Meat-free recipes for your next BBQ

Abigale Subdhan / The Social
If you've been enjoying summer as much as we have here at The Social, chances are you've moved your meals outdoors to the barbeque...but you might be getting a little tired of the same ol' recipes. Candice Hutchings from YouTube's Edgy Veg shares the below recipes for an entire meat-free menu that's made for the grill. 



  • 8 small portobello mushrooms, or large cremini mushrooms wiped clean and stems removed
  • 8 small slider buns

  • ¼ cup olive oil
  • ¼ balsamic vinegar
  • 1 Tbsp Vegan Worcestershire
  • 2 garlic cloves, minced, or ½ Tbsp garlic powder
  • ½ tsp dried basil, or 1 Tbsp of fresh, chopped
  • ¼ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp pepper

  1. Whisk olive oil, balsamic vinegar, garlic, basil, thyme, salt and pepper in a bowl until well combined.
  2. Pour mixture over mushroom caps in a plastic bag or bowl and let them marinade for 2-3 minutes, or overnight, flipping mushrooms over halfway through.
  3. Let cook for 5 minutes on each side. The timing really depends on the heat available in your barbecue.
  4. When cooked and embellished with grill marks, remove from heat, place on the bun and garnish with your favourite toppings!

Topping Suggestions
  • Kimchi & Vegan egg-free mayo
  • Caramelized onion & Avocado
  • Spinach, tomato, pickle optional: ketchup or mustard



  • 1 cup vital wheat gluten
  • 2 Tbsp nutritional yeast
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp poultry seasoning
  • ¾ cup vegetable broth
  • 2 Tbsp tahini
  • 3-4 cups of vegetable broth, for cooking
  • 1 onion chopped

  1. In a mixing bowl, mix together wheat gluten, nutritional yeast, onion powder and poultry seasoning.
  2. In a larger bowl, combine ¾ cup broth and tahini and whisk until smooth.
  3. Mix the dry ingredients with the wet and stir until well combined.
  4. Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
  5. Divide the dough into small chicken breast-size cutlets. Keep in mind they will grow to about twice their size, so make then smaller then you would normally. Place the cutlets in a casserole dish, covering them with remaining vegetable broth.
  6. Cook cutlets in broth and onions for 1 hour at 350 degrees, flipping at 45 minutes.
  7. Remove from broth and place on a drying rack to cool. Store in fridge for up to 5 days.

Chicken Glaze & marinade
  • 4 Tbsp olive oil
  • juice of 1 lemon
  • 1 garlic clove, minced
  • 1 ½ Tbsp oregano, dried
  • pinch of salt & pepper

  1. Mix all marinade ingredients in a medium-sized bowl.

Vegan Tzatziki Sauce
  • 1 cucumber with peel, seeds removed and grated
  • 1 garlic clove, minced
  • ¼ cup EVOO
  • 2 tsp grated lemon zest
  • 1 ½ Tbsp chopped fresh dill
  • 500g of plain coconut yogurt
  • 1-2 Tbsp red wine vinegar
  • a pinch of salt to taste

  • In a medium sized bowl whisk together olive oil and grated garlic until combined. 
  • Grate the cucumber into a large bowl. Wrap the grated cucumber in a clean dishtowel or cheese cloth and squeeze, in order to get rid of the excess water. Discard water and season with salt and pepper. 
  • Add to the cucumber, the blended garlic and oil, coconut yogurt, lemon zest, fresh dill, 1 Tbsp of red wine vinegar, a pinch of salt and whisk, until the ingredients are combined. Season and add more vinegar to taste.
  • Store the tzatziki sauce in the fridge and always serve cold.

To prepare this dish
  1. Prepare homemade seitan if using, or thaw store-bought chicken alternative.
  2. Prepare the marinade and place in a shallow dish.
  3. Cut the chicken alternative into bite-size pieces and place them into the marinade. Cover and allow to marinade for 15-30 minutes. 
  4. Soak wooden skewers in water while the mock chicken is marinating.
  5. Thread mock chicken onto the skewers, reserve marinade.
  6. Heat grill or grill pan and cook the skewers for about 5minutes on each side, brushing with leftover marinade.
  7. Remove from heat and serve with tzatziki to dip.



  • 2 fresh peaches
  • ½ fresh pineapple
  • ¼ fresh watermelon
  • 1 avocado, halved and pit removed
  • 1 Tbsp olive oil
  • 1 lime, juiced and zest
  • Handful of fresh mixed herbs (cilantro, mint and basil)
  • Pinch of salt to taste

  1. Wash fruit and prep for grill. Cut peaches into halves, and pineapple and watermelon into wedges.
  2. Brush avocado halves with olive oil and a sprinkle of salt.
  3. Toss fruit in a tablespoon or so of olive oil and place on the grill with the avocado.
  4. Grill both the fruit and the avocado 4-5 mins on each side, until grill marks show, and the avocado skin is slightly charred.
  5. Remove from grill and chop fruit into bite size chunks.
  6. Place fruit into a salad bowl and toss with lime juice, fresh herbs, lime zest and salt to taste.


Pulled Jackfruit
  • 1 Tbsp coconut oil + 1 Tbsp for pan frying
  • 1 small onion, finely sliced
  • 3 cloves garlic, minced
  • 2 cans of Jackfruit in water, drained and rinsed well ½ cup vegan BBQ sauce + ½ - ¾ cup extra for topping
  • Optional: 2 tsp chili powder

  1. In a large freezer bag add coconut oil, garlic, BBQ Sauce, and chili powder if using, and mix well.
  2. Add jackfruit and onion to the marinade and allow marinating for a minimum of 2 hours either on the counter, or if marinating overnight, placing in the fridge.
  3. When the jackfruit has marinated and is ready to go, place a pan on medium heat, and heat some coconut oil.
  4. When your oil is hot, add marinated jackfruit along with the marinade, and bring to a simmer for about 20 mins, covering to avoid drying out the jackfruit.
  5. After 20 mins, break up the jackfruit using a masher or a fork and remove from heat. Set aside until you are ready to Barbecue.
  6. When ready to grill, place the jackfruit in a grill basket, and grill for 5 minutes, ensuring that you are not drying out the "meat".
  7. Remove from heat, transfer to a large bowl and toss with BBQ sauce to taste.
  8. Place on corn tortillas and top with tangy coleslaw.

Easy Vegan Coleslaw
  • ½ purple or green cabbage, shredded
  • 1 large carrot, peeled and grated
  • ½ small white onion, finely chopped
  • 1 Tbsp apple cider vinegar
  • ½ cup vegan mayo
  • ½ Tbsp maple syrup
  • ¼ tsp salt
  • 1 tsp fresh dill, finely chopped
  • ¼ teaspoon ground black pepper
  1. Whisk together the ACV, mayo, maple syrup, dill, salt and pepper into a large bowl to create the dressing.
  2. Add the cabbage, carrot, and onion, and mix well.
  3. Taste, and adjust seasonings to your liking.
  4. The longer you let this recipe sit, the better it tastes!
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