Can a backyard cookout feel just as satisfying without meat? If you love summer BBQs, you might be surprised at how bold plant-based food can be on the grate.

You’ll find ideas that make outdoor cooking exciting again. From smoky tofu with a freezer trick for a meatier bite to carrot dogs and grilled corn, these dishes hit classic flavors.

Don’t have an outdoor setup? A Lodge cast-iron grill pan brings the same char indoors and keeps your weeknight meals simple.

This guide shows you how to plan mains, sides, and sauces so no one misses the burger at your next gathering. You’ll learn techniques that adapt to what’s fresh and what you already have.

Key Takeaways

• Discover smoky mains and fresh sides that work for summer cookouts.
• Use the freezer trick to give tofu a firmer, meatier texture.
• Learn crowd-pleasers like carrot dogs and grilled corn without fuss.
• Apply methods for both backyard grills and a Lodge cast-iron pan.
• Build full plates—mains, sides, and sauces—that impress guests.

Welcome to grilling season: How to make summer barbecue totally plant-based

“The season for outdoor cooking is here — and you can make every dish on the menu centered on plants without losing the soul of a barbecue.”

Frame your grilling season around abundant summer produce and durable proteins. Think burgers, seared “steaks,” skewers, and hearty sides that stand in for chicken or beef.

Plan mains like tofu, tempeh, seitan, mushrooms, and thick vegetables. These options give char, chew, and true satisfaction while you keep the familiar bbq formats.

Round out the menu with peak corn, zucchini, peppers, and stone fruit for bright salads and grilled fruit finishes.

• Simple tweaks—oil, seasoning, and timing—help dishes release from the grate and brown properly.
• Scale for friends with mix-and-match skewers and big-batch salads that travel well to a backyard party.
• Shop produce first, proteins second, then condiments so you can pull together fast, fresh food.

“Once you get used to grilled corn without butter, the sweet kernels really sing.”

Smart grill setups and techniques for better char, flavor, and texture

Set up your cooking zone so char, smoke, and texture work together, not against you. Choose an outdoor grill for high-heat searing and real smoke. Pick a Lodge cast-iron grill pan when you need controlled stovetop marks and steady heat.

Two heat zones give you flexibility: direct high heat for searing and an indirect side for gentle finishing. That lets thicker cuts and firm veggies cook through while delicate items stay safe.

Marinades, rubs, and resting for peak taste

Use a marinade to penetrate tofu, mushrooms, and other plant proteins. Choose a dry rub when you want quick surface flavor and bark.

• Pat produce dry, oil the food (not the grates), and preheat fully to avoid sticking.
• Slice onions and tougher veg thicker to resist flame; thin pieces go on indirect heat or skewers.
• Press or freeze tofu ahead to build a meat-like chew, then add a glaze at the end so sugars don’t burn.

Rest grilled eggplant under a loose tent and brush with mustard-herb vinaigrette for about 30 minutes to amplify taste and texture.

Vegan grill recipes

Weeknight wins and party hits both start with a clear plan. Pick fast mains, a hearty potato side, and one bright salad so you can cook with less stress and more flavor. These ideas save time and keep your summer gatherings tasty.

Quick picks for a weeknight cookout

Fast, fill-you-up options you can cook in 15–30 minutes.

• Tofu and veggie kebabs with citrus marinade.
• Grilled baby potatoes tossed in herbs and lemon.
• Cutlets topped with chimichurri for instant punch.
• Make-ahead green vegetable salad with Dijon-mint dressing as an easy side.

Crowd-pleasers for friends and family gatherings

Bring a few showstoppers that travel well and please a crowd.

• BBQ tofu using the freezer hack for firm texture.
• Barbecue tempeh ribs with sticky homemade sauce.
• Black bean burgers with mango-habanero cream for sweet heat.
• Carrot dogs and grilled corn on the cob as familiar favorites.

Plan sauces—chimichurri, cilantro-lime, or a quick BBQ—so plating moves fast. Balance one potato side with a veggie-forward dish to keep the menu rounded and easy to scale for friends. These picks will help your summer food feel planned and relaxed.

