25+ Easy and Flavorful Friday Vegan BBQ Recipes to Kickstart Your Weekend

Fridays are the perfect time to unwind and indulge in a delicious meal that brings joy to the entire family or group of friends.

If you’re looking to elevate your Friday gatherings with some mouthwatering plant-based options, you’ve come to the right place.

Vegan BBQ recipes are a fantastic way to enjoy the smoky, savory flavors of the grill, all while keeping things cruelty-free and full of fresh, wholesome ingredients.

Whether you’re hosting a backyard BBQ, enjoying a casual meal with loved ones, or just craving something new for dinner, these 25+ vegan BBQ recipes will surely impress.

From sizzling tempeh ribs to smoky grilled veggies, we’ve curated a collection of flavorful and easy-to-make dishes that will satisfy both vegans and non-vegans alike.

Get ready to fire up the grill and make your Friday nights unforgettable with these delicious plant-based BBQ creations!

25+ Easy and Flavorful Friday Vegan BBQ Recipes to Kickstart Your Weekend

As you can see, vegan BBQ recipes offer an endless variety of flavors, textures, and possibilities, perfect for any Friday gathering.

Whether you’re looking for appetizers, mains, or sides, there’s something for every taste and preference.

By incorporating plant-based ingredients into your BBQ spread, you’ll not only create mouthwatering meals but also contribute to a more sustainable and ethical way of eating.

These 25+ recipes prove that vegan BBQs are just as exciting, flavorful, and satisfying as traditional ones—if not more!

So, the next time Friday rolls around, fire up your grill, get creative, and enjoy these delicious vegan BBQ recipes with friends and family.

Grilled Maple-Glazed Tofu Skewers

These grilled tofu skewers are perfect for a summer BBQ, offering a delicious balance of smoky, sweet, and savory flavors. The maple glaze caramelizes beautifully on the grill, while fresh veggies add vibrant colors and textures. Whether you’re hosting a backyard cookout or enjoying a casual Friday dinner, these skewers are a plant-based delight everyone will love.

Ingredients:

• 1 block of firm tofu (pressed and cut into cubes)
• 1 red bell pepper (cut into chunks)
• 1 zucchini (sliced into rounds)
• 1 red onion (cut into wedges)
• 2 tbsp olive oil
• 3 tbsp maple syrup
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together maple syrup, soy sauce, Dijon mustard, smoked paprika, and olive oil.
2. Marinate the Tofu: Add tofu cubes to the marinade and let them soak for at least 30 minutes, turning occasionally for even coating.
3. Assemble the Skewers: Thread tofu and veggies alternately onto the skewers.
4. Grill the Skewers: Preheat the grill to medium heat. Place the skewers on the grill, brushing with leftover marinade. Cook for 8-10 minutes, turning frequently until the tofu is golden and slightly crispy.
5. Serve: Serve hot, garnished with fresh herbs or alongside a crisp green salad.

These maple-glazed tofu skewers are a fantastic addition to any BBQ table, leaving even non-vegans craving more. The glaze adds a burst of flavor to every bite, making it a satisfying and guilt-free treat.

Smoky Eggplant and Bell Pepper Steaks

This recipe takes humble eggplants and bell peppers to a new level by infusing them with a smoky marinade and charring them to perfection. Juicy, flavorful, and incredibly easy to prepare, these “steaks” make a hearty and satisfying main dish for your Friday vegan BBQ.

Ingredients:

• 2 large eggplants (sliced into thick rounds)
• 2 bell peppers (halved and seeds removed)
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 1 tsp liquid smoke (optional)
• 1 tsp smoked paprika
• 1 clove garlic (minced)
• Salt and pepper to taste

Instructions:

1. Prepare the Marinade: In a small bowl, mix olive oil, soy sauce, liquid smoke, smoked paprika, garlic, salt, and pepper.
2. Marinate the Vegetables: Brush the eggplant slices and bell peppers generously with the marinade. Allow them to sit for 15-20 minutes to absorb the flavors.
3. Grill the Vegetables: Preheat the grill to medium-high heat. Place the eggplant slices and bell peppers on the grill. Cook for 5-7 minutes per side until grill marks appear and the vegetables are tender.
4. Serve: Serve the smoky eggplant and bell pepper steaks on a plate with a side of grilled corn or quinoa salad.

These smoky “steaks” bring bold flavors to your BBQ, showcasing how vegetables can steal the show with the right preparation. Perfectly charred and seasoned, they’ll leave you wanting more.

