Hot weather at the weekend means one thing, it’s barbeque time! We all know the ins and outs of a traditional BBQ spread – burgers, hot dogs, chicken wings. However, there is no room to overlook the abundant flavours of vegan and vegetarian cuisine.

With BBQ’s being so traditionally meat-orientated, it may be hard to think of some creative vegan options for the BBQ, aside from the grilled peppers and halloumi!

We spoke with some vegan foodie experts for their advice on hosting the best plant-based BBQ you’ve ever tasted…

A plate of food

Description automatically generated with low confidenceVeggie or not, we know you’ll love this Zing Foods, East African Spiced BBQ Aubergine recipe. Talking us through the recipe, founder of Zing Foods, Rina Meneghini, said:

Ingredients

1 aubergine split in half lengthways
100g brown rice
1 red onion cut into 8 segments
1 tbl cashews
1 tbl flaked almonds
A handful of cherry tomatoes
Coriander
Zing Foods pepper spiced coconut oil
Method

“Split the aubergine lengthways in half, score and sprinkle liberally with salt and leave in colander for 30 mins. Then wash the salt off with cold water and pat dry.

“Cook on the BBQ skin side down for 15 to 20 minutes – make sure not to burn the flesh side. Dot a ball of Pepper Spiced coconut oil over the two halves to melt.

“Cook your rice and strain, ready to serve.

“In a frying pan, melt a heaped tsp of Pepper Spiced, add the red onion and gently sweat for five minutes.

“Add and gently colour the nuts (be careful as they burn easily) and then tip in the cooked rice. Season as required.

“Cut the cherry tomatoes and add to the rice, along with the roasted red onion and chopped coriander. Finally, place your aubergine onto the colourful bed of food.

“I like to add some rocket on top of the rice before I put the aubergines. I then enjoyed it in the sunshine!”

Alongside her aubergine go-to, Rina’s Paprika Spiced Roasted Red Pepper and Sundried Tomato Houmous is always a family favourite,

“I love this dish and it doesn’t last very long once husband and teenagers tuck in!”

Serves 6-8

Prep time 10 mins – Cooking time 15mins