5 Vegan BBQ Recipes From The Purple Stylist

Delicious vegan BBQ food from around the world.

Aurélien Farjon, better known as The Purple Stylist, returns to Wayfair ahead of the summer barbecue season with his top 5 'Round the World' vegan BBQ recipes. Think mouth-watering, Moroccan-style barbecued aubergines, his signature slaw and more vegan BBQ delights.

Nothing says summer more than a good old backyard barbecue! Sure enough, cooking on a charcoal grill isn’t something we do everyday, which makes this moment feel even more special. As soon as that smoky scent starts filling up the garden, you can sense the excitement and hunger in the air… even from those of envious neighbours.

Whenever we host a BBQ, I often ask my guests to bring a dish with them that represents their background. Whether they bring something from their region, country or something from their heritage, this way we can bring our worlds together and discover how we BBQ. That's why for my vegan BBQ, I've decided to take you on a round-the-world culinary journey, mixing flavours from the West to the East and everywhere in between. I hope you and your guests enjoy the ride!

Barbecue Curry Corn Cobs

Ingredients

6 corn cobs (do not remove leaves)
8 tbsp curry powder
6 garlic cloves (grated)
8 tbsp sunflower spread
2 pinches of salt

Method

Make an incision along the side of each cob. Peel the leaves without fully removing them and get rid of all of the stringy bits around the corn. Make the 'curry spread' by blending all of your seasonings together in a small bowl, remembering to put aside half of the mixture for later. Lightly brush the curry spread onto the corn of each cob with a pastry brush, then fold the leaves back over.

Place the cobs onto your piping hot BBQ, turning every 4 - 5 minutes until each side is dark brown in colour. A quick word of warning, the leaves will burn but don’t worry, this is a good thing and will help build that delicious smoky flavour.

Finally, take the cobs off the grill, place onto a chopping board, hold with barbecue tongues on one side and remove the burnt leaves using an oven glove. Splatter all over with another dash of curry spread and serve immediately. Put the remaining curry spread in a small bowl and place it on the table for guests to add more later if needed.

Barbecue Moroccan Aubergines

Ingredients

4 large aubergines

For the marinade

4 garlic cloves (grated)
2 tbsp c powder
2 tbsp harissa spices
6 tbsp olive oil
Salt & pepper

To serve

Pomegranate seeds
Fresh coriander
Sriracha sauce (optional)

Method

Slice the aubergines lengthways and then mix together all seasonings to create a marinade. Using a pastry brush, coat each slice of aubergine with a generous dose of the marinade on both sides. Leave to marinate for at least 30 minutes. Brush the grill on your heated barbecue (without flames) with olive oil, then grill your aubergine slices for about 3 - 4 min on each side. Place them to the side of your barbecue so they keep getting heat but don't burn. Keep them there until the thicker parts are cooked through (3 - 4 min). Transfer to a serving platter and dress with a dash of olive oil, pomegranate seeds and fresh coriander leaves. I like to serve them with a small bowl of sriracha sauce for that extra kick.

Hint: Keep your BBQ dishes separate by using a variety of BBQ cookware and BBQ tools.

Barbecue Miso Mushrooms

Ingredients

4 portobello mushrooms
2 tbsp miso paste
2 tbsp sriracha sauce
3 tbsp sesame oil

To serve

2 tbsp toasted sesame seeds
Sriracha sauce
Fresh coriander

Method

Clean the mushrooms to remove any dirt and then mix all the ingredients for the seasoning together in a small bowl to make a smooth paste. Spread the paste over the mushrooms using a pastry brush and then lightly cover the barbecue grill with some olive oil. Place each of the mushrooms on the grill top side down and leave for 3 - 4 min. Turn the mushrooms over onto their other side for another 3 - 4 minutes. Remove your barbecued mushrooms from the grill and place on a serving platter. Finally, sprinkle with fresh coriander leaves, toasted sesame seeds and a little sriracha sauce.

Hint: Discover even more vegan BBQ ideas by checking out our easy BBQ recipes.

Round the World Tabbouleh

Ingredients

Salad
500g quinoa
2 red onions
1 mango
120g bamboo shoots
2 tbsp soy sauce
10-12 cherry tomatoes
Fresh coriander

Dressing
2 tbsp vegan mustard
1 tbsp apple cider vinegar
1 tbsp olive oil
2 tbsp sesame oil
1 tbsp pomegranate molasses
Salt & pepper to taste

Method

Boil the quinoa according to the instructions on the pack. Place the well-drained bamboo shoots in a small bowl and allow to marinate with the soy sauce. Thinly dice the onion and mango then chop the coriander leaves as well as each of the tomatoes in half. In a strainer, rinse the quinoa under cold water and leave to drain until completely cold.

Make the dressing by mixing all of the dressing ingredients in a small bowl. Once the quinoa is cold, add the diced ingredients, the bamboo shoots (along with the soy sauce) and the dressing. Toss gently until everything has mixed together thoroughly. Adjust the seasoning to your taste.

Purplicious Slaw

Ingredients

1/2 purple cabbage
250g steamed cooked beetroot
200g pomegranate seeds

Dressing
2 tbsp vegan mustard
1 tbsp apple cider vinegar
1 tbsp horseradish sauce
4-5 tbsp olive oil
1 tbsp fennel seeds (crushed)
Salt & pepper to taste

Method

Slice the cabbage very thinly, either by hand or in a blender. Grate the beetroot, again either by hand or in a blender. Mix the cabbage, beetroot and pomegranate together in a large bowl. Prepare the dressing by mixing all the ingredients together. Add the dressing to the slaw mix and then serve with some extra pomegranate for decoration.

Make sure your next BBQ party or outdoor get together is a hit with these delicious recipes and find more tips and tricks from The Purple Stylist in this outdoor DIY.

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