#MeatlessMonday: Easy, Quick BBQ Recipes

Life & Love | Gerren Keith Gaynor | 05/23/2014 | 09:00 AM EDT

Who said you had to have meat to enjoy a delicious BBQ?

Planning to cookout now that the weather’s getting warmer?


Why not include some meatless options for those who are vegetarian or happen to honor #MeatlessMondays? Contrary to popular belief, you don’t need meat to enjoy an awesome BBQ - and Centric’s here to prove it. Not convinced? Try these delicious meatless recipes and let us know what you think!


Classic Veggie Burger



1/2 cup uncooked brown rice

1 cup water

2 (16 ounce) cans black beans, rinsed and drained

1 green bell pepper, halved and seeded

1 onion, quartered

1/2 cup sliced mushrooms

6 cloves garlic, peeled

3/4 cup shredded mozzarella cheese

2 eggs

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon garlic salt

1 teaspoon hot sauce

1/2 cup dry bread crumbs, or as needed


Directions: Bring brown rice and water to boil in saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes. Preheat outdoor grill for high heat. Lightly oil sheet of aluminum foil. Mash black beans in large bowl with fork until thick and pasty; set aside. Place bell pepper, onion, mushrooms, and garlic in the bowl of food processor, and chop finely. Stir bell pepper mixture into mashed black beans. Place brown rice and mozzarella cheese in the food processor, and process until combined. Stir mixture into the black beans. Whisk together eggs, chili powder, cumin, garlic salt, and hot sauce. Stir egg mixture into black bean mixture. Stir in bread crumbs, adding additional bread crumbs as needed until mixture is sticky and holds together. Divide into 6 large patties. Place patties onto prepared foil, and grill until browned and heated through, about 8 minutes per side.



Grilled Tofu Skewers with Sriracha Sauce



1 (8 ounce) container extra firm tofu, drained and sliced into large chunks

1 zucchini, cut into large chunks

1 red bell pepper, cut into large chunks

10 large mushrooms

2 tablespoons sriracha chili garlic sauce

1/4 cup soy sauce

2 tablespoons sesame oil

1/4 cup diced onion

1 jalapeno pepper, diced

ground black pepper to taste



Directions: Place tofu, zucchini, red bell pepper, and mushrooms in bowl. Mix sriracha sauce, soy sauce, sesame oil, onion, jalapeno, and pepper in small bowl, and pour over tofu and vegetables. Toss lightly to coat. Cover, and allow to marinate at least 1 hour in refrigerator. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Thread tofu and vegetables on to skewers. Grill each skewer 10 minutes, or to desired doneness. Use any remaining marinade as a dipping sauce.



Parmesan Roasted Corn on the Cob



1/2 cup mayonnaise

5 ears corn, husk and silk removed

1 cup shredded Parmesan cheese

1 tablespoon chili powder

1 teaspoon salt


Directions: 1 teaspoon ground black pepper Directions: Preheat outdoor grill for medium-high heat and lightly oil grate. Brush thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill. Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.



Marinated Veggies


1/2 cup thickly sliced zucchini

1/2 cup sliced red bell pepper

1/2 cup sliced yellow bell pepper

1/2 cup sliced yellow squash

1/2 cup sliced red onion

16 large fresh button mushrooms

16 cherry tomatoes

1/2 cup olive oil

1/2 cup soy sauce

1/2 cup lemon juice

1/2 clove garlic, crushed 


Directions: Place zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in large bowl. In small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over vegetables. Cover bowl, and marinate in refrigerator for 30 minutes. Preheat grill for medium heat. Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

(Photo: David Zentz / Getty Images)

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