25+ Flavorful Saturday Vegan BBQ Recipes to Serve on a Perfect Feast

When the weekend arrives, the sun is shining, and the grill is fired up, there’s no better way to enjoy the Saturday vibes than with a vegan BBQ.

Whether you’re a long-time plant-based eater or just dipping your toes into vegan cuisine, a BBQ gathering can easily be transformed into a flavorful feast that’s both satisfying and delicious.

With these 25+ Saturday vegan BBQ recipes, you’ll have everything you need to create a fun and exciting plant-based BBQ spread.

From grilled vegetables and smoky tempeh to mouth-watering vegan burgers and sweet treats, there’s something for everyone to enjoy.

Get ready to impress your guests with vibrant, wholesome dishes that are packed with flavor and perfect for any outdoor BBQ!

25+ Flavorful Saturday Vegan BBQ Recipes to Serve on a Perfect Feast

When the weekend arrives, the sun is shining, and the grill is fired up, there’s no better way to enjoy the Saturday vibes than with a vegan BBQ.

Whether you’re a long-time plant-based eater or just dipping your toes into vegan cuisine, a BBQ gathering can easily be transformed into a flavorful feast that’s both satisfying and delicious.

With these 25+ Saturday vegan BBQ recipes, you’ll have everything you need to create a fun and exciting plant-based BBQ spread.

From grilled vegetables and smoky tempeh to mouth-watering vegan burgers and sweet treats, there’s something for everyone to enjoy.

Grilled Veggie Skewers with Herb Marinade

A colorful mix of fresh vegetables marinated in a fragrant herb dressing and grilled to perfection. These skewers are a perfect addition to any BBQ, offering a burst of flavor, color, and nutrition that even non-vegans will love. Easy to prepare and versatile, these skewers can be tailored to include your favorite veggies.

Ingredients

• 2 bell peppers (red, yellow, or green), cut into chunks
• 1 zucchini, sliced into thick rounds
• 1 red onion, cut into large wedges
• 1 cup cherry tomatoes
• 1 cup mushrooms, stems trimmed
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• Wooden or metal skewers

Instructions

1. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Make the Marinade: In a small bowl, mix olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
3. Marinate the Vegetables: Place the chopped vegetables in a large bowl. Pour the marinade over the vegetables, tossing them to ensure they’re well-coated. Let them marinate for 20-30 minutes.
4. Assemble the Skewers: Thread the vegetables onto the skewers, alternating colors and types for visual appeal.
5. Grill: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the vegetables are tender and lightly charred.
6. Serve: Serve hot, optionally garnished with fresh parsley or a drizzle of balsamic glaze.

A delightful and healthy dish, these grilled veggie skewers are perfect for sharing. The charred edges and herbaceous flavors make them a crowd-pleaser at any BBQ. Pair them with a fresh salad or bread for a complete meal.

BBQ Jackfruit Sliders with Tangy Slaw

Pulled jackfruit mimics the texture of pulled pork, infused with smoky BBQ sauce and served on soft buns. Topped with a crisp, tangy coleslaw, these sliders are a flavorful and satisfying option that will surprise and delight your guests.

Ingredients

• 2 cans young green jackfruit in brine, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 cup vegan BBQ sauce
• 6 slider buns

For the Slaw:

• 2 cups shredded cabbage (mix of red and green)
• 1 carrot, grated
• 3 tablespoons vegan mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions

1. Prepare the Jackfruit: Cut the jackfruit into smaller pieces, removing any hard seeds.
2. Cook the Jackfruit: Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft. Add the jackfruit and smoked paprika, cooking for 5 minutes. Stir in the BBQ sauce, cover, and simmer for 20 minutes, stirring occasionally. Use a fork to shred the jackfruit.
3. Make the Slaw: In a bowl, combine shredded cabbage, carrot, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Mix well.
4. Assemble the Sliders: Toast the buns lightly, then layer with BBQ jackfruit and slaw.
5. Serve: Serve immediately, with extra BBQ sauce on the side if desired.

These sliders bring the perfect balance of smoky, sweet, and tangy flavors. The jackfruit’s tender texture and the crunchy slaw make each bite unforgettable. Ideal for casual BBQ gatherings, they’ll have everyone coming back for seconds.

Smoky Grilled Eggplant Steaks with Tahini Sauce

Thick slices of eggplant are seasoned and grilled until tender, then topped with a creamy tahini sauce. This recipe elevates eggplant to the centerpiece of your BBQ, combining smoky and nutty flavors in a stunningly simple dish.

