{"id":516,"date":"2025-11-09T19:09:14","date_gmt":"2025-11-09T11:09:14","guid":{"rendered":"http:\/\/runhelixkdg.com\/index.php\/2025\/11\/22\/recipes-tips-for-throwing-a-vegan-bbq\/"},"modified":"2025-11-22T21:04:56","modified_gmt":"2025-11-22T13:04:56","slug":"recipes-tips-for-throwing-a-vegan-bbq","status":"publish","type":"post","link":"https:\/\/runhelixkdg.com\/?p=516","title":{"rendered":"Recipes & Tips For Throwing A Vegan BBQ"},"content":{"rendered":"
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\"Recipes<\/p>\n

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You guys are in for such a treat today. Literally & figuratively. Because you\u2019re about to get the best fucking cookie recipe of your life. Bonus that they\u2019re vegan.<\/p>\n

My friend Stephany is on the blog today and she recently sent me a batch of the cookies at the end of this post and MY GOD. Zaza & I ate them all. They\u2019re truly to die for.<\/p>\n

Stephany owns BodyRok in San Diego and we\u2019ve been friends for a long time now. I miss BodyRok so much and can\u2019t wait to go the next time in San Diego & NOT pregnant.<\/p>\n

Stephany is the most amazing vegan cook ( she\u2019s been vegan since I\u2019ve known her ) & today she is here to share a vegan BBQ menu with you. Obviously perfect for a BBQ on any day, but Memorial Day is coming up so whether you\u2019re hosting an event at your house or going somewhere & need to bring something, this post is for you.<\/p>\n

Without further ado, let\u2019s welcome my friend Stephany to the blog.<\/p>\n

Recipes & Tips For Throwing A Vegan BBQ<\/h2>\n

\u2661\u2661\u2661<\/p>\n

Hi everyone! I am so excited to guest blog here on The Skinny Confidential<\/em>. My name is Stephany & I live in San Diego, California. I am the owner of Bodyrok Studios San Diego; a kickass Pilates studio where I initially met Lauryn.<\/p>\n

I believe that a low impact\/high intensity Pilates workout, combined with a diet predominately plant-based\/whole food is the key to slowing & reversing aging, looking better & feeling amazing. We hold the keys to our own health, wellness, & how we age by the choices we make.<\/p>\n

While Bodyrok is a big part of my life, helping people make better choices is my passion.<\/h4>\n

I have been vegan for over 20 years; with an interest in plant-based recipes dating back to my college years. While eating 100 percent plant-based isn\u2019t for everyone, my goal is to show people that many plant-based options & recipes taste just as good, if not better, than a traditional animal-based meal.<\/p>\n

I love creating menus & recipes that shock & delight my family & friends. I have spent many years developing recipes & helping clients & friends transform their lives through fitness, nutrition & a healthy lifestyle. I share my recipes, health & wellness hacks & anti-aging tips; sprinkled with some realness on life after loss & being a single mom on my blog at stephsfitculture.com & Instagram @stephsfitculture.<\/p>\n

Ok let\u2019s get to the good part. With Memorial Day around the corner, I want to share with you my favorite menu, \u201cThe Best Vegan BBQ.\u201d This spread is so easy to create & will impress your guests with flavors that rival any BBQ they have ever tasted! These are recipes that I have been making for many years; ones that my family & friends look forward to every summer. I hope you give these recipes a try. For dessert, the Peanut Butter Cup recipe is probably my greatest creation & a favorite in my house. Enjoy!<\/p>\n

