The burning question: what can I serve at a vegan barbecue?
Jerk aubergines, lentil-stuffed courgette, griddled pineapple with maple syrup … Meat-free doesn’t need to mean treat-free when it comes to barbecue season I’ve recently turned
Jerk aubergines, lentil-stuffed courgette, griddled pineapple with maple syrup … Meat-free doesn’t need to mean treat-free when it comes to barbecue season I’ve recently turned vegan. How do I have a great barbecue? Nia, by email Happily, most vegetables benefit from a bit of barbecue action, but the key is not to get too carried away, says Genevieve Taylor, author of How to BBQ “There’s a real leaning for people to overdo barbecues, but you should approach it just as you would any meal, with one central star and a few sides.
After all, there’s no other meal where you’d be expected to eat a chop, a sausage, a kebab and a chicken wing.” Not a meal you’d find Nia devouring, sure, but you get the general idea. Shaun McAnuff, author of Original Flava: Easy Caribbean, would be inclined kick things off with tostones. “They’re a bit like crisps,” he says. “Boil green plantain, which are more dense and not as sweet as yellow ones, then peel and cut into thick circles.” Smash those flat with the bottom of a mug, then barbecue until nice and crisp and serve with guacamole or salsa.
Alternatively, grab some aubergines, Taylor says: “They’re such a sponge for smoky flavours.” Slice lengthways, brush with oil, season and grill until soft. “Spread a filling, such as walnut paté with
spices, herbs and pomegranate molasses, over the slices and roll up.” Those would be nice at room temperature, which also helps with getting ahead. Got a culinary dilemma? Email feast@theguardian.com Continue reading...
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