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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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  • sheila k. says:

    I make a great black bean and corn salsa that I take to BBQs and summer potlucks. It is always a hit.

  • christopher h says:

    i’m a big fan of grilled eggplant

  • Maja says:

    our favorite is gardenburger

  • Tamara Burks says:

    I love cherry limeades with maraschino cherries included in the drink.

  • Denise says:

    I like to grill large zucchini slices marinated in an olive oil and spicefresh herb mix. Good stuff.

  • Tammy Hankins says:

    cool contest

  • Tammy says:

    I love Boca Burgers! yummy on the grill.

  • Gianna says:

    Grilled eggplant seasoned potatoes and corn on the cob

  • Alycee says:

    nummy nummies! simple and tasty I want to share this with my PETA pals… ingredients I use 1 12 ounce package extra firm tofu 3 tablespoons vegetable oil 1 onion thinly sliced 1 12 cups barbecue sauce 6 hamburger buns drain the tofu slice it fry until golden brown add onion cook on low for ten minutes in barbecue sauce..put it on buns and enjoy!

  • djgroz says:

    Fresh Peach Lemon Slush

  • Vicki Andrew says:

    I take the gardenberger Ribblets and serve them on a onion roll with thin sliced onion butter lettace and sprouts serve with chips or with fresh made potatoe salad

  • theodore esteghamat says:

    I like BOCA burgers during the summer.

  • John Rasmussen says:

    Red lentils fom earth fair cooked down with vegetable broth to make soup.

  • Salleefur/Jesslyn says:

    I adore tofu sprouts we grow our own and all variations of organice brown rice and sprouted is out of this world!

  • Jaime McManus says:

    Chipotle Black Bean Flame Grilled Quesadillas Serves 4 8 Whole Wheat Vegan Wraps 4 Morning Star Chipotle Black Bean Burgers thawed 1 fresh pineapple sliced and grilled 1 avocado sliced 2 tomatoes diced 12 red onion grilled chilled then diced some cilantro 1 chipotle pepper wear gloves Garlic Cayenne vegan pepper jack shredded cheese any brand begin by getting grill hot do not use charcoal…try jack daniels wood And grill the thawed black bean burgers Slice red onion in half and brush both sides with EVOO sprinkle with salt and pepper slice pineapple and sprinkle with a little cayenne pepper grill onion until it has grill marks and set aside grill pineapple until some of the juices are out and set aside to cool when onions cool dice and put in a bowl dice tomatoes and add them with onions Add garlic Add a chipotle pepper Add cilantro and then set aside dice pineapple quarter bb burgers brush all wraps with a bit of EVOO and place on grill add the burger add the pineapple sprinkle a bit of vegan pepperjack cheese add top of wrap and let the cheese fuse the two side together and then flip Remove quesadilla quarter and top with salsa mixture and sliced avocado! Enjoy! For added spice just add more peppers

  • Kimberly says:

    It’s not too complicated but my favorite summer drink for a bbq is a raspberry smoothie. I use a bag of frozen raspberries 2 bananas and vanilla soy milk to desired consistensy to make a real yummy vegan and non alcoholic drink! Throw a little protein powder in and these are great for breakfast too!

  • Samantha Miller says:

    I love vegetable shishkabobs. The best part is you can be a picky eater and still enjoy them! I usually use onions sweet peppers and roma tomatoes but all other vegetables can be used as well. Plus you can make your own marinade or find one that tastes great in the store depending on what flavor you like. Easy to make delicious to eat.

  • susan smoaks says:

    BOCA burgers are the best vegan BBQ food.

  • Happi Shopr says:

    It’s BOCA Burgers for us

  • Lisa M says:

    Spicy Sweet Potato Fries 68 sweet potatoes cut into long fingersize wedges extra virgin olive oil rosemary fresh or dried red chile powder cayenne pepper sea salt fresh ground black pepper directions toss cut potatoes and oil in a pyrex baking dish. sprinkle all spices and herbs on top. get your hands messy and mix it all up. bake covered in tinfoil at 400 for 20 mins. stir around. bake uncovered for another 1020. check for lovely browness and remove from oven. serve with green chile mustard where available or your favorite condiment. proceed to yum.

  • crystal says:

    My favorite is Portabello mushrooms on the grilla little olive oil and a little vinegar and they are amazing!!

  • Melissa O. says:

    Mmm Big Juicy Portabella Mushroom caps grilled with garlic and topped with barbecue sauce on a bun. Yummy!

  • BengHock says:

    baked oak and barley

  • Erma says:

    My favorite vegan barbeque friendly food is BOCA Burgers.

  • Aurelia Casson says:

    Grilled corn on the cob!

  • asheen walsh says:

    My favorite bbq dish is sandwich my fiance and I have whenever my family is having a bbq. My favorite recipe is a bbq tofu sandwich which all ingredients are made from scratch. Two pieces of wheat bread put on the grill slaw bbq sauce which is delicious might at add from scratch is way better than store bought bbq sauce and grilled tofu. When we don’t have grilled tofu we bread the tofu and cook it in the pan or we broil it in the oven. We usually enjoy this sandwich with fresh cut potatoes that we bake in the oven with some spices that we change up the spices. Mmmm… I want to go make this now!

