Outdoor cooking is undergoing a flavorful revolution. While barbecuing used to be synonymous with meat and fish, today a new star is emerging: plant-based ingredients. And just like always, having the right tools makes all the difference. Ofyr, the pioneer in open-fire outdoor cooking, proves with a series of plant-based recipes just how versatile and exciting vegetable-based meals can be—especially when cooked over live flame.
The traditional hierarchy of the plate is being rewritten. Vegetables are no longer supporting players—they’re becoming the centerpiece of outdoor meals. This shift mirrors a global trend: more and more consumers are choosing plant-based alternatives, driven by health benefits, environmental concerns, and a curiosity for bold, new flavors.
Ofyr fully embraces this evolution. Through fire and flavor, Ofyr invites cooking enthusiasts to explore the boundless possibilities of plant-based outdoor cooking. When pure ingredients meet open fire, magic happens—and the results are smoky, rich, and unforgettable.
Upgrade Your Outdoor Cooking Experience
Every great dish starts with the right gear. Ofyr’s Staub Pan Set is engineered to hold heat evenly, allowing flavors to circulate and develop. The Round Ofyr Grill is perfect for grilling vegetables, while the Ofyr Pizza Oven not only bakes perfect pizzas, but also roasts seasonal vegetables beautifully.
And the right accessories make all the difference. The Spatula Set and stylish Oil Can help deliver precision and flair, while the Fire Guard Ring adds a layer of safety and transforms your Ofyr unit into a functional outdoor table—perfect for gatherings.
Vegan “Scallops” with Creamy Polenta & Braised Tomatoes
Whether you’re hosting guests or experimenting with new flavors, these recipe will elevate your plant-based outdoor cooking game. This elegant plant-based main features king oyster mushrooms cooked in a seaweed broth, served on silky polenta with sweet, slow-roasted tomatoes and briny samphire.
Ingredients
For the vegan scallops:
- 6 large king oyster mushrooms
- 1 handful samphire
For the broth:
- 300 ml vegetable stock
- 300 ml white wine
- 300 ml water
- 1.5 tbsp white miso paste
- 1.5 tbsp nori flakes
- 1.5 tbsp dulse flakes
- 1 tbsp tamari
- 1 tbsp vegan fish sauce
- 2 tbsp vegan butter
For the roasted tomatoes:
- 1 bunch plum tomatoes
- 3–4 garlic cloves
- 150 ml olive oil
- Sea salt
For the creamy polenta:
- 150 g polenta
- 600 ml vegetable stock
- 200 ml water
- 250 ml vegan cream
- 3–4 tbsp nutritional yeast
- Sea salt
- Nutmeg (freshly grated)
- 3 tbsp vegan butter
Method:
- Roast the tomatoes: Crush garlic and combine with tomatoes in a dish. Drizzle with olive oil, season, and roast slowly on the hotplate until soft and caramelized.
- Make the broth: Combine all broth ingredients and simmer until flavors meld.
- Prepare the mushrooms: Cut off the mushroom caps, slice the stems into 2cm discs, and score both sides. Simmer in the broth for 10–15 minutes.
- Cook the polenta: Bring stock and water to a boil. Stir in polenta and cook gently. Add cream, nutritional yeast, salt, nutmeg, and butter. Adjust for smoothness.
- Grill the scallops: Remove mushrooms from broth, pat dry, and sear on both sides until golden.
- Assemble the dish: Spoon polenta onto the plate, top with grilled mushrooms, stewed tomatoes, and a spoonful of garlic-infused oil. Garnish with fresh samphire.
Fire Up Flavor, the Plant-Based Way
With Ofyr, outdoor cooking becomes an art form—a celebration of ingredients, fire, and innovation. These three plant-based recipes prove that vegetarian meals cooked over fire can be just as bold and satisfying as any traditional BBQ.
Whether you’re looking to host a garden feast or simply explore plant-based grilling, Ofyr offers the tools, inspiration, and performance to take your cooking further.
