Vegetarian BBQ: Main Courses, Vegetables and Proteins

A vegetarian BBQ is more than a few grilled vegetables. Build a meal with a substantial protein source, vegetables, a filling side and a sauce. This hub helps you choose between tofu, tempeh, portobello, cheese, cauliflower, aubergine and other vegetarian BBQ dishes.

How to build a complete vegetarian BBQ meal

Component Examples Purpose
Protein source Tofu, tempeh, seitan, pulses, halloumi Adds protein; composition and portion size vary by product
Vegetables Portobello, aubergine, courgette, peppers, cauliflower Adds texture, flavour and variety
Filling side dish Quinoa, tabbouleh, potato salad, corn, bread Complements the other dishes
Sauce Chimichurri, tahini, romesco, hummus Adds moisture and contrast

Not every vegetarian dish is automatically high in protein or vegan. A large portobello or cauliflower does not automatically replace the protein source. Check ingredients, portions and your guests’ nutritional needs.

Vegetarian main dishes

Grilling tofu and tempeh

Use firm tofu or tempeh and adapt preparation to the product. Not all tofu needs the same pressing; follow packaging and recipe. Pat the surface dry, use a thin coating of oil where needed and choose a grill basket or plancha when cubes are too small for the grate.

Portobello as a burger

A whole portobello gives a burger texture and earthy flavour. Toast the bun, drain excess mushroom moisture and combine with a sauce and filling side. Add suitable pulses as a protein source, for example. Check bread, sauce and toppings for gluten, nuts, milk and other allergens.

See the full recipe for a BBQ portobello burger with romesco.

Halloumi and other cheeses

Halloumi and other grillable cheeses colour quickly and can be salty. Pat dry, oil lightly if needed and use controlled heat. Check packaging for milk allergens, vegetarian rennet and salt content. Not every cheese is vegetarian, and cheese is not vegan.

Vegetarian BBQ bowl

A bowl combines separate BBQ elements into one meal. Pair a grain base with pulses, grilled vegetables, fresh toppings and sauce. Check packaging and cross-contact if the bowl needs to be vegan or gluten-free; not every grain base or sauce suits those requirements.

See the vegetarian BBQ bowl with quinoa, chickpeas and tahini.

Cauliflower as a main dish

A cauliflower steak or whole cauliflower can be the centrepiece, but combine it with a suitable protein source such as pulses or tofu and a filling side if needed. A sauce is not automatically high in protein. Thick pieces can cook gently first, then finish over direct heat.

See the BBQ cauliflower recipe.

Aubergine as a main dish

Aubergine absorbs oil and seasoning easily. Large halves or a whole aubergine offer more volume than thin slices but do not automatically replace a protein source. Combine with pulses, tabbouleh and a suitable sauce such as tahini or hummus, for example.

See grilling aubergine on the BBQ.

Vegetables on the BBQ

Using rub on vegetables

Vegetables differ in moisture, sugar, texture and oil absorption. One fixed dose or temperature does not suit everything. Apply oil thinly where needed, check current rub packaging for ingredients, allergens and dosing, and use controlled heat. Sugar can burn, but sugar-free spice blends can also become too dark.

Meat alternatives and ready-made products

Vegan sausages, burgers, seitan and other meat alternatives vary greatly in ingredients and cooking requirements. Follow packaging and check allergens such as gluten, soy, milk, egg and nuts. Seitan contains gluten. Some products are already cooked, others are not. Do not automatically substitute a meat cooking time.

Vegan BBQ

For a vegan BBQ, leave out cheese, dairy, egg and honey. Check sauces, bread, rubs and meat alternatives too. Possible components include tofu, tempeh, seitan, pulses, vegetables, grains and plant-based sauces; choose to suit your guests’ dietary requirements and allergens.

Check the chosen recipe variation: tahini contains sesame and romesco may contain nuts and bread. A plant-based sauce does not automatically suit every allergy.

Vegetarian side dishes

Choose a vegetarian variation each time. Check cheese and rennet, stock and any meat or bacon additions, for example; vegan menus also need the exclusions above.

Allergens and cross-contact

  • Ask ahead which allergens and other ingredients guests must avoid.
  • Check current labels on rubs, sauces, bread and meat alternatives.
  • Use clean tongs, boards, platters and serving spoons; prevent contact with raw meat and used meat juices.
  • Keep vegetarian and vegan products separate as agreed with your guests.
  • For an allergy, use separate, carefully cleaned equipment and prevent transfer via hands, worktops and sauces too.
  • An extra grill mat, tray or plancha alone does not guarantee absence of allergens. If you cannot reliably control cross-contact, discuss that with the guest in advance.

“Vegetarian”, “vegan”, “gluten-free” and “allergen-free” are not interchangeable.

Vegetarian BBQ for a group

A protein source, two vegetables, a filling side and a sauce can be a practical menu idea, not a fixed nutritional standard. Portions depend on menu, appetite and courses. Use separate zones for products with different cooking times and coordinate quickly browning cheese or tofu with the rest. Follow product instructions; a brown exterior does not always prove sufficient heating.

See also BBQ for large groups.

Vegetarian BBQ techniques

Use the BBQ only outdoors in a suitable location and follow appliance instructions.

More recipes and knowledge

Frequently asked questions

What is a good vegetarian BBQ main dish?

Tofu, tempeh, portobello, halloumi, a complete bowl, cauliflower or aubergine can form the base. Combine vegetables and mushrooms with a suitable protein source and add a side and sauce as needed.

How do you prevent tofu or halloumi sticking?

Pat the surface dry, oil lightly if needed, preheat under control and use a plancha if appropriate. Adapt to the product; no method guarantees nothing will stick.

Is vegetarian BBQ automatically vegan?

No. Cheese, dairy, egg and honey may suit a vegetarian menu but are not vegan. Check other ingredients too.

Which rub suits vegetables?

That depends on the vegetable and dish. Check ingredients, allergens and dosing on the label and use controlled heat; seasonings without sugar can burn too.

How do you prevent cross-contact?

Check labels and use separate, clean equipment, hands and work surfaces. An extra grill mat or plancha alone does not guarantee absence of allergens. Discuss in advance if you cannot reliably control cross-contact.