Veganism, vegetarianism and flexitarianism are all booming. Around 1% of Brits and 3% of Americans now follow a plant-based diet, and there’s expected to be a fivefold growth by 2030. Fortunately, there are loads of great substitutes on the market, from meat alternatives to more exciting vegetables, pulses and grains, but not everybody knows how to cook with them under all circumstances. Barbecuing is more popular than ever, but would you know where to start if you weren’t throwing on the usual meaty sausages or burgers?

With plant-based diets on the rise, many people are wondering how they can still enjoy their beloved barbecues. A survey conducted for vegan meat company, Beyond Meat in the UK, revealed 54% of people struggle to know what to cook for their friends following a plant-based diet and 17% weren’t aware they could barbecue plant-based meat.

Beyond Meat also found the most pressing barbecue concerns are not knowing when things are cooked properly, burning food, and running out of food.  But fear not, here are some top tips on how to throw the perfect plant-based barbecue from barbecue lover and flexitarian Peter Andre, who has teamed up with Beyond Meat, Weber UK Grillmaster Dan Cooper and barbecue stylist Monda Steponavaite from The Social Set-Up. We've also got loads of great vegan side dishes to go with the main event.

Preparation is always key. Clean your barbecue before using it and keep it at least three feet (1m) away from walls and fences. Make sure you’ve got the right tools for the job too: a set of long tongs and a spatula will be your best allies, as well as heat-resistant barbecue mitts and a meat thermometer. Knowing the internal temperature of your meats (plant-based or not!) will make sure you never undercook your food. No one wants to leave a barbecue with food poisoning or having suffered through eating chewy food.

Master your grill skills in just three simple steps, with the Weber method for barbecuing. First, pre-heat your barbecue to the desired cooking temperature. Second, we know it’s tempting to peek, but keep the lid down while cooking as much as possible to allow smoke to circulate, and keep the heat in. It’ll save you time and fuel. Lastly, use a combination of direct heat on one side of whatever you’re cooking, and indirect heat on the other. This will give you a nice sear and a juicy centre.

Your plant-based pals (and we’re sure your meat-loving friends will want in on the action too) have so many options when it comes to barbecues now. While we love a portobello mushroom burger as much as the next person, think past that to some delicious plant-based protein alternatives that will sear and char on the barbecue for some full-on flavour. We’re talking sausages, burgers and mince, which you could turn into yummy plant-based koftas. 

Treat your plant-based products like you would any other meats: remember to season them and use rubs and marinades to enhance the flavour. For marinades, it’s better to cook the plant-based meat first, and then brush and reheat to make sure you don’t alter the texture and still achieve that nice sear. Think spicy meatballs and zingy kebabs – with spices, the possibilities are endless. And don’t forget to grill your buns for added deliciousness.

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A nice table setting can turn a barbecue into an occasion, so it’s time to make that set-up memorable. Stylist Monda Steponavaite from The Social Set-Up likes using different objects to create different heights for serving plates. Get creative with wooden crates and cake stands. Add pops of colour with flowers, bud vases, or eucalyptus stems, and save money by foraging for flowers and acorns. 

When it comes to your crockery, long gone are the days of matching sets. It’s all about creating an eclectic mix of vases, ornaments, plates, bowls and cutlery. Pop a couple of lemons next to your flowers, and look for different textures, funky placemats and colourful glasses. Keep it relaxed and accessible to make sure your guests can reach the food, which is arguably the most important bit.

Spray-paint old bottles for vases, the quirkier the better. Use old fabric to create cute cloth napkins by cutting 40cm x 40cm squares and folding them. Look around your house for funky items that may fit the story you want to tell, and put that long-forgotten Pinterest board to use. 

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Nearly as important as the food, is the drinks. Pitchers of iced water with citrus slices or fresh cucumber make for a nice refreshment and look great too. Pop some raspberries or strawberries in your fizz glasses, or get some nice mixers and serve up some refreshing spritzes. Have a nice selection of both alcoholic and soft drinks, and keep them cold.

Read our guide to no and low alcohol drinks

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Let every guest customise their burgers and hot dogs with lots of condiments and toppings. Flexitarian Peter Andre likes to top his plant-based burger with caramelised onions and beetroots, an ode to his Australian roots, where beetroots are a common barbecue staple. Today the market is full of incredible plant-based options such as vegan mayo and plant-based cheese. And don’t forget the classics: some iceberg lettuce and sliced tomatoes for crunch, or opt for some sauteed mushrooms for that umami (savoury) kick. Crispy onions, shoestring potatoes or crushed crisps (trust us on this one!) make for wonderful hot dog toppings, and gherkins will add a nice pickled zing. 

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One of the many reasons a barbecue is so delicious is that searing at high temperatures creates new delicious flavour compounds in food through the Maillard reaction and caramelisation. This applies to many foods: fruits for example are delicious on the barbecue, so why not opt for some grilled pineapple, peaches or fruit skewers? Serve them on their own, or with some plant-based ice cream or sorbet for the perfect finale. 

Discover more of our best barbecue recipes

A lot of barbecuing is focused on the meats, but side dishes deserve the spotlight too. Next time you’re barbecuing, have some easy side dishes and salads people can help themselves to in between waiting for the next plant-based burger to arrive. We've got some great ideas to inspire you.

Swap everyday fries for sweet, sticky potato wedges roasted in rosemary, garlic, olive oil and sweet Marsala wine. Serve with a homemade spicy tomato sauce for a satisfying barbecue side dish.

