You might think Christmas Lunch is the main time when the family’s vegans and meat-eaters are going to meet head on. Just when you thought it was safe to come out of the kitchen… the Summer Barbecue Season presents itself.

Barbecues are perfect for when you want to invite family and friends round—but you can pretty much guarantee there are going to be special diets and allergies galore to cater for.

There are plenty of ready-made vegan burgers and cutlets available nowadays (along with marinades to go with them) so that part is easy. But (like at Christmas) it’s important to keep vegan and non-vegan food separate (especially as barbecue cooking is done in front of everyone).

The only solution is to have two barbecues on the go with separate implements.

Tandoori suggestion…

Tandoori cooking is like having a barbecue every day as everything is made on a open fire. It’s a great way to make vegetables and vegan burgers super exciting. Eat with some naan bread and the usual salads and everyone will enjoy it.

It’s easy to make some really spicy tandoori-style marinades to bring everything to life. It’s gluten-free and dairy-free so will cater for a lot of allergies and special diets in one fell swoop.

No meat and dairy will not only make the barbie cheaper, there’s also the added advantage of not having to worry about everything being cooked through thoroughly or how long it’s been out the fridge.

Simply make this tandoori paste recipe the day before, then marinade your vegetable kebabs, tofu, vegan burgers and sausages overnight and you are ready to go.

The ‘Dad’ Test

The ultimate test was to get my Dad to test the idea. Here we are getting ready in the kitchen. Making a fantastic vegetable kebab with real vegan sausages.

With everything prepared (including our fresh tandoori paste) we were ready to go.

The Verdict

Although the different coloured vegetables look great on the kebab. We did notice that they took different times to cook. The tomato seemed to burn and burst. The mushrooms were perfect but the courgettes warm but raw.

Dad’s Tip

My Dad’s best tip is to put the same vegetables on each kebab. A separate one for the mushrooms, courgettes, peppers and tomatoes. Then you can control the cooking a bit better.

Even so it was totally delicious… and the tandoori paste brought everything to life.

Served with naan bread it was perfect.

Below is the recipe for the tandoori paste.

It’s much nicer than anything you can buy so it’s really well worth the effort of making. Also the recipe below for a green Thai curry paste which is equally delicious. Make both for a super vibrant vegan barbecue everyone is going to enjoy.

Tandoori Paste for Marinade

1/2 tsp black peppercorns
1 cm cinnamon stick
12 cloves buds
1 onion peeled & roughly chopped
3 cloves garlic peeled & roughly chopped
3cm ginger root peeled & roughly chopped
2 tbsp coconut oil
1 tsp cumin powder
1 tsp coriander powder
¼ tsp chilli
2 tsp paprika
1 tsp curry powder
1 teaspoon salt
1 lemon juiced
400 ml coconut or other vegan yogurt
1 tbsp tomato puree
handful fresh coriander chopped

Grind the cloves, peppercorns and cinnamon in a grinder or pestle and mortar.
Put the ginger, garlic and onion in a food processor and blend until it is a smooth paste.
Heat the coconut oil in pan and add the pureed onion mixture cook for 2-3 minutes.
Add freshly ground and powdered spices and cook for another 2 minutes.
If mixture gets too dry, add 1-2 tbsp water.
Remove from the heat and add the lemon juice, yogurt, salt and tomato paste.
Mix well and reheat then add the fresh coriander.

Thai Green Curry Paste

1/2 tsp cumin seeds
1/2 tsp black peppercorns
1/2 tsp coriander seeds
1 stalk lemongrass sliced
1 green chili sliced
1 shallot sliced
4 cloves garlic
2 cm fresh ginger sliced
handful fresh coriander chopped
handful fresh basil chopped
1 tbsp tamari
2 tbsp lime juice
1 tsp coconut sugar
3 to 4 tbsp. coconut milk (enough to blend ingredients together)

Thai Green Curry

2 tbsp coconut oil
Thai green curry paste (see above)
100 ml vegetable stock
250 g tofu diced
1 red pepper diced
1 courgette diced
200 ml coconut milk
2 kaffir lime leaves optional
salt to taste
handful fresh basil leaves

Heat a large frying pan over medium-high heat.
Add 2 – 3 tbsp oil and swirl around, then add the Thai green curry paste.
Stir-fry until fragrant (1 minute).
Add the stock plus the tofu, pepper and courgette.
Simmer until ingredients are cooked.
Gradually adding the coconut milk and kaffir leaves.
As you’re cooking, you can also add 2 – 3 kaffir lime leaves (left whole).
Season to taste.
Garnish with generous amounts of fresh basil.

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