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3 Side Dish Salads for your Vegan BBQ

This blog post is also available in German.

What would a barbecue party be without any side dishes? The classic baked potatoes – you can find a version with sweet potatoes here – and salads are something that definitely shouldn`t be left out when planning your barbecue. What`s your opinion on that? Which are they side dishes that are safe staples when you grill? The ones you always have to make because everybody loves them? For us it`s the already mentioned ones.

If the wheather during summer season is as promising as this year, where the sun has been shining almost every single day. You get really tempted to grill a lot more often than when it`s raining (which used to be the case in my country a lot). And who isn`t familiar with the fact, that after probably the third time grilling you just get bored of the side dishes you use to serve? On the other hand it can be pretty hard and devastating for vegans to be part of a barbecue, especially if the people who invite you aren`t vegans. Of course usually there will be served plenty of food at a grill party, like tomato mozzarella salad, greek salad, sour cream for the baked potatoes, pasta salad with ham and so on. This is where vegans used to fall by the wayside sometimes, as they often can or won`t eat those type of dishes.

For those very reasons I created three different side dish salads for you guys, that are 100% vegan and will spice up your salad bar for the next grill event. And why not bring one of these salads the next time you are invited to a barbecue at friends? They will love them and by the same time you will make sure to be able to eat something. I mean you can definitely not expect people to make a crash course in vegan diet just for you. It`s always better to take matter into your own hands!

My absolute favorite of today`s salads is a vegan version of the classic tomato mozzarella salad. OK, I guess it`s quite a plain choice for a salad, but seriously this is so delicious that I could eat it every single day. According to this I am super happy vegan mozzarella has been invented. Question for you guys, is there any food or dish you terribly used to miss when you turned vegan and thusfor had to veganize it?
In addition to the already mentioned tomato mozzarella salad, there will also be served a Mexican quinoa salad with a guacamole dressing and a curry cauliflower chickpea salad. Let`s dive in…

Read you soon,

Sarah

Mexican Quinoa Salad

Course Salad, Side Dish
Cuisine Mexican
Keyword BBQ, vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Author Velvet & Vinegar

Ingredients

Mexican Quinoa Salad

  • 100 g quinoa, uncooked organic
  • 1/2 cube bouillon organic
  • 1 onion organic
  • 130 g black beans, canned organic
  • 200 g sweet corn, canned organic
  • 80 g jalapeños, pickled

Guacamole Dressing

  • 2 avocado organic
  • 1-2 tsp garlic poweder organic
  • salt, to taste
  • pepper, to taste
  • 1 lime, juiced organic
  • 75 g soy yogurt organic

Instructions

Mexican Quinoa Salad

  1. Cook quinoa accordingly to the instructions on the packaging. Add bouillon cube during the cooking process. Let cool down to room temperature.

  2. Peel and finely chop the onion.

  3. Mix together all the salad ingredients in a bowl.

Guacamole Dressing

  1. Halve avocado, remove cores and fruit flesh from the peel.

  2. Put all the ingredients into a blender and mix until you got a homogenous sauce. Note: Start preparing the dressing right before serving NOT in advance

Curry Cauliflower Chickpea Salad

Course Salad, Side Dish
Cuisine Indian
Keyword BBQ, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Velvet & Vinegar

Ingredients

Curry Cauliflower Chickpea Salad

  • 150 g chickpeas, pre-cooked organic
  • 500 g cauliflower organic
  • 1 lettuce organic
  • 2 tsp turmeric powder organic
  • 1-2 tsp curry powder organic

Curry Dressing

  • 5 tbsp vinegar organic
  • 4 tbsp olive oil organic
  • 1 tsp basil, dried organic
  • a dash of salt
  • a dash of pepper organic
  • 1-2 tsp curry powder organic

Instructions

Curry Cauliflower Chickpea Salad

  1. Rinse off cauliflower and slice the florets.

  2. Pour cauliflower slices and chickpeas into a bowl, add turmeric and curry powder and mix until chickpeas and cauliflower slices are evently covered.

  3. Pour the mixture into a frying pan and roast for 10 up to 15 minutes until browning is starting to happen. Let cool down to room temperature.

  4. Carefully remove the leaves from the lettuce and rinse them off. Coat a bowl with the lettuce leaves and pour the curry cauliflower chickpea mixture on top of it.

Curry Dressing

  1. Pour all the ingredients for the dressing into a closable jar. Close the jar and shake well. Drizzle dressing on top of your salad right before serving.

Vegan Tomato Mozzarella Salad

Course Salad, Side Dish
Cuisine Italian
Keyword BBQ, vegan
Prep Time 10 minutes
Servings 2
Author Velvet & Vinegar

Ingredients

Vegan Tomato Mozzarella Salad

  • 2-3 tomatoes organic
  • 200 g vegan mozzarella
  • basil, fresh, for garnisch organic

Balsamico Dressing

  • 2-3 tbsp aceto balsamico organic
  • 2 tbsp olive oil organic
  • salt, to taste
  • pepper, to taste

Instructions

Vegan Tomato Mozzarella Salad

  1. Rinse off tomatoes and cut them into thin slices.

  2. Cut the mozzaella into thin slices as well. Arrange both beautifully on a plate and garnish with fresh basil leaves.

Balsamico Dressing

  1. Drizzle aceto balsamico and olive oil over the salad. Finish by adding salt and pepper to your liking.

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