1. Indian Inspired Vegan BBQ Skewers
These BBQ skewers are a twist on a classic: the vegetable kebab. Marinated in Indian spices, they're easy to cook & completely delicious!
|1 block tofu (cut into 1-inch cubes)|
|1 cauliflower (cut into florets)|
|2 white onions (cut into chunks)|
|1 aubergine (cut into 1-inch cubes)|
|4 tbsp vegan yoghurt|
|2 tbsp rice bran oil|
|1 whole lime (juiced)|
|1 tsp cumin|
|1 tsp garam masala|
|1/2 tsp turmeric|
|1/2 tsp salt|
|1/2 tsp pepper|
|1. Add the vegan yoghurt, rice bran oil, lime juice, cumin, garam masala, turmeric, salt and pepper to a mixing bowl and stir together.|
|2. Add the tofu, aubergine, white onion and cauliflower to the bowl and carefully stir so that the marinade has covered all the pieces. Make sure you stir gently so the onion pieces don't fall apart.|
|3. Leave to one side to marinate for 15 minutes.|
|4. Then push the pieces onto some skewers, there should be enough for 8 skewers, so spread the aubergine, cauliflower, onion and tofu out evenly between all the skewers.|
|5. Place on the BBQ and cook for 20 minutes, flipping occasionally so that all sides have been on the grill.|
2. Vegetarian BBQ Paneer Kebabs
How to make vegetarian Paneer Kebabs on the barbecue. Our easy healthy Indian recipe features crispy BBQ Paneer grilled with vegetables.
Categories: Main Course
|1 bunch Cilantro|
|1 Green Chile (stemmed and seeded)|
|2 cloves Garlic (sliced)|
|1/2 tsp Ground Coriander|
|1/2 cup Canola Oil (plus more for brushing)|
|Kosher Salt and Black Pepper|
|12 oz Paneer Cheese (cut into 1-inch cubes)|
|1 Japanese or Indian Eggplant (cut into 1-inch cubes)|
|1 Small Zucchini (cut into 1-inch cubes)|
|1 Red Bell Pepper (cut into 1 inch chunks)|
|1 cup Cherry Tomatoes|
|4 Naan Bread|
|1 Lemon (cut into wedges)|
|1. Soak 8-10 wooden skewers in water.|
|2. Puree the cilantro, chile, garlic, coriander, oil, salt and pepper in a blender until smooth.|
|3. Place the paneer in a bowl with chopped vegetables and cover in cilantro oil; stir to combine and then marinate in the fridge for at least one hour.|
|4. Heat barbecue on high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.|
|5. Skewer the cheese, eggplant, zucchini, red bell pepper and cherry tomatoes and grill over direct heat until the vegetables are charred and edges of the paneer turned golden brown, 4-5 minutes on both sides.|
|6. Season the kebabs with a sprinkle of salt. Brush naan with oil and grill until charred and crisp, about 1-2 minutes on each side.|
|7. Serve kebabs with grilled naan and lemon wedges.|
3. Barbecued aloo chaat
This barbecued potato recipe is a cacophony of flavour and colour, combining smoky charred potatoes with a fresh green chutney, Indian spices, juicy pomegranate seeds and crunchy sev mamra. A wonderful vegan side or main to make when the sun's shining.
|1kg new potatoes|
|1 tbsp of chaat masala|
|2 tbsp of olive oil|
|1 bunch of coriander, approx. 30g|
|75ml of olive oil|
|1/2 garlic clove|
|1 piece of fresh ginger, 5mm in length, peeled|
|1/2 green chilli, (optional)|
|1/2 red onion, finely diced|
|3 tbsp of coconut yoghurt|
|2 tbsp of mango chutney|
|1 handful of pomegranate seeds|
|1 handful of sev mamra|
|1 handful of fresh coriander, leaves picked|
|1. Preheat a ceramic barbecue to 180°C and set it up for direct cooking|
|2. Boil the potatoes in salted water for 10–15 minutes. You want them to be cooked through but still hold their shape when lightly crushed|
|3. To make the coriander chutney, add the garlic, ginger, chilli (if using), oil and coriander (including stalks) to a blender and blitz to a coarse consistency. Taste and season with salt and lime juice|
|4. Drain the potatoes, place on a large chopping board and lightly crush using the bottom of the pan|
|5. Place in a bowl and dress with the olive oil and chaat masala|
|6. Cook the potatoes on the barbecue, turning every few minutes until nice and crispy and lightly charred|
|7. Toss the barbecued potatoes with the red onion, 3 tbsp of the coriander chutney, the yoghurt and mango chutney, then top with pomegranate seeds, crunchy sev and fresh coriander|
4. Indian-spiced Vegetable and Paneer Skewers
An Indian spice coating give these hearty paneer and veggie skewers an incredibly savory and satisfying flavor.
