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.
· 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)
· 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
Put your Green Cuisine Meat Free Burgers in the oven to cook straight from frozen for about 15-20 mins.
Throw all the ingredients for the basting sauce into a bowl and mix well. Throw the mushrooms in for a little batch.
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.
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.
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.
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.
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!
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.
· 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)
Chop your potatoes blocks or cubes about an inch thick. Get all your other vegetables chopped and ready to 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.
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.
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.
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).
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.
Season to taste with salt and pepper. I usually fry up a couple eggs over easy and place them on top of the hash.
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.
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.