BBQ Archives - Forks Over Knives

Vegan French Onion Dip

Ellen Boeke — Tue, 25 Jul 2023 17:23:04 +0000

Scoop up this creamy vegan French onion dip with pita chips and veggies while you wait for the main course to come off the grill or out of the kitchen. Perfect for BBQs or birthday parties, this recipe delivers the same sweet, tangy flavor you love about onion dips without the unhealthy ingredients. Silken tofu forms the velvety base while fresh thyme, mustard, and red wine vinegar work in tandem with the caramelized onions to tantalize your taste buds. Apart from serving this dip as an appetizer, you could also use it as a sandwich or burger spread to up the umami. Store extras in an airtight container in the fridge for up to five days—although we doubt there will be any leftovers after you take your first bite!

For more snackable vegan dips, check out these tasty ideas:

Yield: Makes 2 cups dip

2 6-inch whole wheat pita rounds
1½ cups chopped sweet onion
1 sprig fresh thyme
1 12-oz. package soft silken tofu
2 teaspoons red wine vinegar
½ teaspoon dry mustard
½ teaspoon garlic powder
¼ teaspoon sea salt, or to taste
2 tablespoons chopped fresh chives
Bottled hot sauce, to taste (optional)
Crudités: carrot and celery sticks, broccoli and cauliflower florets, jicama chips, and bell pepper strips

Instructions

Preheat oven to 350°F. Split pita rounds in half horizontally; cut each half into six wedges (24 wedges total). Place pita wedges on prepared baking sheet. Bake 10 to 12 minutes or until golden brown. Let cool.
Meanwhile, in a large nonstick skillet cook onion and thyme, covered, over low 8 to 12 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Uncover and increase heat to medium-high. Cook 3 to 4 minutes or until well browned. Add 1 to 2 tablespoons water, stirring to remove any browned bits from bottom of skillet. Remove and discard thyme. Transfer onion to a bowl; let cool.
In a blender combine the next five ingredients (through salt). Cover and blend until creamy. Transfer to bowl with onion. Add chives. Stir to combine. Season with hot sauce (if using). Cover and chill until ready to serve. Serve dip with pita chips and crudités.

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Grilled Summer Squash with Seasoned Bread Crumbs

Darshana Thacker Wendel — Tue, 27 Jun 2023 17:08:21 +0000

This scrumptious summer squash recipe gives the backyard grill staple a glow-up with a crunchy coating of seasoned bread crumbs. Simply slice your squash into medallions, sear on the grill until tender and lightly charred, then gently toss in the herby crumb mixture before gobbling them up. The natural moisture released as they grill ensures the tasty coating stays put, so there’s no need to dip them in a batter beforehand. If you want to kick up the heat, feel free to add a sprinkling of red pepper flakes to the breadcrumbs for a fiery twist. Serve these crispy coins alongside veggies burgers, carrot dogs, or any other plant-based masterpiece you whip up for a summertime BBQ.

For more summer squash recipes, check out these tasty ideas:

Yield: Makes 6 cups

1 cup dry whole grain bread crumbs
1 tablespoon garlic powder
1 tablespoon dried Italian seasoning, crushed
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 medium zucchini, cut into ¼-inch-thick coins
2 medium yellow squash, cut into ¼-inch-thick coins

Instructions

In a wide, shallow dish stir together the first five ingredients (through pepper).
Working in batches, grill squash over medium 3 to 5 minutes per side to get a good sear. Transfer grilled squash to the crumb mixture; turn to coat coins evenly then place on an oven-safe platter.
Sprinkle any leftover crumb mixture over squash. Serve immediately or warm squash in a 350°F oven for 20 minutes.

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Miso-Ginger Grilled Vegetable Farro Bowls

Nancy Macklin, RDN — Fri, 31 Mar 2023 17:17:17 +0000

Broccolini, red bell pepper, bok choy, and spiralized sweet potatoes are marinated in a savory miso-ginger sauce and grilled to char-marked perfection for this wholesome grain bowl recipe. The colorful veggies get an extra punch of flavor from zesty lime juice and spicy red pepper flakes, while the remaining marinade is soaked up by the chewy grains of farro. If farro isn’t your favorite, feel free to swap it out for another whole grain such as quinoa or millet. Sliced raw radishes make a crunchy topping that balances the bold flavors with a refreshing peppery note. (If you don’t have radishes on hand, thinly sliced scallions would also make for a palate-pleasing garnish.) Chow down on this nourishing dish whenever you’re ready to zhuzh up your produce!

