Great Vegan BBQ Without a Grill: Amazing Plant-Based Ribs, Burgers, Steaks, Kabobs and More Smoky Favorites

Great Vegan BBQ Without a Grill: Amazing Plant-Based Ribs, Burgers, Steaks, Kabobs and More Smoky Favorites

by Linda Meyer, Alex Meyer

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Overview

*Named one of the best new cookbooks for summer by The Washington Post!*

All Your Favorite BBQ Dishes Made Deliciously Plant-Based!

Great Vegan BBQ Without a Grill is the easy and convenient way to BBQ anywhere, anytime while keeping to your healthy vegan lifestyle. Linda Meyer and her daughter Alex take you on a tour of America’s best BBQ, inspired by their family road trips to South Carolina, Louisiana, Texas and more. They’ll show you how to easily replicate the smoky flavors and textures of classic BBQ meats using a grill pan or cast iron skillet—no outdoor grill or smoker required!

Sink your teeth into Texas BBQ Brisket dripping with Big Mama’s Homemade BBQ Sauce, and win the war on bland, crumbling veggie burgers with Smoky Chipotle BBQ Black Bean Burgers. Featuring more than 70 recipes, each paired with a mouthwatering photo, you can create a real hoedown with dishes such as “Honey” BBQ Ribz, Beer Braised Pulled “Pork” Sandwiches, BBQ Jerk Chick’n and Carolina Coleslaw. These amazing recipes will become your go-to vegan choices for all your BBQ cravings.

Product Details

ISBN-13: 9781624144967
Publisher: Page Street Publishing
Publication date: 03/20/2018
Pages: 192
Sales rank: 597,344
Product dimensions: 7.90(w) x 8.80(h) x 0.70(d)

About the Author

Linda Meyer and her daughter Alex run the vegan food blog Veganosity. They’ve had recipes featured on the websites of The Kitchn, One Green Planet, PETA, Shape, Fitness, Better Homes and Gardens and Vegan Food & Living. They have also done recipe development for many common food brands such as Dole, Silk, Barilla, Kellogg and more. Linda and Alex live in Chicago, Illinois.

Read an Excerpt

CHAPTER 1

Meat-Free BBQ to Satisfy Meat Eaters

Never in a million years did we think that we'd be able to eat food like you'll find in this chapter. I stopped eating beef and pork in my twenties, and Alex never ate it. There were plenty of times throughout the past thirty something years that I wanted to dig into a pulled pork sandwich, dripping with BBQ sauce, but I never did. That's why this chapter is one of my favorites. The recipes are recreations of the food of my childhood. They're a combination of my mother's Southern roots and my father's love of ribs and grilled sausage. The best part? All of them can be made in your kitchen. No outdoor grill required.

These recipes were the most challenging and the most fun to develop, because they forced us to go deep into the creative process. You'll be amazed by how close they mimic the taste and texture of meat. The Classic BBQ Short Ribz are perfectly chewy and drenched with tangy BBQ sauce, and the Old Bay Grilled Scallops will make you think you're eating the real thing. You'll also love our Honey BBQ Ribz, South Carolina Pulled BBQ and Texas BBQ Brisket. Satisfy those meat cravings, from chicken to steak, without the guilt. And make sure you have plenty of napkins on hand, because BBQ is messy business. Many of the recipes in this chapter use vital wheat gluten and jackfruit; if you haven't read through the introduction yet, see here to learn more about these ingredients.

Pulled New Orleans BBQ Seitan

The dark beer and the portobello mushrooms in this seitan recipe give it a nice umami flavor that even the most stubborn meat eater will like, and the hot and buttery New Orleans style BBQ sauce elevates it to another level of BBQ bliss. Top it with our Carolina Coleslaw.

SERVES 6

2 tsp (10 ml) extra-virgin olive oil, divided
SAUCE

3 tbsp (45 ml) vegan butter
6 hamburger buns Carolina Coleslaw Parsley sprigs (optional)

Preheat the oven to 350°F (176°C) and lightly grease a 9 × 9-inch (23 × 23cm) pan.

