Vegan BBQ platter – Food of the world
For the TV show I hosted on local TV I was challenged to create some dishes with a fellow foodblogger. As a notorious food lover, you start working with a vegan food blogger, you can only hope to learn some new techniques and products. On the other hand, I also see it as a challenge to start experimenting myself with some techniques, flavors and combinations. One of the meals we made was this Vegan BBQ Platter based on the Fusion kitchen from the Californian food scene (inspired by the book ‘California dreamin’) supplemented by ideas from Yottam Ottolenghi and Laurence. The nice thing about this Vegan BBQ Platter are the different preparations and techniques used to create the whole while remaining simple and tasteful. With a vegan soy yoghurt sauce and the vegan herb butter on the sweet potato as supporting forces.
Disclaimer: this post was made in cooperation with Tendens.tv and contains affiliate links. All opinions expressed are personal and sincere.
As I mentioned in the previous post I have to confess that vegan cooking has not been spent on me for the time being. During the brainstorm I came to the conclusion several times that products I use frequently, are not vegan and are often difficult to replace. Especially for a stubborn donkey that may be very (too?) insistent on not using meat substitutes, but on the other hand so eager to have balls with a bite… So this combo has led to several disappointing attempts. The taste may still be so good, if a ball melts away or pulverizes in your mouth, the experience is not the same. For now I still like to use my teeth for what they’re there for. On the other hand, this voyage of discovery has led to a number of nice products that I didn’t know existed.
When Laurence came up with the idea of making a Vegan herb butter with the puffed sweet potato, I couldn’t help suppressing a frown… Butter is butter and it can’t be replaced… Admittedly, 100% the smoothness of a lump of butter didn’t make it, but if I wouldn’t have known, I wouldn’t have fallen over it at all. Especially in combination with the delicious fresh herbs the sweet potato on this Vegan BBQ Platter got a tasteful jacket. Add some Miso glazed carrots, roasted tomatoes, grilled zucchini, radish and eggplant, roasted tomato and roasted shallots. Finally, refreshed with a sauce based on soy yoghurt and dukkah to complement the influence of African cuisine on the journey around the world.
The result is a Vegan BBQ platter full of delicious vegetables where the sides and herbs provide the surprising touch giving the whole a fascinating complexity that you can continue to enjoy. Each bite will lead you to a new range of flavours so you won’t feel like you’re being served a monotonous plate. Partly by developing this dish I was even more attracted to the charred tomato sallad from Ottolenghi I made for this post.
- 4 sweet potatoes
- 100 gr. of vegetable butter at room temperature
- 1 tsp lemon juice
- zeste of half a lemon
- 1 clove of garlic finely chopped
- 3 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh sage finely chopped
- 1 tablespoon fresh basil finely chopped
- fresh pepper & salt if you use unsalted butter
- 1 zucchini
- 1 sprig of cherry tomatoes
- 1 handful of radishes
- 4 shallots
- 1 bundle of carrots
- 2 tbsp Miso pasta
- 1 tbsp sweet soy sauce
- 1 tbsp water
- 1 clove garlic mashed
- 200 gr Soya Yoghurt
- 1 clove of crushed garlic
- 2 tsp paprika powder
- 1 tsp cumin powder
- 1 handful of coriander finely chopped
- Agave syrup to taste
- lime to taste
- pepper and salt to taste
- Chilli sauce to taste here Rascal smoky chili
- Dukkah to taste recipe see instructions
Pierce a few holes in the sweet potato and place it in the microwave for 3 minutes (until the sweet potato starts to steam) or if you have time place it on the BBQ for +-1h30 (depending on the size). In this session I use the Traeger Pellet grill, but this can also be done on another BBQ with lid.
Mix all the ingredients for the herb butter and put in the fridge.
Shortly before serving, cut a piece out of the sweet potato, place the vegan herb butter in this slot and place it on the BBQ (+-200°C) for 10 minutes until the herb butter has melted.
Thoroughly mix the ingredients for the miso glaze.
Cut the carrots into fine strips and grill the carrots with the other vegetables (this will take a bit longer than the other vegetables so it’s best to start with the carrots).
Add the carrots to the skillet. And cover with the miso mixture. Let it caramelize in the skillet.
Cut the shallots into four equal parts and fry in a skillet with sunflower oil until it caramelizes nicely.
Cut the zucchini into slices and season with salt. Place to one side until drops form on the surface and brush with oil. Grill on medium high heat until you obtain beautiful grill marks. Place the radishes and cherry tomatoes on the grid by the zucchini until slightly roasted.
Mix all ingredients well. Taste and season with pepper, salt, chili sauce and lime. Finish with fresh coriander and dukkah (the recipe can be found here).