A very merry planet friendly plant-based Christmas BBQ
Posted on / in Recipes

A very merry planet friendly plant-based Christmas BBQ!

A plant based christmas BBQ feast
Enjoy variety this christmas with colour, flavour, and freshness of plant based eating

The silly season is upon us. This means hot days, the beach or the pool (or both),  time with family and friends and BBQ’s for days. There’s a blissful time between Christmas and New Years where we forget what day it is and our bellies are so full from another BBQ where we filled our plates one (or two) many too times. You all know what we are talking about.  Traditionally, BBQ’s have been known to be heavy on the meat but on a hot summers day there is nothing better than cooking up a plant-based Christmas BBQ. It’s fresh, light, satisfying, fun and the possibilities are endless!

We are going to share some ideas on how to put together an easy going, anyone can do it, simple ingredient plant-based Christmas BBQ menu that everyone is sure to love. A simple feast allowing you more time to relax with your loved ones.

The trick?  It’s all in the variety. A bit of this, and a bit of that. A bit more of this and a heaping of that too. We got you covered with six components that come together to make a delicious, light, refreshing, satisfying and nourishing plant-based Christmas BBQ.

  1. BBQ miso eggplant.  To die for! Ooey gooey eggplant, with an umami punch and a crispy edge
  2. Salt ‘n pepper BBQ tofu. Hearty and satisfying, goes great dipped in chilli and garlic sauce
  3. Mango & avocado salad.  Fresh, light, tangy and colourful!
  4. Pumpkin seed pesto pasta salad. Creamy, crunchy and filling
  5. Rosemary salted baked potatoes. Can’t have a feast without crunchy potatoes!
  6. Mini baked berry cashew cheesecakes. OMG! Tastes like dairy cheesecake, no lie!

easy plant based Christmas BBQ


Serves 4 (extra big Christmassy sized servings)

BBQ miso eggplant

3 large eggplants
1/4 cup  miso paste
2 TBS sesame oil
2 TBS mirin
1 TBS maple syrup
2 TBS sesame seeds

Salt ‘n pepper BBQ tofu

1 500g block of firm organic tofu

Mango and avocado salad
2 large ripe mangoes
2 large ripe avocados
1 x small bag of baby spinach or rocket
1/4 cup sunflower seeds
2 TBS fresh lemon juice
2 TBS olive oil

Pumpkin seed pesto pasta

1/2 cup pumpkin seeds (aka pepitas)
1/2 bunch of fresh parsley leaves
1/2 bunch of fresh basil leaves
handful of fresh coriander leaves
juice of 2 lemons
2 TBS olive oil
1 garlic clove, peeled and coarsely chopped
1 packet of pasta of your choice (brown rice penne, or spaghetti is nice)

Rosemary salted baked potatoes

300g of white potatoes
olive oil spray
fresh rosemary

Mini berry cashew cheesecakes

1/2 cup raw cashews
1/2 cup coconut cream
120g grams vegan cream cheese (Tofutti is best)
1/2 TBS arrowroot or corn starch
1/2 TBS vanilla extract
1/3 cup maple syrup
1/2 TBS melted coconut oil
1 tsp lemon zest
1 TBS lemon juice

1/2 cup rolled oats
1/2 cup raw almonds
1/4 tsp salt
1 TBS coconut sugar
2.5-3 TBS coconut oil (melted)

berry compote
1 cup fresh or frozen berries
1 TBS orange juice
1/3 tsp chia seeds
Fresh strawberries for topping

A plant-based Christmas BBQ


BBQ miso eggplant

  1. Pre-heat oven to 180 degrees
  2. Slice eggplants length way in half and score cubes into the flesh. Add salt and let sit for 15 mins
  3. Combine all ingredients (excluding eggplant and sesame seeds) into a small blender, and blend until smooth
  4. Pat dry the eggplant with paper towel
  5. Use a pastry brush to coat the face of the eggplant with the sauce, make it thick!
  6. Wrap eggplant halves in foil and place in pre-heated oven for 20 mins
  7. Remove foil and add to a hot BBQ to cook both sides until it falls apart when you place a fork in the flesh

