Summer is the season of baseball games, beach vacations, and of course, backyard barbecues. Even though sharing a meal with close friends and family on a warm summer evening is something that any of us would enjoy, it can be an incredibly stressful experience for those who have removed meat from their diets.
While most people wouldn’t think twice about tossing a pack of hot dogs or a few hamburgers onto the grill for a quick meal, vegetarians are often left stuffing their faces with baked beans, potato chips, or other unhealthy sides because there simply isn’t anything else available for them to eat.
Vegetarians, there’s no need to starve or stay at home during the dog days of summer. This week’s Meal-Planning Monday consists of cookout-appropriate meals that are big on nutrition and that are easy to whip up on a whim. With just a little bit of forethought, you can indulge in a savory and mouthwatering meal alongside your meat-eating friends at your next summer social gathering.
Photo Credit: Jen of Peas and Crayons
If you’re anything like me, there’s no time that you despise frozen meatless patties more than during the summer months. When I first embraced a meatless diet, I would sneak a little frozen soy disc onto the grill and choke it down while my friends munched on flavorful burgers and hot dogs. I don’t mean to show disdain for frozen veggie burgers, but let’s face it: Any meal begins to taste absolutely terrible when you have it three times a week.
If I’m craving a burger or know that they will be served at a summer party, I now whip up a batch of homemade veggie burgers, which are much more satisfying than any store-bought variety I’ve ever sampled. This particular recipe is one of my favorites because of its unique blend of spices and the fact that it packs tons of protein and essential nutrients.
My meat-loving husband actually begs for these on occasion, so you may find that your non-vegetarian friends will love them as much as you do!
Photo Credit: Casey of Veggies and Glitter
One of my best summer memories involves sitting on the back steps of my childhood home with my sister, husking sweet corn gathered from my great-uncle’s farm. Not much has changed, as one of my favorite things about summer is the increased availability of fresh, local produce, especially sweet corn and tomatoes!
This delicious corn tart, topped with juicy heirloom tomatoes, contains simple ingredients and is a breeze to put together at the last minute and pop in the oven for only 45 minutes. Hearty enough to serve as a main dish for those who don’t eat meat, you could also bring it to a backyard barbecue for friends to enjoy as an accompaniment to whatever they are tossing on the grill.
Photo Credit: Kiersten of Oh My Veggies
I tasted my first Banh Mi sandwich when I decided to order one on a whim from a vendor at last year’s Southern Ground Music and Food Festival in Charleston, South Carolina. For those who may be unfamiliar with the concept, a Banh Mi sandwich has Vietnamese origins and typically consists of veggies, tofu, or cold cuts soaked in a vinegar-based marinade and served on a baguette.
While I personally loved the tofu-filled concoction I devoured in Charleston, this vegetarian version is more likely to sound appealing to those who would typically load up their sandwiches with meat, making it a great recipe to share with friends who unexpectedly show up on your doorstep. Because the veggies can be prepared on an outdoor grill, it would also be incredibly easy to serve this dish up as a vegetarian-friendly alternative to burgers or hot dugs at any backyard shindig this summer.
Photo Credit: Whole Foods Market
A pile of fresh fruit, a leafy salad, or a handful of chips may be enough to get you through a cookout at a friend’s house, but it will leave you feeling starved and protein-deprived by the time you leave for the evening.
The next time you’re invited to a backyard burger party, bring along this chilled salad. Because it’s filled with protein, whole grains, and delicious veggies, you can enjoy it as a main entrée, while your buddies can enjoy it as a side.
To add even more essential nutrients to the dish, try cooking your quinoa in low-sodium vegetable stock instead of water and toss in any extra veggies you may have on hand!
Photo Credit: Marie of Proud Italian Cook
This recipe is the ideal solution when you’re in the mood for a weekend grilling party but you’re also having a hankering for pizza. Perfect for using up veggies from the farmer’s market that you may not have used throughout the week, this fresh summer meal takes only a couple of minutes to cook on your backyard grill.