Grilling season is here, which means burgers, hot dogs, and perfectly grilled steaks are on the menu for many of us. That's great, but it's past time to broaden our grilling horizons to include plant-based cuisine.
When it comes to grilling, nearly everything goes. Meatless proteins like tofu and tempeh, on the other hand, are very simple to marinade and toss on a hot grill grate.
Do you have any doubts about how your children will react to plant-based grilled foods? The greatest thing you can do is to lead by example. They'll be fascinated too if they see you joyfully munching on a slice of grilled eggplant. What if they don't seem interested? Don't try to push it. It may take a few exposures before they bite, but once they do, it's far more likely to happen again and again.
To be honest, there are so many plant-based foods to choose from that you're likely to discover a couple that everyone enjoys. Some of these make excellent side dishes for omnivores to offer with grilled meat entrees. Others are fantastic alternatives to standard grilled favorites like burgers and chicken breasts since they are fast and inexpensive.
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1. Corn
Everyone enjoys grilling summer sweet corn. While corn on the cob is a summertime favorite, you may not have considered using the grilled kernels in other recipes. The grilled corn is great fresh off the cob or sliced off to provide a flash of color and sweetness to salads or side dishes, thanks to its smokey taste.
Grill the corn cobs over medium-high heat, turning them a few times to ensure even cooking and charring.
2. Vegetarian Burgers
Naturally, no plant-based barbeque would be complete without at least one vegetarian burger. You may buy or prepare your own plant-based burgers from a number of stores. If you choose the handmade way, keep in mind that not all homemade vegetable burgers will stand up to grilling, so you may need to cover them with foil or use a cast iron pan (or just use the oven or stove).
3. Tofu
Grilled tofu is fantastic. You may use extra-firm tofu and remove as much water as possible. Each block of tofu is pressed for excess water by wrapping it in paper towels or clean kitchen towels, then placing it on a sheet pan and covering it with heavy books for a few hours. You may also buy a tofu press if you consume tofu often.
Because pressed extra-firm tofu is quite strong, you can slice it about a half-inch thick and broil it over high heat to generate grill marks and keep it warm. You may marinade the tofu ahead of time for added flavor.
4. Mushrooms
Grilling portobello mushrooms is a great idea. Toss the whole mushroom cap in a little oil, season it with salt and pepper, then grill it until it's extremely tender over medium fire. Serve a fully cooked portobello mushroom cap on a bun like a burger, or slice it and sprinkle it with sauce like a steak. Another delicious alternative is these Grilled Portobellos with Chopped Salad.
Don't limit yourself to portobellos. Maitake mushrooms are another great plant-based item to grill. Maitake mushrooms feature hundreds of little mushroom caps that bloom from the base, giving them the appearance of feather dusters. Coat them in neutral oil and cook them on the grill over medium-low heat until they flatten out and take on a thick, meaty feel.
5. Pineapple
Raw pineapple is a refreshing summer snack, but grilling pineapple slices transforms them into a dessert. Heating fruit enhances the taste of the fruit, making a naturally sweet dish even more pleasurable. You can grill pineapple rings on their own or chop them up and add them to a salad after they've been grilled. Place the slices on a hot grill and then lower the heat to medium. You'll have grill marks but your fruit won't turn to mush if you do it this way.
6. Eggplant
Grilled eggplant is a delicious side dish for summer barbecues. Extra thick eggplant slices (approximately two inches) may be sliced and grilled over medium-low heat until tender and slightly browned. To give a rich flavor to the velvety eggplant meat, you may use an excellent garlic-olive oil combination. After slicing the eggplant, salt it and let it aside for at least 30 minutes before drying it with a paper towel or clean kitchen towel. Excess moisture and bitterness will be drawn out by the salt.
7. Cauliflower
Try cauliflower as a steak substitute if you want to make a statement. You may cut a cauliflower head in half from top to bottom so that each half retains its stem and cooks together. You may marinate it in a thin coating of chopped canned chipotle chiles, then grill them with olive oil, salt, and pepper. To cook the halves, place them cut-side down on the grill and cook on medium-low heat to allow the cauliflower to soften without burning. Another excellent alternative is these Grilled Cauliflower Steaks with Almond Pesto and Butter Beans.
8. Tempeh
The soy protein tofu isn't the only one worth grilling. Tempeh is a nutty, somewhat sour alternative created from fermented soybeans that have been mashed together. It simply gets better on the grill. You may purchase pre-marinated tempeh "bacon" that has been chopped into large slices and flavored with smoky seasoning and grilled right away. You may also mix your own marinade and slice the tempeh before grilling it until both sides are slightly browned. For a fast and delectable plant-based meal, try Grilled Tempeh Salad with Sesame-Ginger Dressing.
9. Melon
To enhance the sweetness of watermelon or cantaloupe, you may grill them. A simple dessert or pleasant starter is grilled melon with a splash of lime juice and maybe a drop of honey. For an added layer of taste, use the grilled fruit as a foundation for a mocktail or cocktail. Cut thick slices (at least one inch) of your favorite melon and cook them on both sides until black grill marks appear. On a hot day, Grilled Watermelon is a refreshing alternative.
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