Vegan, vegetarian, flexitarian, or just not in the mood for meat? No worries—today is barbecue day with family or friends, and you’ll inevitably face the classic question: “So, what are you going to eat?” It’s time to break the stereotypes and show all the meat lovers that a vegetarian barbecue can be just as delicious. Here’s proof with 4 classic BBQ dishes that will make everyone feel like they’re enjoying (almost) the same meal!
1 - Jacket Potatoes
After thoroughly cleaning, scrubbing, and rinsing them, potatoes are cooked in their skins, wrapped in aluminum foil, directly in the embers of the barbecue. This method infuses the potato with flavor as it steams inside, taking on a subtle smoky taste. Allow about 30 minutes of cooking before removing them from the coals, crushing them, cutting them in half, scooping them out and filling them with a knob of salted butter, olive oil, crème fraîche, and chives.
As always, everyone puts their own spin on the recipe. We swapped out potatoes for sweet potatoes and stuffed them with cheese. Discover our recipe for sweet potato en papillote with cancoillotte.
For a vegan version, fill the sweet potato with grated plant-based cheese, smoked or with herbs, and mix with a little plant-based cream for a creamy result. You can also add a few slices of vegan mozzarella made from rice.
2 - Ribs
This classic American BBQ recipe is always a hit. Good news: we’ve found a vegetarian version of ribs, and the resemblance to meat could fool even the most devoted carnivores. Made from seitan, a wheat-based, protein-rich plant substitute with a texture similar to meat. This comprehensive recipe guides you through making the dish from scratch, including homemade seitan, but you can also find it in organic stores. There are even special grill-ready varieties, thicker and vacuum-packed like a real butcher’s cut—easy to get lost in the illusion!
Just like with pork ribs, it’s all about the marinade! Whether you follow the recipe to the letter or use your favorite meat marinade, you can use it to coat the seitan. Discover our five-spice pork ribs recipe. In any case, the longer the ribs marinate, the better. Ideally, prepare them the day before and let them rest overnight.
3 - The Hamburger
Easy to prepare, perfect for sharing, and practical when you’re hosting a crowd for your BBQ. Once you’ve prepped the basics for your burgers—slices of tomato, lettuce leaves, crispy onions, grilled or marinated vegetables, and more—all that’s left is the grilled patty. And when it comes to plant-based substitutes, there’s something for everyone: soy, wheat, lentil, seitan, lupin patties, with spices or herbs—the choice is yours.
Here are a few original burger ideas for meat lovers, which can easily be adapted to vegetarian versions by swapping the meat for a plant-based patty:
Once they’re on the grill, you’ll hardly be able to tell the difference between the meat and plant-based patties.
4 - Sausages, merguez, chipolatas
Once again, plant-based products are up to the task. There’s a wide variety: spicy, smoked, merguez… These are without a doubt the easiest products to cook, as they require no preparation, whether they’re meat-based or not. Simply grill them—the plant-based versions are a bit more delicate and need a slightly shorter cooking time—then slip them into a bun and serve with a little mustard, ketchup, or mayonnaise!
If you want to smoke your sausages on the Kokko for an extra layer of flavor, check out our guide to smoking with the Kokko. In this case, choose sausages with a fairly neutral taste: Toulouse sausages or plain chipolatas for meat, plain soy or oat sausages for plant-based, so the smoke can really infuse the filling.
Now, there’s no reason not to gather everyone together for a BBQ party—and why not for a cozy winter evening around the Kokko!
