Summer is here, and it’s time to fire up your smoker! While many people think that smoking is only for meat-lovers, there are plenty of delicious vegetarian options to try. In fact, smoking can bring out the natural sweetness in vegetables, making them a perfect addition to any outdoor gathering or summer barbecue.
In this article, we’ll explore 20 flavorful vegetarian smoker recipes that are sure to impress your friends and family. From classic flavors like garlic and herbs to more adventurous combinations like maple glaze and thyme, there’s something for everyone on this list. Whether you’re a seasoned smoker or just looking for some new ideas, these recipes are guaranteed to get your taste buds firing up.
So grab your apron, fire up the smoker, and let’s get started!
Smoked Portobello Mushroom Steaks
Elevate your meal with the rich flavor of smoked portobello mushrooms. These savory “steaks” are perfect for a dinner party or a special occasion.
Ingredients:
– 4 large portobello mushrooms
– 1/4 cup liquid smoke
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together liquid smoke, olive oil, garlic, paprika, salt, and pepper.
3. Brush both sides of the mushrooms with the marinade, making sure they’re evenly coated.
4. Place the mushrooms in the smoker, leaving space between each “steak” for even cooking.
5. Smoke for 2-3 hours or until the mushrooms reach your desired level of tenderness.
6. Remove from heat and garnish with chopped parsley if desired.
Cooking Time: 2-3 hours
Smoked Eggplant with Garlic and Herbs
Elevate your eggplant game with this smoky, savory recipe that combines the natural sweetness of roasted eggplant with the pungency of garlic and herbs.
Ingredients:
– 2 medium eggplants
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1-inch thick rounds.
3. In a large bowl, whisk together garlic, olive oil, smoked paprika, salt, and pepper.
4. Add the sliced eggplant to the marinade and toss to coat.
5. Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
6. Roast for 20-25 minutes or until tender and slightly caramelized.
7. Garnish with chopped parsley and serve.
Cooking Time: 20-25 minutes
Smoked Cauliflower with Tahini Drizzle
Elevate your vegetable game with this flavorful and nutritious recipe, perfect for a quick weeknight dinner or a show-stopping side dish.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 clove garlic, minced (optional)
Instructions:
1. Preheat your smoker or grill to 225°F (110°C).
2. In a large bowl, toss cauliflower with olive oil, smoked paprika, salt, and pepper until evenly coated.
3. Smoke the cauliflower for 30-40 minutes, or until tender and slightly charred.
4. Meanwhile, mix tahini, lemon juice, and garlic (if using) in a small bowl.
5. To serve, place smoked cauliflower on a plate and drizzle with tahini mixture.
Cooking Time: 30-40 minutes
Smoked Stuffed Bell Peppers
A twist on a classic recipe, these smoked stuffed bell peppers combine the sweetness of bell peppers with the smoky flavor of slow-cooked meat. Perfect for a comforting and flavorful meal.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 can (14.5 oz) diced tomatoes
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 slices of bacon
Instructions:
1. Preheat smoker to 225°F.
2. Stuff each bell pepper with the ground beef mixture, leaving a small border at the top.
3. Place peppers in the smoker for 2 hours.
4. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 2 hours
Smoked Butternut Squash with Maple Glaze
Transform the flavors of fall into a sweet and savory masterpiece with this simple recipe.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1/4 cup maple syrup
– 2 tbsp apple cider vinegar
– 1 tsp smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F.
2. Peel the squash and cut into 1-inch cubes.
3. In a small bowl, mix together maple syrup, apple cider vinegar, smoked paprika, salt, and pepper.
4. Place the squash cubes in a foil-lined baking sheet, leaving space between each cube.
5. Brush the maple glaze evenly over the squash, making sure each piece is coated.
6. Smoke the squash for 2-3 hours or until tender.
7. Serve warm, garnished with fresh thyme leaves if desired.
Cooking Time: 2-3 hours
Smoked Tofu with BBQ Rub
Elevate your vegan game with this easy and flavorful recipe that combines the richness of smoked tofu with a sweet and spicy BBQ rub. Perfect for a quick snack or as a topping for salads, wraps, or bowls.
