Vegan BBQ alternatives to all the classic dishes, from mushroom scallops to seitan ribs

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Ingredients • 1 cup vital wheat gluten • a bottle of your favourite BBQ sauce • 2 tsp. powdered nori • ½ cup tamari • 1 cup water Method The stem of the mushroom will form the ‘scallops’. When you’re ready to grill, simple place the ‘scallops’ on the BBQ for 2-3 minutes each side, remove and serve with a squeeze of lemon over the top. It adds a punch of flavour to any dish, but I particularly love it on Cajun-grilled corn as the fresh mint and vinegar pair perfectly with the sweetness of the corn kernels.” Ingredients For the Corn: • 4 ears of corn • 2 tsp Cajun spice • olive oil For the Green Sauce: • handful of mixed coriander leaves • a few springs of fresh mint • the juice of 1 lime • 1 tbsp.