Looking for fresh vegan BBQ ideas to fire up your next cookout? Grilling plant-based foods brings out incredible flavors that even meat-lovers will enjoy.

From smoky vegetable skewers to perfectly charred tofu steaks, vegan BBQ is packed with variety and taste. The best part? These dishes are simple to make and work for any gathering.

If it’s a backyard party or a quiet weekend meal, these vegan BBQ ideas will help you create a menu that’s delicious, colorful, and satisfying. Get ready to impress everyone at your grill.

What Makes a Great Vegan BBQ?

A great vegan BBQ is all about building bold, smoky flavors. Every bite should feel exciting. The magic happens when you combine the natural char from the grill with rich marinades packed with spices and herbs.

Add the irresistible smoky aroma that only fire can create, and you’ve got something special. Vegetables like peppers, zucchini, and corn caramelize beautifully over high heat, bringing out their natural sweetness.

Plant-based proteins such as tofu, tempeh, and seasoned beans soak up marinades like a sponge and develop a satisfying crust when grilled.

The key is layering flavors through marinating, seasoning generously, and letting the flames work their magic to create depth and complexity in every dish.

Vegan BBQ Mains That Steal the Show

These vegan BBQ mains are smoky, flavorful, and packed with texture. From saucy jackfruit sandwiches to tender seitan ribs, each recipe proves that plant-based meals can be just as satisfying and crowd-pleasing as traditional barbecue favorites.

1. BBQ Jackfruit Pulled “Pork” Sandwich

Shred canned jackfruit and simmer it in a rich BBQ sauce until tender and well-coated. Sauté the mix until slightly crispy for that smoky edge.

Serve the jackfruit on toasted buns with creamy coleslaw and crunchy pickles. The texture is juicy and pulled pork-like, with a tangy-sweet flavor that makes every bite delicious and satisfying.

Ingredients: Canned young jackfruit, BBQ sauce, burger buns, coleslaw, pickles, olive oil.

2. Grilled Teriyaki Tofu Skewers

Cut tofu into cubes and marinate for 30 minutes in teriyaki sauce to absorb the flavor. Thread tofu, bell peppers, onions, and pineapple chunks onto skewers.

Grill until the tofu turns golden and slightly crispy, brushing on extra sauce for shine. Each bite brings a mix of sweet, savory, and smoky notes perfect for summer BBQs.

Ingredients: Firm tofu, teriyaki sauce, bell peppers, onion, pineapple, sesame seeds.

3. Seitan “Ribs” with Smoky BBQ Glaze

Shape seitan dough into thick strips and bake until firm. Brush them generously with BBQ glaze, then grill until the sauce caramelizes.

The outside becomes sticky and smoky, while the inside stays chewy and meaty. These ribs are bold, flavorful, and perfect for anyone craving a hearty, plant-based BBQ dish that feels like the real thing.

Ingredients: Seitan dough, BBQ sauce, smoked paprika, garlic powder, maple syrup, olive oil.

4. Portobello Mushroom Burger with Caramelised Onions

Marinate Portobello mushrooms in balsamic vinegar, soy sauce, and olive oil for a rich, flavorful result. Grill each mushroom cap until tender and juicy, then top with caramelized onions.

Stack everything on a toasted bun with your favorite toppings. The result is a juicy, smoky burger that feels indulgent yet light enough for any BBQ spread.

Ingredients: Portobello mushrooms, balsamic vinegar, soy sauce, onions, olive oil, and burger buns.

5. Tempeh Bacon-Wrapped Asparagus Bundles

Slice tempeh thinly and marinate it in a smoky mix of soy sauce, maple syrup, and liquid smoke. Wrap each strip around a few asparagus spears and secure them with a toothpick.

Grill until the tempeh crisps up and the asparagus softens slightly. These bundles are savory, smoky, and the perfect bite-sized vegan BBQ treat.

Ingredients: Tempeh, asparagus, soy sauce, maple syrup, liquid smoke, olive oil.