The Best Vegan BBQ Menu<\/h3>\n

BBQ Jackfruit Sliders with Cole Slaw<\/p>\n

Vegan Sliders with Thousand Island Dressing<\/p>\n

Coleslaw with Pineapple<\/p>\n

Macaroni Salad<\/p>\n

Baked Spicy Black & White Beans<\/p>\n

Grilled Corn with Cilantro Lime Butter<\/p>\n

Potatoes with Lemon Parsley Pesto<\/p>\n

Grilled Vegetable Skewers with Herb Marinade & Balsamic Reduction Drizzle<\/p>\n

Peanut Butter Cup Cookies<\/p>\n

\"Recipes\"Recipes\"Vegan<\/p>\n

\u2661 BBQ Jackfruit Sliders <\/span>\u2661<\/span><\/h4>\n

Jackfruit makes an amazing vegan substitute for pulled pork & once you slather it in BBQ sauce & top your slider with some pineapple coleslaw, no one will know any different.<\/p>\n

If you are short on time, there is an amazing product that you can purchase at Whole Foods & Jimbo\u2019s Naturally (if you live in San Diego) instead; it\u2019s called Mindful \u201cChik\u2019n\u201d from Sweet Earth. If you end up using this product instead of jackfruit, all you need to do is warm up the \u201cchicken\u201d in a pan & add some spicy barbeque & a little bit of water.<\/p>\n

Ingredients for BBQ Jackfruit:<\/strong><\/h5>\n

2 20-ounce cans of young green jackfruit in water (favorite brand Native Forest)<\/p>\n

2 tbsp avocado oil<\/p>\n

\u00bc to \u00bd cup water<\/p>\n

1 cup of your favorite BBQ sauce<\/p>\n

3 tbsp brown sugar<\/p>\n

1 tsp smoked paprika<\/p>\n

1 tsp garlic powder<\/p>\n

Instructions for preparing the BBQ Jackfruit:<\/strong><\/h5>\n

+ Drain & rinse the cans of jackfruit & place on a kitchen towel. Pat the jackfruit until it is dry.<\/p>\n

+ Transfer the jackfruit to a large bowl.<\/p>\n

+ In a small bowl, mix the spices together.<\/p>\n

+ Add the spices to the jackfruit & combine until the pieces of jackfruit are well coated with the spices.<\/p>\n

+ Heat the avocado oil over medium heat in a large frying pan & add the seasoned jackfruit. Cook for approximately 10 minutes.<\/p>\n

+ Add the 1 cup of BBQ sauce to the pan; adding a little bit of water at a time to help with the cooking process without burning the sauce.<\/p>\n

+ Cover & continue to cook for approximately 30 minutes; adding more water as necessary. Alternatively, you could transfer the mixture to a slow cooker & cook for an hour to an hour & a half.<\/p>\n

+ Once the jackfruit & sauce have cooked down, I like to use a fork to break apart the pieces of jackfruit so that it pulls apart like pork or chicken.<\/p>\n

Instructions for assembling the jackfruit sliders:<\/strong><\/h5>\n

Using small hamburger buns of your choice, pile the bottom of the bun with 1\/3 cup of BBQ jackfruit & top with \u00bc cup of the coleslaw with pineapple (recipe below). Top with a Bread & Butter Pickle slice. Your guests will gobble these up; so delicious!<\/p>\n

\u2661 Vegan Sliders with Thousand Island Dressing \u2661<\/h4>\n

Making vegan sliders is easy & there are several amazing \u201chamburger\u201d substitutes that I use in place of beef. Impossible Meat & Beyond Burgers are the two brands that really come close to offering a similar tasting burger.<\/p>\n

I try to eat very little processed foods, but I will occasionally splurge & have one of these burgers. A healthier vegan burger choice would be Hilary\u2019s; I love their burgers & really enjoy them knowing that they don\u2019t have any ingredients in them that are questionable. I personally think it is ok to eat an Impossible or Beyond Burger on a special occasion, but I stick with the Hilary\u2019s burgers on the regular.<\/p>\n

Regardless of which vegan burger you chose, I like to load my hamburger bun with the patty & top it with vegan cheese (favorite brand is Violife), vegan Thousand Island dressing (favorite brand is Follow Your Heart) & Bread & Butter pickle slices. If you serve your burgers with the Impossible or Beyond Meat; no one will know they are vegan. They really nailed it & made them taste like the real deal.<\/p>\n

