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 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.

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

Ingredients:

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.

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.

Ingredients:

1 pound seitan, torn or cut into chunks large enough to fit loosely on the grill grate, or skewered
Extra-virgin olive oil
HOT SAUCE (OR USE DROP IT LIKE IT’S HOT SAUCE ON PAGE 118)
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.