A Very Vegetarian BBQ
A Very Vegetarian BBQ
At Eversfield Organic, we’re big advocates of eating less, better meat. Vegetarian Week presents the opportunity to experiment with meat-free dishes, incorporating these into our diets alongside organic meat from ethical online butchers.
You may have heard that the sunshine has brought with it a lot of excitement about the barbecue season. So with Vegetarian Week right around the corner, we couldn’t think of a better time to introduce A Very Vegetarian BBQ.
This year, we have a whole collection on our website dedicated to vegetarian and vegan barbecue essentials. We thought we’d take this opportunity to expand a little, offering vegetarian barbecue ideas, veggie and vegan recipes plus an update on what our Market Gardeners are growing throughout Vegetarian Week…
National Vegetarian Week 2021
Vegetarian Week, endorsed by the Vegetarian Society, aims to bring veggie ideas to communities across the country. As following a vegetarian diet is increasing in popularity, Veggie Week looks to demonstrate just how vibrant and exciting meat-free food can be.
The event runs from the 10th-16th of May, accompanied by a special Veggie 123 challenge. The challenge inspires participants to attempt a vegetarian diet for 7 days, encouraging them to rope friends and family in too. Whether they’re after the health benefits of vegetarian recipes, looking to cut back costs or concerned about animal welfare, this challenge is an opportunity for meat-free eaters (or tryers) nationwide to come together.
Many people already engage in vegetarian trends such as Meat Free Mondays, looking to cut back on their mass-produced meat intake whilst still enjoying a grass-fed beef steak every now and then. We believe in a balanced diet, combining ethical, organic and grass-fed meat with a few of the best vegetarian recipes.
Vegetarian BBQ Ideas
Just as our other collections of organic foods do, our selection of organic vegetarian and vegan products continue to grow. So much so that this year we’rve introduced a collection of vegan and veggie barbecue staples, solely dedicated to making the ultimate vegetarian barbecue.
Our range of Biona plant-based burgers are a veggie barbecue must have. Coming in four varieties, there is something for everyone. Choose from Beetroot, Mushroom, Red Lentil & Sunflower Seed, and Black Bean & Cashew and pair with our new round courgettes (the perfect shape for burgers!), some organic cheese, pepper and avocado for a yummy vegan burger. Hotdogs more your thing? Dragonfly’s Soysages are made using vegan recipes, harnessing the power of plants in their classic and Devonshire variations. Layer your favourite organic condiment atop of a delightfully grilled, organic Soysage.
If you’re fancying something a little different, we recommend grabbing yourself some High Weald Halloumi. Adding a few chunks to the barbecue, grill to perfection and pair with a bun, some sweet salad leaves and a slice of organic tomato. The result is a scrummy, vegetarian-friendly halloumi burger. You can also use any leftover halloumi to make delicious veggie skewers. Place the chopped halloumi alongside your choice of organic vegetables (we recommend adding chunky veg such as courgettes, red onions and aubergines to your next veg box) onto the skewer and pop onto the barbecue. Simple as that!
In place of classic barbecued chicken wings, why not try some cauliflower wings? Chop a whole, organic cauliflower into florets, lace with BBQ sauce and sprinkle with salt, grill for around 4 minutes on each side and finish with another dressing of sauce. For a more tender wing, simmer the cauliflower florets in water for around 5 minutes before grilling.
Something to Dunk in?
Although BBQs tend to focus on what you put on the actual barbecue, we believe side dishes and nibbles are just as important. If you’re in need of something to dunk your grissini breadsticks, pittas or grilled veggies in, look no further than our Bean, Mint & Medita Dunk. This dip offers a sweetness from the beans, punchiness from fresh mint and a salted creaminess from the Medita cheese that’ll keep you digging into this dunk!
Bean, Mint & Medita Dunk Recipe
- 500g Broad Beans (This recipe also works just as well with our new French Beans)
- 100g Medita
- 10g Fresh Mint Leaves (chopped)
- 1 Garlic Clove (chopped)
- Olive Oil
- Lime Juice
- Cook the beans in a saucepan of boiling salted water for 2-3 minutes or until tender. Refresh under cold water then drain.
- Add the beans, cheese, mint, garlic and a pinch of salt to a blender until almost smooth. Add the olive oil whilst the blades are running until completely smooth.
- Transfer into a bowl, drizzle a little olive oil and a squeeze of lime juice and dive in.
Borage and Bambinos
Whilst the rest of the country prepare to take the plunge into plant-based diets (at least for a week), our Market Gardeners are preparing our garden and poly tunnel for growing. Their beautiful phacelia and blue flowering perennial, part of the borage family, are wonderful for attracting bees and ideal for sowing in spring until early autumn. These green manure plants are great for improving soil structure, getting the ground ready for growing organic vegetables. The leaf and flower of a perennial plant are actually edible, making a lovely addition to barbecue cordials or cocktails.
Comfrey is also blooming in the garden, acting as a natural fertiliser. Historically used as a healing herb and pain reliever, our comfrey is working to restore life across the allotment. Our bambino carrots (that’s the very cute name of the carrot variety currently growing in our garden) are a prime example of the invigoration!
Thinking of trying out Vegetarian Week? Head over to our recipe hub for more vegetarian meals and recipes. If we’ve inspired you to have your very own vegetarian barbecue, you can browse our veggie and vegan collection here ready for your next organic grocery delivery.
- Libby Long