\"Coleslaw\"Vegan<\/p>\n

\u2661 Coleslaw with Pineapple \u2661<\/h4>\n

Adding pineapple to this coleslaw dish makes it a little extra special; it adds a sweet & unexpected surprise topped on the BBQ jackfruit slider.<\/p>\n

Ingredients:<\/strong><\/h5>\n

\u00bd head of green cabbage; shredded<\/p>\n

1 cup purple cabbage; shredded<\/p>\n

1 cup carrot; thinly sliced or shredded<\/p>\n

(LAURYN\u2019S HOT TIP:<\/strong> if you\u2019re in a pinch, grab a bag of coleslaw mix to save you time.)<\/p>\n

1 red pepper; thinly sliced<\/p>\n

1 cup of fresh or canned pineapple; chopped into small cubes<\/p>\n

\u00bd cup vegan mayo (favorite brand is Follow Your Heart)<\/p>\n

2 tbsp maple syrup<\/p>\n

2 tbsp apple cider vinegar<\/p>\n

2 tbsp dijon mustard<\/p>\n

Instructions:<\/strong><\/h5>\n

+ Mix all ingredients together & let sit for at least an hour.<\/p>\n

\u2661 Macaroni Salad \u2661<\/h4>\n

This recipe is my vegan & gluten-free version of the classic macaroni salad; tastes so good that no one will even notice the modification. There are many brands of gluten-free pasta out there but my favorite for this recipe is the Tinkyada brand elbow macaroni; the texture is perfect for this recipe.<\/p>\n

Ingredients:<\/strong><\/h5>\n

1 box or bag of brown rice\/gluten-free elbow macaroni (Tinkyada or Jovial brand); cooked & drained.<\/p>\n

2 celery stalks, diced<\/p>\n

1 large carrot, shredded<\/p>\n

1\/3 cup dill pickle relish<\/p>\n

\u00bd cup of chopped fresh dill<\/p>\n

1\/3 cup chopped fresh Italian parsley<\/p>\n

\u00bd cup of organic corn (fresh if you can, if not frozen organic is fine)<\/p>\n

juice of 1 lemon<\/p>\n

\u00bd tsp of pink Himalayan salt<\/p>\n

freshly ground pepper<\/p>\n

\u00be cup of vegan mayo<\/p>\n

2 tbsp dijon mustard<\/p>\n

Instructions:<\/strong><\/h5>\n

+ Cook the pasta according to the package, drain & transfer to a large bowl.<\/p>\n

+ In a small bowl, mix the lemon, mayonnaise & mustard together.<\/p>\n

+ Add the celery, shredded carrot, pickle relish, chopped dill, chopped parsley, corn & salt to the pasta.<\/p>\n

+ Mix the mayo mixture into the pasta until well blended.<\/p>\n

\u00a0+ Adjust herbs, seasonings, mayo & relish accordingly.<\/p>\n

+ \u00a0I like to let this sit for an hour or more before serving. If you refrigerate it \u2013 let it sit on the counter to room temperature before serving.<\/p>\n

\"Recipes\"Vegan<\/p>\n

\u2661 Spicy Black & White Baked Beans \u2661<\/h4>\n

This recipe is a spicy & sweet alternative to a boring traditional baked bean dish. When I serve these for my guests, they go crazy over them. The ginger, spicy barbeque sauce & balsamic vinegar give this dish a unique & spicy\/sweet kick to it that everyone enjoys. I love using black & white beans to make the dish stand out differently than a traditional baked bean recipe. Trust me\u2026this is a keeper & will be a favorite when you put on a summer BBQ spread.<\/p>\n