  • chauncey weles says:

    Grilled Corn and Heirloom Tomato Salad 8 ears of corn 2 Heirloom tomatoescut into 12 pieces 2 orange bell peppercut into 12 pieces 3 scallions thinly sliced 12 cup chopped basil 14 cup quality olive oil or safflower oil 4 TB Moscatal Vinegar Apple Cider works well too Fresh Salt and pepper to taste DIRECTIONS 1. Heat grill to high lightly oil grates. Place corn on grill. Cover and cook turning occasionally until tender and slightly charred 8 to 10 minutes. When cool enough to handle cut off tip of one ear of corn and stand in a wide bowl to catch the kernels. With a sharp knife carefully slice downward. Repeat with remaining corn. 2. To bowl add tomatoes bell pepper scallions basilvinegar and oil. Season with salt and pepper toss to combine. If storing cover and refrigerate up to 1 day bring to room temperature before serving. ENJOY!

  • alixandra says:

    When having a vegan cookout I prefer to showcase vegetables and avoid using imitation meat products. Grilled portabella mushroom caps served with a cucumbertomatoonion salad and roasted corn are savory and satisfying. For desert strawberries marinated in balsamic vinegar and sugar or watermelon served with minted honey. And of course good people and good music!

  • Kathy Scott says:

    We love Gardenburgers.

  • Adrienne says:

    my favorite veganfriendly bbq food is a really simple red potato salad. Chop and boil 12 a pound of red potatoes drain add 3 tablespoons white vinegar 12 cup chopped dill 14 cup olive oil salt and pepper to taste. so delish! Thanks for hosting this contest!

  • Melissa Buchanan says:

    Awesome Veggie Kabobs Marinate the following in Italian Dressing overnight Portobello Mushrooms Red Green and Yellow Bell Peppers Italian Squash Sliced Yellow Squash Sliced Quartered Purple Onions Tomatoes A little bit tricky! Put the veggies on a wooden skewer and place on the grill for 2025 minutes. Goes great with Morningstar Veggie Riblets and Vegan baked beans!

  • Tiffany C says:

    I love grilled Tofurky Beer Brats on a freshly baked sourdough roll either plain or topped with grilled onions. It’s even better with roasted white corn on the cob and a cold beer.

  • Dan says:

    grilled eggplant is yummy…don’t like the “egg” in the name fool you…its vegan

  • Katherine McElwain says:

    My favorite? Fresh grilled pineapple with coconut bliss icecream. YUM.

  • Sharon A says:

    Fresh corn on the cob with chili lime butter

  • joe gersh says:

    I grill morningstra chicken strips and throw them in a salad

  • Jennifer M says:

    Peel and core a pineapple. Cut into 12″ slices. Grill on both sides until carmelized. Cut 8 large plums or peaches in half and remove pits. Grill face down until surface is carmelized. Chop pineapple. Toss with 2 cups couscous or quinoa 14 cup seasoned rice wine vinegar and 12 teaspoon salt. Put two plum or peach halves on each plate grilled side up. Top with pineapple mixture. Garnish with fresh chopped mint. Serve immediately. Yummy!

  • Megan B. says:

    I love simple fruit salads with mixed berries or kiwi bananas and strawberries! Thanks for the giveaway!

  • amanda says:

    kebabs fill up skewers with a mix of such things as chunks of onion pepper courgette tofu fennel augergine mushroom cherry tomatoes are nice on there whole. A simple marinade of soy sauce and oil flavors them up beautifully…

  • Justin Williams says:

    mmm mojitos for everyone fresh veggies picked from the garden topped with a zesty marinade and tortilla chips and guac for everyone while we sit around the deck soaking up the sun’s rays

  • ann gregory says:

    vanilla protein drink mixed with cranberry juice tastes for all the world like strawberry

  • Janice Wright says:

    BOCA burgers are really yummy on the grill.

  • nicole licklider says:

    any time i’m invited to a bbq i bring this dish…it’s one of my favorite summer salads!!! delish!!! vegetarian mayo sugar terragon vinigar 1 bag natures sweet cherry tomatoes 1 large cucumber 1 large vidalia onion 1. in large bowl mix equal parts v. mayo sugar terragon vinigar…you may mix together as much as you want depending on how much sauce you prefer…mix together until you have a nice thick but liquidy sauce…should taste sweet but still tangy… 2. quarter onion and slice cucumber…cut cherry tomatoes in half…add to sauce… 3. mix together until sauce turns pink… 4. refridgerate at least two hours or until salad is nice and chilly…keep covered!!! 5. ENJOY!!!

  • hj mcnaron says:

    My fave is roasted red and orange peppers with tofu steaks marinated in paprika and honey. Serve over a bit of brown rice and a pinch of fresh cilantro and tomato slices.

  • Linda Lansford says:

    I like corn on the grill

  • jjampm says:

    Frozen Mojitos!! The mint makes them so refreshing!

  • scarlette says:

    I love grilled portabella mushrooms

  • Alyson Paige Warren says:

    This one is from the “PETA Vegan College Cookbook” Party in Your Mouth Punch 2 1 Quart bottles cranberryapple juice 1 cup brown sugar 1 1 quart bottle ginger ale and orange slices for a garnish. Place the cranapple and sugar in a bowl and microwave for 3 minutes. Chill in fridge for an hour minimum. Before serving combine with ginger ale in a punch bowl. Garnish with orange slices. It’s a fun and easy VBBQ libation and can easily be made into an adult beverage or kept family friendly.

  • Ashley says:

    i love to take a whole pineapple. slice it into rings and grill! yum! its so good

  • Barbara J says:

    Guacamole is my favorite along with any grilled veggie.

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