Best Vegan Grilling Recipes for a Flavorful Summer Cookout

23 Vegan Grill Recipes

Summer is here, and that means it’s time to fire up the grill. Vegan grilling recipes have come a long way, and I’m beyond excited to share 23 of my absolute favorites with you. Whether you’re a seasoned plant based eater or just curious about adding more veggies to your cookout, this roundup covers everything from hearty mains to quick sides and even dessert. I’ve gathered these recipes from my own kitchen experiments and from amazing creators like Karissa’s Vegan Kitchen, and they all prove one thing: plant based grilling can be just as satisfying, smoky, and delicious as anything you’d find at a traditional BBQ.

Before we dive in, here are a few quick tips that make all the difference when you’re working with vegan ingredients on the grill.

• Preheat your grill to medium high heat for even cooking.
• Marinate tofu, tempeh, and vegetables for at least 30 minutes to lock in flavor.
• Use a grill basket or skewers for small or delicate vegetables.
• Clean and oil the grill grate with a high heat oil like avocado or grapeseed oil to prevent sticking.
• Grill vegetables like zucchini, bell peppers, and asparagus in batches to avoid overcrowding.

Here’s a tip I learned the hard way: always read your condiment labels! Many store bought barbecue sauces sneak in honey, Worcestershire sauce (anchovies), or dairy. When in doubt, make your own, or look for certified vegan options.

Different plant proteins behave differently on the grill, so I’ve put together a quick reference to help you choose the right base for your meal. Check the table below before you get started.

If you’re hungry for even more ideas, don’t miss my collection of summer grilling recipes and my Sunday grill dinner ideas. For inspiration beyond my kitchen, this roundup of best vegan grilling recipes from Love & Lemons is a gem. Now, let’s get to the good stuff!

Vegan Carrot Dogs

Yep, you can absolutely fire up that grill and make these vegan carrot dogs for your next backyard cookout. They’re surprisingly delicious and perfect for summer.

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Carrot dogs are marinated and grilled until they develop a smoky char, then tucked into soft buns with all the classic toppings. I love how the carrots soak up a bold barbecue sauce, giving you that meaty hot dog vibe without any animal products. Serve them with relish, chopped onions, and a drizzle of mustard for a crowd pleasing main that even the kids will devour.

Grilled Corn on the Cob

Nothing screams summer like grilled corn on the cob. Brush shucked ears with vegan butter or a light oil, sprinkle with salt, and place them directly on a medium high grill, turning occasionally until charred in spots. You can also use a stove top grill pan if you don’t have an outdoor grill.

A squeeze of lime and a pinch of chili powder after grilling transforms it into a vibrant side. I make this almost every week once corn is in season. It’s the perfect partner for whatever else is sizzling on the grates.

BBQ Tofu

If you think tofu is bland, this BBQ tofu will change your mind. The game changing trick is freezing the block, thawing it, and then pressing out the water. That process creates a chewy, meaty texture that holds up beautifully on the grill.

Marinate the slices in your favorite vegan barbecue sauce for at least 30 minutes, then grill over medium heat until the edges caramelize. I love piling it on a toasted bun with crunchy slaw for a classic BBQ sandwich. It’s hearty, smoky, and incredibly satisfying.

BBQ Grilled Eggplant

Eggplant turns into something magical on the grill. Slice it into thick rounds, then coat with a smoky dry rub and a generous slather of barbecue sauce. The outside gets beautifully charred while the inside becomes silky and meaty.

I brush the slices with avocado oil to help them stay moist. This makes a fantastic standalone dish or a burger substitute. Just be sure not to overcrowd the grill; give each slice enough room so they sear rather than steam. It’s one of my favorite vegan grilling recipes for impressing guests.

Grilled Baby Potatoes

Tender, golden baby potatoes are a summer side dish you’ll make on repeat. I parboil them for a few minutes first to speed up the cooking, then toss them in oil, garlic, and rosemary. Spread them in a grill basket or on a grilling tray so they don’t fall through the grates, and cook until crispy on the outside and fluffy inside.

They pair wonderfully with grilled tofu or tempeh. My family reaches for these before anything else, so I always make an extra large batch. You’ll want to, as well.

Vegan Kebabs

Vegan kebabs are the colorful highlight of any grill session. Thread marinated tofu cubes, bell pepper chunks, red onion, zucchini, and cherry tomatoes onto skewers. Marinating everything together for at least 30 minutes lets the flavors mingle.

