DJ BBQ's
Ultimate Meat-Free Barbie

DJ BBQ's
Ultimate Meat-Free Barbie

Summer is here, and with it, one of our favourite activities is back in full swing, now maybe more than ever: the BBQ!

But it turns out that hosting a barbecue is not as stress-free as one could imagine, especially if you have guests with different dietary requirements, such as being vegan, gluten-free or allergic to specific foods.
We recently commissioned a study of 2,000 people to find out more about typical BBQ etiquette and how people in the UK cater to guests that have adopted a more
plant-based lifestyle. Turns out that 1 in 5 feel stressed when they find out that one of their guests is vegan or vegetarian. And 4 in 10 feel that as meat-eaters, they would struggle to know what to serve people who are not eating meat.

So in order to put the fun back into barbecuing and get you the ‘host of the year’ prize, we’ve teamed up with DJ BBQ, the best BBQ chef and fire specialist around to show you how to create the ultimate veggie BBQ.

DJ BBQ has created 3 delicious, mouth-watering recipes that you can try for your next BBQ. The twist: they are all veggie-friendly, using our Green Cuisine Meat-Free Sausages and Burgers. These recipes can easily be made vegan, by simply choosing some vegan substitutes.
Check out the recipes and DJ BBQ’s instructions, along with some top tips from the man himself.


Recipe 1: Birds Eye Green Cuisine Burger with Soy/Ginger/Garlic Portobello

The setup

·        Outdoors: Kettle style grill with hood using the half & half technique (arrange your coals on one side, leaving the other free); plancha or grill

·        Indoors: Oven cook at 180 degrees & frying pan

Ingredients

·        1 pack of Birds Eye Green Cuisine Meat-Free Burgers

·        2 buns

·        2 Portobello or field mushrooms

·        Tomato sliced thin

·        Bunch of rocket

·        Horseradish cream sauce (vegan horseradish sauce available)

Baste Sauce

·        20 ml rice vinegar

·        40 ml of light soy sauce

·        40 ml olive oil (vegan)

·        1tbs chopped ginger

·        1-2 cloves of garlic chopped

·        1 chilli de-seeded and chopped (optional for kick)

·        Salt & pepper

Step 1

Put your Green Cuisine Meat Free Burgers in the oven to cook straight from frozen for about 15-20 mins.

Step 2

Throw all the ingredients for the basting sauce into a bowl and mix well. Throw the mushrooms in for a little batch.

Step 3

Now it’s time to get grilling. Have your outdoor cooker set up for indirect heat. Charcoal on one side, no charcoal on the other.  You are creating a couple of heat zones.  Or just cook these in a big frying pan on the stove top.

Step 4 

Toast your buns by placing them over direct heat for 8-15 seconds.  It depends on the heat you are rocking on your cooker. Make sure they look lightly toasted. Baste the buns with butter or vegan substitute for extra flavour.

Step 5 

You’ll need a medium to hot heat to finish cooking the burgers so take them out of the oven and place them over direct heat.  Flipping occasionally for 10-12 minutes.

Step 6

Place mushrooms on at the same time and cook for a couple of minutes per side. Baste throughout.  Flip occasionally until they soften and are nicely cooked. You’ll want to build a nice crust with the burgers making sure there is a nice sear.

Step 7

Once your main components are grilled then it’s time to build your veggie army of deliciousness.

Place the bottom bun down first, then a bed of rocket, the burger, then the mushroom (sliced is nice if you don’t want too much boomtown) and the sliced tomato. Slather some horseradish cream sauce onto the top bun and place on top of your beautiful edible creation. Time for a party in your mouth. Dang, I’m hungry again and I just made two of these! 

Survey highlights:

27% think guests should always bring something for the hosts.

While 46% think bringing an unexpected plus-one is an absolute no-no.

 

Recipe 2: Birds Eye Green Cuisine Sausages in DJ BBQ’s Veggie Home Hash

 

For me, this is the best breakfast dish, but you can easily turn it into a lunch or dinner dish with the inclusion of one ingredient: garlic. I tend to make these in the morning, so I don’t touch the garlic… but if it’s after noon, then garlic goes in.

There are a couple of ways of cheating this recipe.  My grandmother would pre-boil loads of potatoes, let them cool, and keep them in containers in the fridge until it was time to cook. My pops would use leftover baked potatoes.  Here’s my veggie take on their recipes!

I normally cook these indoors on the stove, but if I’m out camping, I'll use a cast iron skillet on the BBQ or fire.  Either way, you just need a good fuel source.  The pan needs to be hot to get that lovely golden colour on your veggies.


Ingredients

·        Pack of Green Cuisine Meat-Free Sausages

·        2-4 baked potatoes (cooled)

·        1 onion chopped

·        1 bell pepper chopped (try and get a couple of colours rocking)

·        8 mushrooms thickly sliced

·        Vegetable oil (I like to use sunflower)

·        Olive oil

·        Rosemary sprigs

·        Sea salt

·        Freshly cracked pepper

·        Garlic smashed and bashed (use this only if you are serving the dish for lunch or dinner)

Prep:

Chop your potatoes blocks or cubes about an inch thick.  Get all your other vegetables chopped and ready to cook.

