Vegan Barbecue: 3 Surprising Side Dishes
Whether you're a vegan, veg-curious or hosting some choosy guests, plant-based recipes abound for all social gatherings. We'll show you how to do barbecue season veggie-style, just in time for July 4th.
Tip #4: Serve surprising sides
Vegans know — the side dishes at the party are normally the only plant-based options on the menu. Often these salads, mashes, and sautés steal the show, so we're not really complaining.
- 1 head cauliflower, chopped into nugget-sized pieces
- 1/2 cup sundried tomatoes, soaked overnight
- 3 tables spoons raw sauerkraut
- 1 clove garlic, minced
- 1/4 cup chopped onion
- 1 tablespoon apple cider vinegar
Preheat your oven to 400 degrees. Place nuggets on to a pan for 30 minutes until slightly browned. In a blender, combine the rest of the ingredients till smooth — this will be a dipping sauce for your nuggets. You can also roast your cauliflower in a solar oven.
Chickpea Tuna Salad
- 2 cans garbanzo beans
- 1/3 cup vegenaise
- 3 stalks celery, chopped
- 1 cup chopped onions
- 1 cup chopped cucumber
Mash the chickpeas with a fork and combine with vegenaise. It was start to smell and taste almost eerily similar to tuna salad at this point. Add veggies and mix together and serve cold. This recipe could surely fool the omnivores in your party with its authentic flavor and texture.
- 1 box quinoa pasta
- 1/4 cup Italian dressing
- 1 cup chopped green bell peppers
- 1 cup chopped red bell peppers
- 1 cup chopped white mushrooms
- 1 cup kalamata olives
Cook the pasta. When it cools, combine the rest of the ingredients in a bowl and serve cold. It's an old favorite and quite easy to veganize. Feel free to experiment with the vegetables in the salad, you can never have too many.
--by Krislyn Placide / Image by iStock/Ju-Lee