Vegetarian Gas Barbecue: Meatless indulgence for fans of the gas grill cuisine

By Mattis Lundqvist

A book full of vegetarian recipes for the gas barbecue; when it should be delicious enjoyment without meat.

Perfectly formed barbecue enjoyment - the vegetarian way:
Would you like a grilled salmon steak with herb butter...
...or how about tofu courgette feta skewers?
Looking for delicious main dishes for spontaneous visitors...
...or simply in the mood for something good from the grill?

Gas barbecue + vegetarian dishes = perfect eating pleasure

• Language: English
• Publisher: tredition
• Release date: Aug 25, 2022
• ISBN: 9783347718807

Mattis Lundqvist

Hallo, ich bin es: Mattis aus dem schönen Freiburg. Als Kind einer deutschen Mutter und eines schwedischen Vaters habe ich schon früh gelernt, dass die Küche in verschiedenen Ländern sehr unterschiedlich sein kann und man immer über den - im wahrsten Sinne des Wortes - Tellerrand sehen sollte, wenn man neue und aufregende Rezeptideen sucht. Meine kulinarischen Erlebnisse und Reisen möchte ich deshalb teilen und wünsche Ihnen viel Spaß bei der Lektüre!

Book preview

Fish dishes

Grilled Alaskan salmon

Ingredients for 8 servings

Preparation time: 6 hours 30 minutes or 30 minutes pure working time

Note: Makes an excellent main course with pasta salad.

Ingredients:

8 x 120 g salmon fillet

120 ml coconut oil

4 tbsp. soy sauce

4 tbsp balsamic vinegar

4 tbsp spring onions, finely chopped

3 tsp brown sugar

2 garlic cloves, crushed

1 ½ tsp ground ginger

2 tsp red pepper flakes

1 tsp sesame oil

½ tsp salt

Preparation:

1. Place the fillets in a medium-sized glass dish.

2. In a medium bowl, mix the oil, soy sauce, spring onions, vinegar, brown sugar, ginger, garlic, pepper, salt and sesame oil. Whisk everything together thoroughly.

3. Pour over the fish and then cover. Leave to rest in the fridge for 4-6 hours.

4. Heat the grill (approx. 150-190 degrees).

5. Grill the pre-marinated fish on the barbecue. Rule of thumb: Allow 10 minutes per 2 cm thickness. Do not forget to turn.

6. Serve and enjoy.

Nutritional information per serving:

280 calories | 13 g fat | 2 g carbohydrates | 39 g protein

Halibut fish steaks from the grill

Ingredients for 2 servings

Preparation time: 180 minutes

Note: If you don't like garlic, use a teaspoon of wild garlic salt as a substitute.

Ingredients:

2 halibut fillets, approx. 200 g

1 tablespoon lemon juice

6 tbsp extra virgin olive oil

1 clove of garlic, crushed

1 tsp basil

1 tablespoon parsley

1 tsp salt

1 tsp black pepper

Vegetable garnish of your choice

Preparation:

1. Whisk the garlic, basil, lemon juice, parsley, salt and pepper with the olive oil.

2. Pour the marinade over the halibut fillets and rub in gently. Refrigerate for 2 - 3 hours.

3. Preheat the grill to high heat (approx. 200-250 degrees).

4. Drain the excess marinade from the fillet and grill for about 5 minutes on each side, or until the fish is well cooked.

5. Serve warm with your choice of vegetable garnish and enjoy.

Nutritional information per serving:

488 calories | 44 g fat | 2 g carbohydrates | 23 g protein

Tuna tartare avocado with chilli

Ingredients for 4 servings

Preparation time: 40 minutes

Note: A vegetarian tartar variant in which the mixture of cold and warm fish parts gives the dish that certain something. If you don't like it raw, you can omit the tartar part of the dish and heat the tuna to be grilled thoroughly. In step 8, however, a little olive oil should be added to the tuna filling in the avocado halves so that the tuna can be cooked.

The whole thing doesn't get too dry.

Ingredients:

2 tuna steaks (around 300 g each)

4 avocados, unpeeled but halved and pitted

Juice of one lemon

3 tomatoes, diced

6 stalks basil

Olive oil (amount as required)

A pinch of sea salt

A pinch of commercial salt

Black pepper to taste

A few chilli flakes (if you don't like it spicy: leave out)

Preparation:

1. Light the grill (approx. 160 degrees). Pluck off a few leaves of the basil. Chop the rest of the basil.

2. Grill the avocado halves with the cut side down over medium heat. Ready as soon as the typical grill pattern has appeared in the flesh. If necessary, use aluminium foil if the avocados otherwise threaten to burn.

3. Dice some of the tuna steaks (about 30% of the total). Mix with chilli flakes, olive oil and lemon juice in a bowl. Season with salt and pepper. Leave the marinade to soak in for a few minutes.

4. Salt the remaining tuna (70% of the total amount) and drizzle with olive oil.

5. Grill on both sides, but only until lukewarm and still a little glassy in the middle.

6. Mix the tomatoes with sea salt, a