A six-person, plant-based BBQ feast for under £25

3 min • 10 Jun 2021
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We asked Ed + Pramit of @edit.eats, accountants by day and food bloggers by night, to merge their finance and food knowhow to come up with a vegan BBQ for maximum wow-factor and minimum spend

It’s always good to have some plant-based recipes up your sleeve, and with these recipes even your most carnivorous friends won’t miss the meat. The will serve 6, for under £25.

Each dish aims to reduce food waste, so think about keeping the skin on veggies, adding the herby stalks, grating the lime zest and keeping the tomato flesh - it will taste great! You'll just need plant-based butter, cheese and mayo from the 'free-from' aisle.

𝐁𝐞𝐚𝐧-𝐝𝐨𝐠𝐬 and 𝐛𝐞𝐚𝐧-𝐛𝐮𝐫𝐠𝐞𝐫𝐬

Oyster mushrooms are the secret ingredient. They’re known for their meat like texture and they soak up all the flavours! This recipe produces approximately 6 medium burgers and 6 sausages.

Ingredients:

  • 2 cans kidney beans
  • 150g oyster mushrooms
  • 4 cloves minced garlic
  • 1tsp ground cumin & smoked paprika
  • 150g breadcrumbs
  • 5 tbsp olive oil (plus extra for greasing)
  • 2 tsp soy sauce
  • 1 lemon/lime juiced and grated rind
  • bunch of coriander
  • Vegan chilli cheese
  • Burger buns & hotdog rolls

Method:

  1. Roughly chop mushrooms and garlic.
  2. Add everything to a food processor, (except olive oil and soy sauce) and use the pulse function to loosely combine the ingredients together. Add salt and pepper to taste.
  3. Turn on the food processor and add olive oil and soy sauce until everything comes together.
  4. Grease your hands with olive oil or melted plant-based butter and form burgers and sausages.
  5. BBQ until charred and then add a slice of vegan chilli cheese until melted. Assemble your burgers with crunchy salad, tomatoes and vegan mayo. For hotdogs, brush the buns with our avo-naise (see below) and a generous spoon of fresh tomato salsa.

Total cost approximately £10

𝐇𝐚𝐬𝐬𝐞𝐥𝐛𝐚𝐜𝐤 𝐏𝐨𝐭𝐚𝐭𝐨𝐞𝐬

These are truly heavenly. Each layer is crispy on the outside with a soft centre loaded with garlic and parsley butter. These will change the way you think about the humble potato!

Ingredients:

  • 1kg baby potatoes
  • 100g plant-based salted butter
  • 4 cloves minced garlic
  • Handful of fresh parsley

Method:

  1. Place each potato between 2 wooden spoons (or chopsticks) and make thin cuts into each potato to around 80% of the way down. The wooden spoons stop you cutting all the way through. For thicker wooden spoons, rest the potato slightly on top of the spoon to ensure you are able to get a deeper cut otherwise they may not fan open.
  2. Melt the salted butter and combine with minced garlic and parsley. Fan open potatoes, brush with butter mixture and wrap in foil.
  3. Cook on the BBQ with foil closed for around 30 to 40 mins and then open the foil and continue to cook for a further 5-10 mins. Cooking time will vary based on the size of potatoes.

Total cost approximately £3.30

𝐆𝐫𝐢𝐥𝐥𝐞𝐝 𝐰𝐚𝐭𝐞𝐫𝐦𝐞𝐥𝐨𝐧

What happens to fruit when you grill it - it becomes even sweeter!

Ingredients:

  • 1 watermelon
  • Olive oil
  • Fresh mint
  • Fresh lemon / lime

Method:

  1. Cut and deseed 1 large watermelon into slices and apply a light coating of olive oil. Keeping the rind on makes it quicker to prep and easier to handle.
  2. Grill for a few mins each side until lightly charred.
  3. Serve with fresh mint and a squeeze of lime.

Total cost approximately £3.40

𝐀𝐯𝐨-𝐧𝐚𝐢𝐬𝐞

Add it to everything! Trust us, this is your new favourite accompaniment.

Ingredients:

  • 1 avocado
  • 150g vegan mayo
  • 2 cloves garlic
  • 1 tsp cayenne or chillies (optional)

Method:

  1. Blend avocado, vegan mayo and garlic and add salt and pepper to taste. You can also add cayenne or chillies for spicy avo-naise!

Total cost approximately £3.10

𝐓𝐨𝐦𝐚𝐭𝐨 𝐬𝐚𝐥𝐬𝐚

A timeless classic that shouldn’t be overlooked!

Ingredients:

  • 500g tomatoes, finely chopped
  • 1 large onion, finely chopped
  • 1 lime, juiced
  • Handful of parsley/coriander

Method:

  1. Finely chop 500g tomatoes and leave aside in a sieve to drain. Any type will do, however firmer, fleshy tomatoes work best. We used a combination of plum, cherry and sugar drop tomatoes.
  2. Finely chop 1 large onion and marinate in juice of 1 lime.
  3. After 15 mins, combine both with a handful of parsley/coriander and salt to taste.

Total cost approximately £3.40

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