Healthy Plant-Based BBQ Tips & Tricks

by | Updated: December 4th, 2016 | Read time: 2 minutes

Barbecues are for everyone! Sure, the summertime shindig traditionally consists of beef burgers, potato buns and mayo-drenched macaroni salad. But plant-based dieters can still have a good time – and a good plate of food. From the star sandwich to satisfying side dishes, you can have the complete BBQ experience with a few simple swaps. So ditch that anti-social attitude and get to grilling!

Vegan BBQ Recipes & Ideas
Brush your veggies with Vega’s omega-rich oil blend for a tasty nutrition boost.


A barbecue isn’t a barbecue without burgers. Your best substitute for the meat version is a bean-based burger, preferably one loaded with grains and veggies, too. Making your own will ensure you’re getting nutritious, whole-food ingredients versus 20 ingredients of plant-based food products formed into a patty and frozen. Many times, veggie burgers can be crisped in the oven, but feel free to throw yours on the grill to get the full effect.


Grilled veggie kabobs don’t have to be fancy. Try these simple ideas:

  • Lightly brush pineapple chunks with extra-virgin olive oil or coconut oil and grill to perfection.
  • With a naturally smoky umami taste, Portobello mushrooms were grown to be grilled. Brush them with olive oil and balsamic vinegar to prevent sticking. Then, lay them cap side down to keep them moist. Use the mushrooms as burger buns or slice and top over a salad.
  • Buy local, organic corn so you know it’s free of GMOs. Season the ears with chili pepper and sea salt before grilling – no butter needed. After the corn is good and seared, drizzle with Vega Antioxidant Omega Oil.


As noted above, you can swap the carbs for a mushroom bun. Or, you could upgrade the usual stand-in to a whole-grain or gluten-free bread. Look for at least 3 grams of fiber per bun to really get your fill.


Impress even the most devoted carnivores with flavorful summer veggies. Instead of a plain iceberg lettuce salad, spring for a mix of dark leafy greens. Top it off with a variety of nuts, seeds, berries and a light vinaigrette. Or try swaying everyone from that creamy pasta salad to a surprisingly delicious veggie noodle. Use a spiraler to create ribbons from zucchini, squash or carrots. Mix with a ginger dressing, cashew halves and dried cranberries for a complete pasta dish.


While you’re sweating over the flames (or just under the sun’s rays), stay cool and hydrated with Vega Sport Electrolyte Hydrator. It’s the perfect zero-calorie infusion for plain water. Add fresh fruit for a little extra kick of flavor. Cheers to the summer!