Serves: 5
FOR STEAK OR BURGERS, try big, fat portabello mushroom caps marinated in oil, red wine or vinegar, rosemary, salt, and pepper. Grill over Direct Medium heat and top with grilled onions, goat or blue cheese crumbles, or grill-roasted peppers. The texture of these brown beauties is so similar to beef it's uncanny. Polenta squares, brushed with olive oil, grilled over Direct High heat, and topped with sauces and grilled veggies also offer a wonderful change of texture and taste. And of course there are countless soy and veggie burger products on the market.
FOR CHICKEN OR VEAL, season thick slices of eggplant just as you would the meat and grill over Direct Medium heat. Made all the more wonderful by the grill.
FOR MEAT CHUNKS IN KABOBS, consider chunks of texturized vegetable protein ("TVP" in veggie-speak), which are available at health food stores and some grocers. They have a wonderfully dense, meatlike texture. Marinate 'em, skewer 'em, grill 'em over Direct Medium heat, devour 'em.
AND OF COURSE, TOFU (FIRM). Drain it, slice it, marinate it, grill it over Direct Medium heat, top it, layer it...you get the picture. Tofu's most endearing quality is that it takes on flavors easily without a fight. Season away!
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Meat Substitutes: Quick & Easy recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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