Sizzling Vegan BBQ Platter Recipe

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It’s National BBQ Week, and our friends over at Erpingham House have put together a tasty Vegan platter recipe, perfect for the Summer.

EH 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 slicesfrom 1 aubergine).
  • Score the slices of aubergine on both and rub inthe in the miso.
  • On a hot griddle char the aubergine for 90 seconds a side.

Asparagus (1 largebunch)

  • Click the woody ends from the asparagus and cookin 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 & pepper.
  • Place in a roasting tin and cover half way withapple juice then cover with tin foil.
  • Cook for 25 minutes on 200 degrees celsius.
  • Then remove the tin foil and baste with the applejuice
  • 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 achievenice char marks all over.

Jerk-slaw

  • In a mixing bowl, grate 1 large carrot, finely slice1 white onion and half a white cabbage.
  • Add 1 tablespoon of jerk seasoning and 1.5 tablespoonsof mayo.
  • Mix all together thoroughly.

Charred corn

  • Using cooked vacuum packed char it on all sides onthe 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 saue) 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 withthe marinade.
  • Leave to marinate in the fridge for a minimum ofan 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 sweetpickled red onion for some acidity to cut through the smokiness.

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