18 Delicious Vegetarian Smoker Recipes for Every Season

Ready to fire up your smoker and dive into a world of flavor? Whether you’re craving the smoky sweetness of summer veggies or the hearty warmth of winter squash, our roundup of 18 Delicious Vegetarian Smoker Recipes for Every Season has something to tantalize your taste buds year-round. Perfect for home cooks looking to add a smoky twist to their meatless meals, these recipes promise to inspire your next culinary adventure. Let’s get smoking!

Smoked Vegetarian Chili

This Smoked Vegetarian Chili is a hearty, flavorful dish that brings a smoky depth to your meatless meals, perfect for those cozy nights in.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the red and green bell peppers, cooking for another 5 minutes until they begin to soften.
3. Add the black beans, kidney beans, crushed tomatoes, and vegetable broth to the pot. Stir to combine.
4. Mix in the smoked paprika, ground cumin, chili powder, salt, and black pepper. Bring the chili to a simmer.
5. Reduce the heat to low, cover, and let the chili cook for 30 minutes, stirring occasionally.
6. Remove from heat and stir in the chopped cilantro before serving.

The smoked paprika gives this vegetarian chili a unique, rich flavor that mimics the depth of traditional meat-based versions, making it a standout dish for any gathering.

Tip: For an extra smoky flavor, try adding a chipotle pepper in adobo sauce to the chili.

Smoked Portobello Mushrooms

These Smoked Portobello Mushrooms are a game-changer for your next BBQ, offering a meaty texture and deep, woodsy flavor that even carnivores will love.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your smoker to 225°F. If you’re using a grill, set it up for indirect heat and add wood chips for smoking.
2. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush the Portobello mushrooms generously with the marinade on both sides, then sprinkle with 1 tbsp fresh thyme leaves.
4. Place the mushrooms on the smoker or grill, cap side up. Smoke for 1 hour, or until the mushrooms are tender and have absorbed a rich smoky flavor.
5. Serve immediately, garnished with additional thyme if desired.

The slow smoking process infuses these mushrooms with an unparalleled depth of flavor, making them a standout side or a hearty main for vegetarians.

Tip: For an extra flavor boost, let the mushrooms marinate in the fridge for an hour before smoking.

Vegetarian Smoked Mac and Cheese

Get ready to elevate your mac and cheese game with this smoky, vegetarian twist that’s sure to impress at any gathering.

Ingredients

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded smoked gouda cheese
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until golden.
4. Gradually whisk in the milk, ensuring no lumps remain. Bring to a simmer and cook for 3-4 minutes until thickened.
5. Remove from heat and stir in the sharp cheddar, smoked gouda, smoked paprika, garlic powder, salt, and black pepper until smooth.
6. Combine the cheese sauce with the cooked macaroni and transfer to the prepared baking dish.
7. In a small bowl, mix the panko breadcrumbs with olive oil and sprinkle over the mac and cheese.
8. Bake at 375°F for 20 minutes until the top is crispy and golden.

The smoked gouda adds a deep, woodsy flavor that pairs perfectly with the crispy panko topping, making this dish a standout at any table.

Tip: For an extra smoky flavor, try adding a pinch of liquid smoke to the cheese sauce.

Smoked Eggplant Parmesan

Smoked Eggplant Parmesan brings a rustic, smoky twist to the classic Italian favorite, perfect for those who love a deep, complex flavor in their comfort food.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your smoker to 225°F. Brush both sides of the eggplant slices with olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
2. Smoke the eggplant slices for 1 hour, until they’re tender and have absorbed a smoky flavor.
3. Preheat your oven to 375°F. In a baking dish, spread a thin layer of marinara sauce. Arrange a layer of smoked eggplant slices over the sauce, then sprinkle with mozzarella and Parmesan cheeses. Repeat the layers, finishing with cheese on top.
4. Bake for 25 minutes, until the cheese is bubbly and golden. Let it sit for 5 minutes before sprinkling with fresh basil.

The smoky undertones of the eggplant paired with the creamy cheeses create a dish that’s unexpectedly rich and satisfying, proving that a little smoke can go a long way in transforming a classic.

Tip: For an extra smoky flavor, use hickory or mesquite wood chips in your smoker.

Smoked Veggie Burgers

These Smoked Veggie Burgers are a game-changer for your next cookout, offering a smoky depth that even meat-lovers will crave.

