Celebrate Veganuary with Maddie & Kiki

Grill Masters Maddie & Kiki show readers that BBQ isn’t just about the meat! Here are 3 recipe ideas for Veganuary (and beyond!) with 3 easy, high protein, flavour-packed vegan recipes with not a salad in sight! (Kiki is a vegan Grill Master!)

Double Smoked Tofu Reuben Sandwiches 

You don’t have to say goodbye to all the things you love if you’re eating vegan! Smoked tofu is high in protein, and makes a great substitute for cold cuts when sliced thinly on a meat slicer and smoked in the BBQ.

Makes 4 Reuben Sandwiches

Prep Time: 15 minutes (with 1 hour or overnight marinade time)

Cook Time: 30 minutes

Total Time: 45 minutes

Tofu takes centre stage with this satisfying sandwich that is full of smokiness, and plant-based protein. It’s hearty, tangy, and packed full of flavour, that won’t have anyone missing the meat. Tofu is a complete protein, making it an ideal choice for anyone who follows a vegan diet. A big rookie mistake when starting out on a vegan diet is failing to add enough protein to each meal. This will leave you feeling unsatisfied, hungry, and with potential health impacts. Tofu is a complete protein, making it an ideal choice for a vegan diet, as you can eat it on its own, without having to pair with rice or wheat to create a complete protein.


2 x 180g package smoked tofu

Reuben Marinade:

1 tbsp ‘no beef’ vegan broth

1 cup water

1/2 tbsp granulated garlic

1/2 tbsp onion powder

1/2 tbsp dry mustard

1/2 tbsp smoked paprika

1 tbsp beetroot powder

1 tbsp tamari

1 tbsp maple syrup

1 bay leaf

Black pepper to taste

For the Russian dressing:

1/4 cup vegan mayo

2 tsp chili garlic sauce

2 tsp horseradish

1 tsp garlic powder

1/2 tsp tamari

1/4 cup chopped onion

For serving: rye bread, sauerkraut, vegan cheese


Use a meat slicer (or a sharp knife) to slice the tofu as thin as possible. Place in a large container. Combine the remaining ingredients for the marinade in a saucepan, and bring to a boil. Once the mixture is at a roiling boil, pour it over top of the tofu, and stir to coat. If the tofu breaks up a little bit, that’s okay! It’ll look more like actual cold cuts in the end that way! Allow the tofu and the marinade to come to room temperature before covering and refrigerating for a minimum of 1 hour, preferably overnight.

Preheat the Ninja Outdoor Woodfire Oven to the SMOKER function, and increase the temperature to 375 degrees F. Add Smokin’ Pecan pellets to the hopper. These pellets are great for this recipe to add a beautiful colour to the tofu, as well as smokey flavour. Allow the tofu to smoke for 15 minutes, stir, then another 15 minutes. Most of the liquid should be absorbed, and the tofu will have curled up a bit. While the tofu cools slightly, mix all the ingredients for the dressing. To serve: spread some of the dressing on toasted rye bread. Add a big pile of the smoked tofu, a slice of cheese, and zesty sauerkraut! Add a pickle spear on a tooth pick for that authentic diner feel.

Greenie Tahini Burgers

Loaded with kale and edamame, these griddle-made burgers are satisfying and eye-catching, and perfect for satisfying those burger cravings.

Makes 4 large burgers (or 8 thin ones)

Prep Time: 10 minutes

Griddle Time: 10-11 minutes

Total Time: 20 minutes

These burgers are packed with fresh flavour and nutritious ingredients. They great for serving on a bun, on a salad or even on a noodle bowl! No, they don’t taste like a meat burger…and baby…they’re not trying to!


1/3 cup frozen kale

2/3 cup frozen edamame

1/3 cup frozen peas

2 tbsp psyllium husk powder

3 tbsp tahini

1 small onion

3-4 cloves garlic

1 tbsp capers

1 tsp dried chiles

1/4 cup nutritional yeast

1/4 cup quinoa flour

1 tbsp lemon zest

1 tbsp tamari

1/4 cup arrowroot flour

2 green onions

1/4 cup fresh parsley

Salt and pepper to taste

For rolling:

1/4 cup white sesame seeds

1/4 cup black sesame seeds


Blanch the kale, edamame, and peas in boiling water for 2 minutes, and then cool in an ice bath until completely cooled. Add to a food processor. Mix the psyllium husk powder with the tahini, and add to the food processor with the remaining ingredients. Pulse until combined, but not fully smooth. Spoon mixture into a bowl, cover and refrigerate for 20-30 mins. Form into 4-8 patties, depending on how thick you like your burgers. Note: the thicker burgers will have a softer centre. Mix the two colours of sesame seeds together and roll the patties in the sesame seeds. Preheat Ninja with the griddle insert, using the ‘GRILL’ function. Cook burgers for 5-6 minutes per side, until the sesame seeds are nicely toasted. Serve on a bun, or with a salad. We like to top ours with avocado, sliced cucumber, and sprouts for the ULTIMATE greenie tahini bite!

Vegan Smoked Mushroom & Lentil Pâté

If you’re missing something creamy, dreamy and savoury to spread on bagels or crackers – this is it!

Prep Time:  15 minutes

Grill Time: 30 minutes

Total Time: 45 minutes

This ultra creamy, slightly Smokey spread is the ultimate recipe to have in your back pocket for taking to parties and gatherings. It’s incredible spread on bagels, crackers or even with a sturdy chip! We like to call this one chicken liver pate, but hold the chicken liver!


1 tbsp plant based margarine

1 leek, chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

227g cremini mushrooms, quartered

4-5 cloves garlic, finely chopped

0.5 oz (14g) dried chanterelle mushrooms, with 1/2 cup boiling water

1 tbsp white miso paste

2 cups cooked brown lentils

1 tsp dried thyme

1 tbsp balsamic vinegar

1/3 cup pine nuts, toasted

1/2 cup chopped chives

1/2 cup chopped parsley

2 tbsp truffle oil

Salt and pepper to taste


Set up charcoal grill for smoking, with a light fruit wood like apple or peach. Aim for 250-300 degrees. Set a cast iron skillet over the heat, and melt the margarine. Cook the leeks, carrots and mushrooms for 10 minutes, stirring occasionally. Add garlic and stir. Then add the rehydrated mushrooms and water, miso, lentils, thyme, and balsamic vinegar. Move the pan to indirect heat, shut the grill lid and allow the mixture to smoke for 30 minutes, stirring occasionally, until all the liquid is absorbed and it looks on the dry side (don’t worry…it isn’t going to stay dry! :). Remove from the grill and allow to cool before transferring the mixture to a food processor. Add remaining ingredients. Process until smooth. Chill, and serve with crackers, fresh bread or vegetables. Also makes a GREAT pasta sauce! Just toss with hot pasta and a little pasta water and voila!

Maddie and Kiki

Maddie & Kiki®, Canada’s favourite female Grill Masters, were named in the Top 10 Grill Experts of North America and were recently featured in the prestigious, Forbes. BBQ industry professionals turn to Maddie & Kiki® for their knowledge, expertise, and input when developing new products for the BBQ market.

Maddie and Kiki

Maddie & Kiki<strong>®</strong>, Canada’s favourite female Grill Masters, were named in the Top 10 Grill Experts of North America and were recently featured in the prestigious, Forbes. BBQ industry professionals turn to Maddie & Kiki<strong>®</strong> for their knowledge, expertise, and input when developing new products for the BBQ market.