Love Barbecue’s But Won’t Eat Meat? Try Grilling Vegan Style

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Is Grilling Only For Meat Lovers?

When most people think of barbecue’s they think of grilled slabs of marinated meat and chicken. With so many people opting to live a cruelty free and healthier life, grilling plant based foods is a great way to entertain and enjoy many of the delicious foods we love.

Grilling Vegan Style by John Schlimm

Grilling Vegan Style serves up backyard cooking and entertaining like never before. Running the gamut from plant-based appetizers, salads, sides, kabobs, and burgers to main dishes, desserts, and, of course, cocktails, John Schlimm also demonstrates the art of grilling faux meats, with key info on everything you need for proper heat and the best taste. With color photographs throughout, this cookbook ensures that the magic of a summer barbecue or a night around the campfire can ignite your taste buds all year long.

Listen To The Interview

In this segment of The Organic View Radio Show, host, June Stoyer talks to best-selling vegan author, John Schlimm, about his tips and techniques for grilling as featured in his latest book, Grilling Vegan Style! Please listen to the interview below. You can also subscribe to our feed directly by clicking here or on iTunes by clicking here.

Italian Herb Burgers on Focaccia Bread Recipe

Life doesn’t get much sweeter than a grill surrounded by good friends and laughter, and topped with these Italian inspired focaccia burgers. Here, fresh mushrooms, red onion, bell pepper, garlic, basil, oregano, parsley, sundried tomatoes, and other ingredients belt out an opera of flavors we can all sink our teeth into.

Italian Herb Burgers on Focaccia Bread Recipe

Italian Herb Burgers on Focaccia. Photo: Amy Beadle Roth

From the book Grilling Vegan Style, by John Schlimm.  Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2012.

YIELD: Varies, but enough for 3 to 4 people


1 (15-ounce) can kidney beans
1 to 2 cups old-fashioned rolled oats, as needed
1/2 cup all-purpose flour
1/4 cup vegan egg substitute
1/2 cup roughly chopped white mushrooms
1/2 cup roughly chopped red onion
1 carrot, shredded
1/2 cup roughly chopped red bell pepper
4 cloves garlic, peeled and pressed
4 fresh basil leaves, chopped roughly
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley leaves
1/4 cup well-chopped sun-dried tomatoes
2 tablespoons tomato paste
1 tablespoon soy sauce
Vegan focaccia bread, for serving

Note: If you can’t find focaccia, grill up some vegan whole wheat pita bread instead and proceed.

Directions:  In a food processor, combine all the ingredients, except the focaccia. Pulse until just coarsely chopped, adding more oatmeal as needed (start with 1 cup), until the mixture holds together when you make a patty.

Chill the mixture for an hour. Shape into patties about 1/2 inch thick and about 4 inches in diameter. Chill the patties on a plastic wrap–covered platter for at least 3 hours.

Heat a broiler and a grill to medium-high. Broil the patties about 5 inches from the heat source for 4 to 6 minutes, or until lightly browned (watch them closely, as times may vary), checking to make sure the ingredients are holding together well. Broiling first will help to prevent them from falling apart on the grill. Using a grilling screen if desired, transfer the patties to the heated grill and grill for 2 to 3 minutes, turning once.

Serve at once, with the focaccia bread.

Seitan Flares Recipe

If you like hot wings, I mean really, really like HOT wings, try this grilled version made with seitan! Boasting the same texture and knock you on your @ss flavors as regular hot wings, especially when you pile on the cayenne, you won’t miss a beat.

Seitan Flares Recipe

Seitan Flares Recipe. Photo: Amy Beadle Roth

From the book Grilling Vegan Style, by John Schlimm.  Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2012.


1 pound seitan, torn or cut into chunks large enough to fit loosely on the grill grate, or skewered
Extra-virgin olive oil
1/4 cup of your favorite hot sauce,
Frank’s Red Hot Cayenne PepperSauce preferred
3 tablespoons pure maple syrup
1/4 cup freshly squeezed lime juice
1/2 teaspoon salt
Ground cayenne pepper (the more,the hotter!)
2 tablespoons chopped fresh oregano (optional)
YIELD: 4 servings

Directions: Heat the grill to medium-high.

Prepare the seitan: Marinate the seitan in the olive oil to cover for 1 hour. Grill the seitan until lightly browned, 3 to 5 minutes or longer, turning often. Transfer to a bowl.

Meanwhile, make the sauce, if using: In a glass measure, whisk together the hot sauce, maple syrup, lime juice, salt, and cayenne pepper to taste. Microwave the mixture for 1 minute or until fairly hot, or whisk the mixture together in a small saucepan and place it over direct heat on the grill until it is hot, 4 to 5 minutes, or longer depending on the grill. Add the mixture to the seitan bowl and stir gently to combine, or coat the seitan if it is skewered. Finish with the optional oregano. Or, marinate the seitan in the Drop It like It’s Hot Sauce for several hours to overnight. Arrange the seitan on skewers, if desired, and place it on the grill for 6 to 8 minutes, turning often, or until browned. Continue to brush on the hot sauce. Serve with extra sauce and celery sticks.

16 thoughts on “Love Barbecue’s But Won’t Eat Meat? Try Grilling Vegan Style

  1. I became a vegan several years ago and never realized how much I had missed grilling until recently. If you think grilling is all about meat, guess again. Thanks for all of the info about vegan cooking and health. Love your show!

  2. I can’t say I would have tried this but the recipes do look good. Due to dietary reasons, the doc wants me to omit meat. I will check out the recipes and just wanted to say thank you for sharing all of the valuable information.

  3. I made a batch of the burgers and froze them ahead of time. They are great when you need a quick meal that is healthy and tasty!

  4. These seem to be pretty simple to make. I will give my feedback as I intend to make them this weekend for the game. Thanks!

  5. I first learned about John’s methods from your interview with him the last time. I am looking forward to a whole new batch of creative recipes. I tend to get bored with the options on my diet an am always looking for new tips and tricks. Thank you!

  6. I have been thinking about going vegan but it didn’t seem too appetizing. These recipes seem easy to make and not too expensive. I am going to give it a try. Most of the vegan recipe books that I have found tend to have great recipes but the ingredients lists are often things that are hard for me to find and out of my budget. Thanks for the tip!

  7. I tried the burger recipe using portabella mushrooms and then tried it again with the white caps. I found the flavor was richer with the portabella. Great recipe! TYVM! <3

  8. I am not a vegan but do eat healthy. Maple syrup is a bit pricey these days so I tend to opt for a dash of molasses and honey.

  9. Hopefully more people will come to realize that plant based recipes are not only better for the planet but are better for your health!

  10. We grill vegetables, fruits, and veggie burgers. All are as delicious if prepared in the right way. We have yet to find veggie hot dogs and veggie bratwurst that’s any good though. Our range of options w/veggie dogs & brats have been from “Not so good” to “OMG! I think I’m going to puke!”

    Why is it so hard to find good veggie dogs & veggie brats that can be grilled? Any suggestions?

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