Grill Vegan – Tips And Tricks

There are also some vegan alternatives when it comes to grilling. In our article, we will show you a few tips and tricks. We will explain how you can make most dishes vegan.

How to grill vegan

There are now many delicious alternatives for vegans, especially for meat. You can buy a variety of meatless schnitzels, vegetable balls, and more in the refrigerated counters of supermarkets.

• You can also replace the meat with well-seasoned tofu. Since tofu itself has no real taste, you need to marinate it well.
• Mix balsamic vinegar, sunflower oil, oregano, herb salt, and pepper, and let the sliced ​​tofu marinate for at least an hour. Only then do you grill it and get aromatic grilled tofu.
• Another secret ingredient for vegan meat substitutes is chickpeas. With her, you can not only make falafel yourself but also a chickpea schnitzel.
• For 4 such schnitzel, you need 200g chickpeas, one onion, one clove of garlic, 2 tablespoons cornstarch, 50g breadcrumbs, some medium-hot mustard, 1 teaspoon capers (you can leave them out if you don’t like them), 50ml soy cream and spices. Season the schnitzel with salt, pepper, sweet paprika, marjoram, thyme, nutmeg, and a pinch of sugar. Marjoram is also used in sausage production and can therefore also give the vegan schnitzel a suitable taste.
• You should soak the chickpeas the night before. Use three times the amount of water for this. Further processing is very simple, as everything is simply put into a blender and pureed. After seasoning, form the schnitzel from this mixture.
• Since these schnitzels are usually fried with oil, we recommend that you use a fireproof grill pan. This ensures that the schnitzel does not stick to the grill. Cast-iron pans, for example, are perfect for this.
• In addition to tofu and chickpeas, you can of course also cook and roast any vegetable on the grill. The grill gives it a slightly smoky taste.
• You can make hummus yourself as a spread or as a dip for grilled vegetables. This is very easy and you only need a few ingredients: 250g chickpeas, 8 tablespoons olive oil, 3 cloves of garlic, 4 tablespoons lemon juice, 4 tablespoons sesame paste (also called tahini), and the usual spices such as salt, cayenne pepper, and paprika powder.
• For hummus, too, you need to soak the chickpeas for at least 12 hours beforehand. Then cook them until they are soft and ready to use.
• Now everything goes into a blender and they mix it until a smooth mass is formed. And the hummus is ready.

The best vegan dip

You probably already know from many other recipes that you can do a lot with aubergines. In addition to stuffed aubergines and grilled aubergine slices, you can also make a dip from the delicious vegetables.

1. Before you process the aubergines, you should carefully pierce them in a few places with a knife. This will prevent the eggplant from expanding and exploding.
2. If the grill still has a little residual heat, place the aubergine on it. Of course, you can also put several pieces on top if you want to make a larger quantity. We recommend a number between 2 and 4.
3. Now you have to keep a close eye on the aubergines and turn them regularly so that they become nice and tender on all sides. The aubergines are done when you can easily press them in with the tongs.
4. Before you cut the aubergines, you should let them cool down completely. Then you can peel off the peel much easier.
5. For the eggplant dip, you only need the inside of the eggplant. So once you’ve cut them in half, grab a spoon and scoop out the flesh.
6. Of course, if you find that there are too many seeds in the pulp, you can fish them out before you continue with the next step.
7. You can now either make the pulp creamy with a potato masher or put the whole thing in a blender. It will become much finer in the blender while using the potato masher will leave a few lumps in the mixture.
8. Now add about 1/2 to 1 teaspoon of vegan yogurt to the mixture.
9. For the spices, you should taste how you like the aubergine dip best. We season the whole thing with salt, cayenne pepper, lemon juice, sesame paste, olive oil, and some garlic. Don’t use too much of the sesame paste or it will end up more like hummus.