Sunday is the perfect day to fire up the grill and enjoy a flavorful vegan BBQ with friends and family.
Vegan BBQ recipes are not only delicious but also packed with vegetables, plant-based proteins, and bold marinades.
From smoky grilled vegetables to hearty vegan burgers and skewers, there’s a recipe to satisfy every craving.
Plant-based grilling can be just as indulgent as traditional BBQ, with the added benefit of being nutritious and lighter.
These 15 Sunday vegan BBQ recipes are perfect for casual weekend gatherings, outdoor cookouts, or cozy backyard meals.
Each recipe is designed to maximize flavor while staying entirely plant-based, making your BBQ both fun and healthy.
Whether you’re a vegan, vegetarian, or simply exploring plant-based meals, these recipes will inspire your Sunday grilling routine.
Get ready to enjoy smoky, savory, and mouthwatering vegan dishes that make BBQ day unforgettable.
15 Delicious Sunday Vegan BBQ Recipes for Plant-Based Grilling
Vegan BBQ recipes can be as exciting and flavorful as any traditional BBQ.
These 15 Sunday vegan BBQ recipes offer a variety of options, from grilled veggies and marinated tofu to plant-based burgers and skewers.
Each dish is packed with flavor, wholesome ingredients, and the perfect balance of smoky, tangy, and savory notes.
Grilling vegan doesn’t mean sacrificing taste — it means exploring creative, colorful, and nutritious dishes.
With these recipes, your Sundays can become a celebration of plant-based BBQ that everyone will enjoy, whether vegan or not.
Smoky Grilled Portobello Mushrooms
Smoky grilled Portobello mushrooms are juicy, savory, and perfect for a relaxed Sunday vegan BBQ.
Marinated in olive oil, balsamic vinegar, garlic, and smoked paprika, these mushrooms absorb bold, rich flavors.
They have a hearty, meaty texture that makes them ideal for burgers or as a main dish.
Grilling enhances their natural umami and brings a smoky depth.
Ingredients:
- 4 large Portobello mushrooms, stems removed
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions:
- Preheat the grill to medium-high heat.
- In a bowl, whisk together olive oil, balsamic vinegar, garlic, smoked paprika, salt, and pepper.
- Brush mushrooms generously with the marinade.
- Grill for 5–7 minutes per side until tender and slightly charred.
- Serve immediately on plates or in burger buns.
Grilled Portobello mushrooms are smoky, savory, and satisfyingly hearty.
The marinade enhances umami flavors while the grill adds a perfect char.
It’s a versatile vegan BBQ dish suitable as a main or burger filling.
Every bite is rich, flavorful, and completely plant-based, perfect for Sunday gatherings.
BBQ Tofu Skewers
BBQ tofu skewers are smoky, flavorful, and perfect for a vegan Sunday BBQ.
Firm tofu is marinated in a tangy sauce of soy, maple syrup, garlic, and smoked paprika.
Vegetables like bell peppers, zucchini, and cherry tomatoes are threaded alongside the tofu for a colorful dish.
Grilling infuses smoky flavors while keeping the tofu firm and juicy.
Ingredients:
- 1 block firm tofu, cubed
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 1 clove garlic, minced
- 1 tbsp olive oil
Instructions:
- Preheat the grill to medium heat.
- Mix soy sauce, maple syrup, smoked paprika, garlic, and olive oil to make a marinade.
- Toss tofu cubes in the marinade for 20 minutes.
- Thread tofu and vegetables onto skewers.
- Grill skewers 5–7 minutes per side until vegetables are tender and tofu is slightly charred.
- Serve warm.
BBQ tofu skewers are colorful, smoky, and packed with flavor.
The marinade gives a sweet and savory balance while grilling enhances the texture.
It’s a fun, easy, and fully plant-based dish perfect for outdoor meals.
Ideal for Sunday gatherings or casual vegan BBQs that everyone will enjoy.
Grilled Veggie and Avocado Wraps
Grilled veggie and avocado wraps are smoky, fresh, and filling for a vegan BBQ.
Assorted vegetables like zucchini, bell peppers, and mushrooms are brushed with olive oil and grilled until tender.
Creamy avocado adds richness and a satisfying texture.
Wrapped in soft tortillas, this dish is portable, light, and perfect for outdoor gatherings.
Ingredients:
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 avocado, sliced
- 4 large tortillas
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp smoked paprika
Instructions:
- Preheat the grill to medium heat.
- Toss vegetables with olive oil, smoked paprika, salt, and pepper.
- Grill vegetables 5–7 minutes until tender and slightly charred.
- Warm tortillas on the grill for 1–2 minutes.
