I have a bunch of barbecue books and this isn't my favorite. Some of the recipes seem strange - like the chimichurri sauce that's not anything like the one my Argentinian friend makes and an avocado salsa which seems to be an ordinary salsa with chopped avocado, sort of a wet guac. Very Salvadoran. Some recipes are ones I don't care about at all, like a vegan pasta. I don't find the selection of grillables very exciting.

What is of interest is Mr. Sargent's conversion of some meaty standards into vegan alternatives. I suggest that you look at the book before you buy it to see if there are enough new ideas to be worth the money.

Yum! Great recipes inside, as a vegetarian I’m often looking for inspo for what to put on the grill, this book has tons of creative ideas

I'm not actually vegan but I do try to limit my meat intake so I'm very excited to try some of the recipes in this book! I've had some delicious vegan barbecue in the past but it's all been very similar, and I'm really looking forward to being able to make it myself and to try some different recipes to find my favorites.

Who knew there were so many different ways to make vegan barbecue!

Thank you to the publisher and NetGalley for the review copy.

I was actually impressed with the recipes in this book, until I noticed that several recipes call for honey. This is not a vegan ingredient and this book is therefore not vegan.

I am very disappointed to find such a misleading title for a book which calls for a non-vegan ingredient. Confusion is not what veganism requires.

This review comes with a caveat that I do not know if and when I will try any of these recipes out. There are also a lot of ingredients in many of the recipes that I may never use. That said, this was a different book than some of the other recipe books I have picked up. There are some interesting combinations of flavours suggested within the pages.
We begin with the introduction of the author and his foray into the field. Then the foundation of where this idea was generated. The author has a restaurant in the US, one which I guess an enthusiast might be interested in visiting.
The book is divided into easy-to-follow parts, the first and most interesting being the marinades and the like. This is what drew my interest the most and is possibly something I might replicate sooner than actual recipes.
For people who regularly barbeque and want to try something slightly different, this collection might stir some imagination. The pictures that go with the recipes are enticing, and I was happy to see a lower reliance on store-bought mock meats, although I am not sure about liquid smoke (a recurring ingredient).
I liked the book, and hopefully plan on trying something from it before the end of the year.
I received an ARC thanks to NetGalley and the publishers, but the review is entirely based on my own reading experience without actually having tried out the recipes.

If you are a vegan and missing barbecue this is the book for you. There are lots of recipes to mimic the meat filled variety without missing the meat. there are lots of items for non vegans as well. Easy to follow Southern style goodness.

When I told my friends that I was reviewing a vegan barbecue book, they laughed in my face. Now, I've been a vegetarian (mostly plant based) for about 8 years now, so for the most part, I don't *do* barbecue. But this book is life changing. The first recipe I tried was a brisket sandwich (something I had admittedly never had even when I did eat meat) and oh my gawd was that sauce amazing. That's part of the genius thing with this book -- it doesn't just include how to make the "meat" but also an entire chapter on spices and rubs and sauces that are definitely filling my weeknight rotation. I also tried one of my favorite foods -- pulled "pork" (aka jackfruit) which I've never tried to use from a can before, and gotta say, it changed my attitude. The technique he talks about for how to make the "meat" feel more like the texture of pulled pork was superb, and once again that sauce was IT for me. Finally, I tried something I'd never heard of before -- a carrot dog. I did not have high hopes. I didn't really like carrots and I definitely didn't like hot dogs, but I was willing to give it a shot. No lie, it tasted like a smoked dog off the grill.

All I'm saying is this man is a culinary genius and I cannot wait to pick up a hard cover of this to keep in my kitchen.

I prefer to eat plant based and will be using so many of these recipes! The food photography is beautiful and really enhances the vision of each recipe.

Terry Sargent's Vegan Barbecue cookbook is a culinary delight. With unusual and inspiring recipes I can actually see myself making. A Southern-style vegan BBQ delight. The photography is excellent and the recipes are easy to follow. I will definitely be remaking the Smoked Carrot Dawgs and the Smoky Rack of Riibz. There are definitely more recipes I cannot wait to try out. I'm certain my friends and family will enjoy these recipes as much as I do.

I accessed a digital review copy of this book from the publisher.
The recipes are more BBQ flavors than BBQ-style cooking, but that doesn't mean they are bad. Just expect to use a pan or smoker more than a grill.
Most of the sauces and rubs used are recipes that are given in the book and need to be made ahead.

★★★★ ☐ The publisher has provided a copy for review.

Ok, so you don't eat meat but it's summer and you're craving it anyway. Here's the book for you, with a lot of recipes that will satisfy your barbecue tastebuds. Get your picnic basket and your grill ready.

It's not just main dish "meat"-ish offerings, either. There are sides, desserts, and everything between. This is one to add to your library. I'm going to try the "meat"loaf this week. For vegans and those puzzled by their vegan friends ... this book's for you.

A Vegan Delight!

Vegan Barbeque captured my attention with the mouthwatering photo on the front that seemed to feature vegan spareribs! I’m a meat lover who is trying to find ways to satisfy my barbeque cravings while introducing more vegetables in my diet. This book did not disappoint, as the chef and author Terry Sargent has provided the home cook with recipes for a plant based barbeque that runs the gamut. This book contains everything you want from flavorful seasonings, sauces, entrees, sides, to drinks and sweets. The color photos are stunningly beautiful even to this meat lover! Most importantly, the cookbook is user-friendly with clear instructions and a conversational introduction to each recipe from Mr. Sargent. I am so excited to cook my way through the book this summer! Furthermore, I found several recipes that I am going to make and give to my friends as hostess gifts or even for Christmas gifts. One in particular is the Pinot Noir Salt. The instructions seem so easy that even a novice like me should be able to be successful. My thanks to #TerrySargent, #HarvardCommonPress, and #NetGalley for providing me with an ARC of this book in exchange for my honest review.

