Time for a Barbecue!
Here is a list of ideas and recipes for a perfect vegetarian and vegan barbecue that all eaters will enjoy.
Vegetarian/Vegan Barbecue
An adventure to venture
A wide selection of items you can make for a summer barbecue that can be mixed, matched and changed up to suit your pallet with a selection of ingredients. These are a guide to what you can do and it is very adaptable to any number of guests. Coming Soon we will provide proper recipes you can all follow to create a beautiful barbecue table full of goodies.
Corn on the Cob
with chive and spring onion butter
A barbecue is not a barbecue without this summer ingredient. What better to brighten up your barbecue, than with sweetcorn and to gratify your taste-buds by adding a twist to the butter.Â
Soften a block of butter add some finely chopped chives and spring onions. Mix together, spread on a hot cob with a squeeze of lemon juice and get your teeth into it!
with a balsamic and honey dressing
This will tingle your pallet with a burst of salty, tangy and sweet flavours.
Get the halloumi grilling on the barbecue and prepare your dressing. A splash of balsamic vinegar, a squeeze of honey and check this out ...a  punch in the mouth with ketchup. Yes you read that right, ketchup gives it that sweet tangy flavour. you can opt to stir in sesame seeds and/ or chill flakes. All dependant on your guests and their dietary requirments such as nut allergy. Lightly drizzle the dressing on the hot grilled cheese and enjoy.
Stuffed Roasted Red Peppers
filled which herby couscous
Chop the top off the pepper and remove the seeds so you literally have a pepper pot you can eat! Begin with making the the stuffing by adding the required amount of hot boiling water to the couscous, cover and leave to double in size and absorb the liquid. Finely chop some mint, coriander and parsley with a dash of olive oil, season with salt and pepper and add a finely chopped red onion so it cures for a while. Meanwhile get your red pepper on the grill and get charring all the way around. Once charred remove off the flames and place into a bowl with cling film over it, in about 5 minutes this will help you remove the blackened skins but keep the charred taste. Attend back to the couscous and add in the herby mixture and fold through. By now the peppers will be peelable, once peeled add in the couscous, wrap in foil and warm through on the barbecue.
sticks of joy!
A good selection of mushrooms are button, portobello and chestnut, all cut up into bite-sized chunks and if the mushrooms are small leave whole with their trunks cut off. Marinade the mushrooms in a couple of tablespoons of oil, salt, ground cumin power, chilli powder, paprika, tomato puree with a drop of water, vegan mayo, juice of half a lemon and a touch of green with fresh finely chopped thyme and rosemary. (Prepare this a night before or hours before the barbecue) Once marinated place your mushrooms on to the skewers and cook slowly until blackened slight on the edges.
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Serving Suggestions: on a tortilla wrap spread some hummus, scoop the mushrooms off the skewers and scatter some rocket leaves.
Greek Salad
Classic and simple
Toss together some cherry tomatoes, cubed cucumber, sliced red onions, pitted black olives and of course crumbled feta cheese. Enjoy as it is or add the most easiest dressing, olive oil, lemon juice, salt, pepper and freshly chopped mint. Divine!
Sweet and chilli paneer in a finger roll
The sweet and chilli comes from the marinade made with ketchup, chilli sauce and sweet chill sauce with chunks of sweet orange or yellow peppers and cubed paneer (leave overnight to marinade or hours before). This all cooks quickly stir fry in one pan or inserted in to skewers and placed on the barbecue. Prepare some mint sauce simply with yogurt and a dollop of mint sauce. Served with iceberg lettuce in finger rolls with the mint dip and eaten like a hot dog!
Caramelisd Watermelon and Peaches
with a scoop of vanilla ice cream with basil sugar
So basil sugar is made from boiling some sugar and water to make a syrup. Once it is sticky add in freshly chopped basil leaves and stir in. Once combined, place in the freezer preferably done the night before to set. Remove from freezer and scrap the mixture until you get small tiny flakes. Prepare the watermelon into cubes, remove the seeds as well as half the peaches and take out the stone. You can skewer the watermelon and char them on all four side and chuck the halved peaches to grill. Once both have cooked then add into serving bowls, a small scoop of vanilla ice cream and sprinkle the basil sugar, refreshing!
Mocktails
Need a refreshing tipple, try these drinks with a non alcoholic twist!
Marvellous Mango Mocktail
Try this Caribbean influenced mocktail with lovely mango puree, dash of coconut water and fizzed up with tonic water.
Elderflower Mojito
This mocktail contains elderflower cordial, fresh mint, lime juice and lemonade all mixed in with plenty of ice.
These recipes are cooking soon, just a highlight of what is possible.