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‘Win It’ Wednesday: Post-Party Pack

Written by PETA | July 1, 2009
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Thanks for all of your wonderful comments on this Win It Wednesday. The winners of the Post-Party Packs are Theresa, Jamie McManus, and Lisa M. Congratulations!

A lot of people don’t need a national holiday to celebrate the long, hot days of summer. Take some sunshine, add a handful of friends, and throw in some grilled veggie burgers, et voilà!—instant party. But because July 4 falls on a Saturday this year, boozy barbecues everywhere might be a bit sloppier for revelers who realize that they can waste a woozy Sunday on the couch.

Our “Post-Party Pack” is the remedy for the frazzled nerves that can result from over-indulging. Filled with PETA’s organic, shade-grown coffee, Tings from Robert’s American Gourmet, coupons for Amy’s Kitchen Roasted Vegetable Pizza, and other dee-lish vegan snacks, it’s sure to help clear a foggy head and quiet a grumbling belly.

How do you win? To score one, simply share your favorite vegan barbecue–friendly food or drink concoction in the comments section below. The three most tantalizing comments will take home the prize.

The contest ends on July 15, 2009, and we’ll choose three comments as the winners on July 17, 2009. Be sure to read our privacy policy and terms and conditions, as you’re agreeing to both by commenting. Check back every Wednesday for new prizes. Good luck!

Written by Karin Bennett

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  • Deborah R says:

    I make Veggie Kabobs using red bell peppers onion zucchini and yellow squash and I serve them over couscous with diced tomato and olive oil.

  • Jessica says:

    I love grilled corn tamales yum!

  • Alyse Alteri-O'Brien says:

    Some veggie kabobs with gardenburger BBQ riblets and a bud light…maybe more than just one bud light!

  • Cynthia C says:

    I love making grilled veggie pizza.

  • Michelle Draveski says:

    another bocca burger fan they can be used for so much more

  • Kacy says:

    I just like to throw a morning star garden burger on the grill. Very simple and delicious.

  • Theresa says:

    Asian Coleslaw Ingredients 5 tablespoon raw nut butter of choice or roasted peanut butter 5 tablespoon oil safflower sunflower or your choice 5 tablespoon rice wine vinegar 3 tablespoon braggs amino sauce or soy sauce 3 tablespoon brown sugar in the raw 1 12 tablespoon garlic minced 2 tablespoon ginger root minced 5 cup green cabbage thinly sliced 2 cup red cabbage thinly sliced 2 cups napa cabbage 2 large carrots julienned 2 yellow or red bell peppers thinly sliced 5 stalks green onions chopped 34 cup fresh cilantro chopped peanuts for garnish Instructions In a large bowl whisk together oil rice vinegar peanut butter soy sauce sugar garlic and ginger. In a separate large bowl mix the green cabbage red cabbage napa cabbage carrots bell peppers green onions and cilantro. Toss salad with peanut butter mixture before serving. Serve at room temperature. Sprinkle with peanuts.

  • Valerie says:

    Mom’s German Red Potato salad 3 lbs. cooked red potatoes cut in pieces 14 onion minced 45 sprigs of fresh dill broken into small pieces 3 TBSP. white vinegar 12 cup of your favorite oil salt pepper to taste Toss chill and enjoy!

  • Anna says:

    I love just simple vegetable kabobs with some lemon juice and some seasoning. My mom’s baked potatoes and grilled corn are the best as well! Just keep the corn unpeeled and wrap the potato in aluminum foil and let it sit on the grill… delicious!

  • MRS.MOMMYY says:

    boca burgers are the best

  • Dan says:

    Grilled eggplant is amazing. Just brush a little olive oil on it and throw it on the grill. Feel free to season with any spices you have like garlic powder.

