10 Most Popular Vegan BBQ Recipes For Your Kids

10 Most Popular Vegan BBQ Recipes For Your Kids

10 Most Popular Vegan BBQ Recipes For Your Kids

10 Most Popular Vegan BBQ Recipes For Your Kids

Have you guys ever tried vegan BBQ? Otherwise, it's time to start living and enjoying these delectable vegan BBQ recipes.

It's not the same as real meat, I am aware of that. However, that doesn't make it any less incredible!

BBQ Tempeh

1. BBQ Tempeh

The BEST way to eat tempeh is in this vegan barbecue. After being pan-fried till crisp and golden, the tempeh is covered in a sweet, tangy, and smoky BBQ sauce. And it just takes 20 minutes!

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 3-4


  • Block of tempeh: 1 8-oz
  • Grapeseed or avocado oil: 2 tablespoons
  • Vegan BBQ Sauce : ⅓ batch (about ½ to ⅔ cup BBQ sauce)


  1. Crosswise, cut the tempeh into 1-inch-thick strips. Then, to make each strip thinner, turn it over and cut it in half lengthwise.
  2. You could steam the tempeh. Put the pieces of tempeh in a steamer basket attached to a pan with a few inches of water in it. The tempeh is steamed for ten minutes after the water is brought to a boil and covered.
  3. A few paper towels should be used to line a plate or chopping board.1½ tablespoons of the oil is heated over medium heat in a 12-inch non-stick frying pan. Place the tempeh slices in a single layer once the oil has reached the shimmering stage (this will take a few minutes).
  4. Cook for 3½ to 4½ minutes until the bottom side is pleasantly golden brown.
  5. The top side of each piece of tempeh should be brushed with the remaining oil or sprayed with cooking spray. The pieces should then be turned over and cooked for 2½ to 4 minutes or until the other side is seared. Then place on paper towels. Put the frying pan back on low heat and add the barbecue sauce.
  6. Using a silicone spatula, whisk the sauce for 1 to 2 minutes or until it is just simmering. Reduce the heat a little because the sauce will quickly simmer if the pan is too hot.
  7. Return the tempeh to the pan and stir it for a minute or two to make it highly saucy. Added the BBQ sauce recipe below.

Vegan BBQ Sauce

2. Vegan BBQ Sauce

This vegan BBQ sauce is the ideal balance of sweet and sour, acidic and spicy. It is easy to create and has the same flavour as your favourite bottled barbecue sauce. And it takes only ten minutes to complete!

Prep time: 5 minutes | Cook time: 5 minutes | Total time: 10 minutes | Servings: 4


  • Organic ketchup: 1 cup
  • Maple syrup: 4½ tablespoons
  • Apple cider vinegar: 3 tablespoons
  • Soy sauce or tamari: 2 tablespoons
  • Molasses: 2 tablespoons
  • Vegan Worcestershire sauce: 1 tablespoon
  • Liquid smoke: 1 tablespoon

Ingredients For The BBQ Spice Blend

  • Smoked paprika: 1½ teaspoons
  • Chili powder: 1½ teaspoon
  • Black pepper: ¾ teaspoon
  • Onion powder: ¼ teaspoon
  • Garlic powder: ¼ teaspoon
  • Cayenne pepper: ⅛ teaspoon (optional)

Optional Thickening

  • Arrowroot powder: 1½ tablespoons
  • Cold water: 3 tablespoons


  1. All the components should be placed in a mixing dish. Add a bit more maple syrup for added sweetness. Add a few extra drops of liquid smoke or a few dashes of smoked paprika for greater smokiness.
  2. Simmer the BBQ sauce for 3 to 5 minutes, stirring at least once a minute in a small frying pan. Refrigerate after being transferred to an airtight jar. Keep for two to three weeks.
  3. Stirring arrowroot powder and cold water until smooth and no clumps are visible. Stir the sauce regularly for 1-2 minutes, or until it thickens, after adding the slurry to the simmering sauce. Don't let it simmer for too long, or the arrowroot powder will start to thicken. Turn off the heat.

Vegan BBQ Meatballs

3. Vegan BBQ Meatballs

These vegan barbecue meatballs are the most OK snacks to bring to a gathering! They're the ideal tailgating meal because they're made in a slow cooker!

