With Summer in full swing it’s a sizzling time to get grillin’! But for those vegetarians out there,
a traditional backyard grill sesh can feel like real slim pickins’! The solution? Try our list of tasty
veggie-inspired recipes that are so enticing even your meat-loving guests will line up for
So go ahead, chomp at these bits!
For a trip to flavor country with no stops in meat-ville, feast on these savory stuffed mushrooms!
These healthy hand-sized snacks are the perfect starters to whet your appetite and are mighty
enough to stand on their own as a main dish. Pair with a light salad to get some extra greens in
Spinach-Artichoke Stuffed Mushrooms
Image Via: www.pink-parsley.com
Recipe Via: Delish
• 2 tbsp. extra-virgin olive oil
• 4 medium Portobello mushrooms, stems & gills removed
• 1 package frozen chopped spinach, drained and squeezed
• 1 can artichoke hearts, drained and chopped
• 4 oz. cream cheese, room temp.
• 2 tbsp. sour cream
• 2 tbsp. mayonnaise
• ½ c. grated Parmesan cheese, divided
• 1 c. shredded mozzarella cheese, divided
• 2 cloves garlic, minced
• red pepper flakes
• kosher salt
• Freshly ground pepper
1. Preheat oven to 375 degrees F.
2. Brush face-down mushroom caps with olive oil. Cook on baking sheet for about 10
minutes until beginning to soften.
3. Meanwhile, combine spinach, artichoke, cream cheese, mayonnaise, sour cream, 1/2 cup
mozzarella, 1/4 cup Parmesan cheese, garlic, and red pepper flakes in a large bowl.
Season with salt and pepper to taste.
4. Flip over mushrooms and stuff each cap with an equal amount of the spinach mixture.
5. Sprinkle tops with remaining cheeses.
6. Return pan to oven and bake for another 10-15 minutes, until the mushrooms are easily
pierced with fork and the cheese is melted. Once melted, broil the mushroom caps for a
few minutes until the cheese starts to brown.
Spicy Chili Burgers
Ever felt less than satisfied with the choice of run-of- the-mill veggie burgers out there? We’re
with you and we’re here to help! These robust and tangy burgers made from home-made chili are
not only stacked with complex flavor, they’re also super easy to make! The best part? The beans
you’re taking in are a modern day superfood known to fight cancer and keep your heart healthy!
Spicy Vegan Chili Burgers. Red Beans & White Rice.
Recipe Via: LunchBoxBunch
Image Via: LunchBoxBunch
15 ounce can of kidney beans, drained
1 1/2 cups cooked brown rice, short grain (the stickier the better)
1/2 tsp liquid smoke
1 tsp apple cider vinegar
2-4 Tbsp nutritional yeast
2 tsp hemp seeds
1 tsp salt-free chili spice powder (blend)
3/4 tsp paprika
1/4 cup red onion, diced
1/3 cup finely chopped kale
3 cloves garlic, chopped
1/2 link (about 1/3 cup) of Spicy Vegan Sausage, diced (optional)
*Field Roast or Tofurky brands
1/4 tsp salt
fine black pepper to taste
1. Add your cooked brown rice and drained kidney beans to a large mixing bowl. With a large
fork, mash the kidney beans. Mash at least 60-75% of the beans to create a pasty texture.
2. Toss in all the remaining ingredients – add the nutritional yeast one teaspoon at a time and use
to thicken as needed. It also adds a lot of savory cheesy flavor.
3. Heat 1 Tbsp of safflower oil in a large sauté pan.
4. Shape patties. You should get about 4 large patties from this recipe.
5. Add patties to sizzling hot oil. Allow patties to absorb some of the oil then quickly flip so that
each side gets a thin layer of oil for the sauté process.
6. Cook about 3 minutes on each side. You want the burgers to be well-browned, but not burnt. I
like to finish my burgers in the oven by baking at 350 for about ten minutes – this really crisps
the edges up nicely. This step is optional though.