- Fill tortillas with grilled vegetables and avocado slices.
- Roll up wraps and serve immediately.
Grilled veggie and avocado wraps are smoky, fresh, and satisfying.
The charred vegetables paired with creamy avocado create perfect flavor balance.
They’re easy to make, portable, and perfect for casual BBQs.
A colorful, nutritious, and fully vegan dish ideal for Sunday meals
BBQ Jackfruit Sliders
BBQ jackfruit sliders are tender, smoky, and deliciously vegan.
Young green jackfruit is shredded and marinated in a tangy BBQ sauce before being grilled.
The texture mimics pulled pork, making it a perfect plant-based alternative for sliders.
Served on soft buns with fresh slaw, this dish is indulgent yet completely plant-based.
Ingredients:
- 1 can young green jackfruit, drained and shredded
- 1/2 cup vegan BBQ sauce
- 4 slider buns
- 1/2 cup shredded cabbage
- 1 carrot, grated
- 1 tsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat the grill to medium heat.
- Heat olive oil in a pan and sauté shredded jackfruit for 5 minutes.
- Add BBQ sauce and simmer for 10 minutes.
- Mix cabbage and carrot for slaw; season with salt and pepper.
- Grill slider buns for 1–2 minutes.
- Assemble sliders with jackfruit and slaw, serve warm.
BBQ jackfruit sliders are smoky, tangy, and perfectly tender.
The pulled texture mimics traditional BBQ meat while staying vegan.
It’s an indulgent, satisfying dish for Sunday grilling or gatherings.
Everyone will enjoy the smoky, flavorful, plant-based slider experience.
Grilled Corn on the Cob with Chili Lime Butter
Grilled corn on the cob with chili lime butter is sweet, smoky, and vibrant.
Corn is brushed with a vegan chili-lime butter, then grilled until lightly charred.
The combination of spice, tang, and natural sweetness makes this a standout side dish.
It’s perfect for complementing other vegan BBQ mains or enjoying on its own.
Ingredients:
- 4 ears of corn, husked
- 2 tbsp vegan butter
- 1/2 tsp chili powder
- 1 tsp lime juice
- Salt to taste
Instructions:
- Preheat the grill to medium heat.
- In a small bowl, mix vegan butter, chili powder, lime juice, and salt.
- Brush corn generously with chili-lime butter.
- Grill corn 10–12 minutes, turning occasionally until lightly charred.
- Serve immediately with extra butter if desired.
Grilled corn on the cob with chili lime butter is smoky, tangy, and flavorful.
The chili-lime butter enhances the natural sweetness of the corn.
It’s a perfect side dish for any Sunday vegan BBQ.
A simple, delicious, and fully plant-based recipe that everyone will enjoy.
Grilled Veggie and Quinoa Salad Bowls
Grilled veggie and quinoa salad bowls are hearty, smoky, and nutrient-packed for a vegan Sunday BBQ.
Assorted vegetables like zucchini, bell peppers, and eggplant are grilled to perfection and paired with fluffy quinoa.
A tangy lemon-tahini dressing ties the flavors together.
This dish is perfect for a wholesome main or side, combining protein, fiber, and vibrant flavor.
Ingredients:
- 1 cup cooked quinoa
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup eggplant, diced
- 2 tbsp olive oil
- 1 tbsp tahini
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions:
- Preheat the grill to medium heat.
- Toss vegetables with olive oil, salt, and pepper.
- Grill vegetables 5–7 minutes until tender and slightly charred.
- Combine cooked quinoa and grilled vegetables in a bowl.
- Drizzle with tahini and lemon juice before serving.
Grilled veggie and quinoa salad bowls are smoky, fresh, and filling.
The charred vegetables complement the nutty quinoa beautifully.
It’s a colorful, nutritious dish perfect for Sunday BBQs.
Every bite is satisfying, healthy, and completely plant-based.
BBQ Tempeh Steaks
BBQ tempeh steaks are smoky, savory, and packed with plant-based protein.
Tempeh slices are marinated in a tangy, sweet BBQ sauce before being grilled to perfection.
Grilling adds depth and caramelization, making this dish rich and flavorful.
It’s ideal for a main course at a vegan Sunday BBQ or paired with sides.
Ingredients:
- 1 block tempeh, sliced into 1/2-inch steaks
- 1/2 cup vegan BBQ sauce
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions:
- Marinate tempeh slices in BBQ sauce, olive oil, smoked paprika, salt, and pepper for 20 minutes.
- Preheat the grill to medium heat.
- Grill tempeh 4–5 minutes per side until caramelized.
- Serve hot with extra BBQ sauce if desired.
