3 Vegan-Friendly Grill Recipes Everyone Will Enjoy

You can cook anything on the grill, from heavy, juicy steaks to light, healthy dishes. If you’re planning a barbecue and have guests who are vegan or healthy eaters, try any of these quick but enjoyable vegan-friendly grilled recipes.

Roasted Garlic and Balsamic Mushrooms

What do you need:

• 1 pound mushrooms, cut into 1/4-inch thick pieces

• 3 garlic cloves, minced

• 2 tablespoons balsamic vinegar

• 1 tablespoon soy sauce

• 1/2 teaspoon minced fresh thyme

• Salt and ground black pepper to taste

In a bowl, combine the garlic, balsamic vinegar, soy sauce, thyme, salt, and pepper. To mix in a sealable plastic bag. Place the mushrooms in the bag and shake to coat with the mixture. Seal and refrigerate for at least 30 minutes. When done, skewer mushrooms and discard excess marinade. Grill mushrooms over medium-high heat for 2 to 3 minutes per side or until just tender.

Grilled cauliflower with honey and lime

What do you need:

• 2 large heads of cauliflower, leaves removed and ends trimmed

• 2 limes, grated and squeezed

• 2 garlic cloves, grated

• 1/4 cup chopped fresh coriander leaves

• 1/4 cup olive oil

• 2 tablespoons of paprika

• 1 tablespoon of chipotle powder

• 1 teaspoon of honey

• 1 teaspoon salt

• Lime wedges, for serving

Trim the sides of the cauliflower heads and cut into 4-inch “fillets.” In a small bowl, combine the lemon juice and olive oil, then add the garlic and honey. In a separate bowl, combine the lime zest, paprika, chipotle, and salt. Brush both sides of the cauliflower heads with the honey and lemon mixture and then sprinkle with the chipotle mixture. Cook on a preheated grill, covered, over medium high heat for 5 to 6 minutes per side or until cooked through. Sprinkle with cilantro and serve with lime wedges.

Grilled Lettuce and Avocado Caesar Salad

What do you need:

• 1 avocado, pitted and quartered

• 1 head romaine lettuce, quartered lengthwise, stems intact

• 1 tablespoon of grapeseed oil

• Sea salt and black pepper to taste

For the dressing:

• 1 garlic clove, crushed and peeled

• 1/3 cup plus 2 tablespoons shelled hemp hearts

• 1/4 cup of water

• 2 tablespoons lemon juice

• 2 tablespoons nutritional yeast

• 1 tablespoon apple cider vinegar

• 1/2 teaspoon Dijon mustard

• 1/4 teaspoon sea salt

• Ground black pepper to taste

Brush the romaine lettuce with grapeseed oil and season with salt and pepper. Cook lettuce and avocado on a preheated grill (avocado should be skin side down) over high heat for about 2 minutes per side. When ready, let it cool on a plate. To make the dressing, combine the garlic, hemp hearts, water, lemon juice, yeast, apple cider vinegar, Dijon mustard, salt, and pepper in a blender and pulse until smooth. gentle. To garnish on grilled avocado and lettuce to serve.

Eat healthy with these delicious vegan grilled recipes!