What should a vegan bring to a barbecue?

Beer? Potato salad? Seriously, just bring whatever you're grilling for yourself—but bring enough for everyone. Perhaps by tasting just how good your vegan BBQ recipes are, someone might give plant-based cooking a try.

Is anything at a cookout vegan?

If your host isn't vegan or isn't expecting you, don't get your hopes up. More than likely they'll offer you corn on the cob or potato salad or (shiver) beans. All them will have animal products in them and look, it's not entirely their fault. There's a 50/50 chance the salad is vegan. Try sending them this article or bring your own food—and bring enough for everyone.

Is barbecue sauce vegan?

Not all BBQ sauces are vegan. Look deep in the recipe for honey or 'natural beef flavoring'. Stubb's Spicy BBQ Sauce is vegan and available everywhere.

Three Mind-Blowing Vegan BBQ Recipes for the Win

Name: Easy Carrot and Black Bean Burgers
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: barbecue
Ingredients: 1/2 C panko crumbs (gluten-free if you prefer); 1 T Olive oil; 2 Shallots, minced; 1 Small leek, minced; 1 T of San Marzano tomato paste; 2 medium carrots, diced; 1 small red beet, diced; 1 T Apple cider vinegar; 1/2 T good balsamic vinegar; 1 t salt; 1/2 t curry; 2 15-oz. cans of black beans, rinsed and drained, one tablespoon of liquid reserved; Pinch of cayenne pepper

Description

This brightly flavored sauce is the epitome of summer flavor. Make two small containers—one to use and one as a gift for your hosts. Developed from a 1992 recipe by Roger Vergé, replacing the honey and Dijon, with agave nectar and vegan dijon.

Ingredients

Scale

1 t. fennel seeds

1 t. coriander seeds

1/2 c. white wine vinegar (or your vinegar of choice)

1 t. sweet agave nectar

1/2 c. raspberries

1 T. Inspired Vegan Dijon Mustard

2 c. extra virgin olive oil, or your oil of choice

salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Lightly toast the fennel and coriander in a pan on the stovetop.
Add the vinegar, reduce by one third
Add the agave and the raspberries
Bring to a boil then remove from the heat and let cool completely
Lightly whisk in the dijon and oil
Salt and pepper to taste, store in a jar with a tightly fitted lid
Shake like crazy before serving (the bottle, not you—except, OK, you too)

Notes

Here is another great recipe to customize for yourself. Raspberries are in season in early summer, but so are blackberries, gooseberries, strawberries, and a host of other fruit. You can use almost any soft berry here so go crazy. You can also use different Dijon mustards. I chose inspired Vegan because a truly vegan Dijon is hard to find. I am a big fan of Edmond Fallot Walnut Dijon, and it appears their ingredients are vegan—but they don’t have a rating so I can’t guarantee.

Prep Time: 30 Minutes
Cook Time: None
Category: Dressing
Method: Stove Top
Cuisine: American