I’m willing to grill just about anything. It didn’t take long on my vegan journey to discover that outdoor cooking is perfect for plant-based foods. I grill romaine lettuce, asparagus, peppers, tofu, tempeh, veggie burgers (natch), and more.

Sunday night I knew I wanted to grill lots of veggies but was stuck on what the “star” of the meal might be. I picked up a couple of grill baskets this season,

in a variety of sizes (flat, round, square). The baskets serve as a starting point for grilled burgers (they can crumble!) and tofu (it can fall through the grill if flipped too early) before I place them directly on the grill for some fabulous grill marks right before serving. I also use the baskets for veggie mixes such as onion, mushrooms and peppers.

I grabbed the longer, flat basket to test out BBQ soy curls on the grill.

I rehydrated half a bag of Butler Foods Soy Curls. After draining them I sprinkled two tablespoons of chik-style seasoning over the curls and let them sit for about 15 minute. Then I got all intuitive and simply starting adding things to the bowl of soy curls: ketchup, maple syrup, liquid smoke, chipotle powder and onion slices.

I sprayed avocado oil on the grill basket and fired up the grill.

Instantly a sweet barbecue aroma filled the air. And that’s when I decided I’d make a big ole grilled soy curls sandwich – so I tossed everything on the grill.

I grilled the soy curls for about 15 minutes, stirring frequently, the cabbage for about eight minutes (flip at four minutes), and the peppers and bread for just a few minutes (long enough to get grill marks).

Hot off the grill I sliced the cabbage and peppers and assembled them into a sandwich and spread a vegan mayonnaise + chipotle powder mix on the toasted bread.

What a meal!