Plant-Based Grilling

MingsBings and Teriyaki Summer Vegetables

Cheeseburger Bings Fiesta Bings Buffalo Cauliflower Bings Sausage & Peppers Bings Original Veggie Filled Bings
Place frozen Bings in the middle of a preheated grill and cook on medium with lid closed for 12-16 minutes, flipping and moving only once. 

Serve with your favorite sauces. My recommendations:
  • 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


4 garlic cloves, minced
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


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. 


 Simmer slowly until reduced by half and syrupy, about 15 minutes. Remove from heat.

Non-Animal Sauce


1 cup vegan mayo (I like JUST Mayo)
1 large garlic pickle, fine diced
2 tablespoons ketchup
1 tablespoon of your favorite hot sauce


In a bowl, mix all together.

Summer Grilled Vegetables


2 summer squash, halved
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.

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