Warm weather usually means cooking out. And for many people, that might mean attending events where meat is on the menu. Here are some plant-based recipes you can bring to a BBQ (or even better…throw your own meat-free kind summer BBQ), including a super yummy potato salad. Nothing can inspire or motivate change better than a belly of delicious food.
BBQ menu ideas
- Grilled Veggies – mushrooms, zucchini, onions, whatever your favorites are — just throw them on the grill.
- Grilled Corn on the Cob…yum! It’s a BBQ essential.
- Make your favorite cole slaw and use Vegenaise instead of traditional mayonnaise.
- Potato Salad – see recipe below! It’s incredible.
- Mac ‘n Cheez – a classic side.
- Baked Beans – it’s a favorite BBQ food and goes so good next to meaty vegan ribs or burgers.
- Field Roast Sausages – you could make whole sausages or cut them up and slide onto skeweres for kebabs with grilled veggies.
- Your favorite non-dairy ice cream – some of my favorites are here.
I haven’t tried this one, but I love potato salad. I rarely eat it, but it’s such a nice treat for a pool party or BBQ. And it’s so easy to make a healthier version… And sooo much yummier!
I would personally leave out the peppers (and I think it would be way yummier that way), but if you are someone who loves peppers, leave them in!
Summer Potato Salad
Ingredients
- 2 lbs. baby new potatoes, cooked, peeled and halved
- 1 large shallot, chopped
- 4 scallions, chopped
- 1 small bunch fresh chives, chopped
- 1/2 bunch flat leaf Italian parsley, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, roughly chopped
- 1 orange bell pepper, cut into fine strips
- 1/2 c. Vegenaise
- 3 tbsp. white balsamic vinegar
- Salt & pepper to taste
Directions
- As potatoes are cooling, mix the rest of the ingredients in a large bowl – your mixture should be thick, not soupy
- Add a little more vinegar or a spoonful more Vegenaise to get an appropriately “saucy” consistency
- When potatoes are still slightly warm, add them to the mixture and stir delicately, so as not to mar the skins of the potatoes
- Let cool in the fridge for about 2 hours, or if you just can’t stand it, eat while still warm
