To me grilled food is the best food ever. But I live in West Michigan, where we are not known for sunny days or grilling weather for about 9 months of the year.

Seriously.

So the idea that I could have great vegan food without a grill?

Yes, please.

Great Vegan BBQ without a Grill Cookbook Review

The whole weather grilling issue is the reason I was attracted to this cookbook! Plus, I knew it would be filled with amazing recipes because of the authors behind the book. Linda and Alexa Meyer run the popular food blog, Veganosityand have graciously contributed to a few of our own Bad to the Bowl recipe round up posts. Be sure to check out their Vegan BLT salad on our 35 nourishing main dish salads for spring!

This cookbook is one you will want to not only keep handy all summer long to impress guests at your backyard BBQ but all winter long for when you get that longing for some delicious plant based BBQ. It is full of something for everyone from plant based party dips, delicious sauces (because life is all about that flavor!) and meat-free vegan BBQ mains.

A Cookbook for the Whole Family

I don’t say that lightly as my kids are young and fit the typical ‘picky’ kid scenario. So I know when my son keeps asking me ‘when are going to make the Grilled Potato Steaks with Vegan Bacon and Mayo from that Vegan BBQ cookbook’, it is a huge sign to me that there is something special with a recipe!

So whether, you are a plant based newbie, just veg-curious or have already adopted a vegan lifestyle, this book is one that you will want to keep close by for your next game day, backyard BBQ or pool party.

Just to entice you a little more check out the titles of these recipes:

Texas BBQ Brisket BBQ
Jerk Chick’n Steak on a Stick
Smoky Mac ‘n’ Cheese with Coconut Bacon

And to entice you a little more, the gals behind the Great Vegan BBQ without a Grill, have graciously agreed that we could share a recipe with you to try!

Recipe Testing

First, let’s talk the sauce! Have-It-Your-Way Chipotle BBQ sauce is one you will want to add into your sauce rotation on a regular basis. It is sweet and spicy and I honestly think it got better as it sat in my fridge all week! I was adding a dab of it here and there to my salad bowls all week to take the flavor to the max. Making homemade BBQ sauce reminded me that a homemade sauce is always better than store bought!

The black bean burgers had nice flavor and were easy to put together – which makes them perfect for a busy family! The combination of the oat flour and cornmeal really makes these burgers hold up well – more so than any vegan homemade burgers I have tried in the past!

The only modification I made was to use my air fryer to cook them in instead of frying on the stove. I only made the switch up because my air fryer is new, and I am obsessed with using it for everything right now!

But I think that goes to show – you have cooking options with these vegan black bean burgers! I cooked them at 375 degrees for about 15 – 20 minutes in the air fryer and basted the tops of the burgers twice during cooking time. The air fryer also allowed me to skip using oil – which if you are avoiding oil and do not have an air fryer, you could alternately cook these in the oven – BUT they will not turn out as crisp. For a crispier plant based burger the stovetop or the air fryer are your better option!

So let’s get to the recipe! (check out the beautiful official cookbook photo below!)

Find this cookbook to buy on the Veganosity website.

Smoky Chipotle BBQ Black Bean Burger +[Great Vegan BBQ without a Grill Cookbook Review]

Recipe by VeganosityCourse: Main

Servings

servings

Black bean burger full of chipotle taste!

Ingredients

Smoky Chipotle BBQ Black Bean Burger
½ cup (120 ml) Have-It-Your-Way Chipotle BBQ sauce (recipe below), divided
3 tsp (15 ml) extra-virgin olive, divided*
1 small white onion, finely diced
3 tbsp (32 g) seeded, chopped poblano pepper
2 (15-oz [425-g]) cans black beans, divided (reserve liquid)
½ cup (86 g) yellow cornmeal
½ cup (45 g) oat flour
3 tbsp (45 ml) aquafaba
1 tsp salt
Pepper to taste
additional items: hamburger buns, Lettuce
Vegan cheese, Vegan Buttermilk Ranch Dressing (recipe in cookbook) or store bought
Have it Your Way Chipotle BBQ Sauce
1/2 tsp cornstarch
2 Tblsp warm water
2 cups canned tomato sauce
4 cloves minced garlic
1/3 cup apple cider vinegar
3 Tblsp dark molasses
1 1/2 tsp sea salt
1/3 cup coconut sugar or dark brown sugar
1 tsp onion powder
1 tsp ground cumin
1/4 to 1 tsp ground chipotle pepper (see note)
1/2 tsp ground pepper (see notes)

Directions

Make the Have-it-Your-Way Chipotle BBQ Sauce if you don’t already have some on hand (see step 8).
Heat 1 teaspoon of olive oil in a medium skillet on medium heat**. Add the onion and poblano pepper and cook, stirring frequently, until the onion is soft and translucent, approximately 5 minutes.
Drain the beans (reserve the liquid) and rinse well. Put 2¼ cups (140 g) of the beans in a food processor and pulse until they’re creamy. Scrape the beans into a mixing bowl and add the remaining whole beans. Add the onion and peppers, cornmeal, oat flour, aquafaba, 3 tablespoons (45 ml) of BBQ sauce, salt and pepper to the bowl and stir until combined.
Scoop a ½ cup (120 ml) of the black bean mixture from the bowl and form into a patty. Continue making patties with the rest of the mixture. Brush a liberal layer of the BBQ sauce on both sides of the burgers.
5. Heat a grill pan or a skillet on medium-high heat and brush with 2 teaspoons (10 ml) of oil. 6. Place the burgers in the pan, cover and cook for approximately 5 to 7 minutes, gently flip and cook for another 5 to 7 minutes.
Even though these burgers hold together well, they’re still veggie burgers, and can break apart if you are too rough while flipping.
Put the lettuce on the buns and top with your toppings of choice! Or enjoy Bad to the Bowl style in a vegan bowl!
Have it Your Way BBQ Sauce
In small bowl whisk cornstarch and water together until smooth and creamy.
Pour tomato sauce into small saucepan on stove and add garlic, apple cider vinegar, molasses, salt, sugar, onion powder, cumin, chipotle pepper and pepper.
Bring to boil. As soon as sauce begins to boil, reduce the heat to low and simmer for approximately 20 minutes. Stir frequently to prevent scorching.
Add cornstarch mixture and whisk until thickens. Cook another 5 – 8 minutes.
Store in fridge in air tight container up to two week.

Notes

*if you are omitting oil, instead of frying you could alternately bake in the oven, but they won’t be as crisp
**if you are omitting oil, water or veggie broth sauté
Note: Add chipotle pepper and black pepper by 1/4 t. at a time to get desired amount of heat for your tastebuds.