Tip: If using an indoor grill pan, you’ll have to grill the vegetables in batches. Keep them warm on a foil-covered baking sheet in a 200°F oven as you go.

For more amazing grain bowl recipes, check out these tasty ideas:

Thai Grain Bowls
Jerk Grain Bowls with Air-Fried Plantain Chips
Green Goddess Grain Bowls
Or check out our full collection of grain bowl recipes

Yield: Makes 2 bowls

⅓ cup low-sodium vegetable broth
¼ cup lime juice
2 tablespoons white miso paste
4 teaspoons grated fresh ginger
2 cloves garlic, minced
¼ teaspoon ground white pepper
¼ teaspoon crushed red pepper
8 oz. fresh Broccolini
2 baby bok choy, halved
1 red bell pepper, cut into bite-size strips
4 scallions (2 trimmed and 2 chopped)
8 oz. spiralized fresh sweet potato
3 cups hot cooked farro
Sliced daikon or rainbow radishes

Instructions

For sauce, in a small bowl stir together the first seven ingredients (through crushed red pepper) and 2 tablespoons water. Preheat a grill pan over medium-high. Grill Broccolini, bok choy, bell pepper, and the trimmed scallions 6 to 10 minutes or until crisp-tender, turning and brushing with 2 tablespoons of the sauce once or twice. Remove vegetables from the grill and keep warm.
Add sweet potato to grill and toss frequently while drizzling with 1 tablespoon of the sauce until crisp-tender.
In a bowl toss together farro, the chopped scallions, and 2 tablespoons of the sauce. Divide farro among two bowls. Top with sweet potato and grilled vegetables. Drizzle with the remaining sauce. Garnish with radish slices.

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Sweet Potato Steaks with Grilled Salsa

Nancy Macklin, RDN — Wed, 01 Mar 2023 18:09:57 +0000

These grilled sweet potato steaks are brushed with a chili-lime marinade and become mouthwateringly meaty after being lightly charred on a grill pan to infuse the tasty tubers with a smoky profile. The Southwestern flavors are further enhanced with a grilled corn salsa featuring spicy jalapeño pepper, tangy-sweet onion, and creamy avocado. Basically, anything that would taste good as a taco topping can be piled onto these sweet potato steaks. Perfect for a plant-based cookout, this grill-tastic recipe is rounded out with a few sprigs of fresh cilantro and an optional drizzle of hot sauce to kick up the heat. Happy feasting!

For more vegan grill recipes, check out these tasty ideas:

Yield: Makes 8 steaks + 3 cups salsa

1 ear fresh corn, husk and silks removed
½ medium onion, thickly sliced
1 fresh jalapeño chile, halved and seeded
3 tablespoons lime juice
1 teaspoon chili powder
½ teaspoon garlic powder
2 8-oz. sweet potatoes, cut into ½-inch planks
½ of a 15-oz. can no-salt-added black beans, rinsed and drained (¾ cup)
½ of an avocado, peeled and chopped
¼ cup chopped fresh cilantro
Sea salt, to taste
Freshly ground black pepper, to taste
Cholula hot pepper sauce (optional)

Instructions

Preheat a grill pan over high. Add corn, onion, and jalapeño. Grill 4 to 6 minutes or until lightly browned, turning occasionally. Drizzle with 1 to 2 teaspoons of water if vegetables are sticking. Transfer vegetables to a cutting board; let cool.
Reduce heat to medium. In a bowl stir together 1 tablespoon of the lime juice, the chili powder, and garlic powder. Add sweet potatoes to grill pan. Lightly brush juice mixture over sweet potatoes. Grill 15 to 20 minutes or until tender, brushing with the remaining juice mixture. While cooking, add 1 tablespoon water at a time to the grill pan and cover with foil to help steam the sweet potatoes, adding more as it cooks off if necessary.
Meanwhile, for salsa, cut corn off cob and place in a medium bowl. Chop onion and jalapeño; add to corn. Add black beans, avocado, cilantro, and the remaining 2 tablespoons lime juice. Mix well; season with salt and black pepper.
Top sweet potato planks with salsa. Drizzle with Cholula (if using).