BBQ tempeh steaks are smoky, tender, and full of flavor.
The marinade and grill create a rich, satisfying texture.
It’s a hearty plant-based main ideal for Sunday grilling.
Delicious, protein-packed, and fully vegan — a standout BBQ dish.
Grilled Pineapple with Chili Lime Glaze
Grilled pineapple with chili lime glaze is sweet, smoky, and tangy — a perfect vegan BBQ dessert.
Fresh pineapple slices are brushed with a zesty glaze and grilled until caramelized.
The combination of spice, citrus, and natural sweetness makes it irresistible.
It’s ideal for finishing a Sunday BBQ on a refreshing, tropical note.
Ingredients:
- 1 fresh pineapple, sliced into rings
- 2 tbsp lime juice
- 1 tbsp maple syrup
- 1/2 tsp chili powder
- Pinch of salt
Instructions:
- Preheat the grill to medium heat.
- Mix lime juice, maple syrup, chili powder, and salt to make a glaze.
- Brush pineapple slices with the glaze.
- Grill 2–3 minutes per side until caramelized and slightly charred.
- Serve warm.
Grilled pineapple with chili lime glaze is smoky, tangy, and sweet.
The caramelization enhances natural pineapple sweetness with a hint of spice.
It’s a simple, delicious, and vegan-friendly dessert for Sunday BBQs.
Every bite is refreshing, tropical, and satisfying.
Vegan BBQ Pulled Mushrooms
Vegan BBQ pulled mushrooms are tender, smoky, and packed with rich, tangy flavor.
Shredded mushrooms are simmered in a smoky BBQ sauce, mimicking pulled meat texture.
Perfect as a main dish, sandwich filling, or topping for grain bowls.
It’s a hearty, fully plant-based dish ideal for Sunday gatherings or outdoor cookouts.
Ingredients:
- 2 cups oyster mushrooms, shredded
- 1/2 cup vegan BBQ sauce
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Slider buns or bread for serving
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add shredded mushrooms and sauté for 5 minutes.
- Stir in BBQ sauce, smoked paprika, salt, and pepper.
- Simmer 10–12 minutes until mushrooms are tender and coated.
- Serve on slider buns or as desired.
Vegan BBQ pulled mushrooms are smoky, savory, and hearty.
The texture mimics pulled meat while remaining fully plant-based.
It’s a flavorful main dish perfect for Sunday BBQs.
Everyone will enjoy the smoky, tangy, and satisfying taste.
Grilled Vegetable Foil Packets
Grilled vegetable foil packets are colorful, smoky, and convenient for a vegan BBQ.
Assorted vegetables are tossed with olive oil and herbs, then grilled in foil to steam and caramelize.
Perfect for sides or a light main, they retain moisture and flavor while cooking evenly.
They’re easy to prepare and serve, making Sunday BBQs stress-free and delicious.
Ingredients:
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 1 small onion, sliced
- 2 tbsp olive oil
- 1 tsp dried herbs (thyme or rosemary)
- Salt and pepper to taste
- Aluminum foil
Instructions:
- Preheat grill to medium heat.
- Toss vegetables with olive oil, herbs, salt, and pepper.
- Place vegetables on foil, fold into sealed packets.
- Grill 15–20 minutes until tender, turning halfway.
- Carefully open foil and serve.
Grilled vegetable foil packets are smoky, tender, and flavorful.
The foil traps steam while the grill adds caramelized flavor.
They’re an easy, colorful, and fully vegan side for Sunday BBQs.
Every bite is wholesome, savory, and satisfying.
Grilled Lemon Herb Cauliflower Steaks
Grilled lemon herb cauliflower steaks are smoky, tangy, and hearty, perfect for a Sunday vegan BBQ.
Thick cauliflower slices are brushed with olive oil, lemon juice, and fresh herbs, then grilled until tender and caramelized.
This plant-based dish serves as a satisfying main or side, rich in flavor and texture.
It’s simple to prepare yet impressive for weekend gatherings.
Ingredients:
- 1 large cauliflower, sliced into 1-inch steaks
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions:
- Preheat the grill to medium-high heat.
- Mix olive oil, lemon juice, thyme, oregano, salt, and pepper in a bowl.
- Brush cauliflower steaks with the mixture.
- Grill 5–7 minutes per side until golden and tender.
- Serve immediately, garnished with fresh herbs.
Grilled lemon herb cauliflower steaks are smoky, tangy, and flavorful.
The charred edges enhance natural cauliflower sweetness while herbs add aromatic depth.
It’s a wholesome, satisfying plant-based dish for Sunday BBQs.
Perfect as a main or side, this recipe impresses without complexity.
