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5 Vegetarian and Vegan Memorial Day Recipes

Is meat off the menu for you? Vegan Memorial Day recipes abound, so don’t fear about feeling not noted as you collect with household to honor the fallen males and girls of our armed forces this lengthy weekend.

A meatless Memorial Day can get the household collectively, pack numerous taste, and depart the non-believers shocked on the tastes coming out of your vegan cookout or vegetarian barbecue.

From dairy-free potato salads, to meatless grill choices and vegan memorial desserts, we’ve received you lined with these various and scrumptious recipes for Memorial Day.

5 Meatless Recipes for Memorial Day

1. Kale and Apple Potato Salad with Chickpeas

Servings: 6     Prep Time: 10 minutes          Cook Time: 30 minutes


2 lbs small potatoes

1/three cup cold-pressed olive oil

2 tbsp apple cider vinegar

2 cups freshly chopped herbs (basil, parsley, chives, celery leaves)

three tbsp capers

2 inexperienced onions

Coarse sea salt, to style

Black pepper, to style

2 apples, diced

three celery stalks (save leaves), finely diced

2 leaves kale, chard or spinach, chopped

1 can cooked chickpeas, rinsed


  1. Place the potatoes in a big saucepan and cowl them with sufficient water to submerge utterly. Bring to a boil. Reduce warmth to medium and boil gently for 12 to 15 minutes till tender, however not falling aside (you’ll be able to simply pierce a knife via the middle). Drain and put aside to chill.
  2. Emulsify the oil, vinegar, combined herbs, pickled capers and brine, onions, salt and pepper in a meals processor. Blend till you’ve gotten a rough French dressing.
  3. Next, quarter the potatoes and place in a big mixing bowl and pour the French dressing over. Toss to coat.
  4. Stir in apples, kale, chickpeas; add salt and pepper to style.
  5. Serve at room temperature.


2. Black Bean Salad with Roasted Corn

Servings: 16   Prep Time: 10 minutes  Cook Time: 1 hour


three ears corn, shucked proper earlier than cooking

2 half tbsp cold-pressed olive oil, divided

1 half tbsp lime juice, freshly squeezed

1 tbsp Manuka honey

three tsp rice vinegar

2 16-oz.cans black beans, drained and rinsed

1 cup cherry tomatoes, halved

half cup finely chopped crimson onion

1 giant cucumber, chopped

2 crimson bell peppers, chopped

half jalapeño, seeded and finely chopped (non-compulsory)

1/three cup cilantro leaves, finely chopped

1 tsp cumin

Generous pinch every salt and pepper


  1. Set oven to 400 levels F. Line a rimmed baking sheet with foil.
  2. Drizzle corn with one tbsp olive oil and roast till golden, for about an hour.
  3. As corn is roasting, whisk collectively 1 half tbsp olive oil, lime juice, honey, and rice vinegar in a medium bowl. Let sit.
  4. Cut kernels from cooked corn and place in a big bowl. Add black beans, tomatoes, onion, cucumbers, bell peppers, jalapeño, and cilantro. Sprinkle with cumin, salt, and pepper to style.
  5. Pour ready dressing over vegetable combination and toss flippantly.
  6. Serve instantly or refrigerate for as much as 10 days in an air-tight container.


three. Vegan Carrot Dogs

Servings: eight     Prep Time: Four-6 hours    Cook Time: 5-10 minutes


eight complete carrots, peeled, washed, and dried

1/Four cup low-sodium vegetable inventory

1/Four cup natural apple cider vinegar

1/Four cup low-sodium soy sauce

2 tbsp natural, pure maple syrup

1 tsp yellow mustard

1 tsp pickled jalapeno brine

1 tsp contemporary garlic, minced

half tsp onion powder



  1. Cut carrots so size matches your chosen bun.
  2. Bring a pot of salted water to boiling. Add carrots to water and cook dinner for about 10 to 15 minutes.
  3. Drain, rinse with chilly water, and dry. Place carrots in a resealable freezer bag.
  4. In a medium-sized bowl, whisk collectively the remaining components and pour into the bag with carrots, maneuvering the marinade together with your fingers till all carrots are coated.
  5. Refrigerate for 4 to 6 hours.
  6. Grill carrots on open grill, basting often.
  7. Heat during, turning to cook dinner on both sides.
  8. Top with veggies and condiments of your alternative (onions, sauerkraut, relish, ketchup, and so forth.)

