Looking for vegetarian smoker entree inspiration

I'm planning the classic burnt offerings on the altar for some friends on July 4th (ribs, sausages), but we have a couple vegetarians.

I need some ideas for vegetarian entrees I can do on the smoker whilst feeding a moderate group (8 people) for July 4.
They're not vegan, so eggs and cheese are still on the table.

So far, I'm considering:
Eggplant (although not much I can do to make it an entree, it's really just dip)
Cauliflower (I've seen a recipe for smoking a whole head, dusted with BBQ rub... but no protein here)
Cheese of some sort (but what to do with it? and which cheeses?)
Smoked deviled eggs? (Do I boil them first? Peel them before or after smoking?)
Stuffed peppers

Use the cheese for a smoked mac and cheese.

Smoke some onions and peppers and use them for a black bean chili.

Maybe imam bayildi?

Hi,

For the fully cooked boiled eggs, you might want to crack shells to see if smoke will penetrate like a tea egg. I would also have some fully unwrapped, too, in case tea egg isn't so successful. RAw might not work well, because I can't see the smoke penetrating the eggshell.

Smoke tofu, then use it whatever way you want.

Regards,

You could try smoked Tempeh "ribs". here's the site where I got the idea: http://veganhomemade.wordpress.com/2011 ... mpeh-ribs/

Smoked gazpacho, smoking as many of the vegetables as you see fit.

If you smoke an eggplant, try making hungkar beghendi. One of my absolutely favorite Turkish dishes. (Usually served with lamb stew, but it doesn't have to be.)

I've smoked potatoes and onions and then made a smokey tortilla españiola.

Smoked potato salad is also pretty amazing.

Smoked potatoes with compound butters. Thank me later.

HI,

Are these potatoes smoked with or without skins? I'm guessing with, though maybe I am wrong.

Thanks!

Regards,

How about modified Dragon Turds; smoked jalapeños stuffed with cheese and chopped veggies?

Cathy2 wrote:HI,

Are these potatoes smoked with or without skins? I'm guessing with, though maybe I am wrong.

Thanks!

Regards,

With. We used to use russets but then switched to Yukon Golds.

I forgot that a couple of summers ago, I roasted and peeled poblano peppers and filled them with cheese, corn and mashed potatoes, then served them in a bowl with a sauce of roasted vegetables (tomatoes, peppers and carrots) which I then pureed. I served the dish with some toast wedges for soaking up the sauce. It was pretty fantastic. I suspect it might be even better if you lightly smoked the vegetables used for the sauce.

There are many recipes on the internet for sweet onion pie. Check them out and modify as you wish. After modifications of my own, here is the one I use.

Thin slice two pounds of sweet onions (Vidalia, Maui, etc.) and sauté in 1 stick (8 0z) unsalted butter, adding a dash each of salt, cayenne and white pepper. Let cool.

Beat well 3 eggs and blend with 1 cup sour cream. Add a healthy splash of your favorite hot sauce (mine is Frank's RedHot Original). Grate two cups of cheese (I make a blend of Tillamook extra sharp cheddar and pepper jack). Fold the cooled onions and half the cheese into the egg mixture. Pour mixture into a pie plate lined with a store bought pastry shell, unbaked (I like Trader Joe's). Layer the rest of the cheese on top. Bake at 375°F for ~40 minutes (keep an eye on it - smokers vary). Let cool 30 minutes before cutting. Garnish with chopped parsley or other fresh herb. Pie filling can be prepped and refrigerated ahead of time. You can also bake ahead, chill and serve cold.

what would happen if you smoked the chickpeas and made hummus?

or smoke grains for a tabbouli? -- smoked garlic heads should be awesome

I've made this and it's wonderful (although I left out the olives since I am olive adverse.)
Smoked Potato Salad