Back to Top

Marissa Livoti

headerfacebook headertwitter headerinstagram

Category: Blackstone griddle

Vegan Gluten-Free Chickpea Burgers on the Blackstone

Looking for a delicious, plant-based option for your next BBQ or family gathering? These Vegan Gluten-Free Chickpea Burgers are a crowd-pleaser! Made with wholesome ingredients and cooked to perfection on the Blackstone, they’re quick to prepare and pack a ton of flavor. Whether you’re planning a backyard barbecue or a cozy dinner, these chickpea burgers are sure to satisfy everyone at the table. Plus, they’re super easy to throw together and perfect for taking to parties or potlucks!

The Health Benefits of Chickpeas

Not only are these burgers tasty, but they’re also packed with chickpeas, a nutritional powerhouse! Chickpeas are an excellent source of plant-based protein and fiber, making them great for digestion and helping you feel full longer. They’re also rich in vitamins and minerals like iron, folate, and magnesium, which are all important for maintaining good health. Including chickpeas in your diet can support heart health, improve blood sugar levels, and boost energy. So, you’re not just indulging in deliciousness—you’re fueling your body with the good stuff!

My Favorite Food Brands for This Recipe

To make these burgers extra special, I love using quality ingredients from my go-to brands. Here’s a list of my must-haves for this recipe:

These brands never let me down when it comes to delivering top-notch, gluten-free ingredients that help take my recipes to the next level.

Essential Equipment for Making These Chickpea Burgers

Having the right tools makes cooking so much more fun and efficient! Here’s what I used to make these chickpea burgers come out perfect every time:

  • 36 in. Blackstone: Get yours here for the perfect grilling experience.
  • Blackstone Silicone Spatula Mat: Find it here to keep your cooking area neat.
  • Blackstone accessory kit: Grab it here for all your grilling needs.
  • Digital Infrared Thermometer Gun: Check it out here for precision temperature control.
  • 16oz Oil Dispenser Bottle: Buy it here to easily apply your avocado oil.
  • WÜSTHOF Gourmet 16-Piece Knife Block Set: Get it here for effortless chopping.
  • Pyrex Simply Store 12-Pack Mixed Sized Glass Food Storage Set: Find them here to store your ingredients neatly.
  • Carlisle FoodService Trays: Check them out here for easy transport.
  • Ninja BN601 Professional Plus Food Processor: Find it here for perfectly blended burger mix.
  • 7 in 1 Hamburger Silicone Mold: Buy it here to shape your patties like a pro.

With this gear, making these burgers is a breeze!

Try It Out!

I hope you give these Vegan Gluten-Free Chickpea Burgers a try! They’re simple, nutritious, and so tasty. Let me know how yours turn out by leaving a comment below. I’d love to hear your feedback and any twists you make to the recipe. Don’t forget to share this post with friends and family who might love it, too!

Vegan Gluten-Free Chickpea Burgers on the Blackstone Grill

These flavorful chickpea burgers are perfect for BBQs, family gatherings, or meal prepping for busy weeks. Packed with plant-based protein, they’re easy to make and cook up beautifully on a flat-top grill. Ready in no time and totally customizable with your favorite toppings!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 6

Equipment

  • 1 36 in. Blackstone Grill
  • 1 Ninja BN601 Professional Plus Food Processor
  • 1 7 in 1 Hamburger Silicone Mold

Ingredients
  

Burger Ingredients

  • 1 tbsp Bob's Red Mill GF Egg Replacer
  • 2 tbsp water
  • 1 cup Bob's Red Mill Old Fashioned GF Rolled Oats
  • 15 oz. chickpeas can rinsed and drained
  • 2 tbsp garlic minced
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce gluten free
  • 1 tsp Italian Seasoning
  • 1 tbsp avocado oil for the flat-top grill
  • 1/2 cup red bell peppers chopped
  • 1 package Schar GF ciabatta rolls

Toppings

  • 1 Roma tomato sliced
  • 2 cups iceberg lettuce thinly sliced
  • Hellmann’s Plant-Based Mayo Dressing

