45+ Delicious Friday Dairy-Free BBQ Recipes for a Perfect Summer Weekend

BBQ season is in full swing, and there’s no better way to kick off your weekend than with a delicious, dairy-free feast.

Whether you’re vegan, lactose intolerant, or simply looking for lighter, healthier alternatives, a dairy-free BBQ can be just as flavorful and satisfying as any traditional BBQ.

From smoky grilled vegetables to hearty plant-based mains, there’s something for everyone to enjoy.

In this article, we’ve gathered 45+ mouthwatering Friday dairy-free BBQ recipes that will help you create an unforgettable summer gathering.

These dishes are packed with flavor, fresh ingredients, and, of course, no dairy.

So, fire up the grill, invite your friends and family over, and get ready to enjoy some seriously tasty BBQ!

45+ Delicious Friday Dairy-Free BBQ Recipes for a Perfect Summer Weekend

A dairy-free BBQ can be just as indulgent, fun, and flavorful as any other.

With these 45+ recipes, you can explore a world of smoky, tangy, sweet, and savory flavors that everyone will love.

From grilled veggie skewers to plant-based ribs and tangy slaws, there’s no shortage of creativity and variety to satisfy all your BBQ cravings.

So next time you’re planning your Friday BBQ, remember that the best moments come from sharing delicious food with loved ones—no dairy required!

BBQ Grilled Veggie Skewers

These BBQ Grilled Veggie Skewers are a simple yet flavorful dairy-free recipe perfect for a Friday evening meal. Featuring a colorful mix of bell peppers, zucchini, onions, and mushrooms, they’re marinated in a tangy barbecue sauce before being grilled to perfection. This dish is an excellent option for a quick, healthy, and satisfying BBQ experience, offering both flavor and nutrition without any dairy.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 1 cup button mushrooms, whole
• ½ cup dairy-free BBQ sauce (store-bought or homemade)
• 2 tbsp olive oil
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. In a large bowl, combine the vegetables (bell peppers, zucchini, onion, and mushrooms). Drizzle with olive oil, and season with salt and pepper.
3. Pour the BBQ sauce over the vegetables and toss to coat evenly. Let them marinate for at least 20 minutes to soak in the flavors.
4. Preheat your grill or BBQ to medium-high heat. Thread the marinated vegetables onto the skewers, alternating between the different veggies.
5. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally until the vegetables are tender and lightly charred.
6. Remove from the grill and serve immediately with extra BBQ sauce for dipping, if desired.

These BBQ Grilled Veggie Skewers are not only visually appealing with their vibrant colors but also bursting with smoky, tangy flavors. The combination of fresh vegetables and a savory BBQ marinade creates a mouthwatering dish that can be enjoyed as a main course or a side dish. They’re a perfect way to enjoy a dairy-free BBQ experience with minimal effort, making them ideal for a relaxing Friday night gathering.

Dairy-Free BBQ Pulled Jackfruit Sandwiches

For a hearty and satisfying dairy-free BBQ meal, these Pulled Jackfruit Sandwiches are a game-changer. The jackfruit’s fibrous texture mimics pulled pork, making it the perfect meat alternative for a BBQ sandwich. When smothered in a zesty dairy-free BBQ sauce and topped with crisp coleslaw, this dish offers a delicious and filling option for a plant-based Friday dinner.

Ingredients:

• 2 cans young green jackfruit in brine, drained and rinsed
• 1 cup dairy-free BBQ sauce
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 4-6 soft hamburger buns (dairy-free)
• 1 cup shredded cabbage (for coleslaw)
• ½ cup shredded carrots (for coleslaw)
• ¼ cup dairy-free mayonnaise (for coleslaw)
• 1 tbsp apple cider vinegar (for coleslaw)
• 1 tsp sugar (for coleslaw)

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 4 minutes.
2. Add the drained jackfruit to the pan and use a fork to shred it into pieces. Cook for 5-7 minutes, allowing the jackfruit to absorb the flavors of the onion and garlic.
3. Stir in the smoked paprika, cumin, salt, and pepper. Add the BBQ sauce and cook for an additional 10-12 minutes, stirring occasionally until the jackfruit is tender and coated in the sauce.
4. While the jackfruit is cooking, prepare the coleslaw by combining the shredded cabbage, carrots, dairy-free mayonnaise, apple cider vinegar, and sugar in a bowl. Toss until the ingredients are well combined.
5. To assemble the sandwiches, spoon the pulled jackfruit onto the buns and top with a generous amount of coleslaw.
6. Serve the sandwiches with extra BBQ sauce on the side, if desired.