 

Cook

Make sure you pan is pretty ding doing dang big as you'll need to fry the vegetables separately during the initial stages. Mushrooms have a lot of water in them and can stop the potatoes from going golden and getting that nice crispy coating.  Onions and peppers can also have a similar effect. So, this is how I work it.

Step 1

Place your pan over direct heat on the grill or onto your stovetop. Drizzle a good amount of vegetable oil into the pan and swirl the pan around so it coats the bottom.

Step 2

Once the oil is nice and hot, chuck in your potatoes into one side of the pan and place the Birds Eye Green Cuisine Sausages in the other. Give the spuds a couple minutes of hot heat until the bottoms start turning golden, then move them to one side of the pan. Alternatively, you can pre-cook the sausages in the oven for about 13-15 minutes, whilst you’re handling the veg.

Step 3

Now add the onions and give them their own little zone. Do the same with the peppers and mushrooms.  Chuck in 5-8 sprigs of rosemary (garlic as well if you are doing this post breakfast).

Step 4

Once the potatoes have a nice golden colour and the vegetables are softened up you can bring all these catz to the party.  Mix them all up and let them get to know one another. Including the delicious meat-free sausages. Keep an eye on your heat, you don't want to burn the veg, but you do want to get a decent crisp with the potatoes.

Step 5

Season to taste with salt and pepper. I usually fry up a couple eggs over easy and place them on top of the hash.

Survey highlights:

A third believe, somewhat harshly, that vegetarians and vegans should bring their OWN food when invited to a carnivore’s barbie.

As a result, the one in five who do have a dietary requirement – be it an intolerance, or a choice like veganism - often bring their own food to BBQs to avoid making waves.

 Recipe 3: Birds Eye Green Cuisine Meat-Free Cheeseburger

The setup:

·        Outdoors: Frying pan or plancha direct heat, cloche or bowl

·        Indoors: Frying pan, cloche or large metal bowl

Ingredients

·        1 pack of Birds Eye Green Cuisine Meat-Free Burgers

·        Salt & pepper (optional pinch of onion granules and/or garlic granules)

·        American yellow mustard

·        Slices of your favourite cheese or vegan cheese

·        Quarter iceberg lettuce shredded

·        Condiments of your choice (we go with ketchup and mayo on this as the mustard is cooked in)

·        Water – use a jug or a squeeze bottle.

·        2 burger buns toasted

·        1 small red onion (sliced thin)

·        Pickle slices

·        1 tsp of brown sugar

·        Butter or oil

Step 1

Pre-cook the meat-free burgers in the oven for about 15-20 minutes, straight from frozen.

Step 2

Toast your buns. Place the sliced buns on the grill or in the pan until toasted. This helps create a lovely barrier, so the burger doesn’t fall apart when eating.

Step 3 

Place a frying pan or plancha over direct heat in your outdoor cooker, or on top of your stove.  You’ll need to make sure it’s pretty hot so that you can quickly build up a crust.  Make sure you season with salt and pepper.  I like to add a pinch of garlic and onion granules for extra flavour.  Sometimes a super small pinch of cayenne for kick.

Step 4

Drizzle a small amount of vegetable oil into your pan and swirl it around so that the base is covered.  Let it get hot then place the partially cooked patty into the pan. Give it a quick blast. A minute, boom!

Step 5

Once the bottom burger has been seared and developed a crust, flip it over and brush on some yellow American mustard.  When the other side has developed a crust, flip the burger again and brush on more mustard.  You want the mustard to cook into the burger which will give it a lovely sweet tangy flavour. 
This is an awesome hack for making killer burgers. Loads of top chefs use this technique.  Give the burger a couple of quick flips until the mustard is pretty much cooked into the patty. 

Step 6

There is one key hint to making this the best burger ever:  get your cloche ready as well as some water.  Lay your cheese onto the patty and place the cloche or a larger bowl over the pan. Do this for 20-30 seconds or until the cheese has started to melt.
Now place the top burger bun onto the cheese and squirt a little water next to the burger and quickly replace the cloche.  This creates a lovely steam that will make the burger nice and squishy.  You only need to leave the cloche on for 15-30 seconds to achieve ultimate steamy squishy goodness.

Step 7

Get that bottom bun ready with a splodge of mayo and a handful of iceberg lettuce.  Throw the rest of the burger on top and you are ready to indulge in the tastiest burger ever made by humankind.  Throw in a couple of thin slices of red onion for extra crunch and tang.  A couple of pickle slices will always send the burger to tasty town. Sour is best!

TOP BBQ ETIQUETTE POINTERS ACCORDING TO BRITS


Us Brits have a proper etiquette for any situation, so our survey uncovered some dos and don’ts of attending a barbecue:

  • Do not drop litter and cigarettes in the garden
  • Always let the host know if you are going
  • Do not complain about the food or the options on offer
  • Arrive on time
  • You shouldn't bring any unexpected plus ones
  • You should wait until everyone has eaten before going for seconds
  • Only the host takes charge of the BBQ unless otherwise instructed
  • Do not share details on social media without the host's permission
  • Do not drink too much alcohol if no one else is
  • Guests should always bring drinks

 

Ready to take your BBQ game to the next level? Check out our range of Green Cuisine meat-free products and start grilling! Not only do they taste reaaaal good, they’re also nutritious, full of protein and low in saturated fat. Get more veggie-cooking inspiration from our tasty Green Cuisine recipes.