  • Alicia Webster says:

    I invented this recipe when I lived in Mexico years ago. Filling Toss raw spinach greens cubed mango cubed guayaba cubed marinated tofu sticks marinated in dark sesame oil cilantro and onion cubed avocado and a sprinkling of toasted pepitas. Put in a bowl and leave covered in fridge for an hour or so to let flavors marry.Then warm some fresh corn tortillas fill them with the filling from the fridge so that it looks like a soft taco and top with salsa cruda. Beyond yummy people! Alicia Webster

  • Summer Mouse says:

    How about griling up some tasty teriyaki tofu? My non vegan friends love it and start to finish takes 30 minutes. TOFU TERIYAKI Ingredients 1 12 ounce package extra firm tofu 12 yellow squash 12 zucchini 14 cup ketchup 14 cup soy sauce 14 cup vegetable oil optional 1 garlic clove crushed Directions 1Mix ketchup soy sauce vegetable oil and garlic together for sauce. 2Cube tofu. 3Slice yellow squash and zucchini. 4Marinate tofu squash and zucchini in sauce for approximately 5 minutes. 5Grill mixture until vegetables are done. on a George Foreman grill I do 5 minutes flip 3 minutes. 6Serve over rice. Pour excess sauce over all if desired. Happy 4th of July!

  • Emily says:

    Roasted corn with chili lime butter. Preheat BBQ to 500 degrees 1. Do not remove the husks of the corn yet. Soak the corn in a sink filled with water for 20 mins. 2. Roast on the BBQ for 25 30 mins turning every 5 mins and rotating cobs if your BBQ has hot spots. The husks will be pretty black by the end but you want to make sure you don’t burn the corn underneath. 3. Remove corn from grill and let cool for 5 mins. Remove husks. 4. Get some Earth Balance and mix in chili powder lime juice salt and pepper to taste. If it’s a hot day outside the EB should be easy to spread. Smear it all over your hot corn on the cob and enjoy!!

  • Tracy L says:

    I LOVE the California Gardenburgers! They are so great with some avocado and tomatoes especially if I grill them. GREAT contest thanks so much!

  • Amber G says:

    Tofu is great for grilling you can marinate it so many different ways. I love soaking it in Fig Balsamic Vinegar!

  • Marilyn McDonald says:

    Yummy Vegan Margarita! 6 oz. Fresca 1 oz. lime juice 1 tsp. sugarfree or regular lemonade mix like crystal lite powder 1 12 oz. tequila without the lime! Instructions Mix everything either pour over a full glass of ice or put into a blender make a blended one. the blender with lots of ice is the best Yummy… You can have this without alcohol as a virgin magarita. I also mix it with vodka instead of tequilia for a Vodka Sour. 2.

  • Tammy Perrin says:

    I throw a few Amy’s NonDairy Burritos in foil maybe a couple of potatoes too. Then when their nice and toasty I dollop on fresh guacamole and salsa. Add some crisp sparkling water like Apollinaris and you’re feeling healthy happy and full of energy.

  • Pamela Rinaldi says:

    The Deluxe Portabella Burger Grilled Portabella brush with olive oil minced garlic dried Italian herbs salt and pepper. Throw on grill until oh so caramelized! Toasted Ciabatta Roll brush with same ingredients as above. Throw on grill until nice and crispy! Serve with sliced avocado red onion roma tomatoes basil leaves and vegan cheese if desired! How about “baked” sweet potatoes to accompany your Deluxe Portabella Burger?! Cut sweet pots in half and top with Earth’s Balance vegan spread and brown sugar then wrap each sweet pot in it’s own little foil package but please throw these on the grill first they’ll need more time to hang out on the grill! And if you’re in mood for dessert and your blenders handy throw chocolate soy or rice milk ice vanilla soy yogurt and bananas together…mmmmmm what a delectable finish! Thank You PETA for all you do! Power to veg people everywhere! Independence for ALL living creatures!

  • Will Steinbrecher says:

    honestly i love bbq morningstar burgers with a home made smoothie. usually it consists of 1 jar of pinapple chunks 2 banannas 4 strawberries vanilla soy yogurt and a wee little bit o’ honey. good times right there.

  • Fallon Tuthill says:

    Vegan Mac Cheese Vegetarian Baked Beans Organic Corn on the cob My 3 Favs on the 4th!

  • Nicole says:

    My favorite Independence Day barbecue stuff is Morningstar “chik’n” patties watermelon grown in our garden and sun tea. Yum!

  • Pauline says:

    I love BOCA burgers too! To go with them I like to make strawberry and banana fruit smoothies. Just throw some frozen strawberries frozen bananas and apple juice in a blender and blend til smooth. Delicious!

  • Rochelle says:

    How about a “kickbutt” DESSERT Option? Van’s Gluten Free Waffle lightly toasted drizzled with Vermont maple Syrup OR Madhava’s Agave Syrup toppedd with 1 Serving of “pure Decadent’s” Coconut Milk nondairy frozen dessert!!! WAFFLES AND SYRUP AND COCONUT OH MY!!!!!!!!!!!!

