appetizer spread, serve alongside Almond Cashew Clusters or homemade dips.
• Sweet Finish: End your meal with a classic treat like Almond Cake And Pastry Filling Recipes.

Conclusion

Smoked vegetarian recipes are proof that plant-based food can be every bit as bold, hearty, and satisfying as their meaty counterparts. The gentle smoke infuses vegetables and tofu with irresistible depth, elevating even the simplest produce into something special.

Whether you’re hosting a summer BBQ, meal-prepping for the week, or looking to impress guests at your next dinner party, this smoked vegetable platter fits the bill.

Don’t hesitate to play around with different vegetables, sauces, and grains to make this recipe your own. The world of smoked vegetarian dishes is wide open—let your creativity and taste buds lead the way!

If you loved this recipe, be sure to check out other plant-based favorites like All American Chili Recipe Cooking Light or the handy AIP Vegetarian Recipes for more inspiration. Happy smoking and even happier eating!