Recipes

Summer starts here: Perfect plant-based recipes for your weekend barbecue

Throw some kindness on the grill with these easy vegan entrées and sides.

Mica von Turkovich

May 02, 2021

Throw some kindness on the grill with these easy vegan entrées and sides.

Bowl of chopped summer vegetables with an avocado and black beans

Summer is just around the corner, which means it's time for more barbecues, more get-togethers, and more fresh, seasonal fruits and veggies! Get inspired by these summer recipes that are sure to please vegans and omnivores alike.

BBQ Jackfruit Sandwiches with Avocado Slaw

Vegan BBQ Jackfruit Sandwich with Avocado Slaw — Minimalist Baker

Enjoy this summer barbecue classic with a vegan twist. Jackfruit is a nutritious and delicious plant-based replacement for pulled pork. Pair it with avocado slaw and your favorite bun for a vegan dish that will please all of your barbecue guests!

Ingredients

BBQ Jackfruit

2 20-ounce cans young green jackfruit in water (NOT in syrup or brine*)
1/4 cup BBQ seasoning (To make your own: mix 2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
3/4 cup vegan BBQ sauce (plus more for topping)

Avocado Slaw

1/2 ripe avocado
1 Tbsp maple syrup (or sweetener of choice)
1 lemon or lime (juiced)
Salt + pepper (to taste)
Water (to thin)
2 cups shredded cabbage + carrots

For Serving

4-6 vegan buns of your choice (can be gluten-free, if needed)
1/2 cup roasted salted cashews (or roast your own)

Instructions

Rinse, drain, and thoroughly dry jackfruit. Chop off the center “core” portion of the fruit and discard. Place in a mixing bowl and set aside.
Mix together BBQ seasoning and add to jackfruit. Toss to coat.
Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit (use more oil, as needed, if increasing batch size). Toss to coat and cook for 2-3 minutes to achieve some color.
Add BBQ sauce and thin with enough water to cover jackfruit. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).
Remove lid and stir occasionally. TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.
In the meantime, make slaw by adding all ingredients except vegetables (avocado, salt, and pepper) to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made, then add veggies and toss to coat. Set in the refrigerator until serving.
Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture. Then remove from heat.
Place generous portions of slaw on the bottom buns, top with generous serving of BBQ jackfruit, and cashews. Serve with extra BBQ sauce!
Leftover jackfruit keeps for up to a couple days in the fridge, though best when fresh.

Source: Minimalist Baker

Refreshing Gazpacho Soup

Try this delicious chilled soup to cool you down on a hot summer day. Paired with garlicky croutons for a mouth watering crunch.

Ingredients

Gazpacho

2 pounds ripe tomatoes (about 4 large or 8 small)
1 small Vidalia or yellow onion, peeled and cut into chunks
1 cucumber, peeled and seeded
1 red bell pepper, cored and seeded
¼ cup fresh basil leaves
1 large clove of garlic
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon salt
Freshly ground black pepper

Garlicky Croutons

2 cups of sourdough bread cut in cubes
¼ cup olive oil
2 cloves of garlic
½ tsp salt
1 tsp garlic powder

Instructions

Wash and cut tomato, onion, bell pepper, and cucumber into chunks
Peel the garlic
Wash and chop the basil
Blend all ingredients together in a blender or food processor
Chill in the fridge for at least 2 hours before serving
While the soup is chilling, preheat the oven to 375 and line a baking sheet with parchment paper
Cut the sourdough bread into cubes
Chop or mince the garlic
In a bowl, add the bread, olive oil, garlic, salt, and garlic powder, toss to combine
Spread the bread cubes out on the baking sheet
Bake until golden brown or for approximately 15-20 minutes, turning once halfway through to brown all sides
Enjoy your gazpacho with croutons on top!

Blueberry Dream Smoothie

As summer approaches and blueberry picking season begins, give this nutrient-packed smoothie a try.

Ingredients

½ cup blueberries
1 banana (frozen for a creamier smoothie)
1 cup dino kale, packed
2 tbsp rolled oats
2 cups coconut milk
2 ice cubes
1 tablespoon hemp heart seeds for topping

Instructions

Add all ingredients to a high-speed blender
Top with hemp heart seeds
Enjoy!

Check out our free Eating Veg cookbook for more plant-based recipe inspiration!