Top 3 summer vegan gas grill recipes

We often think of red meats and boerewors whenever anyone mentions a braai, but vegetarian and vegan options are frequently left to the wayside. That need not be the case, as endless star-studded plant-based meals can be cooked on the gas braai. From a delicious platter to grilled fruits and scrumptious salads, a gas braai is just as much of a treat for vegans as it is for regular meat eaters!

Without further ado, we explore 3 incredible dishes that are both healthy and excellent substitutes for a meaty grill.

Vegan Mixed grilled platter

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A mixed grilled platter is a fresh approach to enjoying wholesome food and plant-based veggie burgers. Consider gas grilling them next to a collection of fresh veggies cut into quarters and served on a delicious platter.


    • 1 medium cucumber, cut into 6mm thick coin shapes
    • 1 cup broccoli florets
    • 1 cup cauliflower florets
    • 1 orange bell pepper, cut into 25mm pieces
    • 1 cup cherry tomatoes
    • Woolworths Spinach, Sweetcorn, and Butter Bean Burger 4 pk or other whole-food, plant-based veggie patties
    • 6 cups torn romaine lettuce
    • 2 cups hot-cooked red quinoa
    • Half a cup of homemade or store-bought vegan ranch dressing
    • 2 tbsp chopped fresh parsley

    Cooking Instructions:

    Start by organising your first five ingredients onto a grill rack or pan. Cover and grill over a medium to high for at least 2 to 3 minutes or until the veggies become lightly charred. Next, grill the patties until fully cooked through. Ensure you turn them over at least once. Once they’re ready, move them to the chopping board and cut them into quarters.

    Arrange your lettuce onto a large serving platter, then add your quinoa. Top the platter with your veggies and burger slices.

    Blend your dressing with a quarter cup of water until smooth. Drizzle over your veggie platter, and don’t forget to add a small sprinkle of parsley. So simple!

    Grilled squash and mushrooms with fresh herbs

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    Veggie dishes combined with an infusion of herbs is a simple yet seasonally enjoyable dish for the warmer months. When sprinkled methodically over a gas braai, you’ll want thick sprigs of sage and rosemary soaked in water to get the most out of your flavour. Follow your manufacturer’s directions on how to smoke veggies on your gas grill.


    • 3 to 6 sprigs of fresh sage or rosemary
    • 3 tbsp white wine vinegar
    • 2 tbsp chopped fresh sage or rosemary
    • Sea salt, to for flavour
    • Freshly ground black pepper for flavour
    • 235 grams of assorted halved baby squash (cucumber, yellow summer, sunburst, and/or patty pan)
    • 6 large (50mm) halved cremini mushrooms
    • 3 halved lemons

    Cooking Instructions:

    Soak your sprigs in water for 15 minutes while combining vinegar, chopped herbs, salt, and pepper in a large bowl. Add your mushrooms and squash, and be sure to coat by tossing.

    Set your gas grill to medium-high temperatures and follow your manufacturer’s guide on seasoning smoke. Cover and grill your mushrooms and squash for at least 15 minutes. You’ll want your veggies to come out crisp and tender, ensuring that you turn at least once or twice to get a nice, even browning.

    Add your grilled veggie rack to a fresh bowl and squeeze one of the two lemon halves over them. Be sure to cover them and let them stand for 5 minutes. Then squeeze the remaining lemon half before serving. A simple yet delectable treat.

    Orange and Peachy Arugula salad

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    Ending our selection on a tangy-sweet note, this simple, juicy and wholesome salad dish is made for hot summer days. You’ll want to get the most out of your peachy flavours while adding a hint of orange, rosemary and arugula.


    • 6 medium-sized oranges
    • 4 medium-sized peaches, pitted and cut into wedges
    • 2 tbsp of syrup
    • 2 tbsp of lime juice
    • 1½ tsp of chopped fresh rosemary
    • 4 cups arugula

    Cooking Instructions:

    With a small sharp knife, start by slicing the ends off your oranges and stand them (flat end down) on a chopping board. Gently cut away the skin and the white pith, starting from the top and working down. To free them from their membranes, tip the orange over and cut each segment on either side.

    Gather half of your peach wedges and grill them over a gas braai on medium heat for at least 4 – 6 minutes. You’ll want those signature grill marks to appear, so turn them once. When properly grilled, drop them into a bowl and add your remaining wedges, your supremed oranges, syrup, rosemary, and lime juice. Mix until adequately combined and serve over a bed of arugula to achieve that sterling presentation. Yummy!

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