• Jonathan Desai

A Vegan Cookout

Summer is here, and so are barbecues! However, when it comes to vegan fare, you don’t have to stick to the same old veggie burgers and hot dogs. This recipe utilizes fresh vegetables and unique ingredients, putting a delicious and nutritious spin on the usual vegan barbecue menu.

Spiced Balsamic Beet Burgers


  • 4 large beets

  • ¼ cup balsamic vinegar

  • 1 clove garlic, minced

  • ½ teaspoon rosemary

  • ¼ teaspoon savory

  • ¼ teaspoon basil

  • ¼ teaspoon sage

  • ¼ teaspoon marjoram

  • Burger buns


  1. Preheat the grill.

  2. Rinse, scrub, and peel beets, and slice into ½-inch circles.

  3. In a large bowl, whisk together all ingredients except the beets and buns.

  4. Place beets in bowl, coat well with mixture, and marinate for at least one hour.

  5. Wrap beets in foil, drizzle with extra marinade, and grill for 20–25 minutes, until soft.

  6. Remove beets from foil, and place directly onto the grill for another minute.

  7. Place the beets onto the buns, drizzle with additional balsamic marinade, and garnish with your favorite toppings.

Smoked Carrot Dog with Avocado Sauce

Ingredients: For the carrots

  • 8 large carrots

  • 1 tablespoon oil

  • 1½ teaspoons salt

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1½ tablespoons soy sauce

  • ½ cup water

  • Lettuce

Ingredients: For the sauce

  • 1 ripe avocado

  • 1 cup basil

  • ½ cup cilantro

  • ½ cup parsley

  • ⅓ jalapeño

  • 2 scallions

  • ½ teaspoon minced garlic

  • ¼ cup tahini

  • 1 lime, juiced

  • ¾ teaspoon sea salt

  • ½ teaspoon black pepper

  • ¼ cup water


  1. Preheat the grill, and wash the carrots.

  2. Bring water on the stove to a boil, and add the carrots to the pot. Boil until soft, drain, and let cool.

  3. Mix oil with salt, herbs, soy sauce, and water.

  4. Peel the carrots, and place them into a zip-lock bag. Cover carrots with marinade, and let them marinate in the fridge for 3­–4 hours.

  5. To make the zesty sauce, blend all ingredients in a food processor until smooth, about 4­­–6 minutes.

  6. Put the marinated carrots onto skewers, and grill until they start to become darker.

  7. Place the carrot dogs into the buns, and top with the lettuce and the zesty sauce.

Cauliflower Tacos with Apple Mustard Slaw

Ingredients: For the slaw

  • ½ cup vegan mayonnaise

  • ½ teaspoon Dijon mustard

  • ½ teaspoon maple syrup

  • 1½ teaspoons apple cider vinegar

  • ¼ teaspoon celery salt

  • 1 teaspoon water

  • 1 lime, juiced

  • 6–7 cups thinly chopped cabbage and carrots

Ingredients: For the tacos

  • 1 head of cauliflower, cut into florets

  • 3 tablespoons olive oil

  • 1 garlic clove, minced

  • ½ teaspoon chili powder

  • ¼ teaspoon cumin

  • 10–12 corn tortillas


  1. Pre-heat the grill.

  2. To make the slaw, mix all ingredients, except for the cabbage and carrots, together until a creamy sauce has formed. Add the cabbage, and mix until coated. Place in the refrigerator until ready to use.

  3. Mix the cauliflower florets in olive oil, garlic, chili powder, and cumin. Grill for 20 minutes over high heat.

Courtesy if Reminder Media, American Lifestyle

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