Grilled plant-based recipes

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This collection brings together CuisineSavvy recipes explicitly tagged Grilled. It is a focused way to explore the catalogue without scrolling through every plant-based recipe on the site. Tags describe the recipe as published; they are not inferred from a title or from a search phrase. That makes the recipes here a more dependable match for the topic, while still leaving room for different cuisines, courses, cooking methods and levels of complexity.

Use the filter below to narrow these grilled recipes by an ingredient, dish or cooking style, then sort the complete set by newest, oldest or HealthScore. Each recipe links to its full ingredients, method, declared allergens and nutrition panel, so you can compare the details that matter to you rather than relying on a label alone. Nutrition needs vary from person to person; where a category relates to a medical condition or prescribed diet, use the recipe data as a starting point and follow advice from your qualified healthcare professional.

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Grilled Aubergine Parmigiana

Smoky, charred aubergine layered with fierce tomato sauce, a savoury cannellini cream and torn basil — this is a parmigiana that earns its name without any dairy, and tastes deeply of fire and the garden. The white bean layer melts into the sauce as it bakes, setting into something rich and almost molten beneath a crisped wholemeal crumb. Serve it straight from a cast-iron dish at the table, with a glass of Sicilian red or something cold and fizzy alongside.

HealthScore 90

Low FODMAP Chimichurri Tempeh Steaks

A plant-based, low FODMAP adaptation of IBS Game Changer's Chimichurri Flank Steak. Thick tempeh planks are marinated overnight in a tangy, herb-forward bath of vegan red wine, garlic-infused olive oil, tamari and lime, then griddled until deeply charred and sliced on the diagonal. A vibrant, less-oily chimichurri — just half a cup of oil for six servings rather than the conventional cup-plus — is spooned generously over the top. Three key swaps make this version both fully plant-based and low FODMAP: tempeh replaces flank steak because it slices into sturdy planks, holds a marinade beautifully and sits within the Monash University low FODMAP threshold at 83 g per serve; vegan Worcestershire sauce (free of onion and garlic) replaces conventional Worcestershire sauce, which is neither vegan (it contains anchovies) nor low FODMAP (most versions contain onion and garlic); and the red wine is specifically a vegan wine, since conventional wines are often fined with animal-derived agents such as isinglass or casein. Garlic flavour comes entirely from garlic-infused olive oil — safe on a low FODMAP diet because fructans do not dissolve in oil — and the gentle onion note comes from the green tops of spring onion only, never the high-FODMAP white bulb.

HealthScore 84

Grilled Peach Salad with Vegan Halloumi and Dukkah

A vibrant summer salad featuring caramelized grilled peaches, crispy seared tofu halloumi, and aromatic dukkah spice blend. The tangy lemon-Dijon dressing and fresh herbs create a perfect balance of sweet, savory, and spicy flavors in this completely plant-based dish.

HealthScore 85

Grilled Avocado with Hearts of Palm Ceviche

A vibrant vegan appetizer featuring smoky grilled avocados filled with a refreshing hearts-of-palm ceviche made with lime, cherry tomatoes, red onion, serrano chile, cilantro, and a hint of coconut milk for creamy richness.

HealthScore 87

Grilled Sea-Brined Tofu with Tomato-Caper Salsa

A bold, plant-based adaptation of Mediterranean grilled whole branzino. Extra-firm tofu is pressed, soaked in a kelp-and-sea-salt brine for genuine marine depth, then wrapped in nori — which crisps and chars on the grill exactly as fish skin does — and grilled over high heat until golden. The vibrant tomato-caper salsa, bright with Kalamata olives, balsamic, and fresh parsley, is kept exactly as in the original. Aromatic lemon slices, rosemary, and flat-leaf parsley frame the slabs on the grate. Fully vegan; no flavour compromises.

HealthScore 81

Tempeh Asada Tacos

A fully plant-based take on Over The Fire Cooking's grilled carne asada, swapping flank steak for tempeh. Steamed first to open up the bean cake and cut through bitterness, then soaked for just one to two hours in the classic carne asada marinade — amber beer, citrus, white vinegar, coriander, cumin, garlic and jalapeño — and finished over a screaming-hot grill for real char and grill bars. Sliced into strips and served in warm corn tortillas with lime, chopped onion and fresh coriander, it delivers everything the original promises.

HealthScore 88

Spicy Mexican Grilled Cauliflower "Chicken" with Carrots and Broccoli

A bold, smoky, and fiery plant-based take on grilled Mexican-spiced "chicken." Whole cauliflower steaks and florets stand in for chicken pieces, marinated in a punchy chipotle-ancho chili paste with cumin, smoked paprika, and lime, then charred over an open BBQ flame alongside caramelized carrots and broccoli. Fresh jalapeños and cilantro finish the dish with brightness and heat. 100% vegan, totally satisfying, and packed with flavor from every angle.

HealthScore 88