American Independence Day is closely associated with the cooking technique known as “grilling,” that’s—in turn—firmly connected to meat. But some human beings don’t eat meat, and they have not to be denied the visceral satisfaction of cooking something over hot coals in the warm solar. Luckily, there are numerous (true) alternatives.
They’re now not dogs.
Hot puppies and hamburgers are icons of outdoor cooking, and some pretty decent meat substitutes are available in patty and tube form. You cannot beat the Beyond Meat Vegan Sausages in phrases of tubes. Unlike maximum no longer puppies, they lack the tell-tale wheat gluten flavor that so frequently signifies that you are for positive now not consuming meat. The Beer Brat flavor is first-class, but the Spicy Italian is uncanny enough in texture and taste to fool an under the influence of an alcoholic meat eater.
They’re not burgers, either.
If we’re speakme patties, you can’t beat the Impossible Burger, but you also can’t purchase the Impossible Burger at a grocery keep for at-home grilling. Once again, Beyond does a pretty appropriate activity, although there are indications that you’re no longer eating cow, like bits of bean and mushrooms. (However, this will be an amazing issue, depending on if you want the flavor and texture of meat.) Nicole Deiker says it’s a burger that “demands to be chewed. Savored. Lingered over, perhaps, as you and your friends enjoy a beer or three on the patio.”
For a delicious burger-formed patty that doesn’t even faux to be meat, I am passionate about Trader Joe’s Vegetable Masala Burger, which is glorified, pro potato patties (and I mean that as a compliment). Top them with pickled onions and shredded lettuce. You can also take the DIY path with these deeply savory, intensely flavorful black bean burgers, even though be warned: You ought to par-cook them inside the oven before grilling to assist them in holding their form.
Unless you’re vegan, cheese is one of the high-quality, maximum-satisfying things you could throw on the grill. Haloumi, paneer, and bread cheese all take very well to grilling, whether common into planks (for tacos) or skewers (for gnawing). If you’re concerned about structural integrity, sit the cheese back in the freezer for 15 minutes, or to help it keep its form, grill over medium-excessive warmness until it gets the best color on both facets.
Another—some might say apparent—route to take would be to grill actual vegetables. Corn and (marinated) mushrooms are remarkable, but every person is already aware of this. Grilled carrots, however, are the sudden sleeper hit of every vegan-pleasant BBQ. They prepare dinner up sweet and smoky, and though they take well to a saucing, they don’t need it. Whole heads of garlic, drizzled with olive oil and wrapped in foil, belong on every unmarried grill. If you want to make a massive impression, try a beer-can cabbage. It’s now not as impolite looking as a fowl, but it’s still pretty superb.
