The art of smoking has long been a staple of barbecue enthusiasts, but what if we told you that it’s not just for meat lovers anymore? That’s right, with the rise of plant-based cuisine, smoking has become a game-changer for vegetarians and vegans alike. By infusing vegetables with that rich, velvety smoke flavor, we can take our meals to new heights of complexity and depth.
From tender portobello mushroom steaks to succulent sweet potato wedges, the possibilities are endless when it comes to smoking vegetarian delights. In this article, we’ll explore 20 mouth-watering recipes that will make your taste buds do the happy dance. From comforting soups to flavorful dips, and from savory stews to indulgent sandwiches, we’ve got you covered with our collection of smoky vegetarian smoker recipes. So go ahead, fire up that smoker, and get ready to elevate your plant-based game!
Smoked Portobello Mushroom Steaks
Elevate your vegetarian game with these tender and flavorful smoked portobello mushroom steaks, perfect for a quick dinner or as an impressive appetizer. With a rich, earthy flavor and meaty texture, you’ll be hooked!
Ingredients:
– 4 large portobello mushrooms
– 1/4 cup apple cider vinegar
– 2 tablespoons olive oil
– 2 tablespoons smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat your smoker or grill to 225°F (110°C).
2. In a small bowl, whisk together apple cider vinegar, olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Brush the mixture onto both sides of the mushroom caps.
4. Place the mushrooms on the smoker or grill, leaving space between each steak.
5. Smoke or grill for 2-3 hours, or until tender and slightly caramelized.
6. Serve immediately, garnished with fresh thyme and a drizzle of olive oil if desired.
Cooking Time: 2-3 hours
Smoked Eggplant Baba Ganoush
Smoked Eggplant Baba Ganoush: A Twist on the Classic Middle Eastern Dip
This recipe adds a smoky depth to the traditional eggplant baba ganoush, perfect for serving with pita bread or vegetables.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup tahini
– 2 tablespoons water
– Optional: parsley or cilantro for garnish
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Place the eggplants on a foil-lined baking sheet and smoke for 30 minutes, or until tender and slightly charred.
3. Remove from heat and let cool. Peel off skin and mash eggplant in a bowl.
4. In a separate bowl, whisk together olive oil, garlic, lemon juice, smoked paprika, salt, and pepper.
5. Add the tahini and water to the eggplant mixture and stir until smooth.
6. Taste and adjust seasoning as needed.
7. Serve warm or at room temperature, garnished with parsley or cilantro if desired.
Cooking Time: 1 hour (including smoking time)
Smoked Cauliflower Steaks with Chimichurri
This recipe elevates the humble cauliflower to new heights by infusing it with smoky flavor and pairing it with a tangy and herby chimichurri sauce. Perfect for a quick weeknight dinner or as a show-stopping side dish.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 tablespoon liquid smoke
– 1 cup chimichurri sauce (see below)
– Salt and pepper, to taste
Chimichurri Sauce:
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker or grill to 225°F (110°C).
2. Cut the cauliflower into 1-inch thick “steaks.”
3. Brush both sides of the cauliflower steaks with olive oil and season with salt and pepper.
4. Add the liquid smoke and let the cauliflower smoke for 30-40 minutes, or until tender.
5. Meanwhile, prepare the chimichurri sauce by combining all ingredients in a bowl.
6. Serve the smoked cauliflower steaks with the chimichurri sauce spooned over the top.
Cooking Time: 30-40 minutes
Smoked Stuffed Bell Peppers
Elevate your stuffed bell pepper game with a smoky twist! These tender peppers are packed with a flavorful mixture of ground beef, rice, and spices, then smoked to perfection.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp smoked paprika (optional)
Instructions:
1. Preheat smoker to 225°F.
2. Cut tops off peppers and remove seeds and membranes. Place in a single layer on a baking sheet.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add chopped onion, minced garlic, paprika, salt, and black pepper to the skillet and cook until onion is translucent.
5. Stir in cooked rice and smoked paprika (if using).
6. Stuff each pepper with the meat mixture, filling to the top.
7. Smoke peppers for 2-3 hours or until tender.
Cooking Time: 2-3 hours
Smoked Butternut Squash Soup
Smoked Butternut Squash Soup Recipe: A Twist on a Classic
This recipe adds a rich, smoky flavor to the classic butternut squash soup by incorporating smoked paprika and a hint of chipotle peppers. The result is a velvety-smooth soup that’s perfect for a chilly fall or winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon chipotle peppers in adobo sauce
– 4 cups chicken or vegetable broth
– 1 cup heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Roast the squash for 45-50 minutes, or until tender.
