Get ready to fire up the grill with Susan Waxman’s delicious plant-based recipes, including sweet and sour roasted corn and savory grilled tofu. Perfect for your next BBQ, these simple dishes will satisfy both vegans and omnivores!
Grill Baby, Grill – Susan Waxman
Crickets, cicadas, and slightly cooler nights are all part of nature’s way of slowly letting us know that summer is beginning to wind down. As we start to experience the subtle changes in the environment, it’s the season to fit in the last hurrahs of summer.
Summer is a social season that elicits outdoor activities. My personal experience is that the last month seems to get busier with many party invitations. For all of us who are eating a plant-based diet, we are faced with the magic question: “What does a vegan bring to the barbecue?”
Summertime parties and picnics are fun. Sundresses and sandals, fresh fruit cocktails, crisp whites, and seasonal brews—just throw in some good music and dancing, and we have a fun party going on. Just thinking about all this makes me smile.
Here are my top ideas for the vegan grill that I guarantee will make you happy too:
- Roasted corn on the cob with sweet and sour glaze
- Home-marinated tofu or tempeh burgers
- Seitan-Veggie kabobs with citrus ginger soy sauce
For a gluten-free option, replace the seitan with tofu and use wheat-free tamari in the sauce. - Steamed summer squash and zucchini boats with sweet miso-tahini sauce
- Grilled hearts of romaine with olive oil, sea salt, and aged balsamic
Is your mouth watering yet? If not, here are two recipes that are a hit with both vegans and omnivores:
Roasted Corn on the Cob with “Sweet and Sour Glaze”
Ingredients:
- Organic GMO-free sweet corn
- 3–4 tablespoons organic brown rice syrup
- 1/2 teaspoon umeboshi paste
(This is a thick and savory paste made from the Japanese umeboshi plum.) - 3 tablespoons extra virgin olive oil
- 1/8 teaspoon sea salt
- 1/2 teaspoon umeboshi vinegar
Preparation:
- Pour the brown rice syrup into a prep bowl.
- Add the umeboshi paste to the syrup and mix together using a small whisk or chopsticks.
- Add the olive oil and mix again.
- Add the sea salt and umeboshi vinegar.
- Mix all ingredients thoroughly.
Brush the sauce on raw or partially cooked corn. Make sure to coat it evenly. Place the corn directly on the grill and cook to the desired texture.
Note: As the corn cooks, you can add extra sauce. If the ingredients begin to separate, just stir well before the next use. Sweet and Sour Sauce will stay fresh in the refrigerator. For best results, store in a sealed glass jar.
Grilled Tofu with Sweet Miso Tahini Sauce
Ingredients:
- Tofu, rinsed and cut into 3- to 4-inch cubes
- Miso (Barley)
- Toasted tahini
- Brown rice syrup
Preparation:
Sweet Miso Sauce:
- Place 1 tablespoon of miso in a bowl.
- Add 2 tablespoons of tahini and blend with chopsticks.
- Add 2 tablespoons of brown rice syrup and continue to blend until flavors combine.
Tofu:
- Lightly brush the tofu with olive oil.
- Place the tofu on the grill, cover, and steam for 1 minute.
- Lift the lid, turn the tofu over, and place a little sauce on top.
- Close the lid and steam for another minute. Remove the tofu and place it on a serving dish.
- Serve immediately—it makes for an awesome appetizer.
– Susan Waxman
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