Memorial Day weekend means that summer is just around the corner. It’s time for sweet sunshine, lemonade, drippy ice pops, and splashing in the creek. It’s time for breezy sundresses and beach hair, bug bites and wildflowers, and staying out late under the stars … and it’s time for cookouts, of course!!
Let’s get one thing straight, people: barbecues and picnics can be epic even when there’s no meat or dairy involved. This is the time to celebrate the heck out of summer produce and flavors. Potlucks offer great opportunities to ramp up your veggie burger game and show your friends and family they’ve been missing. Warning: they might want you to become their personal plant-based chef after this.
This rockin’ list goes beyond veggie burgers and meatless ribs. There are zucchini and summer tomatoes (oh, glory to the summer tomatoes) and even mangoes and corn. You will find everything you need to throw an epic cookout, without a speck of animal-based protein. All that is here is flavor, good cookin’, and finger-lickin’ meals, courtesy of the Food Monster App!
These Balsamic BBQ Seitan and Tempeh Ribs by Rhea Parsons are indulgent, delicious, and will satisfy any BBQ cravings you may get. Serve them with some mashed potatoes and cole slaw or your favorite BBQ fixin’s. They make a great appetizer or entrée.
In Genevieve Yam‘s recipe for Wild Rice Burger With Grilled Avocado, wild rice and chickpeas are mashed into hearty patties and then topped with grilled avocado and a salsa made from roasted heirloom tomatoes infused with jalapeño. The result is a tangy and slightly spicy burger with tons of flavor. Pair these burgers with a sweet and creamy coleslaw.
3. BBQ Sweet Potato Sandwich
Source: BBQ Sweet Potato Sandwich
This BBQ Sweet Potato Sandwich by Annie McGee will sate your craving for BBQ sauce. The core of this sandwich is made from perfectly seasoned sweet potatoes and a delicious, homemade slaw. On top of all that flavor, this sandwich is quick and easy to make so it’s perfect for an easy meal
You can’t beat these Zucchini Fritters With Lemon Basil Cashew Cream by Koko Brill. Forget the eggs and white flour — you won’t miss them a bit. These fritters are so light and tasty with the fresh, summery cashew cream. Impress your guests this Memorial weekend, and start your meal off with these. Not to mention how great a way it is to use up that abundance of zucchini you have in the garden.
Source: Grilled Buffalo Tofu Po’ Boy
This Grilled Buffalo Tofu Po’ Boy by Zsu Dever features a grilled, marinated tofu and a creamy slaw. The cabbage and apples in the slaw add crunch, the vegan mayo adds creaminess, and the vinegar gives it some needed acidity. This is a simple and easy to make, no fuss sandwich with all the authentic buffalo flavors.
Source: Buffalo Tofu Wings
Source: Raw BBQ Mango Meat
This Raw BBQ Mango Meat by Amanda Nicole Smith is crisp on the outside, spicy and sweet — you’ll want to snack on it all day long. Mango is mixed with bold spices and dehydrated until a meaty texture is achieved, making it perfect for kebabs with grilled vegetables The trick to the perfect mango meat is to use somewhat unripened mangos, so they are slightly firm to touch, and not as sweet.
Source: Smoked Seitan
Smoked wheat gluten? Believe it, people. This Smoked Seitan by Cathy Elton looks and tastes like Texas brisket – or as close as a vegetarian version can come, anyway. With a nice crusty exterior, it’s even got the “burnt ends” of authentic barbecue.
Source: Quinoa and White Bean Burgers
These Quinoa and White Bean Burgers by Julie West are loaded with protein and fiber as well as other beneficial nutrients, and they are very filling. If you don’t feel like having it on a bun, by all means top your veggie burger on a bed of fresh leafy greens with a squeeze of lemon, some avocado, salt, and pepper…so good just like that!
Nothing says summer like BBQ. This recipe for BBQ Tempeh With Collard Green Hash by Pamela Elizabeth from Blossom on Carmine in New York City’s West Village will prove that vegan BBQ rivals any other BBQ in the world. It combines your favorites all on one plate.
Source: Grilled Tofu Steaks
Kick off grill season with these Grilled Tofu Steaks by Sheil Shukla! They’re grilled until browned on both sides and then brushed with a sticky, citrusy, and spicy orange-ginger glaze — the perfect combination of flavors to welcome outdoor weather.
Heirloom tomatoes are some of the most impressively colorful fruits out there. They range from dark purple to sunshine yellow and can be as small as a Roma tomato or as big as a navel orange. They’re the perfect topping to this summery, Rustic Pesto and Heirloom Tomato Tart by Annie and Dan Shannon with homemade pesto and crunchy pine nuts on top.
Source: Fresh Tempeh Burgers
These Fresh Tempeh Burgers by Kelly Fielding are the best because they are simple to make, easily transportable, and absolutely delicious. They will make any meat-lover swoon if you’re heading out to a BBQ, too!
Source: Thai Barbecue Cauliflower
BBQ cauliflower wings are an amazing creation on their own, so why not make them even better by adding a bit of Thai flare? This recipe for Thai Barbecue Cauliflower by Zsu Dever is almost like a red curry but in crispy appetizer form. Cauliflower is tossed with curry powder, Sriracha, garlic, and coconut milk to contrast the heat and then baked (or air-fried) until tender and toasted. Serve these with a cooling and creamy dip and plenty of carrots and celery sticks!
Source: “Lamb” Burger
You read the name right — this meat-free “Lamb” Burger by Molly Patrick is satisfying and savory, without the meat. Instead, it’s made from a blend of mushrooms and lentils perfectly seasoned with a blend of special herbs and spices.
Source: Homemade Spicy Italian Sausages
These Homemade Spicy Italian Sausages by Rhea Parsons are firm enough to hold up on the grill. When you cook them, they are crispy on the outside, tender on the inside but not mushy, and filled with spicy, Italian flavor.
Tians are usually simple to make and prepare (the slicing of the vegetables is all the work). The selection of the vegetables — and their freshness — will dictate the final, delicious flavor. Make this Tian of Summer Vegetables with Garlic and Rosemary by Karen Sheer for your summer barbecue and you’ll never here a complaint about eating veggies. Roasting in high heat creates a caramelization – the vegetables will be silky in texture, and perfectly browned around the edges. This is a great make-ahead dish, just cover very well, then reheat just to warm through.
Source: Grilled Portobello Burgers
Believe it or not, these gorgeous Grilled Portobello Burgers by Nele Liivlaid are ridiculously easy to make. Earthy, sweet black bean beet patties are sandwiches with turmeric hummus between two meaty Portobello mushroom caps. With spices like smoky cumin, garlic powder, and fresh coriander, these delicious burgers don’t skimp on flavor.
These Sun-Dried Tomato and Zucchini Tarts by Nathalie Fraise capture all the best flavors of summer, yet require no roasting and also remain gluten-free and grain-free. The crust is made from blended pistachios, pumpkin seeds, nutritional yeast and sun-dried tomatoes, and the filling could be anything that you would like, such as sliced zucchini and heirloom tomatoes mixed with a generous amount of chopped basil and minced garlic.
What’s the take-away message from this BBQ Lentil Meatball Sandwich With Sweet Miso Coleslaw by Marly McMillen Beelman? Only that you and your guests will be absolutely floored by the combination of savory lentil meatballs, tangy barbecue sauce, and the unique, crunchy sweet miso slaw. This awesome sammie has it all!
With options like these, how can you choose? But, if you’re still looking for more, check out our vegan Memorial Day recipes page.
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Lead image source: Grilled Tofu Steaks