10 vegan BBQ recipes that aren’t burgers

Need some sides to go along? Fill out your meal with any of these vegan BBQ side dishes.

In this post:

Grilled tofu with lemon and rosemary is one of my favorite main dishes for summer.

Vacuum-packed super firm tofu is marinated in lemon juice, garlic, tamari, and seasonings. Once the tofu has absorbed all of that mouthwatering flavor, it’s grilled until perfectly browned.

In addition to being delicious hot off the grill, it’s also terrific in salads, wraps, or bowls. (I sometimes nosh on cold leftovers right out of the fridge for a protein-packed snack.)

You’ve got to love a grilled dinner idea that comes with peanut sauce for dipping.

Tofu satay is filled with the flavors of coconut milk, garlic, lime juice, and curry. Then it’s grilled on a stick until it has beautiful grill marks and smoky flavor.

This tofu satay can be enjoyed as a main course with rice and veggies, or have it as a protein-packed appetizer.

Traditionally, bulgogi is made with marinated beef. (“Bulgogi” literally means “fire meat.”)

This vegan take on that Korean dish is made with tofu instead.

For this bulgogi tofu recipe, super firm tofu is soaked in a gochujang, tamari, and toasted sesame oil marinade. Then it’s grilled to perfection and served with brown rice, spinach, and vegan kimchi.

Have leftovers? Make a savory bulgogi tofu sandwich with avocado.

Grilling is often associated with lunch and dinner, but why shouldn’t brunch get a chance?

These cast iron vegan breakfast skillets are amazing on the grill and so filling. They’re loaded with tofu scramble and veggie sausages.

To complete the meal, serve with a side of breakfast potato hash or hashbrown patties.

Grilled vegetable fajitas are one of my go-to summer dinners. Loaded with colorful veggies, they’re light and healthy, while also being completely satisfying.

Packed with seasoned mushrooms, asparagus, red bell peppers, and onions, this vegan and gluten-free dinner is ready to eat in just half an hour.

Grilled vegetable skewers are a terrific summer side dish.

Zucchini, mushrooms, grape tomatoes, and red bell pepper are coated in an herb and vinegar marinade, then skewered, and tossed on the grill.

The veggies get wonderfully tender, and the seasoning penetrates the produce so you get tangy, herbaceous flavor in every bite.

Grilled portobello mushrooms are a meaty vegan entrée that you can eat with a fork and knife.

These ‘shrooms are coated in a red wine vinegar and herb marinade. Then they’re cooked over a fire, where they pick up smoky flavors so beautifully.

Grilled portobello caps make a wonderful main dish, or serve them on a bun with all the fixin’s.

Summer is the season for corn on the cob, and this buffalo grilled corn on the cob recipe takes things up a notch.

Grilled corn is coated in a spicy buffalo sauce. Then it’s finished with a dollop of vegan blue cheese dressing for a decadent and deliciously messy BBQ side dish that will have your guests raving.

Arepas-style corn cakes are made with masa harina (a type of flour made with hominy or corn). They have a flavor that’s reminiscent of popcorn, but in the shape of a pancake.

This easy recipe is made with just 6 ingredients and comes together in 15 minutes on a cast iron griddle.

Dotted with whole corn kernels, they’re great any time of day – from breakfast through dinner with a side of refried pinto beans, chili, or guacamole.

Let’s not forget about dessert! Grilling doesn't have to be for savory foods alone.

For this grilled vegan banana splits recipe, bananas are halved and grilled, until the fruit is slightly caramelized and sticky sweet.

Then they’re topped with chocolate peanut butter sauce, and finished with a sprinkling of chopped vegan peanut butter cups. True decadence!