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BBQ Jackfruit Bowls with Texas Toast

Shelli McConnell — Tue, 13 Sep 2022 19:10:27 +0000

These BBQ jackfruit bowls hit all the right notes for a great eating experience—chewy, zesty, crunchy, and colorful. Meaty jackfruit morsels are marinated in an oil-free BBQ sauce to absorb that classic smoky-sweet flavor, just minus the unhealthy ingredients. A bed of quinoa and broccoli slaw soaks up the excess sauce while quick-pickled red onions and cucumbers add a delicious tang to the dish. Slices of whole grain bread are enhanced with a sprinkling of garlic powder and pepper for an extra dose of savory flavor, but if you want to leave out the toast you can fold everything into a tortilla burrito-style for a delicious lunchtime wrap!

For more jackfruit recipes, check out these tasty ideas:

Yield: Makes 4 bowls

¼ cup apple cider vinegar
1 tablespoon pure cane sugar
2 cups thinly sliced cucumber
1 cup slivered red onion
½ cup thinly sliced radishes
4 thick slices whole grain bread (½-inch thick)
¼ teaspoon garlic powder
Freshly ground black pepper, to taste
1 14-oz. can green jackfruit, rinsed, drained, and shredded
10 to 14 tablespoons purchased oil-free barbecue sauce or Del’s Basic Barbecue Sauce
4 cups hot cooked tricolor quinoa
2 cups broccoli slaw

Instructions

For quick-pickled vegetables, in a small saucepan bring vinegar, sugar, and 1 tablespoon water to boiling. Stir in cucumber, onion, and radishes. Remove from heat; let stand at least 20 minutes, stirring occasionally. Drain before using.
For the Texas toast, place bread on a baking sheet. Mist bread lightly with water. Sprinkle with garlic powder and pepper. Broil 4 to 5 inches from heat about 3 minutes or until lightly toasted, turning once. Cut slices in half diagonally.
In a bowl stir together shredded jackfruit and 2 tablespoons of the barbecue sauce. In bowls arrange jackfruit, quinoa, broccoli slaw, and pickled vegetables. Drizzle with the remaining Barbecue Sauce. Serve with Texas toast.

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Vegan Mixed Grill Platter

Darshana Thacker Wendel — Mon, 12 Sep 2022 17:13:34 +0000

Here’s a fresh way to enjoy whole-food, plant-based veggie burgers: Grill them up alongside a rainbow medley of fresh veggies, cut them into quarters, and serve them in a mixed grill platter. In this recipe we used the incredible plant-based burger patties from Mama Sezz, but any wholesome veggie burger, such as our Five-Ingredient Veggie Burger, can be batch-cooked ahead of time and stashed in the freezer for an easy mixed grill night. The open flames of the BBQ create delicious smoky char marks across the patties and produce so every bite tastes like the long hot days of summer. Serve over a bed of romaine lettuce with red quinoa and a drizzle of WFPB ranch dressing, and you’ve got a mixed grill platter fit for a vegan feast. Pro tip: Package leftovers into individual portions inside airtight containers and devour this tasty dish as your weekday meal prep!

For more vegan grill recipes, check out these tasty ideas:

Yield: Makes 8 cups

1 medium zucchini, cut into ¼-inch-thick coins
1 cup broccoli florets
1 cup cauliflower florets
1 orange bell pepper, cut into 1-inch pieces
1 cup cherry tomatoes
4 Mama Sezz Mama’s Burger patties or other whole-food, plant-based veggie patties
6 cups torn romaine lettuce
2 cups hot cooked red quinoa
½ cup Mama Sezz Mama’s Ranch Dressing or homemade vegan ranch dressing
2 tablespoons chopped fresh parsley

Instructions

Place the first five ingredients (through cherry tomatoes) on a grill rack or in a grill pan. Grill, covered, over medium-high 2 to 3 minutes or until lightly charred.
Grill burger patties, covered, until heated through, turning once. Transfer burger patties to a cutting board; cut patties into quarters.
On a large serving platter arrange lettuce in an even layer. Spoon quinoa over lettuce. Top with roasted vegetables and burger pieces.
In a small blender combine the dressing and ¼ cup water. Cover and blend until smooth. Drizzle over vegetables. Sprinkle with parsley.