Ingredients

• 2 large eggplants, sliced into 1-inch thick rounds
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste

For the Tahini Sauce:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2-3 tablespoons water (to thin)
• 1 garlic clove, minced
• Salt, to taste

Instructions

1. Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for 20 minutes to draw out excess moisture. Pat them dry with a paper towel.
2. Season the Eggplant: Brush the slices with olive oil and season with smoked paprika, cumin, salt, and pepper.
3. Grill: Preheat the grill to medium heat. Grill the eggplant for 5-7 minutes per side, until soft and lightly charred.
4. Make the Tahini Sauce: In a bowl, whisk together tahini, lemon juice, maple syrup, garlic, and water until smooth. Adjust seasoning as needed.
5. Serve: Arrange the grilled eggplant on a platter and drizzle with tahini sauce. Garnish with fresh parsley or sesame seeds, if desired.

This elegant dish is a perfect showcase for eggplant’s versatility. The smoky grilling and rich tahini sauce make it a memorable main course or side dish for any vegan BBQ. Pair it with fresh pita bread or a vibrant salad for a complete feast.

Grilled Tofu Skewers with Peanut Sauce

Tofu marinated in a blend of soy sauce, garlic, and spices, then grilled to a crispy perfection and served with a rich, creamy peanut sauce. These skewers are packed with protein and flavor, making them a satisfying and delicious vegan BBQ option.

Ingredients

• 1 block firm tofu, pressed and cut into cubes
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• 1 tablespoon maple syrup
• 1 teaspoon grated ginger
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• Wooden or metal skewers

For the Peanut Sauce:

• 1/4 cup peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon maple syrup
• 1-2 tablespoons water (to thin)
• 1 teaspoon chili flakes (optional)

Instructions

1. Marinate the Tofu: In a bowl, mix soy sauce, sesame oil, garlic powder, maple syrup, and grated ginger. Toss the tofu cubes in the marinade and let them sit for at least 30 minutes.
2. Prepare the Skewers: Thread the tofu cubes onto the skewers.
3. Grill the Tofu: Preheat the grill to medium heat. Brush the tofu with olive oil and grill for 8-10 minutes, turning occasionally, until golden brown and slightly crispy.
4. Make the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, water, and chili flakes (if using). Add more water to reach your desired consistency.
5. Serve: Serve the tofu skewers with a generous drizzle of peanut sauce and garnish with chopped cilantro or crushed peanuts.

These grilled tofu skewers are a perfect combination of smoky, savory, and nutty flavors. The peanut sauce adds a creamy texture that complements the grilled tofu perfectly. Serve with a side of rice or veggies for a well-rounded meal.

Vegan BBQ Cauliflower Steaks

Thick-cut cauliflower steaks brushed with BBQ sauce and grilled to golden perfection. These steaks are hearty, flavorful, and a fantastic plant-based option that can easily steal the show at any BBQ.

Ingredients

• 1 large cauliflower head
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1/2 cup vegan BBQ sauce

Instructions

1. Prepare the Cauliflower: Trim the cauliflower into 1-inch thick steaks, trying to keep the florets intact as much as possible.
2. Season the Cauliflower: Brush both sides of the cauliflower steaks with olive oil and season with garlic powder, smoked paprika, onion powder, salt, and pepper.
3. Grill the Cauliflower: Preheat the grill to medium heat. Grill the cauliflower steaks for about 5-7 minutes per side, until they develop grill marks and become tender.
4. Brush with BBQ Sauce: During the last 2 minutes of grilling, brush each cauliflower steak with vegan BBQ sauce and cook until caramelized.
5. Serve: Serve the cauliflower steaks hot, garnished with fresh parsley or green onions.

These BBQ cauliflower steaks are an excellent choice for anyone craving a hearty, flavorful vegan meal. The smoky BBQ glaze enhances the cauliflower’s natural sweetness, and the grilling process creates a satisfying texture. Serve them with grilled veggies or a tangy salad for a complete feast.

Vegan Mushroom and Onion BBQ Burgers

Juicy portobello mushrooms and caramelized onions create the perfect vegan burger patty, seasoned and grilled with BBQ sauce. These burgers are satisfying, savory, and make a great alternative to traditional beef patties.