Instructions
 

  • Prepare the Egg Replacer: In a small bowl, mix 1 tbsp Bob's Red Mill GF Egg Replacer with 2 tbsp water. Stir well and set aside. This is an excellent binder for your chickpea burgers.
  • Prep the Veggies: Chop ½ cup of red bell pepper and 2 tbsp garlic into bite-sized pieces. If you're in a rush, simply pulse them in the food processor before adding the rest of the ingredients.
  • Make the Burger Mix: In a food processor, add: 1 cup GF rolled oats, 15 oz. chickpeas, rinsed and drained, chopped red bell pepper, garlic, 1 tbsp Dijon mustard, 1 tbsp gluten-free soy sauce, 1 tsp Italian seasoning
    Pulse until the mixture is thick but not completely smooth. You want to keep some texture!
  • Add Egg Replacer: Use a spatula to scrape down the sides, then add your egg replacer mixture. Blend again briefly, until everything is combined.
  • Shape the Patties: Form the mixture into burger patties using your hands or a burger mold. Line a tray with parchment paper for easy cleanup.
  • Grill the Burgers: Preheat your Blackstone grill to 350°F. Spray a generous amount of avocado oil and place the burgers directly onto the grill. Cook each side until golden brown (about 3-4 minutes per side).
  • Build Your Burger: Toast the Schar GF ciabatta rolls on the grill, then assemble your burgers. Add:
    A slice of juicy Roma tomato
    Crunchy iceberg lettuce
    A dollop of Hellmann’s Plant-Based Mayo Dressing
Keyword Burgers, Chickpeas

This post combines great recipe tips, health info, and useful links to make your blog post both informative and engaging!

Smashed Sausage & Peppers Tacos on the Blackstone

Looking for a crowd-pleasing, easy-to-make dish to bring to your next barbeque or family party? Look no further than these vegan Smashed Sausage & Peppers Tacos cooked on the Blackstone griddle. This recipe combines savory Impossible sausage, fresh bell peppers, and onions for a flavorful taco experience everyone will love. Plus, it’s quick to prepare and a surefire hit for any gathering!

To start, prep your Impossible sausage by weighing out six equal portions, about 2.3 ounces each. Place each portion onto a Mission Yellow Corn Tortilla and use a spatula to spread the sausage evenly across the surface. This step ensures that every bite of your taco is packed with that savory sausage flavor, making each taco the perfect handheld treat.

Next, it’s all about getting those veggies ready. Slice up your green peppers and white onion – these will add a fresh, vibrant crunch to your tacos. Heat up 2 cups of Roasted Garlic Pasta Sauce in the microwave to have it ready for drizzling. With minimal prep, you’re on your way to creating a delicious meal in no time.

When it comes to cooking on the Blackstone, having the right tools is key. I always use my trusty 36 in. Blackstone griddle for even cooking and perfect results every time. The Blackstone accessory kit is a must-have for handling all your grilling needs, and I can’t live without the Blackstone Silicone Spatula Mat to keep my workspace clean. For precise temperature control, I rely on a Digital Infrared Thermometer Gun. Don’t forget to have a 16oz Oil Dispenser Bottle handy for quick oiling, and if you’re making breakfast on the griddle too, the Blackstone 4-Piece Griddle Breakfast Kit is a game-changer. For prep and storage, I recommend the WÜSTHOF Gourmet 16-Piece Knife Block Set and Pyrex Simply Store 12-Pack Mixed Sized Glass Food Storage Set. Don’t forget your Carlisle FoodService Trays to transport everything from the kitchen to the grill with ease.

Vegan Smashed Sausage & Peppers Tacos

This recipe brings together the savory taste of Impossible sausage, the vibrant crunch of green peppers and onions, and the zesty punch of roasted garlic pasta sauce—all wrapped up in crispy corn tortillas.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Servings 6

Equipment

  • 1 Blackstone

Ingredients
  

  • 1 Large onion Sliced
  • 2 Green peppers Sliced
  • 14 oz. Impossible Savory Ground Sausage Meat
  • 6 Misson Yellow Corn Tortillas
  • 2 cups Pasta Sauce
  • 1/4 cup Dairy-Free Shredded Parm Cheese

Instructions
 

Step 1: Prep the Veggies and Sauce

  • Start by cleaning and slicing your green peppers, then move on to slicing the large white onion. These will add a fresh, crunchy texture to your tacos. While you're at it, portion out your 2 cups of Roasted Garlic Pasta Sauce and pop it in the microwave to heat up.

