3 Vegan BBQ Sauces to Fire Up Your Summer

From plantbasednews.org

Turn up the flavour this summer with three irresistible vegan BBQ sauces 

No summer cookout is complete without a good vegan BBQ sauce.

Whether you’re brushing it over grilled vegetables, layering it on a plant-based burger, or serving it as a dip, barbecue sauce is a seasonal staple. Larisha Bernard, known for the YouTube channel she runs with her husband, Make it Dairy Free, has shared a video where she explains how to make three vegan BBQ sauces that are perfect for summer.

Bernard, a popular recipe developer and content creator, has built an audience with her vibrant plant-based cooking and family-friendly approach. In the video, she says, “I don’t know about you, but I am a hundred percent a sauce girl… If sauce is involved, I want it, and I want a lot of it.”

Each sauce starts with a familiar base and then takes on a different personality as ingredients are added: classic, fruity with blueberries, and sweet-and-spicy with peaches and habanero.

Classic vegan BBQ sauce

                                          Which BBQ sauce will you pick: smoky, fruity, or spicy? - Media Credit: YouTube/Make It Dairy Free

Bernard begins with the foundation: a traditional barbecue sauce that’s rich, tangy, and smoky. She sautés garlic in olive oil before adding ketchup, brown sugar, apple cider vinegar, vegan Worcestershire sauce, maple syrup, lemon juice, Liquid Smoke, and spices. The mixture is stirred until smooth, then left to simmer so the flavours can “marry together in a little bath,” she says.

For those who prefer a faster or oil-free version, Bernard offers a shortcut. She explains that you can skip the stovetop entirely by swapping fresh garlic for garlic powder and whisking everything in a bowl or jar. “It still tastes really, really amazing,” she says.

Blueberry BBQ sauce

The next recipe takes a creative turn by incorporating fruit. Bernard stirs blueberries into the same base ingredients, creating a sauce that is both sweet and savoury. “The sweetness from the blueberries mixed with the savouriness of the barbecue sauce just does something absolutely amazing,” she says.

She cooks garlic, adds the remaining ingredients, and folds in fresh or frozen blueberries before simmering the mixture. After about 20 minutes, she blends it all into a smooth consistency. If any blueberry skins remain, she suggests straining the sauce through a sieve for a velvety finish.

Peach habanero BBQ sauce

YouTube/Make It Dairy FreeThe peach BBQ sauce gets a spicy kick by adding a habanero pepper to the mix as it simmers

Bernard’s final recipe leans into summer produce with juicy peaches. She combines ketchup, vinegar, maple syrup, vegan Worcestershire, lemon juice, and spices like smoked paprika and dry mustard. Ripe, fresh peaches add natural sweetness, though frozen can work in a pinch.

The twist comes with heat: a whole habanero pepper is dropped into the sauce as it simmers. “This makes sure that it is a little bit of a kick but not so much that, like, my kids won’t eat this recipe,” Bernard says. The pepper is removed before blending, but for more spice, she advises slicing some into the sauce or blending it fully. The end result balances sweet fruit with smoky heat.

Bernard recommends storing the sauces in airtight jars in the fridge, where they keep for about two weeks. She also notes that they’re allergen-friendly, with substitutions available for Worcestershire sauce and oil-free options.

“These are three delicious vegan barbecue sauces that will keep you going all summer long,” she says.

For more creative vegan recipes, check out the Make it Dairy Free YouTube Channel.

https://plantbasednews.org/lifestyle/food/3-vegan-bbq-sauces-to-fire-up-your-summer/

This Summer Paella Is A One-Pan Vegan Feast

From plantbasednews.org

Few dishes say summer quite like paella and this vegan summer paella recipe is sure to impress. It’s vibrant, full of seasonal produce, and big enough to feed a crowd. Miyoko Schinner, owner of Miyoko’s Creamery, recently shared a YouTube video where she explains how to make a vegan version of the classic Spanish paella, a recipe she calls one of her favourite warm-weather meals.

