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Fry Family Foods

22 September 2016, Thursday


The Ultimate Vegan BBQ


What makes the ultimate vegetarian or vegan BBQ? Just because you are vegan or vegetarian doesn’t mean you have to miss out. If putting cauliflower on an open flame isn’t your idea of a barbecue then Fry’s has the solution for you.  With our range of products it is possible to have a vegan meal on the barbecue which isn’t just burnt broccoli or seared celery.

To make things easy for you we have created the Plants on Fire eCookbook (download now) which is packed full of delicious vegan BBQ recipes which will make this summer the best yet!

Here are some of the recipes from the Plants on Fire eCookbook to whet your appetite.

Starter – Crispy Prawn-Style Skewers



Fry’s Battered Prawn-Style Pieces, defrosted
1/4 cup Pistachios, finely chopped
2 tbsp Sesame seeds
1 tsp Ground coriander
1 tsp Ground cumin
1/2 tsp Sea salt
Pinch of freshly ground
black pepper
Olive oil
3/4 Cup Peppadew™ pesto
or Harissa sauce
Lemon wedges
Wooden skewers, soaked in
water for 30 minutes


Prepare the barbecue.

Pistachio dukkah: Combine pistachio, sesame seeds, coriander, cumin, salt and pepper in a small bowl. Thread the prawns onto wooden skewers, brush the prawns with olive oil and roll in the dukkah spice. Cook the prawn skewers on a warm barbecue for 3-4 minutes, turning twice. Serve the skewers with the Peppadew™ pesto, lemon wedges and remaining dukkah spice.




1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper


In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds. Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.

Let the sauce cool completely before transferring to airtight containers and storing in the refrigerator.

Mains – Traditional Burger with Sweet Tomato Relish



1 Box Fry’s Traditional Burgers
1/2 Can of tomato and onion mix
1 tbsp Chutney
1/2 Garlic clove, crushed
75 ML Mustard
200 ML BarbeCue sauce
Salt and pepper
4 Seeded buns
Olive oil for grilling
2 Medium gherkins, sliced
1 Red Onion, thinly sliced
1 Tomato, sliced


Relish: Place tomato and onion mix in small barbecue cast iron pot, add chutney and garlic. Place pot on barbeCue and simmer
for 3 minutes. Season with salt and pepper. Marinade: Combine BBQ sauce and mustard to create basting for Burgers. Grill the Traditional Burgers on the barbecue for 8 minutes, or until cooked through, basting and turning regularly.

Slice the buns in half, lightly brush with olive oil, toast lightly on the barbecue. Assemble the burger: Layer with relish, sliced tomato and watercress. Add the Burgers, gherkins, red onion and more relish.

Dessert – Watermelon Sorbet



1 cup sugar
1⁄2 cup water
1⁄4 cup lemon juice
3 cups watermelon


Cook the sugar, water and lemon juice together, stirring occasionally until the sugar is dissolved to form a syrup. Remove from heat and chill.
Cut up the watermelon and remove all seeds. Puree in a blender or food processor. Stir into chilled syrup.

Freeze in an ice-cream maker according to the manufacturer’s instructions. Pack into an airtight container and store in the freezer.

Sign up for our email newsletter before 31st August 2016 and you’ll be entered into our free prize draw for a chance to win a Berghoff ceramic barbecue worth £300 courtesy of The Cooks Store.

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