Step 2: Prepare the Impossible Sausage

  • Now it's time to get the Impossible sausage ready. Open the tube and weigh out six roughly 2.3 oz. portions. Place each portion on a Mission Yellow Corn Tortilla and use a spatula to spread the sausage evenly across the tortilla. This ensures every bite of your taco is loaded with savory goodness.

Step 3: Get Ready to Grill

  • With your veggies prepped and the sausage spread on the tortillas, it’s time to head to the grill. Use trays to transport everything outside—your peppers, onions, tortillas, and shredded parm cheese. Preheat your grill to 350-375°F and spray some avocado oil across the center of the grill top.

Step 4: Cook the Peppers, Onions, and Tortillas

  • Once the grill is heated, add the peppers and onions, cooking them until they’re softened. Use a dome and a spritz of water to speed up the cooking process. When they’re ready, remove them from the grill and set them aside in a bowl.
  • Next, spray a bit more oil on the grill and add your tortillas, backside down first, to create a crunchy outside. After a minute, flip the tortillas so the sausage side is facing down. Let them simmer for a moment, then press down on each taco with your grill press to form a good crust.

Step 5: Assemble and Serve

  • When the tortillas have a nice crust, remove them from the grill and place them in taco holders, bending them down the center. Fill each taco with the grilled peppers and onions, drizzle on the heated pasta sauce, and sprinkle a bit of dairy-free shredded parm cheese on top. Serve immediately and enjoy!
Keyword blackstone, tacos

I hope you give these Smashed Sausage & Peppers Tacos a try at your next BBQ or family get-together! They’re a delicious, easy-to-make option that’s sure to impress. If you try the recipe, I’d love to hear how it turned out – leave a comment below and let me know your thoughts! Happy cooking!

Smashed Vegan Tacos on the Blackstone: A Flavorful Party Favorite

If you’re looking for a crowd-pleasing, easy-to-make dish for your next barbeque or family gathering, these Smashed Vegan Tacos are a game-changer! Made on the Blackstone griddle, these tacos combine the savory goodness of Impossible Meat with fresh pico de gallo, all wrapped in a crispy corn tortilla. Whether you’re hosting or bringing a dish to share, these tacos are sure to be a hit with everyone.

Before firing up the griddle, you’ll want to get your ingredients prepped. Start by marinating the Impossible Meat with taco seasoning and water. Let it chill in the fridge while you prepare the pico de gallo, which is a vibrant blend of diced Roma tomatoes, onion, garlic, lime juice, and cilantro. Once everything is ready, you’re set to take your cooking outdoors.

Using a taco seasoning packet is not only convenient but also ensures you get consistent, delicious flavor every time. Of course, if you prefer to create your own spice blend, that’s a fantastic option as well! You can portion out your favorite spices, adjusting the heat and flavor to your liking.

When it comes to cooking on the Blackstone, having the right tools makes all the difference. Here are some of my must-haves for this recipe:

Smashed Mexican Vegan Tacos Recipe

Made on the Blackstone griddle, these tacos combine the savory goodness of Impossible Meat with fresh pico de gallo, all wrapped in a crispy corn tortilla.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course Main Course
Servings 6

Equipment

  • 1 Blackstone griddle

Ingredients
  

  • 12 oz. Impossible Meat
  • 6 Mission Yellow Corn Tortillas
  • 1 oz. Taco Seasoning Packet
  • 1/4 cup Water
  • 1 cup Shredded Iceberg Lettuce
  • 1 cup Sliced Sweet Peppers (raw)

Pico de Gallo

  • 1 Roma Tomatoes (seeded and diced)
  • 1/2 Small White Onion (diced small)
  • 1 clove Garlic (minced)
  • 1 tbsp Lime Juice
  • 2 tbsp Cilantro (diced)
  • 1/2 tsp Kosher Salt

Optional Toppings

  • 1 Jalapeño (diced)
  • Shredded Vegan Cheese
  • Cabbage Slaw

Instructions
 

Prep the Impossible Meat

  • In a bowl, mix the taco seasoning with 1/4 cup of water.
  • Thoroughly mix in the Impossible Meat.
  • Place in the fridge to marinate while you prep the other ingredients.

