25 Vegan BBQ Recipes for Summer Grilling | Her Daily Haven

25 Vegan BBQ Recipes for Summer Grilling

Look, I get it. You’ve been told a thousand times that vegan BBQ is just sad veggie burgers and wilted lettuce. But honestly? That’s the kind of thinking that keeps people stuck eating the same boring stuff year after year. Summer grilling isn’t reserved for meat lovers anymore, and these 25 vegan BBQ recipes are about to prove it.

I spent years figuring out what actually works on the grill when you’re cooking plant-based. Not the Pinterest-perfect recipes that fall apart the second they hit the grates, but real food that gets crispy, smoky, and makes everyone at the cookout ask for seconds. Whether you’re fully vegan, trying to eat less meat, or just tired of the same old burgers and dogs, this guide has everything you need to make your summer grilling seriously memorable.

We’re talking juicy portobello steaks, charred corn that’s better than anything you’ve had, crispy tofu that doesn’t stick to the grill, and even desserts that’ll make you wonder why you never grilled fruit before. Ready to completely change how you think about BBQ season?

25 Vegan BBQ Recipes for Summer Grilling 2

Why Vegan BBQ Actually Works Better Than You Think

Here’s something most people don’t realize: vegetables and fruits have higher natural sugar content than meat. When you grill them, those sugars caramelize into this incredible sweet-smoky flavor that you literally cannot get any other way. Whole Foods’ grilling experts explain that this caramelization process is what makes grilled vegetables so addictive.

The char you get from grilling eggplant? That’s not just cosmetic. It transforms the texture from spongy to meaty and adds layers of flavor that steaming or roasting can’t touch. Same goes for portobello mushrooms, which go from regular fungi to something that rivals a good steak when you grill them right.

Plus, let’s be real about the health angle without getting preachy. Plant-based grilling means lower fat content, more fiber, and nutrients that don’t get destroyed by excessive heat the way some animal proteins do. I use this digital meat thermometer even for veggies because getting the temperature right makes all the difference between mushy and perfect.

Pro Tip: Always oil your vegetables AND your grill grates. Unlike meat, veggies don’t release fat as they cook, so they’ll stick like crazy without a proper oil barrier. I learned this the hard way after losing half a batch of zucchini to the grill gods.

The Essential Vegan BBQ Toolkit

You don’t need a ton of fancy equipment, but a few key tools make vegan grilling way less frustrating. First up: get yourself some proper grill baskets. Those flimsy disposable ones? Yeah, they’re garbage. Invest in a heavy-duty grill basket with small holes so you can grill cherry tomatoes, mushrooms, and diced veggies without them falling through.

Metal skewers beat wooden ones every time. No soaking required, they conduct heat better for even cooking, and you can reuse them forever. I’m obsessed with these flat metal skewers because food doesn’t spin around when you flip them.

Here’s where I’ll probably sound like I’m overthinking it, but trust me: silicone basting brushes are worth it. The bristle ones shed, taste weird, and are impossible to clean properly. Silicone wipes clean in seconds and doesn’t hold onto flavors between uses.

Looking for more kitchen essentials that make plant-based cooking easier? Check out these easy vegan meal prep ideas that pair perfectly with BBQ leftovers.

Marinades Are Non-Negotiable

Listen, you can throw a plain chicken breast on the grill and it’ll taste okay because of the fat and natural flavors. Vegetables don’t have that luxury. They need help. A good marinade does three things: adds flavor (obviously), helps prevent sticking, and in some cases, changes the texture.

My go-to formula is stupid simple: acid + oil + salt + whatever flavor profile you’re going for. The acid (lemon juice, vinegar, wine) breaks down cell walls and helps everything penetrate. Oil keeps things from sticking. Salt enhances everything. Then you add your herbs, spices, garlic, ginger, whatever.

For tofu and tempeh, I marinate overnight. For most veggies, even 30 minutes makes a difference. Exception: mushrooms are like sponges, so 15 minutes is plenty or they get waterlogged.

Meal Prep Essentials Used in These Recipes

These are the tools and ingredients that show up again and again in my vegan BBQ rotation:

Extra-Firm Tofu Press – Removes moisture in 15 minutes instead of the old towel-and-books method. Game changer for getting crispy tofu.
Glass Meal Prep Containers – Perfect for marinating in the fridge and storing leftovers. These don’t stain or hold smells like plastic.
Herb Keeper – Keeps fresh herbs alive for weeks. Fresh cilantro and basil make or break BBQ dishes.
Digital Recipe Collection: Plant-Based BBQ Mastery – 50+ tested marinades and rubs with cook times for every vegetable.
Printable Grill Temperature Guide – Laminated reference card showing optimal temps for each veggie type.
Weekly Vegan Meal Planner – Includes BBQ leftover integration and batch cooking strategies.