Ingredients:
– 1 block extra-firm tofu
– 2 tbsp liquid smoke
– 1/4 cup BBQ rub (store-bought or homemade)
– 1 tsp olive oil
Instructions:
1. Preheat your smoker or grill to 225°F (110°C).
2. Cut the tofu into bite-sized cubes and place them in a shallow dish.
3. In a small bowl, mix together liquid smoke and BBQ rub.
4. Drizzle the olive oil over the tofu and toss to coat evenly.
5. Sprinkle the BBQ rub mixture over the tofu, making sure they’re all coated.
6. Place the tofu on the smoker or grill and cook for 2-3 hours, or until tender and slightly charred.
7. Remove from heat and let cool before serving.
Cooking Time: 2-3 hours
Smoked Zucchini with Lemon and Thyme
Elevate your summer cooking game with this simple yet impressive side dish. Smoky zucchini, infused with the brightness of lemon and the warmth of thyme, is a perfect accompaniment to grilled meats, fish, or as a standalone snack.
Ingredients:
– 4 medium-sized zucchinis
– 1/4 cup smoked paprika
– 2 tbsp olive oil
– 2 lemons, juiced (about 2 tbsp)
– 2 tsp fresh thyme leaves
– Salt and pepper to taste
Instructions:
1. Preheat your smoker or grill to medium-low heat (225°F).
2. Slice the zucchinis into 1/4-inch thick rounds.
3. In a small bowl, mix together smoked paprika, olive oil, lemon juice, thyme leaves, salt, and pepper.
4. Brush both sides of the zucchini slices with the mixture.
5. Place the zucchinis in the smoker or grill for 2-3 hours, or until tender and slightly charred.
6. Serve warm, garnished with additional thyme leaves if desired.
Cooking Time: 2-3 hours
Smoked Sweet Potatoes with Cinnamon Butter
Transform sweet potatoes into a decadent side dish by smoking them to perfection and topping with a rich cinnamon butter.
Ingredients:
– 4-6 large sweet potatoes
– 1/2 cup brown sugar
– 2 tablespoons smoked paprika
– 1 teaspoon ground cinnamon
– 2 tablespoons unsalted butter, softened
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Scrub the sweet potatoes clean and poke some holes in them with a fork.
3. Place the sweet potatoes directly on the smoker rack and close the lid. Smoke for 2-3 hours, or until they’re tender when pierced with a fork.
4. While the sweet potatoes are smoking, mix together the brown sugar, smoked paprika, and cinnamon in a small bowl.
5. Remove the sweet potatoes from the smoker and top each one with the cinnamon butter mixture (softened butter mixed with the spice blend).
6. Serve warm, sprinkled with salt and pepper to taste.
Cooking Time: 2-3 hours
Smoked Corn on the Cob with Chili Lime
Elevate your summer barbecues with this addictive recipe that combines smoky flavor with a zesty kick. Perfect for a backyard gathering or a quick weeknight dinner.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/4 cup chili powder
– 2 tablespoons lime juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled cotija cheese (Mexican cheese)
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together chili powder, lime juice, and olive oil.
3. Brush the mixture evenly onto each ear of corn, making sure to coat all surfaces.
4. Season with salt and pepper as desired.
5. Place the corn in the smoker, close the lid, and smoke for 30-40 minutes or until lightly charred.
6. Remove from heat and sprinkle with cotija cheese (if using). Serve immediately.
Cooking Time: 30-40 minutes
Smoked Brussels Sprouts with Balsamic Glaze
Elevate your side dish game with this simple yet impressive recipe that combines the deep flavor of smoked Brussels sprouts with the tanginess of balsamic glaze.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1 tablespoon liquid smoke (or 1 chipotle pepper in adobo sauce)
– Salt and pepper to taste
– 1/4 cup balsamic glaze (homemade or store-bought)
Instructions:
1. Preheat your smoker or grill to 225°F.
2. In a bowl, toss the Brussels sprouts with olive oil, liquid smoke, salt, and pepper until evenly coated.
3. Place the sprouts in the smoker or grill and cook for 20-25 minutes, or until tender and slightly caramelized.
4. Remove the sprouts from heat and drizzle with balsamic glaze.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Smoked Carrots with Honey and Rosemary
This sweet and savory recipe transforms ordinary carrots into a sublime side dish, perfect for accompanying your favorite meats or as a snack on its own.
Ingredients:
– 4 large carrots, peeled and sliced into 1/4-inch thick rounds
– 2 tablespoons honey
– 2 sprigs fresh rosemary, chopped
– 1 cup wood chips (such as apple or cherry)
– Salt, to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, whisk together honey and 1 tablespoon of water.
