5 Ways to Turn a Cookout Vegetarian

When you think about it, a summer cookout is almost vegetarian. Favorites like potato salad, pasta salad, coleslaw and deviled eggs are already meat-free. But in many households, the stars of the show are the hot dogs and hamburgers — and a vegetarian option means only Impossible Burgers or maybe bland slabs of tofu.

It doesn’t need to be this way. Homer Simpson may have claimed that “you don’t win friends with salad,” but we boldly disagree. Summer is peak produce season, and veggies like heirloom tomatoes, summer squash, eggplant and mushrooms are packed with flavor and can stand up on their own — or be used in recipes that draw inspiration from traditional, meatier barbecue. However you use your vegetables, you won’t leave your guests longing for beef. Don’t forget the toppings — including sauerkraut, chili and relish — and be sure to fill the table with lots of filling sides.

Industrially produced meat has an outsized environmental impact, so cutting even a little out of your cookout will make a difference. An added bonus: Focusing on vegetables will free up some cash to spend on a smaller amount of higher-quality, sustainably raised meat if you absolutely need it.

Looking for inspiration? Here are five veggie-forward cookout principles that will satisfy carnivores and vegetarians alike.

Don’t Be Afraid of Fire

The easiest way to imbue vegetarian dishes with the umami flavor of  traditional barbecue is by using the cookout’s main attraction: the grill. Of course, there are the obvious approaches, like shish kebabs and corn-on-the-cob (the perfect base for Mexican elote). But there’s no limit to thinking outside the box. Add halloumi or marinated cubes of firm tofu to bulk up your skewers. Cut cauliflower into thick slices and serve it as “steak.” Toss some spuds on the grates for a grilled potato salad, get some char on your romaine or use grilled slices of eggplant to create vegetable roulades.

Sub in Veggies for the Hot Dogs

Instead of soy- or wheat-gluten-based veggie dogs, why not use real vegetables? Marinated portobello mushrooms, carrots or zucchini can be cut lengthwise to fit the bun and are just as savory when grilled. Using liquid smoke in the marinade is a common way to give the vegetables a “meatier” flavor, but fermented ingredients like soy sauce and balsamic or apple cider vinegar also work well. Top with coleslaw for texture; bright, tangy pickled vegetables are a good way to use up odd and ends.

Mix Up Those Burgers

Instead of buying frozen patties, how about making your own from scratch? It’s easy to prep and shape a big batch ahead of time, then freeze them (which makes them easier to grill). For veggie-burger tips and inspiration, check out the second edition of Lukas Volger’s “Veggie Burgers Every Which Way,” where the author makes vegetables (and legumes, and grains) the stars of the party. Homemade veggie burgers can be on the wet side, so look for a recipe specifically meant for the grill.

If you aren’t ready to go full vegetarian, you can also make blended burgers by subbing in a portion of the meat for chopped mushrooms. It’s a way to add even more delicious flavor while reducing the meat quotient. Try using at least 25 percent mushrooms in the mixture.

Jack Up the Flavor

If you’re looking to replicate the texture of pulled pork or other shredded meat, consider jackfruit: Its high protein content and dense texture make it a popular, and versatile, substitute. This recipe from The Minimalist Baker douses the jackfruit in classic barbecue sauce and tops it all with cashews and a creamy, crunchy avocado slaw.

Get Creative With the Sides

While cookouts are often focused on what’s in between the buns, don’t sleep on the side dishes. Providing a variety of flavors and textures is key to any successful menu. Macaroni and potato salad are classics, but for something fresh, flavorful and filling, try an herby grain salad like tabbouleh or farro with olives and plenty of greens. Crunchy crudité is always a hit, especially with homemade dip  — get inventive and challenge yourself to use up the last of the condiment bottles lurking in the fridge or pantry.

Top photo by Jenifoto/Adobe Stock.