VBQ - The Ultimate Vegan Barbecue Cookbook: Over 80 Recipes - Seared, Skewered, Smoking Hot!

by Nadine Horn, Jörg Mayer

Overview

Calling all vegans: it’s your turn at the grill!

BBQ, make way for VBQ: smoky, succulent, and completely plant–based barbecued fare. Nadine Horn and Jörg Mayer have transformed the art of grilling into a veggie lover’s feast—complete with Grilled Bok Choy and Peppered Tofu Steak and everything in between. Here are over 80 recipes to satisfy every craving for food that’s fresh and fiery:

• BBQ classics: Eggplant Hot Dogs, Cauliflower Cutlets, Pulled Mushrooms Sandwiches
• Savory sides and sauces: Crunchy Coleslaw, Grilled Potato Salad, Cashew Sour Cream
• Global inventions: Eggplant Gyros, Tandoori Tofu Skewers, Vietnamese Pizza

Over 100 mouth–watering photos prove it: VBQ takes everything you love about BBQ and adds a kick of color, creativity, and flavor. Plus, Horn and Mayer’s illustrated guide to tools and techniques takes the guesswork out of using a chimney starter, getting the perfect char on your asparagus and tofu, and more.

You’ll be a vegan pitmaster in no time!

Product Details

ISBN-13:	9781615194568
Publisher:	The Experiment
Publication date:	05/01/2018
Pages:	224
Sales rank:	448,461
Product dimensions:	7.50(w) x 9.60(h) x 0.80(d)

About the Author

Nadine Horn is a vegan cookbook author and knows how to make food look really pretty. She’s also an avid pottery-geek and loves to throw clay around her small workshop. She and Jorg Mayer are the creators of EatThis!, the most popular vegan blog in all of Germany.

Jörg Mayer is a vegan cookbook author; creator of EatThis!, the most popular vegan blog in all of Germany; and photography- and design-geek, who is also addicted to hot sauces.

Table of Contents

About Barbecuing

The basics 10

Where and when to light a fire 15

What makes the best fire in a charcoal barbecue 16

How to light a fire 18

How to control the heal in a barbecue 19

Different cooking methods 20

Smoking 21

Cleaning the barbecue 22

Safety 23

Recipes

How to Barbecue Vegan Style

The right way to barbecue vegetables 28

The right way to barbecue tofu 31

The right way to barbecue tempeh 32

The right way to barbecue seitan 32

Burgers, Sandwiches & Patties

Quinoa and chickpea burgers 39

Portobello mushroom panini 41

Plantain patties 43

Eggplant, gyros 45

Mega bean burgers 47

Grilled onigiri 49

Grilled veggie subs 51

BBQ tempeh sandwiches 53

Pulled mushroom sandwiches 55

Tofu sandwiches 57

Grilled cheese sandwiches 59

Steaks, Sausages & Skewers

Peppered tofu steaks 63

Grilled bratwurst 65

Grilled king oyster mushrooms 67

Cauliflower cutlets 69

Tandoori tofu skewers 71

Vegan spareribs 73

Spanish-style tapas skewers 75

Eggplant steaks 77

Seitan steaks 79

BBQ onion skewers 81

Eggplant hot dogs 83

Celeriac steaks 85

Brussels sprout skewers 87

Spicy chorizo 89

Vegetables-Stuffed, Grilled & Braised

Zucchini parcels 93

Roasted carrots 95

Grilled artichokes 97

Stuffed green poppers 99

Grilled bok choy 101

Grilled corn on the cob 103

Grilled spring onions 105

Hasselback potatoes 107

Stuffed baby bella mushrooms 109

Grilled stuffed grape leaves 111

Crispy potato skins 113

Grilled asparagus 115

Braised radishes 117

Grilled avocados 119

Smoked onions 121

Stuffed cabbage 123

Stuffed sweet potatoes 125

Craft beer and vegetable chili 127

Stuffed tomatoes 129

Pizza, Wraps & Co.