Prep the Vegetables

  • Shred the iceberg lettuce.
  • Slice the sweet peppers.
  • Dice 1/2 of a small onion and deseed and dice the Roma tomatoes.

Prepare the Pico de Gallo

  • In a food processor, chop the tomatoes, garlic, and onions.
  • Transfer the mixture to a bowl.
  • Mix in lime juice, cilantro, and kosher salt. Set aside.

Assemble the Tacos

  • Portion the marinated Impossible Meat into 2 oz. clumps.
  • Place each clump on a corn tortilla.
  • Use a spatula to spread the meat evenly across the tortillas.

Grill the Tacos

  • Preheat the grill to 350-375°F.
  • Spray avocado oil on the grill's top center.
  • Place the tortillas meat-side up on the grill to crisp the outside.
  • After a minute, flip the tortillas meat-side down.
  • Use a press to firmly press down on the tortillas until a good crust forms.

Serve

  • Remove the tacos from the grill and place them in taco holders, bending them down the center.
  • Fill each taco with pico de gallo, shredded lettuce, and sweet peppers.
  • Add optional toppings like diced jalapeños, shredded vegan cheese, or cabbage slaw.
  • Serve immediately and enjoy!
Keyword pico, tacos

I hope you give these Smashed Vegan Tacos a try at your next gathering! They’re easy to make, packed with flavor, and sure to impress. Let me know in the comments how they turned out for you or if you added your own twist—I’d love to hear from you!

Easy Blackstone Stir Fry: A Simple, Flavorful Vegan Meal

Cooking a delicious, well-balanced meal doesn’t have to be complicated, especially when you’ve got a Blackstone griddle on hand. Whether you’re whipping up a quick weeknight dinner or a laid-back weekend meal, the Blackstone makes it easy to cook all three components of this stir fry recipe. With just a few simple ingredients, you can have a vibrant, flavorful meal on the table in no time.

This stir fry recipe is as simple as it gets, requiring just three main ingredients: your favorite jasmine rice, a stir fry sauce of your choice, and a frozen bag of stir fry veggies. It’s the perfect quick-fix meal when you’re short on time but still want something tasty and nutritious. If you’ve got a bit more time, feel free to elevate the dish by using fresh vegetables and a homemade sauce. Either way, the Blackstone griddle ensures everything cooks up perfectly.

To get this recipe started, make sure to cook your jasmine rice ahead of time. If you need a refresher on how to achieve that perfect fluffy texture, check out my video and blog post on mastering jasmine rice on the stovetop. Pre-cooking the rice not only saves time but also makes the entire cooking process smoother, allowing you to focus on getting those veggies just right on the griddle.

How to get started

Prep:

  1. Cook the Rice: Start by cooking 2 cups of jasmine rice on the stove. (For a perfect stovetop jasmine rice recipe, check out my video and blog post.)
  2. Prepare the Veggies: Place your frozen veggies into a bowl, ready to be used.
  3. Get the Tray Ready: Set up a tray to hold your cooked ingredients.
  4. Preheat the Blackstone: Heat your Blackstone griddle to 375°F.

Cook:

  1. Oil the Grill: Spray a generous amount of avocado oil on the preheated grill.
  2. Defrost the Veggies: Add the frozen veggies to the grill and cook until they are fully defrosted.
  3. Add the Rice: Once the veggies are defrosted, add the cooked jasmine rice to the grill. Stir frequently to ensure everything is evenly mixed and heated through.
  4. Mix and Sauce: Combine the rice and veggies thoroughly. Add ⅓ cup of teriyaki sauce and mix it all up, letting the flavors meld together.
  5. Final Cook: Continue cooking for about 5 minutes, stirring occasionally, until everything is heated through and slightly caramelized.

