A new VBQ cookbook offers a veggie-centric take on BBQs and grilling

July 15, 2018 - bbq set

Grilled steaks and sauce-slathered ribs are all good and good, though because should vegetarians and vegans be left out of a tasty fun? That’s a doubt contentious “food nerds and sriracha addicts” Nadine Horn and Jorg Mayer asked themselves when they set out to write “VBQ: The Ultimate Vegan Barbecue Cookbook” (The Experiment, $20) with some-more than 80 veggie-forward griddle recipes.

Not a tofu fan or seitan devotee? Not a problem. The book is all about grilled veggies and other vegetarian and vegan-friendly griddle fare, including scores of dishes that will interest to omnivores, too. Page by a appealing photos and easy-to-follow directions, and you’ll shortly be barbecuing adult cauliflower cutlets, pulled fungus sandwiches, grilled avocado and eggplant gyros. The latter tucks sharp marinated, grilled eggplant into toasty pita buliding with tomatoes, cucumber and a citrusy tahini-yogurt sauce. Here’s only a taste.

Eggplant Gyros With Tahini and Yogurt Sauce

Makes 4 gyros


2 tiny eggplants (14 ounces)

3 teaspoons counterfeit sea salt, divided use

1 tablespoon paprika

¾ teaspoon dusty oregano

½ teaspoon garlic powder

½ teaspoon nigella seeds

½ teaspoon mustard seeds

¼ crater and 2 tablespoons olive oil

1 vast pita bread

1 tomato

¼ cucumber

1 red onion

1¾ cups finely sliced red cabbage

8 tablespoons tahini and yogurt salsa (see below)

4 tablespoons finely chopped uninformed dill


  1. Cut a eggplants into ½-inch thick slices. Toss them with 1½ teaspoons salt and let lay for 10 minutes. Wash a slices underneath using water, empty good and pat dry.
  2. Combine a remaining 1½ teaspoons salt with a paprika, oregano, garlic powder, nigella seeds, mustard seeds and oil and stir into a marinade. Add a eggplant slices to a brine and leave for during slightest 2 hours.
  3. Grill a eggplant slices over approach feverishness for 3 to 4 mins per side, mislay from a griddle and brew with a leftover marinade.
  4. Cut a pita bread into quarters. Toast them over approach feverishness for 2 minutes. Slice a tomato and cucumber. Thinly cut a onion.

  5. Fill a pita buliding with eggplant slices, tomato, cucumber, onion and cabbage. Top with tahini and yogurt salsa and uninformed dill and serve.

Yogurt and Tahini Sauce: Combine 1 crater vegan yogurt, 3 tablespoons tahini, 1½ tablespoons uninformed lemon juice, 1 tablespoon olive oil and ½ teaspoon salt.

— Recipe from “VBQ: The Ultimate Vegan Barbecue Cookbook” © Nadine Horn and Jörg Mayer, 2018. Reprinted by accede of a publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

source ⦿ https://www.mercurynews.com/2018/07/15/a-new-vbq-cookbook-offers-a-veggie-centric-take-on-bbqs-and-grilling/

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