Summer, friends, the grill that goes and the beer bottles that uncork. There are all the ingredients for an unforgettable evening, but perhaps vegan diners will have to settle for peppers, courgettes and grilled eggplants.
But who said that barbecue is exclusive to carnivores?
To dispel every myth, it is good to immediately change your approach. Vegan recipes are not made to give up taste, but to respect a food choice. therefore a vegan burger can be as rich as a classic one or even contain a few more ingredients. Then go ahead with the use of sauces, spices, fried vegetables and tasty creams based on dried fruit. Even recipes that do not include the creation of a sandwich can be enriched with dressing, compotes and accompanying sauces.
Marinate? Yes thanks
If marinating may not be a priority on the traditional grill, it certainly is when we are preparing to put vegan products such as seitan and tofu on the fire. With a very delicate flavor, they do not have the fats necessary to make cooking "exciting" on the embers: therefore they expect extra help from us. We prepare in advance a marinade with asour emulsion such as that with extra virgin olive oil, lime and black pepper, aromatic like the one with extra virgin olive oil, garlic and rosemary or spicy. In the latter case, measure out extra virgin olive oil, chilli pepper and fresh garlic.
Green light for vegetables, but with style
The classic habit of greasing vegetables and burning them on the fire is for those who consider them an unimportant part of the grill. But if you are vegan, and you know their great taste, value them. Clean the courgettes and aubergines by cutting them into regular slices, while leaving the peppers and cobs whole. Cook the first pepperoni that you will remove only when they are cooked with the scorched skin that detaches from the pulp. You will peel them, remove seeds and petioles and season them with extra virgin olive oil, salt and garlic. The courgettes and eggplants, however, after they have been grilled naturally with only a small addition of coarse salt, must be seasoned with two different emulsions. Extra virgin olive oil, black pepper and thyme for aubergines, extra virgin olive oil, garlic and courgette mint. For the paniclesonce well roasted, just a pinch of salt will suffice.