6. Chickpea & Lentil Veggie Burger with Avocado Smash

Mash cooked chickpeas and lentils together with breadcrumbs, spices, and a little olive oil. Shape the mixture into patties and grill until crisp on the outside and warm inside.

Spread mashed avocado on burger buns, add lettuce, tomato, and the patty. The creamy avocado pairs perfectly with the earthy flavor of lentils and chickpeas for a hearty BBQ favorite.

Ingredients: Chickpeas, lentils, breadcrumbs, olive oil, avocado, lettuce, tomato, burger buns.

7. Vegan Sausages & Peppers Grill Platter

Slice bell peppers and onions, toss them with olive oil and herbs, and grill until lightly charred. Add vegan sausages to the grill and cook until browned and juicy.

Serve everything together on a platter with fresh parsley and mustard on the side. It’s colorful, smoky, and perfect for sharing at any summer BBQ.

Ingredients: Vegan sausages, bell peppers, onions, olive oil, mixed herbs, mustard, parsley.

8. Spicy Black Bean & Sunflower Seed Burger

Blend cooked black beans with roasted sunflower seeds, chili powder, garlic, and oats. Shape into thick patties and grill until firm and crisp.

Serve on buns with lettuce, tomato, and a drizzle of spicy vegan mayo. These burgers have a nutty crunch, bold flavor, and a little heat that makes them a BBQ standout.

Ingredients: Black beans, sunflower seeds, oats, chili powder, garlic, vegan mayo, and burger buns.

9. Grilled Cauliflower Steaks with Chimichurri

Slice cauliflower heads into thick steaks and brush with olive oil, garlic, and paprika. Grill on both sides until golden and slightly charred.

Spoon over fresh chimichurri sauce made with parsley, garlic, vinegar, and olive oil. The result is tender inside, crispy outside, and full of smoky flavor with a herby kick.

Ingredients: Cauliflower, olive oil, garlic, paprika, parsley, vinegar, salt, pepper.

10. Stuffed Portobello Caps (Spinach, Herbs, Vegan Cheese)

Remove the stems from large Portobello mushrooms and fill the caps with sautéed spinach, chopped herbs, and vegan cheese.

Grill over medium heat until the mushrooms soften and the cheese melts. The smoky mushrooms blend beautifully with the creamy, garlicky filling – a perfect main dish for plant-based BBQ lovers.

Ingredients: Portobello mushrooms, spinach, vegan cheese, olive oil, garlic, mixed herbs, salt.

11. Grilled Jackfruit Tacos with Mango Salsa

Marinate shredded jackfruit in lime juice, chili powder, and a bit of BBQ sauce. Grill until smoky and slightly crisp, then stuff into warm corn tortillas.

Top with fresh mango salsa made with diced mango, onion, cilantro, and lime. These tacos are a mix of sweet, spicy, and tangy – perfect for summer grilling and outdoor gatherings.

Ingredients: Canned young jackfruit, BBQ sauce, chili powder, corn tortillas, mango, onion, cilantro, lime.

12. Korean-Inspired BBQ Tofu Steaks

Slice firm tofu into thick slabs and marinate in a Korean-style sauce made with soy, garlic, sesame oil, and gochujang. Grill both sides until golden brown and caramelized.

The result is spicy, savory, and slightly sweet tofu with a deep smoky flavor. Serve with steamed rice and sesame seeds for a satisfying BBQ meal.

Ingredients: Firm tofu, soy sauce, sesame oil, garlic, gochujang, rice vinegar, sesame seeds.

13. BBQ Tempeh Sandwich with Kale Slaw

Steam tempeh slices for about 10 minutes to remove any bitterness, then brush them generously with BBQ sauce. Grill each piece until golden brown with slightly crispy edges.

Toss shredded kale with vegan mayo, apple cider vinegar, and a pinch of salt to make a creamy slaw. Stack the smoky tempeh and crunchy slaw inside toasted sandwich rolls for a bold, hearty BBQ sandwich.

