Ultimate Vegan BBQ Box Created by Masterchef Steven Wallis

By Steven Wallis

For 2 People
60 Mins
Allergens: Gluten, Wheat, Sesame,

Utensils & Essentials

Bbq, greaseproof paper, silicon brush, tongs, sharp knife, chopping board, mixing bowl


Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.


  • 25ml rice vinegar
  • 20g brown sugar
  • 25ml sesame oil
  • 200g red cabbage
  • 1 x carrot
  • ½ pear
  • 2 x spring onion
  • 2 x moving mountain burger 
  • 4x moving mountain sausages
  • 2 x chicken kebabs
  • 400g gourmet french fries
  • 1 x baby gem lettuce 
  • 1 tomato
  • 2 x vegan cheese slices
  • 2 x vegan brioche buns
  • Caramelised onion marmalade 

Learn from the best with this culinary experience: watch this video to learn this recipe from the chef who created it and pick up tips and skills you won't find anywhere else and plate up like a pro!

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How to make

Vegan Bbq Box
Start by making the coleslaw. Add the vinegar, a pinch of salt and the brown sugar to a mixing bowl and whisk to dissolve the sugar. Add the sesame oil. Trim and finely slice the red cabbage and add to the bowl. Peel and chop the carrot on the diagonal, then cut these slices into matchsticks. Remove the core from the pear and finely slice. Trim the spring onions and halve lengthways, then thinly slice into thin strands and add to the bowl, toss everything together and set aside.
Heat your bbq to a medium heat. Brush a sheet of greaseproof paper with oil and lay your burgers on top, then brush the tops of the burgers with more oil and add this to the bbq with the paper directly on the grill. Repeat this with the sausages, skewers and corn, adding some chilli flakes to the corn if you like. Turn everything regularly until golden brown and cooked through.
Meanwhile cook the gourmet fries. Preheat the oven to 180C (160C fan oven). Remove the fries from their packaging and place them on the baking tray in a single layer. Cook for approximately 20 minutes until crunchy, turning halfway through the cooking time. If they're not cooked enough at this point, leave them in the oven for 5 more minutes, keeping an eye on them to ensure they don't burn.
While everything cooks prepare the vegetables. Separate the lettuce leaves and season. Thinly slice the tomato.
Once the burgers, sausages and skewers are cooked through and a thermapen inserted into the middle reads 65C, top the burgers with cheese slices and keep on the bbq until these are melted. Lightly toast the burger buns on the coolest part of the bbq to warm through. Spread the onion marmalade on the base of the burger bun, then top with the tomatoes, lettuce, burgers and the burger lid. Serve with the skewers, sausages, corn and coleslaw alongside.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.