Heat 1 teaspoon of oil in a skillet on medium-high heat. Add the mushrooms and cook for 5 to 7 minutes, until they're soft. Puree in a food processor or high-powered blender.

Whisk the vital wheat gluten, garlic powder, paprika, smoked paprika, annatto, onion powder and sea salt until fully combined.

In a separate bowl, whisk the beer, water, soy sauce, Worcestershire sauce, liquid smoke, tomato paste and peanut butter for approximately 1 minute. Combine with the dry mixture, add the mushrooms and stir until combined. Spread the dough evenly throughout the pan and press it into the corners. Bake for 40 minutes.

Heat a grill pan or skillet on medium-high heat and brush the seitan with the remaining teaspoon of oil. Sear the seitan 4 to 5 minutes per side, or until browned. Shred to look like pulled meat.

Melt the butter in a saucepan on medium heat. Add the garlic and brown for about 3 minutes. Add the hot sauce, Worcestershire sauce, white wine, lemon juice, black and white pepper, chili powder, cumin, onion powder and cayenne to the butter and garlic and stir. Add the shredded seitan and simmer for 15 minutes.

Pile on a hamburger bun and top with the slaw and a few sprigs of parsley for a burst of fresh flavor.

Honey BBQ Ribz

Ribs were one of my dad's favorite things to grill on a summer Sunday afternoon, so when I realized that I could have that traditional food back in my life, it felt good. If he were still here, I know he'd give these vegan ribz two thumbs up. The sauce is tangy, slightly sweet and savory, and you don't need to cook it before slathering it on the ribz.

SERVES 4

3 tsp (20 ml) extra-virgin olive oil, divided
Preheat the oven to 350°F (176°C) and grease a 9 × 9-inch (23 × 23-cm) pan.

In a medium skillet, heat 2 teaspoons (10 ml) of olive oil on medium-high heat. Add the mushrooms and cook until soft, approximately 5 minutes, then set aside.

In a large bowl, whisk the gluten, onion powder, garlic powder, paprika, salt and pepper until well combined.

In a food processor or high-powered blender, add the cooked mushrooms, broth, soy sauce, peanut butter, liquid smoke, Worcestershire sauce, tomato paste and beet until pureed, approximately 1 minute. Pour the mushroom mixture into the gluten mixture and stir until it turns into a light and bubbly dough. Spread it evenly in the greased pan and bake for 30 minutes.

Mix the ketchup, mustard, honey, vinegar, chili powder, cumin, salt and pepper in a small bowl to make the sauce. Slather the sauce on both sides of the ribz.

Heat a grill pan or skillet on medium-high heat and brush with the remaining teaspoon of olive oil. Grill the ribz for approximately 3 to 4 minutes or until you see grill marks. Slice into strips and enjoy!

BBQ Jackfruit with Grilled Pineapple

This is one of our go-to recipes because it's so easy and quick to make. Even though there are only five ingredients, the sweet caramelized pineapple and the hot and spicy chipotle BBQ sauce make it taste like there's a lot going on. You get a bit of sizzle and sweet in every delicious bite. This is a favorite among our friends and family. Pair this with our Spicy Grilled Corn on the Cob and Mom's Creamy Cucumber Salad for a down home kind of supper.

SERVES 4

2 (14-oz [400-g]) cans young jackfruit, drained and rinsed
In a medium saucepan, bring the broth to a boil and reduce to a low simmer.

Add the jackfruit to the broth and simmer for 20 minutes.

While the jackfruit is simmering in the broth, slice 3 round ½-inch (13-mm)-thick pieces of pineapple and remove the skin. Brush the oil on the grill pan or skillet and heat it on medium heat. When the pan is hot, add the pineapple and grill for approximately 3 to 4 minutes per side, or until it's nicely seared and you can see caramelized grill marks. Then, coarsely chop the pineapple.

When the jackfruit is finished simmering, drain the broth and shred the jackfruit with a fork or pulse in a food processor about six to ten times. It should resemble pulled meat.

