As we all know, summer is grilling season and grilling is one of the favorite hobbies of most Germans. But barbecue parties don't just mean juicy sausages and delicious steaks! Grilling is a great way to bring out the flavors of any food that goes on the grill grate. Just because you don't eat meat or fish doesn't mean you have to miss out on a delicious grilled treat.
Vegetarian grillingdoesn't have to mean boring and tasteless vegetables - in fact, vegetarian recipes are more versatile than you probably think! Whether veggie burgers, grilled tofu, creamy grilled cheese or even fruit as a healthy dessert - with this variety, no one will miss the meat. Our ideas for vegetarian grill recipes are clear proof of this and will be a total hit even among meat lovers, we promise!
The pleasure of eating outdoors with friends and family and enjoying delicious grilled dishes with a beer is the highlight of summer. It's also a great way to add some variety to our diet. In fact, vegetarian grilling is an art that we should all master. Because just like with meat, there are also many little things and tricks for vegetables and the like that ensure a real culinary delight. To prevent them from drying out and burning, you should generously coat the vegetables with oil or butter beforehand. Different marinades highlight the flavors and ensure incredibly delicious grilled food. The longer you marinate the vegetables, the more aromatic and intense the taste becomes. Mixtures of honey, mustard, lime juice, fresh herbs, balsamic vinegar or yogurt are perfect for vegetarian grill recipes.
Vegetarian Grill Recipes - Delicious vegetarian burgers with rice and kale pesto
Juicy hamburgers are simply a must at a barbecue party. But what if you don't eat meat? Tasty, hearty and quick to prepare – all vegetarians will get their money’s worth with this recipe for vegetarian burgers. Serve it withhomemade pestoand you have the perfect vegetarian grilled food!
Ingredients:
- 400 grams of brown rice, cooked
- 120 grams walnuts, lightly toasted
- 1 can of chickpeas
- 2 cloves of garlic, finely chopped
- 2 tbsp avocado or olive oil
- 1/2 onion, finely chopped
- 90 grams of whole wheat flour
- 1 egg white
- 1 teaspoon each of cumin powder, smoked paprika and chili powder
- Salt and pepper to taste
Kale pesto:
- 240 grams of kale
- 40 grams of honey or agave syrup
- 2 tablespoons basil, fresh or dried
- 1 TL Oregano
- 1 tbsp olive oil
- a pinch of salt
- 50ml water
Preparation:
- Preheat the grill to medium heat.
- Finely chop the garlic and onion. Heat 1 tablespoon of avocado oil in a large pan and fry the onion and garlic for 2 minutes.
- Place chickpeas in a bowl and mash with a fork.
- Add the rice, onion-garlic mixture, chopped walnuts, flour, avocado oil and spices to the chickpeas and mix everything well.
- Stir in the egg whites and work into a sticky dough.
- Form 6 patties with your hands and grill for 10-12 minutes per side.
- To make the kale pesto, simply put all the ingredients in a blender and mix until smooth. If the mixture becomes too dry, you can add 1-2 tablespoons of water.
- Place the patties on a burger bun, top with pesto, tomatoes and iceberg lettuce and enjoy!
Delicious recipe for hot dogs with a difference
We all know the vegetarian sausages from the supermarket. However, most of them are full of preservatives and sugar and are anything but healthy. So how about a vegetarian hot dog with carrots? Yes, you read that right! With a delicious marinade and smoky grilled flavor, this is one of the best vegetarian grilled recipes you can make.
Ingredients:
- 6 large carrots
- 230 ml vegetable broth, low sodium
- 20 ml apple cider vinegar
- 2 tablespoons soy sauce, low sodium
- 2 EL Honig
- 1 tbsp each smoked paprika and mustard seeds
- 1/2 teaspoon each coriander, garlic and onion powder
- 6 hot dog buns
- 1/2 red onion, finely chopped
- 3 EL Senf
- a cucumber, sliced
Preparation:
- Peel and halve carrots. Cover with water in a large pot and bring to a boil. Reduce the heat and cook for 8-10 minutes.
- Mix the carrots in a container with vegetable broth, apple cider vinegar, soy sauce, honey and spices and place in the refrigerator for at least 3 hours or overnight.
- Grill the carrots for 5-6 minutes, turning occasionally.
- Place in a hot dog bun, top with onions, mustard and cucumber and you're done!
Grilled tempeh skewers with peanut sesame sauce
Along with tofu and seitan, tempeh is a popular meat substitute among vegans and vegetarians and is an excellent onevegan Proteinquelle. These tempeh skewers are clear proof that vegetarian grilled recipes can taste just as good as juicy steaks and rolls.
Ingredients:
- 200 grams of tempeh
- 30 ml soy sauce
- 1 tbsp sesame or olive oil
- 1/2 teaspoon each cumin and smoked paprika
Peanut sesame sauce:
- 65 grams of peanut butter, crunchy
- 45 ml full-fat canned coconut milk or almond milk as a low-calorie alternative
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1 teaspoon each of soy sauce and maple syrup
- 1/2 tsp Chili paste or Sambal Oelek
- a pinch of fresh ginger, grated
Preparation:
- Whisk together soy sauce, sesame oil, cumin, and paprika in a small bowl.
- Cut tempeh into bite-sized pieces and add to the marinade. Stir well and place, covered, in the refrigerator for at least 1 hour.
- Skewer the individual pieces of tempeh onto metal skewers and set aside. You can also use vegetables if you like. Onions, peppers or zucchini, for example, are perfect for this.
- Grill the tempeh skewers for 2-3 minutes per side or until golden brown.
- Mix the peanut sauce ingredients together well in a small bowl, adding 1-2 tablespoons of water if necessary, until you get a creamy consistency.
