Whether you are cooking for just a few people or for many, no style of cooking lends itself to easy, casual, and interactive entertaining the way grilling does. Vegan grilling is becoming more mainstream as cooks realize the potential it offers for getting big flavors from food. Plus, people tend to gather around fires and food, so putting the two together creates social magic. Cooking over a flame has been in our genes for centuries, but the recent shift toward a more healthful style of eating calls for new recipes and techniques.
Cooking indoors using a grill pan on the stove or an electric grill (which may serve double duty as a griddle, panini press, or waffle iron) offers incredible versatility when it comes to getting those great grill flavors year-round. As a result, we are no longer limited by the season or weather, or bound to outdoor grilling on charcoal or gas grills. While these types of grills have their place and are traditional, not everyone has access to an outdoor grill or the desire to use one. An indoor grill, on the other hand, offers kitchen convenience, along with options for using it in new and interesting ways. As a result, grilling—and vegan grilling in particular—has evolved into far more than kabobs on skewers.
One of the greatest advantages of grill-style cooking is the flexibility it brings. Is the kitchen too hot to even consider turning on the stove? Head to the patio or deck. Is it pouring rain outside? Shift the plan from an outdoor grill to a grill pan. Is there a power outage? Fire up that gas or charcoal grill. Once you’ve read chapter 1, which is full of grilling techniques and tips, improvising for any occasion will be easy.
Chapter 2, Scrumptious Starters and Small Plates, is sure to please the palate. There’s something for everyone in this chapter, and many of these recipes can also be served as side dishes.
Chapter 3, Sensational Soups and Sandwiches, offers recipes that span the planet—some with exotic flavors, and others that are American classics. Red Bell Pepper Gazpacho (page 48) pairs beautifully with BBQ Portobello Grillers (page 72). Chimichurri Wraps (page 52) and The Veg Wedge (page 56) are as different (and tasty!) as can be. Feature a few of your favorite sandwiches for a casual party and watch the food disappear. Keep in mind that the marinades used for some of the sandwiches work well in other applications, so be creative with them.
In the heat of the day, you’ll be thrilled to have the option of cooking the main dishes in chapter 4 outdoors. Or adapt these recipes for indoor cooking to warm your kitchen in the winter. Hearty Tempeh-Chickpea Stew with Harissa Biscuits (page 116) and Porcini and Sausage Paella (page 118) are sure to impress guests—or your family. How about a calzone on the grill? You bet! The Broccoli and Cheeze Calzones (page 112) will rival the fare at your favorite pizzeria.
For that space on the plate next to the main dish, see chapter 5, Super Side Dishes. Extra-easy Garlicky Cauliflower (page 131), Smoky Packet Potatoes (page 135), and Lemony Greek Barley Salad (page 128) are crowd-pleasers. Don’t miss the Asian Sesame Noodles (page 138), a less oily version of the take-out classic.
Turning to chapter 6, indulge in tantalizing grilled desserts, whether you are cooking inside or out. Almost-Instant Apple Pies with Dark Caramel Sauce (page 149) come together in just minutes. Skillet-Grilled Mango-Blueberry Cobbler (page 147), with its tropical twist on a traditional recipe, is both comforting and contemporary. For an elegant finish, try the Peach Melba (page 144).
Chapter 7, Remarkable Rubs, Marinades, and Sauces, includes a variety of seasonings and condiments that can be mixed and matched with your choice of proteins or vegetables. These handy recipes, such as All-Purpose Dry Rub (page 158) and Red-Hot Chimichurri Sauce (page 168), can be used in many ways. Smoke Booster (page 161) is a versatile concoction that brings a flavorful lower note to many of these recipes. Keep some on hand for instant flavor.
Every recipe in this book offers indoor cooking options, so you can put together a satisfying and delectable grill meal in any weather or season, and with any type of grilling equipment. To help you get started, see the suggested menus in Grilling for Any Occasion (page 17).
Whether you’re aiming for a casual family meal or an impressive feast for guests, this guide to vegan grilling will help you make the most of every occasion. With these recipes on the outdoor grill, your backyard may become the neighborhood gathering place. In winter the party may just move indoors as you continue your grilling endeavors in the kitchen. If there is anything in life more satisfying than nurturing others through cooking, I haven’t found it. In that spirit, allow me to share Grills Gone Vegan with you. Happy grilling!