Vegetarian Cook out ideas
- cassoulady May 28, 2008 10:06 AM
am throwing a bbq next week and have several vegetarian friends coming. I was hoping to offer something on the grill more interesting than just store bought veggie burgers. Any ideas? I would love a recipe for homemade ones. I already plan on doing a grilled veggie salad but would love something interesting my veggie friends can eat that is grilled.
I do have a sausage stuffing attachment to the kitchenaid, so I would love to come up with a veggie sausage I could make from scratch- any ideas and also is there anything I could use for casing that isnt pork intestine?
There's a restaurant here in DC that makes what they call veggie burgers: they are a mixture of duxelles and quinoa, with some goat cheese, that are shaped into patties. They get wrapped with thin slices of eggplant and grilled. The eggplant holds them all together and they are just wonderful. You may want to do a test drive, but they're a really fun version of a veggie burger.
Grilled portebellos stuffed with mashed parmesan potatoes
Wrap sandwiches with hummus and grilled vegetables
Marinated and grilled vegetable and tofu kebabs - I like teriyaki marinade
Black Bean Veggie Burgers
makes 6 4-inch burgers or 18 sliders
2 tablespoons olive oil plus additional for cooking the burgers
1 cup corn
2 cups mushrooms, finely chopped
2 scallions, finely chopped
2 cloves of garlic, finely chopped
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 cup spinach, chopped
1 carrot, peeled and grated
1 potato, peeled and grated
1 15-ounce can black beans, drained and rinsed - mash 3/4 of the can and leave the remaining beans whole
1/2 cup panko
whole wheat buns
mini potato rolls
any burger toppings you like - these would be good with guacamole or chipolte mayo
In a large skillet, heat 2 tablespoons of the olive oil and add corn, mushrooms, and scallions. Cook for about 5 - 7 minutes until softened. Add garlic, cumin and cayenne pepper and cook for 1 minute. Add the spinach, carrot, and potato and cook for 4 - 5 minutes, stirring occasionally. Remove for the heat and add the mashed and whole beans and the panko. Stir to combine. Season with salt and pepper. Shape into burger or slider sized patties and place on a large platter.
Heat a good drizzle of olive oil in a skillet and cook burgers until golden brown and crispy on each side. Serve on a bun, eat it plain, they are great just about any way you would like them.
Yum- you have some great ideas already here..my standby for veggie folks- and we love these too, are portabellos roasted, then stuffed with a goat cheese mixed with herbs. Loosely wrap in foil to warm on grill.
We serve with a toasted bun, garlic mayo, arugula and red onion. And a cold beer.
We grill extra-firm tofu (in a grilling basket) and it's delicious! I marinate thick slices in some combination of soy sauce/balsamic vinegar/garlic/ginger/rice wine.
And for dessert, try grilling fruit, especially peaches, bananas and pineapples. Sometimes I'll split a peach in half and sprinkle with brown sugar or drizzle with honey before placing on the grill. You can also make fruit kabobs.
along the lines of grilled mushrooms, thick slices of eggplant grill up beautifully with just a brush of olive oil. layer with portobello, red peppers, and cheese, or stick to just eggplant--great on a bun.
also, grilled asparagus is about the most delicious thing in the world.
Grilled avocados with your favorite salsa. Cut avocados in half, brush lightly with oil, a little s&p, then grill face down for a bit (use your judgement - a couple minutes? Depends on your grill).
I like them with mango salsa (mango, tomato, red onion, shallot, cilantro, cracked black pepper, dash of white balsamic, all mixed up) . Fill the halved avocado with the salsa and serve.
Grill corn in the husk until it's cooked through. Then, remove the casing, return the corn to the grill, and let it crisp up a little. Dip lime wedges in salt and/or cayenne pepper, and rub the lime wedges over the corn. That's how it's done in India, and it beats butter/salt/pepper, in my opinion!
Place veggies + pineapple on skewers, marinate w/ chipotle in adobo, S&P, lime... grill:)
Make mexican grilled corn... (if your friends will eat cheese (queso fresco, parmesan is good too and mayo)...also calls for lime and chili powder. Yes, this is an authentic way to eat corn in Mexico, esp. when at the beach! I think Tyler Florence has a recipe for it.
This stuffed poblano recipe from Chowhound is very good (http://www.chow.com/recipes/10921). I think it actually works better under the broiler than on the grill, but I've had success both ways. I've also made the same recipe substituting lean ground beef for the beans, if you want to make two versions. Probably would be good with mushrooms as well.
If you want sausage thingies you can run the tempeh through the grinder and make patties rather than links. I don't know how they'd hold up on the grill though.
Grilled veggie kabobs with/without extra firm tofu
Roasted potatoes done with onion and garlic in foil packets
...and I know there's more but the other suggestions are so good I'm distracted lol
I don't know about other hounds but any veggie sausage or dog I've tried to grill rather than boil has come out looking like a mutant version of it's former self...they usually blister a fair bit; veggie burgers hold up a lot better. Btw, you probably know this already, but as someone who has enjoyed rock hard veggie burgers in the past: veggie burgers need v-e-r-y little time on the grill, they really only need to be warmed through...leave them too long and they become hockey pucks. :)
Sausage casing is almost always some sort of gut-- the width of the sausage is determined by the size of the animal used. There are commercial casings made of a plastic-y substance but I don't know of a place that sells small quantities to the home cook. I suggest making a patty of some sort instead.
What about a variation on a tabbouleh salad or for that matter tabbouleh? Nice to get some fiber in there.
I love to grill fruit. Marinate peaches, nectarines and pineapple in dark rum with a vanilla bean and lots of brown sugar for a half hour or so and then grill them. You can experiment with spices: allspice, nutmeg, 5 spice, star anise, cinnamon...or plain. I think the key is the rum!
If you're really wicked, you can take the rum and sugar syrup, reduce it, add butter, and make caramel sauce to top the fruit. I did that once, and while we all instantly earned a few cavities, I was surprised how much people dug it. The fruit is really tasty without any sauce at all. A little frozen mousse would be nice alongside.