Schinner is a pioneer in vegan cheese and butter, founder of the beloved Miyoko’s Creamery, and an influential voice in plant-based cooking. Her vegetable paella is more than just a recipe, like all paellas, it’s an invitation to gather. “It’s a great potluck dish,” she says. “You can make a large quantity of it…make it at home, but share it with your friends and family.”

She points out that it’s also perfect for cooking at the beach or outside over an open fire, which she says brings out the dish’s signature crispy rice bottom.

                                         Who said paella needs meat? - Media Credit: YouTube/The Vegan Good Life With Miyoko

Prepping and browning the vegetables

Schinner starts with summer’s peak produce – eggplant, zucchini, oyster mushrooms, sugar snap peas, and even asparagus. The vegetables are sautéed first in olive oil until caramelized. “They’ll be much more flavourful than if I just add them directly into the broth,” she explains.

She says the oyster mushrooms can be cooked separately with vegan fish sauce to “mimic that sort of scallop flavour.”

She keeps the heat high and avoids constant stirring, letting the vegetables brown before removing them from the pan. They’ll return later for the final stage.

Building the sofrito base

YouTube/The Vegan Good Life With MiyokoVegetable paella is one of Miyoko Schinner’s favourite summer dishes

Next comes the sofrito – onions, garlic, and diced red bell pepper sautéed with smoked paprika from Budapest. She dices a ripe heirloom tomato from a local market and adds it to the mix. “That smoked paprika is going to give just a hint of lovely smokiness to this, combined with the saffron that we’re going to add in a minute, too,” she says.

Choosing the rice and seasoning

Traditional paella rice can be hard to find, so Schinner uses arborio rice. She adds it straight into the sofrito with saffron, followed by broth and a splash of red wine. Once the liquid is in, there’s one rule: “I am not going to stir it at all,” she says. This ensures the rice cooks evenly and develops that prized crust on the bottom.

After about 15 minutes of simmering, the vegetables return to the pan. The paella cooks a little longer until the bottom is perfectly crisp – “brown but not black,” as she puts it.

When she finally lifts the rice, she finds exactly what she was hoping for: “Yes. It’s a little crispy on the bottom…The rice is perfectly cooked. I can taste the saffron. I can taste the smoked paprika. It’s absolutely delicious.”

Find more healthy plant-based recipes on the Miyoko Schinner YouTube channel.

https://plantbasednews.org/lifestyle/food/this-summer-paella-is-a-one-pan-vegan-feast/

10 Vegan Summer Dinner Ideas

From plantbasednews.org

Vegan summer dinner ideas should be simple, fresh, and full of flavour. When the weather gets hot, no one wants to spend hours in the kitchen. These dinners work whether you’re firing up the BBQ, tossing together a salad, or roasting veggies in a quick traybake. The goal is to eat well without the fuss – or the heat.

Summer meals often lean lighter, but that doesn’t mean giving up on protein or comfort. You can build dinners around chickpeas, tofu, jackfruit, or quinoa for high-protein, plant-based options. Many of these recipes are also gluten-free, making them accessible for a range of diets.

Some dishes are great served cold, like hearty salads or grain bowls with bold dressings. Others need just one pan or tray, so clean-up stays easy. If you’re hosting, BBQ-friendly mains like plant-based ribs or smoky jackfruit can impress without needing meat.

Whether you’re looking for a refreshing salad or a filling dinner bowl, these vegan summer dinner ideas keep things seasonal and stress-free.

Smoky BBQ shredded jackfruit

Monika NormandThis smoky BBQ shredded jackfruit is a great vegan meat alternative

To start this list of vegan summer dinner ideas, begin with this smoky BBQ shredded jackfruit recipe by Emani Corcran. Jackfruit makes an ideal meat alternative to pulled pork in these sliders. Add some vegan coleslaw and wheat slider buns, and you’ve got an easy, tasty summer dinner ready in no time.

Find the recipe here.