When it comes to cooking on the Blackstone, having the right tools can make all the difference. Here are a few of my must-haves:

In conclusion, this stir fry recipe is a fantastic way to enjoy a quick, satisfying meal with minimal effort. Whether you’re using frozen veggies and store-bought sauce for convenience or going the extra mile with fresh ingredients, the Blackstone griddle ensures everything turns out delicious. Don’t forget to check out my linked resources for more tips, tools, and tricks to make your cooking experience even better!

Black Bean Tofu Burgers with Grilled Veggies on the Blackstone

If you’re looking for a delicious and easy-to-make gluten free vegan meal, this Black Bean Tofu Burger with Grilled Veggies is perfect for you. Cooking on a Blackstone griddle is a convenient option that allows you to prepare all three components—burgers, potatoes, and zucchini—on one surface, making cleanup a breeze. Whether you’re hosting a summer BBQ or just craving a hearty, plant-based meal, this recipe will not disappoint.

Favorite Ingredients

For this recipe, I love using my favorite brand ingredients to ensure the best taste and quality. I recommend Kikkoman Tamari Soy Sauce Gluten-Free here, Bob’s Red Mill Vegan Egg Replacer here, It’s Just! Nutritional Yeast Flakes here, Bob’s Red Mill Old Fashioned Rolled Oats, Gluten-Free here, Schar Ciabatta Parbaked Rolls here, Hellmann’s Vegan Dressing here, and McCormick Grill Mates Garden Vegetable Seasoning here. These products help create a flavorful and satisfying meal every time.

Blackstone Tools

Using the right tools is crucial for a smooth cooking experience on the Blackstone. I rely on my 36 in. Blackstone here, Blackstone accessory kit here, Blackstone Silicone Spatula Mat here, Digital Infrared Thermometer Gun here, 16oz Oil Dispenser Bottle here, Blackstone 4-Piece Griddle Breakfast Kit here, and Carlisle FoodService Trays here. These items ensure that I can cook efficiently and keep everything organized.

Vegan Protein

One of the great benefits of this Black Bean Tofu Burger is its high protein content. Tofu and black beans are both excellent sources of plant-based protein, making this burger not only delicious but also nutritious. Each serving provides a satisfying protein boost, which is essential for a balanced vegan diet.

Black Bean Tofu Burger with Grilled Veggies

Cooking on a Blackstone griddle is a convenient option that allows you to prepare all three components—burgers, potatoes, and zucchini—on one surface, making cleanup a breeze.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 1 Food Processor
  • 1 Flat Top Grill
  • 1 Burger mold

Ingredients
  

  • 1 tbsp egg replacer
  • 2 tbsp water
  • 1 tbsp soy sauce
  • 15 oz. black beans can
  • 2/3 cup white mushrooms chopped
  • 2 tbsp tomato paste
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/2 cup gf oat flour or rolled oats
  • 1 tbsp avocado oil
  • 1/2 block extra firm tofu pressed

Burger Fixings

  • 1 sliced tomato
  • 6 pieces lettuce
  • 1 bottle vegan mayo
  • 1 pack Schar Ciabatta Parbaked Rolls

Veggies

  • 2 zucchini
  • 24 oz baby potatoes
  • 2 tbsp McCormick Grill Mates Garden Vegetable Seasoning
  • 2 tbsp avocado oil