  • Mindy Morris says:

    Who says you can’t enjoy the grill without meat! Homemade black bean burgers with cilantro and guacamole are something not to miss! Add grilled corn with salt and cumin. Let’s not miss out on a soothing frozen drink. Virgin or not pina coladas! YUMMY!! Top those off with cherries…. OH MY!! You’ll have people over daily wanting you to grill out more often.

  • Marcy Rochette says:

    Organic Asian Pear Mojito Serves 6 8 ounces bacardi white rum 34 ounces asian pear liqueur 8 sprigs organic mint leaves 4 organic limes 14 cup sugar club soda ice

  • Shelly says:

    If you have a Whole Foods near you you MUST check out their Vegan Chicken Salad. It is the best vegan chicken salad I’ve ever had. Grill up some Burger Buns melt on your favorite vegan cheese and it’s a delicious sandwhich melt! mmm

  • lizzy says:

    Veggie burgers corn on the cob mushroom squash kebobs! yummy!

  • Jessica Johnston says:

    Thank you for all that you do for the animals and thank you for the great prizes you offer!

  • LaTasha James says:

    Chik’n patties with BBQ sauce…yum!

  • Aaron says:

    Grilled seitan red pepper and onion on grilltoasted focaccia with garlic faux garlic aioli roasted garlic plus veganaise. Mixed field greens with tomato sprouts avocado and balsamic vinaigrette. San Pellegrino. Blanket sunny patch of beach or park and some friends.

  • Lauren says:

    Fruit salad in watermelon bowl grilled corn on the cob husks pulled back and tied then brushed with herbed Earth Balance until gleaming vegan Red Potato Salad with Vegenaise rolls and Toffutti American “cheese” slices melted atop perfectly BBQ’d vegan FlameBroiled Garden Burgers with all the trimmings top it off with an ice cold lemonade Happy Fourth of July!!

  • Andrea Elvin says:

    I celebrate Independence Day by saluting the INDPENDENCE of all animals by grilling a delicious BOCA burger and Tofu dogs on my grill. Being vegan makes animals free too!!!!!

  • Erin Register says:

    I love tofu pups hot off the grill with the perfect blackened grill marks nestled in a whole wheat bun topped with vegan chili and Follow Your Heart brand nacho “cheese.”

  • Daniel says:

    I make some really good grilled portabello mushroom sandwiches and pair them with grilled veggie kebobs corn potatoes peppers onions squash and a good red wine.

  • lauren says:

    i have always been a “milk”shake kind of person and now that its summer its a great treat on those hot summer day this one is just 1 of a couple that Ive made up. silk chocolate soy milk vegan chocolate chips shredded in food processor crushed ice peanut butter co. peanut butter a new vegan peanut butter that just opened in NY and its all cruelty free!! the dark chocolate kind chocolate tofutti ice cream as much of everything that you like i like little ice and large amounts of peanut butter but any combination is delicious and to make it look pretty a sliced strawberry fanned out and a bendy straw mmm. and to eat i go simple with the vegan burgers from morning star with fakin bacon on top!

  • Gianna says:

    BBQ’d Yves veggie dogs in buns covered in sauted onions bell peppers and garlic

  • Kelli says:

    My favourites are veggie kebabs red yellow and orange bell peppers with mushrooms tomatoes etc. and Heinz Vegetarian Baked Beans. Yum!

  • Cindel says:

    BBQ Tofu 1 pkg firm or extra firm tofu sliced into 8 1 recipe Sweet and Sticky BBQ sauce but finely dice the onions 1. Bring ingredients for BBQ sauce to bubbling in a saucepan. Add tofu then reduce heat and simmer uncovered for 10 mins. 2. Remove tofu and place in a Pyrex dish or whatever you use to freeze stuff. Cover with sauce cover and place in the freezer. Let freeze completely. 3. The day before you want to eat said tofu place in the fridge to thaw. Or just thaw in the microwave before grilling. 4. Grill tofu on a hot grill 34 mins per side then rotating 90 degrees and repeating. Baste regulalry with the BBQ sauce. If you like set aside some sauce and thicken in a saucepan on the stove then slather over the grilled tofu.