Prep time: 10 minutes | Cook time: 4 hours | Total time: 4 hours 10 minutes | Servings: 15-20 meatballs


  • Veggie meatballs: 2 8-oz cans
  • Cans tomato paste: 2 6-oz cans
  • Apple cider vinegar: ½ cup
  • Maple syrup: ⅓ cup
  • Blackstrap molasses: 2 tablespoons
  • Garlic powder: 1 tablespoon
  • Onion powder: 1 tablespoon
  • Yellow mustard: 2 teaspoons
  • Salt: 1 teaspoon
  • Liquid smoke: 1 teaspoon
  • Smoked paprika: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Water: 1 cup


  1. Veggie meatballs from the Lightlife Smart Menu can be defrosted if necessary.
  2. Add tomato spaghetti, vinegar, maple syrup, molasses, garlic powder, onion powder, mustard, salt, liquid smoke, paprika, and pepper to the slow cooker's dish. To blend, stir. Stir the meatballs and water together to coat them thoroughly with the sauce.
  3. For 4-6 hours on high, slowly cook. For serving, insert a toothpick into each meatball.

BBQ Cauliflower Steak with Chimichurri

4. BBQ Cauliflower Steak with Chimichurri

For both vegans and meat eaters, a nutritious and low-carb dinner! Chimichurri sauce is drizzled on top of grilled cauliflower steaks.

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 4


  • Small head cauliflower: 1

Ingredients For The Chimichurri

  • Packed fresh parsley: 2 cups
  • Cloves garlic crushed: 4
  • Shallot: 1
  • Chilli pepper finely diced: 1
  • Lemon juice: ½
  • Red wine vinegar: ¼ cup
  • Extra virgin olive oil: ⅔ cup
  • Salt: ¼ teaspoon
  • Fresh oregano: 2 tablespoons


  1. Set the grill to medium heat. Remove the root leaves from the cauliflower and cut them into four steaks, each ½ inch thick. Include some of the core in each steak, as this will help keep the steaks together.
  2. The chimichurri's ingredients should be combined in a food processor and processed until smooth. Place the greased steaks on the grill after brushing a teaspoon of the chimichurri sauce on the top side of each cauliflower.
  3. Steaks should be cooked for 5 minutes on the barbecue with the lid closed. Before turning each steak over and grilling for an additional five minutes, brush the top sides with chimichurri sauce.
  4. The steaks should have both sides of the grill marks that are browned and tender. Serve the cauliflower right away with a thin layer of chimichurri on top.

Grilled BBQ Tofu Vegetable Kebabs Recipe

5. Grilled BBQ Tofu Vegetable Kebabs Recipe

The homemade BBQ sauce is smeared on the grilled BBQ tofu vegetable kebabs. They are easy to create and filled with delicious late-summer treats! To make these simple, marinate the tofu in advance. This dish is gluten-free, vegetarian, and vegan; allow 3 kebabs per adult. Find out how to enjoy these delicious kebabs!

Prep time: 25 minutes | Cook time: 20 minutes | Total time: 45 minutes | Servings: 15-16 Kebabs

Ingredients For The Tofu

  • Firm tofu: 395g
  • Smoky Bourbon BBQ sauce: ½ cup

Ingredients For The Vegetables

  • Cherry tomatoes: 435g
  • Zucchini about one large: 250g
  • Cremini mushrooms: 170g
  • Red bell pepper large: ½
  • Green bell pepper large: ½
  • Purple onion large: ½
  • Olive oil: 2 tablespoons
  • Fine sea salt: ½ teaspoon
  • Fresh ground pepper

Method For The Tofu

  • To make room for flavour, the water must be pressed out because tofu is packaged in water. Put a tea towel underneath and press it on top of the tofu. Placing it on a plate To force the water out, place something heavy on top, such as a chopping board, another plate, or a box of wine that isn't quite full. The tofu will be crushed if it is too heavy.
  • To help it absorb more water, repeatedly move the tea towel to a dryer part of the towel if you have time, and press for up to an hour or for roughly 20 to 30 minutes. Set the oven to 425°F. Use parchment or Silpat to cover a sheet pan. 32 slices of tofu should be cut into ½”cubes. Put a single layer of tofu on the sheet pan. 20 to 22 minutes of baking. The tofu ought to be soft and just browned.
  • Pour the BBQ sauce over the warm tofu in the medium mixing bowl, then give it a thorough swirl. For a minimum of 30 minutes and a maximum of eight hours, cover and marinate. Place aside.

