Just because you don’t eat animal products doesn’t mean you’re doomed to suffer through frozen veggie burgers at every barbecue get-together this summer. Try some of these tasty alternatives and your vegan offering could end up being the star of your next summer party.

Jackfruit Pulled “Pork” Sandwiches

If pulled pork used to be your favorite indulgence, jackfruit could be your new weekly staple. This formerly exotic fruit is now much easier to find in stores, and even comes canned for the ultimate in convenience. Simmer jackfruit with liquid smoke, vegetable broth, and spices for about 15 minutes, until the liquid is absorbed. Spread the mixture on a baking sheet, breaking it up with a spoon to make a pulled pork consistency. Bake in the oven for about 20 minutes, add a liberal amount of barbecue sauce, then bake for 10 minutes more to infuse the flavor and brown the mixture. Serve on buns with shaved slaw and sweet potato fries for the ultimate down-home treat.

Colorful Veggie Slaw

Not only is this salad beautiful, you’ll feel virtuous eating it because it’s just so good for you! Shred together the basic slaw veggies like cabbage, carrots, and broccoli, then add colorful additions like red cabbage, brussel sprouts, diced jalapeno and even bean sprouts. Mix together a dressing of olive oil, cider vinegar, sugar, salt, pepper, and oregano. Marinate the veggies in this dressing overnight, serve to your guests the next day, stand back and wait for the praise.

Smoky Grilled Sweet Potatoes with Cilantro and Lime

Sweet potatoes on the grill? Sure! These char-grilled slices have a particular sweetness that’s set off with a cilantro lime accent. Start by making a dry rub with brown sugar, paprika, chili powder, dried chipotle chilis and any other smoky accent you like. Slice sweet potatoes about 1/4-inch thick, brush them with olive oil and add some of the spice rub to each slice. Grill for about five minutes on each side, until the slices are charred and tender. Top each slice with a squeeze of fresh lime juice and a sprinkle of fresh-cut cilantro leaves and serve while they’re still hot.

Vegetable Pesto Pizza

Pizza on the grill has an unusual smoky flavor, similar to that made on a wood-fired oven in high-end pizzerias. The trick to making pizza on the grill is making sure you have everything prepared and handy ahead of time. Cut your favorite pizza veggies up and have them ready in bowls. Bring along your favorite marinara and pesto sauces, with big spoons in each bowl.

Start by brushing the warm grill with olive oil, then put a round of dough on top. When the dough begins to bubble, flip it over with tongs. Immediately brush the cooked top side with marinara, sprinkle on all the vegetables and top with spoonfuls of pesto. Close the lid of the grill and cook until the vegetables are soft and the dough is cooked through.

Grilled Avocados

Choose perfectly ripe avocados for these delicious treats. Grilling gives avocados a smoky flavor and turns the flesh soft and warm. You’ll automatically close your eyes in pleasure when you taste the first bite. Cut the avocados in half and remove the pits. Brush the cut surfaces with a mixture of lime juice and olive oil. Put the avocados cut-side down on the grill until char marks appear in the flesh. Turn them over and continue to grill until the skin is charred and the flesh is soft. Transfer to a plate and allow to sit for five minutes. Sprinkle with salt and fill the center of each avocado half with fresh salsa.

Summer’s here and everyone loves to cook outside. What’s your favorite vegan version of some popular warm-weather recipes?