Beef burgers, sausages, kebabs - there's nothing like a summer BBQ to make vegetarians and vegans feel a bit, well, short changed. That's why we've asked the chefs from top veggie restaurants The Gate, Vanilla Black and Ethos in London to reveal the meat-free recipes they love to serve up on the barbecue (and we reckon even your most carnivorous guests will enjoy these too!)
1. Cabbage – Wrap a quartered cabbage in foil and cook in the oven for 10 minutes until soft. Sprinkle the quarters with olive oil and sea salt then BBQ until brown, before serving with soured cream or natural yoghurt.
2. Cauliflower – Rub a whole, par-boiled cauliflower with your favourite spice mix, then wrap it in tin foil and roast on the BBQ for a few minutes before slicing and serving.
3 Sweet potato – Peel and cut the sweet potato into 2 cm slices and place on the cooler part of the grill (i.e. around the edges of the BBQ). Brush with teriyaki sauce, then keep turning and brushing more sauce on until the slices are fully cooked and glazed. Sprinkle with toasted sesame seeds and chopped coriander before serving.
4. Aubergine – Cook a whole aubergine on the BBQ until he skin is very charred, then place it in a bowl and cover with cling film for five minutes. Next, hold the green stalk and peel off the black skin, revealing the golden flesh underneath. Slice into six pieces and arrange in a fan shape on a plate, topping with a blend of tahini paste, lemon juice, garlic, salt, pepper and water.
7. Chickpeas – Semi-cook the chickpeas and then crush, before mixing with mashed sweet potato. Divide the mixture into balls before squashing them to create a burger shape, then cooking on the BBQ.
8. Corn on the cob – Make this BBQ favourite even more appetizing by topping with thyme oil and smoked maldon salt. Delicious!