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The secrets behind a grill party everyone remembers. Patrick Rosenthal’s Easy Vegan Grillen is the essential summer guide to plant-based barbecuing.
By Catherina Marie Lugmayr
For anyone who’s ever stood at the grill wondering what on earth to cook, Patrick Rosenthal’s Easy Vegan Grillen is a genuine source of inspiration. The book is packed with practical, delicious recipes that come together easily and bring plant-based flavor to the grill. Juicy burgers, spiced skewers, inventive sides — these recipes turn any barbecue into the highlight of the season.
Easy Vegan Grillen: The Summer Grilling Guide
This vegan grilling book from Patrick Rosenthal, published by riva Verlag, is the perfect companion for an unforgettable summer. With 70 inventive recipes built around tofu, seitan, vegetables, and more, it’s tailor-made for anyone who wants to grill entirely plant-based. It’s an invitation to experiment with bold, inventive ingredients and turn the grill into a space for culinary discovery — and to create memorable moments at gatherings with friends and family.
Patrick Rosenthal is a seasoned cookbook author and respected food photographer whose passions lie in cooking, testing new ingredients, and photography. His book speaks directly to grill enthusiasts hunting for quick, plant-based recipes. It’s available here.
Price: €20.00
Two Irresistible Recipes From the Book
Grilled Sweet Peppers
INGREDIENTS
Serves 4
1 onion
2 cloves garlic
3 spring onions
2 tbsp olive oil, plus more for the grill pan
Salt and pepper
Sweet paprika powder
200 g vegan feta
3 sprigs parsley
½ tsp dried Mediterranean herbs
4 red pointed peppers
METHOD
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Peel and finely chop the onion and garlic. Trim, wash, and finely slice the spring onions into rings.
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Heat 1 tbsp olive oil in a pan and sauté the onion, spring onions, and garlic. Season with salt, pepper, and paprika, then let cool.
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Dice the feta. Wash the parsley, shake dry, and chop coarsely. Stir both, along with the dried herbs, into the onion mixture.
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Halve the peppers lengthwise, deseed, and wash. Fill the halves with the feta mixture and drizzle with the remaining olive oil. Arrange the pepper halves in a lightly oiled grill pan and grill for 20 minutes.
Avocado and Cherry Tomato Salad
INGREDIENTS
Serves 4
For the dressing:
½ bunch chives
100 g vegan cream cheese
2 tsp lemon juice
2 tsp almond milk
For the salad
1 can sweetcorn (425 ml)
1 tbsp vegan butter
500 g cherry tomatoes
1 onion
2 avocados
½ bunch dill
½ bunch chives
2 tsp lemon juice
Salt and pepper
METHOD
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For the dressing, wash the chives, shake dry, and slice into fine rings. Stir together with the remaining dressing ingredients in a bowl.
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For the salad, drain the sweetcorn in a sieve. Melt the butter in a pan and briefly fry the corn.
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Wash and halve the cherry tomatoes. Peel and finely dice the onion. Peel and pit the avocados, then dice the flesh.
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Wash the herbs and shake dry; finely chop the dill and slice the chives into rings.
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Combine all the salad ingredients in a bowl and drizzle with the dressing.
