How to Host a Meat-Free Barbecue Every Kind of Eater Will Enjoy

You can amp up the flavor of your favorite vegetable (and even fruit!) by throwing it on the grill, says dietitian Carly Knowles. Sweet potatoes, tofu, and even romaine lettuce or cabbage can be fantastic cooked this way, as they hold their shape and make the most delicious salads.

Plant-based barbecues take a little more work than picking up a package of beef patties and buns at the grocery store, but they’re worth it. For starchy and hearty veggies, like potatoes or artichokes, be sure to parboil or prebake them before grilling to ensure a tender final product, says Knowles. And since fruits (like peaches!) and veggies don’t contain fat, you’ll want to drizzle on oil like avocado or grapeseed oil before grilling.

We Love: Brightland Olive Oil

The frozen aisle at any supermarket is full of options for meat-free burgers, but they can be overly processed, dry, or lack flavor, says Knowles. She recommends making your own instead: Start by roasting your favorite vegetables, then pulsing in a food processor with beans. Add a binder such as eggs (or a flax egg) to help them stick together as patties. You can also use crumbled tempeh, a fermented soybean product with 16 grams of protein per serving, to make meat-free burgers. Or, go for a tried-and-true alternative to meat patties since 1994 (way before plant-based eating was trendy): Dr. Praeger’s Burgers, which come in more than a dozen flavors, like chipotle black bean and mushroom risotto. Or try these plant-based burger mixes, which let you add fresh veggies for extra kick.

We love: Adda Veggie Protein Mix

Don’t get us wrong — those perfect grill marks are a must when barbecuing. But they’re not the only thing your grill can do. Try cooking things like pizza, paella, or even dessert (berry crumble, anyone?) on your grill to open up even more delicious options, says Knowles. Make pizza even easier by buying a pre-made crust.

We love: Banza Plain Crust Pizza

Let’s be honest: Sides are the real hero of any barbecue. No meat, no problem when you load up on one that’s high in fiber, like pasta salad (try a pasta made from a wheat alternative, such as brown rice or einkorn) and packed full of nutrients thanks to lots of fresh veggies.

We love: Jovial Gluten-Free Fusilli

No bread required. While not vegan, grilling cheeses are certainly vegetarian — and they’re made to be thrown directly on the grill. These are ideal for a barbecue appetizer and decadent when sandwiched in a bun.

We love: Rougette Bonfire Grilling Cheese

Consider these plant-based pieces made with soy protein, sunflower oil, and spices as a perfect sub for grilled chicken that pairs equally well with your favorite barbecue sauce.

We love: Original Daring Pieces

Consider each ingredient you’re grilling like a blank canvas and pack in the flavor. “This will make eating your daily dose of veggies way more fun,” says Knowles. Add big taste with marinades and punchy spices like garlic and turmeric, and by brushing foods with sauces and glazes while they’re cooking. Don’t forget about the condiments, too.

We Love: Diaspora Spices