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Plant-Based

The Plant Lover’s Guide to Mastering the Grill 

It’s cookout season, but just because you’re on the plant-based train, it doesn’t mean you have to put your grill away in storage. Flex your creative culinary muscles with these genius bbq veg recipes that will make sausages look darn right snoozy.

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It’s cookout season, but just because you’re on the plant-based train, it doesn’t mean you have to put your grill away in storage. Au contraire! Fire that barbie up and get ready to flex your creative culinary muscles with these genius plant-based grilling ideas that will make sausages look darn right snoozy.

1. Feta Chickpea Stuffed Peppers

Halve bell peppers lengthwise, discard seeds, and fill the cavities with a mix of canned garbanzo beans, harissa paste, crumbled feta, fresh mint, and olive oil. Grill over medium heat on a covered grill until the peppers are tender and beginning to collapse into their cheesy chickpea insides. 

2. Moroccan Eggplant Cherry Tomato Haloumi Kabobs

Thread cubed Japanese eggplant, cherry tomatoes, and haloumi cheese on metal skewers. Brush with garlic olive oil and grill over medium high until the veggies are tender and the cheese is lightly charred, 5 minutes per side. Serve with hummus or tzatziki on the side and thank us later. 

3. Korean Tofu Zucchini Bowls

Brush extra firm or sprouted tofu slabs with Korean gochujang paste and grill over medium high alongside 1-inch-thick zucchini rounds until the zucchini is tender and tofu is heated through, 4 minutes. Pile on top of cooked brown rice and add homemade kimchi and bean sprouts for a one-way ticket to flavor town. 

4. Grilled Purple Sprouting Broccoli Soba Noodles

Brush 8 ounces purple sprouting broccoli with 1 tablespoon olive oil and grill over medium heat until the stalks are just tender, about 4 minutes per side. Chop and toss with 8 ounces cooked soba noodles, 1 1/2 teaspoons finely grated fresh ginger, 2 tablespoons low sodium tamari, 1 tablespoon rice vinegar, and 1 teaspoon chili crisp condiment for the ultimate, unexpected plant based grilling dish. 

5. Hasselback Stuffed Tomatoes

Make 5 or 6 cuts in 8 plum tomatoes without slicing all the way through. Stuff thin slices of fresh mozzarella, basil leaves, and a few pine nuts into each cut. Grill, covered, over indirect medium high heat until the tomatoes begin to collapse, about 15 minutes. Spoon a few tablespoons of basil pesto over the tomatoes and serve. It’s a fresh twist on the classic caprese you may never go back to.

6. Paneer and Pepper Whole Grain Naan Pizzas

Spread 4 small whole grain prepared naan breads with your favorite jarred Indian simmer sauce. Sprinkle with sliced bell peppers, thinly sliced mozzarella cheese, and blanched broccoli. Grill over medium low heat, covered, until the cheese is melted and the bread is golden brown on the bottom, 10 minutes. You can just go ahead and lose the pizza delivery number now. 

Read one for more plant based grilling inspo to test out on your grill all summer long:

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