How To Cook A Vegetarian Christmas Dinner On The Barbecue

How To Cook A Vegetarian Christmas Dinner On The Barbecue

Try spicy, grilled cheese for Christmas dinner (or a summer BBQ)

Just because you don’t eat meat doesn’t mean you have to make do with boiled sprouts and soggy parsnips for your Christmas dinner; firm cheese marinated or spiced up and cooked on the BBQ can be a really tasty alternative to the nut roast. The thing to remember about tofu and halloumi is that they are relatively tasteless and need spicing up with a dry rub or a glaze, even better if you serve them with a nice piquant dressing.

When grilling tofu or halloumi don’t forget that they stick to the grill really easily so oiling the grill and coating the cheese with a dry rub helps prevent this; also don’t place on the grill until it is really hot. Coating with a dry rub will prevent the outside crumbling, giving you a nice crispy outer coating with a soft gooey inside. So, pre-heat the grill to a medium-high heat and use the direct cooking method. Season both sides with sea salt and fresh ground black pepper, once it is on the grill leave it alone for 4 – 5 minutes then turn it over for another 4 – 5 minutes. The more you turn it over the more likely it is to fall apart. Once you have turned it over you can apply your favourite BBQ glaze to the upper side; or if you don’t want a glaze try a few drops of dark soy sauce.

All these cheese recipes are really quick to cook and could also be served at a summer barbecue.

BBQ teriyaki tofu (courtesy of Sarah Hobbs)

  • 60ml (¼ cup) dark soy sauce
  • 60ml (¼ cup) sake
  • 2tbsp rice wine
  • 2tbsp caster sugar
  • 1 teasp fresh ginger; finely grated
  • 3 x 375g packs firm tofu; cut into 1cm (¼”) thick slices
  • 2teasp sesame oil
  • 2teasp vegetable oil
  • 1tbsp toasted sesame seeds
  • 3 spring onions; finely sliced
  • 1 red bird’s-eye chilli; thinly sliced
  1. Combine soy, sake, rice wine, sugar and ginger in a small pan on the side burner; gently heat to a simmer and cook for 3 – 4 minutes until it has slightly thickened. Remove from the heat and allow to cool.
  2. Place the tofu in a single layer in a glass dish and cover with the sauce mix combined with the sesame oil. Cover with cling film and marinate for about 4 hours.
  3. Pre-heat the griddle to a medium-high heat and brush the grill with the vegetable oil.
  4. Cook the tofu for 3 minutes each side until it has caramelised.

Serve sprinkled with the sesame seeds, spring onions and chilli.

BBQ halloumi and vegetable kebabs (courtesy of taste. com)

  • 2 courgettes; cut into ribbons
  • 2 x 180g packs halloumi; cut into 2.5cm (1”) cubes
  • 250g (9oz) cherry tomatoes
  • 1 red onion; cut into thin wedges
  • 1tbsp fresh oregano; chopped
  • 1tbsp olive oil
  • 1teasp paprika
  • lemon wedges to serve; optional
  1. Pre-heat the BBQ to a medium-high heat and set up for direct cooking.
  2. Place the courgettes into a heat proof bowl and cover with boiling water; leave for 2 minutes then drain.
  3. Add the tomatoes, onion, halloumi, oregano, paprika and olive oil. Toss to coat all the vegetables.
  4. Thread the tomatoes, onions, courgettes and halloumi onto soaked bamboo skewers. Soaked skewers don’t burn as easily as dry ones.
  5. Cook for 3 minutes each side over direct medium-high heat until slightly charred.

portabello mushrooms

Large mushrooms with Stilton and garlic

  • 2 large open mushrooms
  • 60g (2oz) Stilton
  • 1 garlic clove; minced
  • 1teasp fresh mixed herbs; chopped finely
  • ¼ teasp smoked paprika
  1. Combine the garlic, herbs and paprika with the cheese and divide between the 2 mushrooms.
  2. Pre-heat the BBQ to a medium heat and set up for direct cooking.
  3. Oil the bars and cook the mushrooms for 10 – 15 minutes.

For more Christmas recipes cooked on the BBQ just check out our videos on our youtube channel, or get in touch with our expert team here in The Barbecue Shop in store.

Angela Slater

Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas.