Fun Vegan BBQ MENU!

A vegan BBQ menu is the perfect meal to serve to celebrate with good friends and family!

Kebabs are a classic dish for this celebratory holiday, and these Simple Seitan Skewers are quick to assemble, fun to serve, and satisfying to eat! Cubes of hearty seitan and tasty tomatoes and mushrooms are threaded onto skewers, and drizzled with a sweet and savory sauce, to make this simple-to-prepare, BBQ favorite.

 

On the side, serve Sweet Arugula Salad, featuring lemon juice and maple syrup paired with tangy dried cranberries, crisp granny smith apples and spicy arugula, making a tempting salad combination.

 

For dessert, my Strawberry Mountain Pie makes a delightful and delicious surprise. The pop of red berries against the creamy white color of the tofu-cashew filling is very seasonal and festive. Scrumptious!

 Wishing a Happy, Healthy Weekend to Everyone!


 

Simple Seitan Skewers

Makes 6 to 8 servings

 

BBQ SAUCE (see note)

1 cup prepared catsup

4 tablespoons dark brown sugar

1 tablespoon filtered or spring water

4 teaspoons extra-virgin olive oil

2 teaspoons chili powder

2 teaspoons reduced-sodium tamari

1/4 teaspoon dry mustard powder

 

SKEWERS

32 ounces cubed seitan

16 ounces cremini mushrooms, stems trimmed

2 pints grape or cherry tomatoes

16 (or more) bamboo skewers

 

Prepare the bamboo skewers by placing them in a pan and covering them with filtered or spring water. Let the skewers soak in the water for about 30 minutes prior to assembling the skewers to prevent them from burning.

 

Preheat the oven to 375 degrees F.  Line two large, rimmed baking sheets with unbleached parchment paper.

 

Put the sauce ingredients in a small bowl and briskly whisk to combine.

 

Thread the skewer ingredients onto the bamboo skewers, equally dividing them between the sixteen skewers. Arrange the skewers on the prepared pan. Brush the tops with half of the sauce, using a pastry brush or spoon. Tent with foil.

 

Bake for 20 to 25 minutes. Remove the foil and rotate the skewers. Brush the remaining sauce over the kebabs. Bake uncovered for 12 to 15 minutes, or until they are slightly golden. (See note).

 

Serve over rice, quinoa or millet.

Chef’s Note: You may desire to prepare a double batch of the sauce if you like to serve more sauce on the side, if like your skewers extra moist, or if you are grilling this recipe.

Chef’s note: If you prefer to grill your Simple Seitan Skewers, place the skewers directly on the grill. Grill the kebabs over medium heat for about 15 to 20 minutes, or until the veggies are tender and the seitan is slightly crisp and golden in color. While they are grilling, rotate them often, frequently brushing them with additional BBQ sauce, if needed, to keep them moist. 

 


 

Sweet Arugula Salad

Makes 4 to 6 servings

 

SALAD

10 ounces baby arugula, washed and dried

2 medium sweet orange or red peppers, chopped

2 small (or 1 large) granny smith apples, peeled, seeded, and chopped

2/3 cup sweetened, dried cranberries

2/3 cup roasted unsalted almonds

 

DRESSING

4 tablespoons freshly squeezed lemon juice

4 tablespoons maple syrup

2 teaspoons extra-virgin olive oil

2 teaspoons balsamic vinegar

Sea salt, to taste

Freshly ground black pepper, to taste

 

Put all of the salad ingredients in a large bowl and gently toss with large tongs, to combine.

Put all of the dressing ingredients in a small bowl and briskly whisk to emulsify.

Pour the dressing over the salad and gently toss, to coat. Serve immediately.

 


 

Strawberry Mountain Pie

Makes 6 to 8 servings

 

CRUST

1 cup plus 2 tablespoons vegan cookie crumbs or vegan graham cracker crumbs (see note)

3 to 5 heaping tablespoons sesame tahini

1½ tablespoons nondairy milk

 

FILLING

16 ounces extra-firm regular tofu

8 ounces soft silken tofu

1⁄3 cup raw cashews

1⁄3 cup plus 1 tablespoon vegan white sugar or your preferred dry sweetener

 

TOPPING

16 ounces organic strawberries

2 tablespoons strawberry preserves

2½ teaspoons filtered or spring water

Preheat the oven to 400 degrees F.

 

To make the crust, put the cookie crumbs, 3 heaping tablespoons tahini and 11⁄2 tablespoons nondairy milk in a medium-sized bowl and combine using a large fork or dough blender. Add more tahini until the crumbs are moistened, but still crumbly in texture (up to 5 heaping tablespoons of tahini in all). Press the crumb mixture evenly into the bottom of a 9-inch pie plate. Bake for 5 minutes. Put the pie plate on a wire rack and let cool for 10 minutes.

While the crust cools, put the extra-firm regular tofu, silken tofu, cashews and sugar in a blender and process until smooth. Pour the tofu mixture over the cooled crust. Spread in an even layer and smooth the top. Bake for 20 to 30 minutes, or until the top of the pie is slightly firm to the touch (center of the filling will still be very soft). Put the pan on a wire rack and let cool 5 minutes.

 

While the pie bakes, trim 1⁄8- to 1⁄4-inch off the wide end of each strawberry. Then, when the pie is out of the oven but still warm, arrange the strawberries, flat end down, in a pleasing pattern on top of the pie, gently pressing the end of each strawberry into the filling so it stands upright. Put the preserves and water in a small mixing bowl and whisk together. Spread the preserves evenly over the top of the strawberries using a pastry brush or small spoon.

 

Refrigerate 4 to 8 hours before serving. Carefully cut the pie into slices (the filling will be soft). Stored tightly covered in the refrigerator, leftover pie will keep for about 2 days.

 

Chef’s Note: To make cookie crumbs, put 11⁄2 to 2 cups of broken-up vegan cookies in a blender, and process to coarse crumbs. Add more cookies, as needed, to make the amount of crumbs needed for this recipe