Vegetarian BBQ Options | The Student Pocket Guide
by Sage Fitzpatrick

BBQ season is now upon us. The smell of sausages, burgers and chicken will linger in the air. But for some, deciding what to eat at the weekly BBQ can be a hassle. For vegetarians, the options tend to be limited to processed meat-free versions of the above. Until now – The Student Pocket Guide is here to help. These vegetarian options aren’t just for those who don’t eat meat. They are perfect for those trying to have a healthier lifestyle, who are saving money or people who just like to try new things. So, if you try anything new this summer, why not try these recipes at your next garden party!

Stuffed Mushrooms Peppers: (Serves Two)

Anything stuffed full of cheese is great and this is no different. This recipe is quick and easy to do. What’s more, you can always add meat for your other guests, or try switching the peppers for mushrooms, marrows or beef tomatoes.

For this you will need:

2 red peppers, 1 packet of couscous or rice, half an onion, tomato puree and lots and lots of cheese

How to make it:

  1. Cut and de-seed each pepper
  2. Cook the couscous or rice according to packet instructions
  3. Mix the couscous/rice with the onion and tomato puree
  4. Add the meat to the mixture (optional)
  5. Scoop the mixture inside each pepper
  6. Sprinkle the cheese on top of each pepper
  7. Replace the top of each pepper and wrap in tin foil
  8. Cook on the BBQ until soft

BBQ Jacket Potato: (Serves Four)

Jacket potatoes are another easy vegetarian option for BBQ’s. Use this recipe to begin with, but once you become more confident, you can add other ingredients to suit your and your guests’ taste buds.

For this you will need:

4 large jacket potatoes, 250g of crème fresh, 4 handful of spinach, 1 tomato, 1red onion, small packet of chestnut mushrooms

How to make it:

  1. Prick the potato and bake in the over for 1hour
  2. Peel and finely dice the tomatoes, onions and mushroom
  3. Fry the mushrooms, onions and tomatoes for a few minutes
  4. Cook the spinach
  5. Once the potato has cooked scoop out the insides
  6. Mix the crème fresh, tomatoes, onions, mushrooms and spinach with the potato insides
  7. Wrap the potatoes in tin foil and place on the BBQ until crispy