Synopses & Reviews
BBQ, meet your match Here's the ultimate guide to a VBQ, a smoky, succulent, and entirely vegan alternative that will dazzle everyone
From "Peppered Tofu Steak" to "Eggplant Hot Dogs," the delicious, healthy, and cruelty-free recipes in VBQ--The Ultimate Vegan Barbecue Cookbook transform the great American pastime of grilling into a veggie lover's feast. These fully illustrated, irresistible pages hold the secrets to the perfect techniques, tools, and ingredients that cover the whole spectrum of plant-based mainstays like cauliflower steaks and pulled mushroom sandwiches, paired perfectly with essential condiments and sides like Crunchy Cole Slaw, Grilled Potato Salad, Cashew Sour Cream, and Crispy Potato Skins, on top of creative additions to the table including Tandoori Tofu Skewers, Eggplant Gyros, Grilled Avocado, Vietnamese Pizza, and more.
With 100 gorgeous photographs that tempt the taste buds and simple recipes perfect for a care-free, meat-free cookout, VBQ is sure to turn you into a vegan pitmaster in no time.
Calling all vegans: it's your turn at the grill BBQ, make way for VBQ
smoky, succulent, and completely plant-based barbecued fare. Nadine Horn and J rg Mayer have transformed the art of grilling into a veggie lover's feast--complete with Grilled Bok Choy and Peppered Tofu Steak and everything in between. Here are over 80 recipes to satisfy every craving for food that's fresh and fiery:
- BBQ classics: Eggplant Hot Dogs, Cauliflower Cutlets, Pulled Mushrooms Sandwiches
- Savory sides and sauces: Crunchy Coleslaw, Grilled Potato Salad, Cashew Sour Cream
- Global inventions: Eggplant Gyros, Tandoori Tofu Skewers, Vietnamese Pizza
Over 100 mouth-watering photos prove it: VBQ
takes everything you love about BBQ and adds a kick of color, creativity, and flavor. Plus, Horn and Mayer's illustrated guide to tools and techniques takes the guesswork out of using a chimney starter, getting the perfect char on your asparagus and tofu, and more.
You'll be a vegan pitmaster in no time