Vegan & Vegetarian | bs-grillin-company

Hawaiian Seitan Skewers

Kickin' Pineapple BBQ Sauce

Ingredients:

Glaze

Use 1/4 cup of BS Grillin' Co. Kickin' Pineapple BBQ Sauce

Kabob

3 cups "Tastes Like Chicken" Seitan, cubed
4 large peppers (2 green, 2 red), cut into 1-in. squares
1 large red onion, cut into 1-in. squares
2 cups grape tomatoes, halved
2 cups pineapple, cubed

Instructions:

Place seitan, vegetables, pineapple onto skewers until only about 2 inches are showing at top and bottom.

Brush Kickin' Pineapple BBQ Sauce onto skewer ingredients, coating completely.

Cook skewers on grill for about 3 minutes on each side, or until the ingredients begin to brown.

Adapted from The Nut Free Vegan

BSG vegetarian mushroom & gravy over ric

Vegetarian Savory Mushroom & Roasted Garlic Veggie Beef Over Gravy and Rice

Smokin' Chipotle BBQ Sauce

Ingredients:

1/2 cup of BS Grillin' Smokin' Chipotle BBQ Sauce
2-3 No Bull Burgers w/ Mushroom and Roasted Garlic
1-2 TBSP oil
2 TBSP water
1 - 2 TBSP flour
Cooked rice

Instructions:

Cut burgers into bite-size pieces. Place into heated pan with oil and cook until crispy on top and bottom. Add Smokin' Chipotle BBQ sauce, water, and flour to the pan. Stir all ingredients together. Turn heat to low, cover, and simmer until burgers are done. Serve over a warm bed of rice.

Vegetarian Kickin' Quinoa Bites

Kickin' Pineapple BBQ Sauce

Ingredients:

Quinoa Bites:

2 cups of cooked quinoa
4 free-range organic eggs, lightly beaten
3 TBSP tomato paste
1 tsp fine grain sea salt
½ tsp garlic powder
½ tsp paprika
½ tsp cayenne pepper
¼ tsp ground black pepper
1 cup of breadcrumbs
30 ½-inch cubes mozzarella

Sauce:

½ cup of BS Grillin' Co. Kickin' Pineapple BBQ Sauce
½ stick of butter

Instructions:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Combine quinoa, eggs, tomato paste, salt, garlic powder, paprika, and black pepper in a bowl. Add breadcrumbs and stir in well. Let mixture sit for a couple of minutes so that the breadcrumbs can absorb the moisture. Scoop 1 heaping TBSP of quinoa mixture, and with dampened hands, make quinoa balls by placing one cube of mozzarella into the middle of the ball and forming a smooth ball around the mozzarella. Repeat to form about 30 quinoa bites. Place quinoa bites onto the lined baking sheet and bake for 15 minutes.

In the meantime, make the sauce. Combine the Kickin' Pineapple BBQ Sauce and butter in a small saucepan and cook on medium heat (or place in a microwave-safe bowl for 2 minutes on high).

After 15 minutes, remove baking sheet from the oven, gently turn browned quinoa bites, and top with Kickin' Pineapple BBQ sauce. Put back in the oven and bake for another 8 minutes.

Ballpark-Carrot-Dogs-Three-Ways-Nutfreev

Ballpark Pilsen Carrot Dogs

Kickin' Pineapple BBQ Sauce

Ingredients:

For the carrots

6 carrots, washed and cut to "bun length"
BS Grillin' Co. Kickin' Pineapple BBQ Sauce
2 Tbsp. olive oil
½ tsp. cumin
½ tsp. paprika
½ tsp. garlic powder
6 vegan hot dog rolls

For the Pilsen Dog

1 ear of corn
½ cup Vegenaise
¼ cup cilantro, chopped
Juice from one lime
¼ tsp. chili powder for topping

Instructions:

For the carrots

Preheat the oven to 400 degrees.

In a large bowl add BS Grillin' Co. Kickin' Pineapple BBQ Sauce, olive oil, cumin, paprika and garlic powder. Mix well.

Add carrots to bowl and coat them with the liquid mixture. Let marinate for 15 minutes.

Place carrots on a baking tray and heat in oven for 20 minutes or until soft.

For the Pilsen Dog

Add corn to pan with carrots and heat for 20 minutes. Add Vegenaise, cilantro and lime juice to a food processor to make the aioli. Pulse until blended smooth, about 30 seconds. Once corn is done, place it flat on a cutting board and use a knife to remove the kernels. Rotate the ear and repeat until the ob is bare. Top carrot with aioli, corn and chili powder.

