I found the recipe in The Ultimate Vegan Barbecue Cookbook all that’s in it is 1 cup cashews, 1/4 cup lemon juice, 1 tsp nutritional yeast, 1/2 tsp salt. Soak the cashews over night, next day drain them, then blend them up till smooth with the rest of the ingredients!
I'm trying to get a decent amount of use out of my grill before it gets too hot in AZ. I made Tandoori Tofu & Grilled carrots from the VBQ cookbook: https://www.amazon.com/VBQ_The-Ultimate-Vegan-Barbecue-Cookbook/dp/1615194568
I was really impressed with how both of them came out and will be making again. Relatively low prep & cook time. Just have to wait for everything to marinate.
Edit: it looks like the tandoori tofu is part of the preview of the pages of the book if you wanna peep the recipe! I made it just like the picture but with store bought naan.
I also agree with the beyond meat burgers and brats. also their Italian sausage is GREAT!! brush with barbecue sauce if need be! also quick condiment for brats and Italian sausages (even vegan or real). Curry Ketchup OMG so so good!! And super easy to make
Homemade Curry Ketchup
Makes about 1 cup
Ingredients
Steps
A little tip for the vegan grill.... add a touch of liquid smoke. (I like mesquite)
Balsamic Garlic Grilled Mushroom Skewers this would be a side dish
Grilled Portobello Mushroom Steaks
make some skewers, doesn't necessarily have to be this exact mix or sauce...
Peanut & Cilantro Grilled Veggie Skewers
maybe check out the VBQ cook book. maybe it will be your saving grace.
https://www.amazon.com/VBQ_The-Ultimate-Vegan-Barbecue-Cookbook/dp/1615194568/
1⅔ cups (200 g) vital wheat gluten
2 tablespoon nutritional yeast
1 tablespoon cornstarch
2 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground fennel seed
¾ cup (175 ml) pineapple juice
½ apple, grated
½ red onion, grated
2 tablespoon soy sauce
3 tablespoon olive oil
1 teaspoon prepared mustard
¾ cup (180 ml) basic barbecue sauce (page 173)
2 tablespoon olive oil
Preheat the oven to 350°F (180°C).
Mix the vital wheat gluten, nutritional yeast, cornstarch, garlic powder, paprika, fennel seed, pineapple juice, apple, onion, soy sauce, and 2 tablespoons of the olive oil. Stir first with a wooden spoon and then knead well by hand.
Spread the dough over a 9 x 13-inch (23 x 33 cm) baking sheet lined with parchment paper and press firmly with the back of your hand. Cut vertically down the middle and then make six cuts across the dough.
Mix the remaining 1 tablespoon olive oil and mustard until smooth. Brush evenly over the seitan and bake for 35 minutes. Then let cool.
Mix the barbecue sauce with the oil and brush evenly over the spareribs.
Sear the brushed side for 4 minutes over direct heat, then turn the ribs over and finish cooking them over indirect heat with the lid closed for 10 minutes.
adapted from this comment (don't ask me any questions): https://old.reddit.com/r/VeganFoodPorn/comments/ik8rnj/vegan_bbq/g3k01fe/
Please support the actual author of the recipe: https://www.amazon.com/dp/1615194568
Here you go!
Recipe: Vegan Spare Ribs https://imgur.com/gallery/kagwbZ9
From this cookbook: https://www.amazon.com/dp/1615194568/ref=cm_sw_r_cp_apa_i_s9CtFbM59WJBN