These Dairy-Free BBQ Pulled Jackfruit Sandwiches are a flavorful and satisfying alternative to traditional pulled pork. The jackfruit’s tender texture absorbs the smoky BBQ sauce perfectly, making each bite a savory delight. The creamy, tangy coleslaw adds the perfect crunch and balance to this dish. These sandwiches are ideal for anyone looking for a plant-based BBQ option on a Friday evening that is both delicious and filling.

BBQ Cauliflower Bites

These BBQ Cauliflower Bites offer a tasty, healthy alternative to traditional fried BBQ wings. Roasted cauliflower florets are tossed in a tangy dairy-free BBQ sauce and baked until crispy, creating a crunchy, satisfying snack or appetizer. This dish is an excellent choice for anyone looking to enjoy the bold flavors of BBQ without the dairy or meat, making it a perfect addition to your Friday night spread.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 cup dairy-free BBQ sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp ground black pepper
• Salt to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the cauliflower florets in a single layer on the prepared baking sheet. Roast in the oven for 20-25 minutes, flipping halfway through, until the cauliflower is golden and crispy.
4. While the cauliflower is roasting, warm the dairy-free BBQ sauce in a small pan over low heat.
5. Once the cauliflower is crispy, remove it from the oven and toss it in the warmed BBQ sauce, making sure each piece is coated.
6. Return the cauliflower to the baking sheet and roast for an additional 5 minutes to allow the sauce to caramelize.
7. Garnish with fresh parsley, if desired, and serve immediately.

These BBQ Cauliflower Bites are a fantastic way to enjoy a crispy, savory snack without any dairy or meat. The roasted cauliflower is tender on the inside and crispy on the outside, while the smoky BBQ sauce adds a tangy kick. These bites are perfect as an appetizer, snack, or even a light dinner option on a Friday night. They are sure to satisfy even the most discerning BBQ lovers with their bold, satisfying flavor and delightful texture.

BBQ Grilled Tofu Steaks

BBQ Grilled Tofu Steaks are a fantastic way to enjoy the smoky flavors of a traditional BBQ without any dairy or meat. The tofu steaks are marinated in a tangy, rich BBQ sauce and grilled to perfection, providing a hearty, satisfying dish with a perfect balance of crispy exterior and tender interior. This dish is an excellent option for anyone looking for a plant-based, dairy-free alternative to grilled meats.

Ingredients:

• 1 block firm tofu, pressed and sliced into 1-inch thick steaks
• ½ cup dairy-free BBQ sauce
• 2 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Start by pressing the tofu to remove excess moisture. Once pressed, slice the tofu into 1-inch thick steaks.
2. In a small bowl, combine the BBQ sauce, olive oil, soy sauce, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Place the tofu steaks in a shallow dish or resealable plastic bag and pour the marinade over the tofu. Let it marinate for at least 30 minutes, or up to overnight, in the refrigerator.
4. Preheat the grill or BBQ to medium-high heat. Lightly oil the grill grates to prevent sticking.
5. Grill the tofu steaks for 5-7 minutes per side, or until they develop grill marks and become slightly crispy on the edges.
6. Remove from the grill and garnish with fresh cilantro, if desired. Serve with your favorite side dishes.

BBQ Grilled Tofu Steaks are a simple yet incredibly satisfying dish for anyone craving the smoky, bold flavors of BBQ. The marinated tofu takes on the BBQ sauce beautifully, resulting in a savory and tender bite with a crispy edge. These steaks are perfect for anyone following a dairy-free or plant-based diet and can easily be customized with additional seasonings or toppings for added flavor. Serve them with roasted vegetables or a fresh salad for a complete, wholesome meal.

BBQ Sweet Potato Wedges

BBQ Sweet Potato Wedges are a delicious, nutritious side dish or snack that packs a punch of flavor without any dairy. These wedges are coated in a smoky, tangy BBQ sauce, then roasted to perfection for a crispy exterior and soft interior. With their natural sweetness paired with bold BBQ flavors, these wedges are a great addition to any Friday night BBQ spread or as a healthy snack on their own.