BBQ Jackfruit Sliders

For a crowd-pleasing vegan BBQ option, these jackfruit sliders are unbeatable. The tangy BBQ sauce perfectly mimics traditional pulled pork, while soft buns and crisp toppings add delightful texture. They’re easy to prepare and bursting with flavor, making them the star of your Friday gathering.

Ingredients:

• 2 cans of young green jackfruit (drained and rinsed)
• 1 tbsp olive oil
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• 1 cup vegan BBQ sauce
• Slider buns
• Coleslaw (optional, for topping)

Instructions:

1. Prepare the Jackfruit: Shred the jackfruit with a fork to resemble pulled meat.
2. Cook the Jackfruit: Heat olive oil in a pan over medium heat. Sauté onion and garlic until softened, then add the jackfruit. Cook for 5 minutes, stirring occasionally.
3. Add BBQ Sauce: Pour BBQ sauce over the jackfruit, mixing well. Simmer for 10-15 minutes, allowing the jackfruit to absorb the sauce and become tender.
4. Assemble the Sliders: Toast the slider buns lightly, then fill them with BBQ jackfruit. Top with coleslaw if desired.
5. Serve: Serve warm with extra BBQ sauce on the side.

BBQ jackfruit sliders are a perfect example of how plant-based eating can be fun, flavorful, and satisfying. They’re ideal for sharing and are sure to impress even the most skeptical BBQ fans.

Grilled Portobello Mushroom Burgers

These grilled Portobello mushroom burgers are a satisfying and savory alternative to traditional meat patties. The rich umami flavor of the mushrooms, combined with a smoky marinade and toppings, makes this dish a standout at any vegan BBQ. Perfect for a Friday evening, this burger offers a meaty texture while being completely plant-based.

Ingredients:

• 4 large Portobello mushroom caps (cleaned and stems removed)
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 4 whole grain burger buns
• Fresh lettuce, tomato slices, and pickles (for topping)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together olive oil, balsamic vinegar, soy sauce, garlic powder, onion powder, salt, and pepper.
2. Marinate the Mushrooms: Brush the mushroom caps with the marinade and let them sit for 15-20 minutes to absorb the flavors.
3. Grill the Mushrooms: Preheat the grill to medium-high heat. Place the mushrooms on the grill, gill side down, and cook for 5-7 minutes per side until they are tender and have nice grill marks.
4. Assemble the Burgers: Toast the burger buns lightly. Place the grilled mushrooms on the bottom buns, then top with fresh lettuce, tomato slices, pickles, and any other desired toppings.
5. Serve: Serve immediately, with fries or a side salad for a complete meal.

These Portobello mushroom burgers are a delicious and satisfying option for any BBQ. The meaty texture and deep flavors of the mushrooms make them an unforgettable alternative to traditional burgers.

Spicy Grilled Cauliflower Steaks

Grilled cauliflower steaks are a fantastic option for those seeking a smoky, spicy, and hearty vegan dish. These thick cauliflower slices are marinated in a flavorful blend of spices, then grilled until charred and tender. It’s a delicious and satisfying dish for your next BBQ gathering, packed with bold flavors and plant-based goodness.

Ingredients:

• 1 large cauliflower (cut into thick steaks)
• 3 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Instructions:

1. Prepare the Marinade: In a small bowl, whisk together olive oil, smoked paprika, cumin, chili powder, turmeric, salt, and pepper.
2. Marinate the Cauliflower: Brush both sides of the cauliflower steaks with the marinade and let them sit for 10-15 minutes to soak up the flavors.
3. Grill the Cauliflower: Preheat the grill to medium-high heat. Place the cauliflower steaks on the grill and cook for 6-8 minutes per side, until tender and slightly charred.
4. Finish and Serve: Drizzle lemon juice over the grilled cauliflower and garnish with fresh cilantro. Serve with a side of rice, quinoa, or a green salad.

These grilled cauliflower steaks are a standout vegan BBQ option. The spices bring out the natural flavors of the cauliflower, creating a dish that’s both spicy and satisfying.

Vegan BBQ Chickpea Salad Wraps

These vegan BBQ chickpea salad wraps are packed with protein and flavor, making them a perfect addition to your Friday BBQ. The smoky, tangy BBQ sauce pairs beautifully with the crunchy veggies and creamy chickpeas, all wrapped in soft tortillas. These wraps are an easy, portable, and refreshing meal that’s sure to be a hit.

