This is an easy tempeh pita recipe. You’ll need to get the tempeh marinade prepared the night before, and allow the tempeh time to marinate. Other than that, it is very simple to make and tasty! This Middle Eastern inspired vegan eggplant pita recipe makes 4 pitas. To make this gluten free, use gluten free…
Tag: Vegan Cookout Recipes
Mediterranean Eggplant Chickpea Salad
This vegan eggplant chickpea salad recipe has it all! The grilled eggplant, sun-dried tomatoes, chickpeas, pistachios and a tasty oregano dressing really make it happen. It’s easy and simple. It’s hearty enough to be a lunch or meal, but could also work well as a side dish. It holds up well, so make it in…
Smoky Medjool Date Barbecue Sauce
For over 20 years, I’ve engaged in endurance sports. One of my favorite ways to fuel (and recover) is using Medjool dates. Those suckers are loaded with carbs, potassium and a good amount of vitamins. Because they have so much fiber, there isn’t a sugar crash. It’s just a steady energy, and they taste great….
Ginger Miso Slaw
Dry roasted almonds, crunchy chow mein noodles, fresh celery and crisp napa cabbage make this vegan Asian coleslaw recipe hearty enough to be a meal. It works well for summer or really any time of year. It’s a great protein-packed salad for dinner, lunch, and/or cookouts. If you aren’t eating this right away, it’s better…
Grilled Barbecue Soy Curl Quesadillas
This super easy vegan quesadilla recipe brings grilling and soy curls together. BBQ sauce, soy curls, green peppers, red pepper, red onion and a healthy amount of gooey vegan cheese sandwiched between two flour tortillas grilled to perfection. Serve it with vegan classic coleslaw. It tastes like an American cookout in a quesadilla. So good!…
Marinated Grilled or Baked Tofu
Whether the tofu is sliced or cubed, this grilled or baked marinated tofu can be used on sandwiches, on salads, in tacos, in burritos, on pizza, in a grain bowl, in vegan sushi, or whatever your imagination can come up with!
Beet Chorizo Burgers
Chorizo is a pork sausage that’s popular in Europe and Latin America. It varies in preparation based on the region. Years ago, I used to frequent a Mexican restaurant in San Jose, California that offered soy chorizo as a taco filling. Maybe they made their own, but I have a feeling they used good ol’…
Lemon Potato Salad with Mint
Inspired by the Arab Salad (or Israeli Salad), this recipe features many of its hallmark ingredients–tomatoes, cucumber, parsley, lemon juice, olive oil, and more. But then, it takes a detour. In the end, this lemon mint potato salad recipe tastes refreshing, loaded with satisfying textures and absolutely delicious! Summer heat can be brutal on fresh…
Grilled Portobello Mushroom Sandwiches with Kalamata Olive Tapenade, Avocado, Tomato & Arugula
This easy portobello mushroom sandwich recipe is incredibly simple and flavorful. If you love olives and mushrooms, this is the one for you! It’s savory, salty, and perfect for summer grill season. This recipe makes 4 sandwiches. Choose portobello mushrooms that are large enough to be sandwich worthy (a little larger than the width of…
Summer Millet and Chickpea Salad
This is the perfect summer grain salad to serve for lunch, dinner or as a cookout side. The combination of the fresh herb dressing, the hearty millet grains, the satiating chickpeas, juicy cherry tomatoes and crunchy pumpkin seeds make this one simple, satisfying whole grain summer salad recipe! Make sure to let the cooked millet…
Asian Orzo Pasta Salad
Inspired by Asian flavors, this easy vegan orzo salad recipe makes a good warm side dish or cold pasta salad. After having time to sit overnight in the fridge, I thought it tasted even better. It uses few ingredients. It works well for a cookout, picnic, road trip cooler, camping trip, simple meal, or lunch….