Ingredients:

• 2 large sweet potatoes, cut into wedges
• 2 tbsp olive oil
• ½ cup dairy-free BBQ sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
3. Spread the seasoned sweet potato wedges in a single layer on the prepared baking sheet.
4. Roast in the oven for 25-30 minutes, flipping halfway through, until the wedges are crispy on the outside and tender on the inside.
5. While the wedges are roasting, warm the BBQ sauce in a small pan over low heat.
6. Once the sweet potato wedges are done, remove them from the oven and drizzle with the warmed BBQ sauce.
7. Garnish with fresh parsley, if desired, and serve immediately.

These BBQ Sweet Potato Wedges are a perfect blend of natural sweetness and smoky BBQ flavors, making them a delightful side dish or snack. Roasting the wedges brings out their natural flavor, while the BBQ sauce adds a delicious tangy kick. Whether served with grilled vegetables, tofu, or as a stand-alone dish, these wedges are an easy, satisfying, and dairy-free option for any BBQ feast.

BBQ Chickpea Salad

A fresh and zesty BBQ Chickpea Salad is a light yet satisfying meal, ideal for a Friday dinner. With protein-packed chickpeas, crunchy vegetables, and a smoky BBQ dressing, this salad is bursting with flavors that make it a perfect dairy-free option. It’s an easy-to-make dish that can be served on its own or as a side to your favorite grilled dishes.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• 1 small red onion, thinly sliced
• 1 cup corn kernels (fresh or frozen)
• 1 cup mixed greens (spinach, arugula, or lettuce)
• 2 tbsp olive oil
• ¼ cup dairy-free BBQ sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and corn.
2. In a small bowl, whisk together the olive oil, BBQ sauce, apple cider vinegar, smoked paprika, salt, and pepper until smooth and well combined.
3. Drizzle the BBQ dressing over the chickpea mixture and toss gently to coat all the ingredients evenly.
4. Add the mixed greens to the salad and toss again just before serving.
5. Garnish with fresh cilantro, if desired, and serve immediately.

The BBQ Chickpea Salad is a vibrant and nourishing dish that combines the smokiness of BBQ sauce with the crunch of fresh vegetables and protein-packed chickpeas. This salad is not only dairy-free but also full of flavor, making it the perfect dish for a quick and satisfying Friday meal. It’s light yet filling, and the smoky BBQ dressing ties all the ingredients together for a deliciously balanced meal. You can enjoy it on its own or pair it with grilled tofu or veggie skewers for a complete BBQ experience.

BBQ Cauliflower Steaks with Avocado Salsa

BBQ Cauliflower Steaks with Avocado Salsa provide a bold and vibrant dairy-free meal that is perfect for any Friday BBQ. The cauliflower is sliced into thick steaks, seasoned, and grilled until tender with crispy edges, then topped with a fresh and creamy avocado salsa. This dish offers the perfect combination of smoky grilled flavors and creamy, refreshing salsa, making it an ideal vegetarian or plant-based option for a Friday feast.

Ingredients:

• 1 large head of cauliflower, sliced into 1-inch thick steaks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 avocados, diced
• 1 small red onion, finely chopped
• 1 small tomato, diced
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Preheat your grill or BBQ to medium-high heat. Brush the cauliflower steaks with olive oil, and season with smoked paprika, garlic powder, salt, and pepper.
2. Grill the cauliflower steaks for about 5-7 minutes per side, until they are golden brown with crispy edges and tender in the center.
3. While the cauliflower is grilling, prepare the avocado salsa by combining the diced avocados, chopped onion, diced tomato, lime juice, and cilantro in a bowl. Gently toss to combine, ensuring the avocado remains intact.
4. Once the cauliflower steaks are cooked, remove them from the grill and top each steak with a generous scoop of avocado salsa.
5. Serve immediately, garnished with additional cilantro if desired.

BBQ Cauliflower Steaks with Avocado Salsa are a perfect dish to impress your guests at a Friday BBQ, offering a satisfying combination of smoky flavors and fresh, creamy toppings. The grilled cauliflower steaks bring a hearty texture and savory richness, while the avocado salsa adds a zesty and cooling contrast. This dish is not only dairy-free but also a deliciously filling option that can easily stand on its own or complement other grilled sides.

BBQ Portobello Mushroom Burgers

BBQ Portobello Mushroom Burgers offer a rich, meaty texture without any dairy or meat, making them an excellent choice for anyone seeking a plant-based alternative. The large, juicy portobello mushrooms are marinated in a savory BBQ sauce, then grilled to perfection and served on a dairy-free bun with your favorite toppings. This recipe provides a hearty, satisfying burger experience without compromising on flavor or texture.

