Grilling Vegan Style | John Schlimm


Who would have thought that vegan+grill=delicious?

Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ

TITLE: Grilling Vegan Style
AUTHOR: John Schlimm
PUBLISHER: Da Capo Lifelong Books

Featured Ingredient: Tempeh
Tempeh (English pronunciation: /ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]), is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate in the Sinosphere. [Wikipedia]

• • • • •

First Impression
Vegan isn’t in my culinary comfort zone. I think that has more to do with a general ignorance on my part of the subject matter rather than the food itself or the way in which it’s prepared. This book could go a long way to educating me on the topic. Bright colorful images artfully shot by Any Beadle Roth accompany many of the delicious looking recipes. It is loaded with dishes for the grill that could convince even the heartiest of carnivores to give a Stacked Portobello Burger a try.

• • • • •

What You’ll Find Inside (aka Table of Contents)

Grill Meets Vegan: The Basics of Firing Up
The Friendly Grill: Flame Meets Tofu, Tempeh, Seitan & More
Backyard Bites
Summertime Salads
Fired-Up Sides
Tapas on the Deck
Country Marinades for Tofu, Tempeh & Seitan
The Burgers Are Ready!
The New Tailgating Classics
Supper Under the Stars
Picnic Desserts
Grillside Happy Hours

• • • • •

Best of the Book (Our Favorite Recipes)

The more you read through the recipes the more you start to think of your own take on the dishes. That’s a good thing. I like cookbooks that get your culinary juices flowing. There were a few that looked “Simply Irresistible”.

Romaine Holiday Fiery baby Artichokes
Grill-Baked Potatoes Grilled Peaches with Raspberry Sauce
Bonfire of the Herbs Grill-Kissed Cauliflower
Italian Herb Burgers on Focaccia Slip-N-Sliders
Seventh Inning Stretch Tacos Two-Faced Avocado Sandwiches
Grilled Corn on the Cob with Piquant Sauce Portobellos with Roasted Leeks & Spinach


I can imagine enjoying the Tattooed Watermelon Salad (p61) on just about any warm summer evening. For me, The Blue Pear (p133) was the standout of the book. It’s a mouthwatering variation of a layered sandwich. Two flavors that are meant to be together. And, who could possibly resist A Pitcher of Margarita’s (p198)? Answer, no one.

There are a lot of recipes that feature tofu, tempeh and seitan. So, if that’s your thing, you’ll get a lot of satisfaction here. The ingredients are easily obtainable and the recipes are written in a clear and easy to follow style.

• • • • •

Special Features
The first two chapters of Grilling Vegan Style are information based. Chapter one focuses onGrilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ grilling in general. Lots of info on types of grilling equipment and terminology. I knew most of that stuff already. But, chapter two was a lesson that I sorely needed. It featured the big three of vegan fare: tofu, tempeh and seitan. I didn’t think that I knew virtually nothing about those three. But, after reading chapter two, I realized, much to my dismay, that it was sadly true. The chapter also contains details of other vegan food products (hot dogs, mayos, condiments….).

The back of the book has a large list of online grilling resources. It’s useful for both vegan and non-vegans. And, of course the obligatory page of conversions and measures. I’m beginning to think that if I pick up a cookbook that doesn’t have that page, it will most certainly be the one time when I’ll need it the most.

• • • • •

Leading a vegan lifestyle is a commitment. It’s becoming easier because of people like John Schlimm. Thanks go out to those willing to share their knowledge with those of us who need a lesson or two. This cookbook has something for non-vegans too. There are tempting salads, desserts and sides to accompany whatever you’re serving as a main course. Finally, it’s light. The topic can be pretty heavy at times. John presents it in a fun, lively and fact filled manner.

Culinary Expertise Required: 6.0
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Would you like to own your very own copy of John Schlimm’s Grilling Vegan Style? We can make that happen. Here’s a handy dandy link for you.

Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ

Links, Resources and Other Press
John Schlimm’s Website
De Capo Lifelong
Grilling Vegan Style Video Trailer
Recipe: Carousing Cucumber Rounds with Rummy Hummus

One thought on “Grilling Vegan Style | John Schlimm

  1. Pingback: Corn and the Grill, Perfect Together | The Cookbook Man

Leave a Reply

Your email address will not be published. Required fields are marked *