Ingredients

• 4 large portobello mushroom caps, stems removed
• 1 onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon smoked paprika
• 1/2 cup vegan BBQ sauce
• 4 vegan burger buns
• Lettuce, tomato, pickles, and other desired toppings

Instructions

1. Prepare the Mushrooms: Clean the mushroom caps and remove the stems. In a small bowl, mix soy sauce, balsamic vinegar, smoked paprika, and 2 tablespoons olive oil. Brush the mushrooms with the marinade.
2. Caramelize the Onions: In a skillet over medium heat, add the remaining tablespoon of olive oil and the sliced onions. Cook for 10-15 minutes, stirring occasionally, until the onions are golden and soft.
3. Grill the Mushrooms: Preheat the grill to medium-high heat. Grill the mushroom caps for 5-7 minutes per side, until tender and slightly charred.
4. Assemble the Burgers: Toast the buns lightly on the grill. Place a grilled mushroom cap on each bun, top with caramelized onions, and drizzle with BBQ sauce. Add your favorite toppings like lettuce, tomato, or pickles.
5. Serve: Serve the burgers immediately with a side of sweet potato fries or salad.

These vegan BBQ mushroom burgers are a juicy and savory alternative to traditional meat burgers. The portobello mushrooms are rich and meaty, while the caramelized onions add a touch of sweetness. Perfect for a summer BBQ, these burgers will satisfy all your guests, vegan or not.

Vegan BBQ Tempeh Ribs

Tempeh, marinated in a smoky BBQ sauce and grilled until crispy, offers a delicious plant-based alternative to traditional ribs. These vegan ribs are packed with protein, bold flavor, and a satisfying texture.

Ingredients

• 1 block tempeh, cut into 1/2-inch thick strips
• 1/2 cup vegan BBQ sauce
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and black pepper, to taste

Instructions

1. Prepare the Tempeh: Slice the tempeh into 1/2-inch thick strips.
2. Marinate the Tempeh: In a bowl, mix the BBQ sauce, olive oil, smoked paprika, garlic powder, salt, and pepper. Coat the tempeh strips with the marinade and let them sit for at least 30 minutes to absorb the flavors.
3. Grill the Tempeh: Preheat the grill to medium heat. Grill the tempeh strips for 4-5 minutes per side, basting with additional BBQ sauce as desired, until they are golden and crispy.
4. Serve: Serve the tempeh ribs hot with extra BBQ sauce on the side.

These tempeh ribs are perfect for anyone craving a smoky, tender BBQ dish. The tempeh absorbs the rich flavors of the BBQ sauce, and the grill gives it a crispy, caramelized exterior. Pair them with roasted vegetables or a tangy coleslaw for a complete meal.

Vegan Grilled Seitan Steaks with Chimichurri Sauce

Seitan, known for its meaty texture, is marinated in a smoky seasoning mix, then grilled to perfection and topped with a zesty chimichurri sauce. This dish offers a bold, savory flavor that will impress both vegans and non-vegans at your BBQ.

Ingredients

• 1 block seitan, sliced into 1-inch thick steaks
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and black pepper, to taste

For the Chimichurri Sauce:

• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions

1. Prepare the Seitan: In a small bowl, mix olive oil, soy sauce, smoked paprika, garlic powder, salt, and pepper. Coat the seitan steaks with the marinade and let them sit for 20-30 minutes.
2. Make the Chimichurri Sauce: In a bowl, combine parsley, cilantro, red wine vinegar, lemon juice, garlic, red pepper flakes, and olive oil. Mix well and season with salt and pepper.
3. Grill the Seitan: Preheat the grill to medium-high heat. Grill the seitan steaks for 5-7 minutes on each side until crispy and golden brown.
4. Serve: Place the grilled seitan steaks on a platter and drizzle generously with chimichurri sauce. Serve immediately.

These grilled seitan steaks are packed with smoky flavor and paired with a tangy chimichurri sauce that perfectly complements their meaty texture. The combination of seitan’s satisfying bite and the fresh, herbaceous sauce makes this dish a standout at any BBQ.

BBQ Sweet Potato and Black Bean Tacos

Soft, roasted sweet potatoes paired with smoky black beans and fresh toppings in soft tortillas create a colorful and flavorful taco that’s perfect for your vegan BBQ. These tacos are satisfying, hearty, and full of plant-based goodness.

Ingredients

• 2 medium sweet potatoes, peeled and cut into cubes
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 tablespoon lime juice
• 8 small corn tortillas

For the Toppings:

• Fresh cilantro, chopped
• 1/2 red onion, finely diced
• 1 avocado, sliced
• Salsa or hot sauce (optional)

Instructions

1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, chili powder, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
2. Prepare the Black Beans: In a skillet, heat a little olive oil over medium heat. Add the black beans, cumin, and lime juice. Stir and cook for 5 minutes until warmed through.
3. Assemble the Tacos: Warm the corn tortillas on the grill or in a dry skillet for 1-2 minutes. Add a spoonful of roasted sweet potatoes and black beans to each tortilla.
4. Add the Toppings: Top with fresh cilantro, diced red onion, avocado slices, and salsa or hot sauce.
5. Serve: Serve the tacos immediately, garnished with more cilantro and lime wedges.

