16 Smoky Plant Based BBQ Recipes That Impress
If you think BBQ is all about ribs and brisket, these Bbq For Vegans Vegetarian Smoky Plant Based Recipes will flip that idea upside down. I’ve been grilling vegetables, tofu, and fruits for years, and the truth is, a hot fire and a little smoke can turn humble plants into the star of the cookout. The key is layering flavors: a bold marinade, a touch of real smoke, a sticky sauce, and a bright finish. Use a two zone fire on a charcoal grill, toss some hickory or applewood chips onto the coals, and you’re in business. No smoker? Smoked paprika, liquid smoke, and chipotle peppers do the heavy lifting. Before we dive into these 16 knockout recipes, remember: oil your grates, don’t overcrowd the grill, and always marinate your proteins at least 30 minutes. For even more inspiration, check out this ultimate guide to vegan BBQ ideas. Let’s fire it up.
The secret to killer vegan BBQ: layer your flavors. Marinade, smoke, sauce, and a final squeeze of citrus or fresh herbs.
| Recipe | Approx. Grill Time / Prep | Pro Tip |
|---|---|---|
| Cauliflower Steaks | Slice 1″, grill 5 7 min per side | Brush with oil and sauce to prevent drying |
| Portobello Burgers | Marinate 15 min, grill 4 5 min per side | Press gently while grilling for juiciness |
| Jackfruit Sandwiches | Saute then grill on foil pan for 5 10 min | Use young green jackfruit in brine, not syrup |
| Grilled Eggplant | Grill thick rounds 4 5 min per side | Salt slices beforehand to draw out bitterness |
| Tofu Skewers | Press 20 min, marinate, grill 8 10 min | Use extra firm tofu and oil the grill well |
| Corn with Chili Lime Butter | Grill 8 10 min, turning occasionally | Leave husks on for smoky steam, then peel and char |
| Sweet Potato Wedges | Grill 12 15 min, flip once | Parboil briefly for extra tenderness |
| Tempeh Ribs | Simmer 10 min, grill 4 5 min per side | Slice tempeh into thin strips for rib like texture |
| Veggie Skewers | Grill 8 10 min, turning frequently | Cut veggies uniform size for even cooking |
| Chickpea Burgers | Chill patties 20 min, grill 5 6 min per side | Use a grill mat to prevent crumbling |
| Grilled Pineapple | Grill slices 2 3 min per side | Brush with maple syrup for caramelization |
| Stuffed Bell Peppers | Wrap in foil, grill 15 20 min | Pre cook quinoa filling for even heat |
| Grilled Avocado | Grill cut side down 2 min | Use firm but ripe avocados; don’t overcook |
| Lentil Sloppy Joes | Simmer lentils 8 10 min, toast buns on grill | Use brown lentils for best texture |
| Grilled Zucchini | Planks grill 3 4 min per side | High heat, quick sear; don’t flip too early |
| BBQ Pizza | Grill dough 2 3 min, flip, top, lid closed 3 4 min | Keep toppings light so dough crisps |
Smoky BBQ Cauliflower Steaks
Smoky BBQ Cauliflower Steaks are a heavyweight on the grill, and I’m not exaggerating. Slice a head of cauliflower into 1 inch thick slabs, then brush generously with olive oil, smoked paprika, garlic powder, and a good slather of vegan BBQ sauce. The truth is, direct medium high heat transforms these humble slices. The outside chars and crisps while the center turns buttery soft. Grill each side about 5 to 7 minutes until you see those beautiful dark edges. A grill basket helps keep the steaks from falling apart. Squeeze on fresh lemon and sprinkle parsley right before serving. I like to finish with a drizzle of tahini for extra richness. Trust me, once you taste that smoky crust with the tender heart, you’ll never look at cauliflower the same way again. It’s a show stopper that shocks meat lovers every time.
Grilled Portobello Mushroom Burgers
Portobello mushrooms are nature’s veggie burger, period. I marinate them for at least 15 minutes in a mix of balsamic vinegar, soy sauce, garlic, and olive oil. The umami that develops on the grill is unreal. Grill cap side down first to get those deep grill marks, then flip and brush with extra marinade. Pile them on toasted buns with crisp lettuce, tomato slices, and a swipe of vegan aioli. The truth is, even the most devoted carnivore will ask for seconds. Trust me, you’ll want to make extra because they vanish fast. The smoky edges and juicy bite make this burger feel satisfyingly meaty without a trace of beef. It’s the perfect centerpiece for any vegan cookout.