Ingredients

• 1 cup cooked quinoa
• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 cup grated carrot
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 4 whole wheat burger buns

Instructions

1. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain.
2. Add the cooked quinoa, grated carrot, chopped onion, minced garlic, smoked paprika, ground cumin, salt, and black pepper to the bowl. Mix until well combined.
3. Form the mixture into 4 equal-sized patties, about 1/2 inch thick.
4. Heat the olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes on each side, until golden and crispy.
5. Preheat your smoker to 225°F. Smoke the patties for 20 minutes to infuse them with a rich, smoky flavor.
6. Serve the smoked veggie burgers on whole wheat buns with your favorite toppings.

The smoking step adds an unforgettable layer of flavor that elevates these veggie burgers beyond the ordinary. Perfect for those who love a smoky twist on classic dishes.

Tip: For an extra smoky flavor, add a small piece of hickory wood to your smoker.

Smoked Cauliflower Steaks

Transform humble cauliflower into a show-stopping main with these smoky, savory steaks that are sure to impress even the meat-lovers at your table.

Ingredients

• 1 large head of cauliflower
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your smoker to 225°F. If you don’t have a smoker, preheat your oven to 400°F and have a baking sheet ready.
2. Remove the leaves from the cauliflower and slice it into 1-inch thick steaks, starting from the center to get the largest pieces. You should end up with 2-3 steaks.
3. In a small bowl, mix together 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush this mixture evenly over both sides of each cauliflower steak.
4. Place the steaks directly on the smoker grate and smoke for about 1 hour, or until tender and lightly charred. For oven baking, place on a baking sheet and roast for 25 minutes, flipping halfway through.

The slow smoking process infuses the cauliflower with a deep, woodsy flavor that’s beautifully balanced by the sweet, nutty notes of the vegetable itself.

Tip: For an extra layer of flavor, drizzle the steaks with a little balsamic glaze or sprinkle with grated Parmesan before serving.

Vegetarian Smoked BBQ Tofu

Get ready to fall in love with this Vegetarian Smoked BBQ Tofu, a dish that packs all the smoky, sweet, and tangy flavors of traditional BBQ into a meat-free masterpiece.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
• 1/4 cup smoked paprika
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper.
3. Add the tofu cubes to the bowl and gently toss until evenly coated with the spice mixture.
4. Arrange the tofu in a single layer on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until the edges are crispy.
5. While the tofu bakes, combine the apple cider vinegar, ketchup, and olive oil in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
6. Remove the tofu from the oven and brush generously with the BBQ sauce. Return to the oven for an additional 10 minutes, or until the sauce is sticky and caramelized.

The magic of this recipe lies in the double cooking process, which ensures the tofu is crispy on the outside while remaining tender inside, all wrapped in a smoky-sweet glaze that’s irresistibly good.

Tip: For an extra smoky flavor, add a teaspoon of liquid smoke to the BBQ sauce before simmering.

Smoked Sweet Potatoes

These smoked sweet potatoes bring a smoky depth to the natural sweetness of the tubers, making them a standout side dish for any barbecue or weeknight dinner.

Ingredients

• 2 large sweet potatoes, scrubbed and dried
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your smoker to 225°F. Use a mild wood like apple or cherry for the best flavor.
2. Pierce the sweet potatoes all over with a fork. Rub them evenly with 2 tablespoons olive oil.
3. In a small bowl, mix together 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle this mixture evenly over the sweet potatoes.
4. Place the sweet potatoes directly on the smoker grate. Smoke for 2 to 2.5 hours, or until they are tender all the way through when pierced with a fork.
5. Let the sweet potatoes cool for a few minutes before serving. The smoky aroma and the creamy texture inside make these a memorable twist on a classic.

Tip: For an extra touch of sweetness, drizzle the smoked sweet potatoes with a little maple syrup before serving.

Vegetarian Smoked Lentil Loaf

This Vegetarian Smoked Lentil Loaf is a hearty, flavorful centerpiece that even meat-lovers will adore, packed with smoky depth and a satisfying texture.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 cup grated carrots
• 1 cup cooked quinoa
• 1/2 cup breadcrumbs
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp maple syrup
• 1 tbsp soy sauce

Instructions

1. Preheat oven to 375°F. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes until lentils are tender. Drain any excess liquid.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing for 5 minutes until soft. Stir in grated carrots and cook for another 3 minutes.
3. In a large bowl, mix cooked lentils, sautéed vegetables, quinoa, breadcrumbs, tomato paste, smoked paprika, salt, black pepper, maple syrup, and soy sauce until well combined.
4. Press the mixture into a greased loaf pan. Bake at 375°F for 45 minutes until the top is firm and slightly crispy.
5. Let the loaf cool for 10 minutes before slicing. This loaf’s secret is the smoked paprika, giving it a deep, rich flavor that mimics traditional meatloaf without any meat.

