Crazy good
VEGAN recipes

Makes 1 pizza
Prep Time: 1 hour (rising time) 15 minutes minutes
Grill Time: 45 minutes
Total Time: 2 hours

Ingredients

For the dough:
2 cups all purpose flour
1 tsp salt
1 cup warm water
1 heaping tsp yeast
1 heaping tsp maple syrup

For the pizza:
One large onion, finely sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
227g (8oz) fresh black figs, sliced in half
1 cup plant-based (or regular) soft cheese (I used a spicy imitation goat cheese!)
Black pepper to taste

For garnish: arugula, sprouts, or chives, hot maple syrup

Directions:

To make the dough, combine the water with the yeast and maple syrup and allow to bloom for 10 minutes. Add the salt the the flour, and mix well. Then add the yeast/water mixture, and knead until a soft dough forms. Lightly oil a bowl, and toss the dough around in it. Cover with plastic wrap or a kitchen towel, and put in a warm place for 1 hour.
Meanwhile, cook the onions over medium high heat in the olive oil for 15 minutes, until lightly browned. Season to taste. Deglaze with the balsamic vinegar. Set aside.
Lightly oil a cast iron skillet. Spread the dough out in the skillet, and use your fingers to create a crust against the sides of the cast iron. Top with the cheese, then the onions, and the figs. Add black pepper to taste.
Preheat grill (or oven) to 375 degrees Fahrenheit. Grill (or bake) pizza over indirect heat for 45 minutes, until lightly browned. Allow to cool in the skillet for 10 minutes before removing and fully cooling on a wire rack. Just before serving, top with hot maple syrup (optional) and sprouts, arugula or chives.

Makes 4 rolls
Prep Time: 20 minutes (with 1 hours cooling time)
Grill Time: 10 minutes
Total Time: 1 hour, 20 minutes

Ingredients
1 cup sushi rice
2 cups cold water
1 tsp salt
2 tbsp rice vinegar
1 tbsp maple syrup

For the grilled mushrooms:

200g king oyster mushrooms, sliced
1 tbsp rice vinegar
1 tbsp tamari
2 tbsp sesame oil
1 tbsp sriracha
1 tbsp miso paste
1 tsp onion powder
1 tsp garlic powder

For the fillings:

1 avocado, sliced
1 small cucumber, cut into fine slivers
1 carrot, cut into fine slivers
1 green mango, cut into fine slivers

For the tofu ‘eel’:

1 180g package smoked firm tofu, thinly sliced*
For the ‘eel’ sauce:
1/4 cup maple syrup
1/4 cup tamari
1/4 cup rice vinegar

To assemble:

4 sheets of nori
Black and white sesame seeds

Directions:

To cook the rice: combine the rice with water and salt. Cover, and simmer for 12 minutes. Remove from heat, and allow to rest for another 5 minutes. Remove the lid, and stir in the vinegar and maple syrup. Spread in an even layer on a plate - that way you can easily divide the mixture into 4 portions; one for each roll.

For the mushrooms: whisk together all the marinade ingredients, and toss to coat the mushrooms. Preheat grill to HIGH heat (about 450-475 degrees F). Make sure you allow the grill to preheat - this will ensure the mushrooms don’t stick to the grill. Grill over direct heat (preferably charcoal - that will give these mushrooms a smokey, INCREDIBLE flavour that you just can’t get from a gas grill!), and grill for 5-6 minutes per side. Allow to cool before slicing into thin strips.

To make the ‘eel’ sauce: combine all ingredients into a saucepan, and cook over high heat until reduced by half - about 10 minutes. Allow to cool. Toss with tofu slices. Set aside.

To assemble: Using a bamboo rolling matt, place a layer of cling wrap on the matt. Then place a sheet of nori on top, with the rough side facing you. Spread 1/4 of the rice mixture on the nori sheet, making sure you don’t mash it in too hard - be gentle! Then, sprinkle some sesame seeds on top. Finally, add the slices of tofu. In one swift motion, flip the nori sheet over, so now the rice is facing the plastic wrap. Line your fillings up in the centre of the nori sheet. Use the matt to help you roll the sushi, keeping the fillings tightly inside. Using a VERY sharp knife, trim the ends, and then cut the roll into 6 equal pieces. Then sit back, and marvel at the fact that you just made vegan BBQ sushi at home!