BBQ Jackfruit Sandwiches
Young jackfruit is a miracle worker for pulled ‘pork’ style BBQ for vegans and vegetarians. Drain and rinse the jackfruit, shred it with your fingers, then sauté with onion, smoked paprika, and your favorite vegan BBQ sauce. Spoon it into a foil pan and place on the grill over indirect heat for 5 to 10 minutes to absorb that smoky kiss. Pile it high on a soft bun and top with crunchy vegan coleslaw. The result is sticky, messy, and absolutely delicious. Keep the napkins close because this sandwich is gloriously sloppy. Every bite delivers the rich, saucy texture that makes you forget there’s no meat involved. I love watching skeptical guests take their first bite and immediately ask for the recipe.
Smoky Grilled Eggplant with Tahini Drizzle
Eggplant and fire are a match made in heaven. Cut thick rounds, brush with olive oil, and grill until soft and deeply charred. The slight bitterness of the char plays beautifully against the creamy richness of tahini. I whisk tahini with lemon juice, a splash of water, and minced garlic until smooth. Drizzle it over the hot eggplant and finish with fresh parsley and a pinch of smoked salt. Here’s the thing: this dish is so simple but so elegant, it often outshines everything else on the table. It’s my secret weapon for impressing guests without much effort. The velvety texture and smoky notes make it a quiet superstar of any plant based barbecue spread.
BBQ Tofu Skewers
Tofu only tastes boring if you skip the basics. Press extra firm tofu for 20 minutes to squeeze out water, then cube it. Freezing the tofu beforehand creates a spongier, more absorbent texture that I love for grilling. Marinate the cubes in soy sauce, maple syrup, smoked paprika, and garlic. Thread onto skewers with bell peppers, red onion, and zucchini. Grill over medium high heat, turning until crispy edges form. In the last minute, brush with BBQ sauce for a sticky glaze. Trust me, these skewers will convert even the biggest tofu skeptic at your cookout. The contrast of crispy exterior and tender center, paired with caramelized veggies, is pure summer on a stick.
Grilled Corn with Chili Lime Vegan Butter
Nothing says summer like grilled corn slathered in butter. I mix vegan butter with chili powder, lime zest, smoked paprika, and a pinch of salt. Grill the ears directly on the grates, turning occasionally, until the kernels are tender and blistered, about 8 to 10 minutes. Then slather on that zesty butter while the corn is still hot. The combination of sweet, smoky, tangy, and spicy is ridiculous. These cobs disappear before you can blink. For even more grilled side inspiration, check out my Grilled Fruit and Vegetable Side Dishes. It’s an essential addition to any vegan BBQ party spread.
Smoky Grilled Sweet Potato Wedges
Sweet potatoes love high heat. I cut them into thick wedges, toss with olive oil, cumin, smoked paprika, and a little garlic powder. Grill over medium heat for 12 to 15 minutes, flipping once, until they’re golden and tender with a caramelized crust. Serve with a side of smoky BBQ sauce or vegan chipotle mayo. They’re hearty enough to be a main but also make an amazing side. The smoky sweetness is something you just can’t get from an oven. Fire does something magical to root vegetables, and these wedges prove it every time. I like to char them just a touch more for that irresistible burnt sugar edge.
BBQ Tempeh Ribs
Tempeh ribs deliver serious heartiness. Slice tempeh into thin rectangular strips. Simmer them in vegetable broth for 10 minutes; this step reduces bitterness and makes them tender. Then marinate in barbecue sauce, garlic, and smoked spices for at least 30 minutes. Arrange the strips on a well oiled grill and cook until caramelized and slightly charred. A sticky, glossy glaze forms that tastes stunningly like ribs. No bones, no meat, just bold, chewy satisfaction. I always double the batch because they’re the first thing gone from the platter. If you want a vegan BBQ main that truly mimics the rib experience, this is it.
Grilled Vegetable Skewers with Garlic Marinade
Sometimes classic is best. A colorful mix of zucchini chunks, whole mushrooms, bell pepper squares, and red onion wedges tossed in a marinade of olive oil, lots of minced garlic, lemon juice, and dried oregano. Let them soak for 30 minutes. Thread onto metal skewers (or soaked wooden ones) and grill, turning every couple of minutes. The high heat caramelizes the natural sugars, transforming simple vegetables into smoky, juicy bites. These skewers are a reliable, crowd pleasing star at every vegan BBQ I host. Easy and endlessly versatile, they prove that simple plant based grilling can be the highlight of any cookout.
