Grill, Gather, and Grow

This week, we are firing up the grill with community, flavor, and creativity. First, catch AFRO’s feature on the Associated Black Charities Cookout 2025, a celebration of food and fellowship that uplifts local impact. Next, dive into our spotlight on Plant-Based BBQ, where we explore how vegetables, grains, and global flavors bring smoke and soul to the cookout. For those ready to try it at home, Chef Babette Davis shares her delicious Barbecue Beet Burger recipe, a vibrant and flavorful twist perfect for any summer table.

Plant-Based BBQ: Flavor, Smoke, and Soul Without the Meat

When you think of BBQ, smoky ribs, juicy burgers, and grilled chicken are probably the first things that come to mind. But across Black food traditions, vegetables, grains, and legumes have always played a starring role. Think collard greens, black-eyed peas, cornbread, and okra. Today, plant-based BBQ is making its way to the cookout, proving that you do not need meat to bring the flavor, community, and soul that define our gatherings.

The Roots of Plant-Based Cooking

Plant-forward eating has deep roots in African and African American culinary traditions. Many West African diets were historically rich in vegetables, legumes, and grains. During the Great Migration and throughout Southern cooking, vegetables were seasoned and cooked with as much care and creativity as meats. Plant-based BBQ is not a new invention. It is an evolution that honors heritage while embracing new tastes.

What’s on the Grill?

Plant-based BBQ is more than just veggie burgers. Here are some cookout-worthy options:

• Mushrooms: Portobello caps or oyster mushrooms soak up marinades and deliver a meaty texture.

• Jackfruit: When shredded and seasoned, it mimics the texture of pulled pork sandwiches.

• Cauliflower Steaks: Charred and smoky with a good rub, they can rival ribs.

• Tofu & Tempeh: Grilled after a long marinade, they pick up smoky flavor beautifully.

• Veggie Skewers: Colorful peppers, zucchini, and onions add freshness and crunch.

• Corn on the Cob: A classic, especially brushed with spiced vegan butter.

Sauces, Rubs, and Flavor

The heart of BBQ is in the seasoning. Traditional spice rubs work just as well on veggies as they do on brisket. Think smoked paprika, garlic, cayenne, and brown sugar. For sauces, tangy vinegar-based mops or sticky-sweet tomato sauces elevate plant-based options. Even a drizzle of chimichurri or West African-inspired peanut sauce can give your BBQ a global twist.

Drinks & Sides That Shine

Pairing matters! Watermelon salads, grilled plantains, smoky baked beans, and collard greens cooked in a vegan style round out the plate. Fresh lemonades, hibiscus teas, and mocktails tie everything together.

More Than a Trend

Plant-based BBQ is not just about catering to vegans. It is about inclusivity at the cookout. It ensures that everyone, regardless of dietary preference, has a plate full of love. And just as importantly, it showcases the creativity of Black culinary traditions, proving that BBQ is as much about flavor and fellowship as it is about fire and smoke.