With teriyaki tofu or cauliflower steaks, vegans also get their money’s worth at the barbecue. Here are three delicious plant-based recipes.
The times when vegetarians and vegans only got their money’s worth at the salad buffet on barbecue evenings are long gone. In her book “Vegan vom Grill” (ars vivendi), author Katy Beskow shows that you don’t always need plant-based substitutes from the supermarket, but that lots of delicious vegetables also work. You can find three meatless recipes for summer barbecues here.
Teriyaki tofu with grilled green vegetables
Ingredients: 100ml soy sauce, 2 tbsp cane sugar, 1 tbsp maple syrup, 1 tbsp mirin, 2 tbsp garlic cloves (mashed), 1cm ginger (peeled and grated), 1 pinch dried chilli flakes, 280g pressed extra firm tofu (sliced horizontally into 4 and dabbed dry), 12 baby broccoli florets, 16 sugar snap peas, ¼ head savoy cabbage (cut into 4 wedges), ½ tbsp sunflower oil for brushing, 1 tsp sesame seeds
To prepare: In a saucepan over medium-high heat, heat soy sauce, sugar, maple syrup, mirin, garlic, ginger, and chili flakes until the mixture is simmering, 5 to 6 minutes. Then remove from the heat and let cool and thicken for a few minutes.
Carefully score the tofu slices crosswise on one side (this way the tofu will absorb the marinade better). Place the slices in a deep bowl and pour the teriyaki marinade over them. Leave to stand for an hour and turn the tofu several times.
Thread the broccoli, sugar snap peas and savoy slivers onto four metal skewers (three broccoli florets, four sugar snap peas and one savoy stalk). Brush with some sunflower oil.
Shake off excess marinade from the tofu, then place the slices on the hot rack. Grill each side for 4-5 minutes (turn once grilled side is set).
Place the skewers on the hot rack and grill, turning frequently, until the vegetables are tender and lightly browned, 4 to 5 minutes.
Remove the tofu from the grid and place on serving plates. Sprinkle with sesame seeds. Remove the skewers from the grill and carefully slide the vegetables off the skewers onto the plates. Place the broccoli florets on top of the teriyaki tofu.
Crispy balsamic gnocchi with peppers and tomatoes
Ingredients: 100 ml balsamic vinegar, 2 teaspoons sugar, 500 g ready-made potato gnocchi (vegan), 2 red peppers, seeded and cut into bite-sized pieces, 16 cherry tomatoes, 1 tablespoon extra virgin olive oil
Preparation: Bring the vinegar and sugar to a simmer in a small saucepan over medium-high heat. After five minutes, remove from the heat and set aside (the mixture will thicken slightly as it cools).
In a large heatproof bowl, cover the gnocchi with freshly boiled water and let steep for 3 to 5 minutes. Strain and pat dry with kitchen paper or a clean tea towel to remove as much moisture as possible from the surface.
Thread the gnocchi, peppers and tomatoes onto four or six metal skewers. Brush the gnocchi and tomatoes with olive oil. Then spread the gnocchi generously with the cooled balsamic cream.
Place the skewers on the hot rack for four to five minutes. Then turn and grill for another four to five minutes. Add a few more minutes until the gnocchi are really crispy.
Remove from the grill and slide the gnocchi, peppers and tomatoes onto plates. Serve hot.
Caribbean cauliflower “steaks” with pineapple and black bean salsa
Ingredients: 4 good tbsp coconut yoghurt, 1 tsp jerk spice mix, ½ tsp smoked paprika powder, ½ tsp cinnamon powder, ½ tsp mild chilli powder, 1 pinch black pepper, ground, 2 tbsp sunflower oil, 2 large heads cauliflower (husks removed), 400 g black beans (canned, rinsed and drained), ½ small fresh pineapple (peeled, cored and diced), 4cm cucumber (diced), 2 spring onions (finely chopped), 1 handful coriander greens (freshly sliced), freshly squeezed juice of ½ unwaxed lime, sea salt
Preparation: Mix coconut yoghurt, jerk spice mix, paprika, cinnamon and chilli powder and pepper in a large bowl. Stir in the sunflower oil, then set aside.
Place one of the cauliflower heads on a cutting board and cut two “steaks” lengthways from the middle. Use the stalk as a guide to catch the firm part of the cauliflower. Do the same with the other cauliflower. Dip the cauliflower steaks in the yoghurt mixture, covering them all over. Marinate for one to two hours.
Meanwhile, for the salsa, mix the beans, pineapple, cucumber, scallions, and cilantro in a bowl. Add the lime juice and season with a pinch of salt. Put aside.
Shake the cauliflower steaks lightly to drain excess yoghurt. Grill on the hot rack for 8 to 10 minutes on each side until golden and tender.
Place the steaks on plates, spoon plenty of salsa over them and serve.