If you’re looking for a great vegan barbecue recipe this summer we have a scorcher for you. A great taste of that traditional smoked barbecue flavour that is perfect for a summer’s day.
- 6 sweet potatoes (washed and cut into wedges, skin on or off to your preference)
- 3 tbsp vegetable oil
- 1 tbsp toasted sesame oil
- 1 garlic clove (minced)
- 1 tbsp ginger (minced)
- 3 tbsp soy sauce
- 1 lime (juiced)
- 1 tbsp sesame seeds
- 50g plain peanuts (chopped)
- 1 green chilli (finely sliced)
- Bunch of spring onions (chopped)
- Set light to a lidded barbecue. For a coal barbecue let the flames die down and the coals turn to embers, for a gas barbie light it to 180C.
- Add the wedges to a bowl and drizzle with 1tbsp of vegetable oil.
- Lay out the wedges on a tray (try and space them equally apart as it ensures they don’t steam each other). Cook for 25 minutes until charred and softened.
- Whisk together the remaining oils, ginger, garlic, soy and lime juice. Baste the wedges with some sauce and return to the heat for another 30-40 minutes.
- When the potatoes seem glazed and sticky, remove and sprinkle on the sesame seeds and peanuts. Let them rest before placing them into a serving bowl. Sprinkle over the chilli and onions to serve.
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