Tag Archives: vegan bbq

Top vegan grill ideas 2014


Today we spent a lovely day relaxing at the Flaucher, Munich’s Sunday chill out area next to the river. This time we went to an island near our place. As this is a “kult” activity here, we also got inspired to invent some fast vegan snacks for a BBQ. I won’t share an exact recipe this time, but I hope our ideas and pictures will inspire you to try a barbecue without bones.

Flaucher BBQ

Flaucher BBQ & Speed Dog

We always make some Shashlik sticks in the first place. What we spear depends on what we have at home. Just to give you an idea, we mix:

  • mini champignons
  • onion
  • zucchini
  • cherry tomato cut in halves
  • aubergines
  • bell pepper
  • garlic
  • basil leaves
  • tofu
  • pieces of vegan sausage (seitan- or tofu-based)

One shashlik should take about 10-12 minutes to grill from all sides.

BBQ Preparations

BBQ Preparations

Of course it needs some more taste than just salt. Therefore I make an oil to marinate the sticks while on the grill.
Ingredients also depends on the mood, but you can’t get wrong with adding:

  • oil
  • lemon juice
  • chilli
  • garlic
  • rosemary
  • black pepper
  • curry
  • salt
Veggie Shashlik

Veggie Shashlik

Also, lately we have come to like Tempeh – Indonesian fermented soy beans. It’s a delicious BBQ-ingredient. For this I either use the above oil to marinate it few hours in advance, or I make a little less healthy barbecue-sause, out of onions, Coca-Cola, ketchup and Chilli Chipotle. An image of the latter:

Marinated Tempeh

Marinated Tempeh

After a nice meal we miss something sweet to finish it up. For a BBQ, the easiest way is to grill some fruits. So tasty, as they become sweeter through loosing some water. Try out some of these combinations:

  • spear some strawberries on a branch of rosemary
  • finish the above with a vegan marshmallow
  • smoked watermelon is also delicious, just like that
  • or cut the surface of a half banana and stuff the slits with some basil leaves

Fruits usually need about 5-7 minutes on the grill.



Last but not least, don’t forget about potatoes!!! Cut some smaller potatoes in halves, cover it with oil, salt and rosemary. Wrap it into aluminium foil. We usually leave the packages below the coal, because they need more time then everything else all together, about 30 minutes. To be honest, today we topped it with some vegan vanilla ice-cream with peach and almond croccant. :P

Prepare some home-made ketchup and vegannais or the Turkish eggplant salad and your meal will be perfect!

BBQ Dessert

BBQ Dessert

The summer has (hopefully) not ended yet, please share your tips and tricks for another awesome veggie grill! :)

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Kick-Ass Seitan

Kick-Ass Seitan

In my first months ~years in Munich I had the opportunity to live in a shared apartment with two very kind happy hippies, my flatmates Miri and Benny. They are vegetarian, of course. They used to cook often, and one of the best dishes I tried there was their Seitan. They didn’t have a special recipe, so every time they prepared seitan, it was a different and tasty stuff.

By the way, seitan, is a ‘vegan meat’ made mainly out of wheat gluten (a.k.a. wheat protein) and spices, originally from Japan. The base is a powder you can order from almost any vegan or organic store.

As so many times, first we used La Dimensión Vegana as an inspiration.  Then Uta and I found our own style and we ended up with this kick ass seitan and chorizo. Beware: we used it and will use it in many recipes, just have a look at the Tamale from Chiapas for instance, so you might want to bookmark this recipe!


Ingredients (4 to 6 pieces) :

  • 1 and 1/2 cup of seitan basis (gluten powder)
  • 2 tbsp of onion powder
  • 2 tbsp garlic powder
  • 1 tsp of salt
  • 1/2 tbsp of oregano
  • 1/2  cup of bread crumbs
  • 1 and 1/4 cups of water
  • 2 tbsp of soy sauce
  • 2 tbsp  of liquid smoke (you can find it in many vegan shops and it is the final touch you’ll need for the perfect taste)

Possible fillings:

  • 4 garlic cloves pressed or chopped
  • 1/2 cup of fresh parsley chopped
  • 1/2 red bell pepper cut stripes

Preparation time: 20 minutes

Mix in a big bowl all the dry ingredients. Then pour together all the liquid ingredients. Then mix very well liquid and dry ingredients using your hands. The result should be a soft dough.


Now divide the dough into four. Spread out each part over a piece of plastic foil. You can roll it up and make plain ones, or you might top it with garlic, parsley and red peppers, as we did for the photos. Make a firm roll out of it and boil it for 15 minutes with the plastic foil around. Thus, it will keep the form.

You can eat it like this, but we often fry it, as the thin&crispy seitan slices have an amazing aroma!

Seitan Vegan Sausage Chorizo

We have another basic recipe for seitan powder, so let’s make this post an economic two-in-one. Chorizo in Spain and Mexico, kolbász in Hungary: a spicy sausage based on paprika.


Ingredients (6 to 8 pieces):

  • 1 and 1/2 cups of seitan basis
  • 2 tbsp of onion powder
  • 1 tbsp of chilli flakes
  • 3 garlic cloves chopped
  • 3/4 tbsp of salt
  • 3 tbsp of paprika powder (the best is the homemade red powdered paprika from Uta’s grandmother ;)
  • 1/2 tbsp of oregano
  • 1/2 tbsp of thyme
  • 1/4 cup of steamed rice
  • 1 and 1/4 cup of water
  • 2 tbsp of soy sauce
  • 2 tbsp of liquid smoke and/or chili Chipotle (yummie!)

Preparation time: 20 minutes

Chorizo Kolbász Vegan

The process to do Seitan in any variation is the same. First the dry ingredients in one bowl and all the liquids in another, then mix it all to make the dough. Roll them into plastic foil, firmly, and boil for 15 minutes.

For excursions like we had last weekend to the Tegernsee, our sandwiches look like this: fried chorivegano (see above recipe), vegan mayonnaise and veggies. It resists warm temperatures, will give you energy and you wouldn’t guess….it’s very tasty!!


Or try it on the grill. Mmmm….

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