You are here

6 Vegan Barbecue Recipes

Spinach Artichoke Dip

1 of 6

All photos

Serves: 15

Ingredients:

2 cans (14 ounces each) organic chickpeas, rinsed and drained

6 tablespoons lemon juice

2 tablespoons tahini

2 cloves garlic

1 can (14 ounces) organic artichoke hearts, rinsed

1 bag (5 ounces) organic baby spinach

Salt

Pepper

Crudité or crackers

Directions:

Combine chickpeas, lemon juice, tahini, and garlic in a blender or food processor for 30 seconds to 1 minute until smooth. Add artichoke hearts, spinach, and salt and pepper to taste. Purée for about 1 minute. (For a chunkier texture, pulse on low until you reach your desired consistency.) Serve with crudité or crackers of choice.

Nutrition score per serving: 144 calories, 6g fat (0g saturated), 21g carbs, 4g protein, 4g fiber

RELATED: 6 Flat-Belly Vegan Meals

Mango Salsa

2 of 6

All photos

Serves: 15

Ingredients:

3 mangos, chopped

1/2 yellow bell pepper, diced

1/2 cup diced red pepper

1/3 cup finely chopped cilantro

1 can (14 ounces) diced tomatoes

2 1/2 tablespoons lime juice

1 teaspoon chili powder

1 clove garlic, minced

Salt

Pepper

Directions:

Combine all ingredients in a large bowl with salt and pepper to taste, mixing well.

Nutrition score per serving: 35 calories, 0g fat (0g saturated), 9g carbs, 1g protein, 1g fiber

BBQ Baked Beans

3 of 6

All photos

Serves: 10

Ingredients:

2 cups dried red kidney beans

2 cups vegetable stock

1 large yellow onion, diced

1 green pepper, chopped

2 cloves garlic, minced

1 cup tomato purée

1/4 cup barbeque sauce

1/4 cup apple cider vinegar

2 tablespoons vegan worcestershire sauce

1 tablespoon chili powder

1 tablespoon brown sugar>

Directions:

1. Soak beans in a large bowl of water overnight or for at least 8 hours.

2. Preheat oven to 300 degrees. Coat a large oven-safe pot with a thin layer of vegetable stock, and set the rest aside. Sauté onion, green pepper, and garlic for 3 to 4 minutes, adding liquid as necessary. Add tomato puree, barbecue sauce, apple cider vinegar, worcestershire sauce, chili powder, and brown sugar. Stir and cover. Place pot in the oven for 4 hours, checking every hour. If more liquid is need, add 1/4 cup vegetable stock at a time, stir, and recover.

Nutrition score per serving: 148 calories, 1g fat (1g saturated), 28g carbs, 9g protein, 6g fiber

Kale Slaw

4 of 6

All photos

Serves: 15

Ingredients:

1 package (20 ounces) kale, shredded

1 package (20 ounces) green cabbage, shredded

1/4 cup unsalted slivered almonds

2/3 cup raisins

1 cup vegan mayonnaise

3 tablespoons tamari

1 teaspoon sesame oil

5 tablespoons ginger

Salt

Pepper

Directions:

In a large bowl, mix kale, cabbage, almonds, and raisins and set aside. In a smaller bowl, whisk together mayonnaise, tamari, sesame oil, ginger, and salt and pepper to taste until smooth. Pour mayonnaise mixture over kale and cabbage mixture and mix with hands, massaging kale until evenly coated, about 5 minutes. Refrigerate for at least 1 hour before serving.

Nutrition score per serving: 108 calories, 5.5g fat (0g saturated), 14g carbs, 3g protein, 2g fiber

Confetti Bean Salad

5 of 6

All photos

Serves: 15

Ingredients:

1/2 cup lime juice

1 teaspoon cayenne

2 tablespoons cumin

1 garlic clove, minced

1 1/2 cups corn kernels

4 cups chopped jicama

1 large red bell pepper, chopped

3 large tomatoes, diced

3 stalks celery, diced

1 bunch cilantro, chopped

1/2 large red onion

2 cans (14 ounces each) black beans, rinsed

Salt

Pepper

Directions:

In a small bowl, whisk together lime juice, cayenne, cumin, and garlic and set aside. In a large bowl, combine remaining ingredients, adding salt and pepper to taste. Add lime juice mixture and mix well.

Nutrition score per serving: 125 calories, 1g fat (0g saturated), 23g carbs, 7g protein, 7g fiber

Macaroni Salad

6 of 6

All photos

Serves: 20

Ingredients

2 packages (16 ounces each) brown rice pasta

6 stalks celery, chopped

10 carrots, chopped

2 red or orange bell peppers, chopped

1 bag (14 ounces) frozen organic peas, thawed

1 cup chopped red onion

1 1/2 cup vegan mayonnaise

6 tablespoons almond milk

1/4 cup apple cider vinegar

2 tablespoons mustard

2 teaspoons sugar

1 teaspoon paprika

2 tablespoons nutritional yeast

1 cup chopped fresh parsley

Salt

Pepper

Directions:

Cook pasta according to package directions. Drain and rinse with cold water. Set aside. Meanwhile, mix celery, carrot, bell pepper, peas, and red onion in a large bowl. In separate bowl, combine mayonnaise, almond milk, vinegar, mustard, sugar, paprika, and nutritional yeast, and whisk until smooth. Combine vegetables and pasta and cover with sauce, mixing until evenly coated. Refrigerate for 2 hours before serving. Top with parsley and add salt and pepper to taste.

Nutrition score per serving: 109 calories, 6g fat (1g saturated), 12g carbs, 3g protein, 3g fiber