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One of my favorite summer suppers is a savory black bean burger prepared on the grill, topped with a slice of avocado and some fresh salsa. It pairs so perfectly with an ice-cold Mexican beer and grilled corn on the cob. And, it’s my go-to meal when I’m having vegans or vegetarians over for a barbeque.
Since the Fourth of July is usually a meat-fest of a holiday, I thought I’d share some seriously mouthwatering meatless options and grilling tips to help spark creativity.
Tips for grilling meat substitutes:
- When grilling tofu, use firm or extra-firm and press it prior to cooking to remove as much of the moisture as possible. Watch this simple step-by-step video to learn to grill tofu.
- Meat substitutes tend to stick to the grill, so be sure to use a light brushing of canola oil to help prevent sticking. The use of a non-stick grate or foil packets lightly coated with oil can also be helpful.
- Grill meat substitutes over a preheated grill (not too hot!) for 5-7 minutes per side. Place directly over moderately hot coals or use the indirect heat method. Rotate or move to a cooler part of the grill during cooking as necessary to ensure that the outside isn't cooking too quickly.
- If you like to marinate your tofu or tempeh, try leaving it in the fridge in the marinade overnight. For quicker turnaround time, 30 minutes will get the job done.
- Burger and hot dog alternatives grill up fairly quickly over indirect heat. Follow instructions on the packaging as ingredients and cooking times may vary.