Tofu on the grill: from classic BBQ to bright citrus and chimichurri

A few easy steps will let tofu take center stage, from lacquered BBQ slabs to bright citrus-glazed cubes.

BBQ tofu with a freezer hack for meatier texture

Freeze, thaw, and press extra-firm tofu to expel moisture and build a chewier, meat-like bite that holds up to high heat.

Slice thick, sear over direct flame, then move to indirect heat. Brush bbq sauce in the last few minutes so sugars caramelize without burning.

Grilled lemon-pineapple tofu with a sweet-tart glaze

Make a glaze that balances lemon and pineapple. High heat caramelizes the sugars for a bright finish.

Grilled tofu finished with chimichurri

Use a dry rub on slabs, sear to get strong char, then spoon a fresh chimichurri sauce over the hot tofu so herbs pop against smoke.

Teriyaki tofu skewers with red onion

Marinate cubes briefly in a savory-sweet marinade, thread with red onion, and grill until edges char. Turn with a thin spatula to keep pieces intact.

Tempeh showstoppers: ribs, steaks, and Korean BBQ

Tempeh turns into real showstoppers when you steam, marinate, and finish with high heat. Start by steaming to mellow bitterness and open the texture so sauces can soak in.

Barbecue tempeh vegan ribs with homemade BBQ sauce

Steam slabs, then brush with a smoky homemade BBQ sauce before they hit the grill. Sear over direct heat, move to indirect heat, and baste again for a glossy finish.

Tempeh steaks marinated and seared like the beef version

Slice tempeh into thick steaks and give them time in a savory marinade. Sear on medium-high to build a crust similar to the beef version, then finish indirect so centers cook through.

Korean BBQ tempeh with sesame and a touch of heat

Make a Korean-inspired glaze with rice vinegar, sesame oil, and sriracha. Finish with sesame seeds and scallions. Serve extra sauce at the table for more gloss and moisture.

• Use skewers or kebab-style pieces for faster cooking and more caramelized edges.
• Prepare extra sauce to baste and to serve on the side.
• Pair tempeh mains with crisp slaws or simple greens to cut richness.

“Plan ahead so marinade time adds depth—tempeh rewards a little patience.”

Mushrooms on fire: portobello burgers and oyster mushroom skewers

Turn meaty mushrooms into the centerpiece of your cookout with bold char and savory toppings. These dishes come together fast and make a great one-pan main or a hearty side to share.

Portobello “steak” burgers with creamy herb sauce

Marinate portobello caps to boost umami, then start cap-side down so juices collect and centers stay meaty. Top with a cashew-tarragon cream for a rich finish that cuts through smoke.

Build the burger with crisp lettuce, tomato, and quick-pickled onions for bright contrast. Ready-in-30, these patties save time and deliver the satisfying texture of a traditional sandwich.

Oyster mushroom skewers with smoky char

Skewer oyster mushrooms in clusters to maximize surface area for char and crispy edges. Season assertively—salt, pepper, garlic, and smoked paprika—for steak-like savoriness.

Use red onion wedges between clusters to add sweetness and color. Grill in batches with a hot sear and a brief indirect finish so pieces stay juicy and don’t dry out.

Seitan on the grill: steakhouse char and carne asada vibes

Give seitan a true steak experience by aiming for a deep crust and a tender interior.

Start with a firm seitan recipe so pieces hold together on the grates and resist crumbling under tongs.

Rub steaks with oil and a steakhouse-style blend to build a flavorful crust without drying the center. Keep the grates very clean and scorching hot to get clear marks.

• Marinate some pieces in citrus, garlic, and spices for carne asada vibes; slice thin across the grain.
• Sear over high heat for color, then move to indirect heat to warm through gently.
• Rest briefly so juices redistribute; this improves the meat-like tenderness.

You can serve sliced seitan over salads, in tacos, or as a plated main with grilled onions and peppers.

Finish with a squeeze of citrus or a spoon of salsa verde to brighten the rich, smoky bbq notes and lift the whole plate.

“A hot grate and a short rest are the two tricks to steakhouse results.”

