Nothing says summer like hanging out outside, grilling up some awesome food. I get asked all the time, “As a vegan, what do you even grill?” Well, my friends, the answer is there are so many delicious foods to grill!

Veggies are great on the grill, tofu is awesome, tempeh, seitan, burgers, sausages (bonus if you make them yourself), bread (grilled garlic bread anyone?), and so much more. I grew up grilling a lot with my dad who’s not vegan. He would always throw veggies and bread on the grill, which inspired me to experiment more with the grill after becoming vegan a little over 3 years ago.

So, this week I have put together a series of recipes that primarily use the grill! I have made all of these recipes for non-vegans and vegans, everyone agrees they are delicious. I tend to get my inspiration from bloggers, my ever growing collection of cookbooks, and produce that is locally seasonal. These recipes combine those elements and come to life on the grill.

Grilled Pizza

(Makes one pizza)

First up, grilled pizza! Grilling pizza is actually so easy and everyone should try it. I bought the Purezza cookbook some time back and have been obsessed with all the cheeses and sauces. I highly recommend this cookbook if you want to try some different pizzas. Purezza has a few restaurants in the UK, and one day I will be so excited to visit one.

For this pizza, I decided to make the gorgonzola from Purezza. It is creamy, just salty enough, and a little bit earthy. It goes nicely with asparagus, which is seasonal right now in the northeast! I love grilled asparagus and will eat it as a side with almost every summer meal. Besides making the cheese, this whole pizza is made on the grill, which means fewer dishes and more time outside.

Ingredients:

  • Pizza dough
  • A bunch of asparagus
  • An onion – I used yellow, but anything works here
  • 1 recipe of vegan gorgonzola*
  • High-heat oil, like grapeseed or sunflower
  • Olive oil, for drizzling
  • Salt & Pepper, to taste

Method:

  1. Let your pizza dough come to room temperature. For refrigerated dough, leave it out of the fridge for at least 30 minutes and up to 2 hours. In a pinch, you can preheat the oven to 200F, turn off the oven, and leave your dough in the off oven on a baking sheet to warm up
  2. Turn on the grill and let it heat up for about 10 minutes while you prep your veggies
  3. Wash and chop the ends off the asparagus. Leave them whole, this will be the easiest on the grill. Place your washed and trimmed asparagus on a plate or in a bowl, drizzle with high heat oil until lightly coated, toss with salt & pepper, and set aside
  4. Slice your onion into whole rounds, keeping them ½ to 1 inch thick for grilling ease. Drizzle high-heat oil over the onions and set aside
  5. Once the grill is hot, clean the grates off with your brush and turn the heat down to medium-high. Place the asparagus on the grill across the grates. Then carefully put the onions on the grill in their rounds. Close the grill and let these cook for about 5 minutes while you roll out your pizza dough
  6. Roll out your pizza dough on a lightly floured surface. Oil a baking sheet to fit your pizza dough and place the rolled out dough on the baking sheet
  7. After the veggies have been grilling for 5 minutes, carefully flip the onions and rotate the asparagus. They should be cooking and have grill marks but not charring. If you notice they are cooking too quickly, turn the heat down and check after only 3 minutes on the other side. The asparagus should be softening. Grill on the other side for 3-5 minutes. Remove veggies from the grill and transfer to a cutting board
  8. Carefully toss the pizza dough directly onto the grill grates, oil side down. Close the grill and let cook for about 5-7 minutes. The dough should appear almost cooked on top and have grill marks on the bottom but not too charred
  9. While the dough cooks, chop your veggies into bite sized pieces and get your cheese
  10. Once the pizza dough is done on one side, using tongs and a spatula or a pizza peel, transfer your pizza back to the baking sheet, grill side down. Gently brush the non-grilled side with oil and turn over, so the grill side is facing up. Add veggies on top and transfer back to the grill carefully so the veggies don’t roll off the dough. If you are using  store-bought cheese, add the cheese on with the veggies. If you are using the gorgonzola, don’t add it yet!
  11. Close the grill and let the pizza cook for 4-5 minutes. Transfer to a cutting board and crumble the gorgonzola on top – it should begin to melt. Drizzle the pizza with olive oil, salt, and pepper. Slice and enjoy!

*If you can’t have this gorgonzola for any reason, any vegan cheese would work well, but be sure to add it on with the toppings to melt it down a bit.

Enjoy and tag @theveganzine and #LiveTheLocalVeganLife so we can drool over your grill creations!


Rose (she/her) recently moved to Providence and has been feeling spoiled by all the amazing vegan restaurants and bakeries here. You can usually find her trying a new recipe in the kitchen, while feeding veggie scraps to her 3ft tall cat (he’s obsessed). Rose also loves making cocktails and doing projects around the house. She started her path towards veganism due to food sensitivities and became fully vegan in 2018. 

You can follow Rose on Instagram @rosehop1!

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