Support for LAist comes from
True LA stories, powered by you
Stay Connected

Share This

Food

Throw a Vegan-friendly BBQ!

Our reporting is free for everyone, but it’s not free to make.
LAist only exists with reader support. If you're in a position to give, your donation powers our reporters and keeps us independent.
5b2bbde94488b300092698d5-original.jpg

Like most people, I have gone through my vegetarian phases, my vegan phases and the worst of all - my low-carb phase. So my cooking is pretty versatile. I have a lot of vegan friends who love barbecues, and it only takes a few minor changes to make them more comfortable. Even if you are super-carnivorous, you can still host a barbecue that will make your vegan friends happy. First of all, you want to clean the hell out of your grill. It's a good idea to do this at the beginning of barbecue season anyways. Then get plenty of aluminum foil. Sure, you won't get the cool grill-marks, but it is vegan etiquette for everyone to cook their big, beefy burgers and tofu dogs on separate pieces of aluminum foil. Luckily, with the profusion of veggie hot dog, burger and even bratwurst substitutes, main courses aren't much of a challenge. Just double-check to make sure the buns are vegan. There are a number of websites listing vegan products, including Peta.org. There are often hidden animal products in food that are not that obvious, so if someone is really strict, it's best to check.

After the grill is taken care of, the second most important component of a barbecue is the ice chest. Luckily, most beer is vegan, with the notable exception of honey beers and Guinness. With liquors, you want to watch out for red food coloring #4, cochineal, also known as carmine or carminic acid (trust me, you really don't want to know). It is most notably found in Campari. If you want double-check, here is a vegan beer and wine guide .

Support for LAist comes from

(Delicious vegan recipes after the jump!)