Eggplant, elevated: meaty “steaks” and Mediterranean salad

Eggplant can step into the spotlight as a hearty, charred “steak” when you focus on texture and a bright finishing sauce. Start with firm, glossy eggplants and slice them thick so they hold up on the grate.

Grilled eggplant “steaks” with mustard-herb vinaigrette

Salt the slices to draw out moisture and cut any bitterness. Pat them dry, brush with oil, and season before you place them over medium-high heat.

Cook until the exterior is smoky and crisp and the interior feels velvety. Whisk a garlicky mustard-herb dressing with lemon and spoon it over hot slabs. Let the eggplant rest about 30 minutes so the flavors penetrate.

Mediterranean eggplant salad with chickpeas and tomatoes

Slice grilled eggplant into chunks and toss with chickpeas, cherry tomatoes, and fresh herbs for a hearty salad. Add a lively vinaigrette and finish with torn parsley or mint for brightness.

• Salt slices first to reduce moisture and bitterness.
• Grill over medium-high to get char and a custardy center.
• Whisk mustard-herb dressing with lemon and let the hot eggplant absorb it.
• Serve the eggplant steaks over couscous or quinoa as a main dish, or share the salad as a side with other summer veggies.

Manage your time so the rested eggplant stays warm when served — that warmth locks in aroma and flavor.

Grilled pizzas and flatbreads: smoky crusts, bold toppings

Try grilled flatbreads when you want pizza with a smoky edge and fast turnaround. Stretch quick-rise dough and cook directly over heat for blistered crusts in about 10 minutes of rise time.

Top smart: Use a thin smear of bean-based ricotta or basil pesto as your sauce, then add grilled corn, peppers, and mushrooms for texture. Keep toppings modest so the crust cooks through without tearing.

Par-cook dense ingredients—potatoes, thick peppers, or corn kernels—so the flatbread finishes quickly over direct heat. Drizzle a smoky tofu-lime sauce for creaminess and tang that balances charred toppings.

Serve as a main or an appetizer. Slice into handheld pieces that eat cleanly alongside burgers and salads. Prep ingredients in advance so assembly at the grill takes minimal time.

• Oil the dough lightly and use a hot, clean grate.
• Keep sauce and ingredients ready to speed assembly.
• Treat each flatbread as a shareable summer dish to complement burgers or serve solo.

Burgers that bring the sizzle: black bean, veggie patties, and more

Make every bite count by focusing on structure: a sturdy patty, crisp toppings, and a smart sauce plan.

Black bean burgers sing with a sweet-spicy mango-habanero cream. Grill patties until edges brown, then spoon the cream over just before serving for a bright contrast.

Scratch patties using TVP give you control over texture. Rehydrate TVP, season with pantry staples, and form thicker rounds so they hold up on the grates.

Beyond the bun

Swap a traditional bun for grilled zucchini planks to cut carbs and add fresh crunch. Or plate a patty over quinoa with a drizzle of ranch or house sauce for a hearty alternative.

Bun and build tips

Choose a quality bun—bake or buy—so it resists moisture. Put sauce on both sides of the bun, use a leafy barrier, and place onions above the patty to limit slipping.

• Sauté or char onions for sweetness and cleaner stacking.
• Keep sauces handy: burger sauce, chimichurri, and quick aiolis let guests customize.
• Rotate in tofu-based patties for variety and textural range across the season.

Balance moisture, crunch, heat, and acidity in each build to step up your burger game.

Plant-based hot dogs and “dogs” to love

Classic dogs get a fresh spin with charred carrots and saucy shredded fillings that feel indulgent and familiar.

Vegan carrot dogs start by marinating carrots so they soak up smoky, salty flavor. You grill them until tender but still snappy, with clear marks. Serve in a toasted bun with mustard, onions, relish, or kraut for the classic finish.

Carrot dogs with grill-marked snap

Marinate carrots to absorb flavor, then cook over moderate heat so sugars don’t scorch. Toast buns briefly to stand up to the fillings. Prep toppings in ramekins so guests can dress their own.