Ingredients:

• 1 can chickpeas (drained and mashed)
• 1/2 cup vegan BBQ sauce
• 1/4 cup shredded carrot
• 1/4 cup diced cucumber
• 1/4 cup red onion (finely chopped)
• 2 tbsp chopped fresh cilantro
• 4 large whole wheat tortillas
• 1 cup mixed greens (for serving)

Instructions:

1. Prepare the Chickpea Salad: In a bowl, combine the mashed chickpeas, BBQ sauce, shredded carrot, diced cucumber, red onion, and fresh cilantro. Stir until well mixed.
2. Assemble the Wraps: Lay a tortilla flat and add a few spoonfuls of the chickpea salad in the center. Top with mixed greens.
3. Wrap and Serve: Fold in the sides of the tortilla and roll it up tightly. Cut the wraps in half and serve immediately.

These BBQ chickpea salad wraps are a fantastic, light yet filling option for your vegan BBQ. The crunchy veggies, tender chickpeas, and tangy BBQ sauce come together for a fresh, flavorful, and satisfying meal that’s perfect for a laid-back Friday evening.

Grilled Sweet Potato Fries with Avocado Dip

Grilled sweet potato fries are a delicious and healthy alternative to traditional fries, with a smoky flavor from the grill. Paired with a creamy avocado dip, this dish becomes a must-have snack at your BBQ. The combination of crispy fries and the cool, refreshing dip makes it the perfect appetizer or side dish.

Ingredients:

• 2 large sweet potatoes (cut into fries)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 ripe avocado (mashed)
• 2 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions:

1. Prepare the Sweet Potatoes: Toss the sweet potato fries in olive oil, smoked paprika, garlic powder, salt, and pepper.
2. Grill the Fries: Preheat the grill to medium-high heat. Place the fries on the grill and cook for 15-20 minutes, turning occasionally, until golden and crispy.
3. Prepare the Avocado Dip: In a small bowl, mash the avocado and mix in lime juice, cilantro, salt, and pepper.
4. Serve: Serve the sweet potato fries hot with a side of avocado dip.

Grilled sweet potato fries with avocado dip are a flavorful, healthy option that’s sure to be a crowd-pleaser. The smoky sweetness of the fries paired with the creamy dip creates a perfect combination of flavors that everyone will enjoy.

Vegan BBQ Tempeh Ribs

These vegan BBQ tempeh ribs are a game-changer for anyone craving smoky, tangy, and savory BBQ flavors without the meat. Tempeh, with its firm texture and nutty flavor, is the perfect base for a hearty BBQ rib alternative. Marinated in a rich and tangy BBQ sauce, these ribs are grilled to perfection, offering a satisfying and unique plant-based twist for your BBQ spread.

Ingredients:

• 1 block of tempeh (sliced into strips)
• 1 cup vegan BBQ sauce
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Fresh parsley for garnish

Instructions:

1. Prepare the Marinade: In a bowl, whisk together BBQ sauce, soy sauce, maple syrup, apple cider vinegar, smoked paprika, garlic powder, and onion powder.
2. Marinate the Tempeh: Place the tempeh slices in a shallow dish and pour the marinade over them. Let it marinate for at least 30 minutes, turning the tempeh occasionally.
3. Grill the Tempeh: Preheat the grill to medium heat. Grill the tempeh strips for 4-5 minutes per side, brushing with extra marinade for added flavor.
4. Serve: Garnish with fresh parsley and serve alongside grilled veggies or on a bun as a BBQ “rib” sandwich.

These tempeh ribs are full of smoky goodness, perfect for those looking to enjoy a meaty texture with a plant-based twist. The marinade gives them an unforgettable flavor, making them a standout dish at your vegan BBQ.

Vegan BBQ Corn on the Cob

Grilled corn on the cob is a classic BBQ favorite, but when you add a smoky BBQ glaze, it takes it to the next level. Sweet corn, with a touch of tangy BBQ sauce and smoky seasoning, becomes the perfect side dish or snack for any vegan BBQ gathering. It’s simple, flavorful, and utterly satisfying.

Ingredients:

• 4 ears of corn (husks removed)
• 2 tbsp olive oil
• 1/4 cup vegan BBQ sauce
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions:

1. Prepare the Corn: Brush each ear of corn with olive oil.
2. Grill the Corn: Preheat the grill to medium heat. Place the corn on the grill and cook for 10-12 minutes, rotating occasionally, until lightly charred.
3. Make the BBQ Glaze: In a small bowl, mix together BBQ sauce, smoked paprika, and cayenne pepper (if using).
4. Glaze the Corn: Once the corn is grilled, brush the BBQ glaze generously on each ear of corn.
5. Serve: Garnish with fresh cilantro and serve with lime wedges for a zesty touch.

This grilled corn on the cob with BBQ glaze is a perfect balance of smoky and sweet. The corn retains its natural sweetness while the BBQ sauce adds a rich and tangy flavor, making it a BBQ classic that will be devoured by all.

