Recipes for an animal-friendly BBQ

Easy and delicious dishes that make summer evenings even better

4 serves
35 minutes

Sweet potato burger


  • 1 sweet potato (200g)
  • ½ cup dried porcini mushrooms
  • 1 cup chickpea flour
  • 1 cup green peas (fresh or frozen)
  • ½ bunch smooth parsley
  • 1 tiny red onion
  • 1 tsp Kala Namak (black salt)
  • 1 tsp ground cumin
  • 2 tbsp peeled hemp seed
  • 2 tbsp basil seeds (or chia-seeds)
  • 100 ml water
  • Coconut oil (or similar oil) for frying


  • For 8 patties
  • Scrape the sweet potato lengthwise with a knife. Cook for about 40 minutes in the steamer or in the oven at 200 degrees for about 20 minutes. Let the sweet potato to cool down, remove the peel and crush the pulp with a fork. Put the porcini mushrooms in a small bowl covered with water. Soak for 30 minutes. Drain the water and drain the porcini mushrooms in a sieve. Cut into fine strips. Wash parsley and chop finely. Peel onion and dice. Mix all ingredients well. Heat coconut oil (or similar oil) in a pan. Sear the burgers from both sides in a pan and place on the grill after. 

Veggies – BBQ


  • 500g sweet potatoes
  • 2-3 tbsp olive oil
  • 1 tbsp bell pepper powder (sweet)
  • 1 tsp cardamom
  • 1 tsp salt
  • 1 sliced eggplant 
  • 2 big carrots, sliced lengthwise
  • 2 halved tomatoes
  • 2 red onions, peeled and halved
  • 2 peeled garlic cloves
  • 2 small bulb fennels
  • 4 mini peppers
  • 4 mushrooms
  • 1 branch rosemary


  • Slice sweet potatoes (not too thick). Mix olive oil with the rest of the spices and turn slices in it. Heat up the BBQ. Grill the sweet potatoes until they are soft. After that, you can continue by adding the other veggies with the branch of rosemary on the grill. Add your favorite flavours, herbs and spices.
  • Tip: Spread the tomatoes with green pesto.

3 delicious BBQ dips

Peavine Hummus


  • 550g peavines
  • 1 tbsp natron
  • 2 bay leaves

For hummus:

  • Chick peas
  • 1 tbsp curcuma
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1 tsp cardamom
  • 200g cashew butter
  • 1 tsp Kala Namak (black salt)
  • 1 small garlic clove
  • 80 ml water


  • 10 servings
  • Before: Let peavines soak in water overnight.
  • Put the soaked peavines in a colander and rinse well. Then cover with water in a saucepan, add natron and bay leaves and cook it gently for 25 minutes, until they are soft. Stay close to the saucepan to avoid overflowing if the heat is too high. Forming foam is quite normal, then simply remove it with a spoon.
  • Strain the chick peas, rinse well again with water and drain in a sieve.
  • Puree all ingredients in a blender to a creamy consistency.

Yoghurt-Tomato Dip


  • 500g natural soy yoghurt
  • 6 ripe tomatoes, finely diced
  • 1 tsp salt
  • 1 tbsp oregano
  • 2 tbsp hemp oil


  • Mix all ingredients well.

Curcuma Dip


  • 500g natural soy yoghurt
  • 1 tsp Kala Namak (black salt)
  • 1 tbsp curcuma
  • 2 tbsp hemp oil


  • Add the spices and oil to the yoghurt. Mix well.

A big thank you to Elfe Scirè Calabrisotto from Plantscape for providing the recipes.

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