Plant-Based Grilling

MingsBings  and Teriyaki Summer Vegetables

MingsBings on the Grill

Cheeseburger Bings
Fiesta Bings
Buffalo Cauliflower Bings
Sausage & Pepper Bings
Original Veggie Filled Bings

 

1.  Place frozen Bings in the middle of a preheated grill and cook on medium with lid closed for 12-16 minutes, flipping and moving only once. 

2.   Serve with your favorite sauces.  My recommendations below: 

a.    Cheeseburger- Non-Animal Sauce, recipe below

b.    Fiesta Bings- guacamole

c.    Buffalo Cauliflower Bings- dairy free ranch or Frank’s Red Hot

d.    Sausage & Pepper Bings- Triple Mustard Aioli

e.    Original Veggie Filled Bings- Dim Sum Dipper

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Non-Animal Sauce

1 cup vegan mayo (I like JUST Mayo)
1 large garlic pickle, fine diced
2 tablespoons ketchup
1 tablespoon of your favorite hot sauce

1.     In a bowl, mix all together.

Master Teriyaki Glaze

4 garlic cloves, minced
1 tablespoon minced ginger
1 cup tamari (Gluten Free soy sauce)
Juice and zest of 2 oranges
3 tablespoons brown sugar
Grape Seed oil to cook
Kosher salt and freshly ground black pepper to taste 

1.     Heat a saucepan over medium-high heat. Add oil and when it shimmers, add garlic and ginger. Sautéé until softened and fragrant, about 2 minutes. Add tamari, orange juice and zest and brown sugar. Stir to dissolve and bring to a boil over high heat. 

2.     Simmer slowly until reduced by half and syrupy, about 15 minutes. Remove from heat.

 

 

Summer Grilled Vegetables

2 summer squash, halved lengthwise, scored
2 large sweet potatoes
2 large onions, halved
2 fennel bulbs, halved and cored
1 bunch scallions
2 heads garlic halved
Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper to taste

1. Oil all the vegetables and season with salt and pepper to taste, except for the sweet potatoes. 

2. Fork the sweet potatoes and wrap them in damp paper towels. Microwave for 3-5 minutes until just barely soft in the middle so that you can still slice them. Let them cool slightly. Then cut them into 1 or2-inch thick slices to grill. 

3. Place vegetables on medium hot grill. Cook 2-3 minutes then flip. Move to the top rack of the grill or a cooler spot and brush on the glaze and cover.  When ready, flip again, glaze and serve on platter.

Ming Tsai