As a vegan for 9 years, I have read many plant-based cookbooks and the main problem I seem to have is that the ingredients are strange and unappealing. This cookbook has so many different recipes with an array of different ingredients, but most are common everyday ingredients that are easy to find and most people know well. I love that there is such a variety in each section, there's nothing repetitive and there is something for everyone. The photos are appealing and the recipes seem easy to follow with clear instruction. My favorite bit about this one is aside from the actual recipes, there are a ton of recipes for infused oils, sauces, seasonings, etc. that can be used for so many other meals. Definitely recommend this to anyone who is vegan or wants to try a plant-based diet!

Sadly I don't own a smoker and most everything in here calls for one. However if you do have a smoker and like to try something that's not meat or fish you need this book. The recipes are super creative and sound absolutely delicious. Whoever said vegan food is boring is in for a life shattering surprise.

Adored reading through this cookbook! I sincerely cannot wait to try some of the recipes I've found in this book! It is really simple to follow and has a great flow! Thank you for letting me review this book! I strongly recommend it to anyone wanting some amazing recipes to incorporate into their diet!

*received for free from netgalley for honest review* I am not vegan but this had some great looking recipes!! i really LOVE mushroom tacos/meat replacement recipes so i'd totally buy this!

I might love raw veggies, but sometimes I just want unhealthy sandwiches that are featured in this cookbook 🤤
This was a deliciously interesting book full of salads, sandwiches(my favourite part) cheesy and sweet things and the colorful photos had me drooling while reading 😋 and the drinks! I don't drink alcohol and even those looked delicious 🍹 I guess I could make them without the alcohol and still enjoy the taste of fruits mixed together 🧉

This was an interesting concept for a book. I'm not sure how practical it is because most people don't have a smoker. I was interested in a few of the side dishes though. Mostly I found this book intriguing to see what a person could do with making meat substitutes but it isn't something that I would be interested in doing myself.

Honestly, I picked this up because it seemed intriguing at the time but I'm probably not the target demographic. I'm not vegan or particularly into barbecue. I don't shy away from plant-based recipes and the process of making a meat-like product is interesting, so that's something. Unfortunately this book dives right into using existing meat alternatives in most cases.

It does seem like it would be a decent barbecue cookbook if you're throwing a party and only serving recipes from this book since it includes sauces, sandwiches, sides, and drinks. But honestly the inclusion of cocktails seems like padding since I don't generally associate cocktails with animal products. Oh, and you should know that most of the recipes use a smoker, which I suppose comes with the barbecue territory, but as a New Englander I did not even think of that,

Thank you NetGalley and the publisher for the advanced copy in exchange for my honest review.

This cookbook looks like something straight out of Southern Living Magazine (and that's no surprise since the author won 2021's Southern Living cook of the year award). Everything you need for elegant dining with friends is here and you would hardly notice it is vegan. At the same time, this is comfort food in that the recipes are very high in fat (oil especially), salt, and sugar. If you are eating plant based for health, you might not find anything you can eat without heavy substitutions. But if you are an otherwise in good health vegan looking for elegant and sophisticated fare, there are some really good recipes here.

The book breaks down as follows: the chef's story, spices/rubs/sauces/salsas/marinades, salads, sandwiches, "meaty" mains, veggie forward, cheesy things, smoky fruits and sweets, drinks. There isn't any preamble and the story from the chef is more about his food journey than the reasons why he chosen vegan eating (other than, "because of some health scares"). It is nice and brief and leads smoothly into the recipes.

There is a very high end staged photograph for nearly every dish. Each recipe has a title, an introduction in italics, chunky numbered paragraph steps, servings, and then the ingredients on the right next to the image on the other page. Occasionally there are substitution tips but very infrequently. And unsurprisingly, there is no nutrition information. A number of the recipes use store bought processed food (e.g., smoked vegan wings uses seitan 'chicken' wings found in the frozen vegan sections of Asian markets and a bottle of Frank's Red Hot). And a lot of recipes require you to have already made a sauce, dip, or other item from other recipes in the book.

There are not a lot of recipes, with many replicating meat BBQ favorites but others just vegan staples that don't require open flame. From smoked tomato feta salad to smoked oyster mushroom Banh Mi sandwich to smoked brunswick stewie, smoked teriyaki 'salmon' fillet to grilled sweet glazed carrots. There is even a 'cheese' section including smoked lobster mushroom mac n cheese and smoky beer queso dip ('smoke' is in a lot of recipe names despite not being cooked over a flame or having any smoky flavoring). Drinks include recipes for blackberry paloma, smoked bloody mary, and a cloudy Tokyo. There are only a few 'dessert' though.

As noted earlier, this isn't a book about healthy recipes. You'll find a lot of sugars and things like marshmallows. You'll need to definitely know your vegan replacements: cream, whipped cream, milks, cheese substitutes, etc. Some items will be hard to find (the author even notes this is a few recipes). There is a whole section in the beginning about different salt rubs - so those with hypertension will have to discount a lot of sections or hope the recipe still tastes good without all the salt.

I don't really see this as a BBQ book so much as elegant occasion cooking. There is a hot dog carrot in there but most of the recipes aren't cooked in a BBQ (even the hot dog wasn't cooked over flame and instead on a pan). But the recipes are definitely high end and if you are looking for meatless/dairy free recipes with elegance, this is a good book for you. Reviewed from an advance reader copy provided by the publisher.