Barbecuing is one of Australia’s most quintessential summer activities and there’s now a range of plant-based options to help broaden the menu beyond sizzling steaks and sausages in bread.

It might seem daunting if you’ve never catered for vegans before, but summer is a fantastic season to start thinking about creative ways to use the wide array of seasonal fresh vegetables and fruit on offer.

Leading dietitian, Susie Burrell says that when catering for vegans or vegetarians it’s extremely important to offer a wide variety of fruits and vegetables.

“Vegans and vegetarians need to eat nutritionally balanced meals that contain iron, zinc and calcium to ensure their vegan diet is not lacking in essential nutrients that are found in meat and other animal based foods,” Susie says.

“By including legumes, nuts, seeds and whole grains you can boost the nutrient intake of those choosing to eat plant based meals, and adding carbohydrates like quinoa, beans or chickpeas can have the added benefit of keeping people fuller for longer.

“Vegetable fritters and veggie kebabs are a great alternative to sausages or other barbeque meats, lentil patties can be a tasty and healthy alternative to the traditional burger and tofu satay skewers can be a great change from more traditional lamb and chicken skewers.

This amazing recipe was created by leading dietitian and Mayver’s ambassador, Susie Burrell.