Photo: Junior Farmers Picnic at Mount Morgan, circa 1958 (State Library of Queensland).
The Australia Day long weekend is right around the corner, and for many of us, that means one thing – summer barbecue time! Nothing beats having a few friends around in the backyard for a sausage sizzle on a hot weekend. Barbecue season also represents a great opportunity to try out some new summer recipes, and whether you’re catering for vegetarian guests or not, now is a great time to add some veggie options to your barbecue arsenal.
Cutting down on meat consumption has well known health benefits, as well as being great for the planet. A vegetarian diet is typically low in fat and high in fibre, putting vegetarians at lower risk of heart disease, diabetes, obesity and hypertension. Initiatives such as Meatless Monday promote cutting out meat once a week to improve personal health, as well as the health of the planet. The meat industry generates almost one fifth of global man-made carbon emissions, and meat production requires much more water and fossil fuel energy than the production plant-based protein like tofu. Substituting one meat dish with a vegetarian option at your next summer BBQ is a great way to reduce your meat consumption, and start a conversation around the benefits of a less meaty lifestyle.
Nowadays, meat-substitutes are relatively easy to find in major supermarkets, and there’s no shortage of specialty products waiting to be thrown on the grill. Sydney is even home to Australia’s first meatless butcher, Suzy Spoon’s Vegetarian Butcher. Suzy and her team make all food on site using seitan, tempeh and soy protein as meat substitutes. Some store favourites include her vegan spinach, cheese and seitan schnitzels, vegan “bacon” rashers, and her range of sausages – all perfect to throw on the BBQ!
Extra firm tofu makes a meat substitute for the grill, and will easily take up the flavour of your favourite BBQ sauce. Pro tip? Make sure to press your tofu before cooking it. Tofu comes packed in water, and this needs to be pressed out before cooking to allow for the absorption of other saucy flavours. Layer tofu between paper towels and press gently to remove excess water. Then, cover the tofu with two more fresh pieces of paper towel, and rest a dinner plate on top for 20 minutes to allow the remaining moisture to soak out. Now you’re ready to try any one of many BBQ tofu recipes easily found online – try Taste.com.au for ideas, or simply marinade tofu in the BBQ sauce at the back of your fridge before grilling!
Vegetable skewers, corn on the cob, and haloumi cheese provide yet more exciting vegetable barbecue options, whether you’re using them as a meat substitute or a side dish. And if you’re able to use seasonal, local produce, that makes your dish even more environmentally friendly! The same applies to the requisite pavlova for dessert – choose fruit that’s in season and grown locally for maximum flavour and planet goodness. Check out the Seasonal Food Guide to find out what’s in season in your local area.
We here at Otter wish you a happy long weekend, and hope you get to try out some new, greener BBQ treats this summer! If you’ve got a favourite veggie barbecue recipe, be sure to share it on our Facebook page, or tweet at us.
By Alex Peters
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