Instructions
 

  • Prepare the Tofu: Press the tofu block to remove excess water before cutting it in half.
  • Cook the Mixture: In a pan, cook the black beans, soy sauce, tofu, and mushrooms until they release excess liquid. Let the mixture cool.
  • Prepare the Egg Replacer: Mix 1 tbsp of egg replacer with 2 tbsp of water until smooth and clump-free.
  • Blend Ingredients: Transfer the cooled bean, mushroom, and tofu mixture to a food processor. Add oat flour, nutritional yeast, smoked paprika, garlic powder, tomato paste, salt, egg replacer, and avocado oil. Puree until it becomes a thick mixture. Push the mixture on the sides down and blend for another 30 seconds.
  • Form the Burgers: Use a silicon burger mold for less mess and quicker shaping. Fill the mold with the mixture and spread it out with a spatula. This recipe makes 7 burgers.
  • Set the Burgers: Put the lid on the mold and flip it to set the burgers.
  • Prepare the Veggies: Chop both ends off the zucchini and slice. Cut red potatoes into quarters. Season both with your favorite spice blend and a few spritzes of avocado oil.
  • Preheat the Blackstone to 350-375 degrees Fahrenheit. Use a digital thermometer to monitor the temperature.
  • Cook the Potatoes: Spray oil on the flat top and add the potatoes, spreading them out. Cook for about 10 minutes, browning each flat side.
  • Cook the Zucchini: Add the zucchini to the center of the grill, laying them flat. Cook lightly on each side.
  • Steam the Potatoes: Squirt water on the potatoes and cover with a dome to steam and cook faster. Move the zucchini to a cooler area of the grill.
  • Cook the Burgers: Add the burgers to the back of the grill. Flip them after a few minutes. Mix the potatoes and test for doneness with a fork. Remove the zucchini and cover with foil.
  • Finish Cooking: Cover the burgers with a dome for 5 minutes to ensure they are fully cooked.
  • Assemble the Burgers: Dress the burgers with mayo, lettuce, and tomatoes.
  • Serve and Enjoy: Taste and enjoy your delicious Black Bean Tofu Burger with Grilled Veggies.
Keyword blackstone

I hope you enjoy making and eating this Black Bean Tofu Burger with Grilled Veggies as much as I do. It’s a delightful, protein-packed meal that’s perfect for any occasion. Don’t forget to like and subscribe for more gluten free vegan recipes and Blackstone cooking tips!

Vegan Gluten-Free Big Mac Smashed Tacos on the Blackstone

If you’re looking for an easy and delicious vegan recipe that will impress both vegans and meat-lovers alike, look no further than these Vegan Gluten-Free Big Mac Smashed Tacos on the Blackstone. This recipe combines the nostalgic flavors of a classic Big Mac with the fun and convenience of tacos, all while being entirely plant-based and gluten-free. Whether you’re cooking for a weeknight dinner or a family cook out, these tacos are sure to be a hit.

One of the standout features of this recipe is the homemade Big Mac sauce. It’s incredibly easy to make and uses simple ingredients you probably already have in your pantry. By using vegan Hellmann’s mayo, the sauce becomes completely vegan without sacrificing any of the creamy, tangy goodness that makes it so irresistible. Just mix together the mayo, organic ketchup, sweet relish, apple cider vinegar, onion powder, garlic powder, and a pinch of paprika, and you’ll have a sauce that tastes just like the original.

The plant-based Impossible Meat is the star of these tacos, providing a meaty texture and flavor that can fool even the most dedicated carnivores. Impossible Meat is known for its ability to mimic the taste and mouthfeel of real meat, and it does not disappoint here. When cooked on the grill, it develops a perfect crust that adds a delightful crunch to each bite, making these tacos not only tasty but also satisfying and indulgent.

To keep this recipe gluten-free, we’ve opted for corn taco shells. Corn tortillas are naturally gluten-free, making them a great alternative to traditional flour tortillas. They provide a slightly sweet and earthy flavor that complements the savory filling perfectly. Plus, they get wonderfully crispy on the grill, adding another layer of texture to these already delicious tacos. With this recipe, you can enjoy all the flavors you love in a Big Mac, without any of the gluten or animal products.

Vegan Gluten-Free Big Mac Smashed Tacos

If you're looking for an easy and delicious vegan recipe that will impress both vegans and meat-lovers alike, look no further than these Vegan Gluten-Free Big Mac Smashed Tacos on the Blackstone.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 6

Equipment

  • 1 Blackstone griddle
  • 1 Avocado oil can

Ingredients
  

Big Mac Sauce

  • 1/2 cup vegan mayo
  • 1/4 cup organic ketchup
  • 3 tbsp sweet relish
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp paprika

Taco Filling & Shells

  • 12 oz. Impossible Meat
  • 1 tbsp vegan Worcestershire sauce
  • 1/2 tsp salt
  • 6 yellow corn taco shells

