Fire Up the Grill, Hold the Meat: Barbecue Favorites for Vegans

From specialty restaurants in Denver to backyard barbecues Colorado Springs, meatless meals are getting more and more common across the state of Colorado. To meet this growing demand, chefs and party hosts alike must rethink their menus, restock their kitchens and refresh their cooking traditions.

Of course, some of these traditions require more adjustment than others. Poultry, seafood and red meat still dominate most entrees, but certain cuisines and seasons are particularly heavy on the meat. For example, summer is the season of barbecues, when most grills fill up with sizzling burgers and brats. Thanks to an all-American reliance on cheese, butter and other animal-based ingredients, even the snacks, sides and sweets at traditional barbecues are often unsuitable for vegan guests.

Now that vegans and vegetarians are making room for themselves at the picnic table, summer staples are changing too. The following plant-based trends are new twists on old favorites, and they're getting hotter every day.

Mushroom Patties

Most Colorado supermarkets sell frozen packages of meat-free hamburgers, and many also offer vegetarian hot dogs in the produce section. However, some vegetarians prefer foods that don't simulate the taste or texture of meat.

Portobello mushrooms have a large enough surface area to stand in for steaks and beef patties, and unlike tofu, mushrooms add their own unique texture and flavor to barbecue dishes. Portobello mushroom "steaks" are easy to brush with sauce and flip on a grill, and they fit perfectly on a hamburger bun.

Vegetable Kebabs

It's not a barbecue without a few finger foods, but mixed veggies aren't nearly as portable as burgers and hot dogs. Fortunately, kebabs aren't defined by their meat chunks. Bell peppers, zucchini, cherry tomatoes, mushrooms and eggplant are some of the most common kebab ingredients, and the grill brings out their fresh flavors better than anything else.

Grilled Corn

As a barbecue staple, corn on the cob is almost as common as hot dogs and potato salad. If the cob is brushed with olive oil rather than butter before going on the grill, vegans can indulge too.

Tropical Wedges

Ice cream is hard to beat as a summer treat, but it melts fast and contains excessive amounts of artificial sugars. Pineapple is a naturally sweet dessert option, and when it's sliced into wedges and grilled on kebab sticks, it's easy to hold too. Before grilling them, vegans and vegetarians may brush the wedges in a mixture of vegetable oil, cloves, lemon juice and cinnamon for extra flavor. After every side is browned, some even dip the grilled wedges into hot rum and return them to the grill for a quick flambé effect.

It's not just animal activists who are sticking to plant-based foods. Some want to protect the environment or conserve water; others want to lose weight or prevent heart disease. No matter what the reason, vegetarians and vegans are no longer a niche group, and accommodating them is an essential part of good barbecue hospitality.