Plant-Based Grilling
THE BASICS
MingsBings and Teriyaki Summer Vegetables
INGREDIENTS
Cheeseburger Bings
Fiesta Bings
Buffalo Cauliflower Bings
Sausage & Peppers Bings
Original Veggie Filled Bings
STEP 1
STEP 2
- Cheeseburger: Non-Animal Sauce, recipe below
- Fiesta Bings: Guacamole
- Buffalo Cauliflower Bings: dairy free ranch or Frank’s Red Hot
- Sausage & Pepper Bings: Triple Mustard Aioli
- Original Veggie Filled Bings: Dim Sum Dipper
Master Teriyaki Glaze
INGREDIENTS
1 tablespoon minced ginger
1 cup tamari (Gluten Free soy sauce)
Juice and zest of 2 oranges
3 tablespoons brown sugar
Grape Seed oil to cook
Kosher salt and freshly ground black pepper to taste
STEP 1
Heat a saucepan over medium-high heat. Add oil and when it shimmers, add garlic and ginger. Sautéé until softened and fragrant, about 2 minutes. Add tamari, orange juice and zest and brown sugar. Stir to dissolve and bring to a boil over high heat.
STEP 2
Simmer slowly until reduced by half and syrupy, about 15 minutes. Remove from heat.
Non-Animal Sauce
INGREDIENTS
1 large garlic pickle, fine diced
2 tablespoons ketchup
1 tablespoon of your favorite hot sauce
STEPS
Summer Grilled Vegetables
INGREDIENTS
lengthwise, scored
2 large sweet potatoes
2 large onions, halved
2 fennel bulbs, halved and cored
1 bunch scallions
2 heads garlic halved
Extra Virgin Olive Oil
Kosher salt and freshly ground
black pepper to taste
Step 1
Oil all the vegetables and season with salt and pepper to taste, except for the sweet potatoes.
Step 2
Fork the sweet potatoes and wrap them in damp paper towels. Microwave for 3-5 minutes until just barely soft in the middle so that you can still slice them. Let them cool slightly. Then cut them into 1 or2-inch thick slices to grill.
Step 3
Place vegetables on medium hot grill. Cook 2-3 minutes then flip. Move to the top rack of the grill or a cooler spot and brush on the glaze and cover. When ready, flip again, glaze and serve on platter.