NOTES

These can be made on the grill, too. Just steam the carrots for about 15 minutes before marinating in Kickin' Pineapple BBQ Sauce, and then cook over medium heat on the grill until soft. Enjoy!

Adapted from recipe at http://thenutfreevegan.net/ballpark-carrot-dogs-three-ways/

Ballpark Mac N Cheese Carrot Dogs

Kickin' Pineapple BBQ Sauce

Ingredients:

For the carrots

6 carrots, washed and cut to "bun length"
BS Grillin' Co. Kickin' Pineapple BBQ Sauce
2 Tbsp. olive oil
½ tsp. cumin
½ tsp. paprika
½ tsp. garlic powder
6 vegan hot dog rolls

For the Mac and Cheese Dog

1 box Daiya Foods Cheezy Mac

Instructions:

For the carrots

Preheat the oven to 400 degrees.

In a large bowl add BS Grillin' Kickin' Pineapple BBQ Sauce, olive oil, cumin, paprika and garlic powder. Mix well.

Add carrots to bowl and coat them with the liquid mixture. Let marinate for 15 minutes.

Place carrots on a baking tray and heat in oven for 20 minutes or until soft.

For the Mac and Cheese Dog

Prepare mac and cheese according to instructions and top carrot with it.

NOTES

These can be made on the grill, too. Just steam the carrots for about 15 minutes before marinating in Kickin' Pineapple BBQ Sauce, and then cook over medium heat on the grill until soft. Enjoy!

Adapted from recipe at http://thenutfreevegan.net/ballpark-carrot-dogs-three-ways/

Ballpark Denver Carrot Dogs

Kickin' Pineapple BBQ Sauce

Ingredients:

For the carrots

6 carrots, washed and cut to "bun length"
BS Grillin' Co. Kickin' Pineapple BBQ Sauce
2 Tbsp. olive oil
½ tsp. cumin
½ tsp. paprika
½ tsp. garlic powder
6 vegan hot dog rolls

For the Denver Dog

1 can (4 oz.) Hatch green chiles
½ cup Daiya Foods Cheddar-Style Shreds or other dairy-free cheddar shreds
10 pickled jalapeño slices

Instructions:

For the carrots

Preheat the oven to 400 degrees.

In a large bowl add BS Grillin' Co. Kickin' Pineapple BBQ Sauce, olive oil, cumin, paprika and garlic powder. Mix well.

Add carrots to bowl and coat them with the liquid mixture. Let marinate for 15 minutes.

Place carrots on a baking tray and heat in oven for 20 minutes or until soft.

For the Denver Dog

Top carrot with green chiles, cheddar shreds and then with jalapeño slices.

NOTES

These can be made on the grill, too. Just steam the carrots for about 15 minutes before marinating in Kickin' Pineapple BBQ Sauce, and then cook over medium heat on the grill until soft. Enjoy!

Adapted from recipe at http://thenutfreevegan.net/ballpark-carrot-dogs-three-ways/

Slow-Cooker-Bulgogi-Tacos-vegan-nutfree.

Slow Cooker Jackfruit Bulgogi Tacos

Kickin' Pineapple BBQ Sauce

Ingredients:

2 TBSP of BS Grillin' Co. Kickin' Pineapple BBQ Sauce
2 tsp. Gochujang paste or Thai red chili paste
1 Tbsp. sesame oil
1 Tbsp. soy sauce
1 Tbsp. fresh ginger, minced
1 tsp. garlic, minced
½ white onion, minced
2 packages of Upton’s Naturals Original Jackfruit (or 2 ½ cups fresh jackfruit)
1 cup vegan mayonnaise
1 tsp. lemon juice
8 tortillas
1 cup shredded purple cabbage
1 cup cilantro, chopped

Instructions:

In a large bowl, mix together all ingredients except jackfruit.

Add jackfruit and mix thoroughly. Refrigerate and allow to marinate for at least 20 minutes (or up to an hour).

Put marinated jackfruit into crockpot and cook on high for 2–3 hours or low for 4–5 hours.

Mix together vegan mayonnaise, Kickin' Pineapple BBQ Sauce and lemon juice.

Add bulgogi to tortillas and top with purple cabbage, cilantro and vegan mayonnaise. Serve immediately.

