Host The Best Summer Vegan BBQ With These Recipes

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‘Tis the season for backyard barbecues, but we don’t want you to feel left out of the fun if you’re vegan! Let’s turn those classic grill meals into vegan spreads with these delish vegan BBQ recipes!

Grilled Cauliflower Steaks

Thanks to White On Rice Couple for this recipe!


– 1 medium head of cauliflower, sliced about 1/2 inch thick
– 1/4 cup (60 ml) oil
– 4 cloves garlic, minced
– 2 Tablespoons (30 ml) Worcestershire or soy sauce
– 1/2 teaspoon (2.5 ml) dried thyme (or herbs of choice)
– 1/2 teaspoon (2.5 ml) lemon pepper seasoning
– 1/2 teaspoon (2.5 ml) chili powder
– 1/2 teaspoon (2.5 ml) onion powder
– Kosher salt, to taste
– Black pepper, to taste
– 1/2 cup (57 g) vegan cheese (feta, cotija, parmesan, cheddar)
– 2 Tablespoons (30 ml) minced parsley or cilantro


1. Pre-heat grill to medium-high to high heat. Scrape the grill grates to make sure they are clean.

2. In a bowl combine the oil, garlic, Worcestershire or soy sauce, dried herbs, lemon pepper seasoning, chili powder, and onion powder. Whisk ingredients together. Brush the marinade on all sides of the cauliflower slices. Sprinkle salt and pepper on top of steaks to taste.

3. Gently place marinated cauliflower steaks on the grill. Cook the steaks for about 2-4 minutes on each side or until nicely charred with crispy edges. Be gentle in flipping the cauliflower to try to keep them as a whole large slice.

4. Lay steaks on a platter and sprinkle with cheese while the cauliflower is still hot so the cheese can melt. Sprinkle with parsley or cilantro and enjoy!

Note: This recipe calls for cheese, but you can do without it or use a vegan option!

Marinated Tempeh Veggie Skewers

Thansk to Vegan Yack Attack for this recipe!


– 1 1/2 tablespoons (23 ml) tamari
– 1 tablespoon (15 ml) olive oil
– 1 tablespoon (15 ml) brown sugar
– 2 teaspoons lime juice
– 1 teaspoon onion powder
– 1 teaspoon chili powder
– 1/2 teaspoon black pepper
– 1/2 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Pinch of salt, optional
– 8 ounces (225 g) tempeh, large cubed
– 8 ounces (225 g) button mushrooms, cut in half (optional, can sub with more squash or corn cob pieces)
– 1 1/2 cups (180 g) red bell pepper, large chopped
– 1 1/2 cups (180 g) green bell pepper, large chopped
– 1 small zucchini, large chopped
– 1 cup (110 g) yellow onion, large chopped


1. In a large mixing bowl, whisk together tamari, oil, sugar, lime juice, onion powder, chili powder, black pepper, oregano, cumin, and salt. Add veggies and tempeh to the bowl and toss to coat. Transfer coated mixture to a large Ziploc bag and seal it. Refrigerate for at least one hour or overnight to marinate.

2. Preheat grill to 375ºF, and assemble skewers by alternating a mix of veggies and tempeh on either soaked bamboo skewers or metal ones, as shown above. Grill for 5 minutes on at least three sides or until grill marks are prominent and veggies are slightly tender. If there is leftover marinade in the bag, brush it over the skewers as they cook.

3. Serve skewers while hot!

Chili-Lime Grilled Corn on the Cob

Thanks to Allrecipes for this recipe!


– 6 ears corn on the cob, husks and silk removed
– ½ cup lime juice
– 1 tablespoon chili powder,
salt, and ground black pepper to taste


1. Preheat an outdoor grill to medium-high heat and lightly oil the grate.

2. Soak husked ears of corn in a bowl of water for 5 to 10 minutes. Mix lime juice, chili powder, salt, and black pepper in a separate bowl.

3. Remove corn from water and grill, turning often, until corn is golden brown on all sides, 3 to 5 minutes per side. Brush ears with seasoned lime juice as you turn the corn.

BBQ Grilled Tofu

Thanks to Grounded Chow for this recipe!


– 1 16 oz package firm or extra firm tofu, pressed
– 2 tablespoon vegan butter, melted
– 1/2 cup BBQ sauce (our favorite is Stubbs original)
– 1 tablespoon steak rub (also Stubb’s)
– 1 tablespoon avocado oil (or other vegetable oil)


1. Press the tofu to get out all the excess water.

2. Heat your grill. We use a charcoal grill which takes a bit to heat, but do what works for your setup!

3. Cut the tofu into triangles. You should end up with 16.

4. Coat the triangles in avocado oil, then sprinkle the steak rub on both sides. Gently press the rub into the tofu so it sticks.

5. Carefully place the tofu on skewers. (You can skip this and grill it directly if you prefer!)

6. In a small mixing glass, whisk the butter and bbq sauce together.

7. Grill the tofu dry on the first side for 5 minutes (no sauce yet). Flip each skewer, then brush with BBQ/butter mixture. Let this side grill for 5 minutes, then flip again. Add BBQ sauce to the other side, then flip one last time for a couple of minutes. Times will vary based on how hot your grill is, but you’ll know it’s done when the tofu has nice grill marks and some blackened, caramelized sauce bits.

8. Serve as is or coat with leftover BBQ sauce and enjoy!

Grilled Cinnamon Pineapple

Thanks to Cook Republic for this recipe!


– 1 large pineapple
– 1 tablespoon maple syrup
– 2 teaspoons ground cinnamon
– Generous pinch of salt
– Freshly chopped mint leaves and grated lime zest, to serve


1. Slice the top and bottom off of a large pineapple. Stand the pineapple on one of the sliced surfaces. Using a sharp knife, carefully trim the peel off the pineapple to create eight edges. Make sure you get the thorny bits. Using the eight edges as a guide, slice the pineapple vertically in eight long chunky pieces (kind of like slicing a pizza). Trim the hard core bits off the pieces if required.

2. Skewer the pieces lengthwise with bamboo skewers to get eight pineapple lollipops. Place the pieces in a large bowl.

3. Mix maple syrup, cinnamon, and salt in a small bowl.

4. Drizzle the syrup mix over the pineapple pieces. Rub the syrup over the pieces to coat thoroughly.

5. Heat a chargrill pan or grill plate on the barbecue or cooktop on high. Place a couple of pineapple pieces on the hot grill and cook for 3-4 minutes on each side until golden and grill marks appear. Repeat with the remaining pieces. You can cook 3-4 pieces together if your pan/plate is large enough.

6. Garnish with freshly grated lime zest and mint leaves.

7. Serve hot with coconut yogurt or ice cream on the side.


What are your favorite vegan recipes to make on the grill? Let us know below in the comments!

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