Memorial Day is less than a week away. It’s the unofficial start of summer, and the official start of cookout and picnic season. People across the country will be heading to their backyards to fire up the grill for cookouts, or they’ll be gathering in parks for picnics and potlucks. No matter how you’re celebrating, we’ve put together a menu of vegan recipes that are perfect for cookouts and picnics that are sure to please even the pickiest of palates.
20 Vegan Recipes for Cookouts and Picnics
The Famous Coconut BLT from Baconish by Leinana Two Moons – This sandwich will make any vegan-bacon skeptic a true believer!
Artichoke Muffaleta Po’ Boys from Cook the Pantry by Robin Robertson – The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich.
Sriracha Tempeh Sliders with Vegan Ranch Dressing from The Lusty Vegan by Ayinde Howell and Zoe Eisenberg – These little sandwiches are perfect for parties, and you can replace the sriracha with BBQ sauce if it’s too hot you.
BBQ Jack Sandwiches from Cook the Pantry by Robin Robertson – The meaty texture of jackfruit lends itself perfectly to these barbecue sandwiches.
All American Incrediburgers from American Vegan Kitchen by Tamasin Noyes – Everyone will want to try one of these burgers right off the grill. The minced onion, which steams into the burgers, give these a wonderful old-fashioned diner taste.
Chicken-Free Salad Sandwiches from Everyday Vegan Eats by Zsu Dever – Your protein of choice – Soy Curls, tofu, or TVP – is right at home in these easy-to-make vegan picnic-worthy sandwiches.
BBQ Sweet Potato and Chile Peanut Tacos from Vegan Tacos by Jason Wyrick – If you’d rather have a bit of a non-traditional meal this Memorial Day weekend, give these BBQ tacos a try! The recipe was inspired by the barbecue dishes Jason ate while living in Fort Worth, Texas.
Seitan Kebabs with Sangria Tomato Salad from The Lusty Vegan by Ayinde Howell and Zoe Eisenberg – Your omnivore friends won’t miss the meat when you serve them these hearty skewars.
Vampire Tacos from Vegan Tacos by Jason Wyrick – These tacos are cooked right on the grill, and they get their name from the fact that the edges of the tortilla curl up to look like bat wings when cooked.
Hearts of Palm Ceviche from Cook the Pantry by Robin Robertson – This dish makes a great salad served over lettuce or a fun appetizer spooned onto tortilla chips, crackers, or slices of toasted baguette.
Rawkin’ Kale Salad from The Abundance Diet by Somer McCowan – Somer calls this “a salad for the kale haters” because her husband, who isn’t fond of kale, asks for seconds of this incredibly lush and dreamy salad. It works well served alongside veggie burgers at barbecues, and it’s also perfect for picnics and potlucks.
Red, White and Blue Potato Salad from World Vegan Feast by Bryanna Clark Grogan – This patriotic vegan potato salad can be red, white, and blue for American holidays, or red and white for Canadian celebrations. It makes a colorful, fresh, and tangy counterpart to veggie burgers, such as the All American Incrediburger.
Creamy Macaroni Salad from Everyday Vegan Eats by Zsu Dever – Macaroni Salad is a dish that quintessentially summer and can often be found at outdoor potlucks and cookouts. This vegan version of the classic salad is sure to please all of the guests at your summer gathering, no matter what their dietary preference.
Pantry Pasta Salad from Cook the Pantry by Robin Robertson – Pasta salad is always a welcome addition to any picnic or cookout spread. One of the great things about this recipe is that the portion size is easy to adjust. To increase the volume, cook an entire pound of pasta and add additional pantry goodies, such as olives, roasted red peppers, or pine nuts.
Spinach Salad Bowl with Warm Pecan Dressing from Vegan Bowls by Zsu Dever – This dish is a spin on spinach salad with warm bacon dressing. This salad is filled with shaved fennel, perfectly cooked quinoa, and candied pecans.
Summer Fruit Pizza from Practically Raw Desserts by Amber Shea Crawley – Who says pizza is just for dinner? On this colorful dessert pie, raspberry sauce mimics marinara and crushed macadamia nuts make perfect “cheese” sprinkles.
Fudgy Cardamom Squares from Vegan Richa’s Indian Kitchen by Richa Hingle – Bake these sweet treats in advance and serve them as a sweet treat to end your meal.
No Bake, No Stovetop Cookie Bites from The Abundance Diet by Somer McCowan – Heat isn’t required to make this sweet treat, making them perfect for summertime snacking.
Tropical Fruit Tartlets from Practically Raw Desserts by Amber Shea Crawley – These no-cook mini pies are cool and refreshing, which makes them another perfect hot weather dessert option.
Grilled Lime Margarita with Mesquite Smoked Salt from Vegan Tacos by Jason Wyrick – Grilled limes and smoked salt add to the allure of this margarita. Kick back and enjoy!
What will you be serving this Memorial Day?
