Happy Father’s Day! Let’s fire up the grill! Grilling is a delicious way to add healthy flavor to your favorite plant-based recipes. The charred, smoky flavor tastes like summer. Plus, the versatility of the grill means you can throw practically anything on it.

Here are my favorite oil-free vegan grilled recipes. Plus, some great gift ideas with the essential gear for Dad.

Grilling Gear: Essential Kitchen Tools for Oil-Free, Plant-Based Cooking

1) Grill Baskets

Grill baskets are essential for easy, oil-free grilling. You can throw a bunch of veggies in the basket, set it on the grill, and let the flames do the work. You don’t have to worry about anything falling through the cracks. Plus, the basket is easy to clean-up.

How to Use a Grill Basket for your Plant-Based Cooking:

1. Preheat the Grill to a medium heat
2. Chop your veggies into large pieces, loading up your grill basket
3. Throw the basket on your grill, and cook veggies until tender, 15-20 minutes.  

Use for: Zucchini, mushrooms, onions, summer squash, bell peppers, asparagus.

Chef Katie’s Grilling Versatility Tip:  These grill baskets aren’t just for veggies! You can also use them for fruit.  Add an smoky, grilled flavor to peaches, plums, and mangos by placing halved fruits into the basket and cooking over a medium-hot section of the grill.  Squeeze on some fresh lime juice or a dash of chili powder just before serving.  

Keep it separate!  These grill baskets also help keep the vegetarian foods separate from the burgers.  Essential if you’re cooking for a crowd of mixed eaters…because no one wants kale juice all over their bright, beef patties

2) Heat-Safe Tongs and Spatula

Ever went to pick up a set of tongs for the grill and burned yourself on the steel handle?  Ever lost a few hairs on your arm while reaching over the hot flames of the grill?  You need a set of heat-safe tongs and spatula.

These tongs are 14 inches, a bit longer than your regular indoor kitchen set.  The curved edge on the spatula makes it easy to maneuver around veggie burgers.  Heat-safe handles mean you won’t burn yourself if these sit too close to the flames…or too long in the sun.

Chef Katie’s Grilling Tip: Grill your potatoes!

1. Grill sweet potatoes, purple potatoes, or Yukon golds for healthy, satisfying plant-based flavor
2. Pre-cook the potatoes (in the microwave or oven) until knife-tender
3. Cut half or large wedges
4. Grill 5 minutes each side, over high heat, just until charred

For Korean “Bulgogi” Sweet Potatoes Marinade:

Combine: 2 tsp soy sauce, 1 tsp toasted sesame seeds, 1/2 tsp red chili flake, and 2 scallions, sliced
Toss with 4 Grilled Sweet Potatoes and Serve

3) Metal Skewers

For the cost of 3 packs of wooden skewers, you can buy reusable, metal skewers that will last forever.  Load these up with wedges of onions, whole cremini mushrooms, and small cherry tomatoes for delicious, plant-based eating.  When you’re done?  Just toss them in the dishwasher for easy clean-up.  

Chef Katie’s Plant-Based Entertaining Tip: Build-Your-Own Flatbread

1. Toss small Whole Wheat Pita on a grill for a quick, healthy, plant-based pizza crust.  
2. Top with Roasted Garlic Spread, Spinach Basil Hummus, or your favorite spreads
3. Serve with a selection of grilled tomatoes, onions, mushrooms, and squash for satisfying grilled flatbread pizzas

Chef Katie’s DIY Dessert Grilling Tip: Create a Pineapple Kebab Dessert Bar

1. Skewer spears of pineapple and grill 7-10 minutes, flipping halfway through
2. Serve with a “flavor bar” of lime wedges, fresh knobs of ginger, cinnamon, and even chili powder
3. Let guests grill and help themselves to flavor!  Makes a fun, interactive (and healthy) dessert

4) Cast Iron Grill Pan

If you don’t have an outdoor grill, a cast iron grill is a must-have essential kitchen pan. These pans are great for adding charred flavor year-round. Also, because it’s a pan, you don’t have to worry about anything falling through the cracks.

I use my grill pan at least once a week. I love grilling vegetables like zucchini and summer squash. I can toss these with cooked quinoa for an easy, satisfying plant-based salad. But, you can also use the pans to cook Smoky Veggie Burgers or make an oil-free Charred Bell Pepper Dressing.

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Favorite Plant-Based Grilled Vegan Recipes

Here are some of my favorite plant-based grill recipes. These oil-free vegan recipes are delicious additions to your healthy eating!

Ultimate Vegan Portobello Mushroom Burgers

This is the ULTIMATE mushroom burger recipe for your summer grilling: Hearty Portobello Mushrooms soak in an oil-free Dijon mustard marinade, with roasted peppers, grilled onions, and a spicy arugula kick. These plant-based burgers are so satisfying.

Grilled Corn, Asparagus, and Red Quinoa Salad with Charred Bell Pepper Dressing

Sweet corn on the cob, tender asparagus, and red bell pepper celebrate simple, fresh flavor. Grilling them adds a smoky char, reminiscent of summer. Plus, red quinoa adds healthy, plant-based protein. It all rests on a bed of baby greens. The colors of the garden come to the plate.

Charred Zucchini and Summer Squash Quinoa Salad

Charred summer zucchini and yellow squash pair with quinoa, basil, and mint, for a delicious, gluten-free salad. This is oil-free, plant-based vegan recipe is packed with the flavors of summer.

Southwestern Sweet Potato Black Bean Veggie Burgers

These healthy, plant-based veggie burgers celebrate Southwestern flavor. Sweet potatoes, peppers, and cilantro and lime combine with paprika and cumin for smoky-sweet flavor. Protein-packed black beans and corn create a hearty, gluten-free base. Make a batch of these for plant-based dinner. Or, throw a few on the grill for a summer party.

Grilled Peach, Puffed Sorghum Salad with Oil-Free Champagne Peach Dressing

Grilled peaches, puffed sorghum, and an easy oil-free dressing celebrate the flavors of summer in this healthy vegan salad. Simple, light, and fresh!

Charred Mushroom Poblano Tacos

Grill up some mushrooms and spicy poblano peppers for these satisfying plant-based tacos. The charred flavor makes a delicious base. Top with your favorite Mexican garnishes: pickled onions, creamy guacamole, or spicy salsa.

Grilled Corn and Easter Egg Radish Salad

Colorful, crisp Easter Egg radishes pair with grilled sweet corn for this light summer salad.  A simple dressing from fresh lime juice and a kick of chili powder help keep this recipe oil-free side healthy and low-fat.  Enjoy this plant-based recipe at your next picnic or enjoy as a gluten-free, vegan lunch over baby spinach.

Grilled Asparagus Kalamata Olive Meyer Lemon Salad

Grilled asparagus comes together with Meyer lemon and olives for this quick and easy side dish. Enjoy this plant-based vegan recipe from the first Spring stalks of asparagus until the summer season runs out.

For More Help, Check out these Articles:

• Plant-Based 101 and 7 Tips for How to start a Plant-Based Diet
• Easy Oil-Free Recipes for Beginners
• The Best Veggie Burger Recipes
• The Best Veggie Burger Sauces and Toppings
• Healthy Fourth of July Menu for a Crowd

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