Delicious Vegetarian Dishes To Serve at Your Next BBQ That Even Meat Lovers Will Rave About

9th December, 2021

Wok seared vegetable & ginger glass noodle salad

Refreshingly light and flavoursome, this dish is surprisingly filling and will definitely hit the spot!

Ingredients:

• 1 onion, sliced
• 1 long red chilli, finely chopped
• 1 garlic clove, finely chopped
• 1 knob ginger, finely chopped
• 1 lime zest and juice
• 20ml vegetable or sesame oil
• 600g glass noodles
• 2 red capsicums, sliced
• 6 heads of bok choy, washed and cut into ¼’s
• 1 punnet oyster mushrooms, torn into pieces
• 1 bag bean sprouts
• 1 packet snow pea shoots
• ½ bunch coriander, roots chopped, leaves picked
• 1 jar char siu sauce
• 1 jar hoisin sauce
• 100ml soy sauce

Get the BBQ hot.

To prepare the sauce:

In a bowl combine char siu and soy sauce. Add ⅓ each of chopped garlic, chilli, lime zest and coriander root.

To cook the vegetables:

Preheat the hot plate. Add 2 tablespoons of vegetable oil plus 1 teaspoon of sesame oil (optional).

Stir fry onion, rest of garlic, chilli, lime zest and coriander root. Add the sliced vegetables, leaving the mushrooms for last. Stir fry until al dente.

To prepare the noodles:

Follow instructions on the packet to soak then drain.

Heat wok on a wok burner and add 2 tablespoons of oil. When sizzling hot add rest of ginger, noodles. Cook for 1 minute then add the cooked vegetables from the hot plate.

To serve, add the previously prepared sauce to the noodle vegetable mix. Toss and heat for 1 minute. Lastly, fold in the bean sprouts and snow pea shoots.

Garnish with coriander and lime wedges. Serve and enjoy!

BBQ’d sweet potato salad with coriander & lime mayo

This thick, rich and creamy dish will leave you wanting more!

Ingredients:

• 2 large sweet potatoes, peeled and sliced into 1cm rounds
• 1 cup whole egg mayo
• 1 bunch fresh coriander, chopped roughly, including stems
• Zest of 1 lime
• Juice of 2 limes
• 1 tsp red curry paste
• 1 cup roasted cashew nuts
• ½ red onion
• Peanut oil
• Sea salt and fresh ground black pepper
• ½ cup fried noodles (optional)

Preheat BBQ grill. Toss the sliced sweet potato in enough peanut oil to coat and grill the slices until tender enough for a knife point to go through. Remove from the heat and allow to cool.

In a small bowl, mix together the mayo, lime juice, red curry paste and half of the chopped coriander. Season with salt and pepper to taste.

Gently toss together the sweet potato, cashews, remaining coriander and fried noodle on your serving bowl or plate and drizzle with lime mayo dressing. Sprinkle the remaining coriander, red onion and lime zest to finish.

Serve and enjoy!

Grilled corn on the cob with spiced mayo

This smoky and spicy dish packs a flavourful kick!

Ingredients:

• 4 corn cobs with husks
• 2 limes
• 1 cup whole egg mayo
• 1 tsp ground cayenne pepper (or chilli powder; add more if desired)
• Parmesan cheese
• ½ cup coriander, chopped
• Sea salt and fresh ground black pepper

In a small bowl, combine the mayonnaise with the cayenne pepper and a squeeze of lime juice. Season to taste with salt and pepper.

Peel the green husks of the corn cobs back to the stem but do not remove. Tie back with kitchen twine. Remove the corn silk from the kernels.

Get the BBQ grill hot. Grill the corn cobs over high heat until they begin to char. Keep turning cobs until they are lightly charred on all sides.

Remove cobs from the heat and drizzle spiced mayonnaise over the top. Grate fresh parmesan cheese and garnish with chopped coriander leaves.

Serve with lime wedges.

With outdoor kitchen appliances from Gasmate, you can prepare a delicious vegetarian feast!