The first summer of our plant-based vegan lifestyle did not include much plant-based grilling. This was basically because I was still trying to figure out how to plan a decent meal without meat. I’ve always been a cook and meat was something I knew how to do well and to do a lot. After a year of experimenting and menu planning, I’ve got it down. I mean there’s always more learning to do, but I can now plan a vegan, plant-based grilling menu without stress.
This episode is the first of 3 that will focus on Plant-based grilling menus. The other two will be out in July and August, so be on the lookout around the 2nd week of each month 😉
We have each of the recipes in the video listed below. You will notice in the video that I really don’t do a lot of measuring with some of the ingredients. This is because much of the time I just eyeball. That means that, like with most cooking, there are no rules! Go crazy, add different or extra spices. Add more or less of an ingredient. Make them your own. BUT, make sure you season. Seasoning is key with all cooking. I think a lot of the time vegetarian or vegan food is accused of being boring for lack of seasoning…so go for it!
For details on each of the recipes in this episode, check them out here. I’ve also included them below, in recipe format:
- Portobello Mushroom Burgers Recipe
- Grilled Zucchini, Peppers, Onions and Tomatoes
- Red Cabbage Coleslaw – Vegan Friendly
We hope you enjoy the show…especially the bun toasting!
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Kelly (& Steffan)
Full Text Recipes from episode: