Tuesday, April 26, 2011

A Very Vegan Cookout

Memorial Day is right around the corner and so is cookout season. Think using the old BBQ is only for non-vegans? Think again. There are so many things you can grill. You can grill veggie protein which includes veggie burgers and hot dogs, skewers like Gardein brand (or you can make your own and add some bell pepper, onion and tomato on there - yum!), tofu steaks, chick'n breasts, and the list can go on. You can also grill fruits and vegetables for a yummy treat! I personally love portobello mushroom steaks and asparagus cooked on the BBQ. And let's not forget sides...

I have veganized a cookout meal for you that is easy and super delicious. Vegan pasta salad, coleslaw, and even learn how to make your own veggie bean burger! Enjoy your veg-friendly cookout!

Pea Lover’s Pasta Salad

8oz shell pasta, (like Eden Organic vegetable shells - they worked great!)
2 lbs frozen peas, thawed
¼ cup onions, chopped 
¼ cup Daiya mozzarella shreds
¾ cup vegan mayo, (like Vegenaise)
1 tsp mustard
¼ tsp chilli powder
Sea salt & pepper to taste
1 tsp Bragg’s Liquid Aminos/ soy sauce/ shoyu/ or tamari (optional)

Boil pasta. Drain and rinse w/ cool water. Mix everything together in a large bowl. Chill for 3- 4 hours in refrigerator before serving. Enjoy!

DV's Creamy Old Fashioned Coleslaw

1 14oz bag of prepared coleslaw (shredded green cabbage and carrots)
1/2 cup almond milk
3 tbsp vegan butter, melted
½ cup vegan mayo, (like Vegenaise)
1 tbsp rice vinegar
½ tsp salt
½ tsp black pepper
½ tbsp sugar

Place coleslaw mix in large bowl or container (container with lid is easier for shaking/ mixing afterwards). Wisk the last 7 ingredients until mixed completely. That is your dressing. Add to coleslaw and combine well. Refrigerate until ready to serve. Enjoy!

Dirty Bean and Brown Rice Vegan Burger

1 15.5oz can kidney beans, drained and rinsed
¼ cup onions, chopped 
1 tsp garlic
¼ cup sliced almonds
½ cup cooked brown rice, mashed
½ tsp ground cumin
Salt and pepper to taste
1 tsp Braggs
¼ cup & 2 tbsp panko bread crumbs

Mash beans. Place onions, garlic, almonds in food processor. Add to mashed beans. Mash cooked brown rice and add to mixture. Season with seasonings and mix in breadcrumbs. Divide and form into 5 regular sized patties (or 10 minis). You can form and press patties between parchment paper until ready to use (i.e. if you make this early in the day, to prepare for dinner). *Dirty Vegan Tip: I used If You Care silicone coated parchment baking paper to form my patties in, and keep in fridge until I was ready to use them. I like If You Care because they are compostable and biodegradable, chlorine free and unbleached, the silicone is naturally derived from rocks and sand, and their packaging is recycled and recyclable. You can find this parchment paper in Whole Foods down the baking isle.* Grill patties for about 5 minutes or so on each side (depending on how you prefer them to be cooked), flipping several times. Alternatively, you can bake, saute, pan fry, or steam these. Serve in a bun or between two pieces of toasty bread, with your favorite condiments. Enjoy!

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