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‘Win It’ Wednesday: ‘Kiss Me, I’m Vegan’ Apron

Written by PETA | June 30, 2010

The Fourth of July is fast approaching, and like many Americans, you’re probably thinking about firing up the grill and preparing some tasty vegan fare that doesn’t form cancer-promoting chemicals like charred barbecued beef and fried fish and chicken do. You’ve probably even got the marinades all ready.

But what’s a compassionate chef without a “Kiss Me, I’m Vegan” apron?


'Kiss Me, I'm Vegan' apron


For this “Win It” Wednesday, you can score our stylin’ new “Kiss Me, I’m Vegan” apron (hot guys or gals to kiss not included). To win, just share the most scrumptious vegan barbecue recipe that you plan to prepare this July 4—and all cookout season long—in the comment field below. The person who submits the recipe that makes our mouths water the most will win the apron. My mouth is already watering thinking about Grilled Seitan With Crisp Apple Salsa and Tandoori “Chicken” Kabobs. Can anybody top them?

The contest ends on July 14, 2010, and we’ll pick the winner on July 16, 2010. Be sure to read our privacy policy and terms and conditions, as you’re agreeing to both by commenting.

Good luck, and happy Independence Day!

Written by Heather Moore

Commenting is closed.
  • Anna says:

    Here’s a few things that will go together. 1.Grilled Portobello with Basil Mayonnaise Sandwich Ingredients 13 cup balsamic vinegar 14 cup olive oil 1 tablespoon minced garlic 6 portobello mushroom caps 12 cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon lemon juice 2 tablespoons chopped fresh basil 6 kaiser rolls split toasted 1 tablespoon butter 6 leaves lettuce 6 tomato slices Directions 1. Preheat an outdoor grill for medium heat and lightly oil the grate. Whisk together the balsamic vinegar olive oil and garlic in a small bowl. 2. Arrange the portobello mushrooms gillside up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture and allow to marinate for 3 to 5 minutes. 3. Place the marinated mushrooms on the preheated grill gillside down. Grill mushrooms until tender brushing both sides of the mushrooms with the remaining marinade about 4 minutes on each side. 4. Mix the mayonnaise dijon mustard lemon juice and basil in a small bowl. Butter the toasted kaiser rolls then spread with the mayonnaise mixture. Divide the mushrooms lettuce and tomato slices evenly to make 6 sandwiches. 2. Tempting Vegan Barbecue Ribs Ingredients 23 cup of water 2 Tbl spoons soy butter 3 Tbl spoons peanut butter 8 Tbl spoons wheat glutenwheat gluten 7 Tbl spoons nutritional yeastnutritional yeast 9 Tbl spoons whole wheatwheat flour 1 cup BBQ sauceBBQ sauce spices to taste onion powderonion powder garlic powdergarlic powder paprika etc Directions Preheat oven to 350 degrees F. Heat soy butter and add the peanut butter mixing it so that it’s consistent throughout. Mix the wheat gluten nutritional yeast wheat flower and spices in a dry bowl. Add the water and knead until almost all of the dry powderdry powder is absorbed. Do not overknead. This dough is really sticky. Form the dough into a flat shape about onehalf inch thick. Add onehalf of the peanut butter mixture to the top of the flattened dough. Use your fingers to poke the peanut butter mixture deeply into the dough. Do this for about 30 seconds. Turn the dough over and pour the remaining half of the peanut butter mixture onto the dough again using your fingers to poke into the dough. Use a pizza cutterpizza cutter to cut onehalf inch strips of dough. Make them as long or as short as you like them. Lay out on a lightly oiled baking panbaking pan. Bake for about 10 minutes. After 10 minutes use a spatulaspatula to turn the “ribs” over. Spoon or brush on BBQ sauce and return to the oven. Bake for another 5 minutes. Remove and turn the ribs over again. Spoon or brush on some more BBQ sauce. Bake for another 5 minutes. Remove and enjoy your hot sweet and sticky “ribz!” Makes enough for four. and Last but not least! 3. The Vegan Banana chocolate “milk” shake. Ingredients 1 Large Banana chopped and frozen 34 cup Vanilla Soymilk Light 3 tbsp. Special Dark Cocoa 14 tsp Vanilla Extract 60 grams strawberries Directions Place all ingredients in blender blend until smooth and serve immediately. Number of Servings 1 ENJOY YOUR TASTY MEAL!

  • Rev. Meg Schramm says:

    I love fresh ears of corn grilled on the barbeque then topped with veganaise and Spike or Mrs. Dash.

