VBQ—The Ultimate Vegan Barbecue Cookbook: Over 80 Recipes—Seared, Skewered, Smoking Hot! (Paperback)
On Our Shelves Now
Calling all vegans: it’s your turn at the grill!
BBQ, make way for VBQ: smoky, succulent, and completely plant–based barbecued fare. Nadine Horn and Jörg Mayer have transformed the art of grilling into a veggie lover’s feast—complete with Grilled Bok Choy and Peppered Tofu Steak and everything in between. Here are over 80 recipes to satisfy every craving for food that’s fresh and fiery:
- BBQ classics: Eggplant Hot Dogs, Cauliflower Cutlets, Pulled Mushrooms Sandwiches
- Savory sides and sauces: Crunchy Coleslaw, Grilled Potato Salad, Cashew Sour Cream
- Global inventions: Eggplant Gyros, Tandoori Tofu Skewers, Vietnamese Pizza
Over 100 mouth–watering photos prove it: VBQ takes everything you love about BBQ and adds a kick of color, creativity, and flavor. Plus, Horn and Mayer’s illustrated guide to tools and techniques takes the guesswork out of using a chimney starter, getting the perfect char on your asparagus and tofu, and more.
You’ll be a vegan pitmaster in no time!
About the Author
Nadine Horn is a vegan cookbook author and knows how to make food look really pretty. She’s also an avid pottery geek and loves to throw clay around her small workshop. She and Jörg Mayer are the co-creators of EatThis!, the most popular vegan blog in Germany, and coauthors of VBQ: The Ultimate Vegan Barbecue Cookbook and The Ultimate Vegan Breakfast Book.
Jörg Mayer is a vegan cookbook author, photography and design geek, and hot sauce addict. He and Nadine Horn are the co-creators of EatThis!, the most popular vegan blog in Germany, and coauthors of VBQ: The Ultimate Vegan Barbecue Cookbook and The Ultimate Vegan Breakfast Book.
★ One of Amazon’s Best Books of the Month in Cookbooks, Food & Wine
“The good-for-the-planet call to arms continues its crescendo [with] VBQ: The Ultimate Vegan Barbecue Cookbook.”—The New York Times Book Review
“Vegans don’t have to be an afterthought at your next backyard party. VBQ—The Ultimate Vegan Barbecue Cookbook has more than eighty recipes using vegetables, tofu, tempeh, and seitan. You even get a crash course in choosing the right grill and how to avoid common mistakes when cooking vegan dishes.”—Insider
“With VBQ, vegans get a cookbook that is wholly their own . . . A welcome addition to our grilling repertoire. Eggplant Gyros meet Cauliflower Cutlets—this is not just veggies on a skewer, but a great mix of recipes for both the beginner and those with serious grill experience.”—The Amazon Book Review Omnivoracious
“Now even vegans can enjoy an evening centered on a backyard grill.”—Booklist
“VBQ is here to make sure vegans don't have something to just cope with at a summer cookout—rather, that there are plenty of dishes both non- and meat eaters alike can look forward to.”—Tasting Table
“Listen up—vegans Jörg Mayer and Nadine Horn have the chops when they fire up the grill.”—Steve Raichlen, Barbecue! Bible
“This cookbook offers a wealth of creative vegan barbeque recipes along with helpful tips. Once you see the photos, you’ll want to start grilling!”—Vegetarian Journal
“This illustrated barbeque cookbook offers such vegan alternatives as peppered tofu steak and eggplant hot dogs.”—Publishers Weekly
“Think vegans don’t have anything to barbecue? Think again! VBQ delivers amazingly creative and tasty plant-based dishes that will have even grilling novices claiming a dedicated spot outside on the grill.”—Kristy Turner, author of But I Could Never Go Vegan!
“Incredible—VBQ breaks through the conventional idea of grilling with exceptionally delicious plant-based recipes. As someone who is mostly vegetarian in a household of meat-eaters, I am always on the hunt for barbecue recipes that bridge the gap. Nadine and Jörg have solved my problem! From their quinoa and chickpea burgers to their vegan mozzarella, this collection of hearty and healthy alternatives for classic grilled dishes is a must-have resource.”—Abbey Rodriguez, founder of The Butter Half
“This brilliant book . . . is a must for any keen BBQer who’s looking to eat less meat.”—Independent UK