Make Sure the Veggies are Well-Oiled

The key to making moist, juicy vegetables on the grill is to cover them in olive oil. Olive oil locks in their moisture and prevents them from drying out. Make sure you hold off on salting them until they are finished cooking.

Use a Basket

To prevent smaller vegetables from falling through the grates, cook them in a grilling basket. Cherry tomatoes, Brussels sprouts, squash, and asparagus cook will in them.

Place Your Vegetables Over Direct or Indirect Heat

Based on the size of the vegetable and its density, they will take different amount of times to cook and should be cooked over either direct or indirect heat. If the vegetables take 20 minutes or less to cook, place the grate directly above the flame and if they take more than 20 minutes to cook, keep them away from direct heat. Turn them halfway through cooking.

Marinade After Cooking

Wait to salt and pepper and marinade your vegetables with viniagrette and sauces until after they come off the grill.

The post Tips For Grilling Vegetables appeared first on thedancingcucumber.com.

Whether you are vegan or not, using this recipe will make sure that you are getting a robust, flavorful sauce, that is tangy, spicy, and incredible.

Instructions

Making the sauce is essentially just throwing all the ingredients into a pot in no specific order, except for adding the water at the end, bringing it to a boil, and then down to a simmer and cooking. Where it gets complicated is how many different spices you need, and you really do need all of the spices to accomplish the desired flavor. The spices you will need are as follows: 1/2 teaspoon of each black pepper, smoked paprika, onion powder, garlic powder, and chili powder. Put all the spices in a pot with 1/2 cup of ketchup, 3 tablespoons of apple cider vinegar, 1 tablespoon of white vinegar or lemon juice, 1 tablespoon of vegan or regular Worcestershire sauce if you don’t mind that it won’t be vegan, 1 tablespoon of mustard, and finally, 1/3 cup of water at the end. Bring to a boil, down to a simmer, and cook for 15-20 minutes and you’ve got sauce!

The post This Vegan BBQ Sauce Makes Everything Better (Even Meat) appeared first on thedancingcucumber.com.

Make Sure the Veggies are Well-Oiled

The key to making moist, juicy vegetables on the grill is to cover them in olive oil. Olive oil locks in their moisture and prevents them from drying out. Make sure you hold off on salting them until they are finished cooking.

Use a Basket

To prevent smaller vegetables from falling through the grates, cook them in a grilling basket. Cherry tomatoes, Brussels sprouts, squash, and asparagus cook will in them.

Place Your Vegetables Over Direct or Indirect Heat

Based on the size of the vegetable and its density, they will take different amount of times to cook and should be cooked over either direct or indirect heat. If the vegetables take 20 minutes or less to cook, place the grate directly above the flame and if they take more than 20 minutes to cook, keep them away from direct heat. Turn them halfway through cooking.

Marinade After Cooking

Wait to salt and pepper and marinade your vegetables with viniagrette and sauces until after they come off the grill.

The post Tips For Grilling Vegetables appeared first on thedancingcucumber.com.

Whether you are vegan or not, using this recipe will make sure that you are getting a robust, flavorful sauce, that is tangy, spicy, and incredible.

Instructions

Making the sauce is essentially just throwing all the ingredients into a pot in no specific order, except for adding the water at the end, bringing it to a boil, and then down to a simmer and cooking. Where it gets complicated is how many different spices you need, and you really do need all of the spices to accomplish the desired flavor. The spices you will need are as follows: 1/2 teaspoon of each black pepper, smoked paprika, onion powder, garlic powder, and chili powder. Put all the spices in a pot with 1/2 cup of ketchup, 3 tablespoons of apple cider vinegar, 1 tablespoon of white vinegar or lemon juice, 1 tablespoon of vegan or regular Worcestershire sauce if you don’t mind that it won’t be vegan, 1 tablespoon of mustard, and finally, 1/3 cup of water at the end. Bring to a boil, down to a simmer, and cook for 15-20 minutes and you’ve got sauce!

The post This Vegan BBQ Sauce Makes Everything Better (Even Meat) appeared first on thedancingcucumber.com.