Grill over medium high heat, turning occasionally, until you get those beautiful char marks. I like to brush on extra marinade as they cook. Serve them over rice or with a fresh salad for a complete meal. Kebabs are also a fantastic way to use up whatever vegetables you have in the fridge.

Grilled Green Vegetable Salad

This salad takes grilled veggies to a new level. Asparagus, broccoli, and zucchini get a quick sear on the grill, which brings out their natural sweetness and adds a subtle smokiness. I dress them while still warm with a bright dijon mint dressing that’s both refreshing and tangy.

The combination of charred green vegetables and that herby kick makes it feel like a restaurant dish, but it comes together in minutes. It’s one of my favorite ways to convince salad skeptics that greens can be exciting. Serve it as a side or a light main.

Grilled Lemon Pineapple Tofu

This dish is my go to when I’m craving something that feels like grilled chicken but is completely plant based. The tofu is marinated in a zesty lemon pineapple mixture, so it soaks up all that sweet and tangy goodness. Grilling caramelizes the natural sugars from the pineapple, creating irresistible charred edges.

I often thread pineapple chunks onto the skewers alongside the tofu for a beautiful presentation. It’s light, refreshing, and perfect for a hot summer evening. You’ll want to double the batch because leftovers are amazing in salads the next day.

Grilled Tofu with Chimichurri Sauce

If you love big, herby flavors, this one’s for you. I coat tofu slabs with a savory dry rub, then grill them until they develop a crisp exterior. Right before serving, I spoon a generous amount of fresh chimichurri sauce over the top.

The combination of the smoky, spiced tofu with the bright, garlicky parsley sauce is unbeatable. This works beautifully as a steak alternative and pairs perfectly with grilled baby potatoes. Chimichurri is one of those sauces that makes everything taste impressive, yet it’s so easy to whip up in a blender.

Barbecue Tempeh Vegan Ribs

These tempeh ribs come dangerously close to their meaty inspiration. I steam the tempeh briefly, slice it into rib sized strips, then slather on a thick, homemade BBQ sauce. The tempeh drinks up all that smoky, tangy flavor, and on the grill, the sauce caramelizes into a sticky glaze.

I baste them a few times during cooking for maximum richness. Pile them on a platter with extra sauce and watch them disappear. It’s the kind of dish that makes omnivores stop and ask, “Wait, this is vegan?”

Mediterranean Grilled Eggplant Salad

When summer produce is at its peak, this salad is my answer. Grilled eggplant slices are chopped and tossed with juicy tomatoes, chickpeas, fresh herbs, and a lemon vinaigrette. The eggplant gets tender and smoky, while the chickpeas add protein and heft.

It’s the kind of dish that gets better as it sits, so I often make it ahead for cookouts or potlucks. Serve it at room temperature with warm pita bread for scooping. It’s light, vibrant, and full of Mediterranean sunshine.

Tempeh Steaks

For a beef style vegan alternative, tempeh steaks deliver. I marinate thick tempeh slices in a mix of soy sauce, balsamic vinegar, and smoked paprika, which gives them a deep, savory umami. Grilling over high heat creates sear marks that mimic a traditional steak.

I let them rest a minute before slicing, just like you would with meat. Serve with chimichurri or a simple drizzle of olive oil and flaky salt. It’s a satiating protein that deserves a spot at the center of the plate.

Grilled Peaches

Don’t turn off that grill before dessert. Fresh summer peaches, halved and pitted, become wonderfully caramelized when grilled for just a few minutes. The natural sugars intensify, and those warm, juicy peach halves are heavenly on their own or with a scoop of dairy free vanilla ice cream.

I sometimes brush them with a little maple syrup before grilling for extra stickiness. Grilled peaches are a healthy dessert that feels indulgent and takes almost no effort. The hardest part is waiting for them to cool slightly before eating.

Bulgogi Tofu Bowls

These Korean inspired bowls are a weeknight favorite at my house. Tofu marinated in a gochujang based sauce gets grilled until it’s charred and spicy. I serve it over steamed rice with sauteed spinach, quick pickled vegetables or kimchi, and a sprinkle of sesame seeds.

The interplay of sweet, spicy, and tangy is completely mouthwatering. It’s a full meal in a bowl that feels special without being fussy. Bulgogi tofu bowls are my answer to takeout cravings, made right on the backyard grill.

