Sample Project From Vegan BBQ

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Time:0h45
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Vegan BBQ

Everybody knows them and loves the stuffed vine leaves from Turkish delicatessens. However, when made at home, filled with quinoa and grilled, they give a delicious new meaning to finger food; take our word for it!

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Vegan BBQ by Nadine Horn & Jörg Mayer

Published by Grub Street Publishing

If preparing a meat-free BBQ seems a challenge then look no further than the host of recipes in this gorgeous, mouth-watering collection. The beautifully illustrated recipes include Quinoa and Chickpea Burgers, Portobello Mushroom Paninis, Aubergine Gyros, Grilled Onigiri, Peppered Tofu Steaks, Cauliflower Cutlets, Celeriac Steaks, Zucchini Parcels, Stuffed Peppers, Grilled Onions with Romesco Sauce, Crispy Potato Skins with Guacamole, Braised Radishes in Black Pepper Butter, as well as Dips, Sauces, Salads, Salsas, Pickles, and Breads. These startling original recipe ideas, created for you by the two food blogger and best-selling authors, will surely convince you that not having meat or fish is no hardship when it comes to throwing a successful BBQ. So spread out the picnic blanket, set the table in the garden or on the balcony, it's time to enjoy a perfect al fresco meal with friends and family.

© 2018 Nadine Horn & Jörg Mayer / Grub Street Publishing · Reproduced with permission.


Recipe

  • Step 1

    Prepare the quinoa according to the instructions on the packet.

  • Step 2

    Finely chop the onion, garlic, tomato and parsley, and coarsely chop the raisins.

  • Step 3

    Put the olive oil in a hot frying pan and sweat the onion over a medium heat for 5 minutes.

  • Step 4

    Add the garlic, tomato and raisins and cook for another 5 minutes.

  • Step 5

    Season with the spices and remove the pan from the heat. Stir in the parsley.

  • Step 6

    Put 1–2 tablespoons filling on each vine leaf. Fold the short sides over the filling first, and then roll up the leaves tightly.

  • Step 7

    Brush the vine leaves with olive oil and cook over direct heat for 3–5 minutes each side. Serve with slices of lemon.

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