Condiments

  • 1 cup shredded iceberg lettuce
  • 1 cup white onions

Instructions
 

  • Prepare the Big Mac Sauce: In a bowl, mix vegan mayo, organic ketchup, sweet relish, apple cider vinegar, onion powder, garlic powder, and paprika. Stir until well combined.
  • Prepare the Vegetables: Chop iceberg lettuce and white onion.
  • Prepare the Impossible Meat: In a bowl, mix 12 oz. of Impossible Meat with 1 tbsp vegan Worcestershire sauce and ½ tsp salt. Mix thoroughly.
  • Form the Meat Patties: Weigh out 2 oz. portions of the meat mixture and place each on a soft corn taco shell. Use a spatula to spread the meat evenly on one side of each shell.
  • Preheat the Grill: Preheat your Blackstone grill to 350°F. Spray the grill top with avocado oil and check the temperature.
  • Cook the Tacos: Place all 6 taco shells on the grill, meat side up, to get them crispy outside. Cook for about 5 minutes. Flip the shells and press them with a spatula to create a nice crust. Flip them over again to ensure even cooking.
  • Assemble the Tacos: Bend the shells into taco holders. Dress the tacos with shredded lettuce, chopped onions, and the prepared Big Mac sauce.
Keyword blackstone, tacos

In conclusion, these Vegan Gluten-Free Big Mac Smashed Tacos are a fantastic addition to your recipe repertoire, offering a fun and flavorful twist on a fast-food classic. With the easy-to-make Big Mac sauce, the savory and perfectly crusted Impossible Meat, and the crisp corn taco shells, this dish is both delicious and inclusive for those following vegan and gluten-free diets. Cooking on a Blackstone griddle makes the process quick and efficient, perfect for any meal occasion. Give this recipe a try and delight in the nostalgic flavors with a modern, health-conscious twist. Don’t forget to share your creations and let us know how you enjoyed them.

Blackstone Vegan Gluten Free Southwest Quesadillas

If you’re looking for a simple and delicious meal, these Southwest Quesadillas are a breeze to cook on your Blackstone flat-top grill. With just a bit of prep and a few minutes on the grill, you can have a tasty and satisfying dish ready to serve. The combination of fresh veggies, spices, and dairy-free cheese creates a flavorful filling that grills to perfection on the Blackstone.

For this recipe, we’re using Mission brand gluten-free wraps, which are slightly smaller than your standard size wraps. Don’t worry, though—these quesadillas can be made with any type of wrap you prefer. The Mission wraps hold up well on the grill and provide a great texture that complements the crispy, melty goodness of the quesadillas.

We also love using Violife’s Mexican shredded plant-based cheese for this recipe. It melts beautifully and adds a rich, cheesy flavor that perfectly complements the spicy and savory filling. If you haven’t tried plant-based cheese before, this recipe is a great introduction—it’s so delicious, you won’t miss the dairy!

Blackstone Vegan Gluten Free Southwest Quesadillas

If you're looking for a simple and delicious meal, these Southwest Quesadillas are a breeze to cook on your Blackstone flat-top grill. With just a bit of prep and a few minutes on the grill, you can have a tasty and satisfying dish ready to serve.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Main Course
Servings 6

Equipment

  • 1 Flat Top Grill

Ingredients
  

  • 1 cup peppers chopped
  • 1 Roma tomato chopped
  • 1/2 cup corn canned or frozen
  • 1/2 cup black beans canned or frozen
  • 1 cup white onion or shallots
  • 1 tbsp minced garlic
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 avocado spray
  • 1 package gluten-free wraps
  • 1 package dairy free Mexican cheese shredded
  • 8 oz. dairy free sour cream