Tip: For an extra smoky flavor, brush the top with a little extra tomato paste mixed with a dash of smoked paprika before baking.

Smoked Stuffed Bell Peppers

These Smoked Stuffed Bell Peppers are a hearty, flavorful twist on a classic, with a smoky depth that’ll have everyone asking for seconds.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground beef
• 1 cup cooked rice
• 1/2 cup diced onion
• 1/2 cup diced tomatoes
• 1/4 cup shredded cheddar cheese
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your smoker to 250°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a skillet over medium heat, heat 2 tbsp olive oil. Add 1/2 cup diced onion and cook until translucent, about 5 minutes. Add ground beef, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Cook until the beef is browned, then drain excess fat.
3. Stir in 1 cup cooked rice, 1/2 cup diced tomatoes, and 1 tbsp smoked paprika into the beef mixture. Cook for another 2 minutes.
4. Stuff each bell pepper with the beef mixture, then top with 1/4 cup shredded cheddar cheese.
5. Place the stuffed peppers in the smoker and cook for 1.5 hours, or until the peppers are tender and the cheese is bubbly.

The smoky flavor infused into the peppers and filling creates a uniquely rich taste that’s perfect for weekend gatherings.

Tip: For an extra smoky flavor, use hickory or mesquite wood chips in your smoker.

Vegetarian Smoked Corn on the Cob

There’s something irresistibly smoky and sweet about this Vegetarian Smoked Corn on the Cob, a perfect twist on a summer classic that’ll have everyone asking for seconds.

Ingredients

• 4 ears of corn, husks removed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh cilantro (optional for garnish)

Instructions

1. Preheat your grill to medium heat (about 350°F) for indirect cooking.
2. Brush each ear of corn with 1/2 tablespoon of olive oil.
3. In a small bowl, mix together 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle the seasoning mix evenly over the corn.
4. Place the corn on the grill over indirect heat. Cover and smoke for 20 minutes, turning occasionally, until the corn is tender and has a slight char.
5. Remove from the grill and garnish with 1 tablespoon chopped fresh cilantro if desired.

The smoked paprika gives this corn a deep, woodsy flavor that’s balanced beautifully by the fresh cilantro, making it a standout side at any barbecue.

Tip: For an extra smoky flavor, soak the corn in water for 10 minutes before grilling to help it steam and absorb more smoke.

Smoked Zucchini Boats

These Smoked Zucchini Boats are a delightful way to enjoy summer’s bounty, packed with smoky flavors and a cheesy topping that’ll have everyone asking for seconds.

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 cup chopped fresh basil

Instructions

1. Preheat your smoker to 225°F. Scoop out the seeds from the zucchini halves to create a boat shape.
2. Brush the zucchini boats with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Place the zucchini boats in the smoker and smoke for 1 hour, until they start to soften.
4. In a small bowl, mix together 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1 tsp smoked paprika, and 1/2 tsp garlic powder.
5. Remove the zucchini boats from the smoker and sprinkle the cheese mixture evenly over each. Return to the smoker for another 15 minutes, or until the cheese is melted and bubbly.
6. Garnish with 1/4 cup chopped fresh basil before serving.

The combination of smoky zucchini with the melted cheese and fresh basil creates a dish that’s bursting with flavor and perfect for a summer BBQ.

Tip: For an extra smoky flavor, use hickory or mesquite wood chips in your smoker.

Vegetarian Smoked Black Bean Tacos

These Vegetarian Smoked Black Bean Tacos are a hearty, flavor-packed meal that even meat-lovers will adore. Smoky, spicy, and satisfying, they’re perfect for a quick weeknight dinner or a festive taco night.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup vegetable broth
• Salt and pepper to taste
• 8 small corn tortillas
• Toppings: diced avocado, chopped cilantro, lime wedges, and crumbled queso fresco

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, smoked paprika, cumin, and chili powder; cook for 1 minute until fragrant.
2. Add black beans and vegetable broth to the skillet. Bring to a simmer, then reduce heat to low. Mash some of the beans with the back of a spoon to thicken the mixture. Season with salt and pepper to taste. Simmer for 10 minutes, stirring occasionally.
3. Warm corn tortillas according to package instructions. Fill each tortilla with the smoked black bean mixture and top with avocado, cilantro, a squeeze of lime, and queso fresco.

The smoked paprika gives these tacos a deep, rich flavor that pairs beautifully with the freshness of avocado and lime. It’s a simple dish that doesn’t skimp on taste or texture.

