Memorial day is a weekend of barbecues, celebrations and waving of the American flag. Unfortunately these events are usually not very vegan friendly. Here are 3 ideas to make your memorial day celebration meat-free and yet still feel like the red blooded American you are!

  1. Pigs in a Blanket (Carrot Dogs Style)


  • 1 bag of baby carrots
  • 2 cans of crescent rolls (surprisingly vegan!)
  •  1 cup vegetable broth
  • 1⁄2 tsp garlic powder
  • 1⁄4 cup apple cider vinegar
  • 1⁄4 tsp ground black pepper
  • 2 tbsp rice vinegar
  • 2 tbsp olive oil
  • 2 tbsp Bragg’s Liquid Amino
  • 1⁄2 tsp liquid smoke
  • 1 tbsp paprika
  • 2 tsp mustard powder

How to prepare:

In a medium sauce pan, mix together the broth, vinegars, Bragg’s, liquid smoke, and spices. Bring it to a simmer and simmer the marinade for 10 minutes. Rub the carrots with olive oil and place the carrots in a 9×13 inch baking dish. Pour the marinade over the carrots, cover with foil and let sit for at least 1 hour, ideally 2 hours.

When you are ready to cook the carrots, preheat the oven to 425F. Stick the carrots in the oven, still covered, and cook them for 30 minutes. Then take off the foil, turn them over and roast them for another 30 minutes.

Wrap the carrots in the crescent rolls and bake according to package. Enjoy!

2. BBQ Jackfruit Sliders


  • 2 20-ounce cans young green jackfruit in water or brine
  • 1/4 cup BBQ seasoning:
    • 2 tbsp brown sugar
    • 1 tsp paprika
    • 1 tsp garlic powder
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 1/2 tsp chili powder
  • 3/4 cup BBQ sauce (ensure it’s vegan! We love Annie’s)
  • Slider Buns
  • Toppings of choice (lettuce, tomato, ect)

How to Prepare:

Rinse, drain, pull apart and thoroughly dry jackfruit. Place in a mixing bowl and set aside.

Mix together BBQ seasoning (brown sugar, paprika, garlic powder, salt, pepper, & chili powder) and add to jackfruit. Toss to coat.

Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil choice and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some color.

Add BBQ sauce and thin with water (1tbsp at a time) to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor). Remove lid and stir occasionally. Put together sandwich and serve immediately!

3. Simple Vegan Cupcakes with Coconut Icing 

Cake Mix:

  • 2 1/2 cups spelt flour
  • 2 teaspoons baking powder

-> Mix together in bowl <-

Then Combine with:

  • 1/2 cup coconut oil (liquid state)
  • 1 cup apple sauce
  • 1 cup maple syrup

-> Mix again until blended into cake batter <-

Pour into greased cup cake pan. Bake at 375 degrees Fahrenheit for 20-30 minutes.

Coconut icing:

  • One 15-oz can full-fat coconut milk
  • 1 tablespoon sugar
  • 1 teaspoon vanilla


Place the can of coconut milk in the refrigerator and leave it there until well-chilled; preferably overnight.
Open the can of coconut milk. There will be a firm, creamy layer on top. Scoop out this firm layer coconut cream that has solidified at the top of the can. Stop as soon as you reach the water at the bottom of the can; don’t include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.) Place this cream in a large bowl. Beat cream with hand mixer on high speed, and whip the coconut cream for 3 to 5 minutes or until it becomes fluffy and light, then mix in sugar and vanilla

Let cupcakes cool before icing. You can make the icing ahead of time and store in the fridge!

I hope you have a wonderful holiday weekend!!