[Bios]

Thanks for all your ideas in the past, folks... I ghost this forum a lot for inspiration.

Now I've got a puzzle of my own though. I've got a BBQ coming up in mid-October; a family reunion. I'd like to show off vegetarianism in a good light. The trick is, we'll have to drive for several hours to get there; and 'there' is a park. Facilities include barbeque pits, period. And I've never really cooked much more than a marshmallow over a fire, even when I was a carnivore. So what travels well and is tasty out of the cooler or with a visit to a barbeque grill?

Thanks,

Jeanne

 

[IamJen]

Lots of BBQ staples can be easily veganized..cole slaw, potato salad, macaroni salad, etc. "salads" in general would be great, I'd think. Carrot salad, 3 bean salad...if you check out VB's salad section (http://www.veggieboards.com/boards/f...lay.php?f=157), maybe some recipes will catch your eye.

If you want something "normal", heh, to put on the grill, you could get veggieburgers, dogs. I'm not a big hot dog fan, so I often make BBQ seitan chicken to take to these kinds of things.

Plus, you can make all sorts of wickedly vegan deserts..cookies, cake, etc.

 

[iammatto]

I don't grill out at all...but I do make grill like food on my stove a ton...I find marinated mushroom caps work really well. Just take a portabella cap, and let it sit in some marinate (bbq sauce and olive oil works well, as does olive oil and various italian type spices...be creative), for a couple hours (your drive there would work well. Once you are ready to cook it, put in on a bed of onions and peppers and let it cook away. I find it helps to smash it a bit so it's small and fits well on bread. Once it's plenty cooked, take it (and it's bed of veggies) and put in on a bun with some condiments (cheese too if you eat dairy)...and let the yum insue. If your not a big fan of mushrooms I assume (and have been anxious to try) eggplant would work well...be creative and learn to love sauces (even sauces traditionally used for meat)

I know what I described isn't super healthy...but damn it's good.

 

[cookingVeg]

I really like the tofurky hot dogs (I think I had the plain ballpark ones) and sausages (I've had the Italian sausage and the kielbasa -- I prefer the italian sausage) and both will travel well. Potatoes wrapped in foil are another idea.

 

[Tesseract]

I was going to link you to some threads with camping suggestions, but on looking at them, they contain mostly ideas for camp stove and dutch oven sort of recipes. So instead, I'll suggest ears of corn. Corn is great right on the grill, and takes only a few minutes. You can also bake potatoes wrapped in foil right on the coals, but it takes a while. Grilled pineapple spears rock, too.

Here's an article on grilling potatoes:

http://www.taunton.com/finecooking/pages/c00207.asp

You can also slice and marinate a mess of vegetables, including onions, peppers, portabella mushrooms, carrots, zucchini, eggplant, and grill them up for veggie fajitas. Note that grilling carrots can be a bit tricky because of the sugar content. They tend to burn. Bring along some tortillas and you can briefly warm them right on the grill, too. Of course, grilling all those veggies without losing them into the coals is a lot easier of you have one of these or one of these.

 

[froggythefrog]

Corn in the husk! Chile peppers make great veggie burger toppings too.

Both of these items are items you would cook on the grill. With the corn, cook it in the husk and rotate as the husk singes. Flip the chiles as they blacken and then peel them. Put strips of chile on your veggie burgers with other things. I recommend Sunshine Burgers for the veggie burgers. The best tasting ones are the Southwest Burgers. TNS and I call them "cactus burgers."

 

[DLS]

You can Bar-B-Q almost any vegetables, try a whole beet,or carrot or turnip, do not peel, just scrub and rub lightly with olive oil, place on grill, turn occasionally, cook till desired tenderness, remove from grill and consume! The skins just scrape off with your fork or for added fiber eat skin too! Asparagus is excellent cooked this way to, when done drizzle with a sauce made from balsamic vinegar, sun dried tomatoes, garlic,and olive oil. DLS

 

[Tesseract]

Yeah, but don't forget that the larger root veggies will take a while to cook all the way through. You may not want to spend that kind of time tending the grill.

 

[RunsWithFoxes]

Another way to do the portobellos is to wrap them in foil with some water and cook 'em for 40 minutes on the hot part of the grill - no marinating is necessary. They taste GREAT! (if you like fungi...)