Tip: For an extra smoky flavor, try adding a pinch of chipotle powder to the bean mixture.

Smoked Butternut Squash Soup

This Smoked Butternut Squash Soup brings a cozy, smoky depth to your table, perfect for those chilly evenings when you crave something heartwarming yet simple.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, smoked paprika, cumin, and cayenne pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste. Heat through for another 2 minutes.

The smoky paprika and cumin give this soup a unique warmth, while the heavy cream adds a luxurious silkiness that makes every spoonful comforting.

Tip: For an extra smoky flavor, try roasting the butternut squash on a grill over indirect heat before adding it to the soup.

Vegetarian Smoked Ratatouille

This Vegetarian Smoked Ratatouille brings a rustic charm to your table with a smoky twist that elevates the classic French dish.

Ingredients

• 1 large eggplant, diced into 1-inch pieces
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F and prepare a large baking dish by lightly greasing it with 1 tbsp of the olive oil.
2. In a large bowl, toss the eggplant, zucchinis, red and yellow bell peppers, and onion with the remaining 1 tbsp olive oil, smoked paprika, salt, and black pepper until evenly coated.
3. Spread the vegetable mixture in the prepared baking dish and roast for 30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
4. Remove the dish from the oven and stir in the minced garlic and diced tomatoes. Return to the oven and bake for an additional 15 minutes.
5. Sprinkle the chopped fresh basil over the top before serving.

The smoked paprika infuses this ratatouille with a deep, woodsy flavor that pairs beautifully with the sweetness of the roasted vegetables.

Tip: For an extra smoky flavor, try adding a pinch of chipotle powder along with the smoked paprika.

Smoked Garlic Parmesan Brussels Sprouts

These Smoked Garlic Parmesan Brussels Sprouts are a game-changer, offering a smoky depth and cheesy goodness that’ll make even the skeptics reach for seconds.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, toss the Brussels sprouts with 2 tbsp olive oil, 3 cloves minced garlic, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Spread the Brussels sprouts in a single layer on a smoker-safe tray or directly on the grill grate. Smoke for 45 minutes, stirring halfway through, until they’re tender and have a golden hue.
3. Remove from the smoker and immediately sprinkle with 1/4 cup grated Parmesan cheese, letting the residual heat melt the cheese slightly.

The magic here is in the smoke—it transforms the Brussels sprouts, giving them a rustic flavor that pairs perfectly with the sharpness of Parmesan.

Tip: For an extra crunch, broil the sprouts for 2-3 minutes after adding the Parmesan.

Vegetarian Smoked Pumpkin Soup

Warm up your autumn evenings with this Vegetarian Smoked Pumpkin Soup, a creamy delight with a hint of smokiness that’s surprisingly simple to make.

Ingredients

• 1 medium pumpkin (about 3 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F. Toss the pumpkin cubes with 1 tbsp olive oil and spread them on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Add the roasted pumpkin, vegetable broth, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the 1/2 cup heavy cream and heat through for another 2 minutes.
5. Serve hot, garnished with fresh parsley.

The smoked paprika adds a deep, woodsy flavor that transforms this simple pumpkin soup into something extraordinary.

Tip: For an extra smoky flavor, try roasting the pumpkin over a wood fire or adding a pinch of chipotle powder with the spices.

Smoked Carrot Hot Dogs

Transform your barbecue with these Smoked Carrot Hot Dogs, a vegetarian twist that’s surprisingly meaty and packed with smoky flavor.

Ingredients

• 4 large carrots, peeled
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp liquid smoke
• 4 hot dog buns
• Your favorite toppings (mustard, relish, onions, etc.)

Instructions

1. Preheat your smoker to 225°F. If you don’t have a smoker, preheat your oven to the same temperature and use a baking sheet lined with parchment paper.
2. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp liquid smoke.
3. Brush the carrots generously with the marinade, ensuring they’re fully coated.
4. Place the carrots in the smoker or oven and cook for 2 hours, turning halfway through, until they’re tender and have a deep, smoky flavor.
5. Serve the smoked carrots in hot dog buns and top with your favorite condiments.

The magic of these Smoked Carrot Hot Dogs lies in the marinade, which infuses the carrots with a rich, umami-packed flavor that’ll fool even the most devout meat lovers.

Tip: For an extra smoky flavor, let the carrots marinate in the fridge for an hour before cooking.

Conclusion

From smoky winter stews to summer’s grilled veggies, our roundup of 18 Delicious Vegetarian Smoker Recipes brings year-round flavor to your table. We hope these dishes inspire your next meal. Try them, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next culinary adventure. Happy smoking!