Get Grilling

WORDS AND IMAGES AMBER BREMNER

It’s okay to have mixed feelings about barbecue season if you don’t eat meat. Salad and a bun, processed meat alternatives or bland veggie skewers are nothing to get too excited about. It doesn’t have to be this way! Undeniably, vegetarian barbecuing takes more effort, but you do get back what you put in. Get organised earlier in the day and you’ll be ready to sit back and enjoy a relaxed barbecue later on.

Black Bean Burger Patties

Home made veggie burger patties can be a challenge to get right, without them falling apart during cooking. These patties are tried and true, and just as happy cooked on the barbecue as in a frying pan. Chia seeds help bind the mixture, which is full of flavour and texture. A little flour helps ensure a firmer texture for grilling, but can be left out if you prefer – the recipe works without it, but the patties will be a touch more fragile.

MAKES 16 SLIDER SIZED PATTIES OR 6 FULL SIZE PATTIES.

1 tbsp chia seeds 3 tbsp water 1 x 400g can black beans, drained and rinsed (or 250g cooked black beans) ½ cup rolled oats 1 onion, finely chopped 2 cloves garlic, crushed or grated ½ cup coriander, finely chopped 1 tbsp bbq or tomato sauce 1 tbsp flour (optional) 1 tsp ground cumin 1 tsp smoked paprika ½ tsp black pepper ½ tsp salt pinch of cayenne pepper or chilli flakes oil for the barbecue slider/burger buns and fillings to serve

Mix chia seeds with water and set aside for 5–10 minutes to thicken. Stir to loosen a bit – the mixture will be very thick and gloopy. Roughly mash black beans in a mixing bowl. Add all other ingredients and mix well to combine, ensuring the chia seeds are evenly mixed through. Use your hands to squeeze mixture into even sized balls and flatten into a pattie shape, about 1.25 cm thick. Put finished patties on a plate or baking tray, and into the fridge to firm up for an hour (or more). Cook on a hot, oiled barbecue, using the flat part. Brush the tops with oil before flipping. Cook until well browned on both sides. I like to lower the barbecue lid for a few minutes during cooking to get the heat up and ensure the patties are well cooked through. Serve in buns with your choice of fillings. I like to keep it simple with a bit of crunchy lettuce, pickles or kimchi and a generous smear of mayo.

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Chermoula Mushrooms with Baba Ganoush

Chermoula is a North African oil-based sauce that is ideal for marinating anything that’s going on the heat. Packed with herbs, spices, garlic and lemon, it’s both bright, smoky and a little fiery, packing a real flavour punch. Here I’ve used it to marinate whole swiss brown mushrooms before grilling. Swiss brown mushrooms have a stronger flavour and firmer texture which makes them ideal for the barbecue, but you can swap them out for button mushrooms or large portobello mushrooms if you prefer. Served with creamy baba ganoush, these mushrooms are a knock out veggie dish for the summer season.

2 eggplants (about 300g each) 3 tbsp tahini (available at Vetro and Herbal Dispensary) 3 tbsp extra virgin olive oil 2 tbsp lemon juice 2 cloves garlic, finely chopped ½–1 tsp salt, to taste pinch of smoked paprika

Start by making the baba ganoush, which can be done ahead of time. Preheat oven to 220°C (or 200°C fanbake). Prick eggplants all over with a knife, wrap with aluminium foil and bake for 45 minutes, until completely tender. Set aside until cool enough to handle. Over a colander in the sink, use your hands to tear the eggplants open and pull the tender insides away from the skin. Discard skin as you go and drop the eggplant flesh into the colander to drain away excess liquid. In a food processor, pulse eggplant flesh and remaining ingredients together until fairly smooth – don’t over do it. Taste and adjust salt to your liking. I find a teaspoon is about right, but it’s better to start with less as eggplants do vary in size. Store in a sealed container in the fridge until ready to serve. Leftover baba ganoush will keep for three days.

CHERMOULA

1 cup coriander, chopped 1 cup parsley, chopped 6 tbsp extra virgin olive oil 3 tbsp lemon juice 3 cloves garlic, finely chopped 1 tsp ground cumin 1 tsp ground turmeric ½ tsp chilli flakes ½ tsp smoked paprika ½ tsp black pepper ½ tsp salt

Blitz all ingredients together in a food processor until fairly smooth. Makes about ¾ cup.

MUSHROOMS

400g Swiss Brown mushrooms oil for the barbecue

Clean mushrooms by brushing off any excess dirt. Remove stems if, like me, you find them unpleasant. In a mixing bowl, toss the mushrooms with two-thirds of the chermoula, ensuring they’re well coated. Set aside for at least half an hour before cooking. Cook mushrooms on a hot barbecue, using the hot plate, not the grill. I like to cook them flat side down first, and spoon any dregs of chermoula into the centres. Once well browned on the bottom, flip and cook for a few minutes more. Serve with baba ganoush and a drizzle of the remaining chermoula. A hunk of sourdough to mop up the juices doesn’t go amiss.

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Amber Bremner Quite Good Food | www.quitegoodfood.co.nz

Amber Bremner is the author of popular plant based food blog Quite Good Food. A champion for cooking and eating food that makes you feel good, she believes small changes in the way we approach food have the power to make a difference.