vegetarian BBQ

SouthCoastSkies

I've not actually made these, but they are on my list for our next BBQ. The prep seems a bit faffy, but fairly easy cooking wise.

I;m sure you know already (you're such a lovely host for having a second BBQ!), but you'd need to use veggie Worcester sauce if serving to your vegetarian guests

Anne_Marie_2

candygirl wrote: »

Some fab ideas here, but make sure the veggie stuff is grilled well away from the meat.I know it seems obvious, but as a life long veggie, I can't tell you the number of times my food has been tainted by meat juices , on a BBQ :eek::(

Couldn't agree more, I just can't eat veggie food which has been cooked on a bbq with meat. Other than having two bbq's or a huge bbq with separate cooking areas, cooking the veggie food in tin foil is the best bet. It's also important to have separate bbq utensils too, I have coloured tape round the veggie set for easy id.
Perhaps if there are only a small number of vegetarians, a disposable bbq would do the trick.

Stuffed veg work well, aubergines, courgettes, mushrooms, peppers and tomatoes, to name but a few. I'm not a great lover of veggie burgers and sausages, but Asda used to do some nice veggie sausages (Cumberland was one if I remember rightly), which I used to occasionally buy for a bbq, and they didn't break up.

Re the post above, Geo Watkins mushroom ketchup is a good substitute for Worcestershire sauce if you can't get a vegetarian alternative.

Out,_Vile_Jelly

Shame you don't like Quorn, as their "chicken" burgers bbq well. We also had sweetcorn fritters recently, which held their shape (bought, not made I confess!) and were lovely with Thai sweet chilli sauce.

jackyann

All very kind!
Yes, I have a very good vege worcester sauce.
I am especially grateful for the recipes and will give them a go.

The bit about the different bbqs is noted - it is not always easy if cooking for a crowd. This weekend we cooked for 30 people, 3 veges, so it can be difficult, taking up a whole barbecue you really need!

I get around it in various ways: sometimes the veges just have to have food that has been grilled in the kitchen; sometimes we do theirs first; sometimes we use a small camping barbecue.
And as has been said, some things need doing in foil trays - but that does keep them off the barbecue grill.
Also, we have a few veges in the family who don't have a problem with meat taste or juices from the BBQ (before anyone tells me that's not really vegetarian, I know, but I cater for all shades of vegetarian / vegan and other dietary restrictions, and I work with what they tell me!)

Personally, I am quite happy to do a whole vegetarian meal, but as some of you know, the partners of vegetarians often look forward to barbecued meat!
This summer I have amused people by saying "it's all vegetarian apart from the meat"! But by that I mean there are no "hidden" things like meat stock or little bacon bits.

Anyway, I like to do the best I can by my lovely family & friends - and thank you all for your ideas.

PasturesNew

If you intended to buy in some stuff, I've never seen anybody complain about the Linda McC's red onion & rosemary sausages.

I've had them myself and they're lovely.

You can always load up on the side dishes too, just to be sure. Garlic breads, potato salads etc.

candygirl

PasturesNew wrote: »

If you intended to buy in some stuff, I've never seen anybody complain about the Linda McC's red onion & rosemary sausages.

I've had them myself and they're lovely.

You can always load up on the side dishes too, just to be sure. Garlic breads, potato salads etc.

Yea imo LM sausages are miles better than quorn.Having said tthat I despise quorn , as it makes me sick

sillyvixen

With home made bean or chickpea burgers that won't hold up on the barbeque I have part cooked in the oven so they are more stable and then finished on a barbeque so the get the flavour. I would always cook veggie food on a separate barbeque to the meat (I have meat intolerance - so cooking together will make me ill). It may seem a waste to light a seperate or disposable barbeque fo just one or two people - but the chargrilled taste really makes it special and if that is what everyone else is getting any veggies will feel left out if they don't get that taste.

sillyvixen

I got a veggie barbeque book in a charity shop about 10 years ago for 50 p - I think it was by rose Elliott. Loads of good recipies in it. As it is only me I have only ever used a marinade recipe to go over veggie skewers. The marinade was so good, that next time I made it I did extra for the carnivores chops! Only one person declined the offer.

candygirl

sillyvixen wrote: »

I got a veggie barbeque book in a charity shop about 10 years ago for 50 p - I think it was by rose Elliott. Loads of good recipies in it. As it is only me I have only ever used a marinade recipe to go over veggie skewers. The marinade was so good, that next time I made it I did extra for the carnivores chops! Only one person declined the offer.

Ooh have you got the recipe please?

jackyann

I am a huge Rose Elliott fan. I have a cookbook of hers that I know is 30 years old - falling apart - most of my basic vege recipes have come from there.
I recently hosted a family party of about 30 with several veges. We barbecued boned rolled chicken & a butterflied leg of lamb (and of course, the halloumi & veg kebabs!). All of the canapes were from Rose Elliott's Classic Collection and were excellent.
Something our veges enjoy is aubergine slices, marinaded with herbs & spices as you like, then barbecued (first) and cooled, spread with soft herby cheese & roll. It makes a nice canape, or part of general barbecue bits & pieces, but isn't really a "main course" like the things many of you have suggested.
My thanks again.