Pizza arrabbiata 133

Shish kebab wraps 135

Melanzana pizza bites 137

Grilled butternut squash tacos 139

Grilled tartes flambées 141

Deep-dish pizzas 143

Grilled pesto tart 145

Grilled quesadillas 147

Vietnamese pizzas 149

Salads - from the Grill … or Otherwise

Panzanella 153

Kale salad 155

Grilled zucchini salad 157

Pomegranate tabbouleh 159

Marinated fennel salad 161

Grilled potato salad 163

Quinoa and bean salad 165

Crunchy coleslaw 167

Sichuan cucumber salad 169

Sauces & Basics

Trio of BBQ sauces 173

Cashew sour cream 175

Trio of flavored butters 177

Gazpacho-mojo 179

White bean hummus 181

Trio of yogurt sauces 183

Green chile sauce 185

Mango and habanero sauce 187

Trio of salsas 189

Bread & More

Granary bread 193

Bread and butter pickles 195

Pull-apart bread 197

Vegan mozzarella 199

Soft corn bread 201

Pickled turnips and cauliflower 203

Campfire twists 205

Sweet potato buns 207

Hot pickled radishes 209

Grilled chapatis 211

Index 214

Editorial Reviews

02/05/2018
German vegan food bloggers Horn and Mayer (Eat This! blog) attempt to transform an American institution in this collection of more than 80 recipes for those who like to grill, but do not eat meat. The result, a combination of minimal chitchat, concise instructions, and 100 photographs, is a mixed bag. At times, the authors find ideal ways to elevate their ingredients. Eggplant gyros with tahini and yogurt sauce are brightly seasoned; grilled butternut squash tacos are topped with a cashew queso made from cashew sour cream and a red chile pepper. But there are also the usual attempts to make veggies seem meaty (a quinoa and chickpea burger, eggplant hot dogs) as well as some questionable attempts, such as a pulled mushroom sandwich where oyster mushrooms are crisped, torn into strips and served on a bun with carrots, spinach, and vegan mayonnaise. Only three of the nine salad recipes involve any grill work, with a kale salad deriving its smokiness not from wood smoke but from a dressing made with peanut butter, maple syrup, and paprika. Nevertheless, Horn and Mayer enthusiastically present innovative plant-based recipes. (May)

Publishers Weekly

"Now even vegans can enjoy an evening centered on a backyard grill."

Booklist

"Incredible—VBQ breaks through the conventional idea of grilling with exceptionally delicious plant-based recipes. As someone who is mostly vegetarian in a household of meat-eaters, I am always on the hunt for barbecue recipes that bridge the gap. Nadine and Jörg have solved my problem! From their quinoa and chickpea burgers to their vegan mozzarella, this collection of hearty and healthy alternatives for classic grilled dishes is a must-have resource."

Abbey Rodriguez

"This brilliant book . . . is a must for any keen BBQer who’s looking to eat less meat."

Independent UK

"VBQ is here to make sure vegans don't have something to just cope with at a summer cookout—rather, that there are plenty of dishes both non- and meat eaters alike can look forward to."

Tasting Table

"One of Amazon’s Best Books of the Month in Cookbooks, Food & Wine

"The good-for-the-planet call to arms continues its crescendo [with] VBQ: The Ultimate Vegan Barbecue Cookbook."

The New York Times Book Review

"This cookbook offers a wealth of creative vegan barbeque recipes along with helpful tips. Once you see the photos, you’ll want to start grilling!"

Vegetarian Journal

"Add VBQ: The Ultimate Vegan Barbecue Cookbook to your list, and you’re sure to have something for everyone!"

The Westerly Sun

"Listen up—vegans Jörg Mayer and Nadine Horn have the chops when they fire up the grill."

Steve Raichlen

"Vegans don’t have to be an afterthought at your next backyard party. VBQ—The Ultimate Vegan Barbecue Cookbook has more than eighty recipes using vegetables, tofu, tempeh, and seitan. You even get a crash course in choosing the right grill and how to avoid common mistakes when cooking vegan dishes."

