Summer is here, so I am sharing my fabulous vegan BBQ supper menu! This yummy meal is perfect to serve for any plant-based BBQ throughout the summer, but it’s especially nice to serve for a Juneteenth celebration! The enticing line up includes flavorful veggie kebabs, served with a crisp kale salad, quinoa and/or potato salad and a fun chocolate dessert! All recipes are 100% vegan.

The stars of this dazzling meal are my colorful Jazzylicious Vegan Shish Kebabs with homemade BBQ sauce (pictured above), served over Quick Quinoa. On the side, tangy Kale and Tomato Salad adds a refreshing crunch, or serve my Festive Red Potato Salad! For dessert, Choco-Peanut Butter Cups make a fun and decadent treat. You can watch my simple step-by-step instructions on YouTube, HERE.
These vegan and delicious Jazzylicious Vegan Shish Kebabs are oil-free, but the complex flavors are sure to satisfy vegans and omnivores alike. Serve over Quick Quinoa  for a festive and colorful, plant-based meal!
This Quick Quinoa has a delicious, nutty taste and makes a great substitute for brown rice in most any meal. It’s quick to prepare too, cooking in about 15 minutes!
This yummy plant-based potato salad makes a delicious centerpiece for a vegan summer picnic! Serve this Festive Red Potato Salad to please the crowd!
This simple-to-prepare Kale and Tomato Salad features juicy tomatoes tossed with a flavorful, oil-free dressing! It’s a festive and colorful salad to pair with any plant-based meal.
These Choco-Peanut Butter Cups are my vegan version of a much-loved childhood treat. With a nice punch of peanut butter combined with luscious dark chocolate, these tasty treats are sure to satisfy your chocolate and peanut butter cravings. You can watch my simple step-by-step instructions on YouTube, HERE.
WATCH me prepare this entire this dazzling vegan menu on YouTube, HERE!
Find all of these recipes, along with all of the recipes featured in Seasons One, Two, and Three, in our special cookbook combo, on sale now! Learn more or purchase signed copies HERE.

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Plant-Based Delicious, by Ashley Madden