- Place the tempeh skewers on a large plate, drizzle with peanut sauce and serve with some salad.
Grilled avocado with caprese salad
Have you ever tried grilled avocado? If not, then it's time to change that. Served warm from the grill and with tomatoes and mozzarella - this will be your new favorite avocado recipe, believe us!
Ingredients:
- 2 large avocados
- 1 spring onion
- 350 grams cherry tomatoes, halved
- a pack of mini mozzarella
- 4 cloves of garlic, finely chopped
- 40 ml olive oil
- fresh basil, chopped finely
- Balsamic-Essig
- Salt and pepper to taste
Preparation:
- Whisk together olive oil, garlic, salt and pepper in a small bowl and chill for 1 hour.
- Preheat the grill and lightly grease it. Halve the avocados and brush generously with the garlic oil.
- Place each avocado half face down on the grill and grill for 3-4 minutes.
- Mix the basil with the tomatoes and mozzarella and season.
- Stuff the avocados with the tomato mixture, drizzle with balsamic vinegar and enjoy!
Grilled halloumi with blueberry sauce
No matter whether you are a vegetarian or a meat eater – vegetarian grilled recipes with grilled cheese are always a hit! Halloumi is a Greek, semi-firm type of cheese that does not melt or melt and is therefore ideal for grilling. If you love the combination of sweet and savory, then our next recipe is perfect for you!
Ingredients:
- 400 grams of halloumi
- 1 tbsp olive oil
- Spices of your choice – oregano, basil or mint would be good choices
Blueberry dressing:
- 320 grams of fresh blueberries
- 50 ml Balsamic-Essig
- 3 EL Honig
- 40 ml olive oil
- 1 tsp salt
Preparation:
- Preheat grill to medium heat.
- Cut the halloumi cheese into slices, brush on both sides with olive oil and season with spices of your choice.
- Grill for 3-4 minutes per side and set aside.
- Mix the ingredients for the blueberry sauce well in a bowl and fry in a large pan for about 5-8 minutes, stirring constantly.
- Place the halloumi on a plate with some fresh salad, drizzle with blueberry sauce and serve.
Grilled portobello mushrooms with pesto aioli sauce
Portobello mushrooms have a meat-like texture and neutral flavor, making them a great option for easy vegetarian grilling recipes. Served with a delicious aioli sauce and salad, you will hardly notice the difference.
Ingredients:
- 4 large portobello mushrooms
- 55 ml Balsamic-Essig
- 40 ml olive oil
- 1 tbsp soy sauce or tamari
- 180 grams of Greek yogurt or 1 small avocado
- the juice of a lemon
- 1 tbsp grated lemon peel
- 1/2 tsp dried oregano
- 2 cloves of garlic
- fresh basil leaves
- Salt and pepper to taste
Preparation:
- Remove the stems of the portobello mushrooms, rinse and dry with a paper towel.
- Whisk together balsamic vinegar, olive oil, soy sauce, oregano, salt and pepper in a small bowl.
- Place the mushrooms with the marinade in a sealable container and place in the refrigerator for 10 minutes.
- In the meantime, prepare the aioli sauce. To do this, place yogurt or mashed avocado with lemon juice, lemon zest, garlic and basil in a blender and mix until smooth. Add 1 tbsp water if necessary until you reach a creamy consistency.
- Lightly grease the grill and preheat to medium heat.
- Grill the portobello mushrooms for 5-7 minutes per side.
- Serve warm with aioli sauce and enjoy!
Roasted Pepper Dip: The Best Muhammara Recipe
In addition to delicious grilled food, creamy dips should not be missing at a barbecue party. Classics likehomemade hummus, feta dip and baba ganoush are undoubtedly all-time favorites. But how about a little variety and a creamy dip made from roasted peppers? The following Muhammara recipe is the perfect addition to vegetarian grill recipes!
Ingredients:
- 2 red peppers
- 30 ml olive oil
- 120 raw walnuts
- 1 garlic clove, coarsely chopped
- 2-3 tbsp tomato paste
- 90 grams of breadcrumbs
- 2 EL Granatapfel-Syrup
- 1 teaspoon each pepper and sumac (Turkish spice)
- 1/2 teaspoon each salt and sugar
Preparation:
- Brush the parika peppers with 1 tablespoon of olive oil and grill for 3-4 minutes per side.
- Place in a bowl, cover with cling film and let cool.
- Meanwhile, toast the walnuts in a pan until golden brown, 3-4 minutes.
- Peel the peppers and cut them into small strips.
- Place all ingredients in a blender and blend until smooth.
- Chill for 1 hour and garnish with a little olive oil, chopped walnuts and fresh parsley before serving.
Grilled peaches – recipe for the ultimate summer treat
And after the best vegetarian grill recipes, there are also some ideas for grilled desserts! These Grilled Peaches with Pistachios and Blackberry Coconut Cream are the perfect healthy dessert for summer! If you don't like peaches, you can substitute with your favorite variety. We think bananas with a pinch of cinnamon would taste just as wonderful!
Ingredients:
- 4 medium sized peaches
- 1 can coconut milk, chilled
- 2 tablespoons honey or maple syrup
- 170 grams of fresh blackberries
- 30 grams of pistachios, finely chopped
Preparation:
- Preheat the grill to medium heat.
- Halve the peaches and brush generously with honey.
- Place on the grill and grill for 3-5 minutes.
- Pour coconut milk into a bowl and beat with a hand mixer until fluffy.
- Puree half of the blackberries in a blender and add to the coconut cream. Stir lightly.
- Top the peaches with coconut cream, blackberries and pistachios and enjoy!
