6 Vegan Barbecue Sides That Will Have Your Guests Coming Back For More

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Memorial Day is almost here, and that means camping, grilling, and backyard parties.

While classic barbecue sides like potato salad and macaroni and cheese are big favorites, they don't always work for those following a vegan diet. If you're planning a barbecue this holiday, here are 6 side dishes that will have vegan friends coming back for seconds:

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Spicy Chipolte Hummus:

Ingredients

>>2 (15.5 ounce) cans garbanzo beans, drained

>>1/2 cup water

>>1/4 cup tahini (sesame-seed paste)

>>1/4 cup fresh lemon juice

>>2 tablespoons olive oil

>>1 canned chipotle pepper in adobo sauce

>>2 cloves garlic

>>1 1/2 teaspoons cumin

>>1 (7 ounce) jar roasted red bell peppers, drained

>>6 oil-packed sun-dried tomatoes, drained

>>1/2 cup chopped cilantro

>>1/2 teaspoon salt

>>ground black pepper to taste

Directions

Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

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Quinoa Tabbouleh

Ingredients

>>1/2 cup quinoa

>>2 tablespoons lemon juice

>>1 bunch flat leaf parsley

>>3 green onions (scallions), finely sliced

>>1/2 cup almonds

Directions

Bring a medium saucepan of salted water to the boil. Cook quinoa for 9 minutes or until cooked to your liking. Drain. Meanwhile for the dressing, combine lemon juice with 2 tablespoons extra virgin olive oil. Season. Finely chop the parsley stalks and coarsley chop the leaves. Toss together the cooked quinoa, dressing, parsley, green onions and almonds. Season with a little extra pepper.

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Roasted Garlic Artichoke Spread

Ingredients:

>>28 oz artichoke hearts, drained, rinsed, and water lightly squeezed out

>>10-11 cloves garlic, roughly chopped

>>3 tbsp fresh oregano, chopped or 1 1/2-2 tsp dried

>>1/4-1/3 c olive oil

>>1 tbsp lemon juice

>>1/2 tsp sea salt

>>freshly ground black pepper

Directions:

Preheat oven to 400. Chop artichokes into small chunks and pieces. In a baking dish, combine artichokes with remaining ingredients  and mix well until combined. Cover with aluminum  foil and bake for 45-50 minutes, stirring once or twice, until garlic is softened. Remove from oven and let cool a little before serving.  Season to taste with additional salt and pepper if desired, and a squeeze of lemon.

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Sweet Potato Fries

Ingredients:

>>aluminum foil for pan

>>2 medium sweet potatoes, peeled

>>2 tablespoons olive oil

>>1 tablespoon brown sugar

>>salt and pepper to taste

Directions:

Preheat oven to 450 F. Half the sweet potatoes lengthwise. Place on flat slide and slice 5-6 spears (thick and long strips) of sweet potato. Place them on the aluminum foil and toss with olive oil and sugar. Spread them in one layer. It is important that they have space around them and aren't piled up on each other. Bake for 15 minutes and turn with tongs or a spatula. Bake for another 5 to 10 minutes, until lightly browned. Add salt and pepper. Serve hot, room temperature, or cold.

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Spring Salad

Ingredients:

>>1/3 c cooked buckwheat groats (not Kasha)

>>75 g firm tofu (or protein of choice)

>>1 carrot, sliced

>>1 tomato, sliced

>>3/4 c cucumber slices

>>1/3 c fennel sliced

>>50 g avocado, sliced and cubed

>>1 c butter lettuce (or lettuce of choice)

>>1 olive, sliced

Directions:

Cook buckwheat (I cooked 1/3 c raw buckwheat groats with 2 c water). Bring to a boil, and simmer for 20 minutes. Preheat oven to 375 F. Cube tofu and mix with 1/2 tsp olive oil. I also added 1 tsp curry but you can totally omit that if you don't like it. Place in oven and bake for 20 minutes. Now wash, peel and chop/slice your vegetables and place in a bowl. This took me 20 minutes so my buckwheat and tofu was done just as I finished up the slicing. Drain buckwheat and measure 1/3 c cooked and add to bowl. Chop the tofu to smaller slices and add to the salad. Dress the salad however you like, I ate it without anything so the veggies stay crisp and fresh.

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Broccoli and "Cheese" Hummus

Ingredients:

>>1 15-oz. can chickpeas

>>1 1/2 cups cooked broccoli florets

>>1/4 of a vegetable bouillon cube, dissolved in 1/2 cup of hot water

>>1/2 cup nutritional yeast

>>1 tbsp. olive oil

>>1 clove of garlic, minced

>>1 tsp. minced dried onions

>>1/2 tsp salt (or to taste)

>>Pinch of black pepper

Directions:

Dissolve the bouillon cube in the water and set aside. Place the remaining ingredients, except for the broccoli, in a food processor. Once the cube has dissolved, place mixture into the processor and blend until smooth. Add broccoli and blend slightly, so there will still be visible bits of broccoli.  


Tagged under: health, Wellness