Ingredients:<\/strong><\/h5>\n

3 tbsp olive oil<\/p>\n

\u00bd red onion, thinly chopped<\/p>\n

3 cloves garlic, finely chopped<\/p>\n

1 tbsp finely chopped ginger<\/p>\n

2 tbsp balsamic vinegar<\/p>\n

2 cans organic black beans, drained<\/p>\n

2 cans organic Great Northern white beans, drained<\/p>\n

2\/3 cup spicy BBQ sauce<\/p>\n

1\/3 cup maple syrup<\/p>\n

2 tbsp molasses<\/p>\n

3 tbsp dijon mustard<\/p>\n

salt & pepper to taste<\/p>\n

Instructions:<\/strong><\/h5>\n

+ Heat olive oil in a large sauce pan over medium\/high heat. Sautee onions, garlic & ginger until soft. Add balsamic vinegar & cooked beans & stir until combined.<\/p>\n

+ Allow beans to simmer for a few minutes on low while you whisk together the BBQ sauce, maple syrup, molasses, mustard & salt & pepper.<\/p>\n

+ Remove beans from heat & stir in the sauce.<\/p>\n

+ Mix well & pour into a lightly oiled baking dish.<\/p>\n

+ Bake at 375 degrees uncovered for 1 hour. Serve hot.<\/p>\n

These beans have so much flavor & are so delicious! Say good-bye to boring baked beans!<\/p>\n

\"Spicy\"Lime<\/p>\n

\u2661 Lime Cilantro Grilled Corn \u2661<\/h4>\n

This grilled corn, with lime cilantro butter is a staple on our table during the summer months when corn is at its peak. I only eat corn when it is in season & organic to avoid GMOs.<\/p>\n

Ingredients:<\/strong><\/h5>\n

1 stick of vegan butter; softened (favorite brand for this is Earth\u2019s Balance)<\/p>\n

1 lime, juiced<\/p>\n

\u00bd tsp of lime zest<\/p>\n

\u00bd tsp of coconut sugar<\/p>\n

\u00bd teaspoon salt<\/p>\n

\u00bd cup fresh cilantro, chopped<\/p>\n

6 ears of corn; shucked<\/p>\n

Instructions:<\/strong><\/h5>\n

+ Mix the butter, lime juice, lime zest, sugar, salt & cilantro into a bowl.<\/p>\n

+ Grill the corn for about 10 minutes \u2013 turning to evenly cook without burning.<\/p>\n

+ Put the grilled corn on a serving plate & spread the butter onto the corn & serve.<\/p>\n

\"Potatoes\"Grilled<\/p>\n

\u2661 Potatoes with Lemon Parsley Pesto \u2661<\/h4>\n

I love potato salad but if I am serving macaroni salad at my vegan BBQ, I feel like the flavors are a bit redundant. This lemon parsley pesto gives roasted potatoes a vibrant color & flavor & pairs nicely with the rest of this vegan BBQ spread. I prefer to cook my potatoes in the air fryer, but you can get a similar result by cooking the potatoes in the oven at 425 degrees.<\/p>\n

Ingredients:<\/strong><\/h5>\n

2 \u00bd pounds of small yellow potatoes<\/p>\n

bit of olive oil<\/p>\n

sea salt to taste<\/p>\n

Pesto Ingredients:<\/strong><\/h5>\n

1 large bunch of Italian parsley<\/p>\n

1\/4 cup of basil leaves<\/p>\n

2 garlic cloves, minced<\/p>\n

1 lemon, juiced<\/p>\n

\u00bd tsp\u00a0sea salt<\/p>\n

1\/3 cup olive oil<\/p>\n

Instructions:<\/strong><\/h5>\n

+ Wash the potatoes & then pat dry with a kitchen towel.<\/p>\n

+ Cut the potatoes in half.<\/p>\n

+ Transfer potatoes to a bowl & toss with olive oil & sea salt.<\/p>\n

+ Place the potatoes in an air fryer & cook until tender & golden brown; opening the fryer every 10 minutes to shake & toss so the potatoes get evenly browned.\u00a0Alternatively, you can roast the potatoes in an oven at 425 degrees until tender & browned.<\/p>\n

