Barbecue means summer, flames, and meat for most people. If you are on a vegan diet that doesn’t have to mean you can’t enjoy a barbecue. With VBQ-The Ultimate Vegan Barbecue Cookbook, you don’t have to.
Before getting down to the recipes, the About Barbecuing section covers many aspects of barbecue. First Is The Basics. This section covers how to choose the right barbecue for you, the right barbecue tools, and even cleaning utensils. Other accessories like pans, pizza stones etc. are also mentioned along with Dutch oven‘s, cast iron griddle‘s and grills, bricks etc.
Next is a helpful hint on how not to annoy your neighbors with your barbecue, and information on barbecuing in the great outdoors, or even out of season. A section on the best fire for a charcoal barbecue covers the various fuels like charcoal, briquettes etc. and include information on how to light the fire. Next comes information on controlling the temperature, and the various cooking methods, like direct and indirect cooking as well as others.
Smoking is also covered, including what to smoke and what not to smoke. Cleaning the barbecue and safety follow.
The recipes section is divided into several categories:
- How To Barbecue Vegan Style
- Burgers, Sandwiches & Patties
- Steaks, Sausages &Skewers
- Vegetables-Stuffed, Grilled & Braised
- Pizza, Wraps & Co.
- Salads-From The Grill Or Otherwise
- Sauces & Basics
- Bread & More
The first recipes section, How To Barbecue Vegan Style includes information on how to barbecue vegetables the right way. This includes information on Marinating And Salting, Blanching, and Cooking In Advance.
Next comes the Right Way To Barbecue Tofu. Here you will find out what to buy and how to prepare tofu for your barbecue. The Right Way To Barbecue Tempeh and The Right Way To Barbecue Seitan conclude the chapter.
Each of the recipes is accompanied by a full-page four-color photo. The recipes also include serving sizes, barbecue time, and prep time.
An Excellent Selection Of Vegan Recipes
Some of the recipes call for ingredients you wouldn’t normally find in a non-vegan household but should be easily sourced, even for someone not following a vegan diet.
In all, I believe that the recipes in this book will come in very handy for anyone who wants to expand their grilling repertoire. Even if you are not planning on going vegan, it’s always nice to have non-meat options on the table.
For the included recipe I have chosen the Roasted Carrots With Fruity Lemon Oil which I believe will go well with any barbecue meal. Enjoy!
Roasted Carrots With Fruity Lemon Oil
- 21 ounces carrots, small with stems, peeled (600 g)
- 3 tablespoons coconut oil
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 1/2 teaspoons Baharat spice mixture
- 1 teaspoon salt
- 1/2 cup parsley, chopped (30 g)
- Blanch the carrots for five minutes, then drain and refresh under cold running water.
- Melt the coconut oil and mix with the lemon juice, lemon zest, Baharat, and salt. Add the carrots and marinade for one hour in the refrigerator.
- Cook the carrots over direct heat for two minutes each side. Then put them over indirect heat, closing the lid and finish cooking for four minutes. Sprinkle with the parsley and serve.