Get the recipe for potato wedges with spicy tomato sauce here

These smoky beans don't take long to prepare and are a great accompaniment to your barbecued plant-based meat. There are no beans to soak as the recipe uses canned black beans. Top with sour cream (or a vegan alternative) and fresh coriander to serve.

Get the recipe for smoky black beans here

Barbecued okra is a complete transformation, so different to fried. Before grilling, it's coated in a tasty seasoning of sea salt, black pepper, chilli flakes, garlic powder, onion powder and olive oil. You could also experiment with different flavourings, adding in herbs and spices like crushed fennel seeds and chopped rosemary.

Get the recipe for barbecued okra here

This is such a great, and different, potato dish, which should be served hot. The potatoes are blanched then cooked on the grill. The dressing consists of fresh tarragon – which works so well with the smoky flavours – chopped peanuts, extra-virgin olive oil, lemon and chilli. If you have time, cook the potatoes from raw on the barbecue, which will take around an hour and makes the smokiness more intense.

Get the recipe for BBQ potatoes with peanuts, tarragon and chipotle here

This vibrant salad has a lot going on – sweet mango, crunchy vegetables and leaves, punchy pomegranate seeds and a sweet and spicy lime dressing, all topped with crunchy peanuts. It needs to be assembled just before serving, but the dressing, vegetable preparation and peanuts can all be made a few hours ahead.

Get the recipe for mango salad with candied peanuts here

Bulgar wheat is quick to cook and great combined with a few other ingredients in tabbouleh, a Middle Eastern salad. This recipe is super simple: the grain is tossed with spring onion, red pepper and a drizzle of olive oil. It can be served hot or cold. Add a squeeze of fresh lemon to serve.

Get the recipe for red pepper tabbouleh here

A food processor makes easy work to grate the apple and carrots for this bright salad. If you don't have one, use a box grater instead. The zippy dressing is made from lemon juice, salt, brown sugar and oil, and the finishing touch is a scattering of chopped spring onions and toasted walnuts. It'll keep for a couple of days in the refrigerator if you want to prep ahead for a barbecue.

Get the recipe for carrot and apple salad here

This salad is sunshine on a plate. It radiates brightness in colour and flavour, thanks to sweet golden beetroot, zesty orange and aniseed flavours from fennel. The beets are roasted with thyme and garlic for even more flavour. An orange and ginger dressing rounds out the dish. Without the lettuce and herbs, it will keep for a few days in the fridge.

Get the recipe for beetroot, orange and fennel salad here

This warm baked sweet potato salad will steal the show with its bold flavours. Tamari (gluten-free soy sauce), lime juice and chillies make it sharp, salty and spicy. Roasted peanuts add crunch and a handful of coriander and mint keep it fresh. Simply reheat the potatoes once cooked, then add the dressing and herbs to serve.

Get the recipe for baked sweet potato salad here

Versatile and high in protein, a tin of chickpeas makes a quick side dish. Once they are drained and rinsed, toss in olive oil and paprika, season well then roast in a hot oven until just crisp. Add to chopped tomatoes, roasted red peppers, black olives or whatever you fancy, with olive oil and a squeeze of lemon juice and some fresh herbs. You could add some crumbled vegan feta or soft goats' cheese too.

Let's face it – most shop-bought coleslaw lacks crunch. Homemade is the way to go. You can use a combination of any vegetables with bite: red cabbage, carrots, white cabbage, fennel, onions and even sprouts, when in season. Our Caribbean-inspired recipe also includes mango and a really good kick of chilli.

Get the recipe for hot and fruity coleslaw here

Rich and creamy potato salads not your thing? Try a lighter version with a vinaigrette dressing. Be sure to add the dressing when the potatoes are still warm, whether you're serving it hot or at room temperature, so it can be fully absorbed.

Get the recipe for new potato salad with mint and chives here

If your avocados are a little underripe, grilling will soften them. Here they are combined with wild rice, baby carrots, broccoli, cherry tomatoes and fresh herbs, dressed with a nutty tahini and lemon dressing. It will keep in the fridge overnight too.

Get the recipe for grilled avocado salad here

You can't beat a great tomato salad. You should store tomatoes out of the fridge because cold temperatures dull their flavour, but if you've kept them in there, make sure they're at room temperature before preparing and serving. Good-quality tomatoes don't need much – add your best extra-virgin olive oil, a little sweet balsamic, plenty of sea salt and black pepper. Scatter over some basil, oregano or parsley to serve.

Find our favourite tomato recipes here

This vibrant salad works equally well with fish, meat or griddled halloumi cheese. The quinoa is cooked in stock for extra flavour. Add in some crunchy radish, sweet broccoli, blanched kale and pomegranate seeds then dress with a sweet mustard dressing. 

Get the recipe for quinoa salad with asparagus and kale here

In this Sicilian-style salad, a twist on a traditional caponata, aubergine is grilled then marinated in oil, lemon juice, vinegar, garlic, toasted pine nuts and raisins. This recipe uses baby aubergines but the large variety is fine too. Just cut into chunks. It's served at room temperature – perfect for making ahead of time.

Get the recipe for Sicilian aubergine salad here

A fresh, clean-tasting bowl of greens with the zing of fresh mint makes a perfect side salad for any grill. It is worth removing the outer skin of the broad beans, which is quite tough and earthy. You can do this in advance. With sautéed shallots, shredded lettuce and fresh lemon juice, it's all ready in 30 minutes and serves six.

Get the recipe for broad bean salad with lettuce, shallots and mint here

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