Ingredients: Tempeh, BBQ sauce, kale, vegan mayo, apple cider vinegar, sandwich rolls, olive oil.

Vegetarian BBQ Ideas for Sides & Veggie Crowd-Pleasers

These vegetarian dishes are smoky, tangy, and easy to prepare on the grill.

From spicy harissa corn to crisp zucchini ribbons and chickpea salads, each recipe adds a refreshing twist to your cookout while keeping it wholesome, flavorful, and full of variety for every guest.

14. Harissa Grilled Corn on the Cob

Mix the harissa paste with olive oil and brush it evenly over the corn cobs. Grill them until lightly charred and fragrant, turning every few minutes.

Once cooked, drizzle with lime juice and sprinkle with chopped parsley for freshness. The spicy harissa and smoky corn pair perfectly, giving you a flavorful side that’s both simple and bold enough to steal the spotlight.

Ingredients: Corn on the cob, harissa paste, olive oil, lime juice, parsley, salt.

15. Charred Zucchini & Bell Pepper Ribbon Salad

Peel zucchini and bell peppers into long ribbons using a vegetable peeler. Lightly brush with olive oil and grill just enough to create char marks without losing crunch.

Toss the ribbons with lemon juice, balsamic vinegar, and fresh herbs. This salad blends smoky and tangy flavors beautifully, making it a refreshing, colorful addition to any BBQ spread.

Ingredients: Zucchini, bell peppers, olive oil, lemon juice, balsamic vinegar, herbs, salt.

16. Smoky Chickpea & Potato Salad

Boil cubed potatoes until soft, then mix them with chickpeas and a smoky dressing made from vegan mayo, paprika, and lemon juice.

Add chopped green onions for crunch and extra flavor. This hearty salad combines creamy and smoky textures, offering a filling, satisfying side dish that works great both warm and chilled at your BBQ.

Ingredients: Potatoes, chickpeas, vegan mayo, smoked paprika, green onions, lemon juice, salt.

17. Grilled Broccoli with Lemon & Sea Salt

Toss broccoli florets in olive oil and grill until lightly charred but still crisp inside. Squeeze lemon juice over the top and finish with a generous sprinkle of sea salt.

The combination of smoky flavor, citrusy tang, and crunch makes this simple dish surprisingly delicious – a quick, healthy favorite that pairs well with any BBQ main.

Ingredients: Broccoli florets, olive oil, lemon juice, sea salt, black pepper.

18. Rainbow Veggie Skewers with Balsamic Glaze

Skewer colorful veggies like cherry tomatoes, mushrooms, zucchini, and bell peppers. Brush with olive oil, season lightly, and grill until tender with nice grill marks.

Drizzle warm balsamic glaze before serving for a sweet and smoky touch. These skewers are not only full of color but also add cheerful flavor and crunch to every BBQ plate.

Ingredients: Cherry tomatoes, mushrooms, zucchini, bell peppers, olive oil, balsamic glaze, salt.

19. Stuffed Sweet Potatoes with Quinoa & Greens

Roast sweet potatoes until tender, then slice them open and scoop out a bit of the center. Mix the soft insides with cooked quinoa, sautéed greens, and a drizzle of olive oil.

Stuff the mixture back into the skins and warm on the grill for a smoky finish. The result is hearty, flavorful, and packed with nutrients – a perfect side or light main dish.

Ingredients: Sweet potatoes, quinoa, spinach or kale, olive oil, garlic, salt, pepper.

20. Grilled Portobello & Red Onion Balsamic Salad

Slice Portobello mushrooms and red onions into thick pieces, then marinate them in balsamic vinegar, olive oil, and a pinch of salt for 15 minutes. Grill until soft, smoky, and slightly caramelized.

