Whether you’re looking for a hearty, plant-forward main dish or a fresh, satisfying side dish, we’ve got loads of great vegetarian recipes to enjoy this Memorial Day weekend and all summer long. Get the party started with one of our best dips, like beer cheese made with pale ale, then tuck into refreshing, flavorful salads, grilled dishes like halloumi burgers with citrus olive tapenade, and tofu with a Korean BBQ twist. Discover fresh, plant-based summer dish inspiration to enjoy any time of the year.
Double ginger salad with chickpeas and peanuts
Linda Hsiao / Food Styling: Margaret Monroe Dickey / Prop Styling: Christina Daly
A punchy, crunchy coleslaw-style salad, it’s zesty thanks to a combination of fresh and pickled ginger. Fresh coriander and spicy jalapeño complement the bright ginger flavour, while peanuts, sesame seeds, fried garlic and chickpeas add crunch and a deep, nutty flavour.
Beer cheese
Food & Wine / Photography: Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Adeline Evans
Rescue stale or flat beer with this spicy, tangy spread that can be made in 10 minutes and paired with fresh veggies.
Grilled Vegetable Flatbread with Smoked Almond Muhamara
This stunning vegetarian main features grilled zucchini, peppers and pumpkin served on sangak (a giant Persian flat bread). The vegetables are marinated after grilling, allowing time to create a smoky, tangy muhamara and grill the sangak until golden brown.
Grilled halloumi burger with citrus tapnade
Grilled or sautéed, halloumi releases its soft cheese from its charred rind. Here, the halloumi is sliced along its equator, placed in the centre of the burger and seasoned with cumin, salt and pepper. It’s then topped with a citrusy olive tapenade and a dash of crushed red pepper flakes for added heat.
Charred avocado salad with coriander mayonnaise
This smoky salad from chefs Christopher Kostow and David Guilloty of The Charter Oak in St. Helena is pure California magic: charring perfectly ripe avocado transforms it into a creamy, slightly charred dish.
Nina’s Potato Salad
“One of our first and favorite Horn side dishes is potato salad,” says Chef Matt Horn of his wife Nina’s popular recipe. “It’s our take on a classic that’s perfect for any barbecue!” This crowd-pleasing side dish is neither too rich nor too light, striking the perfect balance of tart and creamy.
Sweet corn squat with shiitake mushrooms and snap peas
This summer-friendly side dish from 1998 F&W Best New Chef Katie Sparks takes just 15 minutes to prepare. She substitutes snap peas for traditional lima beans and adds shiitake mushrooms for a meaty depth of flavor. It’s the perfect accompaniment to anything grilled.
Charred cabbage salad with pecan dukkah and chili lime butter
At Otra in San Francisco, chef Nick Covarrubias serves charred cabbage with chile-lime butter, which features the mild spiciness of arbol chiles and the refreshing flavor of lime zest, and pecan dukkah adds the earthiness of cumin and citrus of coriander, along with the nutty flavor and texture of toasted pecans and sesame seeds.
Texas Caviar
Jennifer Causey / Food Styling: Margaret Monroe Dickey / Prop Styling: Claire Spollen
Texas Caviar combines black-eyed peas, tomatoes, crispy peppers, jalapeños and onions in a bright, tangy dressing with a touch of honey and coriander for balance and a refreshing finish. Delicious any time of day, served with tortilla chips.
Korean style grilled tofu
Chef Bill Kim marinates his tofu in Korean barbecue sauce, adding a kick of spice with sambal au lait and light fruit flavors with kiwi and Asian pear, and blackening seasoning balances the chili powder and sweet paprika before grilling.
Grilled Corn Salad with Coconut Peanut Chaat
Bursting with flavour and texture, this salad combines fresh lightly charred corn with pre-made chaat made with roasted peanuts with garlic and ginger – it’s salty, nutty, crunchy, juicy, sweet, savoury and crunchy all at once.
