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Vegan Barbecue

A complete barbecue meal which is suitable for vegans and bursting with flavours. And of course you can take just 1 or 2 things from this and serve with other dishes.

It does need a little time to prepare in advance so that ingredients can rest or marinate but then once your guests arrive then you can enjoy being with them and the cooking time is relatively short.

Prep: 40 mins + 2 hrs resting/marinating time

Cook: 45 mins

Serves: 4 

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Ingredients

Skewers 

  • 250g of firm tofu 

  • 6 tbsp olive oil 

  • Fresh parsley 

  • Fresh basil

  • 1 courgette

  • Salt & pepper 

 

Corn tortillas 

  • 100g of  flour 

  • 200g of corn flour 

  • 75g of butter or vegetable oil alternative

  • 1 pinch of salt 

  • 1 pinch of sugar 

  • 100-120ml of water 

 

Cauliflower wings 

  • 100g flour

  • 90ml soy or nut milk 

  • 30ml water

  • 2 tsp garlic powder 

  • 2 tsp of paprika 

  • 1 cauliflower 

  • 100g breadcrumbs

  • 250ml BBQ sauce 

  • 1 tbsp olive oil  

Optional: soy yogurt whisked with some olive oil and lime juice for serving

Method

Skewers: In a bowl, put the chopped herbs, olive oil, salt and pepper. Mix well. Dab the block (s) of tofu dry with kitchen paper. Cut into large cubes. Wash the courgette and cut into medium-sized rounds or chunks (to go on a skewer). Marinate everything for at least 30 minutes.

 

Thread the courgette and tofu pieces onto the skewers - or use sprigs of rosemary for another flavour. Then cook on the BBQ for 15 to 20 minutes, basting regularly with leftover marinade.  

 

Corn tortillas: Mix the flours with the salt and sugar. Add the butter cut into cubes and rub together (or if using vegetable oil, mix in). Gradually add the water until you get a soft dough and form into a ball. Cover with clingfilm and put in the fridge for at least 2 hours. Divide into 6 balls. Flatten each ball with your hand and roll out the dough until thin. Heat a dry pan over medium heat and add a tortilla, it will form large bubbles. Allow a few seconds for it to brown. Turn the tortilla over and cook for a few more seconds. Repeat with the rest of the dough.  

 

Cauliflower 'wings': Preheat the oven to 180 °C and cover a baking tin with greaseproof paper. Combine flour, vegetable milk, water, garlic and paprika. Beat until smooth. Separate the cauliflower into large florets of a similar size. Dip the florets in the batter and then in the breadcrumbs. Place them on the baking sheet, spacing them out. Cook for 25 minutes. Mix the BBQ sauce with the olive oil. Remove the cauliflower from the oven and brush with the BBQ sauce. Return to the oven for another 20 minutes.  

 

Serve as follows: on a corn tortilla, place a tofu skewer with cauliflower toppings in BBQ sauce. Add the yogurt sauce as optional for serving. 

Suggested Pairing

Sally: I would suggest a good all-round fruity red, just very slightly chilled. Of course I would recommend my Prince de George 7 which is a crowd pleaser every time. Château George 7 would go with it too because it does have some smoky notes which would go beautifully with the general BBQ flavours.
 

Wendy: 
 

Why not try a Clairet. A Bordeaux speciality half way between a red and a rosé – the perfect compromise. 

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