BBQ Lentil and Veggie Burgers
BBQ lentil and veggie burgers are hearty, smoky, and packed with plant-based protein.
Cooked lentils are combined with vegetables, spices, and oats to form flavorful patties.
Grilling infuses a smoky taste while keeping the burgers firm yet tender.
These burgers are perfect for slider buns or full-sized sandwiches at a Sunday BBQ.
Ingredients:
- 1 cup cooked lentils
- 1/2 cup grated carrot
- 1/4 cup finely chopped onion
- 1/4 cup oats
- 2 tbsp BBQ sauce
- 1 tsp smoked paprika
- Salt and pepper to taste
- Olive oil for grilling
Instructions:
- In a bowl, mash lentils slightly and mix with carrot, onion, oats, BBQ sauce, smoked paprika, salt, and pepper.
- Form into 4–6 patties.
- Preheat grill to medium heat and brush with olive oil.
- Grill patties 4–5 minutes per side until firm and lightly charred.
- Serve on buns with toppings of choice.
BBQ lentil and veggie burgers are smoky, hearty, and flavorful.
The combination of lentils and vegetables provides protein and texture.
They’re a satisfying plant-based main for Sunday grilling.
Delicious, wholesome, and fully vegan — perfect for family and friends.
Grilled Zucchini and Bell Pepper Skewers
Grilled zucchini and bell pepper skewers are colorful, smoky, and perfect for a vegan BBQ.
Vegetables are marinated in olive oil, garlic, and herbs, then threaded onto skewers and grilled until tender.
They make a visually appealing side or light main, full of flavor and nutrients.
These skewers are quick to prepare and ideal for outdoor gatherings.
Ingredients:
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 clove garlic, minced
- Salt and pepper to taste
- Skewers
Instructions:
- Preheat grill to medium heat.
- Mix olive oil, oregano, garlic, salt, and pepper in a bowl.
- Toss vegetables in the marinade.
- Thread vegetables onto skewers evenly.
- Grill 5–7 minutes per side until lightly charred and tender.
- Serve warm.
Grilled zucchini and bell pepper skewers are smoky, vibrant, and flavorful.
The charred edges bring out the natural sweetness of the vegetables.
They’re a simple, nutritious, and colorful addition to any Sunday vegan BBQ.
Perfect as a side or light main, these skewers please every palate.
Smoky BBQ Eggplant Sliders
Smoky BBQ eggplant sliders are tender, rich, and bursting with plant-based flavor.
Sliced eggplant is brushed with BBQ sauce and grilled until soft, caramelized, and smoky.
Served on slider buns with fresh greens, these sliders make a satisfying vegan main dish.
They’re ideal for casual Sunday BBQs or weekend gatherings with friends and family.
Ingredients:
- 1 medium eggplant, sliced into 1/2-inch rounds
- 1/2 cup vegan BBQ sauce
- 4 slider buns
- 1 cup fresh lettuce
- Olive oil for brushing
- Salt and pepper to taste
Instructions:
- Preheat the grill to medium-high heat.
- Brush eggplant slices with olive oil, salt, and pepper.
- Grill 4–5 minutes per side until tender and slightly charred.
- Brush with BBQ sauce during the last minute of grilling.
- Assemble sliders with lettuce and grilled eggplant on buns.
Smoky BBQ eggplant sliders are tender, flavorful, and satisfying.
The caramelized eggplant pairs perfectly with smoky BBQ sauce.
They’re an easy, indulgent, and fully vegan option for Sunday grilling.
Perfect for family gatherings or casual outdoor meals.
Grilled Sweet Potato Rounds with Herb Dressing
Grilled sweet potato rounds with herb dressing are smoky, sweet, and vibrant for a vegan BBQ.
Thick sweet potato slices are grilled until caramelized and topped with a zesty herb vinaigrette.
This side dish is both colorful and nutritious, complementing any plant-based main course.
It’s simple to make, visually appealing, and perfect for Sunday gatherings.
Ingredients:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
Instructions:
- Preheat grill to medium-high heat.
- Brush sweet potato rounds with olive oil, salt, and pepper.
- Grill 5–7 minutes per side until tender and lightly charred.
- Mix parsley, lemon juice, and Dijon mustard for herb dressing.
- Drizzle dressing over grilled sweet potatoes and serve.
Grilled sweet potato rounds with herb dressing are smoky, sweet, and vibrant.
The charred edges enhance natural sweetness while the herb dressing adds freshness.
They’re a colorful, nutritious, and fully vegan side dish.
Perfect for Sunday BBQs or outdoor gatherings, easy to prepare and enjoy.
