If you go to a traditional barbecue, you’ll likely find meat on the grill. Cheeseburgers, sausage, kebabs—you name it. But if you’ve been trying to make some sustainable swaps, you’re in luck: There are plenty of vegetarian grill recipes that taste just as good—if not better.
Studies show that making small food swaps can decrease your carbon footprint by as much as 48%. And this includes swapping animal-derived products for plant-based ones. Why? Because meat and dairy products come with an increased carbon and water footprint in comparison to plant-based products. If you’re able to make small changes, now’s the time.
These vegetarian grill recipes are nutritious, packed with flavor, and planet-friendly. Check out rainbow veggie skewers, meaty ribs made with tempeh, chickpea patties, and even stuffed peppers. With this list, it’s safe to say your summer gatherings definitely won’t be boring.
15 Vegan and Vegetarian Grill Recipes for All Your BBQ Needs
No meat is needed to make these veggie skewers. This option includes zucchini, red onion, and bell peppers. And it’s drizzled with balsamic vinegar and brushed with a garlic herb sauce. Yum. Plus, these skewers only take about 15 minutes to cook!
Ribs, but make them meatless. This vegetarian grill recipe swaps in protein-packed tempeh. Slather on some BBQ sauce, then grill them up to perfection. You won’t even notice you’re not eating meat, and you can even opt for a vegan BBQ sauce.
These stuffed peppers feature a wealth of different flavors. They’re loaded with couscous, cucumber, red onion, and fresh herbs, then topped with a creamy Greek yogurt-based sauce. This meal is perfect for summer: It’s light and easy to prep!
Even though these hot dogs look meaty, they’re actually made with plant-based ingredients like chickpeas, fennel seeds, and vital wheat gluten. Top with all your favorite toppings like pickles, ketchup, or even guacamole, and you have the perfect summer hot dog—minus the loaded carbon footprint.
Grilled cheese sandwiches aren’t typically made on the grill. But you better believe they’re even better that way. This version pairs provolone cheese with a fresh mint pesto that’s packed with flavor. And it can easily be made vegan—just swap the ingredients for vegan alternatives.
Grilled guacamole? Yes, please. Simply grill the avocados, scoop them out of the peels, and add in some jalapeños, diced onion, cilantro, and lime. Then dip away.
This recipe is great for planning ahead. All you need to do is make the veggie burgers as instructed, then cook them on the grill to give them that nice charred finish.
Tofu makes the perfect meatless protein swap for your tacos. After marinating it and grilling it up, put it in a tortilla with a red cabbage slaw and creamy chipotle mayo. This 30-minute meal is perfect for summer get-togethers.
You won’t even miss sausage or pepperoni with this veggie-loaded pizza. It’s topped with eggplant, zucchini, mushrooms, onion, cherry tomatoes, and more. It only takes about 20 minutes to cook this vegetarian-friendly meal, and yes, you can grill your veggies on the barbeque!
Sweet corn on the grill is a summer staple. Top it with a sriracha aioli made from raw cashews, and you’ve got yourself a delicious side dish. Pair this dish with veggie burgers or BBQ pulled jackfruit, and your summer dinner is complete.
These grilled BBQ tofu skewers only require two ingredients: tofu and your sauce of choice. Put the tofu on reusable metal skewers, brush on the sauce, and cook until there are grill marks. Ready in just 20 minutes, this dish is perfect for family gatherings in the yard!
This quesadilla is loaded with flavor thanks to the grilled veggies and melted cheese. Pair with some guacamole for dipping—or maybe try a vegan sour cream. In just 30 minutes, you’ll have a delicious summer meal that everyone can enjoy. And to make it vegan, swap the cheese for a vegan alternative.
Baba ghanoush is super easy to make on the grill. All you need to do is occasionally flip the eggplant. Once it’s ready, combine it with a handful of other ingredients in a food processor.
Even though this dish is best when it’s fresh and warm, you can actually prepare it 3-4 days in advance. Just keep it stored in an airtight, reusable container stored in the fridge.
You don’t need regular steak when you have portobello mushrooms on hand. After marinading and grilling these juicy “meaty” ‘shrooms, you simply grill them up and top with a delicious avocado chimichurri.
Give your Brussels sprouts a burst of flavor with this recipe. Tossed in a mix of mustard, maple syrup, olive oil, sea salt, black pepper, and minced garlic—then grilled to perfection—it’s the perfect dinner side.
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