Pulled “pork” options for buns

Make a shreddable filling from tofu, mushrooms, or jackfruit and simmer it in a tangy bbq sauce. Keep heat moderate and baste at the end for a glossy finish.

• Batch-cook the filling and rewarm on indirect heat.
• Toast buns on the grate for texture.
• Offer a crunchy slaw to cut the richness.

This simple approach keeps handhelds easy to eat and big on flavor.

Skewers and kabobs: colorful veggies, tofu, and soy-miso glazes

Thread bright vegetables and firm tofu on skewers for quick, colorful bites that finish in minutes. These handhelds are easy to prep and great for sharing.

Tofu and veggie kebabs with citrusy marinades

Cut everything to similar sizes so pieces cook evenly and turn cleanly on the grate. Alternate tofu with zucchini, peppers, onions, and mushrooms to stop cubes from spinning.

Brush a spicy-lime marinade lightly so the lime brightens without masking delicate produce. Grill over medium-high heat and turn only when the sear releases naturally.

Soy-miso glazed vegetable skewers over grains

Near the end of cooking, brush a soy-miso glaze for a glossy, umami-rich finish. Let any extra glaze drip onto a bed of edamame-studded red quinoa so the sauce seasons the base.

• Include occasional corn rounds for color and sweet bites.
• Stabilize skewers by alternating textures—soft tofu, firm zucchini, and hearty mushrooms.
• Finish with a squeeze of lime and fresh herbs for a clean lift.

Tip: Serve skewers over grains to catch the extra sauce and make a simple, complete plate.

Corn three ways: classic cobs, spicy rubs, and vegan elote

A few simple finishes turn ordinary summer corn into a standout side. These builds focus on char, brightness, and a creamy street-style finish so you can use corn across the season.

Grilled corn on the cob, no butter needed

Grill ears directly on hot grates for smoky, caramelized kernels. The natural sugars taste sweeter with char, so you don’t need butter to get big flavor.

Pull back husks as a handle or shave them off for more blackened spots. Rotate often and keep the heat lively but controlled to avoid burning.

Zesty spice rubs with lime

Mix a spicy-tart rub—smoked paprika, ground cumin, and a pinch of salt—and dust the hot ears. Finish with a squeeze of lime or lemon to balance the sweetness.

Slice kernels off the cob for salads, tacos, and grain bowls, where that rub adds instant seasoning and depth.

Vegan elote with dairy-free parm and sour cream

For street-corn style, slather dairy-free sour cream, sprinkle dairy-free parm, dust with chili, and top with cilantro. It mirrors the classic experience without dairy.

Use green onions or scallions for color and a quick crunch. Leftover cobs make great salsas or pizza toppings the next day.

Sides and salads that steal the show

Make your sides the stars by focusing on bold contrasts—char, acid, and cream. Pick a few warm vegetable dishes and a couple of chilled salads so guests can graze and build plates. Keep components that travel well and hold at room temperature for easy service.

Grilled green vegetable salad with Dijon-mint dressing

Char asparagus, broccoli, and zucchini until just tender. Toss with a bright Dijon-mint dressing made from mustard, lemon, olive oil, and fresh mint.

The mix stays lively next to mains like burgers or skewers and adds a vivid green note to the table.

Vegan grilled wedge salad with tempeh bacon

Char a crisp iceberg wedge for smoky texture. Top with creamy dressing and chopped tempeh bacon for crunch and richness.

Quick tip: Thinly slice onion or quick-pickle it to add acidity that cuts through the creaminess.

Dill pickle potato salad and classic macaroni salads

Offer a dill pickle potato salad alongside a classic or Hawaiian-style macaroni salad to cover comfort and sweet-savory cravings.

These sides are easy to make ahead and stand up well on a picnic table.

Grilled peach pasta salad and herb-forward melon salads

Char peaches for a smoky-sweet pasta salad with basil and tangy cheese or dairy-free alternatives.

Pair melon with mint, cucumber, and lime for a herb-forward summer salad that brightens heavy dishes.

Grilled veggies with tikka masala marinade and raita

Marinate mixed veggies and mushrooms in tikka masala spices, then sear until edges caramelize. Serve with a cooling coconut raita to balance heat.