These BBQ sweet potato and black bean tacos are bursting with flavor. The sweetness of the roasted sweet potatoes pairs perfectly with the smoky black beans, and the toppings bring freshness and a touch of spice. These tacos are perfect for a light yet satisfying BBQ meal.

Vegan BBQ Cauliflower Bites with Spicy Ranch Dip

Crispy, tender cauliflower florets coated in a smoky BBQ batter and served with a creamy spicy ranch dip. These bites are the perfect snack or appetizer for a vegan BBQ, combining crispy texture with bold, smoky flavor.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 1/2 cup flour (use chickpea flour for gluten-free)
• 1/4 cup cornmeal
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup non-dairy milk (such as almond or oat milk)
• 1/2 cup vegan BBQ sauce

For the Spicy Ranch Dip:

• 1/4 cup vegan mayo
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon sriracha or hot sauce (optional)
• Salt and pepper, to taste

Instructions

1. Prepare the Cauliflower: Preheat your oven to 400°F (200°C). In a bowl, mix flour, cornmeal, smoked paprika, garlic powder, salt, and pepper. Dip the cauliflower florets into the non-dairy milk, then coat them in the flour mixture.
2. Bake the Cauliflower: Arrange the coated cauliflower florets on a baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
3. Add the BBQ Sauce: Remove the cauliflower from the oven and toss the bites in vegan BBQ sauce to coat them evenly. Return to the oven for an additional 5 minutes.
4. Make the Dip: In a small bowl, whisk together vegan mayo, apple cider vinegar, dried dill, garlic powder, onion powder, sriracha (if using), salt, and pepper.
5. Serve: Serve the BBQ cauliflower bites hot with the spicy ranch dip on the side.

These BBQ cauliflower bites are crispy, smoky, and addictive. The spicy ranch dip adds a creamy, tangy element that complements the BBQ flavors. These are great as an appetizer, side dish, or snack at your next BBQ.

Vegan Grilled Portobello Mushroom Burgers with Avocado and Salsa

Portobello mushrooms marinated in smoky seasonings, grilled until tender, and served on a bun with creamy avocado and tangy salsa. These burgers offer a savory, satisfying option for any vegan BBQ.

Ingredients

• 4 large portobello mushroom caps, stems removed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 4 vegan burger buns
• 1 avocado, sliced
• 1/2 cup salsa

Instructions

1. Prepare the Mushrooms: In a small bowl, mix olive oil, balsamic vinegar, smoked paprika, salt, and pepper. Brush the portobello mushrooms with the marinade and let them sit for 15-20 minutes.
2. Grill the Mushrooms: Preheat the grill to medium-high heat. Grill the mushrooms for 4-5 minutes per side, until tender and slightly charred.
3. Assemble the Burgers: Toast the burger buns on the grill for 1-2 minutes. Place a grilled mushroom cap on each bun, top with avocado slices and salsa.
4. Serve: Serve the burgers immediately with your favorite side dish.

These portobello mushroom burgers are meaty, savory, and perfect for a BBQ. The balsamic vinegar and smoked paprika enhance the mushroom’s natural umami flavor, while the avocado and salsa add creaminess and freshness. These burgers will be a hit with everyone at your BBQ.

Vegan BBQ Tempeh Sliders with Pineapple Salsa

Tempeh, marinated in a smoky BBQ sauce, grilled to perfection, and served in slider buns with a tangy pineapple salsa. These sliders offer a perfect combination of smoky, savory tempeh and sweet, zesty pineapple, making them an ideal dish for a vegan BBQ.

Ingredients

• 1 block tempeh, sliced into small slabs
• 1/2 cup vegan BBQ sauce
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 12 mini slider buns

For the Pineapple Salsa:

• 1 cup fresh pineapple, finely chopped
• 1/4 cup red onion, finely chopped
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions

1. Prepare the Tempeh: Slice the tempeh into slabs and steam for 10 minutes to soften it. Once steamed, marinate the tempeh in vegan BBQ sauce, olive oil, garlic powder, salt, and pepper for at least 20 minutes.
2. Make the Pineapple Salsa: In a bowl, combine pineapple, red onion, cilantro, lime juice, salt, and pepper. Mix well and set aside.
3. Grill the Tempeh: Preheat the grill to medium-high heat. Grill the tempeh slabs for 3-4 minutes on each side, brushing with extra BBQ sauce as they cook.
4. Assemble the Sliders: Place the grilled tempeh on slider buns and top with a generous spoonful of pineapple salsa.
5. Serve: Serve the sliders immediately with a side of crispy fries or salad.