  • Jamie Kelsey says:

    “Honey” BBQ Polenta Kabobs Slice a polenta log like Melissa’s into 12 inch slices. Then cut into fourths can also use tofu. On a skewer alternate polenta with desired veggies. Brush with olive oil and place on grill. Baste with BBQ sauce recipe belowgrill until polenta is crisp about 7 minutes. Turn and baste the other side grilling for another 57 minutes. 3 dried or canned chipotle peppers 1 cup hot water 1 tablespoon minced garlic 1 12 cups tomato paste 1 cup apple cider vinegar 12 cup shoyu or tamari soy sauce or Bragg’s liquid aminos? 12 cup molasses 1 cup Madhavas Amber Agave Nectar 14 cup mustard 2 teaspoons dried basil Pinch of salt Freshly ground black pepper to taste 1. Soak the peppers in hot water for 15 minutes. Drain and discard the liquid. 2. Put the peppers and all of the remaining ingredients in a blender and blend until smooth. Taste and adjust the seasonings adding more molasses if you prefer a thicker sweeter sauce. The sauce will keep in the refrigerator covered for up to a week. I haven’t tried this recipe yet but I plan to on the 4th!

  • Adam and Steeve says:

    Marinated Grilled Portabella Yummy Burgers with caramelized onions Clean mushrooms and remove steams. Make marinate with 14 c of each olive oil and balsamic vinegar and 1 tbsp any dry herb mix vegan dip mix or simply 12 tsp of chili powder oregano thyme garlic powder and cumin. I use Victorian Epicure Pubblobean Dip Mix. Spread over mushroom tops and let sit at room temperature for at least an hour. Grill on the BBQ for at least 5 mns on each side at medium heat turning occasionally. In the meanwhile slice a large onion and saute in a pan with 1 tbsp of olive oil stir on medium to low heat for approximately 10 minutes. Add 1 tbsp of balsamic vinegar sherry or white wine. Keep on stirring until onions are well caramelized. Top burgers with the caramelized onions sliced avocados tomatoes lettuce and sprouts. Enjoy!

  • Misty says:

    My favorite is baked beans. I had this recipe I made prevegan days it included bacon but now I don’t include it and made it vegan! It is a can of regular plain vegetarian baked beans butter beans drained and rinsed and kidney beans drained and rinsed with some bbq sauce and dry mustard. Yum! Can’t have a bbq without it!

  • Shanon says:

    Western Fakon Tempeh Burger Oh so delicious!!! I seriously almost cried when I ate this. You need Romaine Lettuce Avacado Whole Wheat Hamburger Buns Barbeque Sauce Vegan Sliced Cheese if you wish Vegan Patties Marinaded and Sliced Tempeh Onion Rings And anything else you prefer on your burger. Grill the vegan patties and tempeh bacon when they are almost done throw the buns on the grill to get ’em hot and slightly crispy. Hopefully you have prepared your goodies because it’s layerin’ time. I would layer like this Vegan patty barbeque sauce romaine lettuce tempeh bacon onion rings and avacado. Ok now eat with some sweet potato french fries or regular french fries whatever! Finish the meal with a cold sparking lemonlimeade and you got yourself some serious 4th of July vegan food. Let freedom ring for all the Earth’s creatures!

  • Kayla says:

    Vegan Berry Cobbler! What you need 1 13 cup flour 2 tablespoons sugar 1 teaspoons baking powder teaspoon salt cup canola oil cup almond milk cup sugar 2 tablespoons flour 1 teaspoon ground cinnamon 2 cups fresh or frozen strawberries 2 cups fresh or frozen blueberries 1 tablespoons sugar to sprinkle on top Vegan Whipped Cream What you do 1. Preheat the oven to 375 degrees. In a small bowl whisk flour sugar baking powder and salt. In a separate small bowl whisk oil and milk then add to the flour mixture. Mix with a wooden spoon until thoroughly combined but do not overmix. 2. In a mediumsized bowl whisk together the sugar flour and cinnamon then add berries. Toss until berries are coated with sugar mixture. 3. Pour berries into a 9inch baking pan or distribute evenly into 8 ramekins. Using a tablespoon scoop lumps of dough on top of berries. 4. Brush the top of the dough with extra almond milk and sprinkle liberally with sugar. 5. Bake for 45 minutes or until dough is thoroughly cooked and lightly browned on top. Be sure to rotate after 20 minutes for even baking.

  • Cheri Horgan says:

    We are very fond of teriyaki boca burgers. We grill fresh slices of pineapple and the boca burgers on the grill and baste them with honey teriyaki sauce. When they are ready to serve we top the patties with the pineapple then melt a slice of vegetarian Follow your Heart Monterey Jack Cheese. It is delicious with or without a bun! We serve them with fresh fruit kabobs of our favorite fruits like watermelon pineapple cantalope grapes cherriesbananasdipped in lemon juice so they dont turn of course ect. You can make these the day before and freeze them they are great frozen or thawed on a hot day!