7. Remove from oven or sauté pan and place on a plate until ready to assemble burgers.
Braised Veggie Short Rib
Trust us when we say you will not miss the meat in these dangerously delish ribs! Made from the
vegetarian mock-meat favorite seitan, these protein rich ribs come complete with a spice rub and
spicy chili sauce that are finger-lickin’ good! Throw some fresh corn on the grill to pair perfectly
for a match made in BBQ heaven.
Braised Seitan Short Ribs in Spicy Chile Sauce
Recipe Via: OneGreenPlanet
Image Via: OneGreenPlanet
For the Spice Rub
• 1 tbsp. brown sugar
• 1 tsp. smoked paprika
• 1 tsp. kosher salt
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• ½ tsp. ground black pepper
• 1 garlic clove, minced
For the Seitan Short Ribs
2 cups vital wheat gluten
¼ cup nutritional yeast
3 tbsp. chili powder
3 tbsp. onion powder
3 tbsp. garlic powder
½ tsp. ground black pepper
2 cups water
¼ cup almond butter or tahini
¼ cup low-sodium soy sauce
1 tbsp. canola oil
For the Spicy Chile Sauce
• 1 tbsp. canola oil
• 1 large onion, finely chopped
• 1 large carrot, diced
• 1 large shallot, minced
• 4 cloves garlic, minced
• 1 cup red wine or red wine vinegar
• ¼ cup chili sauce
• 2 tbsp. vegan Worcestershire sauce
• 2 tbsp. brown sugar
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• ½ tsp. kosher salt
• 2 large bay leaves
• 4 cups “beef” broth
• 2 Tbs. fresh parsley, chopped
1. Preheat the oven to 350 degrees. Combine ingredients for the spice rub. Mix well and set
aside. In a large bowl, combine the vital wheat gluten, nutritional yeast, spices and mix well. In a
smaller bowl, combine the water, almond butter or tahini, soy sauce and oil. Add the wet
ingredients to the dry and mix until just combined. Knead the dough lightly until everything is
combined and the dough feels elastic.
2. Grease or spray a 9 x 13 inch baking dish. Add the dough to the baking dish, flattening it and
stretching it out to fit the dish. Use a sharp knife to slice the dough into ribs. Short ribs should be
fat squares, not long like other ribs. Cut the dough into 4 pieces length-wise and then make 4
slices width-wise. You should end up with 16 square seitan ribs.
3. Top the dough with the spice rub and massage it in a bit. Bake the seitan for 60 minutes or
until the seitan has a sturdy texture to it. Remove the dish from the oven and lower the
temperature to 325 degrees. Recut the ribs and carefully remove them from the baking dish.
4. Heat the oil in a large Dutch oven over medium-high heat. Place 3-4 seitan ribs into the pot
and let brown for about 2 minutes. Don’t put more than 3 or 4 ribs in at a time or they will steam
rather than sear. Turn the ribs to brown on the other side. Transfer to a plate and continue with
the rest of the seitan ribs. Set aside.
5. To braise the seitan: Add more oil to the Dutch oven. Add the onions, carrots, shallot and
garlic to the pot and cook for 6 minutes until the vegetables soften. While they are cooking,
combine the red wine vinegar, chili sauce, Worcestershire sauce and brown sugar in a bowl and
whisk until smooth. Add this braising liquid to the Dutch oven. Scrape up any yummy bits at the
bottom of the pot. Add the thyme, oregano, salt and bay leaves. Mix and let the braising liquid
cook until it reduces by about half.
6. Turn off the heat and add the broth to the pot. Carefully return the seitan ribs to the pot and
make sure they are covered by liquid. Cover the pot and place it in the oven. Cook for 1 hour or
until the seitan ribs have considerably softened but are not falling apart. While the ribs are
cooking, prepare any side dishes you are having. These seitan ribs are wonderful over whipped
mashed potatoes or polenta.