Four. Southwest-Style Sweet Potato Burgers

Servings: Four      Prep Time: 50 minutes            Cook Time: 12-18 minutes

Ingredients for the patty:

2 small candy potatoes, washed

1 cup white cannellini beans, drained

2 tbsp yellow cornmeal

2 tsp garlic, minced

half tsp chili powder

half tsp cumin powder

half tsp paprika

Coarse sea salt and black pepper to style

half vegan panko

2 tbsp olive oil, divided


Ingredients for toppings:

2 tsp olive oil

2 tsp contemporary garlic, minced

1 small onion, sliced

1 small crimson bell pepper, sliced


1 small avocado, sliced

half cup corn kernels


Directions for burgers:

  1. Preheat oven to 400 levels F and grease a small, foil-lined baking sheet with oil.
  2. Poke holes all around the potatoes utilizing a fork. Bake till tender and mushy, about 45 minutes to an hour. Let cool.
  3. Transfer cooled potatoes to a big bowl. Add white beans and mash up the potato combination with a fork. Keep the beans barely chunky so as to add texture.
  4. Pour in cornmeal, garlic, chili powder, cumin, and paprika. Add a pinch of salt and pepper. Cover and refrigerate combination for at the least 30 minutes so it’s simple to type.
  5. Meanwhile, warmth two teaspoons of olive oil in a big bowl over medium-high warmth. Cook minced garlic and sliced onion and crimson pepper till browned, or three to 4 minutes. Transfer to a bowl and cowl to maintain heat.

Directions for patties:

  1. Pour one tablespoon of panko onto a small plate. Take a half cup of the potato combination and type a patty. Coat with the panko breadcrumbs. Repeat with the subsequent three burgers. Sprinkle the remainder of the panko on high, urgent down gently.
  2. Heat two tablespoons of olive oil in the identical giant pan over medium warmth. Use a pancake flipper to switch every burger to the pan.
  3. Cook till golden brown, about six to eight minutes per aspect.
  4. When cooked, place on bun, gown with lettuce, avocado, and corn, and eat.

5. Peach Crumble

Servings: 6     Prep Time: 15 minutes          Cook Time: 35 minutes


2 medium-sized peaches, sliced into one-inch chunks

1 half cups contemporary, natural raspberries

1 half cups contemporary, natural blueberries

1/Four cup maple syrup

2 tbsp all-purpose flour

half tsp cinnamon

Pinch of nutmeg


For topping:

1 half cups oats

1/three cup all-purpose flour

1/eight tsp salt

1 tsp cinnamon

half tsp nutmeg, freshly grated

2 tbsp maple syrup

2 tbsp avocado oil

1 tsp vanilla extract

1 tbsp water


  1. Preheat oven to 350 levels F.
  2. Toss the peach chunks and berries with maple syrup, flour, cinnamon, and nutmeg collectively in a bowl. Set apart.
  3. In one other bowl, mix oats, flour, salt, cinnamon, and nutmeg. In a small bowl, whisk collectively the maple syrup, oil, vanilla extract, and water. Combine dry components with moist and mix with a fork. Make positive all components are moistened by the maple syrup/oil combination.
  4. Add a half cup of the topping combination to the fruit combination and toss.
  5. Scoop fruit into soufflé dishes, filling every cup to the highest. Spoon and pat topping on. Sprinkle with somewhat little bit of cinnamon if desired. Place six ramekins on the baking sheet and place in oven. Bake for 35 minutes.

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