Want to connect with others crushing the vegan BBQ game? Join our WhatsApp Community: Summer Plant-Based Grilling where members share photos, swap marinade recipes, and troubleshoot grilling disasters in real-time.

25 Vegan BBQ Recipes That’ll Actually Impress People

1. Smoky Portobello Mushroom Steaks

Take massive portobello caps, brush them with a mixture of balsamic vinegar, olive oil, minced garlic, and smoked paprika. Rainbow Plant Life’s grilling guide recommends removing the gills first with a spoon so the marinade penetrates better. Grill for about 5 minutes per side over medium heat. These get meaty, juicy, and have this incredible umami thing going on. Get Full Recipe

2. Charred Corn with Chipotle Lime Butter

Forget boiling corn. Grill it in the husk for 15 minutes, rotating every 5 minutes. Pull back the husks, slather with vegan butter mixed with chipotle powder and lime zest, then throw it back on the grill for 2 minutes to get charred. The smokiness combined with that spicy-citrus butter is ridiculous. Get Full Recipe

3. Crispy Tofu Skewers with Peanut Sauce

Press extra-firm tofu for at least 15 minutes, cut into 1-inch cubes, marinate in soy sauce and sesame oil for an hour. Thread onto skewers with bell peppers and red onion. Grill over medium-high heat, turning every 3 minutes until all sides are golden. Serve with a thick peanut sauce that’s equal parts peanut butter, soy sauce, lime juice, and a splash of maple syrup. Get Full Recipe

Speaking of high-protein options, these skewers pair amazingly with other high-protein vegan meals if you’re trying to up your protein intake.

4. BBQ Jackfruit Sandwiches

Young green jackfruit (canned) shreds just like pulled pork. Drain it well, toss with BBQ sauce, and grill it in a cast-iron skillet on the grill for about 10 minutes, stirring occasionally. The edges get crispy while the inside stays tender. Pile it onto toasted buns with coleslaw. People will genuinely ask what meat you used. Get Full Recipe

5. Grilled Eggplant with Tahini Drizzle

Slice eggplant into 1/2-inch rounds, salt them for 15 minutes to draw out moisture, rinse and pat dry. Brush with olive oil and grill 4-5 minutes per side until you get deep char marks. Drizzle with tahini thinned with lemon juice and water. Add fresh mint and pomegranate seeds if you’re feeling fancy.

6. Teriyaki Tempeh Burgers

Slice tempeh into burger-sized slabs, steam for 10 minutes to reduce bitterness, then marinate in teriyaki sauce for at least 2 hours. Grill 3-4 minutes per side. The tempeh gets these beautiful grill marks and the teriyaki caramelizes into a sticky glaze. Serve on brioche buns with grilled pineapple rings.

7. Grilled Zucchini and Yellow Squash Ribbons

Use a vegetable peeler to make long ribbons of zucchini and yellow squash. Toss with olive oil, salt, pepper, and Italian herbs. Grill in a basket for 5-6 minutes, tossing occasionally. They get slightly crispy at the edges while staying tender. Great as a side or tossed into pasta.

“I tried the BBQ jackfruit sandwiches at my family reunion and my uncle—who thinks vegetables are what food eats—came back for thirds. He still doesn’t know it wasn’t pork.” – Maria, community member

8. Maple-Glazed Grilled Carrots

Baby carrots or regular carrots halved lengthwise work great. Parboil for 5 minutes first so they don’t take forever on the grill. Toss with maple syrup, olive oil, and thyme. Grill over medium heat for 8-10 minutes, turning occasionally, until caramelized and tender.

9. Spicy Grilled Cauliflower Steaks

Cut a whole cauliflower into 1-inch thick “steaks” from the center (save the florets for another recipe). Brush with a mixture of olive oil, smoked paprika, cumin, and cayenne. Grill 5-6 minutes per side over medium heat. The outside gets crispy and slightly charred while the inside stays tender. Seriously underrated.

10. Grilled Peach and Arugula Salad

Halve peaches, brush the cut side with a tiny bit of oil, and grill cut-side down for 3-4 minutes until you get caramelized grill marks. Slice and toss with arugula, candied walnuts, and a balsamic reduction. The warm grilled peaches with peppery arugula is one of those combinations that just works.