7. Carefully remove the pot from the oven and remove the bay leaves. Serve 2-3 seitan ribs over
mashed potatoes or polenta. Spoon some of the sauce over everything and garnish with fresh
Grilled Tofu Po’ Boy
Nothing says Cajun cooking like a good old fashioned Po’boy. But don’t let the breaded, fried,
and mayo lathered shrimp classic get in the way of your bikini bod! For those Southern girls in
Cali dying for a taste of home without the guilt, this grilled buffalo Po’boy is everything! Dairy
free and completely vegan, this light spin on the creole classic will not only satiate your tummy,
it’ll keep it looking slim.
Grilled Buffalo Tofu Po’ Boy with apple slaw
Recipe Via: OneGreenPlanet
Image Via: OneGreenPlanet
• ½ cup vegetable broth
• ¼ cup hot sauce, plus more for serving
• 1 tablespoon vegan butter
• 1 (14 to 16-ounces) package tofu, pressed overnight, and cut into ½-inch slices
• 4 cups shredded cabbage
• 2 medium apples, grated
• 1 medium shallot, grated
• 6 tablespoons vegan mayonnaise, plus more for spreading
• 1 tablespoon apple cider vinegar
• Salt and black pepper
• 4 (6-inch) hoagie rolls or gluten-free wraps
8 slices tomato
1. Combine the broth, hot sauce and butter in a medium saucepan. Bring the sauce to a boil, add
the tofu slices and reduce to a simmer. Simmer the tofu for 10 minutes. Remove the pan from the
heat and set aside for 10 minutes to marinate.
2. Combine the cabbage, apple, shallot, mayo and vinegar in a large bowl. Season with salt and
black pepper and mix well.
3. Heat a large grill pan over medium heat. Drain the tofu, reserving the marinade. Grill the tofu
until heated through and grill marks appear, about 5 minutes per side. Baste the tofu with the
reserved marinade, as needed.
4. Toast the hoagie rolls or warm the wraps. To assemble the sandwiches, spread a few
teaspoons of mayo on the rolls or wraps. Add 2 slices of tomato and two slices of grilled tofu to
each sandwich. Top with more hot sauce, if desired, and add slaw, to taste. Serve.
Feeling fancy? Take a vacay from the all American BBQ staples and take a Mediterranean
detour with this Italian inspired dish. Oozing with cheesy goodness and perfect for grilling, this
sophisticated polenta dish will intrigue and excite your palate and have you saying Grazie for
days on end! Dairy free? No worries! Sub with daiya cheese for a vegan-friendly version.
Grilled Polenta with Spinach and Robiola Cheese
Recipe Via: Food and Wine
Image Via: Food and Wine
2 tablespoons extra-virgin olive oil, plus more for brushing
1 cup instant polenta
2 large garlic cloves, thinly sliced
1 pound baby spinach
Freshly ground pepper
1/4 pound robiola cheese, cut into 8 slices, at room temperature
1. Lightly oil a 9-inch round glass baking dish. In a medium saucepan, bring 3 cups of water
to a boil. Add 1 1/2 teaspoons of salt and slowly whisk in the polenta. Cook over low
heat, whisking constantly, until the polenta is thick, about 5 minutes. Pour the hot polenta
into the baking dish and cover the surface directly with plastic wrap. Let stand until firm,
about 25 minutes.
2. In a large, deep skillet, heat the 2 tablespoons of olive oil. Add the garlic and cook over
moderate heat until golden brown, about 30 seconds. Increase the heat to moderately high
and add the spinach, stirring to wilt it. Season with salt and pepper. Keep the spinach
3. Light a grill and oil the grates. Cut the polenta into 8 wedges and grill over moderately
high heat until crisp and lightly charred, 5 minutes per side. Place 2 wedges on each
plate; top each with 2 robiola slices. Spoon the warm spinach on top and serve.
Sharing is caring, so tell us about your veggie BBQ faves! We’d love to get a taste!