3. Place the carrot slices in a single layer on a large piece of foil or a smoking tray.
4. Brush the honey mixture evenly over the carrots, then sprinkle with chopped rosemary.
5. Add wood chips to the smoker, according to manufacturer’s instructions.
6. Place the carrots in the smoker and cook for 2-3 hours, or until tender and caramelized.
7. Remove from heat and season with salt to taste.
Cooking Time: 2-3 hours
Smoked Garlic Butter Potatoes
Elevate your mashed potato game with this simple recipe that combines the richness of garlic butter and the depth of smoked flavor. Perfect as a side dish for your next dinner party or family gathering.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 teaspoon liquid smoke (or to taste)
– Salt and pepper, to taste
– Optional: grated cheddar cheese or chopped fresh herbs for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, boil the potatoes in salted water until tender, about 15-20 minutes.
3. Drain and mash the potatoes with a fork or potato masher.
4. In a small saucepan, melt the butter over medium heat. Add garlic and cook for 1 minute.
5. Stir in liquid smoke and season with salt and pepper to taste.
6. Combine the mashed potatoes and smoked garlic butter mixture until well combined.
7. Serve hot, garnished with grated cheese or chopped herbs if desired.
Cooking Time: 25-30 minutes
Smoked Jalapeño Poppers (Vegetarian Style)
Elevate your snack game with these creamy and spicy vegetarian jalapeño poppers, infused with the rich flavor of smoked cheese.
Ingredients:
– 12-15 jalapeño peppers
– 1 cup cream cheese, softened
– 1/2 cup shredded cheddar cheese (smoked or regular)
– 1 tablespoon lime juice
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat your smoker to 225°F (110°C) or prepare a charcoal grill with low heat.
2. Cut off the stems of the jalapeños and carefully hollow out the insides.
3. In a bowl, mix together cream cheese, shredded cheddar cheese, lime juice, garlic powder, salt, and pepper.
4. Stuff each jalapeño with the cheese mixture, dividing it evenly among the peppers.
5. Place the stuffed jalapeños on a baking sheet or a smoker rack.
6. Smoke the poppers for 1-2 hours, or until they reach your desired level of smokiness.
7. Serve warm, garnished with fresh cilantro leaves.
Cooking Time: 1-2 hours
Smoked Ratatouille with Herbs
A twist on the classic French vegetable stew, this Smoked Ratatouille brings a rich and smoky flavor to the dish. Perfect for a cozy evening or as an accompaniment to your favorite grilled meats.
Ingredients:
– 1 large eggplant, diced
– 2 large bell peppers (any color), diced
– 1 large onion, diced
– 3 garlic cloves, minced
– 1 can of crushed tomatoes (14.5 oz)
– 1 tsp smoked paprika
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your smoker to 225°F (or use a charcoal grill with a temperature control).
2. In a large Dutch oven or heavy pot, combine eggplant, bell peppers, onion, and garlic.
3. Add crushed tomatoes, smoked paprika, thyme, salt, and pepper. Stir well.
4. Cover the pot and smoke for 2-3 hours, or until the vegetables are tender and the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 2-3 hours
Smoked Lentil-Stuffed Tomatoes
This recipe combines the sweetness of tomatoes with the smoky richness of lentils, creating a unique and satisfying vegetarian dish. Perfect for a cozy evening or as a side to your favorite main course.
Ingredients:
– 4 large tomatoes
– 1 cup cooked smoked lentils (see note)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides, leaving a shell.
3. In a pan, heat olive oil over medium heat. Add onion and garlic; cook until softened.
4. Stir in cooked lentils, paprika, salt, and pepper.
5. Stuff each tomato with the lentil mixture, filling to the top.
6. Place tomatoes on a baking sheet and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Smoked Beetroot with Goat Cheese and Walnuts
Elevate your appetizer game with this sweet and savory combination of smoky beets, creamy goat cheese, and crunchy walnuts. Perfect for a sophisticated gathering or a cozy night in.
Ingredients:
– 2 large beetroot
– 1/4 cup smoked salt
– 1/4 cup water
– 8 oz goat cheese, crumbled
– 1/2 cup chopped walnuts
– 1 tablespoon olive oil
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Wrap the beetroot in foil and place them in the smoker for 6-8 hours, or until they’re tender.
