Fourth of July Grilling

Just as winter is a wonderful excuse to throw all of your miscellaneous veggies into a soup pot and experiment away, summer is a perfect time to do the same on the grill.

With the typically grill-intensive July Fourth weekend approaching, I decided to empty the fridge of some random items and came up with, well, quite an interesting dish. Grilled pineapple and tempeh ‘burger’ tacos. Yes, sounds a little strange, but I promise, it turned out quite tasty!

A simple pineapple glaze of tamari and olive oil provided a sweet accompaniment to tempeh basted and grilled with a concoction of Annie’s vegan Worcestershire, liquid smoke, olive oil, smoked pepper, and a cayenne pepper.IMG_3417

Served with grilled Serranos, lettuce, tomato, avocado, and a dollop of vegannaise, this was one thrown-together grilling success that I’ll likely try again (if such random ingredients ever present themselves).

 

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Do you have any random vegan grilling success stories, or July Fourth grilling favorites? If not, this Fourth of July weekend might be the perfect time to start!

  • Have you tried grilled sweet Texas peaches with cinnamon and ice cream? You can’t get better local flavor than that for 4th of July grilling. :-)