Toss the warm veggies with mixed greens, toasted nuts, and a drizzle of extra balsamic. The mix of sweet onions, earthy mushrooms, and tangy dressing creates a flavorful, satisfying salad everyone will enjoy.

Ingredients: Portobello mushrooms, red onions, balsamic vinegar, olive oil, mixed greens, nuts, salt.

21. Grilled Pineapple & Pepper Salsa

Cut fresh pineapple and bell peppers into small cubes, then brush them lightly with olive oil. Grill until they develop golden grill marks and a smoky aroma.

Chop the grilled pieces finely and mix with diced red onion, cilantro, lime juice, and a pinch of salt. This salsa blends sweetness, tang, and mild heat, making it perfect for topping tacos, burgers, or serving with tortilla chips.

Ingredients: Pineapple, bell peppers, red onion, cilantro, lime juice, olive oil, salt.

22. Rosemary-Garlic Baby Potatoes (Foil-Grilled)

Toss halved baby potatoes with olive oil, minced garlic, rosemary, salt, and pepper. Wrap them tightly in foil and place them on the grill until tender and golden.

The potatoes absorb the smoky aroma while staying soft inside. Unwrap to reveal perfectly seasoned, garlicky potatoes that pair wonderfully with any BBQ main dish.

Ingredients: Baby potatoes, olive oil, garlic, rosemary, salt, and black pepper.

23. Asparagus with Vegan Parmesan & Lemon Zest

Coat asparagus spears in olive oil and grill until slightly charred but still crisp. Sprinkle vegan Parmesan and lemon zest on top right before serving.

The bright citrus flavor and cheesy topping balance beautifully with the smoky asparagus, creating a simple yet delicious side dish that’s ready in minutes.

Ingredients: Asparagus, olive oil, vegan Parmesan, lemon zest, salt, and black pepper.

24. Grilled Peach & Arugula Salad with Vegan Feta

Halve ripe peaches, brush with olive oil, and grill until soft with caramelized grill marks. Toss arugula with lemon juice, a drizzle of olive oil, and a pinch of salt.

Add the grilled peaches and sprinkle crumbled vegan feta on top. The sweet peaches, peppery greens, and creamy feta make this salad light, refreshing, and full of summer BBQ flavor.

Ingredients: Peaches, arugula, vegan feta, olive oil, lemon juice, salt, pepper.

25. Eggplant Rolls with Herbed Cashew Filling

Slice eggplant lengthwise into thin strips and brush with olive oil. Grill until soft and flexible, then spread a creamy cashew filling mixed with garlic, lemon, and herbs.

Roll up each slice and secure with a toothpick. These tender, smoky rolls are rich, flavorful, and perfect as an elegant BBQ appetizer or side dish.

Ingredients: Eggplant, cashews, garlic, lemon juice, herbs, olive oil, salt, pepper.

26. Skillet-Grilled Flatbread with Rosemary

Combine flour, water, yeast, and salt to make a soft dough, then knead in chopped rosemary. Roll it out into flat rounds and cook on a hot grill skillet until golden and puffed.

Brush with olive oil and sprinkle sea salt before serving. The bread is chewy and aromatic, making a great pairing with dips or grilled veggies.

Ingredients: All-purpose flour, yeast, water, salt, rosemary, olive oil, sea salt.

Sauces, Desserts & Creative Vegan BBQ Ideas

These vegan options are bold, smoky, and packed with depth.

From a classic BBQ sauce to nut-based drizzles and spicy glazes, each one brings a new layer of flavor to your grilled dishes – perfect for dipping, brushing, or drizzling over your favorite plant-based mains.

27. Classic Smoky Vegan BBQ Sauce

Simmer tomato paste, apple cider vinegar, maple syrup, and smoked paprika together until thick and rich. Stir in garlic, onion powder, and a dash of soy sauce for depth.

The result is a smooth, smoky sauce with a perfect balance of sweet, tangy, and savory notes – ideal for brushing on tofu, tempeh, or grilled vegetables.