Vegan BBQ Veggie and Bean Chili

A warm, comforting chili is always a welcome addition to any BBQ. This vegan BBQ veggie and bean chili is packed with protein from beans, smoky flavors from the BBQ sauce, and hearty vegetables that make it both satisfying and nutritious. It’s the ideal dish for a cooler evening, providing a filling and flavorful option for a plant-based BBQ.

Ingredients:

• 1 tbsp olive oil
• 1 large onion (chopped)
• 1 bell pepper (chopped)
• 2 garlic cloves (minced)
• 2 cups canned kidney beans (drained and rinsed)
• 1 cup black beans (drained and rinsed)
• 1 can diced tomatoes (14 oz)
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup vegan BBQ sauce
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Sauté the Veggies: In a large pot, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Sauté for 5-7 minutes until softened.
2. Add Beans and Tomatoes: Add kidney beans, black beans, diced tomatoes, and corn to the pot. Stir to combine.
3. Season the Chili: Add BBQ sauce, chili powder, cumin, salt, and pepper. Mix well and bring to a simmer.
4. Simmer: Let the chili simmer for 20-25 minutes, stirring occasionally, until the flavors meld and the chili thickens.
5. Serve: Garnish with fresh cilantro and serve hot with a side of cornbread or tortilla chips.

This BBQ veggie and bean chili is rich and hearty, with a smoky flavor from the BBQ sauce and a satisfying combination of beans and veggies. It’s the perfect comfort food for a chilly BBQ evening.

Vegan BBQ Stuffed Mushrooms

Stuffed mushrooms are an impressive and delicious appetizer for any BBQ, and when you stuff them with a smoky BBQ filling, they become irresistible. These vegan BBQ stuffed mushrooms are filled with a savory mixture of chickpeas, BBQ sauce, and veggies, offering a perfect bite-sized treat that’s packed with flavor.

Ingredients:

• 12 large white mushrooms (stems removed and reserved)
• 1 can chickpeas (drained and mashed)
• 1/4 cup vegan BBQ sauce
• 2 tbsp finely chopped red onion
• 1/4 cup breadcrumbs
• 1/4 tsp smoked paprika
• 1 tbsp olive oil (for sautéing)
• Fresh parsley for garnish

Instructions:

1. Prepare the Filling: In a skillet, heat olive oil over medium heat. Sauté chopped mushroom stems and red onion for 3-5 minutes, until softened.
2. Make the Stuffing: In a bowl, combine mashed chickpeas, sautéed mushroom stems and onion, BBQ sauce, breadcrumbs, and smoked paprika. Mix until well combined.
3. Stuff the Mushrooms: Spoon the filling into each mushroom cap, pressing lightly to pack the stuffing in.
4. Grill the Mushrooms: Preheat the grill to medium heat. Place the stuffed mushrooms on the grill and cook for 8-10 minutes, or until the mushrooms are tender and the filling is slightly golden.
5. Serve: Garnish with fresh parsley and serve immediately.

These BBQ stuffed mushrooms are a great way to impress your guests with minimal effort. Packed with smoky, savory flavors, they make the perfect appetizer for any vegan BBQ.

Vegan BBQ Cauliflower Wings

These vegan BBQ cauliflower wings are crispy, flavorful, and perfect for a BBQ feast. The cauliflower florets are battered and baked to a golden crisp, then coated in smoky BBQ sauce. They are perfect as an appetizer or main dish and offer a delightful, plant-based alternative to traditional wings.

Ingredients:

• 1 large cauliflower (cut into florets)
• 1 cup flour (use chickpea flour for gluten-free)
• 1 cup non-dairy milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup vegan BBQ sauce
• 2 tbsp olive oil (for drizzling)

Instructions:

1. Preheat the Oven: Preheat the oven to 400°F (200°C).
2. Prepare the Batter: In a bowl, combine flour, non-dairy milk, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until smooth.
3. Coat the Cauliflower: Dip each cauliflower floret into the batter, making sure it’s well-coated. Arrange them in a single layer on a baking sheet lined with parchment paper.
4. Bake the Cauliflower: Drizzle the cauliflower florets with olive oil and bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
5. Coat in BBQ Sauce: Remove the cauliflower from the oven and toss the baked florets in BBQ sauce until well-coated.
6. Serve: Serve immediately with a side of vegan ranch dip or celery sticks.

These vegan BBQ cauliflower wings are a hit at any gathering, offering crispy texture and smoky, tangy flavors that will please everyone at your BBQ.

