Jackie Sobon impressed me with her new cookbook Vegan Yack Attack On The Go! Here’s a closer look and one standout recipe from the book.
I recently received a copy of Vegan Yack Attack On The Go by Jackie Sobon, the creator of the Vegan Yack Attack blog. The book is full of approachable, portable recipes for busy lifestyles, and I wanted to share one of my favorites: Cauliflower Curry Grill Packets with Yogurt Sauce. I made this recipe and it exceeded my expectations — bright, savory curry-flavored cauliflower and potatoes wrapped in foil, finished with a fresh herbed nondairy yogurt. It’s simple to prepare, travels well, and makes a fantastic summer meal to grill for family and friends.
This is an ideal dish for outdoor gatherings, picnics, or quick weeknight dinners. The recipe is especially good for anyone who needs meals that are both fast and portable. The cookbook includes many other tempting recipes worth noting: Sesame Soba Salad, Pineapple Teriyaki Burgers, Chickpea Tendies & Waffles, and Spinach Ricotta Stuffed Shells. All are excellent examples of the book’s accessible, flavor-forward approach. Still, these grill packets may be my top pick for summer grilling — they’re flavorful, easy to assemble, and impressive to serve.
One reason I appreciate Vegan Yack Attack On The Go is how well it fits a busy routine. Many recipes in the book are designed for simple meal prep and portability, so you can enjoy vibrant, plant-based meals even with a full schedule. I’ve been using the cookbook to plan and prep meals ahead of time, which has made it much easier for me to eat well despite a hectic week. These cauliflower packets, in particular, have become a go-to when I want something satisfying and quick that appeals to both vegans and non-vegans alike.
Cauliflower Curry Grill Packets with Yogurt Sauce
Main Course
10 mins
20 mins
30 mins
4
Jackie Sobon
Ingredients
Yogurt Sauce
- 1 C. (235 ml) plain nondairy yogurt
- 2 Tbsp. (5 g) chopped fresh cilantro
- 2 Tbsp. (5 g) thinly sliced scallions
- 1 Tbsp. (15 ml) lime juice
- 1/2 tsp. onion powder
- 1/2 tsp. lime zest
- 1/4 tsp. salt
Curry Cauliflower
- 1 lb. (455 g) cauliflower florets, chopped into bite-sized pieces
- 1 lb. (455 g) russet potatoes, diced
- 1 C. (140 g) chopped white onion
- 1 C. (150 g) halved cherry tomatoes
- 1 C. (150 g) green peas
- 1 can (15 oz) chickpeas, drained
- 1 1/2 Tbsp. (15 ml) melted coconut oil
- 1 1/2 Tbsp. (10 g) curry powder
- Pinch of salt and black pepper, plus more to taste
- 1 Tbsp. (15 ml) lemon juice
Instructions
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To make the yogurt sauce:
Place all yogurt sauce ingredients in a small bowl and stir until well combined. Chill in the refrigerator until ready to serve.
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To make the curry cauliflower:
Preheat the grill to about 400°F (204°C). In a large bowl, combine cauliflower, diced potatoes, chopped onion, halved cherry tomatoes, peas, and drained chickpeas. Drizzle the melted coconut oil over the vegetables and toss to coat. Add curry powder, a pinch of salt, and black pepper, then mix until everything is evenly seasoned.
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Tear four sheets of aluminum foil, about 12 x 18 inches (30 x 46 cm) each, and lay them flat. Divide the vegetable mixture among the four sheets, placing it in the center of each. Fold the long sides toward the middle and seal the seam over the filling. Fold each short side over twice to create a sealed packet.
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Place the packets on the grill and cook for 7 minutes. Flip and grill for another 7 minutes. Open one packet carefully and pierce the cauliflower and potatoes to test for tenderness; if needed, cook a bit longer until tender. Once done, transfer packets to a cooling rack and let rest for 5 minutes before opening. Squeeze lemon juice over each packet, season with salt and pepper to taste, and serve with the chilled yogurt sauce.
Notes
Tip: Prepare these packets the night before a cookout or picnic so the flavors can meld and you have less to do on the day of the event.
Note: For extra protein, swap the chickpeas for 14 ounces (400 g) of extra-firm tofu, diced.
These grill packets are an easy way to bring bold, plant-based flavor to outdoor meals without a lot of fuss. They travel well, reheat nicely, and are a crowd-pleaser for mixed groups. If you enjoy simple, seasonal recipes that are convenient to prepare and serve, this one is worth trying this grilling season.