Ingredients: Tomato paste, apple cider vinegar, maple syrup, smoked paprika, soy sauce, garlic powder, and onion powder.

28. Gochujang Glaze for Grillables

Whisk gochujang paste with soy sauce, rice vinegar, sesame oil, and maple syrup until smooth. Heat gently to thicken slightly, then brush over tofu, seitan, or veggies before grilling.

The glaze adds a bold mix of spicy, sweet, and umami flavors that caramelize beautifully on the grill, creating a rich, glossy coating on every bite.

Ingredients: Gochujang paste, soy sauce, rice vinegar, sesame oil, maple syrup, and garlic.

29. Lemon-Herb Veggie Marinade

Mix fresh lemon juice, olive oil, minced garlic, and chopped herbs like thyme and parsley. Pour over vegetables and let them soak for 20–30 minutes before grilling.

This marinade brightens every bite with its citrusy, earthy flavor, keeping veggies juicy, fragrant, and full of freshness – perfect for summer cookouts.

Ingredients: Lemon juice, olive oil, garlic, thyme, parsley, salt, pepper.

30. Maple-Chipotle Tempeh/Seitan Marinade

Blend maple syrup, chipotle chili powder, lime juice, and a touch of soy sauce to create a smoky-sweet mix. Marinate tempeh or seitan strips for at least 30 minutes before grilling.

The maple adds sweetness while the chipotle brings gentle heat, giving your plant-based protein a rich, caramelized coating with every bite.

Ingredients: Maple syrup, chipotle powder, lime juice, soy sauce, olive oil, and garlic powder.

31. Cashew-Garlic “Cheese” Drizzle

Soak cashews, then blend with garlic, lemon juice, nutritional yeast, and water until creamy. Warm slightly before drizzling over grilled veggies, burgers, or baked potatoes.

This rich, garlicky sauce mimics the flavor of melted cheese without dairy, adding a silky, nutty finish that complements any BBQ spread beautifully.

Ingredients: Cashews, garlic, lemon juice, nutritional yeast, water, salt, olive oil.

32. Tahini-Lemon Dressing for Grilled Veg

Combine tahini, fresh lemon juice, minced garlic, warm water, and maple syrup in a bowl. Whisk until smooth and creamy, adjusting the consistency with more water if needed.

Drizzle this nutty, tangy dressing over grilled veggies or grain bowls for a rich, zesty finish. The lemon adds brightness, while tahini gives a velvety texture that ties all your BBQ flavors together beautifully.

Ingredients: Tahini, lemon juice, garlic, maple syrup, warm water, salt, pepper.

33. Vegan Campfire S’mores on the Grill

Place vegan marshmallows and dark chocolate squares between two graham crackers. Wrap each s’more in foil to keep everything in place.

Grill for about 3-5 minutes until the chocolate melts and the marshmallows turn gooey. Unwrap carefully and enjoy the classic campfire treat with a smoky BBQ twist – melty, sweet, and perfectly crunchy on the outside.

Ingredients: Vegan marshmallows, dark chocolate, graham crackers, foil.

34. Bright Vegan Chimichurri

Blend or finely chop parsley, cilantro, garlic, olive oil, red wine vinegar, and chili flakes until well combined. Let the sauce sit for a few minutes so the flavors can blend.

Spoon it over grilled vegetables, tofu, or plant-based steaks. The fresh herbs, tangy vinegar, and gentle heat create a lively sauce that adds bold, refreshing flavor to every smoky bite.

Ingredients: Parsley, cilantro, garlic, olive oil, red wine vinegar, chili flakes, salt.

35. Mustard-Maple Glaze for Burgers

Mix Dijon mustard, maple syrup, apple cider vinegar, and smoked paprika in a small bowl. Brush the glaze over veggie patties or mushrooms as they grill, allowing it to caramelize and form a shiny, flavorful coating.

The sweet maple and tangy mustard combine for a smoky-sweet finish that gives every burger a deliciously rich, BBQ-style twist.