• Include mushrooms and peppers to add savory depth and a meaty texture to salads.
• Choose sides that travel well and hold at room temperature for potlucks and backyard parties.

“A few bold sides will keep plates balanced and guests coming back for seconds.”

Bowls and handhelds: burrito bowls and wraps with charred veggies

Build bowls and wraps that celebrate charred vegetables and bold sauces for easy, satisfying meals. Start with grains and a mix of charred peppers, onions, and zucchini so every bite has texture and smoke.

Bulgogi tofu bowls showcase tofu marinated with gochujang, grilled and paired with rice, spinach, and kimchi for a savory, spicy finish. Chop the pieces so they layer easily in a bowl or tuck into a wrap.

For burrito bowls, char vegetables, then toss them in a creamy cilantro-lime dressing. Finish with lime, sliced jalapeño, and fresh cilantro to lift rich flavors.

• Chop grilled tofu “chicken” for wraps with crunchy slaw and herbs.
• Grill extra veggies to save time for tomorrow’s lunch bowls.
• Layer grains, beans, charred veg, and a saucy element for balance.

Pack components separately for picnic or work lunches so everything stays crisp until serving.

Sauces, dressings, and dips to level up every bite

A few smart condiments can change how every bite tastes and feels. Build a small station of jars and squeeze bottles so guests mix and match without slowing the line.

Classic BBQ sauce and smoky queso

Whisk a classic BBQ sauce at home so sweetness, heat, and tang match your taste. Use it to baste slabs or serve on the side for dipping.

Smoky queso doubles as a dip and a burger topper—stir in a touch of smoked paprika and plant milk for creamy gloss.

Chimichurri, cilantro-lime dressing, and Green Goddess

Chop chimichurri to spoon over mushrooms, tofu, or seitan for herbaceous punch. Shake together a cilantro-lime dressing for bowls and a Green Goddess for drizzling warm vegetables.

Tzatziki, onion dip, and burger sauce essentials

Stir tzatziki for skewers and pita platters. Make an onion dip for chips and a simple burger sauce to streamline condiments at the table.

Bacon jam twist for burgers and sandwiches

Cook a smoky bacon jam with shallots and brown sugar as a sweet-smoky topper. Keep extra jars chilled—one spoon will transform sandwiches and burgers.

Prep your key ingredients in advance so flavors stay bright and service stays fast.

Sweet finishes: grilled peaches and fruity desserts

End the meal on a high note with caramelized fruit that tastes like summer in every bite.

Halve and pit ripe peaches, oil them lightly, and place cut-side down until they are deeply caramelized and tender. This takes little time and gives you a warm, jammy base for dessert.

Pair warm peaches with a basil-infused peach nice cream for a hot-and-cold contrast that brightens the finish. You can also serve sliced peaches with dairy-free yogurt or a whipped topping for extra creaminess.

• Build a fruit salad with grilled peaches and oranges, then add arugula, rosemary, lime, and a touch of maple for balance.
• Consider grilled pineapple or melon as smoky-sweet alternatives that make a memorable plate.
• Grill dessert fruit as the coals die down — use medium heat so sugars caramelize without burning.

Finish with flaky sea salt or toasted nuts to sharpen the taste and add crunch. Drizzle reduced balsamic or maple for a glossy, tangy accent that lifts the whole dish.

“A spoonful of warm peach over cold basil nice cream is the fastest route to a memorable summer dessert.”

Conclusion

Take these ideas into the rest of the season to keep your cookouts varied, easy, and memorable. This short playbook will help you own the grilling season with confident timing and simple prep.

Turn the techniques into quick wins and mix bold recipes and bright dishes so every meal feels new. You’ll show up with sauces, sides, and a few star moves that make the barbecue spread sing.

Make small changes in your life and your game at the grate: manage heat zones, rest food, and save extras for easy weekday plates. Keep pantry staples ready so the food you love matches the pace of your cooking.

In short, these ideas prove one thing: thoughtful prep and bold flavor turn simple things into standout meals. Enjoy the season and make those vegan grill recipes — and burgers — the highlight of your next gathering.