Every barbie aficionado wants to add to their line-up, and it doesn’t get much better than the recipes in cookery writer Katy Beskow’s new book Vegan BBQ. We’re talking pumpkin steaks, tofu skewers, mango flatbreads and fruit salsas, as well as the mouth-watering plant-based picks on these pages. Tongs at the ready – let’s fire up the heat!
SERVES 4
DELI PICKLE MAYO
Tangy, crunchy and oh-so creamy, this mayo is loaded with deli counter faves including gherkins, pickled onions and capers. It’s the perfect addition to your barbecue feast.
• 4 tbs vegan mayonnaise
• 4 pickled gherkins, roughly diced, plus 1 tbs of pickling vinegar from jar of gherkins
• 4 mini pickled onions, quartered
• 2 tbs capers, drained of brine
• Handful of fresh dill, finely chopped•
