By Madeleine Kates
With so many people having special dietary needs, it may seem like a challenge to host food-based events like football tailgating or viewing parties. But with some planning, it can be easier than ever to get creative at the grill, and tackle a game day spread that everyone can enjoy.
Here are a few plant-based recipe ideas to serve alongside the usual favorites.
Carrot “Bunny” Dogs:
These are a popular hot dog alternative, and are a favorite of meat and plant-based eaters alike. Start with large carrots, peeled, and then follow the par-boiling and marinating instructions of your chosen recipe (you’ll find many variations online). Some recipes prefer the fridge for marinating, while others may utilize a pressure cooker to save time. Either way, these meatless dogs are a perfect grilled menu item for those preferring to tailgate without the “tail.”
Marinated Portobello Mushroom Sliders:
An alternative to small steaks or burgers, grilled Portobello mushroom caps have a firm texture and a meaty taste. Purchase mushroom caps prepped at the store, or scoop out the gills yourself before marinating. You can use a favorite salad dressing, such as Italian or Greek, or barbeque sauce for brushing the caps before placing them on the grill. Cook them as you would a burger, flipping regularly until the edges are crispy and the middles are soft and cooked-through. Serve caps whole, with or without a bun, or sliced fajita-style as a side or in a wrap. Dress with condiments and toppings of your choice.
BBQ Veggie Skewers:
For guests looking for a more exciting vegetable side dish, skewers that alternate colorful veggies and cubes of firm tofu are a tasty alternative to traditional meat-based kebabs. Favorite vegetables for this dish include red onions, bell peppers, and zucchini. Once skewers are assembled, brush tofu and vegetables with a barbeque sauce of choice. Grill as you would any kebab until desired caramelization is achieved. To add more flavor, brush once more with sauce after skewers come off the grill, and have some sauce on the side for dipping.
Grilled Peaches:
Peach season is here in Western New York, and there is nothing as tasty as a juicy, caramelized peach hot off the grill. After slicing peaches in half, and removing their pits, simply brush with olive oil and place face-down on the grill to get a nice caramelization. Brush peaches with a bit of honey and cinnamon after removing them from the grill for a more dessert-like experience.
Including plant-based options in your next football buffet will satisfy guests who require healthier alternatives to the usual grilled favorites, and provide tasty menu choices that everyone will enjoy. For plant-based recipe ideas, visit https://www.forksoverknives.com/
Madeleine Kates has a master’s degree in Nutrition Science from the University of Pennsylvania. Her undergraduate degrees include Environmental Science, Life Science, and Psychology from Niagara University. She also holds certificates in Plant-Based Nutrition from Cornell University, and CHEF Coaching from Harvard University.