Seitan Steak

Seitan is my secret weapon for vegan steaks that truly satisfy. I press seasoned seitan dough into a flat loaf, then slice it into thick slabs after cooking. Once on the hot grill, it develops beautiful diamond marks and a chewy, beefy texture.

Marinating in a mixture of soy sauce, garlic, and a touch of liquid smoke gives it that deep savory character. This is the dish I bring out when I want to impress my non vegan friends. Serve it sliced with chimichurri, and watch the eyebrows rise.

Vegan Souvlaki

I’m a sucker for Greek food, and these vegan souvlaki skewers hit every note. Cubes of marinated tofu are grilled alongside colorful vegetables, then served with a creamy dairy free tzatziki, crumbled vegan feta, and warm pita. The marinade of lemon, oregano, and garlic infuses the tofu beautifully.

It’s a fresh, tangy, and utterly satisfying handheld meal. I like to set up a DIY souvlaki bar when hosting, so everyone can build their own. It’s a guaranteed crowd pleaser with zero compromise on flavor.

Grilled Teriyaki Tofu Skewers

Teriyaki and the grill are a match made in heaven. I soak tofu cubes in a sweet savory teriyaki sauce with a touch of ginger, then thread them onto skewers with thick slices of red onion. The high heat of the grill caramelizes the sauce, creating a sticky, glossy glaze.

The onions soften and char at the edges, offering a perfect contrast. These skewers are fantastic over rice with a side of steamed broccoli. They’re quick, kid friendly, and proof that simple ingredients can be stars.

Black Bean Burgers

A good black bean burger that holds up on the grill? Yes, it exists. I use a mix of mashed black beans, oat flour, and spices to create patties that stay together beautifully, especially after a 30 minute chill.

Grill them over medium heat with a light brush of oil, and you’ll get those sought after grill marks. What sets these apart is the mango habanero cream sauce, a sweet and spicy topping that elevates every bite. Pile high with lettuce, tomato, and avocado for a burger that rivals any meat patty.

Grilled Curry Vegetables

If you love Indian flavors, these tikka masala grilled vegetables will become a staple. I toss cauliflower, bell peppers, and onions in a creamy tikka masala marinade, then grill them in a basket until they’re tender and charred. The warm spices bloom on the heat, and the accompanying coconut raita cools everything down beautifully.

It’s a dish that feels both indulgent and nourishing. I serve it as a side or as a main with warm naan or rice. It’s proof that vegan grilling recipes can be globally inspired and seriously delicious.

Vegan Grilled Wedge Salad

Wedge salads get a smoky makeover here. I cut a head of iceberg lettuce into quarters and briefly grill the cut sides until they’re lightly charred. That simple step adds a whole new dimension.

I top the wedges with a creamy dairy free dressing, diced tomatoes, and crispy homemade tempeh bacon. The contrasting temperatures and textures are so satisfying. It’s a fun, unexpected salad that feels retro and modern at the same time. My family asks for this almost every time I fire up the grill.

Grilled Veggie Vegan Burrito Bowl

Burrito bowls are my favorite way to use up grilled veggies. I char zucchini, bell peppers, corn, and onions, then pile them over cilantro lime rice with black beans and avocado. The crowning glory is the creamy cilantro lime dressing drizzled on top.

It’s fresh, hearty, and completely customizable. I’ll often grill extra vegetables earlier in the week just so I can throw this bowl together in minutes. It’s a vibrant, feel good meal that keeps everyone full and happy.

Korean BBQ Tempeh

This tempeh dish is a flavor bomb. I whip up a quick Korean BBQ sauce with rice vinegar, sesame oil, sriracha, and a touch of sweetness, then marinate tempeh slices until they soak it all up. Grilling caramelizes the sauce and gives the tempeh a slightly crisp edge.

I serve it over steamed rice with a side of kimchi or quick cucumber pickles. It’s spicy, tangy, and a little sticky. If you’re new to tempeh, this recipe will make you a believer. It’s one of my go tos for easy entertaining.

Vegan Elote

Mexican street corn, vegan style, is the ultimate summer side. Grilled corn on the cob is slathered with dairy free sour cream and mayonnaise, then rolled in crumbled dairy free parmesan, chili powder, and a squeeze of lime. The creamy, spicy, tangy coating against the smoky corn is pure magic.

I serve these with extra napkins because they’re gloriously messy. Vegan elote is the dish I bring to potlucks when I want to wow a crowd. It’s a simple recipe that delivers big, bold flavor.