Are you ready to elevate your vegetarian game? Look no further! With these 20 mouth-watering, savory vegetarian smoker recipes, you’ll never have to compromise on flavor again. From smoky mushroom steaks to spicy tofu skewers and even vegan mac and cheese, we’ve got you covered for every occasion.
Whether you’re a seasoned vegan or just looking to add some plant-based options to your repertoire, these recipes are sure to please. With flavors ranging from rich and earthy to tangy and zesty, there’s something on this list for everyone. So grab your smoker and get ready to indulge in the bold, delicious taste of vegetarian cuisine.
Smoked Portobello Mushroom Steaks with Garlic Butter
Elevate your dinner game with this flavorful recipe that combines the earthy sweetness of portobello mushrooms with the richness of garlic butter and a hint of smokiness.
Ingredients:
– 4 large portobello mushrooms
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1 tablespoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, mix together the softened butter, minced garlic, and smoked paprika.
3. Wipe the mushrooms clean with a damp cloth and remove the stems.
4. Brush the mushroom caps with the garlic butter mixture, making sure to coat evenly.
5. Place the mushrooms on the grill or grill pan and cook for 2-3 minutes per side, or until tender and slightly charred.
6. Remove from heat and season with salt and pepper to taste.
7. Garnish with chopped parsley if desired.
8. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Smoked Spicy Tofu Skewers with Peanut Sauce
Elevate your summer gatherings with these flavorful skewers and creamy peanut sauce. The smoky flavor from the tofu pairs perfectly with the spicy kick, making it a unique twist on traditional appetizers.
Ingredients:
– 1 block of firm tofu, cut into 1-inch cubes
– 1/4 cup smoked paprika
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1/4 teaspoon red pepper flakes
– 10 bamboo skewers
– Peanut Sauce (see below)
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together smoked paprika, soy sauce, rice vinegar, honey, and red pepper flakes.
3. Add the tofu cubes and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Thread 4-5 tofu pieces onto each skewer.
5. Grill the skewers for 8-10 minutes, turning occasionally, until the tofu is golden brown and crispy.
6. Serve with Peanut Sauce (see below).
Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 1 tablespoon honey
– 2 tablespoons lime juice
– 1 minced garlic clove
Combine all ingredients in a bowl and whisk until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-12 minutes (grilling) + 30 minutes (marinating)
Applewood Smoked Stuffed Bell Peppers
Experience the sweet and savory fusion of applewood-smoked flavors with tender bell peppers, stuffed to perfection. This recipe is a perfect blend of fall and winter comfort food.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef or turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon applewood-smoked bacon bits (or regular bacon)
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F.
2. Cut off tops of bell peppers and remove seeds and membranes. Place in a baking dish.
3. In a large skillet, cook ground beef or turkey until browned; drain excess fat.
4. Add onion, garlic, paprika, salt, and pepper to the skillet and cook until onions are translucent.
5. Stuff each bell pepper with the meat mixture, leaving space for filling.
6. Top each pepper with cooked rice, bacon bits, and shredded cheese.
7. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Smoked Eggplant Baba Ganoush
Smoked Eggplant Baba Ganoush Recipe
This recipe takes the classic Middle Eastern dip to new heights by infusing it with the rich, smoky flavor of smoked eggplant. The result is a creamy, savory, and utterly addictive spread perfect for topping pita bread or crackers.
Ingredients:
- 2 large eggplants
- 1 cup vegetable oil
- 1 cup smoked paprika
- 2 cloves garlic, minced
- 1/4 cup tahini
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions:
- Preheat smoker or grill to medium heat. Smoke eggplants for 30-40 minutes, or until charred and tender.
- Peel the smoked eggplants and place them in a blender with remaining ingredients.
- Puree until smooth, adding more lemon juice if desired.
- Serve warm or at room temperature.
Cooking Time:
About 1 hour (including smoking time)
Smoked Cauliflower Steaks with Chimichurri
Elevate your veggie game with this bold and flavorful recipe that combines the natural sweetness of cauliflower with the tangy zip of Argentinean chimichurri sauce. Perfect as a side dish or main course, these smoked cauliflower steaks are sure to impress.
Ingredients:
– 1 head of cauliflower
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat smoker to 225°F.