For more fresh salad ideas that work great alongside BBQ, check out these vegan salad recipes that are actually filling.

Quick Win: Make a big batch of BBQ marinade on Sunday and keep it in the fridge. When you’re ready to grill, just toss whatever vegetables you have with the marinade and you’re halfway done. Saves so much time during the week.

11. Grilled Asparagus with Lemon and Garlic

Snap off the woody ends of asparagus, toss with minced garlic, olive oil, lemon zest, salt, and pepper. Grill for 4-5 minutes, rolling them occasionally. They should be tender but still have a bit of snap. Squeeze fresh lemon juice over them right before serving. I cook these in this perforated grill pan so they don’t fall through the grates.

12. BBQ Seitan Ribs

Homemade or store-bought seitan works. Cut into rib-shaped pieces, brush generously with BBQ sauce, and grill over medium heat for 3-4 minutes per side. The sauce caramelizes and gets sticky, and the seitan gets this amazing chewy texture. These are messy and fun to eat, just like ribs should be.

13. Grilled Romaine Hearts with Caesar Dressing

Halve romaine hearts lengthwise, brush with oil, and grill cut-side down for 2-3 minutes until charred. The outside leaves get crispy while the inside stays cool and crunchy. Drizzle with vegan Caesar dressing and top with croutons. It’s a whole different experience than regular salad.

14. Sweet and Spicy Grilled Pineapple

Cut pineapple into rings or spears, brush with a mixture of maple syrup and sriracha. Grill for 3-4 minutes per side until caramelized. These work as a side dish, dessert, or even chopped up and added to grain bowls. The sweetness with that spicy kick is addictive.

15. Grilled Poblano Peppers with Corn Salsa

Char whole poblano peppers on all sides until the skin is blackened, about 10 minutes total. Let them steam in a covered bowl for 10 minutes, then peel off the skin, remove seeds, and slice. Serve with fresh corn salsa made from grilled corn kernels, tomatoes, cilantro, lime juice, and diced red onion.

16. Balsamic Grilled Strawberries

Yeah, grilled strawberries. Hear me out. Thread whole strawberries onto skewers, brush with balsamic glaze, and grill for 2-3 minutes, turning once. They get jammy and the balsamic intensifies. Serve over vegan vanilla ice cream. People will think you’re some kind of culinary genius. I use these metal dessert skewers specifically for fruit.

17. Grilled Bell Pepper and Hummus Wraps

Quarter bell peppers and remove seeds. Grill until charred and tender, about 8 minutes total. Let cool slightly, then stuff into pita pockets with hummus, cucumber, tomatoes, and fresh herbs. The smoky peppers make regular hummus wraps taste like they got a serious upgrade.

Need more quick lunch ideas? These wraps pair perfectly with other quick vegan lunches you can pack for work.

18. Korean BBQ Tofu Lettuce Wraps

Press and cube extra-firm tofu, marinate in gochujang, soy sauce, sesame oil, and rice vinegar for at least an hour. Grill until crispy on all sides. Serve in butter lettuce cups with quick-pickled vegetables, cilantro, and sesame seeds. The gochujang gives it this amazing sweet-spicy-savory thing.

19. Grilled Watermelon with Lime and Tajín

Cut watermelon into thick triangular wedges, grill for 2 minutes per side just to get light char marks. Squeeze lime juice over them and sprinkle with Tajín seasoning. The grilling concentrates the sweetness while the lime and spice add complexity. It’s weird, it’s refreshing, and it works.

20. Mediterranean Grilled Vegetable Skewers

Thread cherry tomatoes, zucchini chunks, red onion, and mushrooms onto skewers. Brush with a marinade of olive oil, lemon juice, oregano, garlic, and basil. Grill for 10-12 minutes, turning every 3 minutes. These are colorful, foolproof, and you can prep them hours ahead.

21. Grilled Avocado with Mango Salsa

Halve avocados, remove pit but leave skin on. Brush the flesh with lime juice and a touch of oil. Grill cut-side down for 3-4 minutes until you get grill marks. Fill the cavity with fresh mango salsa. The warm, slightly smoky avocado with cold fruity salsa is an insane texture and flavor contrast.

