EH-BBQ-feature

Vegan BBQ Platter

by Northern Life

Garnished with micro mint leaves, and sliced sweet pickled red onion for some acidity to cut through the smokiness.

 BBQ Platter (serves 4)

Aubergene (1)

  • Mix 2 tablespoon of black miso and 1.5 tablespoon of agave.
  • Slice the aubergine into slices (roughly 6 slices from 1 aubergine).
  • Score the slices of aubergine on both and rub in the in the miso.
  • On a hot griddle char the aubergine for 90 seconds a side.

Asparagus (1 large bunch)

  • Click the woody ends from the asparagus and cook in boiling salted water for no longer than 45 seconds.
  • Drain and put immediately into a bowl of cold water (a few ice cubes would help).
  • Dry the asparagus off and place onto the hot griddle for 20 seconds a side or until you get some nice dark charing.

Hispi Cabbage

  • Cut 1 hispi cabbage into 4.
  • Cover each piece with butter, fresh garlic and salt and pepper.
  • Place in a roasting tin and cover half way with apple juice then cover with tin foil.
  • Cook for 25 minutes on 200 degrees celsius.
  • Then remove the tin foil and baste with the apple juice
  • Return to the oven for a further 15 minutes so the apple juice starts to reduce and turn into a syrupy glaze.
  • Remove from the oven and give the quarters 1 final baste with the syrup.
  • Place the quarters onto the hot griddle to achieve nice char marks all over.

Jerk-slaw

  • In a mixing bowl, grate 1 large carrot, finely slice 1 white onion and half a white cabbage.
  • Add 1 tablespoon of jerk seasoning and 1.5 tablespoons of mayo.
  • Mix all together thoroughly.

Charred corn

  • Using cooked vacuum packed char it on all sides on the griddle and then brush with melted garlic butter.

Smoky Tempeh Ribs

  • In a bowl combine 4 tablespoons lemon juice, 2 tablespoons oil, 3 tablespoons tamari (gf soy sauce) 1 tablespoon smoked paprika, 2 cloves of minced garlic, 1 tablespoon BBQ sauce, 1 tablespoon mixed herbs, 1 tablespoon liquid smoke, 1 tablespoon Agave.
  • Slice 250 grams of tempeh in to strips and coat with the marinade.
  • Leave to marinate in the fridge for a minimum of an hour-cook in the oven on 180 degrees celsius for 15-20 minutes.
  • To serve finish on the griddle.

*Garnished with micro mint leaves, and sliced sweet pickled red onion for some acidity to cut through the smokiness.