Ingredients:

• 4 large portobello mushrooms, stems removed
• ½ cup dairy-free BBQ sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 4 dairy-free burger buns
• 1 cup mixed greens
• 1 tomato, sliced
• 1 small red onion, sliced
• Pickles (optional)

Instructions:

1. Preheat your grill or BBQ to medium-high heat. In a small bowl, combine the BBQ sauce, olive oil, garlic powder, salt, and pepper.
2. Brush both sides of the portobello mushrooms with the BBQ sauce mixture and let them marinate for about 10-15 minutes.
3. Place the mushrooms on the grill and cook for about 4-5 minutes per side, or until they become tender and develop grill marks.
4. Toast the burger buns on the grill for 1-2 minutes until lightly crispy.
5. Assemble the burgers by placing a grilled portobello mushroom on each bun. Top with mixed greens, a slice of tomato, onion rings, and pickles if desired.
6. Serve immediately, garnished with extra BBQ sauce on the side if desired.

BBQ Portobello Mushroom Burgers are an irresistible dairy-free alternative to traditional burgers, packed with smoky, savory flavors. The meaty texture of the portobello mushrooms makes them a hearty choice for a burger, while the tangy BBQ sauce adds an extra layer of depth. This dish is ideal for anyone looking for a satisfying and plant-based BBQ option, whether for a casual Friday dinner or a weekend gathering with friends.

BBQ Chickpea and Quinoa Stuffed Peppers

BBQ Chickpea and Quinoa Stuffed Peppers are a wholesome and flavorful dish that combines protein-packed chickpeas, nutrient-rich quinoa, and the smoky goodness of BBQ sauce. These stuffed peppers are a great dairy-free meal for a Friday night, offering a perfect balance of savory flavors and textures. This recipe is ideal for meal prep, making it a delicious and filling option for the weekend.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup dairy-free BBQ sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers upright in a baking dish.
2. In a medium pan, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
3. Add the chickpeas to the pan and use a fork to lightly mash them. Stir in the cooked quinoa, smoked paprika, cumin, salt, and pepper. Mix well and cook for 3-5 minutes until heated through.
4. Pour in the BBQ sauce and stir to combine. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
5. Stuff the bell peppers with the BBQ chickpea and quinoa mixture, pressing down gently to pack them.
6. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Garnish with fresh parsley before serving.

BBQ Chickpea and Quinoa Stuffed Peppers are a wholesome, dairy-free dinner option that’s full of flavor and texture. The combination of protein-rich chickpeas and quinoa with the smoky BBQ sauce makes these stuffed peppers both satisfying and nourishing. They’re perfect for a Friday meal or as part of a larger BBQ spread, and they can easily be made ahead for meal prep. This dish is sure to be a crowd-pleaser for anyone seeking a hearty, plant-based meal.

BBQ Spaghetti Squash with Avocado Lime Drizzle

BBQ Spaghetti Squash with Avocado Lime Drizzle is a light yet flavorful dish that combines the smoky goodness of BBQ with the fresh zest of avocado and lime. The spaghetti squash is roasted and shredded into noodle-like strands, then topped with a tangy, creamy avocado-lime drizzle and a sprinkle of fresh herbs. This dish is perfect for those looking for a dairy-free, low-carb alternative to traditional pasta.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 ripe avocado
• 2 tbsp fresh lime juice
• 1-2 tbsp water (to thin the drizzle)
• 1 tsp garlic powder
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil, and season with salt and pepper.
2. Place the squash halves face down on a baking sheet and roast for 40-45 minutes, or until the squash is tender and easily shredded with a fork.
3. While the squash is roasting, prepare the avocado lime drizzle. In a small blender or food processor, combine the avocado, lime juice, garlic powder, and water. Blend until smooth, adding more water if needed to reach a drizzle consistency.
4. Once the squash is roasted, use a fork to scrape out the flesh, creating spaghetti-like strands.
5. Toss the shredded squash with a little more olive oil and BBQ sauce, if desired, and serve with a generous drizzle of the avocado lime sauce.
6. Garnish with fresh cilantro and serve immediately.

BBQ Spaghetti Squash with Avocado Lime Drizzle is a wonderfully fresh, light, and dairy-free alternative to traditional BBQ sides. The spaghetti squash provides a satisfying texture similar to pasta, while the creamy avocado-lime drizzle brings a refreshing contrast to the smoky flavors. This dish is perfect for anyone looking for a healthy, low-carb option that’s full of flavor. Whether enjoyed as a main dish or paired with grilled proteins, it’s sure to be a hit at your next BBQ.