BBQ Chickpea Veggie Burgers
Homemade chickpea burgers are total game changers. Mash chickpeas with finely chopped onion, garlic, smoked paprika, cumin, breadcrumbs, and a flax egg to bind. Form into patties and chill for 20 minutes so they firm up. Grill on a well oiled grate or a grill mat for 5 to 6 minutes per side until crispy and heated through. The outside gets a gorgeous crust while the inside stays moist. Serve on a toasted bun with avocado, lettuce, and a drizzle of BBQ sauce. These patties hold up beautifully and deliver a protein punch that satisfies everyone around the fire. They’re my go to when I want a homemade burger that feels special but requires nothing fancy.
Smoky Grilled Pineapple with Maple Glaze
Dessert on the grill is pure joy. Slice fresh pineapple into thick rings and brush with a mixture of maple syrup and a pinch of cinnamon. Grill for just 2 to 3 minutes per side until beautiful char marks appear and the sugars caramelize.
The natural sweetness intensifies, and the smoky edge makes it taste like a celebration. I serve them with a dollop of coconut whipped cream and toasted coconut flakes. It’s elegant, super quick, and a perfect sweet ending to a plant based barbecue feast. Once you try grilled fruit, you’ll wonder why you ever skipped dessert on the grill.
BBQ Stuffed Bell Peppers
Stuffed peppers thrive in the smoky environment of a grill. Halve bell peppers and fill them with a hearty mix of cooked quinoa, black beans, corn, smoked paprika, and tomato sauce. Wrap each pepper loosely in foil and place on the grill over indirect heat for 15 to 20 minutes. The filling soaks up the smoky aroma while the pepper turns tender. Unwrap carefully and serve with a sprinkle of fresh cilantro. It’s comfort food that feels right at home next to any BBQ spread. If you’re into this kind of hearty comfort, you’ll love my Plant Based Veggie Pot Pie too. That dish brings the same cozy vibes indoors.
Grilled Avocado with Salsa
Grilling avocados sounds fancy but takes two minutes. Cut a firm but ripe avocado in half, remove the pit, and brush the cut side with a little oil. Place cut side down on a hot grill and leave it alone for 2 minutes. You’ll get charred ridges and a warm, creamy interior. Fill the center with fresh pico de gallo: diced tomatoes, red onion, cilantro, lime juice, and jalapeño. A pinch of smoked salt ties it together. The contrast of warm, smoky avocado and bright, fresh salsa is unexpectedly addictive. It’s my go to starter for impressing guests with minimal effort. Simple, bold, and ready in no time.
BBQ Lentil Sloppy Joes
Lentil sloppy joes are the messy, saucy hero of any plant based BBQ. Cook brown lentils with onions, garlic, tomato paste, and your favorite barbecue sauce until thick and rich, about 8 to 10 minutes. Spoon the mixture onto toasted burger buns that have been kissed by the grill. The filling is hearty, savory, and satisfyingly sloppy, just like the classic. The truth is, I’ve served these to meat loving friends who couldn’t tell the difference. Grab plenty of napkins and enjoy every saucy bite. It’s pure comfort, done entirely plant based, and it never fails to please a hungry crowd at a summer cookout.
Smoky Grilled Zucchini with Herb Oil
Zucchini planks grilled quickly over high heat are a lesson in beautiful simplicity. Slice zucchini lengthwise into 1/2 inch planks, brush with olive oil, and grill for 3 to 4 minutes per side until charred and tender. While they’re hot, drizzle with garlic infused olive oil, a sprinkle of flaky salt, and a handful of chopped fresh basil and mint. The smoky char gives way to a bright, fresh flavor that balances heavier BBQ dishes perfectly. I always include this on my platters because it’s quick, elegant, and reminds everyone that sometimes less really is more. It’s the kind of side that makes the whole vegan BBQ spread feel complete.
Vegan BBQ Pizza on the Grill
Grilling pizza is a pitmaster trick that never fails to wow. Stretch your dough thin, brush one side with oil, and place it directly on the hot grill. Cook until the bottom is crisp, about 2 to 3 minutes, then flip. Quickly spread vegan BBQ sauce, scatter grilled vegetables, and sprinkle vegan mozzarella. Close the lid and let it cook for another 3 to 4 minutes until the cheese melts and the bottom chars. The crust gets that incredible fire kissed flavor. Pull it off, slice, and watch it disappear. This pizza is smoky, crispy, and unforgettable. It’s the kind of fun, hands on dish that makes everyone gather around the grill and get excited.