Bring the BBQ sauce to a boil in a saucepan over medium-high heat and add the jackfruit and pineapple. Stir to combine and reduce the heat to a low simmer. Cook for 20 minutes, stirring frequently.

Put the BBQ jackfruit on the hamburger bun and top with the shredded cabbage.

South Carolina Pulled BBQ

South Carolina and its mustard BBQ sauce will forever have a piece of my heart. My childhood family vacations to Myrtle Beach meant numerous stops at BBQ shacks, and this tangy sauce has always been one of my favorites. When I took the first bite of our vegan version I was stunned by how much it tasted like the sandwiches I remembered. Jackfruit is magical. When pulled, it truly replicates the texture of meat. Simmering it in the no-chicken broth makes shredding it easier and gives the fruit a mild and savory flavor. The mustard sauce is a departure from the red sauces that most people are used to. It has a tangy vinegar flavor that's a fun change of pace from typically sweet BBQ sauce. You can make it and eat it immediately, but if you want the flavor to really develop, refrigerate it overnight.

SERVES 4

1 cup (240 ml) yellow mustard
Whisk the mustard, vinegars, brown sugar, Worcestershire sauce, 2 teaspoons (10 ml) of olive oil, garlic powder, sea salt and hot sauce in a saucepan until well combined. Bring to a boil and then reduce the heat and simmer for approximately 20 minutes, or until it thickens, stirring frequently. For best results, pour into a glass jar, cover with a lid and refrigerate overnight. This allows the flavors to mingle and intensify.

Drain and rinse the jackfruit well. Put the jackfruit and the broth in a large saucepan and stir to combine. Bring to a boil, then reduce and simmer for 1 hour. Drain the excess broth and shred the jackfruit. It should resemble pulled meat.

Heat 1 teaspoon of olive oil in a large skillet on medium-high heat. Add the onions and the jackfruit and cook until the onions are soft and the jackfruit begins to brown, approximately 8 minutes. Add 3 tablespoons (45 ml) of the BBQ sauce and stir until it's fully incorporated into the jackfruit. Serve it on a bun or eat it plain, just make sure you spoon extra sauce on top. Add shredded cabbage for a fresh crunch.

Chipotle BBQ Grilled Cauliflower Steaks with Chimichurri

Meaty, charred to perfection and satisfying is how we describe our cauliflower steaks. Cauliflower is such an underrated vegetable, and we're on a mission to change that. Not only is it one of the healthiest vegetables, it's a fabulous meat substitute because of its chewy texture. Cauliflower soaks up the flavor that it's marinated in, and our chipotle BBQ sauce gives the steaks a sweet and spicy flavor that's so delicious paired with our bright and fresh chimichurri sauce. You can grill the steaks or roast them in your oven. Serve them with our Southern-Style Skillet Cornbread and Smoky Skillet BBQ Baked Beans.

SERVES 4

1 large cauliflower head
Remove the leaves from the cauliflower and place it stem side up on a cutting board. Slice through center of the stem. Cut 2 steaks ½ inch (1.3 cm) thick from one of the cauliflower halves. Repeat with the other half. You should get 4 steaks plus smaller florets, which can be grilled with the steaks.

Fill a stock pot with water and bring it to a boil, add the cauliflower steaks and florets and cook for approximately 10 minutes, or until they're fork tender. Remove, place on a plate lined with paper towels and pat dry.

Pour the BBQ sauce in a large baking dish and put the cauliflower steaks in the pan. Turn them over several times and dip the edges so the sauce covers the steaks. Marinate for 10 minutes then flip and marinate the other side for 10 minutes.

TO GRILL

Heat the grill pan on medium-high heat and brush with the oil. When the pan is hot put the cauliflower steaks on, and salt and pepper to taste. Cook for approximately 5 minutes per side (brush any leftover BBQ sauce on the steaks every time you flip them) or until the steaks have grill marks. Lower the temperature to medium-low and cook for approximately 10 minutes per side or until the steaks are caramelized and tender.

