Learn how to slow-smoke all sorts of veggies, fruits, vegan meats, and vegan cheeses in this beautifully photographed book that features 100 soul-satisfying recipes filled with flavor and spice. At last! Now vegans and vegetarians, plus the millions of omnivores and carnivores who are eating more plant-based meals, are invited to join the authentic smoke-cooked BBQ party! Barbecue is famous, of course, as a way to cook meat—but meat is not the only thing you can cook in a smoker. Cooking low and slow over natural wood embers, the core method of genuine ’Q, infuses produce and other plant-based foods, like tofu and tempeh, with rich depths of rustic flavor that you won’t get from a stovetop skillet or steamer. Author Terry Sargent isthe face of vegan barbecue. Southern Living magazine’s “Cook of the Year� for 2021, Terry has perfected the art of vegan barbecue at his renowned Grass Vegan BBQ Joint outside Atlanta. In this definitive book on the subject, he serves up easy-to-prepare recipes for amazing dishes like:   Smoked Pineapple Salsa Glazed Smoked Asparagus Smoked Creamy Pumpkin Soup Smoked Mushroom and Vegan Carnitas Tacos Smoky Ratatouille Smoke-Roasted Faux Turkey You can master these and nearly a hundred more healthy, plant-based, smoky, and vibrant recipes with Terry’s masterful and fun book as your guide. From sides and desserts to dozens of meat-free main courses, from skewers and kebabs to burgers and tacos, this is a book that takes vegan cooking—and BBQ itself!—in an incredibly exciting new direction.