Salt n’ pepper tofu

  1. Slice tofu into 1.5cm thick pieces
  2. Pat dry with paper towel or a clean tea towel to squeeze some of the moisture out of the tofu
  3. lay tofu pieces out on a tray and season with salt and pepper, on both sides
  4. BBQ tofu pieces until golden and crispy on the outside
  5. Serve with chilli and garlic sauce, or hummus and sweet chilli sauce

Pumpkin seed pesto pasta

  1. Boil a large pot of water and add salt
  2. Place all ingredients (excluding pasta) into a small food processor and blend until fine, add a touch more lemon juice or oil if mix is too dry. Taste and season with salt as needed
  3. Once water is boiled, cook pasta according to packet instructions
  4. Drain pasta and return to the pot, add pesto and stir through for an even coating
  5. Serve hot or cold

Mango and avocado salad

  1. Slice mango into cubes
  2. Slice avocado into cubes
  3. In a large bowl add baby spinach or rocket and top with avocado, mango and sunflower seeds
  4. Mix olive oil, salt and lemon in a jar and shake. Save dressing in the fridge.
  5. Pour dressing over salad and toss before serving

Rosemary baked salted potatoes

  1. Preheat oven to 180 degrees
  2. Cut potatoes into small chunks or wedges
  3. Season with salt and rosemary
  4. Place in the oven for 45 mins, they are ready when the potatoes are fork tender and the kitchen smells beautiful

Mini berry cashew cheesecakes

  1. Add cashews to a bowl and cover with boiling water. Let sit uncovered for 1 hour then drain
  2. Pre-heat oven to 180 degrees
  3. Line a rectangular baking tray with baking paper and rub coconut oil around the sides to avoid sticking
  4. Add oats, almonds, salt and sugar to a food processor into a fine meal consistency
  5. Starting with half the coconut oil add to mix. Add more if its too dry .You want to be able to squeeze and mold the mixture in your hands (you want it to feel like a dough consistency and not crumbly!)
  6. Spoon the mixture into the bottom of each muffin hole and press down firmly with your fingers.  You can use a flat bottomed object like a small glass to press down to even it out. Let it come up the sides a little so it is not too thick on the bottom. You want the base to come together and be approximately 1 cm thick.
  7. Bake for 15 minutes until the edges are golden brown.  Remove from the oven to cool
  8. Reduce oven temperature to 160 degrees
  9. Add filling ingredients into a clean high speed blender and blend until completely smooth, scraping down the sides as needed
  10. Taste and adjust the flavour as needed.  Add more lemon for acidity, lemon zest for tartness or maple syrup for sweetness
  11. Pour filling over the pre-baked crusts and spread into an even layer. Tap on counter to remove any bubbles
  12. Bake for 50-60 minutes, until the edges look slightly dry and the centre appears only very slightly ‘jiggly’ but not liquidy
  13. Let rest at room temperature for 10 minutes then transfer to the fridge to let cool completely (uncovered). Once cooled put a cover on it and let sit in the fridge for 5 hours, preferably overnight
  14. In the meantime make the compote. Please fruit and juice into a small saucepan and bring to the boil
  15. Once boiling, reduce the heat to low and use a potato masher to squish and mix the berries. Remove from heat and add chia seeds and stir. Store in a glass container overnight
  16. Use a knife or small pastry spatula and slide around edges of the cheesecake to loosen it from the tray, tip it onto a clean plate and flip it the right way up.  Slice into small cubes
  17. Spoon chilled berry compote on top of each mini cheesecake and add a slice of fresh strawberry to serve

A plant-based Christmas BBQ complete with these very berry mini vegan cheesecake bitesRecipe courtesy of Minimalist Baker

And that friends, is a very simple, tasty, refreshing and fun plant-based Christmas BBQ that you and your family will want several servings of before lazing in your cozzie and towel in a food coma in the shade, by the pool ready for your Christmas afternoon siesta!

We’d love to hear how you went with it or what other plant-based crowd pleasers your create this Christmas with your family.