5 Vegetarian and Vegan Memorial Day Recipes

Vegan Memorial Day
iStock: Vaaseenaa

Is meat off the menu for you? Vegan Memorial Day recipes abound, so don’t worry about feeling left out as you gather with family to honor the fallen men and women of our armed forces this long weekend.

A meatless Memorial Day can get the family together, pack lots of flavor, and leave the non-believers shocked at the tastes coming from your vegan cookout or vegetarian barbecue.

From dairy-free potato salads, to meatless grill options and vegan memorial desserts, we’ve got you covered with these diverse and delicious 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

1/3 cup cold-pressed olive oil

2 tbsps apple cider vinegar

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

3 tbsps capers

2 green onions

Coarse sea salt, to taste

Black pepper, to taste

2 apples, diced

3 celery stalks (save leaves), finely diced

2 leaves kale, chard or spinach, chopped

1 can cooked chickpeas, rinsed


  1. Place the potatoes in a large saucepan and cover them with enough water to submerge completely. Bring to a boil. Reduce heat to medium and boil gently for 12 to 15 minutes until tender, but not falling apart (you can easily pierce a knife through the center). Drain and set aside to cool.
  2. Emulsify the oil, vinegar, mixed herbs, pickled capers and brine, onions, salt and pepper in a food processor. Blend until you have a coarse vinaigrette.
  3. Next, quarter the potatoes and place in a large mixing bowl and pour the vinaigrette over. Toss to coat.
  4. Stir in apples, kale, chickpeas; add salt and pepper to taste.
  5. Serve at room temperature.


2. Black Bean Salad with Roasted Corn

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


3 ears corn, shucked right before cooking

2 1/2 tbsps cold-pressed olive oil, divided

1 1/2 tbsps lime juice, freshly squeezed

1 tbsp Manuka honey

3 tsps rice vinegar

2 16-oz cans black beans, drained and rinsed

1 cup cherry tomatoes, halved

1/2 cup finely chopped red onion

1 large cucumber, chopped

2 red bell peppers, chopped

1/2 jalapeño, seeded and finely chopped (optional)

1/3 cup cilantro leaves, finely chopped

1 tsp cumin

Generous pinch each salt and pepper


  1. Set oven to 400 degrees F. Line a rimmed baking sheet with foil.
  2. Drizzle corn with one tbsp olive oil and roast until golden, for about an hour.
  3. As corn is roasting, whisk together 1 1/2 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 large bowl. Add black beans, tomatoes, onion, cucumbers, bell peppers, jalapeño, and cilantro. Sprinkle with cumin, salt, and pepper to taste.
  5. Pour prepared dressing over vegetable mixture and toss lightly.
  6. Serve immediately or refrigerate for up to 10 days in an air-tight container.


3. Vegan Carrot Dogs

Servings: 8     Prep Time: 4-6 hours    Cook Time: 5-10 minutes


8 whole carrots, peeled, washed, and dried

1/4 cup low-sodium vegetable stock

1/4 cup organic apple cider vinegar

1/4 cup low-sodium soy sauce

2 tbsps organic, pure maple syrup

1 tsp yellow mustard

1 tsp pickled jalapeno brine

1 tsp fresh garlic, minced

1/2 tsp onion powder



  1. Cut carrots so length matches your selected bun.
  2. Bring a pot of salted water to boiling. Add carrots to water and cook for about 10 to 15 minutes.
  3. Drain, rinse with cold water, and dry. Place carrots in a resealable freezer bag.
  4. In a medium-sized bowl, whisk together the remaining ingredients and pour into the bag with carrots, maneuvering the marinade with your hands until all carrots are coated.
  5. Refrigerate for four to six hours.
  6. Grill carrots on open grill, basting occasionally.
  7. Heat all the way through, turning to cook on each side.
  8. Top with veggies and condiments of your choice (onions, sauerkraut, relish, ketchup, etc.)