*Pro tip: if you own a meat slicer, set it to the thinnest setting, and have at it with your smoked tofu. It will ensure that each slice is uniformly thin!

Prep Time:  15 minutes
Grill Time: 30 minutes
Total Time: 45 minutes

Ingredients
1 tbsp plant based margarine
1 leek, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
227g cremini mushrooms, quartered
4-5 cloves garlic, finely chopped
0.5 oz (14g) dried chanterelle mushrooms, with 1/2 cup boiling water
1 tbsp white miso paste
2 cups cooked brown lentils
1 tsp dried thyme
1 tbsp balsamic vinegar
1/3 cup pine nuts, toasted
1/2 cup chopped chives
1/2 cup chopped parsley
2 tbsp truffle oil
Salt and pepper to taste

Directions:

Set up charcoal grill for smoking, with a light fruit wood like apple or peach. Aim for 250-300 degrees. Set a cast iron skillet over the heat, and melt the margarine. Cook the leeks, carrots and mushrooms for 10 minutes, stirring occasionally. Add garlic and stir. Then add the rehydrated mushrooms and water, miso, lentils, thyme, and balsamic vinegar. Move the pan to indirect heat, shut the grill lid and allow the mixture to smoke for 30 minutes, stirring occasionally, until all the liquid is absorbed and it looks on the dry side (don’t worry…it isn’t going to stay dry! :). Remove from the grill and allow to cool before transferring the mixture to a food processor. Add remaining ingredients. Process until smooth. Chill, and serve with crackers, fresh bread or vegetables. Also makes a GREAT pasta sauce! Just toss with hot pasta and a little pasta water and voila!

Serves 4-6 
Prep Time: 15 minutes 
Grill Time: 10 minutes 
Total Time: 25 minutes 

Ingredients
10-12 carrots, scrubbed and unpeeled 
2 tbsp raw almonds, chopped
1 tsp black sesame seeds
1/4 cup cilantro, chopped (optional)

For the dressing:
1 tsp white miso 
Juice of one lime 
2 tsp maple syrup 
2 tsp tamari 
1 tsp sesame oil 
2-3 cloves garlic, minced 

Directions:

In a small jar, combine all ingredients for the dressing. Shake well. Set aside. Blanch carrots in salted boiling water for 1 minute. Drain and rinse with cold water. Preheat grill to high heat (400-450 degrees). In a large bowl, toss carrots with half the dressing. Grill carrots over direct heat for 4-5 minutes per side, until nice grill marks develop. Arrange on a serving platter and top with almonds, sesame seeds, cilantro, and remaining dressing

Serves 4-6 
Prep Time: 15 minutes 
Grill Time: 10 minutes 
Total Time: 25 minutes 

Ingredients
1 head cauliflower, segmented into large pieces 
1 cup peas
1 cup fresh basil 
1 small red onion, finely sliced 

For the dressing:
3 tbsp olive oil
1 tbsp white wine vinegar 
1 tsp maple syrup
1 tsp Dijon vinegar 
2-3 cloves garlic, minced 
1 tsp lemon juice 
1 tsp tamari 
Salt and pepper to taste 

Directions:

In a small jar, combine all ingredients for the dressing. Shake well to incorporate. Set aside. Blanch cauliflower for 1 minute. Drain and rinse with cold water. Preheat grill to high (400-450 degrees) and grill cauliflower over direct heat for 4-5 minutes per side, until darkened on the edges. Remove cauliflower from the grill, and while its hot, toss with peas, basil, red onion, and dressing. Serve warm or cold. 

