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
Andalusian Gazpacho (Traditional & Smoked)
Scarlet, ice-cold and electric with ripe tomato and sherry vinegar, this is one of the great soups of the world — silky from the emulsion, faintly grassy from the green pepper, and deeply refreshing in a way that nothing cooked can quite replicate. It is already entirely plant-based, already raw, and entirely as it should be. Serve in small bowls with diced garnishes alongside, or drink it from a glass as they do in Seville in August.
HealthScore 80
Barbecue Gnocchi with Butternut Squash and Za'atar
Crisp-edged gnocchi, smoky from the barbecue, tumbled with sweet late-summer tomatoes, caramelised squash and a toasted za'atar and nutritional yeast crumb that delivers every savoury note the dish needs — this is late September on a plate, and it is as good as it looks. A cold glass of dry rosé or a pale ale alongside would not go amiss.
HealthScore 82
Low FODMAP BBQ Tofu Skewers with Lemon Rosemary Sauce
A fully plant-based, low FODMAP take on Monash University's classic BBQ Chicken Skewers with Lemon Sauce. Cubes of pressed firm tofu are threaded onto skewers with courgette rings and red pepper chunks, grilled until golden and lightly charred, then finished with a silky lemon, rosemary and maple syrup pan sauce. Garlic-infused olive oil stands in for fresh garlic — the standard Monash substitution — delivering rich allium flavour without a single fructan. Bright, smoky and weeknight-fast.
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
Creamy Vegan Picnic Coleslaw
A vibrant, tangy, and creamy plant-based coleslaw perfect for picnics and gatherings. This colorful side dish combines crisp green and red cabbage, shredded carrots, and red onion with a creamy vegan dressing made from vegan mayonnaise, apple cider vinegar, Dijon mustard, and celery seed. It's refreshing, crunchy, and completely dairy-free.
HealthScore 79
Grilled Chickpea Fries with Lemongrass Maple Marinade
Crispy, golden panisse-style chickpea fries — naturally vegan and gluten-free — finished on the barbecue for smoky char and brushed with a clear, fragrant lemongrass-maple marinade. The secret is two-stage cooking: a pan-fry builds the crust that lets them hold on the grate, and the light marinade goes on at the grill, not before. Plan ahead — the base needs at least 2 hours in the fridge (overnight is better) before it can be cut and cooked.
HealthScore 78
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
Jackfruit Fajita Bites
Smoky, flame-kissed pulled jackfruit fajita bites made entirely on the BBQ — no oven, no hob, no indoor steps needed. Young green jackfruit stands in brilliantly for beef: dried well after rinsing so it chars and crisps at the edges rather than steaming. Pepper and onion strips go straight onto the grill grates for that essential fajita char, tortillas warm on the grill in seconds, and everything is finished with fresh lime and creamy avocado. Sized for a party — makes 24 one-or-two-bite hors d'oeuvres that guests can grab with one hand while mingling.
HealthScore 84
Smoky BBQ Tofu Skewers
Pressed tofu marinated in smoked paprika and tamari, threaded with peppers and red onion, then grilled and finished with homemade miso mayonnaise marmalade.
HealthScore 79
BBQ Vegetable & Quinoa Salad
Charred peppers, red onion and courgette folded through lemony quinoa with grilled corn and peppery leaves. The smoky centrepiece of a plant-based summer table.
HealthScore 86
BBQ Corn on the Cob
Sweetcorn grilled straight over the coals until blistered, then rolled in smoked paprika, lime zest and chopped coriander.
HealthScore 74
Tangy Green Bean & Almond Salad
A refreshing, tangy green bean salad tossed with lemon zest, Dijon mustard, almonds, and fresh basil. A crunchy, vibrant side dish perfect for summer meals or light lunches.
HealthScore 85