Kashke Bademjan (Iranian kashk and eggplant dip)
A little thicker and saltier than yogurt, kashk is an Iranian dairy product that gives this fragrant eggplant dip its juicy texture and tart flavor. Flowery saffron, fried dried mint, and more kashk sprinkled on top add beautiful color. Serve this kashke bademjan with fresh vegetables and toasted flatbread as a dip.
Carnitas Jackfruit Tacos
Chef and cookbook author Jocelyn Ramirez transforms jackfruit pulled pork’s texture with cumin, chili flakes, and salt into a plant-based taco filling that tastes like carnitas. Spicy and crispy baked jackfruit tacos with tangy, creamy avocado salsa and lemon wedges are a satisfying vegetarian dish.
Masala grilled vegetables with spicy mint chutney
This vibrant grilled vegetable dish with a chilli-herb dressing makes a great side dish or light main course and can be served warm or at room temperature, making it a great option if you want to prep your veggies ahead of time.
The ultimate veggie burger
Made from whole foods instead of commercial meat substitutes, this veggie burger is packed with a hearty mix of pearl barley, chickpeas, mushrooms and crispy breadcrumbs for a satisfying, flavorful taste. For the sturdiest patties, mix the patty mixture well and distribute the breadcrumbs evenly.
Grilled corn with calamansi mayonnaise
Chef Sheldon Simeon’s Hawaiian Mexican elote recipe features grilled corn smothered in creamy, cheesy calamansi mayonnaise, whose tart flavor comes from a citrus fruit native to the South Pacific. Japanese chili flakes (ichimi togarashi) add heat and green nori flakes add umami and island flavor.
Grilled halloumi and vegetable skewers with pomegranate and tahini sauce
Pomegranate’s punchy, sweet, earthy flavor gives these cheese and veggie skewers a deep, simmered flavor after just 30 minutes of marinating, while the delightfully bitter tahini rounds it all out. The pomegranate-tahini marinade tastes even better as a final morsel on the skewers, and when diluted with fresh orange juice, it adds the perfect sweet and savory flavor to the dish.
Tahini Tofu Dip with Chili Crunch
Chef Stephanie Izard’s cool, creamy dip is incredibly easy to make. Simply roast 1 head of garlic and blend in a food processor with tofu, tahini, tamari, fresh lemon juice, and olive oil. Sprinkle a swirl of Chili Crunch on top. Serve with your favorite dippers.
Farro salad with radishes, snap peas, olives and pecorino cheese
Sweet and earthy farro adds wonderful robustness to the fresh, crunchy vegetables and salty olives and cheese in this salad, and it can also be cooked ahead of time and plated the same day.
Esquite-Style Poblano Pasta Salad
Transform esquites into a pasta salad loaded with charred corn, zucchini, scallions, and poblano chiles, tossed in a bright crema mayonnaise seasoned with lime and coriander, and topped with a sprinkling of cotija and ancho chile powder.
Summer Tomato Salad with Jicama and Avocado
Memorial Day may be a little too early to enjoy a bumper tomato harvest, but we guarantee no one will complain when you make this salad with cherry or grape tomatoes. Chef Tracy Des Jardins tosses this classic with a simple lime dressing that adds fresh, herby flavor from generous amounts of cilantro leaves.
Mushroom Flatbread with White Miso
Victor Protacio / Food Styling: Chelsea Zimmer / Prop Styling: Kristin Keeley
Store-bought flatbread is topped with oven-roasted mushrooms, a savory two-ingredient miso, a rich cream sauce, and a Parmesan and Mozzarella cheese blend to create a quick, crowd-pleasing dish.
Virtue Cornbread
Slightly sweet and buttery, this traditional Southern cornbread is a must-order at Virtue, Eric Williams’ flagship restaurant in Chicago, which celebrates the cuisine of the Great Migration.
Anu’s noodle salad with crunchy fruits
Restaurateur Anu Mahendro has created a texture-packed, refreshing cold salad with crisp bell peppers, juicy grapes, pineapple, chewy egg noodles, carrots and fresh apples tossed in a housemade vinaigrette.
Fried zucchini chips
Drizzled with balsamic vinegar and garnished with fresh basil and mint, this crisp zucchini dish is a lovely addition to any summer meal.