Tools & Resources That Make Cooking Easier

After making these recipes about a million times, here’s what actually makes the process smoother:

Programmable Grill Thermometer – Set it and forget it. Alerts you when your grill reaches the perfect temp so you’re not constantly checking.
Stainless Steel Grill Brush – The brass ones wear out too fast. This one actually cleans grates properly without leaving bristles behind.
Silicone Baking Mats – Prevents smaller items from sticking when you use a grill basket. Easy to clean and lasts forever.
The Complete Vegan Grilling eBook – 100+ recipes organized by protein type, veggie, and fruit with prep-to-plate timing charts.
Marinade Calculator Spreadsheet – Input your ingredients and it calculates ratios and marinating times based on food type.
BBQ Leftover Meal Planner – Shows you how to repurpose grilled veggies into breakfast, lunch, and dinner throughout the week.

Join our WhatsApp Community: Vegan BBQ Masters to get real-time grilling advice, share your creations, and learn from people who’ve been doing this for years.

22. Grilled Sweet Potato Rounds

Slice sweet potatoes into 1/2-inch rounds, toss with olive oil, smoked paprika, and a pinch of cinnamon. Grill for 5-6 minutes per side until tender with nice char marks. These work as a side dish or you can make sweet potato sliders by topping them with BBQ beans or grilled veggies.

23. Chimichurri Grilled Artichokes

Halve artichokes and steam for 20 minutes until tender. Brush with olive oil and grill cut-side down for 5 minutes until charred. Serve with fresh chimichurri sauce (parsley, cilantro, garlic, red wine vinegar, olive oil). The smokiness with that bright herbaceous sauce is chef’s kiss.

24. Grilled Banana Splits

Split bananas lengthwise (keep the peel on), brush the exposed fruit with melted vegan butter and cinnamon. Grill cut-side down for 3-4 minutes until caramelized. Top with vegan ice cream, chopped nuts, and chocolate sauce. The warm grilled banana with cold ice cream is next-level dessert territory.

Craving more plant-based desserts? These vegan desserts will blow your mind—and nobody will guess they’re dairy-free.

25. Grilled Pizza with Vegetables

Roll out pizza dough thin, brush one side with olive oil, and place oil-side down on the grill for 2-3 minutes until it bubbles and gets grill marks. Flip, quickly add sauce, grilled vegetables (whatever you have left over), and vegan cheese. Close the lid and grill for another 3-4 minutes until the cheese melts and the bottom is crispy. Grilled pizza beats oven pizza any day.

“The grilled pizza changed everything for me. I can throw a BBQ for vegans and non-vegans and everyone’s happy. My brother-in-law who ‘doesn’t eat rabbit food’ had three slices.” – Jason from the community

Making Vegan BBQ Work for Your Weekly Meal Prep

Here’s the thing about grilling a bunch of vegetables: they keep well and they’re incredibly versatile throughout the week. Every Sunday, I fire up the grill and cook way more than I need for one meal. Those grilled veggies become lunch salads, pasta additions, grain bowl toppers, and sandwich fillings for the next five days.

Grilled portobello mushrooms? Slice them and add to vegan pasta dishes all week. That charred corn? Toss it into salads or blend it into soup. The BBQ tofu? Perfect protein for quick work lunches.

I store everything in separate glass containers so I can mix and match throughout the week. Monday might be a grain bowl with grilled veggies and tahini dressing. Wednesday could be a wrap with hummus and those same veggies. Friday becomes a pasta dish with grilled eggplant and marinara.

The marinade game is crucial here too. I keep three different marinades going at all times: a basic olive oil and herb one, a teriyaki-style one, and a smoky BBQ one. That way I can marinate different batches of tofu or vegetables and get completely different flavors without any extra effort.

Pro Tip: Grill extra vegetables on purpose and use them for vegan breakfast scrambles throughout the week. Grilled peppers and onions with scrambled tofu is criminally good.

Common Vegan Grilling Mistakes and How to Avoid Them

Let’s talk about what goes wrong because I’ve made every mistake possible. The biggest one? Not getting the grill hot enough before adding food. Vegetables need that immediate sear to develop flavor and prevent sticking. If you put them on a lukewarm grill, they’ll just steam and get mushy.

Second mistake: cutting vegetables too small. Those tiny pieces fall through the grates or overcook before developing any char. Keep your cuts substantial. Zucchini should be halved or quartered lengthwise, not sliced into coins. Bell peppers work best in large quarters, not diced.

Third: forgetting to oil properly. According to Grillio’s vegan grilling guide, vegetables don’t release fat like meat does, so they need oil on both the food and the grates to prevent sticking. Don’t be shy with it.

Fourth: moving food around too much. Let it sit and develop those char marks. Constantly flipping and poking prevents proper caramelization. Put it down, leave it alone for 3-4 minutes, then flip once.

