Australian Barbecue
Suzy Spoon’s Vegan Barbecue
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Feeds: Approx 4
INGREDIENTS
1 x packet Vegan Sausages (Suzy Spoon’s Kale and Cauliflower Sausages)
1 x packet Vegan Chicken (Suzy Spoon Shredded Vegan Chicken)
(Or chose other favourite vegan burgers or fillets)
8 x Portobello Mushrooms ( or Swiss Brown)
Marinade for Mushrooms
Soy Sauce
Brown Sugar
Sesame oil
Vegan worchestor sauce
Garlic
Ginger
Roast Vegie Salad
12 x Small tomatoes
2 x medium Red onions
3 x Yellow Squash
1 cup Parsley
Olive oil and lemon juice to dress
12 x Medium potatoes
2 x sprigs rosemary
2 x Fresh corn peeled
Method
Skewer medium sized potatoes, wrap in foil and cook in med oven till soft
Cut slither off top and bottom of mushrooms and lay flat on dish
Cover and soak mushrooms in marinade and then transfer to baking paper and cook in oven for 30 mins on 170 degrees C.
Divide onions into 6 & place on cooler end of BBQ hot plate
Place potatoes on hot plate- drizzle with olive oil with 2 sprigs of rosemary on top of potatoes , salt to taste
Slice Yellow squash into 5mm chips and place on cooler end of hot plate till lightly charred (no oil)
Peel sweet corn and place on hot plate turning regularly until browned
Vegie salad
Roughly chop squash, onions and tomatoes & mix in bowl, drizzle with olive oil, lemon juice, pinch of salt and grind of pepper.
When out of oven place cooked mushrooms on barbecue with olive oil and sprinkle of salt- grill for a few minutes before turning.
Grill sausages, vegan chicken and or burgers in drizzle of olive oil till crispy
Serve and enjoy