Recipe adapted from http://thenutfreevegan.net/slow-cooker-jackfruit-bulgogi-tacos/

Din Tai Fung Grilled Tofu

Kickin' Pineapple BBQ Sauce

Ingredients:

Marinade:

2 TBSP of BS Grillin' Co. Kickin' Pineapple BBQ Sauce
1/4 Cup soy sauce
1/2 Cup BLACK vinegar
1 TBSP sesame oil
fresh ginger, peeled
2 cloves garlic, peeled

For Tofu:

2 blocks of Din Tai Fung Tofu, pressed (remove excess water)
1 TBSP sesame seeds

Instructions:

Place marinade ingredients (everything but the tofu and sesame seeds) into the blender and blend until ginger is completely broken down and combined.

Slice the tofu into 4 pieces.

Place tofu into a baking dish of some sort to marinade. Pour the marinade over top and spread it around so that it coats all of the tofu. Set aside to marinate for a minimum of 1 hour, preferably more.

Once the tofu has marinated, it's time to cook! You can bake the tofu (about 375/400° for 30-45 minutes), or pan sear it.

Strain the leftover marinade through a mesh colander to remove the ginger pulp and floating bits of tofu into a separate dish and reserve.

For Grilling:

Preheat your grill, set to medium low heat. Using long tongs, dip a paper towel into some neutral cooking oil and rub the grates to help prevent some sticking. Place the tofu on the grill and cook for about 3-4 minutes. Flip each piece of tofu and cook for 3-4 minutes on the second side. By this time each side of tofu should have those nice grill marks! Set aside.

Mix 1 TBSP of sesame seeds into the remaining marinade. Feel free to reduce it over medium heat on the stove top if you want a thicker sauce.

To serve—Place your tofu on your plate, or on top of a salad, rice, etc. and drizzle with the marinade sauce. Enjoy!

Adapted from https://www.frieddandelions.com/din-tai-fung-tofu/

Pineapple BBQ Tofu Bowls

Kickin' Pineapple BBQ Sauce

Ingredients:

Marinade:

1/2 cup of BS Grillin' Co. Kickin' Pineapple BBQ Sauce
3/4 cup uncooked quinoa
1 tablespoon olive oil
1 zucchini chopped
1 red onion chopped
2 bell peppers chopped
salt & pepper
12 oz extra firm tofu
8 pineapple rings

Instructions:

Prepare the tofu

Remove tofu from package, draining extra liquid. Sandwich the tofu between two paper towels on a plate. Top with a second plate and place a heavy object, such as a 28 oz can, on top. Press for at least 30 minutes to remove extra liquid.

When the time is up, discard the paper towels and cut the tofu into 3/4 x 3 inch sticks.

Cooking ingredients

Cook quinoa according to package directions.

While quinoa is cooking, heat grill over medium-high heat.

Toss vegetables in olive oil, season with salt & pepper, then grill for 8-10 minutes, turning occasionally.

Grill pineapple rings for 2-3 minutes per side.

Grill the tofu sticks for 3-4 minutes per side, brushing with Kickin' Pineapple BBQ Sauce several times while cooking.

Adapted from https://sweetpeasandsaffron.com/pineapple-bbq-tofu-meal-prep/

bsg grilled romaine, corn, & chicken sal

Grilled Romaine, Corn, and Vegan "Chicken" Salad with Kickin' Dressing

Kickin' Pineapple BBQ Sauce

Ingredients:

For the Dressing:

1/2 cup of BS Grillin' Co. Kickin' Pineapple BBQ Sauce
4 tsp extra virgin olive oil
1/2 lime

For the Vegan Chicken:

4 or 5 Beyond Meat Gardein Chick'n Strips
3/4 tsp kosher salt
1/4 tsp dried oregano
1/4 tsp cumin

For the Grilled Salad:

2 corn on the cobs, husks removed
2 romaine hearts
olive oil spray
4 oz avocado (1 small Hass) sliced
2 TBSP diced red onion
1/2 cup halved grape tomatoes
pinch of kosher salt

Instructions:

Combine the Kickin' Pineapple BBQ sauce, olive oil, and lime juice; set aside. Season the chicken strips with the salt, oregano, and cumin. Light the grill to medium heat. Remove any wilted or brown outer leaves from the romaine, then halve each head vertically. Place on a large platter and spray cut sides with olive oil spray. Lightly spray corn with olive oil. Place chicken and corn on the grill and cook about 5 minutes on each side until the chicken is cooked through and the corn is tender. Remove and place on a cutting board. Grill romaine close to the heat source over high, cut side down about 1 to 2 minutes. Remove. Slice the chicken into strips, cut the kernels off the corn, and serve over Romaine with avocado, tomatoes, onions, salt and dressing on top.

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