Here Are Some Of Rice's Meat-Free Grilling Staples
Grill This: Portobello Mushrooms
Not That: Beef Burgers
Big "meaty" Portobello mushrooms are great on the grill and always a popular burger substitute, Rice says. "Certainly mushrooms and marinated tofu have that 'umami' flavor we associate with meat," she adds. Big, thick slices of eggplant brushed with olive oil and then grilled are great between two buns, too! (Check out Meatless Monday's free e-book full of veggie burger recipes!)
Try It: Suburban Spoon's Portobello Mushroom Burger Recipe
Related: 6 Best Grills For Eco Friendly Healthy Grilling
Grill This: Poached Carrots
Not That: Hotdogs
Meatless Monday partner David Belknap, chef and proprietor of New York City's L&W Oyster Co. recommends this amazing veggie stand-in for hotdogs.
Try It: "Peel and poach heirloom carrots (starting in cold water) with sugar, salt, and a dash of curry powder, just until barely cooked," Belknap says. "Cool them back down and they're ready to throw on the grill just like a hot dog. Slather some spicy chutney on it and you have a killer vegan Indian dog!"
Related: The Best (And Worst) Organic Condiments To Buy For Summer Grilling
Grill This: Whole Okra
Not That: Shrimp
Whole roasted okra are just as "poppable" as grilled shrimp. From Meatless Monday's good friend Kim O'Donnel, author of The Meat Lover's Meatless Cookbook.
Try It: "Folks who shy away from okra for its sliminess can rest easy," O'Donnel says.
"Grilling okra whole dries, sweetens, and transforms them into umami-rich morsels." Larger pods can go directly onto grates; smaller okra fare well in a cast-iron skillet on the grill. Coat them in olive oil and salt for cooking, and garnish with sesame seeds.
Related: Why It's More Important To Be An Ethical Omnivore Than A Vegetarian
Grill This: Avocados
Not That: Fish
Fish is a great source of healthy fats, but some of the same nutrients are found in avocados, which many people are surprised to find grills so well.
Try It: Grilled Avocado With Salsa Recipe
Grill This: Tofu Skewers
Not That: Pork Kabobs
With lots of disturbing facts surrounding the production of supermarket pork, we're happy to report that there's a super-healthy, kind alternative for the grill!
Try It: To make O'Donnel's tofu tikka kebabs, drain extra-firm, non-GMO tofu and cut into 1-inch cubes. "I marinate it as if I were doing chicken tikka—with yogurt, minced fresh ginger, garlic, and a bunch of ground spices, including Madras curry, cumin, fennel seeds, cloves, chile pepper," she says. After an hour or so in the marinade, thread the tofu onto skewers, pat off the excess marinade, and grill over direct heat.
"A little char is nice here. I like to serve with a spicy ketchup or an ad hoc green sauce—cilantro, mint, lime, more garlic," O'Donnel says. "Great party fare."