+ While the potatoes are cooking, prepare the pesto.<\/p>\n

+ Place all the pesto ingredients into a blender. Using a spatula, gently scrape the sides of the blender to incorporate all ingredients evenly.<\/p>\n

+ Once the pesto is complete & the potatoes are cooked, toss the potatoes in a large bowl with the pesto.<\/p>\n

+ Transfer to a serving platter & enjoy!<\/p>\n

\u2661 Grilled Vegetable Skewers with Herb Marinade & Balsamic Reduction Drizzle \u2661<\/h4>\n

These veggie skewers are not only colorful & festive looking, but equally tasty & perfect for a vegan BBQ. The key to creating these little beauties is cutting the vegetable evenly into small 1 to 1 \u00bd inch pieces so that they match up well & cook evenly. The herb marinade & the balsamic reduction drizzle at the end give these skewers a lot of flavor.<\/p>\n

Ingredients:<\/strong><\/h5>\n

2 red onions<\/p>\n

4 zucchinis<\/p>\n

2 red peppers<\/p>\n

2 yellow peppers<\/p>\n

1 orange pepper<\/p>\n

2 tbsp avocado oil<\/p>\n

sea salt to taste<\/p>\n

1\/3 cup avocado oil<\/p>\n

3 cloves garlic<\/p>\n

\u00bc cup chopped parsley<\/p>\n

\u00bc cup chopped cilantro<\/p>\n

1 tbsp chopped rosemary<\/p>\n

bamboo skewers<\/p>\n

balsamic vinegar reduction to drizzle on top (optional)<\/p>\n

Instructions:<\/strong><\/h5>\n

+ Soak the bamboo skewers in water for at least 10 minutes.<\/p>\n

+ Heat the grill.<\/p>\n

+ Cut the vegetables into small 1 to 1 \u00bd inch pieces. To cut the red onion, cut in half & then cut each half into sixths. Cut the zucchinis into \u00bc inch rounds. Cut the peppers into small squares.<\/p>\n

+ Drizzle oil on the cut veggies & sprinkle with some sea salt.<\/p>\n

+ Carefully skewer the pieces of vegetables onto the stick; alternating each vegetable to create a balanced & beautiful skewer.<\/p>\n

+ Place the skewers on the grill for approximately 20 minutes; flipping the skewer half-way to prevent over-cooking.<\/p>\n

+ While the skewers are grilling, prepare the marinade by combining all chopped herbs, garlic & oil in a bowl.<\/p>\n

+ Once the vegetables are soft & cooked through, remove & brush each one with the marinade.<\/p>\n

+ Plate & drizzle with some balsamic vinegar reduction.<\/p>\n

\"Peanut\"Vegan<\/p>\n

\u2661 Peanut Butter Cup Cookies \u2661<\/h4>\n

These cookies are my greatest creation & anyone that has ever tasted them agrees that these are the best cookies ever; especially given that they are grain-free, vegan & low glycemic. I\u2019ve spent a lot of time trying to find a way to produce these cookies to sell in stores, but I have yet to figure out a cost-effective way without compromising the quality. Since I don\u2019t see these cookies hitting the shelves of grocery stores any time soon, I\u2019ve decided to share the recipe instead. These will not disappoint.<\/p>\n

Ingredients:<\/strong><\/h5>\n

1\/3 cup soft vegan butter (favorite brand for this is Miyokos)<\/p>\n

2\/3 dark brown coconut sugar<\/p>\n

1 vegan egg replacement (favorite brand is Bob\u2019s Red Mill) \u2013 1 tbsp egg replacement with 2 tbsp water. Let thicken for 5 minutes.<\/p>\n

