Vegetarian BBQ ideas?

[welshdotcomfairy]

Okay I know its probably been done before, but my brother is vegetarian and when I mention BBQ the look of horror on his face is terrible :eek:

The first thing he always says when I suggest having a BBQ is that its boring if all he can eat is vegetable kebabs. What I'm wondering is whether you can do anything on the BBQ with Tofu or something similar. The weather is rarely nice in the UK so I want to make the most of it and have a family BBQ, but it won't be any fun if my bro has a disgruntled look on his face.

Does anyone know of any recipes using tofu (or something similar) which they might share? :confused:

[NOCHEF&JUSTLOVESFOOD.YUM]

I saw these on the Food Network the other night and tried them on the Barbie. Low, Indirect heat, and I added some apple wood chips. I also cooked them on a "vegetable, seafood" tray, thing, I bought to keep fish and seafood from falling into the grill. I also gave them a spray of vegetable shortening in a can ( PAM in the USA) before I put them on. NOW he can have "hamburgers" like everyone else! Try them first for yourself and add seasonings that you like. I loved them.



Split Pea Burgers



1 tablespoon olive oil, plus 1 to 2 additional tablespoons for sauteing
1/2 cup chopped onion
1/2 cup chopped bell pepper
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic
4 ounces mushrooms, sliced
3 cups vegetable broth
1 cup dry split peas, picked and rinsed
1/2 cup dry brown rice
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 cup plain dry bread crumbs, plus 1/4 cup for coating

Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat. Add the onion and bell pepper along with a generous pinch of salt. Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for another 4 minutes.
Add the broth, peas, rice, coriander and cumin. Increase the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender.

Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes.

Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side as well. Serve immediately.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.



Recipe Summary
Difficulty: Medium
Prep Time: 35 minutes
Inactive Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Yield: 8 (5-ounce) burgers

[Semigourmet]

Curried Tofu Vegetable Skewers

2 cups white wine
1 cup yellow curry paste
2 cups olive oil
1 organic firm tofu, cut into strips
1 red bell pepper, diced into 2-inch pieces
1 red onion, diced into 2-inch pieces
1/2 baby shiitake mushrooms, cleaned, stems discarded
1 Japanese eggplant diced into 2-inch pieces


Mix white wine and curry paste, while mixing slowly add oil to emulsify. Skewer the rest of the ingredients and marinate in curry marinade, let sit 1 hour to overnight.
Grill until all vegetables are cooked.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.



A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

[Semigourmet]

Barbecued Tofu


2 tablespoons olive oil
4 cloves fresh chopped garlic
1/2 red onion, chopped
1/2 white onion, chopped
1/2 bell pepper, chopped
1 celery stick, chopped
Salt
Pinch curry
2 packages medium firm tofu, diced
Barbeque sauce


Preheat grill to medium. Heat up a pan over the grill and add olive oil. In pan, combine the garlic, onions, bell pepper and celery. Add salt and a pinch of curry. Add tofu to the saucepan and cook for 12 minutes. Add barbecue sauce to tofu, cover the grill and let the tofu simmer for 15 minutes. Serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

[Semigourmet]

Does your Brother eat Seafood? Most Vegeterians will eat seafood. so I will add a few here for you to choose from if you need them also

Tuna Burger with Tofu Sesame Ginger Sauce


Tuna Burger:
1 pound sushi-grade fresh tuna
1/4 cup low sodium soy sauce
1/4 cup extra-virgin olive oil
1/2 lime, juiced
1/4 cup chopped fresh cilantro leaves
1 tablespoon grated fresh ginger
Kosher salt and freshly ground black pepper
Spicy sprouts, for garnish
Sauce:
4 ounces tofu
1 tablespoon grated fresh ginger
1 tablespoon fresh cilantro leaves
1/2 fresh red chile, chopped
1 tablespoon toasted sesame oil
1/2 lime, juiced
1 tablespoon low sodium soy sauce
1/2 cup water
Kosher salt and freshly ground black pepper


Chop the tuna into chunks, add them to a food processor, and pulse a few times to break up the pieces. In a bowl mix the soy sauce, oil, lime juice, cilantro, and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties and grill.
For the sauce, cut the tofu into chunks and put them into a blender with the ginger, cilantro, chile, sesame oil, lime juice, soy sauce, water, and salt and pepper, to taste. Puree, taste, and adjust seasoning. Top the burgers with the sauce and garnish with the spicy sprouts.