2. Cut cauliflower into 1-inch thick “steaks.”
3. In a small bowl, whisk together olive oil, apple cider vinegar, garlic, smoked paprika, salt, and pepper.
4. Brush the mixture onto both sides of the cauliflower steaks.
5. Smoke the cauliflower for 30-40 minutes, or until tender and slightly caramelized.
6. Meanwhile, combine parsley, oregano, lemon juice, and red pepper flakes (if using) in a small bowl to make chimichurri sauce.
7. Serve smoked cauliflower steaks with chimichurri sauce spooned over the top.
Cooking Time: 30-40 minutes
Smoked Butternut Squash with Maple Glaze
Elevate your fall gatherings with this sweet and savory recipe that combines the natural sweetness of butternut squash with the rich flavor of smoked wood. This dish is perfect for serving as a side or using as a topping for salads, soups, or grains.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 cup maple syrup
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– 1/4 cup apple cider vinegar
– 1/4 cup water
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F.
2. Cut the butternut squash in half lengthwise and scoop out seeds and pulp.
3. In a small bowl, mix together maple syrup, brown sugar, smoked paprika, apple cider vinegar, water, salt, and pepper.
4. Brush the glaze mixture evenly onto both sides of the squash.
5. Place the squash in the smoker and cook for 2-3 hours, or until tender and caramelized.
Cooking Time: 2-3 hours
Smoked Jackfruit Pulled ‘Pork’ Sandwiches
Get ready to experience a game-changing vegan twist on a classic pulled pork sandwich! This recipe uses tender jackfruit, smoked to perfection and slathered in tangy BBQ sauce, all piled high on a soft bun.
Ingredients:
– 1 cup canned young green jackfruit
– 1/4 cup liquid smoke
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 8 hamburger buns
– BBQ sauce, for serving
Instructions:
1. Preheat smoker or grill to 225°F (110°C).
2. In a large bowl, combine jackfruit, liquid smoke, brown sugar, apple cider vinegar, smoked paprika, salt, and black pepper.
3. Place the mixture in the smoker or grill and cook for 8 hours, stirring occasionally.
4. Once the jackfruit is tender and falls apart easily, remove from heat.
5. Pile the “pulled pork” onto hamburger buns and serve with BBQ sauce on top.
Cooking Time: 8 hours
Smoked Stuffed Zucchini with Herbed Quinoa
This recipe combines the flavors of smoky zucchini with the nutty goodness of herbed quinoa, creating a unique and delicious vegetarian dish perfect for any occasion.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked quinoa
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 slices of bacon or 1/4 cup vegetable broth (optional)
Instructions:
1. Preheat the smoker to 225°F (110°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together cooked quinoa, olive oil, garlic, parsley, dill, smoked paprika, salt, and pepper.
4. Stuff each zucchini shell with the quinoa mixture, dividing it evenly among the four shells.
5. Place the stuffed zucchinis in the smoker for 30 minutes to an hour, or until tender.
6. If using bacon, wrap each zucchini with a slice before smoking. Alternatively, use vegetable broth instead of water to add moisture and flavor.
Cooking Time: 1-2 hours
Smoked Garlic White Bean Dip
Elevate your snack game with this creamy and savory dip, perfect for veggies, crackers, or pita chips. The smoky flavor from the garlic adds a depth that will keep you coming back for more.
Ingredients:
– 1 (15 oz) can white beans, drained and rinsed
– 2 cloves smoked garlic, minced
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat your smoker to 225°F (110°C) for at least 30 minutes.
2. In a blender or food processor, combine white beans, smoked garlic, olive oil, lemon juice, salt, and black pepper.
3. Blend until smooth, stopping to scrape down the sides as needed.
4. Taste and adjust seasoning if necessary.
5. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes (including smoking time)
Smoked Sweet Potato Wedges with Chipotle Aioli
Elevate your snack game with these addictive sweet potato wedges smoked to perfection and served with a spicy chipotle aioli. Perfect for game day or as a unique appetizer.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chipotle peppers in adobo sauce
– 1/2 cup mayonnaise
– 1 tablespoon lime juice
– 1/2 teaspoon Dijon mustard
Instructions:
1. Preheat smoker to 225°F (or use a charcoal grill with lid).
2. Cut sweet potatoes into 1-inch wedges.
3. In a bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
4. Toss sweet potato wedges in the spice mixture until evenly coated.
5. Smoke sweet potatoes for 2-3 hours or grill for 30 minutes on each side.
6. Meanwhile, blend chipotle peppers, mayonnaise, lime juice, and Dijon mustard to make chipotle aioli.
7. Serve smoked sweet potato wedges with chipotle aioli for dipping.
Cooking Time: 2-3 hours (smoking) or 30 minutes per side (grilling)
Smoked Brussels Sprouts with Balsamic Reduction
Elevate your side dish game with this sweet and savory recipe that combines the natural bitterness of Brussels sprouts with the deep flavor of smoked paprika and tangy balsamic reduction.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup balsamic vinegar
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, smoked paprika, salt, and pepper.
