What says summer more than a cookout? When most people think of a barbecue they think about burgers, hot dogs, grilled meats, mayo laden potato, macaroni salads, and social activities like beer drinking and yard games. Going Vegan has changed the face of grilling.

At my house, I titillate my husband and children with alternatives to the old standard meat fare and change the narrative. It is not necessary to fill their memories with greasy processed food which form the building blocks for their diet choices later in life. Instead, we make fruit skewers, grilled corn on the cob and garden veggies and eat tofu pups and veggie burgers. I give them vegan thousand island, herby potato salads, sriracha aioli and gluten- free chilled pastas.

Although the menu is vastly different from the cookouts of my youth, the true spirit of the BBQ is preserved by enjoying a meal cooked outside, eating al fresco and playing family games. With so many alternative options, why wouldn’t you opt for evolution?

 

The Best Potato Salad Recipe

Prep:10 mins
Cook: 20 mins
Yield:5-7

Ingredients:

1 pound potatoes, 3 green onions, 2 stalks celery, 1/2 bunch of dill, 3 tsbsp vegan mayo, 1/2 tsp zataar spice, 1/2 tsp smoked paprika, salt and pepper

How to:

1. Boil 1 pound small potatoes skin on and whole for 20 mins until fork tender. I used organic multicolor fingerlings
2. Drain and rinse in cold water and let cool in a large bowl
3. Chop 3 green onions, 1/2 bunch dill and 2 stalk of celery and add to potatoes
3. Add 3 tbsp vegan mayo, 1/2 tsp zataar spice, 1/2 tsp smoked paprika, salt and black pepper to taste. Mix thoroughly until all is distributed evenly and let chill for as long as you can resist.

Grilled Vegetable Marinade

Prep: 5 mins
Yield: 1/3 cup marinade enough to grill several pounds of vegetables when tossed well in a bowl to coat or 8-10 ears of corn rubbed liberally with the paste

Ingredients:

2 tsp dijon mustard, 2 tsp olive oil, 1 large lemon, 1 tsp garlic powder, pinch of salt and black pepper

How to:

1. Combine 2tsp dijon mustard, 1 large lemon juiced, 2 tsp olive oil, 1 tsp garlic powder, a pinch of salt and ground black pepper. Mix with a fork until it is combined well and is super concentrated and thick
2. Toss raw veggies like mushrooms, peeled carrots, zuchinni, peppers, ears of corn in the bowl with the marinade. No need to marinate for long because this really packs a great flavor punch.
3. Grill on chargrill then devour.

Enjoy! If you make this recipe please share with Sara and VeganZine on Instagram with #VeganZineBoston.


Sara Tercero is the Better Food Guru!
You can find more of her recipes and content here.