TO ROAST

Preheat the oven to 375°F (191°C) and coat a rimmed baking sheet with the oil. Roast the cauliflower for 10 to 12 minutes per side, or until the edges are golden brown. Brush with any excess BBQ sauce when you flip them.

To serve, spoon a liberal dollop of the chimichurri sauce on top.

Texas BBQ Brisket

This vegan brisket is about as close as you're going to get to the real thing. It took us at least seven tries to get this brisket just right. The key to our success was adding finely shredded jackfruit, dark beer and red miso paste. The jackfruit nailed the texture we were looking for, and the beer and miso gave it a rich umami flavor. We love this with our Mom's Creamy Cucumber Salad and Smoky Skillet BBQ Baked Beans.

Serves 4 to 6

1 (14-oz [400-g]) can young jackfruit
Preheat the oven to 350°F (176°C).

Drain and rinse the jackfruit. Pulse it in a food processor until shredded, approximately ten to fifteen pulses.

In a large bowl, whisk the gluten, nutritional yeast, paprika, garlic powder, onion powder, annatto and 1 teaspoon of salt until fully combined.

In another large bowl, whisk the beer, miso paste, soy sauce, Worcestershire sauce, cashew butter, liquid smoke and 2 tablespoons (30 ml) of olive oil until combined.

Add the jackfruit, beet and the beer mixture to the gluten mixture and stir until it turns into a solid ball of stretchy dough. Don't overstir the dough or it will get tough. Place the dough on a lightly oiled baking sheet and form into the shape of a brisket, about 10 inches (25 cm) long and 1½ inches (4 cm) thick.

Whisk 2 teaspoons (10 g) of salt, black pepper, paprika, chili powder and sugar together until well combined. Evenly sprinkle the salt rub mixture over the top and gently rub it on the top of the brisket. Bake for 40 minutes.

If you like the brisket grilled with BBQ sauce, brush all sides with sauce and grill on medium-high heat in a grill pan or skillet. Cook for 3 to 4 minutes per side, or until it has grill marks.

Classic BBQ Short Ribz

There's nothing fancy about these classic ribz. They're tender, meaty, chewy and dripping in sweet and sticky sauce to satisfy you and whoever you're serving them to. Serve them up with our Spicy Sweet Potato Wedges and our Grilled Wedge Salad with Vegan Ranch Dressing for the perfect barbecue dinner.

SERVES 4 TO 6

3 tsp (15 ml) extra-virgin olive oil, divided
Heat 2 teaspoons (10 ml) of the olive oil in a medium skillet on medium-high heat. Add the mushrooms and cook until they're soft and browned, approximately 5 minutes. Let cool.

In a large bowl, whisk the gluten, garlic powder, paprika, smoked paprika, annatto, onion powder and salt until fully combined.

Preheat the oven to 375°F (191°C) and lightly oil a 9 × 9-inch (23 × 23-cm) square pan.

Put the mushrooms, broth, beer, soy sauce, Worcestershire sauce, liquid smoke, tomato paste and peanut butter in a food processor or a high-powered blender and blend for approximately 1 minute or until smooth and creamy. Pour it into the dry mixture and stir until it turns into a stretchy ball of dough. Knead for about 1 minute.

(Continues…)



Excerpted from "Great Vegan BBQ Without A Grill"
by .
Copyright © 2018 Linda and Alex Meyer.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Introduction 11

