How To Have The Best Vegan BBQ Of Your Life, According To YouTube Chef Gaz Oakely

BBQ season is finally upon us! And this year more than ever, do we need some excellent outdoor get-togethers?! For a lot of people, BBQs mean beef burgers, hot dogs and chicken wings, but vegan BBQs are becoming more and more popular as people choose to get stuck into plant-based diets.

To make sure you have the best vegan BBQ of your life, we've joined forces with Gaz Oakley. The YouTube superstar chef has given us his tips and vegan BBQ ideas to make sure it goes with a bang even without the bangers!

Make sure you do that extra bit of prep before your BBQ and have a big bowl of marinade next to you to brush onto any of your veggies whilst they’re charring away on the grill.

You can use any flavours you like. I personally love either a curried plant-based yoghurt marinade or a herby lemon mix – they both massively enhance the flavour of the veggies.

You can put more or less anything on a BBQ. One of the most exciting things I’ve ever done is put a whole watermelon straight onto the grill. I just dehydrated and marinated the watermelon for a whole day, and then when I put it on the BBQ, the texture went all succulent and had an almost meaty texture. It’s out of this world!

Just because it’s a vegan BBQ, that doesn’t mean you have to miss out on burgers. One of my favourite vegan burger recipes is a Merchant Gourmet one with carrots, cumin and lentils. Whatever you do, don’t skip the spicy mayo – that’s the best bit!

For plant-based BBQs, you do have to do a little bit more prep. The results are amazing so it's worth the extra time you're putting in. Make your sauces, marinades and dressings the day before to save time, but fresh green salads are best prepared on the day of the BBQ.

The charred flavour on the vegetables, teamed with delicious marinades just adds something so special. Chefs all over the world cook over fire because it gives that unique flavour, and you always get exciting results.

If you’re a vegan and going to a meat-focused BBQ, politely ask if the plant-based food can be cooked at one end of the BBQ, so that it’s separated. Or even be prepared to take your own BBQ!

Don’t underestimate the power of mushrooms and how meaty they can be. I’ve fooled so many people into thinking they’re actually eating meat when I've served them mushrooms.

Mushrooms are ideal to use as a meat alternative thanks to their meaty texture; making them an easy BBQ swap out for the usual burger offering. Buy some King Oyster Mushrooms and marinade them in a Piri Piri sauce, then cook them super-slowly on the BBQ. You will end up with the most succulent and juicy mushrooms.

Also, if you pick up vitamin D enriched mushrooms in your local supermarket, they are heat stable and therefore retain their nutrients even after cooking.

Embracing deliciously marinated and perfectly grilled vegetable kebabs will ensure every plant-based guest is happy.

You can put whatever you want on these - from red peppers and chillies to tofu and mushrooms. Use your favourite marinade on them, and the put them straight on the BBQ to char and cook through for 10 minutes.

I love stuffing loads of different vegetables with pulses, lentils and grains. Red peppers, courgettes, sweet potatoes and aubergines are all great options.

To stuff aubergines, first char them gently on the BBQ. Once they’re starting to cook slightly, scoop out the inside and put the flesh into a separate bowl. Then stuff the aubergines with a filling of your choice.

My favourite filling is adding the Merchant Gourmet Spicy Cajun-Style Lentil & Red Kidney Bean pouch. The Puy and green lentils have been cooked with red kidney beans in a rich tomato sauce, flavoured with punchy jalapeño, rosemary and smoked paprika.

Finally, put the aubergines back on the BBQ with the lid down. Then, once they're cooked, you can drizzle with vegan yoghurt, mint and lemon for extra flavour.

We all know that people love a big spread. The perfect summer BBQ will have loads of vibrant veg, seasonal salads and amazing crowd-pleasing vegan mains that will make the meat-eaters jealous.

Every time I host a BBQ, I always make a fresh tomato salsa, a big bowl of guacamole, and have potato wedges and lots of sweet and sticky caramelised onions to go on top of sausages and burgers.

I also love to make a few different salads to go alongside the BBQ dishes. The great thing about having tons of salads at a BBQ is that you can make these ahead of people arriving so you can really enjoy the BBQ and relax, instead of being stuck in the kitchen.

One of my favourite things to do on the BBQ is to caramelise chunks of pineapple by dusting with cinnamon and/or light brown sugar. Then you can put them in a parcel of tin foil with some rum, maple syrup, mint and lime.

While the BBQ is dying down after the main event, wrap the fruit parcel up and cook away for about 20 minutes. When you open them up, they're so unbelievably tasty.

You can do this with any fruit you like and serve with some vegan ice cream or cream on the side if you prefer.

Chestnuts are also great to use for vegan puddings. They add a delicious nutty texture and flavour. I love making a big batch of chestnut banana ice cream for my guests to have in cones, or a big chocolate chestnut tart for people to tuck into.

The majority of alcoholic drinks are vegan, but some wines and beers aren’t, so it’s always best to double-check the label to make sure what you're serving is plant-based.

When hosting a BBQ, I love to make some big pitchers of mojito – perfect for hot weather (hopefully!).

It’s also important to make sure there are plenty of soft drinks available for guests that might be driving or don’t want to drink alcohol. Why not whip-up a non-alcoholic strawberry and watermelon iced tea smoothie? So cooling and refreshing.

Merchant Gourmet has partnered with Gaz Oakley as part of its ‘Appetite for Change’ campaign – an initiative rooted in helping save the planet, one plant-based meal at a time. For inspiration on how to serve up more meat-free meals made in minutes, head to @MerchantGourmet to see Gaz’s latest recipes

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