3. Place the Brussels sprouts on the smoker racks and smoke for 30 minutes.
4. Remove the Brussels sprouts from the smoker and let them cool slightly.
5. Reduce balsamic vinegar in a small saucepan over medium heat until thickened and syrupy (about 10-15 minutes).
6. Toss the smoked Brussels sprouts with the balsamic reduction and serve.
Cooking Time: 30 minutes + 10-15 minutes for balsamic reduction
Smoked Lentil-Stuffed Cabbage Rolls
These flavorful rolls combine tender cabbage with a savory blend of smoked lentils and aromatic spices, perfect for a hearty and satisfying meal. This recipe is a twist on traditional stuffed cabbage rolls, adding the depth of flavor from smoky lentils.
Ingredients:
– 1 head of cabbage
– 1 cup cooked smoked lentils (see note)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon caraway seeds
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. Remove the cabbage leaves from the head and blanch them in boiling water for 5 minutes. Drain and set aside.
3. In a bowl, mix together the smoked lentils, chopped onion, minced garlic, caraway seeds, paprika, salt, and pepper.
4. Lay a cabbage leaf flat and place about 1/4 cup of the lentil mixture in the center.
5. Roll the leaf into a tight cylinder and secure with toothpicks if needed. Repeat with remaining leaves and filling.
6. Place the rolls seam-side down on a baking sheet lined with parchment paper, drizzle with olive oil, and cover with aluminum foil.
7. Bake for 45-50 minutes or until the cabbage is tender.
Cooking Time: 45-50 minutes
Smoked Halloumi Cheese with Honey Drizzle
Elevate your cheese platter game with this simple yet impressive recipe that combines the creamy, salty flavor of halloumi cheese with a sweet and sticky honey drizzle.
Ingredients:
– 1 block of halloumi cheese
– 1 cup of applewood chips or other mild smoking wood
– 1 tablespoon of honey
– 1 tablespoon of olive oil
– Salt, to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Place the halloumi cheese block in the smoker and smoke for 30 minutes.
3. Remove the cheese from the smoker and let it cool slightly.
4. Drizzle the honey over the cooled cheese, followed by a sprinkle of salt.
5. Serve immediately, garnished with fresh herbs or fruit if desired.
Cooking Time: 30 minutes
Smoked Chickpea and Vegetable Kebabs
Add a flavorful twist to your typical kebab recipe with the rich flavor of smoked chickpeas, paired with colorful vegetables. This easy-to-make dish is perfect for a quick dinner or lunch.
Ingredients:
– 1 (15 oz) can chickpeas
– 2 tbsp liquid smoke
– 1/4 cup olive oil
– 1 onion, cut into 1-inch pieces
– 2 bell peppers, cut into 1-inch pieces
– 2 zucchinis, cut into 1-inch slices
– 1 red potato, peeled and cut into 1-inch cubes
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together chickpeas, liquid smoke, and olive oil.
3. Thread chickpea mixture, onion, bell peppers, zucchinis, and potato onto skewers.
4. Season with salt and pepper to taste.
5. Grill kebabs for 10-12 minutes, turning occasionally, until vegetables are tender and slightly charred.
6. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 10-12 minutes
Smoked Beetroot Carpaccio with Goat Cheese
Experience the sweet and earthy flavors of smoked beetroot paired with tangy goat cheese, perfect for a light yet satisfying appetizer or snack. This simple yet elegant recipe is sure to delight.
Ingredients:
– 2 large beetroot
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 8 oz goat cheese, crumbled
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat smoker to 225°F (110°C). Slice beetroot into thin rounds.
2. In a small saucepan, combine apple cider vinegar, water, brown sugar, and smoked paprika. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Place beetroot slices in the smoker and cook for 30-40 minutes, or until tender.
4. Arrange beetroot slices on a platter. Top with crumbled goat cheese and garnish with fresh thyme leaves.
Cooking Time: 40 minutes
Smoked Corn on the Cob with Chili Lime Butter
Elevate your corn on the cob game with this simple yet impressive recipe that combines the natural sweetness of corn with a spicy and tangy kick. Perfect for summer barbecues or casual gatherings.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup unsalted butter, softened
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon chili powder (adjust to desired level of heat)
– Salt, to taste
– Optional: cotija cheese, crumbled for garnish
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Place the corn ears in the smoker and cook for 20-25 minutes, or until slightly charred.
