Vegetarian grilling: varied and aromatic
Just a few years ago, people like vegan or vegetarian lining, often just a mild smile when it comes to the subject grilling went. But times have changed and it is long gone vegetable grilling nothing against. There is no reason to resort to so-called meat substitutes. Also crickets with vegetables is varied and aromatic.
More and more people in this country are avoiding animal foods in whole or in part. According to the BMEL Nutrition Report 2021 (Federal Ministry of Food and Agriculture, PDF), the proportion of respondents who eat a vegetarian diet in Germany has doubled from five to ten percent. The proportion of vegans rose from one to two percent. But not only vegetarians and vegans should be enthusiastic about meat-free alternatives that enrich the barbecue season.
Do you want a change?
As the Consumer Advice Center in Bremen writes in a recent report, more than half of Germans grill every other week or even every week.
If you are craving variety, you can try colorful vegetables instead of bratwurst, steak and chops. It will do that grilled food sharp, colorful and aromatic.
Moreover, meat options such as tofu and seitan. Like mushrooms, these are excellent sources of protein.
Mushrooms provide a lot of protein
Mushrooms from the grill are delicious, aromatic and provide a good portion protein, writes the Consumer Advice Center in Bremen. The preparation is varied: stuffed mushrooms, sliced oyster mushrooms, shiitake in an herb-garlic marinade or oyster mushrooms with lemon balm.
Also tofu and seitan are full of valuable proteins. For example, tofu can be diced on skewers and combined with spring onions and physalis, explains the Federal Center for Nutrition (BZfE). For more flavor, it is first marinated in soy sauce with ginger, lemon juice and a little chili.
seitan has a meat-like consistency, but is not made from soy, but from wheat protein. Steaks and sausages made from seitan are a taste experience that is also interesting for people who are not purely vegetarian or vegan.
Vitamin-rich barbecue food
“asparagusbreaded aubergines and celery schnitzel are easy to prepare and provide a variety of vitamins on the grill “explains Annabel Dierks, nutrition expert at the Consumer Center in Bremen.
A tasty alternative is also skewers cauliflower with chimichurri sauce or in batter with BBQ sauce. To do this, divide the cauliflower into small bouquets and then turn them into the batter of flour, water, eggs, baking powder and oil. Depending on the size, attach them to skewers or place them directly on the grill.
Spicy marinated skewers
Colorful skewers can be cooked from vegetables such as peppers, fennel, onions, sweet potatoes or zucchini. “This is perfect if there are several left-overs available “says Annabel Dierks.
Simply cut the food into small pieces and skewer alternately with the cheese. Sedan i marinade Insert and grill on all sides. The benefits: it is colorful on the plate, the leftovers are upgraded and do not end up in the trash.
stainless steel instead of aluminum
A grill basket or grill pan can also be used stainless steel be used to ensure that the food that has been cut into small pieces does not fall into the embers. A large kitchen strainer made entirely of stainless steel can also facilitate handling on the grill.
“aluminum foil is not a good idea when it comes to salty or marinated foods. Acids and salt can release aluminum particles from the film, which then migrate into the food. “explains Annabel Dierks.
And the intake of this metal should be kept as low as possible for health reasons. “Given the pre-existing exposure to aluminum in the population, efforts should be made to minimize any avoidable, additional efforts.”, said the chairman of the Federal Institute for Risk Assessment (BfR), Professor Dr. Dr. Andreas Hensel, according to a statement.
Although much of the ingested aluminum is excreted via the kidneys in healthy people, non-excreted aluminum can build up over the course of a lifetime, especially in lung and that the skeleton enrich. (advertisement)
Author and source information
This text corresponds to the specifications in the medical specialist literature, medical guidelines and current studies and has been checked by medical staff.
- Federal Ministry of Food and Agriculture: Germany, how it eats: BMEL Nutrition Report 2021, PDF, (available: 20 June 2022), Federal Ministry of Food and Agriculture
- Bremen Consumer Center: sharp, colorful and aromatic – grilling with vegetables, (accessed: 20 June 2022), Bremen Consumer Center
- Federal Center for Nutrition: Vegetables, Cheese and Tofu: Grilling without Meat is So Good (Accessed: June 20, 2022), Federal Center for Nutrition
- Federal Institute for Risk Assessment: BfR research: Evidence of the transfer of aluminum from menu trays to food, (available: 2022-06-20), Federal Institute for Risk Assessment
This article contains general advice only and should not be used for self-diagnosis or treatment. He can not reimburse a visit to the doctor.