With the warmer weather comes grilling season. The simple pleasure of dining outdoors, enjoying smoky grill flavors, is a highlight of summer. It’s also a great way to add variety to mealtimes, even when you’re cooking for one. The range of star-studded plant-based dishes that can be made on the grill is endless, from vegan burgers and “steaks” to veggie-centric sides, succulent grilled fruits, and amazing salads. Get out the barbecue and let these summer grill recipes fire up your inspiration. You won’t believe how delicious and healthy these other vegan recipes are!
If you’re hankering for a burger without a bun, try serving the veggie patty on a platter alongside grilled veggies and quinoa. A drizzle of vegan ranch is all you need to tie it all together. Note: This recipe uses Mama Sezz’s Burger Pattie and Ranch Dressing, but feel free to get creative and use whatever burger-and-dressing combination takes your fancy: Our Five Ingredient Veggie Burger would also work well.
In this sensational summer side dish, mouthfuls of juicy peach and orange combine with the peppery bite of arugula, fresh rosemary, tangy lime juice, and a touch of maple syrup to create a drip-down-your-chin-delicious salad that you won’t forget in a hurry.
These dreamy barbecue pizzas feature homemade flatbread dough cooked on the grill. The combination of fresh-baked bread with a creamy bean ricotta and the aromatic notes of basil pesto is heavenly. Throw on some veggies and you’ve got all the makings of a new favorite dish. Added bonus: The dough only needs 10 minutes to rise, so these come together surprisingly quickly.
A thick slab of eggplant makes a great veggie steak: The hot grill creates a smoky, crisp outside while the inside cooks into a velvety, soft bite. For extra flavor, douse the cooked steaks with a garlicky mustard-herb vinaigrette and let them stand for 30 minutes. Serve with couscous (or quinoa) and a dollop of white bean hummus. Yum!
Ready in just 30 minutes, these grilled portobello mushroom burgers, smothered in a divine cashew-based tarragon cream sauce, take veggie burgers to the next level. One reader writes, “This recipe is amazing. You will not be disappointed.”
This top-shelf dessert combines smoky, caramelized grilled peaches with a cool, creamy, basil-infused peach nice cream. While this dish looks and tastes fancy, the success lies in the succulent flavor of in-season produce; a couple of simple cooking techniques, such as grilling the peaches and blending frozen fruit, are all you need!
Sick of the same old burgers? Ditch the bun and serve these tasty chickpea-vegetable sliders between planks of grilled zucchini. Make sure to splash the zucchini with balsamic vinegar before grilling, for extra flavor.
A quick brush of a spicy lime marinade is all you need to turn these summer veggie skewers into a smoky, mouthwatering treat. Got some scallions? Throw them on the grill, too! For a hearty family-friendly meal, serve over a bed of brown rice and black beans with a drizzle of cashew-based queso, a few snips of cilantro, and a wedge of lime. For more skewering inspiration, be sure to check out our guide on How to Make Great Veggie Kabobs.
Next time you fire up the grill add this fruity veggie salsa to the menu. The smoky flavor of veggies such as corn, onion, and poblano pepper and juicy sweet peaches perfectly pair with the earthy notes of black eyed peas and the tang of raw tomato. Serve with chili- and lime-infused baked corn chips for an appetizer worth raving about.
This made-from-scratch pizza has a double dose of smoky grill flavor as both the base and the topping are cooked on the grill. The fingerlicking-good topping features grilled corn and bell pepper coated in a smoky tofu-lime sauce. The white whole wheat crust cooked on the grill is as close to perfection as fresh-baked bread can get.
In this festive summer feast, colorful veggie skewers—laden with zucchini, bell pepper, mushrooms, and onions—are coated in a scrumptious soy-miso glaze. The tender, flavorful veggies taste great over a bed of edamame and red quinoa, especially as the extra marinade drips down, covering everything.
In this mouthwatering salad, watermelon, cantaloupe, and honeydew melon are soaked in vinegar, grilled, and then chilled. Chopped pistachios add crunch and fresh basil gives the salad an aromatic lift.
With a few simple ingredients, this grilled salad with tangy cashew-cheese dressing is always a hit. If you’ve never grilled lettuce, it only takes 2 to 3 minutes, and you’ll wonder why you never did it before.
Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.