4. Southwest-Style Sweet Potato Burgers

Servings: 4      Prep Time: 50 minutes            Cook Time: 12-18 minutes

Ingredients for the patty:

2 small sweet potatoes, washed

1 cup white cannellini beans, drained

2 tbsps yellow cornmeal

2 tsps garlic, minced

1/2 tsp chili powder

1/2 tsp cumin powder

1/2 tsp paprika

Coarse sea salt and black pepper to taste

1/2 vegan panko

2 tbsps olive oil, divided


Ingredients for toppings:

2 tsps olive oil

2 tsps fresh garlic, minced

1 small onion, sliced

1 small red bell pepper, sliced


1 small avocado, sliced

1/2 cup corn kernels


Directions for burgers:

  1. Preheat oven to 400 degrees F and grease a small, foil-lined baking sheet with oil.
  2. Poke holes all over the potatoes using a fork. Bake until tender and soft, about 45 minutes to an hour. Let cool.
  3. Transfer cooled potatoes to a large bowl. Add white beans and mash up the potato mixture with a fork. Keep the beans slightly chunky to add texture.
  4. Pour in cornmeal, garlic, chili powder, cumin, and paprika. Add a pinch of salt and pepper. Cover and refrigerate mixture for at least 30 minutes so it’s easy to form.
  5. Meanwhile, heat two teaspoons of olive oil in a large pan over medium-high heat. Cook minced garlic and sliced onion and red pepper until browned, or three to four minutes. Transfer to a bowl and cover to keep warm.

Directions for patties:

  1. Pour one tablespoon of panko onto a small plate. Take a half cup of the potato mixture and form a patty. Coat with the panko breadcrumbs. Repeat with the next three burgers. Sprinkle the rest of the panko on top, pressing down gently.
  2. Heat two tablespoons of olive oil in the same large pan over medium heat. Use a pancake flipper to transfer each burger to the pan.
  3. Cook until golden brown, about six to eight minutes per side.
  4. When cooked, place on bun, dress 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 1/2 cups fresh, organic raspberries

1 1/2 cups fresh, organic blueberries

1/4 cup maple syrup

2 tbsps all-purpose flour

1/2 tsp cinnamon

Pinch of nutmeg


For topping:

1 1/2 cups oats

1/3 cup all-purpose flour

1/8 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg, freshly grated

2 tbsps maple syrup

2 tbsps avocado oil

1 tsp vanilla extract

1 tbsp water


  1. Preheat oven to 350 degrees F.
  2. Toss the peach chunks and berries with maple syrup, flour, cinnamon, and nutmeg together in a bowl. Set aside.
  3. In another bowl, combine oats, flour, salt, cinnamon, and nutmeg. In a small bowl, whisk together the maple syrup, oil, vanilla extract, and water. Combine dry ingredients with wet and blend with a fork. Make sure all ingredients are moistened by the maple syrup/oil mixture.
  4. Add a half cup of the topping mixture to the fruit mixture and toss.
  5. Scoop fruit into soufflé dishes, filling each cup to the top. Spoon and pat topping on. Sprinkle with a little bit of cinnamon if desired. Place six ramekins on the baking sheet and place in oven. Bake for 35 minutes.

“Herby Picnic Potato Salad,” Green Kitchen Stories, 2019; https://greenkitchenstories.com/herby-picnic-potato-salad/, last accessed May 21, 2019.
Ari, “Roasted Corn Black Bean Salad,” Ari’s Menu, June 5, 2013; http://www.arismenu.com/roasted-corn-black-bean-salad/, last accessed May 21, 2019.
Underwood, C., “Smoky Vegan Carrot Dogs,” Brand New Vegan, July 3, 2017; https://www.brandnewvegan.com/recipes/smoky-vegan-carrot-dogs, last accessed May 21, 2019.
Katie, “Southwestern Sweet Potato Burgers,” Good Life Eats, April 23, 2014, https://www.goodlifeeats.com/southwestern-sweet-potato-veggie-burgers/, last accessed May 21, 2019.
Wilson, J., “Vegan Peach Berry Crumbles,” Joy the Baker, 2010; https://joythebaker.com/2010/08/vegan-peach-berry-cobblers/, last accessed May 21, 2019.