A Chef’s Guide to the Ultimate Flexitarian BBQ

Grilling season is officially on! And if you’re looking to master the art of a vegan-friendly barbecue, I’m here to help.  

Whether you’re new to the world of meatless grilling or already firing up the barbecue every weekend, I’m here to help you get the most out of your plant-based burgers, sausages, and premium cuts. 

I’ve grilled hundreds of new-meat dishes , hosted mixed-diet BBQs (including many where die-hard carnivores couldn’t tell the difference!), and learned a few tricks along the way. So, if you’re a flexitarian, vegan, or just curious about trying something new, this guide brings together what I’ve learned behind the tongs!  

Thaw First!   

Let’s start with the step some people forget. 

Yes, you can grill from frozen. But thawing improves everything- from texture to timing. Especially for burgers, kebabs, and whole cuts like our flank, thawing gives you better control and a more even cook. 

 If you’re short on time, just leave it on the counter while the grill is heating up.  

Let the Meat Speak for Itself  

A common mistake people make with plant-based burgers or sausages is over-seasoning. You really don’t need to. 

We’ve already built deep flavour into our products, so I like to let that shine. 

• For the burgers: I stick with salt and pepper only! 

• Sausages: Nothing. Throw them on the grill and you’re done. 

• Flank steak: A light brush of good olive oil, salt, and pepper is all it takes. 

To Marinate or Not to Marinate?  

I get asked this a lot: “Do I need to marinate Redefine Meat products?” 

The answer: not usually. Whole cuts like flank don’t need it because they absorb flavour beautifully when seasoned just before grilling. 

But for our Lamb Kofta Mix, adding onion, chopped parsley, Baharat, salt, and pepper brings a real punch. You can shape them into patties, fingers, or skewers, which is great for flexitarian grilling and fun to make with friends. 

Try out one of my favourite Lamb recipe’s for the BBQ here

The Fire Makes the Flavour 

One of the most common mistakes in grilling any type of meat, but especially to meat alternatives, is starting too soon. Don’t rush the fire! 

After lighting your coals, give it at least 30 minutes to reach the ideal grilling state. You’re looking for a medium-high heat- too much direct heat can scorch the outside while leaving the inside undercooked, especially for thicker foods. 

Oil Up the Grill, Chef Style!   

Forget spraying oil everywhere. My go-to trick is cutting an onion in half, dipping it in oil, and rubbing it over the grill grates.  

It’s also better for the environment than using disposable paper towels, and much more fun. 

Flip Smart, Flip Often  

This is something that surprises many people, but when it comes to grilling vegan meat, I recommend flipping more often. 

This helps prevent sticking and encourages even cooking, especially with kebabs. 

For example: with a kebab, I turn it every minute. It keeps it juicy, helps it cook through evenly, and gives it that irresistible char on all sides. 

The key is confidence- don’t be afraid to flip, but don’t poke or press constantly either.  

Let it Be 

Once it’s on the grill, leave it alone! This is one of the top mistakes I see.  

Give the product time to develop a crust before turning. That’s how you get those photogenic grill marks!  

Pairings Make the Plate 

Once you food is grilled, how you serve it makes all the difference.  

Here’s how I like to plate each of our Redefine products:  

• Burger: Classic sauces like BBQ, mayo, or ketchup (or all three). Add some grilled onions and toasted buns, and you’ve got the ultimate burger for flexitarians.  

• Sausage: Traditional mustard works beautifully! You can never go wrong with a classic like this. Try the recipe here. 

• Flank steak: Chimichurri is a personal favourite of mine! You can also pair the flank with a herby sauce, like this recipe. Serve it sliced with grilled veggies or roasted potatoes. 

• Kebab: Creamy tahini sauce with lemon and garlic creates heaven on a plate. 

The best barbecue plates mix indulgence and freshness. Creamy, crunchy, smoky, herby.  

Hosting the Ultimate Flexitarian Barbecue  

If you’re hosting a barbecue with both meat-eaters and plant-based guests, don’t stress. You don’t need to make separate meals. Flexitarian BBQ is all about bringing everyone together. 

In fact, I’ve had countless meat-lovers try our flank or burger without even realising it’s not animal meat and go back for seconds. 

Ready to Try It Yourself? 

If you take anything from this guide, let it be this: grilling plant-based meat isn’t second-best- it’s the future. 

It’s bold, indulgent, and full of real flavour. You don’t need to overthink it, just light the coals, use your instincts, and enjoy what grilling’s really about: great food, good people, and that first, juicy bite. 

And if you’re wondering whether this kind of cooking fits your lifestyle, let’s find out!  

Am I a Flexitarian? A Quick Self-Assessment 

Curious where you stand? If you’re reading this, there’s a good chance you’re already thinking more about what you put on the grill, and maybe even how often you reach for meat. 

Answer the following questions to see if your eating habits align with the ‘flexitarian approach’: 

How often do you intentionally eat meals that do not include meat? 

 a) Rarely or never 

b) Occasionally (a few times a month) 

c) Regularly (once or twice a week) 

d) Very frequently (most days of the week)

When you do consume meat, how would you describe the frequency and/or portion sizes?  

a) It’s a staple in most of my meals, and portions are usually standard.

b) I eat it regularly, but I’m mindful of portion sizes. 

c) I eat it occasionally, and often in smaller portions. 

d) It’s more of a treat or a less frequent part of my diet.

What are your primary reasons for including plant-based meals in your diet? (Select all that apply) 

 a) I don’t actively seek out plant-based meals.  

b) Health benefits

c) Environmental concerns

d) Ethical reasons (animal welfare) 

e) Curiosity or wanting to try new recipes

When you are at a restaurant or someone else is cooking, how flexible are you about choosing or eating a vegetarian or vegan option?  

a) I usually prefer to have a meat-based option.

b) I’m open to it if there aren’t appealing meat options. 

c) I’m often happy to choose a vegetarian or vegan dish.

d) I actively look for and enjoy plant-based choices.

Do you actively try to reduce your overall consumption of animal products? 

 a) No, not really. 

b) I’ve thought about it but haven’t made significant changes. 

c) Yes, I am consciously trying to eat less meat.

d) Yes, it’s a significant focus of my dietary choices.

Interpreting Your Answers: 

• If you answered mostly (a) to the questions, you likely do not currently follow a flexitarian diet. 

• If you answered mostly (b) with some (c), you might be leaning towards a flexitarian approach or are in the early stages of adopting it. 

• If you answered mostly (c) with some (b) or (d), your eating habits likely align with the definition of a flexitarian. 

• If you answered mostly (d) with some (c), you strongly identify with flexitarianism and may even be close to a vegetarian diet. 

A flexitarian diet is all about flexibility and intentionally reducing, but not eliminating, the consumption of animal products. There’s no strict set of rules, so if you find yourself consciously choosing more plant-based meals while still occasionally enjoying meat, the term “flexitarian” likely fits.