4. In a large pot, sauté onion and garlic in olive oil until softened.
5. Add roasted squash, smoked paprika, cumin, and chipotle peppers to the pot.
6. Pour in broth and bring to a simmer.
7. Use an immersion blender or regular blender to puree the soup.
8. If desired, stir in heavy cream for added richness.
9. Season with salt and pepper to taste.
Cooking Time: 1 hour
Smoked Tofu with Maple Glaze
This recipe combines the rich flavor of smoked tofu with the sweetness of a maple glaze, perfect for a unique appetizer or snack.
Ingredients:
– 1 block of extra-firm tofu
– 1 cup of wood chips (such as applewood or cherry)
– 1/4 cup of pure maple syrup
– 2 tablespoons of soy sauce
– 2 tablespoons of rice vinegar
– 1 tablespoon of brown sugar
– 1 teaspoon of smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Cut the tofu into bite-sized cubes and place them in the smoker.
3. Smoke the tofu for at least 2 hours, or until it reaches an internal temperature of 145°F (63°C).
4. While the tofu is smoking, whisk together the maple syrup, soy sauce, rice vinegar, brown sugar, smoked paprika, salt, and pepper to make the glaze.
5. Remove the tofu from the smoker and brush with the glaze.
6. Serve immediately and enjoy!
Cooking Time: 2 hours (smoking time), plus additional time for preparing the glaze
Smoked Sweet Potato Wedges
Elevate your snack game with these tender and flavorful smoked sweet potato wedges. Perfect as a side dish or a crowd-pleasing appetizer, this recipe is easy to make and packed with smoky goodness.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup apple cider vinegar
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Vegetable oil, for brushing
Instructions:
1. Preheat your smoker or grill to 225°F (110°C).
2. Cut the sweet potatoes into 8 wedges each.
3. In a bowl, whisk together apple cider vinegar, brown sugar, smoked paprika, salt, and pepper.
4. Add the sweet potato wedges to the marinade and toss to coat.
5. Brush the grill or smoker with vegetable oil to prevent sticking.
6. Smoke the sweet potatoes for 2-3 hours, or until tender and caramelized.
7. Serve warm and enjoy!
Cooking Time: 2-3 hours
Smoked Zucchini with Herbed Cheese
This recipe combines the sweetness of smoked zucchini with the tanginess of herbed cheese, creating a perfect summer side dish or snack.
Ingredients:
– 2 medium zucchinis
– 1/4 cup smoked paprika
– 2 tablespoons olive oil
– 1/2 cup herbed cheese (such as goat cheese and chives)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat smoker or grill to 225°F.
2. Slice zucchinis into 1/4-inch thick rounds.
3. In a small bowl, mix together smoked paprika and olive oil.
4. Brush the mixture onto both sides of the zucchini slices.
5. Place zucchinis in the smoker or grill for 30-40 minutes, or until tender and slightly charred.
6. Meanwhile, crumble herbed cheese into a bowl.
7. Once zucchinis are cooked, top each slice with a dollop of herbed cheese.
8. Season with salt and pepper to taste.
9. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Smoked Lentil and Walnut Loaf
This Smoked Lentil and Walnut Loaf is a flavorful and nutritious vegan loaf that combines the earthy taste of lentils with the richness of walnuts. Perfect for a comforting meal or as a snack, this loaf is packed with plant-based goodness.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1/4 cup smoked paprika
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup chopped walnuts
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon tomato paste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
3. In a large skillet, sauté onion and garlic in olive oil until softened.
4. Add smoked paprika, salt, and black pepper. Cook for 1 minute.
5. Stir in chopped walnuts and cooked lentils. Cook for an additional 2-3 minutes.
6. Transfer mixture to a loaf pan lined with parchment paper.
7. Top with tomato paste and bake for 35-40 minutes or until set.
Cooking Time: Approximately 45-50 minutes
Smoked Corn on the Cob with Spicy Butter
Elevate your summer barbecue game with this sweet and spicy twist on classic corn on the cob. Smoky flavor and a kick of heat will make this dish a crowd-pleaser.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup (1 stick) unsalted butter, softened
– 1 tablespoon hot sauce (such as Frank’s RedHot or Sriracha)
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F.
2. Place corn ears in the smoker for 30 minutes, or until lightly smoked.
3. Meanwhile, mix softened butter with hot sauce and smoked paprika in a bowl.
4. Remove corn from the smoker and slather each ear with the spicy butter mixture.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 30 minutes (smoking) + 5-10 minutes (assembling)
Smoked Ratatouille
A twist on the classic French vegetable stew, this smoked ratatouille adds a rich and smoky flavor profile to the traditional dish. Perfect for grilled meats or as a side dish.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 1 large red bell pepper, seeded and sliced into 1-inch pieces
– 1 can (14.5 oz) of diced tomatoes
– 2 cloves of garlic, minced
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat smoker to 225°F.