Method For The Vegetables

  • When preparing the vegetables, soak the bamboo skewers in water if you plan to use them. After cutting the vegetables into bite-sized pieces, place them in a sizable mixing bowl.
  • Olive oil should be drizzled over the vegetables before adding salt and pepper. Toss the vegetables together to distribute the oil evenly. Set the grill to a temperature of 400–450°F.
  • With the leftover BBQ sauce set aside, skewer the vegetables and tofu. Place the kebabs on the grill and cook for 15 to 20 minutes.
  • During this time, baste with additional BBQ sauce and turn the kebabs by ¼ turn every four to five minutes to ensure that the vegetables and tofu are cooked evenly on all sides. It's fantastic to grill!
  • As soon as they are finished grilling, serve. They usually cool off rapidly. After the kebabs are thoroughly cooked, leave them on the grill, with the grill off, if necessary, to keep them warm.
  • For up to three days, leftovers should be kept in the refrigerator. It is difficult to freeze this dish.

Cilantro Lime Spicy Black Bean Burgers

6. Cilantro Lime Spicy Black Bean Burgers

These simple spicy black bean burgers are perfectly spiced and have a pleasant lime undertone. Change up the menu for the barbecue and savour this easy, delicious recipe for a vegetarian burger.

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Servings: 6


  • Black beans: 2 cans
  • Jalapeño peppers, seeds removed for less spice: 1
  • Small red onion: ¼
  • Corn kernels: ½ cup
  • Garlic: 2 cloves
  • Cilantro: ⅓ cup
  • Cumin: 1-2 teaspoons
  • Chili powder: 1 teaspoon
  • Red pepper flakes: ¼-½ teaspoon
  • Juice of lime: ½
  • Bread crumbs : ⅔ cup
  • Flax egg: 1
  • Cracked pepper: ½ teaspoon
  • Sea salt: ½ teaspoon


  1. Grind the jalapeños, onions, and garlic into a fine powder in a food processor. Two cups or one can of black beans, cilantro, lime juice, and seasonings should be added. Until mixed, pulse. Put the ingredients in a mixing basin that is about medium size.
  2. Stir in the remaining black beans, corn, bread crumbs, and flax egg. Create patties the size of hamburgers. Grill for about 4 minutes on each side over medium heat.
  3. These can also be cooked on all sides in a frying pan over medium heat. Refrigerate leftovers for 5 days or freeze for roughly 2 months.

BBQ Cauliflower Wings

7. BBQ Cauliflower Wings

BBQ cauliflower wings are a fantastic starter or side dish! They are roasted till perfectly crispy and crunchy and then dipped in the most delectable vegan barbecue sauce.

Prep time: 25 minutes | Cook time: 30 minutes | Total time: 55 minutes | Servings: 8


  • Cauliflower florets: 2 pounds
  • Soy milk: 1 cup
  • All-purpose flour: ¾ cup
  • Cornstarch: 2 tablespoons
  • Garlic powder: 1 tablespoon
  • Onion powder: 1 tablespoon
  • Salt: ¼ teaspoon
  • Ground black pepper: ¼ teaspoon
  • Cayenne pepper: ¼ teaspoon
  • Panko breadcrumbs: 2 cups
  • Salt: ¼ teaspoon
  • Ground black pepper: ¼ teaspoon
  • Vegan BBQ sauce: 1 cup

Ingredients For Serving

  • Green onions chopped (optional)


  1. Set the oven's temperature to 450°F. Using parchment paper, line a sizable baking sheet.
  2. In a sizable mixing basin, combine the soy milk, all-purpose flour, cornstarch, garlic powder, onion powder, salt, ground black pepper, and cayenne pepper.
  3. Salt and pepper a second bowl and add the panko breadcrumbs. The cauliflower florets should now be added to the batter in the big bowl and thoroughly mixed.
  4. Batch-transfer the cauliflower pieces to the breadcrumb bowl and carefully turn them to coat all sides in the breadcrumbs.
  5. Place the cauliflower florets on the baking sheet that has been prepared. For 20 minutes, bake. After taking the cauliflower out of the oven, slather it with barbecue sauce in a big bowl.
  6. Put them back on the baking pan. Put them back in the oven for 10 more minutes of baking.
  7. When ready to serve, take them out of the oven and, if you'd like, slather them with extra barbecue sauce.

Vegan BBQ Chicken Pizza

8. Vegan BBQ Chicken Pizza

This vegan BBQ chicken pizza is extra crispy and delectable with a cast iron pan. Add fresh cilantro and vegan ranch to finish it off!

Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes | Servings: 4


  • Pre-made pizza dough: 16 ounces
  • Cornmeal for the dough
  • Olive oil separated
  • Vegan chicken strips: 10 oz
  • Garlic powder to taste
  • BBQ sauce: ½ cup
  • Red onion thinly sliced: ¼-½
  • Vegan ranch dressing
  • Cilantro chopped


  1. Pizza dough should remain on a cornmeal: covered surface for 30 to 60 minutes so that it may warm up.
  2. Set your oven's temperature to 475°F.
  3. Apply olive oil evenly to the bottom of a 10-inch cast iron skillet and set it over medium-high heat. Add the chicken and reduce heat to medium when the pan is heated. Cook until both sides are golden.
  4. After being cooked on both sides, use the tip of a spatula to cut into bite-sized pieces. Place vegan chicken in a basin after removing it from the pan. Return the skillet to the hot stove and reduce heat to medium-low. Add extra olive oil to the skillet's bottom.
  5. Stretch the dough rapidly to about the width of your pan, then carefully set it within the skillet. Using the spatula's tip, spread it out if necessary. Sprinkle some garlic powder on the dough.
  6. Cooked chicken with BBQ sauce added should be combined. Cover the dough with the BBQ/chicken mixture, leaving about a half-inch border for the crust. Remember that the cast iron will be hot and carefully top with red onion before placing it on the top rack of the stove.
  7. Pizza should be cooked for 15-20 minutes, or until the bottom and top are the appropriate level of crisp. Pizza should be taken out of the oven and placed on a cutting board. Add vegan ranch dressing and cilantro, then slice and serve!

Vegan Coleslaw With Spiced Mayo And Sultanas

9. Vegan Coleslaw With Spiced Mayo And Sultanas

This vegan “coronation” coleslaw is ideal for a picnic or barbecue. Simple to prepare, with delicately spiced, warming Indian flavours and juicy sultanas throughout.

Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes | Servings: 6


  • Red onion: ½
  • White cabbage: ½
  • Carrots: 2
  • Dried apricots: 6
  • Sultanas: 80 g
  • Vegan yogurt: 3 tablespoons
  • Vegan mayonnaise: 3 tablespoons
  • Curry powder: 2 teaspoons
  • Fresh coriander leaves


  1. Peel and slice the red onion very thinly. Put the slices in a mug, then pour boiling water over them. Slice the cabbage very thinly. I find it easiest to remove each leaf from the cabbage half, trim any thick stalks out of the middle of the leaf, and then stack the leaves on top of one another. Slice very thinly into strips after rolling into a tube. Organize the shreds of cabbage in a big bowl.
  2. The carrots' ends should be cut and peeled. Use a food processor or julienne peeler/slicer to slice or grate them into extremely thin matchsticks. In the bowl with the cabbage, place the carrot. Add the sultanas and finely chopped apricots to the bowl.
  3. The red onion should be added to the bowl after being drained of water.
  4. Vegan yogurt, mayonnaise, and curry powder should all be thoroughly combined in a mug. Pour into the bowl, then stir in the coleslaw. Mix in salt, and taste, and make any necessary adjustments.
  5. Coriander leaves should be finely chopped and combined with coleslaw.

Vegan Millet Tabbouleh Salad

10. Vegan Millet Tabbouleh Salad

The recipe for Fresh Millet Tabbouleh Salad uses whole grain cooked millet rather than conventional bulgur. This dish is gluten-free, thanks to the millet!

Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes | Servings: 6


  • Millet: ½ cup
  • Water: 1 cup
  • Fresh lemon juice: 3 tablespoons
  • Olive oil: 2 tablespoons
  • Garlic powder: ¼ teaspoon
  • Salt and pepper
  • Chopped parsley leaves: 1½ cups
  • Finely chopped mint leaves: ½ cup
  • Tomato chopped: 1 medium
  • Finely chopped red onion: ¼ cup
  • Cucumber chopped: ½ large


  1. In a big saucepan, mix the water and millet. Fifteen minutes are required for cooking after 15 minutes of simmering after a boil. After the majority of the water has been absorbed, remove from heat, and let sit for two to three minutes to allow complete absorption.
  2. Combine the lemon juice, olive oil, and garlic powder in a small bowl and set aside while the millet cooks. Use a fork to combine by stirring. To taste, add salt and pepper.
  3. Add millet to a sizable bowl. Red onion, tomato, mint, and parsley should be added. Dressing is then tossed into coat. To taste, add more salt and pepper to the seasoning. Before serving, let the tabbouleh marinate and chill in the fridge for about 30 minutes.


The average vegan BBQ dish contains 43% fewer calories than the typical British BBQ, so switching to a vegan diet may be the best option for those of us hoping to lose a little weight or adopt a healthier lifestyle.

I trust you enjoyed this article about the 10 Most Popular Vegan BBQ Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!




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