Grilled Seitan Satays with Ginger-Peanut Sauce from Vegan Fire and Spice by Robin Robertson
For the longest time, it was believed that the barbecue grill was to be used solely for cooking meat. We vegans know that’s not true, and it’s time for us to take back the grill! Just about every food in the plant kingdom can be grilled – and they taste great when cooked this way. We at Vegan Heritage Press have all of your grilling recipe needs taken care of with our vegan cookbooks. Here are some grilled dishes to celebrate the 4th of July with this week:
- Grilled Seitan Satays with Ginger-Peanut Sauce from Vegan Fire and Spice by Robin Robertson
- Grilled Eggplant and Red Pepper Panini from World Vegan Feast by Bryanna Clark Grogan
- Grilled Romaine Hearts with Five-Spice Lime-Roasted Cashews from The Blooming Platter Cookbook by Betsy DiJulio
- All-American Incrediburgers from American Vegan Kitchen by Tamasin Noyes
- Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from Nut Butter Universe by Robin Robertson
Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from Nut Butter Universe by Robin Robertson
Some great sides to serve at your cookout are:
- Red White and Blue Potato Salad from World Vegan Feast by Bryanna Clark Grogan
- Cajun Coleslaw or Arugula Potato Salad from Vegan Fire and Spice by Robin Robertson
- BLT Potato Salad or Homestyle Macaroni Salad from American Vegan Kitchen by Tamasin Noyes
- Crunchy Coleslaw with Creamy Cashew Dressing or Pecan Lovers Potato Salad from Nut Butter Universe by Robin Robertson
Whatever you choose to cook on the 4th, we hope you have a happy and delicious Independence Day!