Insider

"Think vegans don’t have anything to barbecue? Think again! VBQ delivers amazingly creative and tasty plant-based dishes that will have even grilling novices claiming a dedicated spot outside on the grill."

Kristy Turner

★ One of Amazon’s Best Books of the Month in Cookbooks, Food Wine

“The good-for-the-planet call to arms continues its crescendo [with] VBQ: The Ultimate Vegan Barbecue Cookbook.”—The New York Times Book Review

“Vegans don’t have to be an afterthought at your next backyard party. VBQ—The Ultimate Vegan Barbecue Cookbook has more than eighty recipes using vegetables, tofu, tempeh, and seitan. You even get a crash course in choosing the right grill and how to avoid common mistakes when cooking vegan dishes.”—Insider

“With VBQ, vegans get a cookbook that is wholly their own . . . A welcome addition to our grilling repertoire. Eggplant Gyros meet Cauliflower Cutlets—this is not just veggies on a skewer, but a great mix of recipes for both the beginner and those with serious grill experience.”—The Amazon Book Review Omnivoracious

“Now even vegans can enjoy an evening centered on a backyard grill.”—Booklist

“VBQ is here to make sure vegans don't have something to just cope with at a summer cookout—rather, that there are plenty of dishes both non- and meat eaters alike can look forward to.”—Tasting Table

“Listen up—vegans Jörg Mayer and Nadine Horn have the chops when they fire up the grill.”—Steve Raichlen, Barbecue! Bible

“This cookbook offers a wealth of creative vegan barbeque recipes along with helpful tips. Once you see the photos, you’ll want to start grilling!”—Vegetarian Journal

“This illustrated barbeque cookbook offers such vegan alternatives as peppered tofu steak and eggplant hot dogs.”—Publishers Weekly

“Think vegans don’t have anything to barbecue? Think again! VBQ delivers amazingly creative and tasty plant-based dishes that will have even grilling novices claiming a dedicated spot outside on the grill.”—Kristy Turner, author of But I Could Never Go Vegan!

“Incredible—VBQ breaks through the conventional idea of grilling with exceptionally delicious plant-based recipes. As someone who is mostly vegetarian in a household of meat-eaters, I am always on the hunt for barbecue recipes that bridge the gap. Nadine and Jörg have solved my problem! From their quinoa and chickpea burgers to their vegan mozzarella, this collection of hearty and healthy alternatives for classic grilled dishes is a must-have resource.”—Abbey Rodriguez, founder of The Butter Half

“This brilliant book . . . is a must for any keen BBQer who’s looking to eat less meat.”—Independent UK

“Add ‘VBQ: The Ultimate Vegan Barbecue Cookbook’ to your list, and you’re sure to have something for everyone!”—The Westerly Sun

From the Publisher

03/01/2018
Vegan may seem the antithesis of barbecue, but German vegan bloggers Horn and Mayer (EatThis!) put vegan first in barbecue. In this new cookbook, electric vs. gas vs. charcoal leads a discussion of grilling basics and techniques. Ingredients for steaks, ribs, sausages, cutlets, and burgers include tempeh, tofu, cauliflower, eggplant and variously seasoned homemade seitan. While the smoked "meat" is the centerpiece to any barbecue, it is the accompaniments that make the meal. Recipes for grilled vegetables, salads, marinades, and even pickles account for about half of the book. Most recipes seem fast, but making scratch seitan and vegan sour cream require extra steps. Preparation and actual grilling time are good for organizing the whole meal. Small slips, such as failure to equate centimeters to inches, highlight the difficulty of using both metric and U.S. units. Readers of John Schlimm's Grilling Vegan Style may question if this is the "ultimate vegan barbecue" book, but there are enough different recipes to entice a true barbecue believer. VERDICT Vegans and vegetarians who can never get enough barbecue will want this book.—Jeanette McVeigh, Univ. of the Sciences, Philadelphia

Library Journal