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Harissa-Roasted Potato Salad

Nancy Macklin, RDN — Wed, 03 Aug 2022 17:42:25 +0000

Harissa seasoning may become your new favorite ingredient after you get a taste of this irresistible potato salad. The Tunisian spice blend is loaded with the smoky, savory flavors of paprika, cumin, and red pepper, while ground coriander adds a hint of sweetness that makes anything you sprinkle burst with complex aromas. In the case of this tantalizing recipe, a combo of sweet potatoes and russet potatoes gets tossed in the delicious seasoning and mixed with chopped celery, dried apricots, red bell pepper, and plenty of aromatic herbs. This is not your average potato salad—this is a sophisticated, complex, and completely scrumptious dish that will impress even the pickiest eaters!

Tip: To make your own harissa seasoning, in a small bowl combine 1 tablespoon crushed red pepper; 1 teaspoon each smoked paprika, ground cumin, and ground coriander; ½ teaspoon garlic powder; and ¼ teaspoon caraway seeds. For a finer texture, place in a coffee grinder or small food processor and grind until very fine. For extra flavor, toast spices in a dry skillet over medium 1 minute.

Yield: Makes 8 cups

4 tablespoons lemon juice
1 tablespoon tahini
1 tablespoon salt-free harissa seasoning (such as Frontier brand)
1½ lb. sweet potatoes, peeled and cut into ½-inch cubes
1½ lb. russet potatoes, peeled and cut into ½-inch cubes
½ cup chopped onion
½ cup chopped red bell pepper
½ cup chopped celery
¼ cup chopped dried apricots
¼ cup aquafaba
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
1 clove garlic, minced
Sea salt, to taste
Freshly ground black pepper, to taste
¼ cup slivered almonds, toasted

Instructions

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. In a large bowl combine 2 tablespoons lemon juice, the tahini, harissa seasoning, and 1 tablespoon water. Add sweet potatoes and russet potatoes; toss to coat. Place all potatoes on prepared baking sheet. Roast 15 to 20 minutes or until tender. Transfer sheet to a wire rack; cool 20 minutes.
In a large bowl combine roasted sweet potatoes, the onion, bell pepper, celery, and apricots. In a small bowl whisk together the remaining 2 tablespoons lemon juice and the next seven ingredients (through garlic). Drizzle over potatoes; toss to coat. Season with salt and black pepper. Sprinkle with almonds.

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Tempeh BBQ Sandwiches with Pineapple Slaw

Nancy Macklin, RDN — Mon, 01 Aug 2022 17:20:02 +0000

This saucy sandwich is the perfect dish to serve at your next plant-based BBQ. Meaty mushrooms, tempeh crumbles, and wheat berries are simmered in a smoky-sweet barbecue sauce that’s enhanced with chunks of tender tomato for the perfect sloppy Joe–style filling. A simple slaw of red cabbage, fresh pineapple, and scallions pairs perfectly with the tangy flavors to create a sandwich you’ll want to make again and again. Serve this hearty sammie alongside a hearty pasta salad or refreshing summertime soup to turn it into a full-on feast when you have guests to impress!

Yield: Makes 4 sandwiches

1 8-oz. package fresh button mushrooms, finely chopped
1 cup chopped onion
2 cloves garlic, minced
4 oz. tempeh, crumbled
1 cup cooked wheat berries
1 14.5-oz. can no-salt-added diced tomatoes, undrained
½ cup low-sugar barbecue sauce
2 cups shredded red cabbage
1 cup chopped fresh pineapple
¼ cup sliced scallions
2 tablespoons brown rice vinegar
4 100% whole wheat hamburger buns, toasted

Instructions

In a large skillet cook mushrooms, onion, and garlic over medium 5 to 8 minutes or until tender. Add tempeh and wheat berries; mix well. Stir in tomatoes and barbecue sauce. Reduce heat to low; simmer 5 to 8 minutes or until slightly thickened.
Meanwhile, for slaw, in a medium bowl toss together cabbage, pineapple, scallions, and vinegar.
Spoon mushroom mixture on bun bottoms. Top with slaw and bun tops.

