Would you like to grill tasty foods over an open flame while also maintaining a healthy plant-based diet?
If you answered “yes”, then you should know that there are lots of nutritious plant-based recipes for the grill that are fun to eat.
So break out your kiss the cook apron and start grilling.
Grilled Stuffed Peppers
This tasty plant-based recipe is sure to be a hit at your next party. They’re not only plant-based but also vegan friendly
- 6 poblano peppers
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1/2 red bell pepper, chopped
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon cumin
- 28 ounce can vegetarian baked beans, drained completely
- 8 ounces soy pepper jack cheese, grated
- 1 cup of vegan ranch dressing
Heat olive oil in a skillet and add garlic, onions, red bell pepper, cumin, and cilantro. Cook over medium heat for three minutes.
Remove pan from heat and stir in baked beans and the soy pepper jack cheese.
Cut peppers in half lengthwise and scrape out the seeds. Spoon mixture into the pepper halves and top with vegan ranch dressing.
Grill for 30 minutes.
Grilled Stuffed Mushrooms
These delectable vegan treats will make your mouth water.
- 4 portobello mushrooms
- 1/4 cup Panko bread crumbs
- 1 tablespoon thyme
- 1 tablespoon oregano
- 2 tablespoons rosemary
- 1 clove garlic, minced
- 1 ounce pimentos
- 1 tablespoon olive oil
- 2 tablespoons margarine
Cut off the mushroom stems and chop them up.
Combine the chopped stems, breadcrumbs, oregano, time, rosemary, and garlic in a food processor and blend. Stir in the pimentos.
Heat grill to medium heat and oil the grates of the grill.
Brush mushroom caps with olive oil and place 1/2 tablespoon of margarine on the inside of each cap. Place mushroom caps on the grill and cook for four minutes.
Remove caps from the grill and stuff with breadcrumb mixture.
Return caps to the grill and cook for another four minutes.
Cut the stuffed mushroom caps into quarters.
Grilled Sweet Potato Salad
I never used to be a sweet potato fan. However the more plant-based recipes I look for the more I find myself selecting these over regular potatoes. This can definitely satisfy your sweet tooth without lots of empty calories.
- 2 sweet potatoes, peeled and cut into half-inch pieces
- 1 pear, cored, peeled, and cut into 1/4 inch slices
- 2 cups kale
- 2 cups baby spinach
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped pecans, toasted
Ingredients for the Dressing
- 1/3 cup apple jelly
- 1/4 cup red wine vinegar
- 1 tablespoon water
- 2 tablespoons olive oil
To make the dressing, pour vinegar, jelly, and water into a saucepan and bring to a boil. Reduce heat and let simmer until the mixture is syrupy.
Place potato slices into a pot with water and cook for 12 minutes. Place potatoes on a baking sheet and brush with olive oil.
Next, place sweet potato slices and pear slices on the grill. Cook for three minutes per side or until grill marks appear.
Mix salad greens with potatoes and pears. Add crumbled feta cheese, dressing, and pecans.
Use vegan feta cheese if you want this dish to be compatible with a vegan diet.
Grilled Vegetable Fajitas
Who doesn’t love a great fajita. This plant-based recipe is a perfect hearty meal with lots of flavor.
- 12 flour tortillas
- 16 ounce can black beans
- 1 green bell pepper, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 orange bell pepper, sliced into thin strips
- 1 onion, sliced into thin strips
- 1 portobello mushroom, sliced into pieces
- 3 cloves garlic, minced
- 3 tablespoons olive oil
Ingredients for Fajita Seasoning
- 1 tablespoon cornstarch
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
Combine ingredients of the fajita seasoning. Mix vegetables with two cloves of garlic, two tablespoons of olive oil, and 2/3 of the fajita seasoning.
Drain the beans and place on aluminum foil. Mix beans with 1 tablespoon of olive oil, the other clove of minced garlic, and the remaining fajita seasoning. Fold up the sides of the aluminum foil so that it can more easily hold its contents.
Place vegetables in a grill pan and place them on the grill and cook for ten minutes. After six minutes of cooking, place bean packet on grill and warm the beans for four minutes.
Serve with tortillas.
These amazing plant-based recipes for the grill taste wonderful and aren’t that hard to make.
So try a few of them and see how great they are and when you’re done head over and try our plant-based potato recipes too! Your taste buds will thank you.