{"id":175020,"date":"2025-04-07T05:57:01","date_gmt":"2025-04-07T05:57:01","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/the-best-vegan-barbecue-recipe-vegansandra\/"},"modified":"2025-04-07T05:57:01","modified_gmt":"2025-04-07T05:57:01","slug":"the-best-vegan-barbecue-recipe-vegansandra","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=175020","title":{"rendered":"The best vegan barbecue recipe |VeganSandra"},"content":{"rendered":"


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\n“I ain’t here for a long time, I’m here for a good time. So bring on the sunshine, to hell with the red wine, pour me some moonshine.” (George Strait)<\/i>
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\nThis song kept playing in my head, while I was chewing this crispy, smoky and utterly delicious vegan barbecue. We sat outside in the sun, enjoyed the smell of the lilacs and daffodils and sipped some cold foamy beer. Not quite moonshine, but it paired perfectly with this plant meat. I’ve waited for so long to finally publish this recipe. Since the barbecue season<\/b> is already in full swing, I couldn’t think of a better time. I know you guys LOVE my super easy vegan seitan steak recipe<\/a><\/b>. Well, I took the same recipe, added marinade and turned it into an amazing barbecue. I will also include a completely gluten-free version below<\/b>, so don’t worry. You will have your vegan barbecue and eat it too!
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We are going to Texas<\/b> next year (HURRAY!), so it’s about time I honed my barbecue skills to perfection. I will offer you two of my favorite versions. One is with seitan<\/b> and other is with soy (for the gluten-free<\/b> but still super delicious option). I made the marinade quite universal<\/b>. It is basically sweet and sour and rather on the sweet side. I used my mom’s homemade apple cider vinegar, which is much more lighter in taste. If you are using store-bought one, you might adjust the sugar ratio to your liking. Since I wanted to make this marinade really basic (but really-really good), I didn’t add spice to it. So it’s super family friendly<\/b>. BUT if you like more heat, definitely add some cayenne, chipotle<\/i> or chili flakes<\/b>!<\/p>\n

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\nWhen thinking of a perfect barbecue, it all comes to a proper technique <\/b>and bold flavoring<\/b>. It is really important to drain and squeeze out<\/b> all the extra liquid after boiling your seitan or soy. That way it will not be soggy, but instead soak up all the delicious marinade. I’ve also written down some extra steps to make your skewers ultra good. It’s a little bit more work but really worth it. The difference between seitan and soy, is that seitan is like a fluffy pillow when boiled. It will need more work to make it really stand out. But soy cutlet’s texture is more layered and it absorbs more flavor and heat this way. Both are equally good! You just have to choose one or why not make them both. We did! I truly hope you will enjoy this recipe. Let me know how it turned out and please recommend me some good country music<\/b>!<\/p>\n

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\nPS! For more people, double or triple the recipe!<\/b><\/p>\n

PPS! It will keep in the fridge for at least 24 hours. If you want a longer period, add the onions on the day of the barbecue.<\/p>\n

Time: <\/b>about an hour (includes grilling)
Serves: <\/b>2 – 3 people<\/p>\n

\nMarinade:<\/b><\/p>\n