Summer is finally here, the sun is shining, and it’s time to fire up the grill. But what about your vegan friends? Too often, BBQs can be a meat-centric affair that leaves those on a plant-based diet feeling left out. Fear not! In this article, we will share five delicious vegan sides that are sure to impress both vegans and non-vegans alike.

Grilled Corn on the Cob

• 4 ears of corn in their husks
• 2 tbsp vegan butter
• 1 tbsp nutritional yeast
• Pinch of salt and black pepper

Grill the corn on medium heat for about 15-20 minutes, turning occasionally. Once the corn is cooked, remove the husks and slather with the vegan butter, nutritional yeast, salt, and pepper mixture.

Chickpea Salad

• 1 can of chickpeas
• 1 diced red pepper
• 1 diced yellow pepper
• 1 diced red onion
• 1/2 cup chopped parsley
• 1/4 cup olive oil
• 1 lemon, juiced
• Salt and pepper to taste

Combine all the ingredients in a large bowl and mix thoroughly. Serve the salad chilled for the best results.

Grilled Sweet Potato Wedges

• 2 large sweet potatoes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste

Cut the sweet potatoes into wedges and place them in a large mixing bowl. Add the olive oil, smoked paprika, garlic powder, salt, and pepper to the bowl and mix until the wedges are evenly coated in the seasoning. Grill the sweet potato wedges on medium heat for 15-20 minutes, and serve hot.

Grilled Zucchini with Spicy Tomato Sauce

• 4 medium-sized zucchinis
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 can of diced tomatoes
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp dried oregano

Cut the zucchinis into thin, even slices and toss them with olive oil, salt, and pepper. Grill the zucchini slices on medium heat for about 8-10 minutes until they are tender and lightly charred. While the zucchinis are grilling, combine the diced tomatoes, smoked paprika, cayenne pepper, and oregano in a saucepan and heat over medium heat until the sauce is heated through. Serve the grilled zucchini slices with the spicy tomato sauce on top.

Potato Salad

• 3 lbs baby potatoes
• 1/2 red onion, diced
• 1/4 cup chopped chives
• 1/2 cup vegan mayo
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• Salt and black pepper to taste

Cook the potatoes in boiling water for 20-25 minutes, or until they are tender. Drain the potatoes, and let them cool completely. Combine the diced red onion, chopped chives, vegan mayo, mustard, apple cider vinegar, salt, and pepper in a large mixing bowl. Add the cooked, cooled potatoes to the bowl and mix thoroughly. Chill the potato salad in the refrigerator for at least an hour before serving.

Conclusion

With these five amazing vegan sides, you're sure to impress both vegan and non-vegan guests at your next BBQ. Whether you choose to make one or all of these dishes, you can rest easy knowing that your vegan friends will have something delicious to munch on while you fire up the grill. Happy BBQing!