Barbeque Recipes
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Tofu Peanut Kebabs
Thai Wraps
Tofu Burgers
Griddled Potato
N.B. there are some other burger recipes on the mains page suitable for BBQ’s.
Desserts:
Barbequed Apples
Barbequed Peaches
Barbequed Spiced Bananas
Barbequed Peaches
Tofu Peanut Kebabs
Vegan. Gluten free.
1 garlic clove
8cm fresh ginger grated
2 T smooth peanut butter
1 T sesame oil
2 T tamari (wheat free soy sauce)
2 T tomato sauce
2 t maple syrup
2 T vege oil
Mix all together in a bowl, then take 1 block of extra firm tofu cut into cubes and mix tofu into marinade. Leave 12 hours if possible. Then thread tofu cubes alternatively with sliced onion if desired onto kebab sticks and cook on bbq. Careful not to overcook or tofu will go dry in the middle.
Thai Wraps
Vegan
Marinade
15cm piece lemon grass
2 garlic cloves
6 T vege oil
1T sesame oil
3T soy sauce
1 T chilli sauce
1T dark muscovado sugar
Finely pared rind and juice of 2 limes
Veges suggested (you can experiment)
200g mushrooms
1 medium courgette
200g cherry tomatoes
16 kaffir lime leaves (from asian food shops)
8 soft flour tortillas halved
Mix marinade ingredients together. Finely crush/chop garlic and lemongrasss. Leave veges to marinade overnight if possible. Thread veges onto kebabs and cook on bbq. Wrap tortillas in foil and place on bbq 5-10 minutes, turning parcel 1/2 way through cooking. Baste veges with remaining marinade from dish, as you go. Then when cooked slide veges off kebab sticks onto tortillas and wrap.
Tofu burgers
Vegan
450 g firm tofu (about 2 slabs)
1/4 cup wholewheat flour
1/4 cup cornflour
1/4 rolled oats
1/2 cup fresh parsley or basil
1tsp paprika
1tsp coriander
1tsp cumin
1/2 tsp dried basil or thyme
1/4 tsp ginger
pinch cayenne pepper
15mls soy sauce
Optional: Breadcrumbs if not firm enough and sesame seeds on the outside if desired.
Mix all ingredients into a paste, shape into balls or burgers and fry on a low heat until golden brown.
Griddled Potato
Vegan. Gluten free.
3 T olive oil
1t chilli powder
4 T fresh chopped coriander
1 kg sweet potatoes scrubbed and thickly sliced
salt and pepper
Mix all together , cook 20 minutes on bbq or until soft and browned.
Barbequed Apples
Vegan. Gluten free.
Annie Southern
4 medium-sized apples
2 tsp lemon juice
2 tbsp Olivani margarine
1 tbsp sugar
1 tsp ground coriander
Wash, peel and slice apples. Place on heavy-duty foil in one layer. Sprinkle over lemon juice, dab with margarine and sprinkle with sugar and ground coriander. Wrap the foil over closely and place foil parcel on barbeque 10-15cm above flames. Cook, moving the package to a new spot from time to time for 12-15mns until apples are heated through. Served with custard made with soy milk.
Barbequed Peaches
Vegan. Gluten free.
6 ripe but firm peaches
Olive oil
Icing sugar
Cut peaches in half, remove stones, brush all over with oil and dust with icing sugar. Barbeque for three minutes on each side 10-15cms above flames. Serve with soy yoghurt.
Barbequed Spiced Bananas
Vegan. Gluten free.
4 medium bananas
1 tbsp Olivani margarine
2 tsp sugar
1 tsp ground cinnamon
Peel then quarter the bananas. Place on heavy-duty foil. Dab with margarine and sprinkle with sugar and cinnamon. Wrap tightly in foil. Place on barbeque 10-15cms above flames for 6-8 minutes, turning twice until heated through. Serve with Lite Licks ice cream.
Barbequed Pineapple
Vegan. Gluten free.
Fresh whole pineapple
3-4 tbsp maple syrup
Peel and quarter lengthways and remove core. Cut each quarter lengthways again to give 8 long pieces and place on heavy-duty foil. Drizzle with maple syrup and seal tightly. Place on barbeque 10-15cms above flame and cook turning occasionally for 8-10mins until heated through. Serve with tofu cream.