Ingredients: Dijon mustard, maple syrup, apple cider vinegar, smoked paprika, salt, pepper.

36. Grilled Grapes with Vegan Coconut Yogurt Drizzle

Thread grapes onto skewers, brush lightly with oil, and grill for a few minutes until they start to blister and release their natural sweetness.

Remove from the heat and drizzle with chilled vegan coconut yogurt mixed with a hint of maple syrup. The warm, juicy grapes and cool, creamy topping create a refreshing and elegant BBQ dessert combination.

Ingredients: Grapes, olive oil, vegan coconut yogurt, maple syrup, and skewers.

37. Grilled Pineapple with Cinnamon & Agave

Slice fresh pineapple into thick rings and brush each piece with a mix of agave syrup and ground cinnamon. Grill for a few minutes per side until golden and caramelized.

The natural sweetness deepens as the edges char slightly, creating a warm, juicy treat. Serve it as a light dessert or with coconut yogurt for a tropical, smoky-sweet finish.

Ingredients: Pineapple, agave syrup, ground cinnamon, olive oil, coconut yogurt (optional).

38. Foil-Grilled Banana Boats (Chocolate + Nuts)

Cut bananas lengthwise, keeping the peel on and leaving the bottom intact to form a pocket. Stuff each banana with dark chocolate chips and chopped nuts, then wrap tightly in foil.

Place on the grill for about 8-10 minutes until the chocolate melts and the bananas become soft and caramelized. Carefully unwrap, sprinkle with sea salt, and enjoy a warm, gooey, melt-in-your-mouth BBQ dessert.

Ingredients: Bananas, dark chocolate chips, chopped nuts, foil, sea salt.

39. Grilled Peaches with Vegan Ice Cream

Halve ripe peaches, remove the pits, and brush the cut sides with a touch of oil. Grill for a few minutes until softened and lightly charred.

Serve warm with a scoop of vegan vanilla ice cream and a drizzle of maple syrup. The smoky peaches and creamy ice cream make a sweet and refreshing summer dessert everyone will love.

Ingredients: Peaches, olive oil, vegan vanilla ice cream, maple syrup, and mint leaves (optional).

Some Vegan BBQ Tips to Make Your Grill Day Better

Getting your vegan BBQ just right takes a few smart tricks. These simple tips will help you avoid common grilling mistakes and bring out the best flavors in your plant-based dishes.

• Get Smoky Flavor without a Smoker: Add wood chips to your grill or brush vegetables with liquid smoke mixed into marinades for that deep BBQ taste.
• Oil Your Veggies Properly: Toss vegetables in oil before grilling to prevent sticking, help them caramelize, and create beautiful grill marks.
• Keep Tofu from Sticking: Press tofu well, brush grill grates with oil, and let tofu sit undisturbed for a few minutes before flipping.
• Know the Difference Between Char and Burning: Perfect char is dark brown with crispy edges, while burning turns food black and bitter. Watch your heat and move food to cooler spots if needed.
• Pair Mains and Sides Thoughtfully: Balance rich items like BBQ jackfruit with light sides like coleslaw, and match creamy sides with spicy mains.

With these tips in your back pocket, you’ll be grilling like a pro in no time. Practice makes perfect, so don’t be afraid to experiment and find what works best for your taste.

That’s a Wrap

Now you have plenty of vegan BBQ ideas to make your next cookout unforgettable.

With the right marinades, grilling techniques, and creative combinations, plant-based BBQ can be just as exciting and flavorful as any traditional spread.

Don’t be afraid to experiment with different vegetables, proteins, and seasonings until you find your favorites. The grill is your playground, so have fun with it and try new flavor combinations each time you cook.

Practice makes perfect, and every BBQ session is a chance to improve your skills. What’s your go-to vegan BBQ recipe? Drop a comment below and share your best tips – I would love to hear what you’re grilling up!