3. In a small bowl, mix together softened butter, lime juice, chili powder, and salt.
4. Remove the corn from the smoker and slather the chili lime butter mixture evenly over each ear.
5. Serve immediately, garnished with crumbled cotija cheese if desired.
Cooking Time: 20-25 minutes
Smoked Ratatouille with Fresh Basil
This recipe adds a new dimension to the classic Provençal dish by incorporating the rich flavor of smoked paprika, perfectly balanced with the freshness of basil. A hearty and flavorful side dish or main course, ready in under an hour.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 large bell pepper, sliced into 1/4-inch thick strips
– 1 large onion, chopped
– 3 garlic cloves, minced
– 2 cups of cherry tomatoes, halved
– 1 tablespoon smoked paprika
– Salt and pepper to taste
– Fresh basil leaves, chopped (about 1/4 cup)
– Olive oil for brushing
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss together eggplant, bell pepper, onion, garlic, and smoked paprika.
3. Brush the mixture with olive oil and spread on a baking sheet lined with parchment paper.
4. Roast for 30 minutes or until vegetables are tender.
5. Add cherry tomatoes to the baking sheet and continue roasting for an additional 10-15 minutes.
6. Remove from oven, season with salt and pepper, and sprinkle with chopped basil.
7. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Smoked Tempeh BLT Sandwiches
Elevate the humble BLT by adding smoky tempeh to create a satisfying and flavorful sandwich. This recipe is perfect for vegetarians and vegans looking for a meatless alternative that still packs a punch.
Ingredients:
– 1 package of smoked tempeh
– 4 slices of bread (toasted or untoasted)
– 2 large ripe tomatoes, sliced
– 2 tablespoons of mayonnaise
– 4 leaves of lettuce
– 2 teaspoons of Dijon mustard
– 2 tablespoons of freshly chopped cilantro (optional)
Instructions:
1. Slice the smoked tempeh into thin strips.
2. Toast the bread and spread a layer of mayonnaise on each slice.
3. Top with sliced tomatoes, a few leaves of lettuce, and a piece or two of the smoked tempeh.
4. Drizzle Dijon mustard over the tempeh for added flavor.
5. Garnish with chopped cilantro, if desired.
6. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Smoked Vegan Mac and Cheese with Breadcrumbs
Transform your macaroni into a decadent, creamy masterpiece by infusing it with the deep flavors of smoked vegan cheese. This recipe combines tender pasta with crispy breadcrumbs for an irresistible textural contrast.
Ingredients:
– 8 oz macaroni
– 1 cup vegan cheddar cheese shreds (smoked)
– 1/2 cup non-dairy milk
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup breadcrumbs (gluten-free, optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions. Drain and set aside.
3. In a separate pot, combine vegan cheese shreds, non-dairy milk, olive oil, smoked paprika, salt, and pepper. Stir until smooth and creamy.
4. Combine cooked macaroni with the cheesy mixture and stir until coated.
5. Transfer the macaroni to a baking dish and top with breadcrumbs (if using).
6. Bake for 20-25 minutes or until golden brown.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Smoked Pumpkin Soup with Coconut Milk
This recipe combines the warmth of smoked pumpkin with the richness of coconut milk, creating a comforting and unique soup perfect for chilly fall evenings. With its subtle smokiness and creamy texture, this dish is sure to become a new favorite.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tbsp smoked paprika
– 1 onion, diced
– 3 cloves garlic, minced
– 1/2 cup coconut milk
– 4 cups chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat smoker to 225°F (110°C). Smoke pumpkin cubes for 30 minutes.
2. In a large pot, sauté onion and garlic until softened. Add smoked paprika and cook for 1 minute.
3. Add coconut milk, chicken broth, and smoked pumpkin to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
4. Blend soup until smooth. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to elevate your vegetarian game with these 20 mouthwatering smoker recipes, perfect for any occasion. From savory portobello mushroom steaks and spicy tofu skewers to sweet potato wedges and lentil-stuffed cabbage rolls, these smoky delights are sure to please even the most discerning palates. Whether you’re hosting a dinner party or just looking for some inspiration in the kitchen, this collection of recipes is sure to provide endless possibilities for flavor and fun.