[Semigourmet]

Swiss Parmesan Halibut

Servings 6




Ingredients

1 ½ pounds (about 1 inch thick) halibut steaks or fillets, skin removed
¼ teaspoon salt
¼ cup shredded smoked Swiss cheese (this is very important. You must have smoked Swiss)
¼ cup sour cream
¼ cup mayonnaise
3 tablespoons thinly sliced green onions
1/8 cup grated Parmesan cheese




Directions

1. Heat oven to 450 F. Pat halibut dry with paper towels; place into greased 13 X 9 inch baking dish. Sprinkle halibut with salt.

2. Combine Swiss cheese, sour cream, mayonnaise or yogurt and 2 tablespoons green onion in small bowl. Spread sour cream mixture evenly over halibut; sprinkle with Parmesan cheese.

3. Bake for 15 to 20 minutes or until halibut flakes with fork; sprinkle with remaining green onion and paprika, if desired.




Calories 340 Fat 28g Sodium 290mg Carbs. 1g Fiber 0g Sugars g

Notes This tastes like you have a piece of bacon wrapped around the fish. You can replace mayonnaise with fat free plain yogurt, light or fat free mayonnaise. It isn’t as moist but the flavor is still good. And you save a few calories.
http://i162.photobucket.com/albums/t261/MFrazier00/seafood/SwissParmesanHalibutLOLEasyWeeknigh.jpg

[Semigourmet]

Servings 4



Ingredients

2 cups uncooked instant rice (for single serving use ½ cup)
1 can chicken broth (for single serving use ½ cup)
1 cup matchstick cut carrots (for single serving use ¼ cup)
4 salmon fillets (4 to 6 ounces each)
1 teaspoon lemon pepper seasoning salt (season to taste. I like a lot)
½ teaspoon salt
1/3 cup chopped fresh chives (you can omit this if you are using onion powder, or use both to taste)
1 medium lemon, cut lengthwise in half, then cut crosswise into ¼ inch slices (for each salmon piece use 2 to 3 lemon slices.



Directions

1. Heat grill to low heat. Spray four 18 X 12-inch sheets of heavy duty aluminum foil with cooking spray.

2. Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of the broth is absorbed. Stir in carrots.

3. Spoon rice mixture into the center of the foil sprinkle with onion powder and a little pepper to taste, Place salmon fillet on top of the rice. Sprinkle with seasoning and onion powder; top with chives. Arrange lemon slices over salmon. Fold foil over salmon and rice so edges meet. Seal edges, making tight ½ inch fold; fold again. Allow space on sides for circulation and expansion.

4. Cover and grill packets over low heat 11 to 14 minutes, or bake them in a 375 degree oven for the same amount of time, or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.


Calories 400 Fat 8g Sodium 1160mg Carbohydrate 51g Fiber 2g Sugars g

Notes Very Good! I used minute rice as I didn’t have instant. I put the rice and broth in the micro for 1 minute and then let it set. It worked just fine. I also used Durkee brand Citrus Grill Seasoning blend, or Durkee brand Rosemary Garlic Seasoning and onion powder. Very tasty. If you want to do single servings. Cut the rice to ½ cup per serving and ½ cup broth. Put in microwave for 2 minutes. Before adding to foil sprayed with cooking spray.

http://i162.photobucket.com/albums/t261/MFrazier00/seafood/LemonandHerbSalmonPacketsBettyCrock.jpg

[Semigourmet]

Cajun Grilled Shrimp

Servings 4 Page 80




Ingredients

3 green onions, minced
2 tablespoons lemon juice
3 cloves garlic, minced
2 teaspoons paprika
¼ teaspoon salt
¼ to ½ teaspoon cayenne
1 tablespoon olive oil
1 ½ pounds shrimp, shelled with tails in tact, deveined
Lemon wedges




Directions

1. Combine onions, lemon juice, garlic, paprika, slat and peppers in 2 quart glass dish; stir in oil. Add shrimp; turn to coat. Cover and refrigerate at least 15 minutes. Thread shrimp onto metal or wood skewers. (Soak wooden skewers in hot water 30 minutes to prevent burning.) Grill shrimp over medium heat about 2 minutes per side until opaque. Serve immediately with lemon wedges.




Calories 223 Fat 7g Carbs. 5g Fiber 1g Sodium 400mg Sugars g

Notes I like to do this in a skillet, they are wonderful
http://i162.photobucket.com/albums/t261/MFrazier00/seafood/CajunGrilledShrimpDiabeticCookingFr.jpg

[NOCHEF&JUSTLOVESFOOD.YUM]

I made the skewers, and WOW !

Thanks !!

[Semigourmet]

Oh Great! Glad they turned out well for you. Thanks for the feed back.