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Greek-Style Grilled Eggplant-Steak Supper

Shelli McConnell — Mon, 27 Jun 2022 17:27:57 +0000

This Mediterranean knife-and-fork dinner makes an impressive presentation for company, or dish it up individually for a mouthwatering weeknight meal. Tender eggplant is infused with smoky flavor on the grill then marinated in a mustard-herb vinaigrette for maximum flavor. As the veggies soak, the homemade white bean hummus comes together in a flash and is delicious to dollop on top of each filet when you’re ready to eat. Serve over a bed of whole wheat couscous or quinoa, top with toasted pine nuts, and you’ll feel like you’re dining on a Greek island.

Yield: Makes 8 steaks + 1¼ cups hummus + 2 cups couscous

1 1¼- to 1½-lb. eggplant
5 tablespoons red wine vinegar
2 tablespoons chopped fresh oregano, thyme, and/or basil
2 tablespoons finely chopped shallot
2 teaspoons Dijon mustard
3 cloves garlic, minced
2 cups cooked whole wheat Israeli couscous or quinoa
2 medium tomatoes, sliced
1 tablespoon toasted pine nuts
1 15-oz. can cannellini beans, rinsed and drained
2 tablespoons lemon juice
1 tablespoon tahini
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

Trim ends of eggplant. Cut eggplant crosswise into eight “filets.” Brush both sides of filets with 2 tablespoons of the vinegar. Grill, covered, over medium-high 6 to 8 minutes or just until tender, turning once. Meanwhile, for dressing, in a bowl whisk together the remaining 3 tablespoons vinegar, fresh herbs, shallot, Dijon mustard, and 2 of the garlic cloves.
Transfer eggplant to a 2-quart rectangular baking dish. Pour dressing over eggplant; turn to coat. Cover and let stand 30 minutes, turning filets once.
For White Bean Hummus, in a blender or food processor combine cannellini beans, lemon juice, tahini, the remaining garlic clove, sea salt, and black pepper. Cover and pulse until nearly smooth, adding 1 tablespoon water, if necessary, and scraping down sides as needed. Cover and chill until ready to serve or up to three days.
Arrange couscous, eggplant filets, and tomatoes on a platter. Drizzle vinegar mixture from dish over top; sprinkle with pine nuts and pepper. Serve with White Bean Hummus.

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Summer Squash Veggie Skewers Over Edamame Quinoa

Shelli McConnell — Mon, 13 Jun 2022 17:04:28 +0000

These colorful squash skewers are paired with quinoa and edamame for a robust and delicious summer dinner. Slices of zucchini, bell pepper, mushrooms, and onions are glazed with a savory soy-miso marinade and then grilled to tender perfection. The excess glaze is soaked up by the bed of grains underneath so your entire plate is infused with the finger-licking-good sauce. Serve as the main course or as an easy appetizer alongside veggie burgers, mac and cheese, or a hearty summer salad.

Yield: Makes 8 skewers + 5 cups quinoa mixture

3 cups low-sodium vegetable broth
1½ cups dry red quinoa, rinsed and drained
1 cup frozen shelled edamame
3 medium (8 to 10 oz. each) yellow summer squash and/or zucchini, cut into ¼-inch-thick slices
2 medium red and/or orange bell peppers, cut into 1-inch squares
4 oz. fresh button or cremini mushrooms, cut into ¼-inch-thick slices
1 small sweet onion, cut into 1-inch squares
¼ cup reduced-sodium soy sauce or tamari
¼ cup apple cider
2 tablespoons packed brown sugar
2 tablespoons sliced scallions
2 teaspoons toasted sesame seeds
2 cloves garlic, minced
1 teaspoon grated fresh ginger
½ teaspoon crushed red pepper
Chopped fresh cilantro

Instructions

In a medium saucepan bring broth to boiling. Add quinoa; cover and reduce heat. Simmer 15 to 20 minutes or until tender and liquid is absorbed, adding edamame the last 2 minutes.
Meanwhile, on eight 10-inch skewers, thread squash, bell peppers, mushrooms, and onion, pressing pieces together snugly.
For glaze, in a small bowl whisk together the next eight ingredients (through crushed red pepper).
Brush skewers with some of the glaze. Grill, covered, over medium 10 to 15 minutes or until crisp-tender and lightly browned, turning and brushing with some of the remaining glaze once. Serve over quinoa. Drizzle with the remaining glaze. Sprinkle with cilantro.

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