Five vegan BBQ recipes

Grilling is becoming more and more popular every year, but neither the grilling process nor the products that we put on the BBQ are among the healthiest. Did you know that processed meat (including sausages, black pudding and bacon) is classified as carcinogenic? A good solution may be not to completely give up barbecue classics, but to diversify them with vegetable equivalents.

Vegan burgers

(preparation: approx. 1 hour)

Blend two cups of beans into a paste, mix with 2 finely grated beetroots, 5 spoonfuls of ground seeds, 2 spoonfuls of flour and 3 heaped teaspoons of barbecue spices. If necessary, season everything with salt or soy sauce. Take portions of the paste with a spoon and form patties in your hands - about 10 pieces should come out of this recipe. Bake the burgers on baking paper for about 35-40 minutes in an oven preheated to 180 degrees. When cooled down, pack the patties in a container, then grill and serve as a burger in a wholemeal bun with vegetables and sauces.

Kumpir

(preparation: approx. 1 hour)

Scrub the potatoes thoroughly, wrap with aluminium foil and bake for an hour in an oven preheated to 200 degrees. During the barbecue, cut the previously baked potato in half, drill with a spoon and stuff with your favourite bean or tofu paste. Put the potato together again, wrap in aluminium foil and place it on the grill or in coal heat. Serve the ready roasted potato with salad.

Barbecue tofu

(preparation: approx. 10 minutes

Slice natural or smoked tofu into one centimetre thick pieces and then gently cut with a knife like a sausage. In a glass, mix 1 tablespoon of rapeseed oil, 1 tablespoon of soy sauce, pressed garlic, 1 tablespoon of smoked paprika and barbecue spices. Spread the paste on the tofu and place on the barbecue, roasting until golden brown on both sides.

Grilled bread with hummus

(preparation: approx. 10 minutes)

Pour 1 jar of drained chickpea to a tall vessel, add 2 spoonfuls of tahini, 2 spoonfuls of olive oil, 2 cloves of garlic and juice from half of a small lemon. Blend for about 5 minutes, adding 1/2 glass of cold water and salt to taste. The paste should be fluffy and creamy. Cut wholemeal bread or pita bread into triangles and grill. Serve with vegetables and hummus.

Courgette or eggplant rolls with dried tomatoes filling

(preparation: approx. 20 minutes)

In a saucepan, boil a bag of millet. Meanwhile, cut a courgette or eggplants (2 pieces) into one centimetre thick slices. Each slice should be slightly salted and stewed with a few spoonfuls of water to soften. Vegetables should be flexible enough not to break when trying to roll them up. Cool the cooked millet and pour into a high vessel with half a jar of dried tomatoes drained from oil and 5 spoonfuls of sunflower seeds roasted on a frying pan. Blend, season with salt and pepper, and then cool. Spread the paste with a spoon evenly on the slices of vegetables and roll them up. Grill the rolls until golden brown.

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