  • Joelle says:

    Kung Fu Tofu Nice Basmati Rice Ingredients 1 package of firm tofu 2 cups of basmati rice 45 carrots 12 heads of brocoli 4 tomatoes 1 clove of garlic 1 onion 1 cup peanuts Sesame seeds Soy sauce Peanut sauce Salt Pepper Garlic salt Any other vegetables or condiments of your choosing Steps 1 Cook rice on stove according to package instructions 2 In separate deep pan poor a little olive oil and set on low heat. 3 Drain tofu. Use towel to absorb the water. 4 Peel and cut carrots into diagonal rounds and toss in pan. 5 Break up brocoli head and toss in pan. 6 Chop up onions into approximately 1 inch pieces and throw in pan. 7 Start to pour in a little bit of soy sauce and salt and pepper if desired. Also adjust the stove heat depending on the speed the veggies are being cooked. Continue to do both of these through out recipe. 8 Cut up tomatoes also into 1 inch pieces and toss in pan. 9 Mince garlic and add to pan. 10 Add peanuts to pan. 11 Cut up tofu into 1 inch pieces and toss in the pan. 12 Pour peanut sauce and soy sauce into pan for tofu to soak up the flavor and as desired. 13 Shake a sprinkle of sesame seeds into the pan. 14 When vegetables are all cooked and tofu is flavorful serve hot and fresh with cooked basmati rice and add some more sesame seeds and seasonings if desired. Enjoy!

  • Emily says:

    I can make the BEST grilled eggplant and zucchini lasagna! my own little vegan recipe i made up You will need 3 tablespoons olive oil 2 teaspoons dry italian seasoning 3 medium zucchinis 2 large eggplants one package organic lasagna noodles 1 large bottle of organicall natural spagetti sauce your choice tomato basil goes really good with this though one teaspoon salt 2 handfuls of baby spinach one package of baby bella mushrooms and parchment paper and one tablespoon minced garlic. Cut the eggplant into thin slices laying them on parchment paper preheat the oven to 400 degrees. Lay out the eggplant slices sprinkle salt and drizzle olive oil then put into the oven or grill for 20 mintues until very soft. Put lasagna noodles in hot water to soften them up. Cut zucchinni and mushrooms into slices. Warm a skillet with the olive oil let zuchinni and mushrooms simmer then add the salt italian seasoning spinach and garlic. After ten minutes or so of softening up add tomato sauce. In a lasagna dish add a little sauce to bottom then a layer of noodles then egglant slices then sauce mixture and repeat till the dish is filled. Leave the oven at 400 degrees and put into oven for about 30 minutes. You can also add some vegan mozzerlla cheese to go on top or in the middle. It is amazing without the vegan cheese but just as good with it. This is my boyfriend and I’s favorite dish! Hope everyone likes it! While that is cooking you could also grill rings of pineapple on the grill to nibble on as an appetizer while you or your guests wait!

  • karen says:

    We love our vegan kabobs made with Gardein ‘beef’ tips… Marinade the tips found at your local grocery healthy frozen section in your favorite sauce…We love mixing it upI recently found out about Tahini!!Mmmm! who knew! Blackstrap molasses…and grab ur fav veggie and fruit scewer them up and grill! yummm

  • Tricia McMann says:

    Cook up some tofu veggie crumbles add taco seasoning mix to it. Then spoon it into a hotdog roll and add shredded soy cheese on top. Add cut tomato relish and a touch of honey dijon mustand and TADA…You have an easy delicious and fun cook out treat!

  • Cindy says:

    I’m new to veganism but I’m loving seitan! Well for this weekend I bought some Tofurky sausages that I plan to grill up and have with pasta salad. I love barbecues!

  • Nancy Chatfield says:

    I plan to make grilled portobello mushroom caps.Very easy In a large zip lock bag mix 23 tablespoons of honey 23 cups of balsamic vinegar 34 tablespoons of olive oil The amounts of the above ingredients can vary based on how many mushroom caps you are preparing. Squish the bag until the honey looks like it is mixed in. Pop in the mushroom caps and make sure you coat them with the liquid. The mushrooms will not be covered in the marinade… you flip the bag every few hours to marinate both sides Marinate in a large zip lock bag overnight occasionally flipping the bag over to marinate the other side pop them on the grill until heated Serve over rice or any other favorite.

