Sun’s out and everyone seems to spend all day long in the park enjoying those first summer rays. You might be unaware but Germans totally obsess over BBQ’ing. And with the first signs of warm, everyone drags out that old BBQ. The way I see it, these Loaded BBQ Veggie Fries are my BBQ season opener this year.
As a vegan, I am sometimes still a bit intimidated by the idea of BBQing although I live a plant-based lifestyle for more than 5 years now. BBQ means meat and I simply don’t do meat. Full stop. But in the end, BBQ’ing is all about flavors: smoky, sweet and sticky. That’s what everyone wants. And what the best way to add flavors? You nailed it, it’s spices!
Vegan or not, spices make your tastebuds sing. I am a huge fan and I have a whole collection of spice mixes from all over the world. Because a well-done spice mix is not only incredibly convenient but also adds perfect balanced flavors. It also gives the impression that you know how to throw together food like a master chef. And, especially when people are intimidated by cooking, I always recommend to stock up on high-quality organic spice mixes and herbs to make just about anything extra tasty. So, go get yourself some help from organic spice mixes they are amazing.
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I do use my BBQ Spice mix not only to coat the fries but also add it to the dipping sauce. No need for extensive spice racks, the spice mixes do the trick. These fries are crispy, sweet and savory, and boast with smoky BBQ flavors! On a different note: I did mine in the oven but you could easily fry them on your gas BBQ or in a BBQ dish on your coal BBQ.
Loaded BBQ Veggie Fries
Ingredients
- 1 kg carrots yellow, purple, orange
- 1 kg sweet potato
- 4 tbsp olive oil
- 3 tbsp Spice Mix Grill Master by Lebensbaum
- 1 cup sunflower seeds soaked in hot water
- 1/4 cup lemon juice
- 2 tsp Spice Mix Grill Master by Lebensbaum
- 1 cup water
- 10 (approx.) baked fries of sweet potato
Instructions
- Wash and peel the veggies. Chop them in fries like shapes with a chef’s knife.
- Toss with olive oil and sprinkle with the Spice mix and mix well with your hands.
- Bake for 30 minutes at 170 degrees Celsius.
- When your fries are baked, drain the sunflower seeds and add approximately 10 sweet potato fries to your blender for the sauce with the lemon juice, spice mix, and water. Blend until smooth.
- Plate the fries and sprinkle with sesame seeds and sprouts. Add the dip to a bowl and drizzle with pumpkin seed oil.
More picnic and summer recipes: Spring Buddha Bowl, The perfect vegan BBQ butter, or my Marinated Vegan Feta.