2. In a large bowl, toss eggplant, zucchini, and red bell pepper with olive oil, salt, and pepper until evenly coated.
3. Place the vegetables in the smoker and cook for 2 hours, or until tender.
4. Remove the vegetables from the smoker and add the diced tomatoes, garlic, and smoked paprika to the bowl.
5. Toss everything together until well combined.
6. Season with salt and pepper to taste.
7. Serve warm or at room temperature.
Cooking Time: 2 hours
Smoked Jackfruit Pulled ‘Pork’ Sandwiches
This recipe is a plant-based take on classic pulled pork sandwiches, featuring tender and smoky jackfruit instead of pork. Perfect for vegans and non-vegans alike, this dish is sure to satisfy your cravings.
Ingredients:
– 1 cup jackfruit (canned or fresh, drained and chopped)
– 2 tablespoons liquid smoke
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/4 cup water
– 1 tablespoon brown sugar
– 1/4 teaspoon salt
– 4 hamburger buns
– Coleslaw (store-bought or homemade)
Instructions:
1. In a medium saucepan, combine jackfruit, liquid smoke, apple cider vinegar, smoked paprika, water, brown sugar, and salt.
2. Bring the mixture to a simmer over medium heat, then reduce heat to low and let cook for 20-25 minutes, stirring occasionally, until the jackfruit is tender and falls apart easily.
3. Split hamburger buns in half and toast lightly.
4. Spoon the smoky jackfruit “pulled pork” onto the buns, topped with coleslaw.
Cooking Time: 25 minutes
Smoked Garlic Hummus
Elevate your snack game with this creamy and savory take on traditional hummus, infused with the deep flavor of smoked garlic. Perfect for dipping veggies, pita chips, or crackers.
Ingredients:
– 1 cup cooked chickpeas
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini
– 1/4 cup olive oil
– 2 tablespoons smoked paprika
– Salt and pepper to taste
– 3 tablespoons water
Instructions:
1. Preheat your oven or smoker to 200°F (90°C).
2. In a blender, combine chickpeas, garlic, lemon juice, tahini, and salt.
3. Blend until smooth, then slowly pour in the olive oil while continuing to blend.
4. Add smoked paprika and blend until well combined.
5. Gradually add water and continue blending until desired consistency is reached.
6. Serve warm or at room temperature.
Cooking Time: 10-15 minutes
Smoked Beetroot and Goat Cheese Salad
This vibrant salad combines the earthy sweetness of smoked beetroot with the creaminess of goat cheese, all on a bed of peppery arugula. A perfect blend of flavors and textures to brighten up any meal.
Ingredients:
– 2 large beetroot
– 1/4 cup liquid smoke
– 1/2 cup goat cheese, crumbled
– 1/4 cup olive oil
– 2 tbsp apple cider vinegar
– Salt and pepper, to taste
– 4 cups arugula leaves
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap beetroot in foil and bake for 45-50 minutes, or until tender.
3. Remove from oven and let cool.
4. Peel the cooled beetroot and slice into wedges.
5. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
6. In a large bowl, combine arugula leaves, smoked beetroot, and crumbled goat cheese.
7. Drizzle the dressing over the salad and serve.
Cooking Time: 45-50 minutes
Smoked Stuffed Acorn Squash
Transform a humble acorn squash into a show-stopping main course with this simple recipe. Smoky flavors and creamy textures come together to create a delightful fall dish.
Ingredients:
– 2 medium acorn squashes
– 1/4 cup smoked paprika
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup cooked wild rice
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F (110°C).
2. Cut the squashes in half lengthwise, scoop out seeds, and place on a baking sheet.
3. In a bowl, mix together smoked paprika, olive oil, onion, garlic, wild rice, and cheese.
4. Stuff each squash with the mixture, dividing it evenly.
5. Place the stuffed squashes in the smoker for 2 hours, or until tender.
6. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 2 hours
Smoked Black Bean Burgers
Elevate your burger game with these Smoked Black Bean Burgers, packed with the rich flavor of smoked black beans and a hint of spice. Perfect for a quick weeknight dinner or a backyard barbecue.
Ingredients:
– 1 can black beans, drained and rinsed
– 1/2 cup rolled oats
– 1/4 cup breadcrumbs
– 1/4 cup grated cheddar cheese
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– 1 tablespoon olive oil
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a large bowl, mash the black beans using a fork or a potato masher.