  • Liz says:

    Scrumptious Avobean Burgers and Yam Fries 1 C mashed blackbeans 12 C whole blackbeans cooked 1 avocado mashed 23 C instant oats chopped onion to your taste chopped peppers to taste all veggies should be around 14C or more depending on what you like a bit of oil dilweed cumin garlic and soy sauce to taste. And your favorite vegan buns and condiments Saute all delicious veggies in the oil until they are tender. Sprinkle the dry seasonings and stir into the tender veggies. Combine all ingredients into a big bow minus the avo and soy sauce Mix thoroghly don’t be afraid to get in there with your hands! Then add the avo and soy sauce to the mix pat out your patties on some aluminum foil and toss em on the grill until they get deliciously flakey on the edges! After your Avobeans are out for the simmer heat up some oil in your fryer and throw in some sweet potatoes refridgerated and sprinkled with sea salt and a hint of brown sugar. Serve the avobean burgers and yams up with your favorite vegan beer and enjoy the festivities!

  • Chrissy says:

    Hi I’m going to a vegan picnic on the 4th am planning on bringing yummy brownies or cookies…however I plan to eat vegan burgers and all the healthy fixings…I hear from past comments that this picnic rocked! I love the apron…it is adorable

  • Monika says:

    Take all the vegetables You like me and my boyfriend usually take red and yellow paprica lots of champignons zucchini also sometimes aubergine cut them into about 10cm pieces cover in olive oil and all the spices You like salt pepper basilic and others and leave for about 2 hours covered. When outside at barbeque put all the vegetable on the grill for 1015mins and enjoy!

  • Amie N. says:

    Garden burgers on the grill topped with mango avocado salad. Grilled vegetables sprinkled in olive oil salt pepper and vegetarian baked beans. Simple delish!!

  • Holy Moly says:

    Ok so even though it’s hot I always bring a vegan carrot cake to just about … every bbq I go to. And this is what I use 214 cups all purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon pumpkin pie spice or allspice 1 teaspoon baking powder 1 teaspoon salt 34 cup light brown cane sugar 34 cup cane sugar 3 egg equivalent in EnerG egg substitute 1 teaspoon vanilla 1 cup vegetable oil 2 cups finely grated carrots 1 can about 14 oz crushed pineapple drained 1 cup shredded coconut Faux Cream Cheese Frosting 1 8 oz package of vegan cream cheese 13 cup vegan soy margarine like Earth Balance softened. 1 teaspoon vanilla 2 cups vegan confectioners sugar Preheat oven to 350 degree Fahrenheit. In a medium bowl mix flour baking soda cinnamon spice baking powder and salt. In a large bowl mix sugar and egg replacer until creamy works best with an electric mixer add vanilla then add vegetable oil. Mix wet and dry ingredients together and add carrots pineapple and coconut. I prefer a thicker cake so I used a 9×9 glass pan. But if you prefer thinner cake with more servings use a 13×9. Grease pan. Smooth batter into pan. Bake for 40 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting. Faux Cream Cheese Frosting recipe With an electric mixer beat cream cheese and margarine. Add vanilla then add sugar. It’s totally easy and TOTALLY amazing!!!

  • Sarah Robertson says:

    This recipe is SO EASY. making it perfect for quick BBQ prep…and it tastes amazing! Artichoke Kebabs 18 small artichokes 2 tablespoons lemon juice 2 tablespoons olive oil 2 tablespoons water 12 teaspoon thyme salt and pepper Combine lemon juice olive oil thyme and water. Trim stems from artichokes and remove leaves until you get the pale inner leaves. Cut off the thorny tips of the leaves and remove the fibrous parts from around the bottom. If larger than about 1 12 inches cut in half lengthwise. Coat with marinade. Thread onto skewers and place on preheated grill medium heat. Cook for about 15 minutes or until the bottoms become tender. Turn frequently. When done remove from grill and pour remaining marinade over them with a little salt and pepper.

  • Brittany says:

    My favorite is really pretty simple. It’s just sliced onions sometimes with cubed potatoes if I feel up to cutting a bunch of potatoes with malt vinegar poured over them with sea salt sprinkled on topmaybe some pepper depending on your tastes. Then I grill the onionsand potatoes until they’re browned and not crunchy! Yum!

  • Emma Turner says:

    Falafel Kebabs You will need 1 pkt Orgran Falafel Mix or similar 10 cherry tomatoes whole 2 lebanese cucumbers sliced 1 spanish onion Method 1 Mix up falafel mix as per instructions on packet. 2 Roll falafel mix into quite small 2 cmdiameter balls. 3 Deep fry until brown. 4 When cooled place on skewers alternating with cherry tomatoes cucumber and onion. 5 Grill on the BBQ. Note Serve with hummus and tomato sauce. Also can be served by placing kebab in slice of Lebanese bread then rolled in serviette. Yummmmmmmmmmmmmmm D