With Labor Day coming up, there are bound to be many backyard BBQ’s, pool parties, picnics and beach gatherings. This vegan meal is inspired by the typical American BBQ meal of burgers, fries and coleslaw. Focusing on simple flavors and fresh ingredients, my versions of these traditional favorites will leave you feeling satisfied but not weighed down. Any of these would be a welcome addition to the table at your get-together this weekend.

Chickpea Quinoa Sliders w/ Avocado Aoli

For the burgers:

1 cup chickpeas

1/2 cup red quinoa, cooked

1/3 cup brown rice flour

1 flax egg

(1 1/2 tbsp ground flaxseed mixed with 3 tbsp water, stir and let sit a few minutes until the mixture becomes gelatinous, similar to an egg yolk)

1/2 ripe avocado

~ Add all ingredients into the food processor, pulse until everything is combined well but the mixture is still a little bit chunky

~ Roll the mixture into balls and then flatten out to make patties

~ Either grill the patties or cook them in a pan with a little bit of coconut oil

For the aoli:

1/4 ripe avocado

1 tbsp veganaise

Juice of 1/2 sm lemon

Sea salt to taste

~ Add all ingredients into a bowl and mix well until smooth

Serve with:

I served mine with a large spinach leaf on either side acting as a bun, a heartier green such as chard or kale would even work better. You can certainly serve them on a bun as well if you choose. Always take the liberty of adjusting a recipe or dish to suit your personal taste.

Dijon Brussels Sprouts Slaw

5 large brussels sprouts

1/4 cup almonds, chopped

2 tbsp dijon mustard

1 tbsp apple cider vinegar

2 tsp coconut sugar

Juice of 1/2 small lemon

Sea salt to taste

~ Cut the bottoms off the sprouts and put them through the food processor using the slicing blade

~ Mix the rest of the ingredients together in a small dish, whisk together until well mixed

~ Pour the dressing over the sprouts and toss until everything is coated

~ Sprinkle with chopped almonds

Red and Sweet Potato Fries

2 small red potatoes

1 med sweet potato

1 tbsp olive oil

2 tsp garlic powder

Sea salt to taste

~ Cut potatoes into thin strips, or run them through the spiral slicer if you have one

~ Drizzle with olive oil, add garlic powder and sea salt and toss until everything is coated

~ Bake at 425 for 20 min, flip them over and bake for another 15 min or until desired crispness

Have a happy, safe and delicious holiday weekend!!

More Labor Day-worthy vegan recipes: Shredded BBQ Sammies

Southern Style BBQ Tofu

10 Vegan Grilling Ideas

Basil Sorrel Pesto Potato Salad

Vegan Waldorf Chickpea Salad

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Photos by: Chelsea Sarle