And here’s one people always overlook: not cleaning the grill properly between uses. Old bits of food create hot spots and make everything stick. I use this heavy-duty grill brush while the grates are still hot. Takes 30 seconds and saves so much frustration later.

Pairing Vegan BBQ with Incredible Sides

The sides make or break a BBQ spread. You can grill the best portobello steaks in the world, but if you’re serving them with sad potato chips, nobody’s impressed. I always do at least two sides: one cold and crunchy, one warm and comforting.

Cold side rotation includes: creamy coleslaw with vegan mayo and apple cider vinegar, pasta salad with grilled vegetables and Italian dressing, watermelon and cucumber salad with mint, potato salad with dill and grainy mustard, or a simple green salad with balsamic vinaigrette.

Warm sides are where you can get creative: grilled corn on the cob with different butter flavors, baked beans with maple syrup and liquid smoke, roasted potatoes with herbs, grilled garlic bread, or these amazing vegan soups that work great even in summer.

Don’t forget snacks for while people are waiting. I always put out a spread before the main food comes off the grill: hummus with vegetables, guacamole with tortilla chips, marinated olives, and these healthy vegan snacks that keep everyone happy.

Making BBQ Season Work for Every Meal

Once you’ve got the basics down, you can extend BBQ season beyond just dinner. Grilled vegetables for breakfast? Absolutely. I make these breakfast skillets with leftover grilled peppers, onions, and potatoes, add some seasoned tofu scramble, and it’s better than any diner breakfast.

Lunch becomes way more interesting when you’ve got grilled stuff in the fridge. Quick pita pockets with hummus and grilled veggies take two minutes to assemble. Grain bowls with quinoa, grilled vegetables, and tahini dressing are filling and nutritious. Even simple sandwiches get upgraded with some grilled eggplant or zucchini.

For more complete meal ideas that incorporate grilled elements, check out these easy vegan dinner recipes that work year-round.

Frequently Asked Questions About Vegan BBQ

Can you really get good flavor from grilled vegetables without meat?

Absolutely, and sometimes even better flavor. Vegetables have natural sugars that caramelize when grilled, creating complex sweet and smoky notes that meat can’t replicate. The key is proper marinade, high heat, and not being afraid of char. Those dark, caramelized bits are where the flavor lives.

How do I prevent tofu and vegetables from sticking to the grill?

Three-step solution: First, make sure your grill is properly preheated and clean. Second, oil both the grill grates AND your food—vegetables don’t release fat like meat, so they need that barrier. Third, don’t move food around too soon. Let it sit for at least 3-4 minutes to develop a crust before flipping, which naturally releases from the grates.

What’s the best vegan protein for grilling?

It depends on texture preference, but extra-firm tofu, tempeh, and portobello mushrooms are the top three. Tofu is the most versatile and absorbs marinades well. Tempeh has a firmer, nuttier profile. Portobellos have that meaty texture people crave. All three hold up great to high heat when prepared properly.

Can I meal prep grilled vegetables for the week?

Yes, and it’s actually brilliant for meal prep. Grilled vegetables keep in the fridge for 5-7 days and can be used cold in salads, reheated in pasta dishes, added to grain bowls, or stuffed into wraps. Sunday grilling sessions are a game-changer for weekday meal efficiency.

Do I need special equipment for vegan grilling?

Not really. A good grill basket for smaller items and metal skewers for kebabs are helpful but not essential. The most important things are a clean grill, proper oil, and good temperature control. You can create amazing vegan BBQ with just a standard grill and basic tools.

Final Thoughts on Vegan BBQ Success

Look, vegan BBQ isn’t about replacing meat with sad substitutes. It’s about recognizing that vegetables, fruits, and plant proteins are genuinely delicious when you treat them right. The grill isn’t just for burgers and steaks—it’s a tool that can transform simple ingredients into something memorable.

Start with one or two recipes from this list. Get comfortable with the basics: temperature control, proper oiling, and patience to let things develop char. Once you nail those fundamentals, experiment with different marinades and flavor combinations. The beauty of plant-based grilling is how forgiving it is. Overcook a portobello? It’s still good. Char some peppers a bit too much? Even better.

Summer grilling season doesn’t have to look the same every year. These 25 recipes give you options whether you’re feeding a crowd, meal prepping for the week, or just want something different for dinner tonight. And honestly? Once you start making grilled vegetables properly, you might find yourself choosing them over the usual BBQ fare.

Fire up that grill and see what happens. Worst case, you learn what doesn’t work. Best case, you completely change how you think about summer cooking. Either way, you’re eating well.