It’s still barbecue season, which means hot dogs, cheeseburgers, and barbecue ribs are in order—all meat-free, of course. Oh, and lots of watermelon. This year, give your summer spread an upgrade. We’ve gathered all of the vegan summer recipes you’ll ever need. All in one spot. Just for you. (You’re welcome.)
Up first, a plant-based picnic spread featuring not one but four sandwiches: chickpea tuna salad, tofu egg salad, veggie club, and a Caprese salad. (Because why choose just one?!) The best part? You only need one baguette to make them. This vegan summer recipe is so good you’ll want to eat it year-round.
We’ve also thrown in recipes for barbecue vegan wings made from mushrooms and jackfruit-based bone-in ribs. No explanation is necessary. Just trust us, they’re finger-licking good.
Can’t get enough (vegan) meats? Throw some hot dogs on the grill. Or whip up a Minnesota-style vegan Juicy Lucy burger, which features a molten core of melted cheese. Is your belly grumbling yet? Without further ado, it’s time to get cooking.
Drain and wash your jackfruit in a colander. Press the hard ends of the jackfruit and separate any seeds you find under the cold water.
Add your washed jackfruit along with vegetable stock, soy sauce to a small or medium sized saucepan and use cold water to cover the jackfruit (about a cup of water). Bring to a boil, then reduce heat and allow to simmer for 20 minutes.
Now in the bowl of a stand mixer or mixing bowl add gluten, protein powder, mushroom seasoning, onion powder, garlic powder, smoked paprika, and cumin. Mix the dry ingredients together.
Once the jackfruit is done simmering, drain the liquid from your jackfruit. You can pour the jackfruit through a colander into a mason jar.
Add the jackfruit to your mixing bowl along with the gluten and seasonings and turn on slow mix to combine.
Add ½ cup of your remaining broth from the jackfruit to the mixer while mixing. Allow to mix together, knead and combine for around 5 minutes. (if you don’t have ½ cup of broth left you can add water, or more vegetable stock.
Your mixture should now look very meaty! Add your tapioca starch and oil (you can use chili oil to add some spice.) Knead together on 2-3 speed for 5-10 more minutes. Your mixture should look slightly wet. If needed add more broth about a teaspoon at a time.
Remove from the bowl and knead together by hand until fully combined. Flatten mixture into a long rectangle about the width of your hand and 3x as long!
Remove outside of lemon grass and cut into 3 even sized pieces for your “bones.” On your “rib meat” place your “bones” about 1-2 inches apart covering only half. Fold over your meat and press together. Wrap in parchment paper, and allow to rest refrigerated for at least 1 hour to overnight.
After your meat has rested mix together your dry rub seasonings and cover the entire outside of your ribs, rubbing into the meat.
Prepare your grill. For a charcoal grill, you can use real wood chunk charcoal along with a steam box. For a steam box, you simply use a foil pan filled with water placed next to the hot coals. This will create moisture in the grill and help regulate the grill temp. You can create a hot zone and a steam zone in the grill by placing the charcoal in only half of the grill.
Once your grill is ready and grates of been oiled, temp between 250º and 300º Fahrenheit place your rib meat on the cool side above the water pan, cover and let grill for 45 minutes, flipping half way through. After 45 minutes flip your ribs to the hot side above the grill to sear for 1-2 minutes per side.
After you got your sear, while still on the sear side of the grill brush with your favorite bbq sauce. You can use a 50/50 mixture of sweet BBQ sauce and ketchup. Slice between rib bones and enjoy!
Pour olive oil into a small bowl and place the cheese squares into the oil.
Microwave the bowl for 15 seconds. Flip the cheese over and microwave for another 15 seconds.
Form the vegan burger meat into a hamburger patty. Place melted cheese into the middle of the patty and cover with another layer of hamburger patty.
In an oiled pan, saute yellow onions and add salt and pepper to taste.
In a separate oiled pan, brown hamburger buns.
Cook hamburger patties.
Add Thousand Island dressing, pickles, and hamburger patty to bun. Top with grilled onions. Enjoy!
And… you can’t forget about dessert: mojito popsicles. Because it’s dang hot. And because… mojitos. Equal parts minty and refreshing, the hardest part about making this recipe will be waiting for the popsicles to freeze. But we believe in you. Get the recipe here. (Try eating just one; we dare you.)
This post was last modified on August 3, 2021 6:56 pm
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