Going meatless in grilling season

Summer has made its appearance across North America and it’s time to get your grill on! If you’re looking to save some money, add more plant-based/meatless options into your diet, or you’re a vegan or vegetarian, BBQ season can be challenging. The good news is, Epicure has your back! Load up on flavour and save time while you enjoy the sunshine and your fave cold brew. Here are some summer recipes we love:

Veggie & Halloumi Burger

Halloumi takes this veggie burger over the top! Halloumi originates from Cyprus and is a semi-hard, unripened, brined cheese that’s salty and squeaky! Wrap this burger in crisp local lettuce leaves or go all-in and grill a pita wrap for a smoky flavour.

Perfectly Balance Your Plate: Serve with 1 cup oven fries (about half a potato), and 2 tbsp prepared Big Burger Sauce (use to top burger and dunk fries).

Ingredients

1 block (12 oz/350 g) medium-firm tofu

1 carrot

1⁄2 pkg Veggie Burger Seasoning (Pkg 2)

1⁄3 cup quick oats

1 tbsp vegetable oil

1⁄2 block (9 oz/250 g) halloumi cheese

1 tomato

1⁄4 small red onion

1 head iceberg lettuce, 8–16 leaves

Toppings (optional): prepared Big Burger Sauce

Preparation

1. Drain tofu. In large bowl, use your hands to crumble tofu, breaking it up into small pieces.

2. Grate carrot until you have about 1 cup; squeeze to remove excess liquid. Add carrot, seasoning, and oats to crumbled tofu, stir until well combined. Form into four balls and pack together tightly. Flatten into thin patties.

3. In fry pan, heat oil over medium-high heat. Cook patties until golden brown, 3–4 min per side.

4. Meanwhile, cut cheese into eight slices. Slice tomato and onion.

5. Remove patties from pan and set aside. In the same pan, fry cheese until golden-brown, about 1 min per side.

6. Divide half the lettuce leaves on plates; cover with patty, cheese, tomato, and onion slices, then remaining lettuce.

Lentil Souvlaki & Tzatziki Flatbread

Grilled flatbread is where it’s at! Add greens—like fresh arugula or basil—and finish it with an olive oil drizzle and a twist of Smoky Sriracha Sea Salt.

Ingredients

1 cup 2% plain Greek yogurt

1 tbsp Lemon Dilly Dip Mix

1⁄2 cucumber

Sea Salt (Grinder), to taste

Black Pepper (Grinder), to taste

1 can (19 oz/540 ml) lentils

1 tbsp Souvlaki Seasoning

1 tbsp olive oil

4 naan breads

1 cup crumbled feta cheese

Preparation

Preheat grill to medium.
Meanwhile, make tzatziki. In a bowl, stir together yogurt and dip mix. Grate cucumber on a box grater. Wrap in a kitchen towel; squeeze out excess liquid. Stir cucumber into yogurt. Add salt and pepper to taste. Set aside.
Drain and rinse lentils. Place in small bowl; stir in seasoning.
Lightly brush both sides of naan breads with oil. Place tzatziki, lentils, oiled bread and cheese on a Sheet Pan and head to the grill!
Place bread on grill. Barbecue until one side is lightly charred, about 2 min. Remove from grill; spread grilled sides with tzatziki then top with lentils and cheese.
Place back on grill; close lid and barbecue until cheese melts, 1–2 min.

Epic Veggie Burger

Nothing says socially distanced, backyard BBQ, like a Veggie Burger! At just $1.56 (US) per serving, this is a great way to save some money while you enjoy a tasty plant-based meal.

Perfectly Balance Your Plate: Serve with 1 cup oven fries (about half of a potato).

Ingredients

1⁄2 cup uncooked quinoa

1 1⁄2 cups hot water

1 small zucchini

1 head iceberg lettuce

1 pkg Veggie Burger Seasoning (Pkg 2)

1⁄2 lemon

2 tbsp oil

Big Burger Sauce

1⁄4 cup light mayonnaise

1 tsp Big Burger Sauce Mix

1 tsp ketchup

1⁄2 tsp relish

Toppings (optional): sliced tomato, pickles, mustard

Preparation

Place quinoa in Multipurpose Steamer; stir in 1 cup hot water. Microwave on high, uncovered, until tender and water has been absorbed, 12–15 min.
Meanwhile, grate and measure out 1 cup zucchini. Wash and separate lettuce leaves. Set aside.
In a small bowl, combine mayo, Big Burger Sauce Mix, ketchup, and relish. Set aside.
In a separate bowl, combine Veggie Burger Mix with ½ cup hot water. Using the 2-in-1 Citrus Press, squeeze in 3 tbsp juice from lemon. Add zucchini; stir until combined. When cooked, stir in quinoa.
Preheat grill When hot, brush grill with oil; scoop batter onto grill, making four burgers. Lightly press and flatten into shape. Cook until golden brown, 3−5 min per side.
Divide half the lettuce leaves on plates; add a dollop of Big Burger Sauce. Cover with patties and toppings, then remaining lettuce. Add toppings, if desired.

Easy Vegetable Skewers

Make it a rainbow of colour: variety makes these kebabs nutrient-dense. Brush on Epicure dressing or finishing sauce to deliver a burst of flavour!

Perfectly balance your plate: Serve with 1 protein serving and 1 C (250 ml) grain/starch.

Ingredients

MAKES: 8 SERVINGS

6 C (1 1/2 L) thickly cut vegetables, your choice
8 bamboo skewers
3 Tbsp (45 ml) Greek Dressing, prepared, or Epicure dressing or finishing sauce, your choice

Preparation

Skewer vegetables on bamboo skewers.
Brush with dressing or finishing sauce.
Barbecue over medium heat, turning often, until lightly charred, 6–8 minutes.

Happy summer!

☀️