These tempeh sliders are bursting with flavor, with smoky BBQ tempeh and the sweet, refreshing pineapple salsa. They’re perfect for a casual BBQ, providing a light yet filling vegan option that everyone will enjoy.

Vegan BBQ Grilled Zucchini Steaks

Zucchini sliced into thick steaks, marinated in olive oil and BBQ sauce, then grilled to perfection. These steaks are smoky, tender, and packed with flavor, making them a great vegan alternative to traditional grilled meats.

Ingredients

• 2 medium zucchinis, sliced into 1-inch thick steaks
• 2 tablespoons olive oil
• 1/4 cup vegan BBQ sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper, to taste

Instructions

1. Prepare the Zucchini: Slice the zucchinis into thick steaks, discarding the ends.
2. Marinate the Zucchini: In a bowl, mix olive oil, BBQ sauce, garlic powder, onion powder, salt, and pepper. Coat the zucchini steaks with the marinade and let them sit for 15-20 minutes.
3. Grill the Zucchini: Preheat the grill to medium heat. Grill the zucchini steaks for 3-4 minutes per side, until tender and grill marks appear.
4. Serve: Serve the grilled zucchini steaks hot, drizzled with more BBQ sauce or your favorite vegan dressing.

These grilled zucchini steaks are a simple yet delicious addition to any BBQ. The smoky BBQ flavor enhances the zucchini’s natural sweetness, and their tender texture is satisfying. They make a fantastic side or main dish for a plant-based BBQ.

Vegan BBQ Veggie Skewers

Colorful skewers filled with marinated vegetables such as bell peppers, mushrooms, onions, and zucchini, all grilled to smoky perfection. These veggie skewers are an easy, versatile dish that works as a side or a main for your vegan BBQ.

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 chunks
• 8-10 cremini mushrooms, cleaned
• 2 tablespoons olive oil
• 1/4 cup vegan BBQ sauce
• 1 tablespoon balsamic vinegar
• Salt and black pepper, to taste
• Skewers (wooden or metal)

Instructions

1. Prepare the Vegetables: Cut the bell peppers, zucchini, onion, and mushrooms into chunks.
2. Marinate the Vegetables: In a bowl, combine olive oil, BBQ sauce, balsamic vinegar, salt, and pepper. Toss the vegetables in the marinade and let them sit for 20-30 minutes.
3. Assemble the Skewers: Thread the marinated vegetables onto the skewers, alternating the different types for color and variety.
4. Grill the Skewers: Preheat the grill to medium heat. Grill the vegetable skewers for 8-10 minutes, turning occasionally, until the veggies are tender and slightly charred.
5. Serve: Serve the grilled veggie skewers with a side of rice or a fresh salad.

These BBQ veggie skewers are the epitome of simple, vibrant, and delicious grilling. The combination of smoky BBQ sauce and the natural sweetness of the grilled vegetables makes these skewers a favorite for any BBQ, especially as a side dish.

Vegan BBQ Stuffed Peppers

Bell peppers stuffed with a hearty combination of quinoa, black beans, and BBQ sauce, then grilled to perfection. These stuffed peppers are a wholesome and filling meal, packed with protein and flavor.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1/2 cup vegan BBQ sauce
• 1/2 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste

Instructions

1. Prepare the Filling: In a bowl, mix cooked quinoa, black beans, corn, BBQ sauce, cumin, smoked paprika, salt, and pepper.
2. Stuff the Peppers: Fill each bell pepper with the quinoa and black bean mixture.
3. Grill the Peppers: Preheat the grill to medium heat. Place the stuffed peppers on the grill and cook for 15-20 minutes, turning occasionally, until the peppers are tender and slightly charred.
4. Serve: Serve the grilled stuffed peppers hot with a side of avocado or a fresh salad.

These vegan BBQ stuffed peppers are a hearty and nutritious meal. The combination of quinoa, black beans, and corn provides plenty of protein, while the smoky BBQ sauce adds a flavorful depth. These stuffed peppers are filling and satisfying, making them perfect for a BBQ feast.

Note: More recipes​ are coming soon!