Instructions
 

  • Prep the Veggies: Start by cleaning and chopping the peppers, tomatoes, and onions or shallots. Get ready for a burst of fresh flavors!
  • Rinse and Drain: Drain and rinse ½ cup of corn and ½ cup of black beans. Portion them out and get them ready for the grill.
  • Preheat the Grill: Head outside and preheat your Blackstone to 350 degrees. Use a digital thermometer to get it just right!
  • Oil the Grill: Spray a generous amount of avocado oil spray across the grill top. Let’s get sizzling!
  • Cook the Peppers & Onions: Add the peppers and onions to the grill. Cook until they’re beautifully softened and fragrant.
  • Add the Goodies: Toss the chopped tomatoes, black beans, corn, minced garlic, cumin, and chili powder. Mix thoroughly and cook until everything is hot and delicious.
  • Remove & Prepare Wraps: Transfer the cooked mix to a bowl. Spray more avocado oil on the grill top and lay out the 6 gluten-free wraps.
  • Assemble the Quesadillas: Add a generous amount of dairy-free Mexican cheese and the veggie mixture to one side of each wrap. Fold the other side over.
  • Grill to Perfection: Cook each quesadilla until the wrap is crispy and the cheese is perfectly melted. Flip them carefully!
  • Serve and Enjoy: Cut each quesadilla in half with a pizza cutter. Serve with a dollop of dairy-free sour cream for an extra touch of deliciousness.
Keyword Black Beans, Quesadilla

Feel free to customize this recipe with your favorite veggies. Whether it’s adding some bell peppers, mushrooms, or zucchini, the possibilities are endless. Don’t be afraid to get creative and make these quesadillas your own. The versatility of this recipe makes it a perfect go-to for any meal, any time.

Impossible Burgers with Smashed Potatoes on the Blackstone Griddle

Today, I’m bringing veganism to the Blackstone Griddle with a delicious meal of Impossible Burgers and Smashed Potatoes. Let’s get started!

Prep

Ingredients

  • Impossible Burgers
  • Steam-in-the-bag baby potatoes
  • Worcestershire sauce
  • Ciabatta rolls
  • No-salt seasoning
  • Lettuce
  • Mayo
  • Dill pickles
  • Tomato

Step-by-Step Preparation

  1. Defrost the Impossible Burgers:
    • Start by defrosting the Impossible Burgers. Once defrosted, use a fork to poke a few holes in them to help them absorb more flavor.
    • Add ½ teaspoon of Worcestershire sauce and sprinkle on some no-salt seasoning. Mix well and set aside.
  2. Steam the Potatoes:
    • Place the baby potatoes in the microwave. Normally, these take 8-9 minutes to fully cook, but we’ll pre-cook them for 6 minutes to make them soft enough to smash on the grill.
    • If you can’t find microwavable potatoes, simply bring them to a boil and then drain before placing them on the grill.
  3. Organize on Trays:
    • Arrange the prepped burgers, potatoes, and corn on trays. Now, we’re ready to head outside and start cooking!

Cook

Grilling Instructions

  1. Preheat the Blackstone Griddle:
    • Preheat your Blackstone grill to 375 degrees. Use a thermometer to keep track of the temperature across different sections of the grill. The preheating process should take about 8 minutes.
  2. Cook the Potatoes:
    • Spray some avocado oil on the grill top. Add the potatoes first and let them cook for about 5 minutes on each side.
    • Use a spatula or a press to smash the potatoes. If they’ve been pre-cooked, this process will be easy.
  3. Cook the Impossible Burgers:
    • Now, it’s time for the star of the show: our Impossible Burgers. Place them on the grill where the temperature is around 350 degrees. Cook for about 5 minutes on each side until they develop a nice brown crust.
  4. Flip and Toast:
    • Flip the potatoes after a few minutes to get them lightly crispy on each side. Add a bit more avocado oil if needed to prevent sticking.
    • Flip the burgers to ensure even cooking on both sides.
    • Place the ciabatta rolls on the back edge of the grill where the temperature is lower to give them a light toast.
  5. Final Steps:
    • After about 10 minutes, the potatoes should be done, crispy on the outside and soft on the inside. The burgers should also be perfectly cooked. The rolls only take a few minutes to toast.

Serve

Plating and Enjoying

  1. Dress the Burgers:
    • Dress your burgers with fresh lettuce, juicy tomato slices, crunchy dill pickles, and a dollop of mayo.
  2. Serve the Sides:
    • Plate the smashed potatoes alongside the burgers. Add a pinch of coarse salt and a pat of butter to the potatoes for extra flavor.
  3. Enjoy Your Meal:
    • Everything is cooked to perfection! The Impossible Burger is juicy and flavorful, the potatoes are lightly crispy on the outside.