Fire up the barbecue and grab your tongs—these 75 plant-forward recipes guarantee a flavorful and fun cookout!
If you thought “meat-free” and “barbecue” were opposing concepts, think again: Rukmini Iyer’s collection of delicious grill recipes is delightfully plant-based. As a vegetarian, Iyer is always crafting knockout veggie-centered dishes that highlight the unique flavors and textures of plant-based cooking. At the grill, her creativity comes to life, from appetizers and salads to hearty mains and sweet treats. Her showstopping vegan and vegetarian BBQ dishes will take any cookout from standard to standout.
Whether you’re looking for light bites, barbecuing on the go, preparing a flexitarian feast, or simply broadening your BBQ horizons, these recipes are simple and simply fantastic. Iyer’s menu includes: Griddled Cherries with Warm Goat Cheese, Crispy Barbecue Tofu Lettuce Wraps, Simple Sage & Onion Cannellini Burgers, Cinnamon Griddled Pineapple, and more. Complete with vibrant photos and inventive tips for using leftovers, this is a must-have for the plant-obsessed home cook.
Rukmini Iyer is the author of The Green Barbecue and the best-selling Roasting Tin series. A writer, food stylist, and former lawyer, she creates easy recipes for the home cook. She writes for publications including the Guardian, and lives in London, United Kingdom.
Iyer (The Green Roasting Tin
) fires up her grilling game to “open up the world of cooking and eating outdoors” in this excellent assemblage of plant-based recipes. Allaying concerns that grilling vegetables or fruits leads to mushy, burned results, Iyer offers a practical approach to cooking over direct heat. While she personally advocates for the “fire factor” of charcoal grilling and the smoky characteristics it imparts (and offers tips to maximize flavor, like adding dry eucalyptus to the flames), she also celebrates the ease of cooking with temperature-controlled gas grills. Appetizers run the globally inspired gamut from crispy gnocchi on a stick dressed with vegan pesto to jerk cauliflower wings with a yogurt-based blue cheese dip. Fresh light bites offer “summer on a plate” with Moroccan-inspired charred halloumi with red peppers, artichokes, and preserved lemon, while heftier dishes—such as sweet potatoes with rosemary, lemon, and black beans—lean on hearty vegetables and starches robust enough to take center stage. Barbecued tofu saves the day as a satisfying meat substitute in such dishes as Vietnamese grilled tofu, while feta serves as the savory sidekick to grilled fruits. In a nod to Iyer’s Indian heritage, homemade naan gets served up three ways—most appealingly in a version that employs grated beets for an alluring hue. With minimal fuss and maximum flavor, this brings the heat to veggie-forward cooking.
— Publishers Weekly