\u00bc cup smooth natural peanut butter (favorite brand is Maranatha)<\/p>\n

\u00bc cup crunchy peanut butter (favorite brand is Maranatha)<\/p>\n

1 tsp vanilla extract<\/p>\n

1 + 2\/3 cups of almond flour (either blanched or regular)<\/p>\n

\u00bd tsp pink Himalayan salt<\/p>\n

\u00bd tsp baking powder<\/p>\n

\u00bd tsp baking soda<\/p>\n

\u00bd cup mini vegan chocolate chips (Favorite bra is Enjoy Life)<\/p>\n

10 mini dark chocolate peanut butter cups chopped up (Favorite brand is Justin\u2019s)<\/p>\n

Instructions:<\/strong><\/h5>\n

+ With a hand mixer, combine & mix until creamy the softened vegan butter, dark brown coconut sugar, & vegan egg replacement.<\/p>\n

+ Add the peanut butter & vanilla extract & continue to mix until smooth.<\/p>\n

+ In a separate bowl, combine the almond flour, salt, baking powder & baking soda.<\/p>\n

+ Slowly add the dry ingredients to the wet ingredients & mix until well blended.<\/p>\n

+ Then fold in the chocolate chips & chopped peanut butter cups into the batter.<\/p>\n

+ Scoop dough into 2 tbsp size balls & bake on a cookie sheet (I like to line mine with parchment paper or a silicone baking sheet) 375 degrees for about 12 minutes.<\/p>\n

+ Let cool & enjoy!<\/p>\n

\u2661\u2661\u2661<\/p>\n

Like I said earlier, these cookies are heaven. Like, buckle up & get ready to eat the whole batch. You\u2019ll probably hide them from your guests actually.<\/p>\n

Anyway, to make things super easy for you guys, I\u2019ve added everything to my Amazon store under VEGAN BBQ SHOPPING LIST. There are a lot of fresh ingredients that aren\u2019t in there so you\u2019ll have to go to your local store or get delivery from them. If you use Amazon\/Whole Foods Market, then everything is linked above for you to easily add to your cart.<\/p>\n

Be sure to follow Stephany on Instagram @stephsfitkulture\u00a0for tons of wellness info & just good vibes in general.\u00a0Her site also has tons more delicious plant\u00a0based recipes.\u00a0Oh, and if you\u2019re in San Diego, a visit to BodyRok is a MUST.<\/p>\n

What are some vegan recipes you guys love?<\/p>\n

x, lauryn<\/p>\n

+ you have to make my friend Niel\u2019s vegan quinoa bowls.<\/em><\/p>\n

++ stalk these fun, easy recipes too.<\/em><\/p>\n

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\"Recipes<\/p>\n

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GET COOKING:<\/h3>\n
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\"ShopthePost<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

You guys are in for such a treat today. Literally & figuratively. Because you\u2019re about to get the best fucking cookie recipe of your life. Bonus that they\u2019re vegan. My friend Stephany is on the blog today and she recently sent me a batch of the cookies at the end of this post and MY<\/p>\n","protected":false},"author":1,"featured_media":517,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[],"class_list":["post-516","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/runhelixkdg.com\/index.php?rest_route=\/wp\/v2\/posts\/516","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/runhelixkdg.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/runhelixkdg.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/runhelixkdg.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/runhelixkdg.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=516"}],"version-history":[{"count":1,"href":"https:\/\/runhelixkdg.com\/index.php?rest_route=\/wp\/v2\/posts\/516\/revisions"}],"predecessor-version":[{"id":555,"href":"https:\/\/runhelixkdg.com\/index.php?rest_route=\/wp\/v2\/posts\/516\/revisions\/555"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/runhelixkdg.com\/index.php?rest_route=\/wp\/v2\/media\/517"}],"wp:attachment":[{"href":"https:\/\/runhelixkdg.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/runhelixkdg.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=516"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/runhelixkdg.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}