Notes on Ingredients and Toots 13

Chapter 1 Meat-Free BBQ to Satisfy Meat Eaters 15

Pulled New Orleans BBQ Seitan 17

Honey BBQ Ribz 18

BBQ Jackfruit with Grilled Pineapple 21

South Carolina Pulled BBQ 22

Chipotle BBQ Grilled Cauliflower Steaks with Chimichurri 25

Texas BBQ Brisket 26

Classic BBQ Short Ribz 29

Beer Braised Pulled Pork 30

Boneless BBQ Buffalo Wings 33

Easy Meaty Portobello Steaks with Chimichurri 34

Old Bay Grilled Scallops 37

Pulled Shiitake Mushroom BBQ 38

Gluten-Free Grilled Eggplant Sausage 41

BBQ Jerk Chik'n 42

Spicy Grilled Crab Patties with Aioli 45

Chapter 2 Burgers and Sandwiches: From Way Up North to the Deep South 47

Smoky Chipotle BBQ Black Bean Burger 49

Sizzling Mushroom Burgers with Horseradish Pesto 50

Sweet Little Chickpea Sliders 53

Cheddar Stuffed Veggie Burgers 54

Chicago-Style Not Dogs 57

Smoky Mountain Lentil Burgers 58

Easy Peasy Black-Eyed Pea Burgers 61

Home on the Range Buffalo Quinoa Burgers 62

Take Me to Texas Southwestern Burgers 65

Wisconsin-Style Grilled Bratwurst 66

Pulled Sweet Potatoes with Have-It-Your-Way Chipotle BBQ Sauce 69

Grilled Confetti Veggie Burgers with Chimichurri 70

Nola Grilled Beef Po' Boys 73

Kentucky Bourbon BBQ Quesadillas 74

Boot Kickin' BBQ Cauliflower Tacos with Avocado Lime Sauce 77

Alabama White Sauce BBQ Sloppy Joes 78

Loaded Grilled Veggie Sandwich with Horseradish Pesto 81

Chapter 3 Stick Food: Because Eating Food off a Stick is Fun! 83

Smoky Tofu Bacon and Pineapple Kabobs 85

Steak on a Stick 86

Spicy BBQ Bean Balls 89

Savory Veggie Skewers 90

Smoky Peach and Bourbon Chik'n Skewers 93

Chapter 4 Stuffed, Foiled and Smothered: Delectable Entrees for a cozy dinner 95

Grilled Potato Steaks with Bacon and Vegan Sour Cream 97

Teriyaki BBQ Meatloaf 98

Smoky Mac 'n' Cheese with Coconut Bacon 101

BBQ Buffalo Chik'n Pizza 102

Southern Boil Grill Packets 105

Mom's BBQ Cauliflower Stuffed Peppers 106

Loaded BBQ Potatoes 109

Baby Potato Packets with Lemon and Dill 110

Southern Sticky Grilled Tofu 113

Chapter 5 Sides and Salads that to with a Barbecue 115

Southern-Style Creamy Potato Salad 117

Spicy Grilled Corn on the Cob with Cilantro Avocado Sauce 118

Carolina Coleslaw 121

Mom's Creamy Cucumber Salad 122

Smoky Grilled Broccoli 125

Roasted Lemon Dill Asparagus 126

Southern-Style Skillet Cornbread with Maple Butter 129

Cheesy Grits 130

Grilled Wedge Salad with Vegan Ranch Dressing 133

Spicy Sweet Potato Wedges 134

Collard Greens with a Kick 137

Smoky Skillet BBQ Baked Beans 138

Smoky, Buttery Buffalo Cauliflower Bites 141

Chapter 6 BBQ Dips to Bring to the Party 143

Jacked Up Crab Dip 145

Buffalo Chik'n Dip 146

Smoky Blackened Corn Salsa 149

Grilled Artichoke Dip 150

Charred Poblano Pepper Guacamole 153

Tennessee Caviar 154

Ranch Dip with Grilled Crudités 157

Chapter 7 Keeping It Saucy: BBQ Sauces and Rubs 159

Big Mama's Homemade BBQ Sauce 161

Have-It-Your-Way Chipotle BBQ Sauce 162

Sweet Home Alabama White BBQ Sauce 165

Vegan Buttermilk Ranch Dressing 166

Horseradish Pesto 169

Vegan Aioli 170

10-Minute Homemade Chimichurri 173

Smoky Buttery Buffalo Sauce 174

Avocado Lime Sauce 177

Homemade Jerk Rub 178

Acknowledgments 180

About the Authors 181

Index 182

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