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Memorial Day has come and gone, and while everyone was busy munching away on hamburgers, hot dogs, and maybe even steaks, you sadly stared at your place: two bread buns with nothing in between. The host forgot you were vegetarian! How dare they! That’s okay; with the looming summer season just ahead, the time can be no riper to experiment with new vegetarian BBQ recipes and varying flavor combinations. Mushroom and spinach? Check. Eggplant with foccacia? Check. Sriracha sauce with tofu? Check! Now check out five surprisingly easy vegetarian recipes for an exclusively no-meat grilling feast!
Ah, yes, one of the formidable masters of vegetarian dishes, the portobello mushroom gets topped off in this Portobello Mushroom Burger with Bruscetta. Similar to another portobello recipe we featured in our Memorial Day blog, this vegetarian burger also uses the whole cap to hold a topping, in this case, fresh bruscetta with basil, roma tomatoes, parmesan cheese, and other seasonings. After those ingredients get to know each other in a fridge for a couple of hours, the mushroom cap gets introduced to the grill, where it gets filled with the bruscetta and topped off with horseradish cheddar cheese. Drooool.
How could we forget tofu, that one main vegetarian ingredient that most carnivorous people just don’t understand? The texture, the undefinable color, how it shakes when you move it. All that gelatinous glory gets a major flavor fix in this Grilled Tofu with Mediterranean Salad recipe. You might not think that something like tofu is grillable, but you’d be so wrong! Tofu gets a marinade bath (tofu can be marinated?) of lemon juices and spices, and after grilling to a wonderfully toasty exterior, a salad of tomatoes, kalamata olives, cucumber, and other ingredients offer a cool, fresh topping for tofu to scoop up. Yummers!
Let’s add a little Italian to our American barbecue, shall we? An Eggplant Parmesan Sandwich mixes grilled eggplant with spinach, tomatoes, and parmesan and mozzarella cheese. Even the foccacia bread in this eggplant recipe gets toasted! What you end up with is something gooey, flavorful, filling, and– dare we say it– healthy!
What, did you think we’d suggest having beef jerky for fries? No way: Grilled Garlic Parmesan Zucchini makes the ultimate companion to any of the vegetarian recipes above. Zucchini cut length-wise gets smothered (in the best way possible) with rich butter, zesty garlic, otherwise-unedible parsley, and shredded parmesan cheese. Grill for several minutes until it all just melts together and the zucchini gets those awesome grill marks on the bottom. Drooool. Again.
As if the above high-temp grilling recipes weren’t enough for your taste buds, now you want some spicy heat to add to your meal plan? Sriracha-Grilled Tofu might do just the trick to get that coveted runny-nose, salivating heat that you crave so much. Cut tofu sleeps in a marinade of sriracha sauce, sesame seeds, scallions, and miso paste over night, only to cook over an open grill, and have the same ingredients for a dipping sauce. So the tofu recipe uses sriracha as a marinade and dipping sauce?? Can your mouth (and stomach) handle this??
So after everyone polishes off another greasy, fat-filled burger and a hot dog made from… God knows what, you can be proud that you know exactly what’s in your vegetarian meal, and you know what, it was delicious and healthy, too! Being vegetarian ain’t easy (I did for almost two years), but there’s a more savory recipe variety than ever before. Feel free to embrace vegetarian dishes and share the wealth of flavor from a grill-tastic vegetarian barbecue!