Recipes for a Plant-Based Summer on The Grill

By Balance Festival Team
Jul 23, 2018
Recipes for a Plant-Based Summer on The Grill
There’s a common misconception that veg doesn’t have a real place on the barbie. When in fact, grilled vegetables can be some of the tastiest and most vibrant summer bites out there.
Scrap the meaty feast and get your veg on with inspiration from some of our fully-fledged foodies from the People of Balance. Show your guests how it’s done the balanced way, with everything from Miso Aubergine, to Harissa Cauliflower Steaks and Sri-Lankan-Inspired Pulled BBQ Jackfruit. 

Cauliflower Steaks, Harissa Hummus and Walnuts
By Mindful Chef

Feel the crunch this summer, with chargrilled baby cauliflower ‘steaks’, sprinkled with Egyptian dukkah, a crunchy blend of nuts and spices. Served over herby buckwheat and harissa-infused homemade hummus. See Recipe.

BBQ Miso Aubergine with Asian Summer Salad
By Pollen + Grace

For anybody looking for the fleshiness of meat, without the meat, aubergine is your friend. Try this - melt in your mouth aubergine, sprinkled with sesame seeds and coupled with a zingy Asian summer salad. See Recipe. 

Pulled BBQ Jackfruit
By Abel and Cole

A vegan version of pulled pork, marrying a delicious fruity pineapple-ish taste with a smoky barbecue sauce. Pile all the deliciousness into cute buns with crisp green salad leaves. See Recipe.

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