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From portobello burgers to carrot dogs, Brown’s guide for plant-based grilling won’t have you missing meat.<\/p>\n

\n\t\"<p>Andrew
\n\t\t<\/i><\/p>\n

Andrew Eccles<\/p>\n<\/figcaption><\/figure>\n

Since she first went viral on TikTok in 2017 for taste testing a vegan BLT (of all things), the internet has followed and loved Tabitha Brown for her comforting big sister energy, bright smile, and plant-based lifestyle. The self-described entertainer has been vegan for seven years now, so it only makes sense that she\u2019s mastered the art of grilling\u2014minus the meat<\/a>.<\/p>\n

When you think of a typical cookout, you probably picture an assortment of hotdogs, burgers, BBQ chicken<\/a>\u2014veggies aren\u2019t the main event. But Brown is here to argue that they should be, and year after year, chefs and home cooks are getting more creative with their preparation.<\/p>\n

\u201cI think it\u2019s just going to improve more and more, and the more people are open to it, and they don’t really look at that like, \u2018Oh, you’re taking something away from me, but rather, you’re adding something new to my experience in eating,\u2019\u201d she tells Better Homes & Gardens. \u201cBut I also think it\u2019s gotten better, and because we also have more access to seeing recipes on social media, people are so much more inclined to try things. They\u2019re like, \u2018Oh, that looks good. Let me try it.\u2019 That\u2019s what happens when I do videos. And so I think as long as you keep making it fun and accessible and delicious, it\u2019ll just continue to grow and be bigger and better.\u201d<\/p>\n

\n\tRelated: Tabitha Brown Is on a Journey to Be Her True Self and You Can Follow Her Lead<\/a>\n<\/p>\n

“And so I think as long as you keep making it fun and accessible and delicious, it\u2019ll just continue to grow and be bigger and better.”<\/p>\n

Tabitha Brown<\/h3>\n

If you\u2019re new to eating plant-based, you might be hesitant to start with one of Brown\u2019s famous carrot dogs\u2014but she has plenty of tips for getting into vegan grilling. Whether you\u2019re making an effort to live more sustainably or have a family member who doesn\u2019t eat meat coming to your Fourth of July celebration, try adding portobello burgers<\/a> or glazed kebabs to your menu this year. (You may be pleasantly surprised by how quickly they get snapped up.)<\/p>\n

Plus, making sure there\u2019s something for everyone fosters that connection that comes from sharing a meal\u2014Brown\u2019s favorite part of throwing a cookout.<\/p>\n

\u201cI\u2019m like an old lady in my spirit,\u201d she says. \u201cI just remember my granny would be so excited to watch people eat her food, because it just feels so happy to know that she may be something that they like. And now I understand that, because I love to cook, but I love to watch people enjoy their food, right? Food brings us all together. It\u2019s something we all have in common, no matter how we eat.\u201d<\/p>\n

\n\tRelated: Tabitha Brown\u2019s House Rules\u2014Avoid Too Many Cooks in the Kitchen<\/a>\n<\/p>\n

Tabitha Brown\u2019s Favorite Thing to Grill This Summer: Kebabs<\/h2>\n

\u201cPineapple, bell peppers\u2014especially in the summer I like the red and yellow for the color\u2014then red onions, which I also call purple onions,\u201d she says. \u201cBut when you have it all together and you mix that glaze up, and when you grill it slowly, it\u2019s so delicious. And then I get a whole lot of things I love on one stick.\u201d<\/p>\n

For her glaze: \u201cGet a little bowl and put a little bit of lemon juice, a little bit of agave, Like Sweet Like Smoky seasoning<\/a>, coconut aminos, and you mix it all up together. Then you just take it and glaze it on as you\u2019re grilling. Turn it a little bit, put more on there so it just gets it all evenly throughout. And if you like a little heat you can add a little chili or garlic paste or you can do a little Sriracha.\u201d\u00a0<\/p>\n

\n\tRelated: 16 Grilled Vegetable Recipes to Make This Summer<\/a>\n<\/p>\n

Serving Up Her Favorite Grilled Veggie: Portobello Mushrooms<\/h2>\n

\u201cYou can do so much with them on the grill,\u201d Brown says. \u201cSome people use it as a steak substitute or as a burger. So you could do that or you can even slice it or mix it in with other veggies or have it as a side dish.<\/p>\n

\n\t\"Andy
\n\t\tAndy Lyons<\/i>
\n\t<\/figcaption><\/figure>\n

\u201cI do different things, but because I\u2019m mostly plant based, I eat a lot of whole foods\u2014I don’t eat as much processed food anymore. So a portobello mushroom [burger] for me is perfect. And then I have my own burger seasoning pack<\/a> that I marinate it in. Sometimes I do it overnight and let it soak up all the seasonings, and put a little bit of coconut aminos so it\u2019s all seasoned throughout. And then the next day, you put it on the grill, and it is delicious. You have that little char on it, and in your mind, you’re like, \u2018Oh, this is a burger.\u2019 And then you do the same toppings that you would normally do. Sometimes I\u2019ll peel a pineapple and put that on there with a little barbecue sauce, so it gives me that Hawaiian burger feel.\u201d<\/p>\n

On Her Perfect Barbecue Sauce<\/h2>\n

\u201cI\u2019m gonna have to say how my mama used to do it when I was a kid, and how I still do it now. So you have whatever your favorite barbecue sauce is, right? But add a little bit of ketchup, a little bit of mustard. This is so simple, but I\u2019m telling you, it\u2019s delicious,\u201d she says. \u201cAnd add brown sugar. It heightens the taste, and it just gives it that depth and a sweetness. It just amplifies the barbecue that you would normally have. So I can\u2019t just have, like, regular barbecue sauce out of a bottle.<\/p>\n

\u201cYou also can make your own\u2014you can do tomato paste, a little bit of coconut aminos, some agave, your ketchup<\/a>, your mustard, a little bit of lemon juice. Mix it all up. Add the Like Sweet Like Smoky to give it a smoky hint of flavor. I\u2019m getting hungry now just thinking about it.\u201d<\/p>\n

\n\tRelated: 13 BBQ Rub Recipes that Add Big Flavor to Meat Without Much Effort<\/a>\n<\/p>\n

On Her Famous Carrot Dogs<\/h2>\n

\u201cIt\u2019s so funny; if you\u2019ve never tried it\u2014most people hear it and they’re like, \u2018Oh no, I\u2019m not trying that.\u2019 But there\u2019s a science to it, I think,\u201d Brown says. \u201cSo you get a regular bag of carrots, and then you shave off the outer skin and cut off each end, so that it kind of looks like a hot dog. I usually try to do eight of them, kind of the same you would do for hot dogs, right? And so you put them in a seasoning or sauce, so I use a little bit of coconut aminos and either A1 or Worcestershire sauce. Then you add a pinch of liquid smoke, but not too much, because you don\u2019t want to overpower it. And because the Like Sweet Like Smoky has all the seasonings in it, you can just add that to it.<\/p>\n

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@iamtabithabrown<\/a> <\/p>\n

Carrot dog for the win! #vegan<\/a> #tabithabrown<\/a><\/p>\n

\u266c original sound – Tabitha Brown<\/a> <\/section>\n<\/blockquote>\n