What are the unique techniques Carolyn Scott uses for vegan BBQ recipes?

Using veggies as “wing” and “meat” stand-ins: Cauliflower wings (beer-battered or breadcrumb-coated) get grilled or fried, then tossed back in sauce and finished on the grill so the flavor really soaks in.

Building bold sauces: Buffalo, Bahn Mi-inspired, Cajun, and garlic-herb sauces are layered on after cooking, then sometimes reheated and drizzled again for extra punch.

Grilling unexpected sides: Potato salad with grilled potatoes, garlic bread with whole roasted garlic on the BBQ, and colorful veggie skewers brushed with herb oil take classic sides into BBQ territory.

Texture focus: Pressing tofu, double-cooking cauliflower (fry or grill, then sauce and re-grill), and using quinoa/bean mixes for burgers create that hearty, satisfying bite people expect at a cookout.