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Enjoyment in green vegetarian barbecues

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Hearty Halloumi cheese instead of Rostbratwürstchen? Spicy grilled aubergine instead of steak? Oh yes - because vegetarian grilling is so wonderfully diverse this year that even meat lovers' hearts beat faster. With our tips, tricks and tabboulehs, the veggie barbecue will be even better. Well then: Ran to the rust!

Whether vegetarian or not: Meatless grilling brings all fun. Sure, because with fresh, crisp vegetables, delicious grilled cheese or a variety of salads not only color comes into your grill party, but you are also supplied with plenty of vitamins. Great: Vegetarian grilling is your imagination no limits. Toss pineapple on the grill - or try tofu with homemade herb butter. You will be surprised!

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How to replace nutrient sources

If you do not want to do without the high protein content in fish or meat, you can easily replace it. For example, with a spicy egg salad or different nuts. Legumes also contain a lot of protein. Delight your guests with a chickpea or lentil salad. Tofu is also very rich. In 100 g are fabulous 16 g of protein contained - making it one of the top protein suppliers. The most vitamin-rich vegetables include spinach, beetroot, parsley and romaine lettuce. Thanks to its antioxidant effect, garlic is celebrated as a miracle dandruff with a "fountain of youth" effect. The tomato is also attributed by the contained substance Lycobin a protective effect against, for example, heart disease or atherosclerosis. All these great ingredients find their place in the vegetarian barbecue in experimental combinations and with refreshing dressings: Many vegetarian barbecue recipes put every meat dish in the shade.

This is what a vegetarian barbecue menu looks like

Grilled tofu, halloumi cheese or stuffed and grilled eggplant can be the direct meat substitute and the "main actor" on the plate. Fruit, other vegetables, salads, dips and bread are the side dishes, just like the classic barbecue.

We introduce you to 4 favorite recipes; made fast, sometimes even vegan and guaranteed delicious!

Tabbouleh with parsley and mint

Ingredients for 4 servings:

  • 150 g of couscous or bulgur

    Try this delicious salad with chickpeas, feta and fresh mint - it's worth it!

  • 3 small cucumbers
  • 1/2 bunch of spring onions
  • 150 g of smooth parsley
  • 1 bunch of fresh mint
  • about 6 tablespoons lemon juice
  • salt and pepper
  • 4 tablespoons olive oil
  • 1 head of romaine lettuce
  • Tomatoes for garnish

Preparation:

  1. Add couscous or bulgur to cold water and allow to swell for about 4 hours.
  2. Clean cucumbers, spring onions, romaine lettuce, wash and cut into small pieces. Likewise, wash the parsley and mint, lightly dry and chop finely.
  3. Drain the couscous or bulgur and mix with the vegetables and herbs.
  4. Mix the lemon juice, olive oil, salt and pepper and pour over the salad. Let it rest for half an hour.
  5. Serve on a plate with washed and sliced ​​tomatoes.

Grilled aubergine stuffed with garlic and goat cream cheese

Ingredients for 4 servings:

  • 2 big, thick eggplants
  • olive oil
  • salt and pepper
  • 4 cloves of garlic
  • 8 heaped tablespoons of goat cream cheese
  • Shot of cream
  • chopped, fresh or dried thyme
  • about 4 tablespoons lemon juice

Preparation:

  1. Wash aubergines, halve lengthways, sprinkle with a little salt and leave for about 20 minutes.
  2. In the meantime, mix the goat's cream cheese with the cream, season with thyme, salt and pepper and lift the pressed garlic.
  3. Drizzle aubergine halves with a little oil and roast on the grill for about 10 minutes from both sides until golden brown.
  4. With a tablespoon spoon some meat from the eggplant halves and mix with the cream cheese cream. Stir in the lemon juice. Put the finished cream back into the eggplant halves, drizzle with a little olive oil and serve while still hot.

Beetroot juice

Ingredients for 4 servings:

  • 800 g of red prayers

    Also tasty: grilled artichoke with parmesan, garlic and lemon juice!

  • 40 g of fresh ginger
  • 4 tablespoons of lemon juice
  • as needed Crushed Ice

Preparation:

  1. Peel beetroot and ginger and chop roughly, then juice.
  2. Mix with lemon juice and crushed ice.

Spinach salad with orange dressing, nuts and Halloumi cheese

Ingredients for 4 persons:

  • 400 g fresh baby spinach
  • 30 g nuts of your choice (eg almonds, walnuts)
  • 100 ml orange juice, freshly squeezed
  • 60 ml of dark balsamic vinegar
  • 30 ml of water
  • 2 tablespoons mustard
  • 1 pinch of cinnamon
  • 2 tbsp brown sugar
  • salt and pepper
  • olive oil
  • 1 garlic clove, pressed
  • 4 slices of Halloumi cheese

Preparation:

  1. Wash spinach, dry (eg with a salad spinner) and arrange on 4 plates.
  2. Boil orange juice, balsamic vinegar, mustard, water, cinnamon, brown sugar, salt, pepper and garlic in a small saucepan, allow to thicken for 5 minutes at reduced heat.
  3. Meanwhile roast the halloumi cheese on the grill from both sides until golden brown.
  4. Put the finished dressing (preferably a little bit warm) over the spinach, sprinkle with chopped nuts, drizzle with a little olive oil and serve with Halloumi cheese.

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