|For the Paneer|
|1 gallon whole milk|
|1/2 cup lemon juice|
|Kosher salt, to taste|
|For the Seasoning|
|1 tablespoon kosher salt|
|1 tablespoon ground cumin|
|1 tablespoon ground coriander|
|2 teaspoons turmeric|
|1 teaspoon freshly ground black pepper|
|1/2 teaspoon cayenne pepper|
|1/4 teaspoon asafoetida|
|3 tablespoons canola oil|
|1 1/2 pounds small new potatoes, scrubbed|
|2 medium red bell peppers, stemmed, seeded, and cut into 1-inch squares|
|2 medium green bell peppers, stemmed, seeded, and cut into 1-inch squares|
|2 medium yellow onions, cut into 1-inch cubes and separated into 3-layer segments|
|1 head of cauliflower, cut into florets roughly 1-inch in size|
|Bamboo skewers, soaked in water for 30 minutes prior to use|
|1. To make the paneer: Place milk in a stockpot or dutch oven and bring to bare boil over medium heat. Add in lemon juice and stir gently until milk begins to curdle. Remove pot from heat and let stand for 10 minutes. Strain curds through cheesecloth set in a colander then wash curds under cold running water for 1 minute. Gather ends of cheesecloth and twist tightly closed, squeezing out excess whey. Place cheesecloth back in colander and set colander on a plate. Place another plate on top of cheesecloth and weigh down with heavy pot, canned goods, or other weight. Transfer to refrigerator and let sit 30-60 minutes. Remove from refrigerator, remove weights, unwrap cheesecloth, and season with salt to taste. Use immediately, or for best results with skewers, wrap paneer in plastic wrap and let sit in refrigerator for 1 to 2 more days prior to use.|
|2. To make the seasoning: Combine salt, cumin, coriander, turmeric, black pepper, cayenne pepper, and asafoetida in a small bowl. Heat oil in a small saucepan until just simmering. Add in spice mixture and cook, stirring frequently, for 1 minute. Remove from heat and let cool.|
|3. Place potatoes in a medium pot and cover completely with water. Bring to a boil over high heat. Reduce heat to a bare simmer and cook until potatoes can be pierced with a paring knife with little resistance, about 12 minutes. Drain and rinse under cold water. Halve potatoes and place in a large bowl.|
|4. Slice paneer into 1-inch cubes and transfer to bowl with potatoes along with peppers, onion, and cauliflower. Pour in seasoning mixture and toss to thoroughly coat contents of bowl.|
|5. Alternately thread peppers, paneer, onion, potatoes and cauliflower onto skewers.|
|6. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place skewers on cool side of grill, cover, and cook until cauliflower is crisp-tender and edges of onions and peppers begin to caramelize, 12-15 minutes. Move skewers to hot side of grill and cook until they develop light charring, about 1 minute per side. Transfer skewers to a large platter and serve immediately. Repeat with remaining skewers.|
5. 37 Best Vegetarian BBQ Recipes (Easy Grilling Ideas)
This list of vegetarian BBQ recipes is so good that it’ll win over even the most serious meat-eaters in your life!
|1 small onion|
|1 clove garlic|
|1 tin tomatoes ((chopped) (1 tin = 14oz))|
|½ cup basil, fresh ((dried will do the trick too. ½ cup fresh = 2 tsp dried))|
|½ cup parsley, fresh|
|2 dashes Salt and pepper to taste|
|1. Dice the onion and garlic.|
|2. Deseed the chilli if you don’t want it toooooo hot and chop it too (easiest way to do this is slice it length-ways then run a teaspoon down the middle, forcing the seeds out).|
|3. Throw all ingredients, including the salt and pepper, into a large mixing bowl.|
|4. Give it a good stir.|
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