With Vegan BBQ one of the most important things to work for is variation in flavor and textures. With this Vegan BBQ Platter we bring a combination of different tastes and techniques on one plate combined with some tasty and refreshing sides. #enjoy
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.
Soya yogurt sauce
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).
Serve the roasted sweet potato with herb butter, add the variety of vegetables and finish with a spoonful of yogurt sauce and dukkah. Let it taste goodHave a nice meal!