BBQ Jackfruit Tacos

BBQ Jackfruit Tacos are a perfect dairy-free, plant-based alternative to traditional pulled pork tacos. The jackfruit mimics the texture of shredded meat, absorbing all the rich, smoky flavors of BBQ sauce. Served in soft tortillas and topped with fresh, crunchy veggies, these tacos are a flavor-packed meal that’s perfect for a Friday night BBQ or taco Tuesday.

Ingredients:

• 2 cans young green jackfruit in brine (drained and shredded)
• 1 tbsp olive oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 cup dairy-free BBQ sauce
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
2. Add the shredded jackfruit to the pan and cook for another 5 minutes, stirring occasionally.
3. Stir in the BBQ sauce, smoked paprika, cumin, salt, and pepper. Cook for an additional 10-12 minutes, allowing the jackfruit to soak up the sauce and become tender.
4. While the jackfruit is cooking, warm the corn tortillas in a dry skillet or on the grill for about 30 seconds per side.
5. To assemble the tacos, spoon the BBQ jackfruit mixture into the tortillas and top with shredded cabbage, avocado slices, and fresh cilantro.
6. Serve with lime wedges on the side for an extra burst of freshness.

BBQ Jackfruit Tacos are a delicious and satisfying plant-based meal that mimics the flavors and textures of traditional BBQ pulled pork. The jackfruit absorbs the smoky BBQ sauce, creating a rich and savory filling, while the fresh toppings like cabbage and avocado add a refreshing crunch. These tacos are perfect for anyone following a dairy-free diet or anyone looking to try a new, inventive BBQ dish. Serve them up at your next BBQ gathering for a flavorful and fun dish everyone will enjoy.

BBQ Lentil and Vegetable Skewers

BBQ Lentil and Vegetable Skewers are a colorful and nutritious dairy-free alternative to traditional meat skewers. Packed with protein-rich lentils, colorful vegetables, and a smoky BBQ marinade, these skewers are perfect for grilling season. They offer a satisfying texture and bold flavor that makes them a great choice for anyone following a plant-based or dairy-free diet.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• ¼ cup dairy-free BBQ sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cumin
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your grill or BBQ to medium-high heat.
2. In a large bowl, combine the cooked lentils with olive oil, BBQ sauce, smoked paprika, garlic powder, cumin, salt, and pepper. Stir to coat the lentils evenly.
3. Thread the vegetables (bell pepper, zucchini, onion, and cherry tomatoes) onto skewers, alternating between the vegetables and spoonfuls of the BBQ lentils.
4. Grill the skewers for 6-8 minutes, turning occasionally until the vegetables are tender and slightly charred.
5. Remove from the grill and garnish with fresh parsley, if desired.
6. Serve the skewers with a side of rice or a fresh salad for a complete meal.

BBQ Lentil and Vegetable Skewers offer a flavorful, protein-packed option for anyone craving the smoky, grilled flavors of a BBQ without the meat or dairy. The combination of tender vegetables and hearty lentils, coated in a rich BBQ sauce, creates a perfect balance of textures and flavors. These skewers are a great addition to any BBQ spread and are sure to satisfy both vegans and non-vegans alike. Whether served as a main course or a side, they provide a healthy, filling, and delicious dairy-free alternative.

BBQ Tofu Skewers with Pineapple and Bell Peppers

BBQ Tofu Skewers with Pineapple and Bell Peppers are a vibrant and satisfying dairy-free dish that combines the smoky flavors of BBQ with the sweet and tangy taste of pineapple. Marinated tofu cubes are threaded onto skewers with bell peppers and pineapple chunks, then grilled to perfection. This dish is a perfect choice for those seeking a plant-based BBQ option that’s both tasty and visually appealing.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 cup pineapple chunks (fresh or canned)
• 2 tbsp soy sauce or tamari (for gluten-free option)
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. Preheat your grill or BBQ to medium-high heat.
2. In a bowl, whisk together the soy sauce, olive oil, maple syrup, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper.
3. Add the tofu cubes to the marinade and let them soak for at least 20 minutes, stirring occasionally to ensure even coverage.
4. While the tofu is marinating, prepare the skewers by threading tofu cubes, bell pepper chunks, and pineapple pieces onto them, alternating the ingredients.
5. Grill the skewers for 6-8 minutes per side, turning occasionally until the tofu is crispy and the vegetables are slightly charred.
6. Serve the skewers with a side of rice or quinoa for a complete meal.

