As summer takes over, vegans across the country are preparing to be excluded from a time-honored tradition of this holiday: the barbecue. Hot dogs and hamburgers take center stage while salads and veggie platters are an afterthought, often with heavy dressings. But a new book, VBQ: The Ultimate Vegan Barbecue Cookbook, finally gives vegans a seat at the cookout!
Dishes like seitan steaks, pulled mushroom sandwiches, grilled butternut squash tacos, eggplant hot dogs, and tandoori tofu skewers will pair perfectly with vegan condiments and classic cookout sides like cashew sour cream, crispy potato skins, and crunchy coleslaw to create mouthwatering vegan fare that will tempt and satisfy vegans, vegetarians, and carnivores alike.
So this July 4th, get out your grill and #VBQ!
Celebrate with a scrumptious Quinoa Chickpea Burger
Ingredients
- ½ cup (100 g) quinoa
• 1 tablespoon chia seeds
• 1 red onion
• 4 tablespoons olive oil
• 4 cremini mushrooms
• ½ teaspoon salt
• 1½ cups (250 g) cooked chickpeas
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• ½ cup (40 g) rolled oats
• 2 garlic cloves, minced
• ½ teaspoon ground allspice
Instructions
- Prepare the quinoa according to the instructions on the package. Then let cool.
2. Grind the chia seeds, mix with ¼ cup (60 ml) water and set aside.
3. Thinly slice the onion. Put 1 tablespoon of the olive oil into a hot frying pan and fry the onion over medium heat for 7 minutes. Dice the mushrooms and gently stir into the onion. Season with ¼ teaspoon salt and cook for another 5 minutes on low heat.
4. Coarsely chop the chickpeas in a food processor with the soy sauce, vinegar and maple syrup.
5. Finely grind the oats in a blender and transfer to a large mixing bowl. Add the garlic, quinoa, chia seed mixture, fried onions, chickpea paste and spices and knead well by hand. Season with ¼ teaspoon salt. Rest for 10 minutes, knead again and shape the mixture into four patties.
6. For the sauce, finely chop the shallot and mix with the other ingredients.
7. Brush the patties with the remaining 3 tablespoons olive oil and cook over direct heat for 4 to 5 minutes each side.
8. Cut the burger buns open and warm them on their cut side over direct heat for 1 minute. Cover the bottom half with salad greens, one patty and some cabbage.
Tip: Try it with this delicious burger sauce
Ingredients
- 1 shallot
- 3 tablespoons finely chopped bread and
- butter pickles (page 195)
- ¼ cup (55 g) vegan yogurt (see tip page 183)
- 2 tablespoons ketchup
- 2 teaspoons agave nectar
- 1 pinch salt
VBQ: The Ultimate Vegan Barbecue Cookbook by Nadine Horn & Jorg Mayer
