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Where's the beef? You won't find it at this holiday cookout. But take a look at today's Memorial Day menu anyway; chances are you won't even miss the meat. Fortunately for vegetarians, vegans and anyone desiring less fat and no cholesterol, "steaks" and "burgers" with all the fixins' are easily included in your backyard barbecue.



When most folks think of homemade meatless burgers, they think of veggie burgers. They are delicious and nutritious, but time-consuming with a list of ingredients as long as your barbecue tongs. And they are often not compact enough to hold up on a grill. Our version takes no longer than regular burgers and performs great on the grate. Made with hamburger style Gimme Lean - be sure not to get the sausage style - they are seasoned just the way Dad used to do; only we substitute Bragg's Amino Acids for Worcestershire sauce (which contains anchovies). Dad never stuffed his with soy feta, but he might after he tastes our version.

If steaks are on the menu, try tofu Cowboy Steaks. They are marinated in a homemade barbecue-style sauce and grilled up just like a slab o' beef. There are three simple tricks to a meatier texture that can stand the heat: 1) purchase very firm tofu, not the silken variety; 2) drain and press it under a weight on absorbent paper towels before marinating; and 3) grill on a pre-oiled grate. For extra assurance, an oiled grill basket makes the flip a snap.

-- read full article: http://hamptonroads.com/2008/05/host-vegan-backyard-barbecue