Smoky flavours and plant-based dishes bring everyone to the table
Turkey, stuffing and pumpkin pie have long been staples of the Thanksgiving table. But as more Canadians embrace plant-based lifestyles, the barbecue has become a secret tool for making Thanksgiving inclusive.
From smoky vegetables to hearty plant-based main courses, families are discovering new ways to bring everyone to the table – without vegetarians feeling left out or stuck with just side dishes.
“Few things bring people together quite like barbecue and Thanksgiving,” says Garry Scott, Vice President of Marketing at Napoleon. “When the barbecue is filled with options for everyone, you’re serving memories that bring people together.”
Napoleon suggests the following menu items to ensure vegetarians feel included this holiday:
- Main Course – Tofu is a versatile protein that makes a fantastic centerpiece for a plant-based Thanksgiving. Its firm texture holds up beautifully on the barbecue, and when seasoned well, it takes on rich, smoky notes that make it every bit as satisfying as a traditional main.
- Sides – Vegetables come alive on the barbecue. Wrap whole or sliced potatoes in foil and roast them over indirect heat, or barbecue sweet potato slices directly for a smoky caramelized flavour. Skewer mushrooms, zucchini, peppers and onions tossed in oil and vinegar, then cook over medium heat until tender with crisp edges. Even quick-cooking vegetables like asparagus or cherry tomatoes develop amazing char and aroma when touched by the barbecue’s flame.
- Grains – Grains can pick up barbecue flavour too. Toast quinoa or couscous in a barbecue-safe pan for a lightly smoky nuttiness, or barbecue corn on the cob and mix it into rice or grain salads. The barbecue transforms ordinary grains into a warm, flavourful complement that echoes the barbecue theme across the entire meal.
- Desserts: Barbecued fruit is the perfect way to finish a barbecue. Peaches, nectarines, plums, pineapple and apple caramelize beautifully on the barbecue. Serve them with coconut – or rice-based frozen desserts for a refreshing and memorable finale.
“Plant-based dishes don’t have to be an afterthought,” says Scott. “With a few creative touches on the barbecue, everyone – meat-eaters and vegetarians alike – can enjoy a full, delicious Thanksgiving feast.”
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