Vegan BBQ Pulled Mushroom Sandwiches

These vegan BBQ pulled mushroom sandwiches are a delightful and savory meal for any BBQ. The mushrooms are shredded and simmered in a smoky BBQ sauce, creating a meaty texture that is perfect for a sandwich. Topped with coleslaw, these sandwiches offer a satisfying combination of flavors and textures.

Ingredients:

• 3 cups fresh mushrooms (sliced and shredded)
• 1 cup vegan BBQ sauce
• 1 tbsp olive oil
• 1/2 onion (finely chopped)
• 1 garlic clove (minced)
• 1 tsp smoked paprika
• Salt and pepper to taste
• 4 sandwich rolls or buns
• 1 cup vegan coleslaw (for topping)

Instructions:

1. Sauté the Mushrooms: Heat olive oil in a skillet over medium heat. Add onions and garlic and sauté for 3-5 minutes until softened. Add the shredded mushrooms, smoked paprika, salt, and pepper. Cook for 5-7 minutes until the mushrooms release moisture and start to brown.
2. Simmer with BBQ Sauce: Add the BBQ sauce to the skillet, stirring to coat the mushrooms. Reduce the heat to low and simmer for 10 minutes, allowing the mushrooms to absorb the sauce and become tender.
3. Assemble the Sandwiches: Toast the sandwich rolls or buns. Spoon the BBQ pulled mushrooms onto the bottom of each bun and top with a generous serving of vegan coleslaw.
4. Serve: Close the sandwich and serve hot, with extra BBQ sauce on the side.

These vegan pulled mushroom sandwiches are a deliciously smoky, savory treat that mimics the texture of pulled pork while being entirely plant-based. The addition of coleslaw gives a fresh crunch to balance out the rich flavors.

Vegan BBQ Grilled Veggie Platter

A vegan BBQ grilled veggie platter is a colorful and satisfying addition to your BBQ spread. Featuring a variety of vegetables, from sweet bell peppers to hearty zucchini and eggplant, this platter is grilled to perfection and tossed in a tangy BBQ glaze. It’s an easy, nutritious, and flavorful dish that’s perfect for sharing.

Ingredients:

• 1 red bell pepper (cut into strips)
• 1 yellow bell pepper (cut into strips)
• 1 zucchini (sliced into rounds)
• 1 eggplant (sliced into rounds)
• 1 red onion (cut into wedges)
• 1/4 cup olive oil
• 1/4 cup vegan BBQ sauce
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Prepare the Veggies: Slice the peppers, zucchini, eggplant, and onion into even pieces.
2. Marinate the Veggies: In a large bowl, toss the vegetables with olive oil, salt, and pepper. Let them marinate for 15-20 minutes.
3. Grill the Veggies: Preheat the grill to medium-high heat. Place the vegetables on the grill and cook for 5-7 minutes per side, until charred and tender.
4. Glaze with BBQ Sauce: During the last few minutes of grilling, brush the veggies with BBQ sauce, coating them generously.
5. Serve: Arrange the grilled veggies on a platter, garnish with fresh basil, and serve hot.

This vegan BBQ grilled veggie platter is bursting with flavors and makes for a visually stunning dish at your BBQ. The smoky BBQ sauce adds a delightful richness, complementing the natural sweetness and tenderness of the grilled veggies.

Vegan BBQ Tempeh and Veggie Skewers

These BBQ tempeh and veggie skewers are a perfect blend of smoky and savory flavors, featuring marinated tempeh and colorful vegetables. They are grilled to perfection, making them an ideal main course for a vegan BBQ. The combination of tempeh’s firm texture and the sweetness of the veggies makes these skewers a satisfying, protein-packed meal.

Ingredients:

• 1 block of tempeh (cut into cubes)
• 1 red bell pepper (cut into chunks)
• 1 zucchini (sliced into rounds)
• 1 red onion (cut into wedges)
• 1/4 cup olive oil
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Wooden skewers (soaked in water)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together olive oil, soy sauce, maple syrup, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper.
2. Marinate the Tempeh: Add the cubed tempeh to the marinade and let it sit for at least 30 minutes, turning occasionally to ensure even marination.
3. Assemble the Skewers: Thread the marinated tempeh, bell peppers, zucchini, and red onions onto the soaked wooden skewers.
4. Grill the Skewers: Preheat the grill to medium-high heat. Grill the skewers for 8-10 minutes, turning frequently, until the tempeh is golden and the veggies are tender.
5. Serve: Serve the skewers hot with a side of vegan ranch or a fresh salad.

These vegan BBQ tempeh and veggie skewers are a deliciously smoky and savory addition to your BBQ. Packed with flavor and full of plant-based protein, they make an excellent meal for a healthy and satisfying BBQ experience.

Note: More recipes​ are coming soon!