BBQ Tofu Skewers with Pineapple and Bell Peppers are a delicious and visually stunning addition to any dairy-free BBQ spread. The smoky grilled tofu, paired with the sweetness of pineapple and the vibrant bell peppers, offers a perfect balance of flavors. This dish is a great option for vegans, vegetarians, or anyone looking to enjoy a healthier BBQ meal without compromising on taste. They are easy to prepare, customizable with your favorite veggies, and sure to be a crowd-pleaser at your next BBQ gathering.

BBQ Sweet Potato Fries with Spicy Ketchup

BBQ Sweet Potato Fries with Spicy Ketchup are a delightful dairy-free side dish that pairs the natural sweetness of roasted sweet potatoes with a smoky BBQ flavor. These crispy fries are baked until golden brown, then served with a homemade spicy ketchup for an extra kick. This recipe is an ideal accompaniment to any BBQ meal, providing a healthier alternative to regular fries while still delivering bold, satisfying flavors.

Ingredients:

• 2 large sweet potatoes, peeled and cut into thin fries
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup ketchup (dairy-free)
• 1-2 tbsp sriracha sauce (adjust to taste)
• 1 tbsp apple cider vinegar
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato fries in olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
3. Bake for 25-30 minutes, flipping halfway through, until the fries are golden and crispy.
4. While the fries are baking, prepare the spicy ketchup by mixing the ketchup, sriracha sauce, and apple cider vinegar in a bowl. Adjust the spice level to your preference.
5. Once the fries are cooked, remove them from the oven and sprinkle with fresh parsley, if desired.
6. Serve the sweet potato fries with the spicy ketchup for dipping.

BBQ Sweet Potato Fries with Spicy Ketchup are a perfect dairy-free side dish to complement any BBQ meal. The natural sweetness of the sweet potatoes pairs beautifully with the smoky BBQ seasoning, while the spicy ketchup adds a bold, zesty flavor. These fries are crispy, satisfying, and full of flavor, making them a healthier alternative to traditional fries without sacrificing taste. They’re ideal for dipping and make a great accompaniment to grilled meats or as a stand-alone snack at your next BBQ.

BBQ Vegan Ribs with Apple Slaw

BBQ Vegan Ribs with Apple Slaw offer a creative and satisfying dairy-free alternative to traditional ribs, using jackfruit as the “meat.” The jackfruit is marinated in a flavorful BBQ sauce, then roasted to perfection with a caramelized, tender texture that mimics the consistency of pork ribs. Paired with a crisp, refreshing apple slaw, this dish provides a delicious balance of smoky and tangy flavors that will impress both vegans and non-vegans alike.

Ingredients:

• 2 cans young green jackfruit in brine, drained and shredded
• 1 cup dairy-free BBQ sauce
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 cups shredded cabbage
• 1 apple, julienned
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp agave or maple syrup
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded jackfruit with the BBQ sauce, soy sauce, maple syrup, olive oil, smoked paprika, garlic powder, salt, and pepper. Toss to coat the jackfruit evenly in the marinade.
3. Spread the jackfruit mixture onto the prepared baking sheet in an even layer. Roast for 30-35 minutes, stirring halfway through, until the jackfruit is tender and caramelized.
4. While the jackfruit is roasting, prepare the apple slaw. In a medium bowl, mix together the shredded cabbage, julienned apple, apple cider vinegar, Dijon mustard, agave, and a pinch of salt. Toss to combine.
5. Once the jackfruit is roasted, remove it from the oven and assemble the “ribs” by piling the BBQ jackfruit onto a plate and serving with the apple slaw on the side.
6. Garnish with fresh parsley and serve immediately.

BBQ Vegan Ribs with Apple Slaw are a flavorful and innovative dairy-free BBQ dish that will surely impress your guests. The jackfruit mimics the texture of traditional ribs, while the tangy BBQ sauce gives it that authentic smoky flavor. Paired with the crunchy and refreshing apple slaw, this dish offers a perfect balance of sweet, smoky, and tangy flavors. It’s an ideal choice for those looking to enjoy a plant-based BBQ feast without sacrificing taste or texture.

Note: More recipes are coming soon!