Ultimate Vegan Asian BBQ Picnic Platter

Vegan Asian BBQ picnic on a wooden table featuring smoky grilled jackfruit, spicy wasabi-mayo coleslaw, wildflowers, and a linen napkin, set outdoors with greenery.
Ultimate Vegan Asian BBQ Picnic Platter

Introduction

Introducing the Ultimate Vegan Asian BBQ Picnic Platter, a dish that melds smoky, spicy, and umami flavors into a vegan delight, perfect for turning any ordinary picnic into a flavorful feast.

Ingredients

  • 1 lb jackfruit, fresh or canned, drained and shredded\n- 1/4 cup hoisin sauce\n- 2 tbsp soy sauce\n- 1 tbsp chili paste\n- 2 cloves garlic, minced\n- 1 inch ginger, grated\n- 1 tbsp sesame oil\n- 1 tbsp rice vinegar\n- 1 cup vegan mayonnaise\n- 1 tbsp wasabi paste\n- 4 cups shredded cabbage\n- 1/2 cup shredded carrots\n- 1/4 cup chopped scallions\n- 1 tbsp sesame seeds\n- Salt and pepper to taste

Instructions

  1. Preheat your grill or barbecue to medium-high heat.\n2. In a bowl, mix hoisin sauce, soy sauce, chili paste, garlic, ginger, and sesame oil. Add the shredded jackfruit and toss to coat evenly.\n3. Place the marinated jackfruit on the grill and cook for about 5-7 minutes on each side, until slightly charred and crispy.\n4. In another bowl, whisk together vegan mayonnaise, wasabi paste, and rice vinegar until smooth.\n5. Combine shredded cabbage, carrots, and scallions in a large bowl. Pour the wasabi-mayo dressing over the vegetables and toss to mix well. Season with salt and pepper.\n6. Serve the grilled jackfruit alongside the spicy coleslaw, garnished with chopped scallions and sesame seeds.

Enjoy this Asian-inspired vegan BBQ platter at your next outdoor gathering or picnic. It’s sure to impress with its bold flavors and satisfying textures, making it a new favorite for any occasion.

Emily

Additional Information
NutritionfactsCalories: 350 per serving, Fat: 20g, Carbohydrates: 35g, Protein: 8g. 
Preparation Time30 minutes 
Allergy InformationContains soy and sesame.