Learn how to prepare tasty dishes without ingredients of animal origin

Vegan barbecue has become popular as a tasty and nutritious option, which allows people to enjoy a delicious meal without consuming animal protein. It was with this in mind that Chef Lucio Manosso created a special menu using plant-based meats available on market shelves.

“Barbecue is one of the most popular meals in Brazilian culture, and the idea is to show how flexitarian audiences, who consciously seek to reduce their consumption of animal protein, can have the complete experience of a traditional barbecue, with the same flavor, succulence and usual format, but with 100% plant-based ingredients”, explains Alessandra Mattar, food engineer.

Next, see how to prepare 6 side dishes for a vegan barbecue!

• 4 tablespoons dried oregano
• 2 tablespoons dried marjoram
• 1 tablespoon dried thyme
• 1 tablespoon dried chili pepper flakes
• 2 finely chopped garlic cloves
• 1 bunch of chopped parsley
• 1/2 cup red wine vinegar
• 1 cup of olive oil
• 1/2 cup of water
• Salt and ground black pepper to taste

In a container with a lid, place the dry seasonings and hydrate with water. Let it rest for 30 minutes. Afterwards, add the other ingredients and mix. Cover and let rest for 24 hours. Serve immediately.

Tip: for a classic choripan, cut a baguette or French bread in half, lengthwise. Spread some chimichurri on the halves and place them on the grill just to seal. Assemble the sandwich with grilled vegan sausage and chimichurri sauce.

• 2 tablespoons vegetable margarine
• 1 tablespoon of olive oil
• 2 onions peeled and cut into thin slices
• 2 tablespoons soy sauce
• 1 tablespoon of sugar
• 1 red pepper, seeded and cut into thin strips
• 1 cup roasted cassava flour
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin powder
• 1/2 bunch of chopped green scent
• Salt and ground black pepper to taste

In a large frying pan, add half the margarine and olive oil and place over medium heat to heat. Reduce heat, add onion and brown. Add the paprika and sauté for 5 minutes. Add the soy sauce, sugar, seasonings, remaining margarine and flour and sauté for another 3 minutes. Turn off the heat and season with salt, black pepper and green scent. Serve immediately.

Tip: serve with vegetable protein-based sausage.

• 300 g cooked cauliflower florets
• 1/4 cup of olive oil
• Juice of 1/2 lemon
• 3 garlic cloves, peeled and crushed
• 1 tablespoon sour cassava starch
• 4 tablespoons of water
• French bread cut into slices, salt and oregano to taste
• Oil for greasing

In a blender, place the cauliflower florets, olive oil, lemon juice, garlic, tapioca starch and salt and blend until creamy. Without stopping beating, gradually add the water and beat to combine. Afterwards, place the bread on a baking tray greased with olive oil and fill with the cream. Sprinkle with oregano and bake in a preheated oven at 200°C for 15 minutes. Serve immediately.

• 1 clove of garlic, peeled and crushed
• 1 tablespoon mustard
• Juice of 1/2 lemon
• 1/2 cup cashew nut milk
• 250 ml canola oil
• 1/2 pack of green scent
• Salt and ground black pepper to taste

In a blender, place the garlic, mustard, lemon juice and nut milk and blend on low speed. Without stopping beating, gradually add the canola oil until it reaches the consistency of mayonnaise. Add the green chilli, salt and black pepper and beat lightly. Serve immediately.

Tip: serve the mayonnaise with a picanha-flavored burger made from vegetable protein.

• 1/2 cabbage, cleaned and cut into thin strips
• 1 peeled and grated carrot
• 1/2 cup seedless raisins
• 1/2 cup vegan mayonnaise
• 4 tablespoons of apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon of sugar
• 2 tablespoons chopped green chilli
• Salt and ground black pepper to taste
• Water

In a pan, add water and salt and bring to a boil over medium heat. Add the cabbage and blanch for 30 seconds. Afterwards, wash the cabbage under running water, drain and place in a container. Add the other ingredients and stir to combine. Refrigerate until ready to serve.

Tip: this salad tastes better if prepared the day before.

• 2 plantains, peeled and chopped
• 1/2 red onion peeled and chopped
• 2 tablespoons finger pepper
• Juice of 1 lemon
• Salt, olive oil and chopped parsley to taste

In a container, place the plantains and drizzle with lemon juice. Add the other ingredients and stir to combine. Refrigerate until ready to serve.

By Fernanda Valente and EdiCase Editorial