3 delicious recipes for vegetarian barbecue

Who says you can’t have a vegetarian barbecue? The vegetable world is rich and allows you to recreate different traditional recipes without ingredients of animal origin. In addition, several companies are already betting on vegan products to cater to this public. With that in mind, we’ve separated 3 typical dishes for you to try at home and enjoy the barbecue guilt-free. Check out!

vegetarian kebab

Ingredients

Vegetables

• 1 yellow pepper
• 1 red pepper
• 1 zucchini cut into thick slices
• 2 red onions
• 12 cherry tomatoes
• 4 ears of green corn cut into thick slices
• 2 tablespoons of olive oil
• Salt, ground black pepper and green smell to taste
• water for cooking

Assembly

• 12 barbecue sticks
• Butter paper for lining

Method of preparation

Vegetables

Peel the onions and cut them into 4 parts. Reserve. In a pan with water, place the green corn slices and lead to medium heat. Expect to reach the boiling point and let it cook for 5 minutes. Remove from heat and set aside. Remove the seeds from the peppers and chop them into 6 parts. In a container, place the chopped peppers, the zucchini slices, the green corn slices, the onions and the cherry tomatoes. Add the olive oil, salt and black pepper. Mix well and let it rest in the seasoning for 4 hours.

Assembly

In a baking dish with cold water, place the toothpicks and leave to sauce for 15 minutes, this will prevent them from burning. Reserve. Dry them and put the vegetables in them interspersed. Place the skewers with the vegetables on a baking tray lined with parchment paper and bake in a preheated oven at 180ºC for 30 minutes. Turn off the oven, wait to cool down and serve next.

Tip: place the firmer vegetables at the ends so that they are well roasted. You can also make the skewers directly on the barbecue grill.

Farofa veggie

Ingredients

• 2 tablespoons of olive oil
• 1 ripe banana, diced
• 1 peeled and chopped onion
• 1 seedless bell pepper cut into cubes
• 1 peeled and grated carrot
• 3 garlic cloves, peeled and crushed
• 2 diced tomatoes
• 4 cups of cassava flour tea
• Salt, ground black pepper and green smell to taste

Method of preparation

In a pan, put the olive oil and lead to medium fire to warm up. Add the onion, bell pepper and carrot and sauté until the onion is translucent. Add the garlic and sauté for another 5 minutes. Add the tomato and plantain, mix well and season with salt and black pepper. Cook until the tomatoes break down and the carrots are soft. Afterwards, place the cassava flour and stir until it turns slightly golden. Turn off the heat, sprinkle with parsley and serve immediately.

mayonnaise salad vegan

Ingredients

• 1/2 cup chilled cashew nut milk
• 1/2 teaspoon of salt
• 1 teaspoon of corn starch
• 1 teacup of sunflower oil
• 200 g corn canned corn
• 200 g canned peas
• 6 potatoes, peeled and diced
• 5 carrots, peeled and cut into cubes
• Juice of 2 lemons
• Salt, ground black pepper and olive oil to taste
• water for cooking

Method of preparation

In a blender, place the cashew milk, lemon juice, cornstarch and salt and blend until smooth. Without turning off the blender, open the central lid and gradually add sunflower oil until the mayonnaise thickens. After, transfer the mayonnaise to a container and take it to the fridge for 2 hours.

Meanwhile, put the potatoes and carrots in two different pans, cover with water and place over medium heat to cook until soft. Turn off the heat, drain the water and set aside. In a container, place the potatoes, carrots, green corn and peas. Mix well and season with salt, black pepper and olive oil. Add the mayonnaise and stir until incorporated with the vegetables. Serve immediately.