Carrot and Beet Salad with Fresh Dill and Roasted Pistachios
I’ve made this carrot and beet salad recipe a few times for guests. Every time, someone asks, “Is this on your blog?” And I say, “No, I keep leaving it out, because how many beet salads can one blog have?” And then, they tell me that it’s really good, and it should be on my…
Lemony Greek Wheat Berry Salad
This Mediterranean-inspired grain salad is chewy from the wheat berries, crunchy from the orange pepper and cucumber, and possesses a flavorful lemon herb dressing that keeps you coming back for more! And best of all, this vegan wheat berry salad’s texture holds up, even after a day or two of refrigeration. It is great for…
Grilled Sweet Potato Salad with Creamy Curry Dressing
Inspired by Indian flavors, this is a zippy, flavorful sweet potato salad that’s perfect for the summer. Pop those sweet potatoes on the grill outside, and keep your house from feeling like a total inferno. It’s all about timing with the grilled sweet potato. Leave it on the grill too long, and you’ll have a…
Grilled Okra with Curry Spices
This vegan okra recipe combines all my favorite things—okra, curry spices, and grilling! Best of all, it is incredibly easy, quick to make, and flavorful. It makes an awesome side to any cookout or summer meal. To pull this off, I used a disposable aluminum sheet pan, lined it was non-stick aluminum foil, and then,…
Vegan Farro Salad with Kale and Tomatoes
Bursting with fresh Italian flavors, this vegan farro salad recipe is quick, easy and makes a delicious side, lunch, a picnic, or light dinner. A few notes… ・If you aren’t into baby kale, you could use arugula. ・The fresh oregano is maybe the best part, but if you want to substitute 1 tsp dried oregano,…
Rosemary Lentil Walnut Burgers
Years ago, I followed a recipe for a vegan pâté that used walnuts and sherry vinegar. I remember thinking at the time, “This sherry vinegar better be worth buying, because I don’t know when I’ll ever have an excuse to use it again.” But once I tried it, I was a total convert. Whether it’s…
Black Bean Salsa with Avocado
This vegan black bean salsa recipe with avocado is… the perfect answer for “lunch?” A crowd-pleasing homemade addition to a potluck. An awesome topping to a baked sweet potato. A delicious filling for a tortilla wrap. A tasty topping to a Southwestern-themed green salad. Over and over, this recipe is my go-to, whether it is…
Asian Noodle Salad with Almond Sesame Dressing
Some people are allergic to peanuts, and some people just don’t like them. I’m one of the latter. I wanted to make an Asian noodle salad without peanuts that still had a nice nutty flavor. So here we are! This vegan Asian noodle salad recipe is satisfying, and great for any time of year. The…
Bulgur with Zucchini and Vegan Feta
This bulgur with zucchini recipe is easy, Mediterranean-inspired and perfect for summer! It takes about 30 minutes to make, and it’s sooo good. I love how all the elements work together in a symphony of summer flavor—fresh mint works so well with grilled zucchini, bulgur and vegan feta. You can use either store bought or…
Savory Mushroom Burger
Many vegans, plant based folks, vegetarians, and the culinary adventurous enjoy a good old fashioned mushroom veggie burger recipe. I have had my fair share over the years. Some incredibly tasty. Some more or less forgettable. And so, I thought for a very long time about this homemade mushroom vegan burger. Over a year. I…
Artichoke Potato Salad
Growing up in the U.S.’s Midwest, we had two types of potato salad—German and Classic American-Style. I didn’t like Classic, because many times, it had hard-boiled eggs in it. And even though German seemed more up my alley flavor-wise, there was bacon. Both salads were non-starters, so I avoided potato salad. In the 90’s, I…
Vegan Al Pastor
Al pastor blends the Lebanese technique for making shawarma with Mexican cuisine—chilies, pork, and pineapple. Traditionally, marinaded pork is grilled on a vertical spit, thinly sliced, and served on tacos, burritos, gringas, tortas and more. For this vegan al pastor recipe, there had to be some creativity involved, because there isn’t anything in the vegan…
Broccoli Pasta Salad with Fresh Italian Herb Dressing
When I was a kid, my mom would let me pick a pasta salad from the deli counter at our local grocer every week. I always looked forward to it, and I almost always picked the same pasta salad. It had broccoli, sliced black olives, and a tangy vinaigrette. While I was coming up with…