  • Megan says:

    Hands down the best vegan cookout party starts with Veggie Masala burgers Trader Joe’s topped with spicy plum chutney Whole Foods served on Trader Joe’s Masala Naan.

  • Shawna Flavell says:

    Hey guys we had a small glitch in our system and lost some of your comments. If you dont see your contest entry please resubmit it. Thanks.

  • The Vegan Good Life says:

    Gardenburger BBQ Riblets paired with organic corn on the cob smothered in garlic ‘butter’ combine crushed garlic with Earth Balance spread. Wash it down with Trader Joe’s organic strawberry lemonade. Follow with firefly watching and a nap. Dream about your next vegan meal.

  • Nicole G says:

    My favorite is Amy’s All American Veggie Burger on a nice whole wheat bun with lettuce tomatoe pickle ketchup and mustard. Taste just like a regular hamburger but alot healthier and cruelty Free! Of course a side of grilled veggies brushed with my special balsamic seasoning sauce. and don’t forget sweet potato fries. Yumm delish!!!

  • Antoine says:

    Delicious Tofu Fajitas! Juice of 2 limes 4 Tbsp. 1 Tbsp. olive oil 1 clove garlic minced 1 jalapeo pepper seeded and minced for extra heat don’t seed the pepper before mincing it 2 Tbsp. minced fresh cilantro 2 tsp. chili powder 14 tsp. cayenne pepper or more if you can stand it 1 lb. extrafirm tofu cut into 1inch strips 2 ears fresh corn 1 large red onion 1 red bell pepper cut into 1inch squares 1 green bell pepper cut into 1inch squares 12 cherry tomatoes 4 large flour or corn tortillas Guacamole 1. Put the lime juice olive oil garlic jalapeo pepper cilantro chili powder and cayenne pepper in a jar with a tightfitting lid and shake well. Put the tofu in a shallow pan add the lime juice mixture and marinate in the refrigerator stirring occasionally for several hours. 2. Meanwhile remove the husks from the corn and soak it in cold water for 1 hour. Drain the corn and wrap it in aluminum foil. Grill for 20 to 30 minutes turning often until the corn is lightly charred. Cut the corn kernels off the cob. 3. Parboil the onion and cut into quarters. Thread the onion bell peppers and tomatoes onto skewers and brush with some of the lime marinade. Grill turning often until lightly charred. 4. Place the tofu on the grill cover with a lid or aluminum foil and cook basting occasionally with the marinade until the tofu is light brown. 5. Heat each tortilla briefly on the grill. Divide the vegetables and tofu equally among the tortillas then roll them up fajitastyle. Serve with guacamole. And there it is a delicious recipe for vegetarians.

  • Kianna says:

    My favorite thing to do is take fresh pineapple and put barbecue seasonings on it. Grill until it is thoroughly heated and enjoy!

  • rachel says:

    Anything vegan

  • Nicole Craft says:

    For me it’s the Morningstar Farms Caribbean Jerk Burgers recipe reducedcalorie cole slaw dressing fatfree mayonnaise Caribbean Jerk Seasoning Shredded green cabbage or packaged cole slaw mix shredded red cabbage or packaged cole slaw mix and Morningstar Farms Grillers Vegan Veggie Burgers see website for complete recipe with roasted corn on the cob and grenadine cocktails 1 part grenadine syrup 4 parts orange juice and 4 parts pineapple juice to drink. Not only is it fast and easy but absolutely delicious!

  • Pepsi One is Fun says:

    Roasted corn on the cob smothered with chipotle tabasco sauce is pretty darn good. As for a drink I just stick with Tab. Old school diet drink and what not.

  • amanda tink says:

    Frozen Strawberry Drink 34 cup Sprite Zero or any diet lemonlime soda One serving half a packet of sugarfree strawberry powdered drink mix 4 frozen unsweetened strawberries 2 tbsp. lime juice 1 cup crushed ice or 5 8 ice cubes for drinkersmay add shot of tequilabut i don’t drink so i don’t directions Place all ingredients in a blender. Blend until uniform and slushy.Pour into a nice glass and enjoy

  • Chelsea says:

    My all time favorite vegan barbeque friendly food is BOCA Burgers. I love all flavors from Original Vegan to Tomato Basil! To go along with my delicious burger I like to have grilled veggies and chips.