Jerk aubergines, lentil-stuffed courgette, griddled pineapple with maple syrup … Meat-free doesn’t need to mean treat-free when it comes to barbecue season
I’ve recently turned vegan. How do I have a great barbecue? Nia, by email
Happily, most vegetables benefit from a bit of barbecue action, but the key is not to get too carried away, says Genevieve Taylor, author of How to BBQ: “There’s a real leaning for people to overdo barbecues, but you should approach it just as you would any meal, with one central star and a few sides. After all, there’s no other meal where you’d be expected to eat a chop, a sausage, a kebab and a chicken wing.” Not a meal you’d find Nia devouring, sure, but you get the general idea.
Shaun McAnuff, author of Original Flava: Easy Caribbean, would be inclined kick things off with tostones. “They’re a bit like crisps,” he says. “Boil green plantain, which are more dense and not as sweet as yellow ones, then peel and cut into thick circles.” Smash those flat with the bottom of a mug, then barbecue until nice and crisp and serve with guacamole or salsa. Alternatively, grab some aubergines, Taylor says: “They’re such a sponge for smoky flavours.” Slice lengthways, brush with oil, season and grill until soft. “Spread a filling, such as walnut paté with spices, herbs and pomegranate molasses, over the slices and roll up.” Those would be nice at room temperature, which also helps with getting ahead.
Vegetables such as aubergines are great for soaking up smoky flavour, while courgettes and peppers are brilliantly stuffed. Photograph: Daniel Reiter/Alamy For mains, plant-forward chef Bettina Campolucci Bondihas been known to hedgehog aubergines and courgettes and marinate them simply in olive oil, salt, pepper, miso and soy, or jerk seasoning: “Get that into all the nooks and crannies.” Stuffed vegetables are another solid option, Taylor says: “You feel as if you’re getting an actual thing, rather than having to share bits of a meal with others.” Halve courgettes lengthways, criss-cross the cut side, drizzle with olive oil, season and grill until soft. Scoop out the flesh, chop it all up, then mix with cooked puy lentils. Spoon the lot back into the courgette shells, then return briefly to the barbecue: “I’d normally serve those with mint sauce and ricotta, but you could easily use coconut yoghurt or vegan cheese instead.” Peppers are another route to stuffing fulfilment, and Taylor would fill them with chickpeas, harissa and coriander. “Roast just off to the side of the heat until softened and cooked through, then bring over the fire to crisp.” Serve with a dollop of harissa-spiked coconut yoghurt.You’ll also need a few sides. “I love sweet potato wedges with lemon-tahini dressing and roast chickpeas for crunch,” Taylor says. Otherwise, layer grilled carrots with the likes of pecans, spring onions, herbs and lots of olive oil. It’s worth tossing any spare little gems on the fire, too: “They need just a few seconds on each side with a bit of oil and salt, then drizzle with pesto [leave out the cheese or use a vegan one] and sprinkle over some pine nuts caramelised with sugar and smoked paprika.”The last blast of barbecue heat can then be used for afters, and griddled pineapple with maple syrup and chilli is a real winner in Campolucci Bondi’s book. “Or cut a slit in ripe unpeeled bananas [not all the way through, mind], stuff with chocolate and peanut butter, and barbecue until everything melts.” Nowthat’sa top banana.https://www.theguardian.com/food/2026/jul/14/what-can-i-serve-at-a-vegan-barbecue-kitchen-aide
These sides work for picnics, barbecues, and garden parties
Whether you’re heading to a BBQ, packing a picnic, or planning an easy dinner in the garden, a few good vegan summer side dishes can make the whole meal feel more complete. The best warm-weather sides are fresh, colourful, easy to share, and simple enough to make ahead, from pasta salads and chickpea dishes to grilled skewers, dips, and crispy potatoes.
These vegan summer side dishes are made for sunny days and outdoor eating. They pair well with plant-based burgers, grilled vegetables, tofu, salads, and picnic spreads, and many can be served cold or at room temperature. Here are 10 vegan side dishes to bring to your next BBQ or picnic.
Curried chickpea salad
Romy LondonScoop up this high-protein chickpea salad with crackers of choice
Starting this list is this curried chickpea salad by Romy London. It combines chickpeas, curry powder, vegan mayo, celery, apple, and raisins for a creamy, crunchy dish with sweet and savoury flavours. Make it ahead and serve it chilled.
Vegan watermelon and feta salad with balsamic glaze
Romy LondonIf you fancy a refreshing side, make this watermelon and feta salad
Romy London’s vegan watermelon and feta salad brings together juicy watermelon, cucumber, red onion, rocket, mint, and crumbled dairy-free feta. A herby lemon dressing and balsamic glaze add sharpness and make the whole dish feel fresh and bright.
Natlicious FoodThis plant-based pasta salad is perfect for summer
This olive paste pasta salad by Natlicious Food gives classic pasta salad a savoury Mediterranean twist. It combines fusilli with seasoned tofu, cherry tomatoes, rocket, capers, spring onion, and olive paste for a filling dish with plenty of texture.
BOSH!This smashed sweet potato recipe is tasty, nutritious, and protein-packed
BOSH! gives sweet potatoes a bold upgrade with this firecracker recipe. The potatoes are smashed, seasoned, and served with tahini chili crisp sauce, garlicky cannellini beans, baby spinach, Sichuan peppercorns, and sesame seeds.
This cherry tomato and chickpea salad from Romy London keeps things fresh with juicy tomatoes, chickpeas, herbs, and a simple dressing. It comes together quickly and adds colour, protein, and brightness to the table.
Jazz AppleThese tofu and apple skewers are perfect for BBQ season
These tofu and apple skewers put a fresh spin on plant-based grilling. They pair tofu with apple, red onion, and red pepper, then coat everything in a tamari, miso, maple, lemon, and sesame oil marinade.
This recipe from BOSH! turns pickles into a crunchy sharing dish with homemade dairy-free parmesan and pickle juice hummus. Cashews, nutritional yeast, garlic powder, chickpeas, tahini, and pickle juice create a salty, tangy snack with plenty of bite.
Natlicious FoodTurn cauliflower into a moreish snack with this pesto bite recipe
Natlicious Food keeps cauliflower simple but flavourful in this pesto cauliflower bites recipe. The florets are roasted with olive oil, garlic granules, and cornflour, then tossed with pesto, lemon juice, and nutritional yeast.
Dreena BurtonTry this sweet potato black bean salad with a hint of lime and spices for a perfect summer lunch
Next, try this smoky sweet potato salad by Dreena Burton. It combines roasted sweet potatoes with black beans, bell pepper, cucumber, herbs, lime juice, cumin, smoked paprika, and chipotle hot sauce. It’s hearty, colourful, and packed with smoky flavour.
Elaine GordonThis macaroni pasta salad is perfect for picnics
Finally, try Elaine Gordon’s vegan macaroni pasta salad for a colourful take on a warm-weather classic. It mixes elbow pasta with grape tomatoes, red onion, kalamata olives, green onions, parsley, vegan sour cream or mayo, vinegar, maple syrup, and garlic powder.