3. Add oats, breadcrumbs, cheese, smoked paprika, cumin, chili powder, salt, and pepper to the bowl. Mix well.
4. Stir in the beaten egg until just combined.
5. Divide the mixture into 4 equal parts and shape each part into a patty.
6. Brush the patties with olive oil and grill for 3-4 minutes per side, or until nicely charred.
7. Serve immediately on your favorite bun.
Cooking Time: 8-10 minutes
Smoked Caramelized Onion Dip
This sweet and savory dip is perfect for snacking or serving at your next gathering. The combination of smoked onions, rich cream cheese, and tangy buttermilk creates a flavor profile that’s both familiar and exciting.
Ingredients:
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1/4 cup brown sugar
– 1 tsp smoked paprika
– 8 oz cream cheese, softened
– 1/2 cup buttermilk
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large skillet, cook onions over medium-low heat with olive oil, brown sugar, and smoked paprika for 30 minutes, stirring occasionally.
3. In a separate bowl, mix softened cream cheese and buttermilk until smooth.
4. Add cooked onions to the cream cheese mixture and stir until well combined.
5. Season with salt and pepper to taste.
6. Transfer the dip to a serving bowl and garnish with parsley or chives if desired.
7. Serve warm with crackers, chips, or vegetables.
Cooking Time: 30 minutes (including onion cooking time)
Smoked Spaghetti Squash with Pesto
This recipe combines the comforting warmth of smoked spaghetti squash with the bright, herby flavor of homemade pesto. Perfect as a side dish or main course, it’s sure to become a new favorite.
Ingredients:
– 1 medium spaghetti squash
– 1/4 cup olive oil
– 2 tbsp applewood chips (or other smoking wood)
– Salt and pepper, to taste
– 1/4 cup pesto (homemade or store-bought)
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat your smoker or grill to 225°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together olive oil and applewood chips.
4. Place the squash halves on a foil-lined baking sheet and brush with the oil-applewood mixture.
5. Smoke the squash for 30 minutes to 1 hour, or until tender and slightly caramelized.
6. Remove from heat and let cool slightly.
7. Slit the squash open and use a fork to fluff out the strands.
8. Serve hot with pesto spooned over top and grated Parmesan cheese, if desired.
Cooking Time: 1 hour
Smoked Tomato and Basil Soup
This creamy soup combines the sweetness of smoked tomatoes with the brightness of fresh basil, perfect for a cozy evening meal.
Ingredients:
– 2 lbs ripe tomatoes (fresh or canned)
– 1/4 cup smoked paprika
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup heavy cream or half-and-half
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and cook until translucent (5 minutes).
3. Add the minced garlic and cook for an additional minute.
4. If using canned tomatoes, drain excess liquid; if using fresh tomatoes, chop them up.
5. Add the smoked paprika, vegetable broth, and chopped tomatoes to the pot. Bring to a boil then reduce heat and simmer for 20 minutes.
6. Use an immersion blender or transfer the soup to a blender and puree until smooth.
7. Stir in heavy cream or half-and-half and adjust seasoning as needed.
8. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: Approximately 30-40 minutes
Smoked Vegetable Kebabs with Tahini Drizzle
Elevate your barbecue game with these smoky vegetable kebabs, perfectly paired with a creamy tahini drizzle. This flavorful and nutritious recipe is perfect for a summer gathering or a quick weeknight dinner.
Ingredients:
– 1 cup mixed vegetables (such as bell peppers, zucchini, cherry tomatoes, onions, and mushrooms)
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 clove garlic, minced
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread vegetables onto skewers, leaving a small space between each piece.
3. In a small bowl, whisk together olive oil, smoked paprika, and garlic powder. Brush mixture evenly over kebabs.
4. Grill kebabs for 8-10 minutes per side, or until tender.
5. Meanwhile, mix tahini, lemon juice, and garlic in a small bowl.
6. Serve grilled kebabs with tahini drizzle spooned over the top.
Cooking Time: 20-25 minutes
Summary
Get ready to elevate your vegetarian cooking game with these 20 smoky recipes! From savory stews to sweet treats, these mouth-watering dishes are sure to impress. Indulge in Smoked Portobello Mushroom Steaks, Smoked Eggplant Baba Ganoush, or Smoked Cauliflower Steaks with Chimichurri. Savor the flavors of Smoked Stuffed Bell Peppers, Smoked Butternut Squash Soup, and many more. With a range of international inspirations and creative twists, these recipes are perfect for any vegetarian looking to add some smoky magic to their meals.
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