Makes 8-10 toasties 
Prep Time: 10 minutes 
Grill Time: 10-12 minutes 
Total Time: 20-22 minutes 

Ingredients
2 large sweet potatoes, cut in 1/4 inch slices (using a mandolin)
Avocado oil spray 

Topping ideas: 
Spicy: hummus, chilies & chili oil
Banana Bread: sliced bananas, walnuts, maple syrup & cinnamon 
Strawberry Cheesecake: sliced strawberries, vegan cream cheese, lemon zest, fresh mint

Directions:

Spray sweet potato slices on both sides with avocado oil spray. Preheat grill to high heat (400-450 degrees). Grill sweet potato slices over direct heat for 5-6 minutes per side, keeping the grill lid down to allow them to cook through. Allow to cool before topping with anything you’d put on toast!  

Makes:4 servings

Prep Time: 10 minutes 
Wok Time: 15 minutes 
Total Time: 20-25 minutes 

Ingredients
1 340g package extra firm tofu, cut into cubes
2 medium sized green zucchini, chopped
2 yellow pattypan squash, chopped
1 green pattypan squash, chopped
3 medium onions, chopped
1 head garlic, minced
2 tbsp fresh ginger, minced 

For the sauce: 
3 tbsp tamari
1/2 tbsp sesame oil
1/2 tbsp maple syrup 
1 tbsp seasoned rice vinegar 
1/2 tbsp balsamic vinegar 
1 tbsp sriracha 
1 tsp sesame seeds
1 tsp black sesame seeds
1 tsp corn starch
Handful of fresh Thai basil, torn 

Directions:

Using a wok move VERY quickly, so make sure you have all your ingredients prepped before you get started! Place tofu cubes on a paper towel lined baking tray. Cover with more paper towel and push lightly. You want to remove as much moisture from the tofu as possible. Combine all ingredients for the sauce in a small bowl. Preheat BGE to 400-450 degrees. Allow the wok to heat up for a few minutes. Add a small amount of vegetable oil to the wok. Start with adding the tofu; while stirring continuously, let the tofu cook until lightly browned. You can spend some time here and let it get REALLY crispy if you want! Next add the onions, followed by the garlic and ginger. Allow to cook until lightly browned and fragrant, about 6-7 minutes. Add the zucchini, and cook for another 5-6 minutes (or to your desired level of doneness). Add the sauce and Thai basil and cook for another 2 minutes

Makes: 2 cups of garlic confit + flavoured oil

Prep Time: 2 minutes 
Grill Time: 45mins - 1 hour 
Total Time: 47mins - 1 hour and 2 minutes 

Ingredients
3 cups peeled whole garlic cloves
Olive oil to cover the cloves
Fresh rosemary
Dried chiles (if you like it spicy!)

Directions:

Place garlic in a grill pan. Pour enough oil over top to cover the cloves. Add a few sprigs of fresh parsley, and a bit of red chiles (or a lot, depending on how spicy you like things!). Place pan in a 300-325 degree grill for 45 minutes to 1 hour. Allow to cool before removing the cloves from the oil. Store in the fridge for up to a week. Pour cooled oil in a sterilized jar or glass bottle. This oil makes life changing potato wedges!!!! 

Makes: 1 tray of nachos

Ingredients
(A little or a lot of each, depending on what you like!)
Cilantro, chopped
Pickled jalapeños
Vegan cheddar cheese
1 can black beans 
1 ripe avocado, sliced
Iceberg lettuce, thinly sliced 
Green onions, chopped
Cherry tomatoes, chopped

For the ‘meat’ mixture:
340g of Vegan ground 
1 medium sized onion, chopped
2 tbsp olive oil
1 tsp cumin
1 tsp garlic powder 
1 tsp oregano
2 tbsp soy sauce (or tamari)

Directions:

Preheat grill to 375 degrees with hickory or apple pellets. Line a sheet pan with aluminum foil. Spray out enough tortilla chips to cover the pan. In a frying pan, heat olive oil. Add onions and cook for 5 minutes. Add ground round and spices. Continue cooking for another 5-10 minutes. Spread ‘meat’ mixture over nachos. Top with cheese. Grill for 15-20 minutes until cheese is melted. Top with all other ingredients. Serve immediately!

See how it's made on YOUTUBE!