Even if you’re not a veggie someone who shows up to your barbecue could be a non-meat eater. It’s always a good idea to be prepared with some vegetarian friendly options and here’s how you can do it!
Veggie Burgers
The oldest staple for a vegetarian barbeque is the veggie burger. They are produced by a multitude of manufacturers, the most well-known being Gardenburger, Boca, and Morningstar Farms. For those unfamiliar with vegetarian food, there are many varieties of veggie burgers to choose from. The options range from the original Gardenburger, to the Boca Cheeseburger, to the Philly Cheesesteak Burgers by Morningstar Farms. Veggie burgers can be grilled just like normal hamburgers; however, if grilled next to real meat, veggie burgers can be wrapped in foil to keep them from coming in contact with the meat’s juices. Veggie burgers can be garnished any way one likes, with or without cheese, on a traditional bun with lettuce, tomato, and mayo, or on whole-wheat bread with sprouts and honey-mustard.
Newer options for vegetarian grilling are imitation hotdogs and imitation chicken. These items are usually found next to the veggie burgers in the frozen foods section of your supermarket. Veggie dogs are fairly simple, and do not come in as many varieties as veggie burgers, but they taste like the real thing, and cook quickly. Eat them with or without a bun, with mustard, ketchup, or relish. An added bonus: these dogs are low in calories and fat, so you can eat more than one without feeling guilty.
Imitation Chicken
Imitation chicken comes in almost as many varieties as veggie burgers do. There are breaded chicken patties, chicken nuggets, even buffalo wings. Most of these products, including the veggie burgers and veggie dogs, contain soy as a major ingredient. However, the imitation chicken products made by the brand Quorn contain mycoprotein, a member of the fungi family, as the main ingredient. Quorn’s Naked Chik’n Cutlets are perfect for grilling, and can be dressed with any sauce (including barbeque sauce) prior to setting on the grill.
Of course, the real vegetarian staple–the vegetable–must not be forgotten. One great burger substitute is a large portabella mushroom, grilled on its own or smothered in Worcestershire sauce, and eaten on a bun, perhaps topped with some grilled onions. Shish kabobs are also great for grilling: just cut up any variety of vegetables and put them on a skewer, with or without a marinade. The veggie burgers, meatless hot dogs, and imitation chicken mentioned above are also great over salads; after grilling, just throw them on top of a bed of lettuce and top with some tomatoes, and suddenly eating a salad will become much more mouth-watering.
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