Pizza night salad

Danielle BrownThis tasty salad is packed full of protein

Next, try this pizza night salad from Danielle Brown for a refreshing and high-protein dinner. It contains plenty of pizza favourites with chickpeas as the protein and fibre base. Vegan mozzarella works well here with all the salty and acidic ingredients, and this is great to share if you’re having an actual pizza with friends.

Find the recipe here.

Sheet pan crispy black pepper tofu

Kimberly EspinelThis easy dinner has 34 grams of protein

Make this sheet pan crispy black pepper tofu by Gigi Grassia for a super easy summer meal. It has 34 grams of protein and requires minimal prep and clean-up. Simply chop up sweet potato, broccoli, and black pepper tofu, place it on a tray, and cook. You can add a vegan yogurt, lime, and coriander sauce to the sheet pan bake for extra flavour.

Find the recipe here.

Vegan caesar pasta salad

Rebecca HinckePasta makes this Caesar salad even more filling

Nothing says summer like a caesar salad, and this vegan caesar pasta salad by Rebecca Hincke makes for a perfect summer dinner. It’s fresh, tangy, cheesy, and this recipe serves five people. Use cashews for the dressing, almond parm, garlic croutons, and simply add your flavourful ingredients and dressing to romaine lettuce and serve.

Find the recipe here.

Simple summer veg and chickpea traybake

Clare WinfieldToss this traybake of veg in the oven and enjoy an easy dinner

Tired and just need to throw something in the oven after a long day? This simple summer veg and chickpea traybake does the job. The recipe comes from Ella Mills and is a simple combination of chickpeas, red onion, red pepper, sourdough bread pieces, eggplant, and a tasty drizzle of pesto, balsamic, and olive oil. Add a green salad with tahini dressing for a fuller meal.

Find the recipe here.

The best vegan ribs

Monika NormandThese plant-based ribs taste very similar to the real thing

The best vegan ribs will make any summer cookout worth your while. This recipe from Emani Corcran uses a combination of jackfruit and vegan ground beef to make the ribs themselves. Then a blend of BBQ sauce and spices makes the dish extra tasty. You can make these ribs on a baking sheet with foil and serve them with your favourite sides.

Find the recipe here.

Vegan no shrimp curry

Clay Williams and Angie VasquezThis vegan shrimp curry is an excellent summer dinner

In the mood for vegan seafood? Try this no shrimp curry by Charlise Rookwood. It uses Mauritian flavours and vegan shrimp to make a delicious main course. Serve it with rice or salad and enjoy the rich curry flavour.

Find the recipe here.

Satay chickpea and quinoa salad

Lizzie MaysonThis salad is full of nutrients and works great as meal prep

Next is a satay chickpea and quinoa salad by Sophie Waplington. This dinner dish is full of fibre and protein thanks to all the veggies, quinoa, and chickpeas. You’ll also make a lovely satay sauce with peanut butter, soy sauce, vinegar, and maple syrup. Serve it with raw peanuts, coriander, lime, and red chili for that Thai-inspired flavour.

Find the recipe here.

Vegan apple power bowl

Jazz AppleThis vegan apple power bowl is packed with protein and fibre

This vegan apple power bowl is a must-try if you like sweet and savoury combos. It’s hearty and wholesome and brings together enjoyable textures and essential nutrients in a high-fibre, high-protein bowl. This bowl contains quinoa, kale, apple, farro, peanuts, and carrots. It’s then dressed with a vinaigrette and seasoned with salt and pepper.

Find the recipe here.

Vegan spring roll salad

Danielle Brown
Rice noodles are naturally gluten-free, making this salad great for those who can’t eat gluten or wheat

The final recipe on this list is Danielle Brown’s spring roll salad, a naturally gluten-free dish with spring roll flavours. It’s super quick and easy to make, needing only rice noodles, cabbage, spring onion, peanuts, carrots, and peppers. Finishing the salad with the creamy, dreamy peanut dressing brings everything together. Plus, it takes less than 30 minutes to make.

Find the recipe here.

https://plantbasednews.org/veganrecipes/dinner/vegan-summer-dinner-ideas/