Hello there,

It’s time for another recipe compilation and this time I’m combining four recipes for an awesome late summer vegan barbecue in this one post. I must admit that I am no barbecue master but with that said I can also assure you that these recipes are fool proof and very straight forward. And if you’re really not an eating in the wilderness kind of person you can calmly make these recipes inside using your oven. Simply read the notes in the separate recipes to find out how!

It seems to me that a lot of people think that barbecuing isn’t for vegans though and I hope I can show you that is definitely is. And! It doesn’t even have to be with store bought soya sausages and pre-packaged veggie burgers (although that can be tasty too) but with whole foods. All of the three recipes in this post that require the barbecue are vegetables spruced up with some condiments like an easy peasy barbecue sauce and some condiments that I posted last week like this Herbed Garlic Butter and this Creamy Cashew Dressing with yummy herbs and dijon mustard.

The one recipe that doesn’t want to go on the grill at all is creamed together by this Green Pea Pesto and it’s a delicious potato salad. It’s elevated with green stuff like kale, edamame beans and chives to make it even more fun and oh so good for you.

As always I’d like to mention that  you don’t need to use the condiments that I conjured up to go along with the recipes (even though that’s of course what I’d like you to do, ha), you can of course use your favourite store bought dressings and condiments. I know for myself though that it sometimes can be difficult to find good vegan dressings and I’ve never seen a flavoured butter in the vegan ‘dairy’ aisle. Just make sure you give yourself and your loved ones a fantastic barbeuce experience with all the trimmings, whatever you choose them to be, and you will eliminate the chance of missing what you used to have as you’re too excited about what’s in front of you right now!

Now I’ll stop chatting away and let you get onto all the deliciousness down below and hopefully out into the garden for a few last barbecues before the leaves fall. Enjoy my friends! x


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SERVES: 4-6 people  /  TIME: 15 min assembly + potato and pesto prep time

500 g new potatoes, boiled or steamed and cubed
1 packed cup kale, finely shredded
1 cup frozen edamame beans, thawed
1 batch green pea pesto
1/2 cup of frozen green peas, thawed
3 spring onions, sliced
1 small handful of chives, chopped
2 tbsp lemon juice
Sea salt and black pepper to taste

Place kale in a large mixing bowl along with the lemon juice and a sprinkling of sea salt.

Massage until it’s less tough and has roughly halved in volume.

Add cubed potatoes, edamame beans, most of the spring onion and green pea pesto to the bowl as well as season with salt and pepper.

Mix the salad until the pesto is evenly distributed.

Garnish with remaining spring onions and the chives.


SERVES: 2 people  /  TIME: 10 min prep + 20-30 min on the grill

1 cauliflower head
1/3 cup tomato pure
1 tbsp brown rice syrup
1 tbsp lemon juice
1 tsp dijon mustard
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin powder
Sea salt and black pepper to taste

Prepare your cauliflower steaks by removing all the leaves off the head and then proceeding to cut of the ‘sides’ of the cauliflower on each side of the stem creating on thick slice of cauliflower. Continue by gently cutting this slice into two slices.

If using a very large head of cauliflower place the ‘steaks’ on the grill for roughly 5 minutes on each side with the barbecue lid on. If using a very small head like I was skip this step.

Coat the two steaks in the barbecue sauce and place on the grill for roughly 7-10 min on each side or until tender. Be careful not to burn the sauce so if your barbecue is very hot in the centre place them to cook a little slower on the outskirt of the grill.

I presented my steaks on a bed of lettuce but this is of course optional.

Note: To make these steaks in the comfort of the indoors simply preheat your oven to 180 degrees celsius and go ahead and place the steaks without the barbecue sauce on some kitchen foil. Place the steaks in the preheated oven for 10 minutes before coating them with the barbecue sauce and returning them to the oven for another 10 minutes, flipping halfway.


SERVES: 4 people  /  TIME: 5 min prep + 5-10 min on the grill

1 large iceberg lettuce
Garlic powder
Sea salt
Black pepper
1/2 batch creamy cashew dressing w. thyme and oregano
A small handful fresh oregano, optional

Cut the iceberg lettuce into quarters and sprinkle each wedge with garlic powder, salt and pepper.

Char the wedges on the barbecue for 2-3 minutes on each side or until sufficiently crisp. Remove any leaves that come lose and wilt.

Drizzle with the creamy cashew dressing and garnish with fresh oregano.

Note: Prepare the grilled lettuce indoors by heating a griddle pan over medium-high heat. Lightly oil your pan and simply char the lettuce for a few moments on each cut side. 


SERVES: –  /  TIME: 15-20 min on the grill + 10 min butter prep

As many corn cobs with husks as you’d like, I recommend one cob/person
Garlic powder, sea salt and black pepper
1 batch herbed garlic butter, enough for 6-8 people
Natural string

Place corn cobs on the barbecue with husk and all for 10-15 min flipping throughout.

Take the cobs off the barbecue and peel the husk and threads back before tying them together with your string.

Return the now exposed corn cobs to the grill and char to your taste, remember to flip throughout.

Serve with herbed garlic butter for a serious crowd pleasing situation.

Note: To prepare the corn in the oven you can leave out the charring part and simply cook them until tender with the husks on. Start by preheating your oven to 175 degrees celsius and place the cobs on straight onto the rack for roughly 30 minutes, turning them over ones in a while.

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