3. Remove the beets from the oven and let them cool.
4. Peel the beets and slice them into wedges.
5. In a small bowl, mix together the crumbled goat cheese and smoked salt.
6. Arrange the beetroot slices on a platter, top with the goat cheese mixture, and sprinkle with chopped walnuts.
7. Drizzle with olive oil and garnish with fresh thyme leaves if desired.
Cooking Time: 6-8 hours (smoking time) + preparation time
Smoked Avocado with Lime and Cilantro
Transform your avocado game with this innovative recipe that combines the creamy richness of avocados with the bright, zesty flavors of lime and cilantro. Perfect as a snack or appetizer.
Ingredients:
– 2 ripe avocados
– 1/4 cup wood chips (such as apple or cherry)
– 2 tablespoons olive oil
– Juice of 1 lime
– Chopped cilantro for garnish
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Cut the avocados in half and remove the pit.
3. In a small bowl, mix together the olive oil, lime juice, and a pinch of salt.
4. Brush the avocado halves with the lime-oil mixture, making sure they’re evenly coated.
5. Place the avocados on the smoker racks and smoke for 30 minutes to an hour, or until slightly softened.
6. Remove the avocados from the smoker and garnish with chopped cilantro.
7. Serve immediately.
Cooking Time: 30-60 minutes
Smoked Pumpkin with Sage Butter
Smoked Pumpkin with Sage Butter Recipe
Summary:
Elevate your fall gatherings with this unique and flavorful side dish, featuring tender smoked pumpkin paired with a rich sage butter.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8 tablespoons (1 stick) unsalted butter, softened
– 2 tablespoons chopped fresh sage leaves
Instructions:
1. Preheat your smoker to 225°F (or use a charcoal or gas grill with a temperature control).
2. In a small bowl, mix together brown sugar, smoked paprika, and cumin.
3. Add the spice mixture to the pumpkin cubes and toss to coat evenly. Season with salt and pepper to taste.
4. Place the pumpkin in the smoker (or grill) and cook for 2-1/2 hours, or until tender and caramelized.
5. In a small saucepan, melt the butter over medium heat. Stir in chopped sage leaves.
6. Serve the smoked pumpkin hot, topped with warm sage butter spooned over the top.
Cooking Time: 2-1/2 hours (plus prep time)
Smoked Chickpea and Vegetable Skewers
Smoked Chickpea and Vegetable Skewers: A Flavorful and Healthy Twist on Traditional Grilled Veggies!
Ingredients:
– 1 can chickpeas, drained and rinsed
– 1 red bell pepper, cut into large chunks
– 1 yellow bell pepper, cut into large chunks
– 1 onion, cut into large chunks
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, smoked paprika, salt, and pepper.
3. Add chickpeas, bell peppers, onion, and garlic to the bowl. Toss to coat with the marinade.
4. Thread vegetables and chickpeas onto skewers, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes per side, or until vegetables are tender and slightly charred.
6. Serve hot with your favorite sides, such as quinoa, couscous, or pita bread.
Cooking Time: 16-20 minutes
Smoked Cabbage Wedges with Apple Cider Glaze
Elevate your snack game with this sweet and savory recipe that combines the natural sweetness of cabbage with the richness of smoke and a tangy apple cider glaze.
Ingredients:
– 1 head of cabbage, cored and cut into wedges
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– 1/4 cup apple cider vinegar
– 2 tbsp honey
– 1/4 cup water
– 2 tbsp vegetable oil
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, and salt.
3. Brush the cabbage wedges with the mixture, making sure they are evenly coated.
4. Place the cabbage wedges in the smoker for 30 minutes.
5. While the cabbage is smoking, combine apple cider vinegar, honey, and water in a small saucepan.
6. Bring the glaze to a boil over medium heat, then reduce heat and simmer for 10-15 minutes or until thickened slightly.
7. Remove the cabbage from the smoker and brush with the apple cider glaze.
Cooking Time: 30 minutes
Summary
Get ready to elevate your summer cooking game with these 20 mouth-watering vegetarian smoker recipes! From savory portobello mushroom steaks to sweet and smoky corn on the cob, there’s something for everyone. Try smoking eggplant with garlic and herbs, or stuffed bell peppers with a flavorful twist. Even desserts get in on the action with smoked pumpkin and sweet potatoes. With a range of flavors and ingredients, these recipes will have you experimenting all summer long and enjoying delicious meals that just happen to be meat-free.