Vibrant veggies, sizzling skewers and flavour-packed burgers make vegan barbecues a joy to eat and celebrate, whether you’re a meat-eater or not.

It’s true, summer barbecues can be tricky to navigate if you’re following a vegan diet, but with just a bit of imagination and a few good recipes, it’s actually super simple to knock up fast, tasty, meat-free food. Here are our favourite ways to embrace vegan-inspired meals on the barbie.

 BRILLIANT BURGERS
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Chickpeas and sweetcorn are the heroes in this incredible vegan burger. Packed with spices, herbs and citrus, it’s a riot of flavour. Serve it in a charred burger bun with plenty of crunchy lettuce, ripe tomato and ketchup. If Mexican is more your vibe, celebrate black beans, coriander and lime in these delicious burgers, served with avocado, fresh tomato salsa and rocket.

 SIZZLIN’ SKEWERS
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This style of cooking is all about using the assembly process as an excuse to mix an endless combination of wicked flavours together, then using fire intelligently to add intense smokiness. Keep it classic with sweet onion wedges, chunks of pepper, mushrooms and crunchy homemade croutons like in these chargrilled veg kebabs – just remember to remove the cheese and add more delicious veg to keep them vegan. Or go Asian and try salt & pepper tofu skewers, jam-packed with punchy flavour. If using wooden skewers, remember to soak them first so they don’t catch alight.

 BREADS & BITES
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Served alongside a spread of sizzling kebabs, veggie burgers and salads, charred rosemary flatbreads hot off the barbecue are always a winner. Or serve up a beautiful platter of bruschetta – the bread is best sliced 1cm-thick and toasted on the barbecue, then rubbed with garlic and drizzled with quality olive oil. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to smoky veg and chilli or marinated aubergines.

VEG-TASTIC SIDES
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A good barbecue spread isn’t complete without some good sides, snacks and starters. Try charring corn cobs on the barbecue, then slicing off the kernels into a Mexican-style salsa with spring onions, ripe tomatoes and lime juice. Or, this traditional Italian, grilled vegetable salad, verdura mista, is perfect for summertime – simply grill the veggies, then dress them while hot and serve straightaway. Or if you’re a fan of spice, grill a bunch of chillies until sweet and juicy, then chop and mix them with fresh mint, lemon juice and good olive oil for an epic, spicy dressing – great for salads or marinating veg as they’re sizzling on the barbecue.

For more summertime grilling inspiration, take a look at our pick of the best vegetarian barbecue recipes, or head over to our barbecue recipes section.


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  • Sonia Christensen

    As a vegetarian since early teens some decades ago, I’ve recently stopped eating anything that involves animals. I’d never have thought to look at Jamie Oliver recipes for that purpose but one came up on a Google search and I can’t wait to cook it. Shame about the person who made niggling comments towards a making vegan complimentary remarks about Jamie’s recipes. Can’t wait to try his Vegan recipies out.

  • debs J

    How does hallumi fit with vegans????