You’ll be Shocked by What We are Grilling This Memorial Day

Memorial Day is the unofficial kickoff to summer and is practically synonymous with grilling. Which means, we know what to expect at the Memorial Day BBQ’s: hot dogs, hamburgers, potato salad and adult beverages.

Navigating your way through events like this can be hard if you eat a plant-based diet, but we are here to help. You will not have to resort to the potato chip bowl. These three delicious and fool-proof vegan recipes are perfect for this weekend’s festivities.

Memorial Day Salad

Mango and Jicama Salad

This Mango and Jicama Salad screams summer! The combination of the tropical fruits and basil is so refreshing. Throw this salad together and be the hit of the party!


  • 2 large ripe mangoes
  • 1 medium jicama
  • 1 small red onion
  • Juice of 2 limes
  • 1 cup fresh chopped basil


Start by peeling the mangoes and jicama, and cut fruit into small cubes until you have equal amounts of each ingredient, about 2 cups of each.   Finely dice the red onion and add to the mangoes and jicama.  Add the lime juice and basil, and mix until well combined.  Serve chilled garnished with lime wedges.  Serves 4.

Crispy Grilled Flatbread Pizzas

Pizza might not be the first thing that comes to mind when planning for a BBQ, but that’s what make these grilled pizzas so shockingly delicious!

Eggplant and Roasted Peppers with Arugula

Pizza Dough Ingredients (makes three 14″ pizzas)

  • 1 ¼ cups water
  • 2 teaspoons active dry yeast
  • 1 cup whole wheat flour
  • 3-4 cups white flour
  • 1 teaspoon fine sea salt
  • 1 cup semolina flour (for dusting the cutting board)
  • 1 teaspoon dried oregano 


Dissolve the yeast in 1 ¼ cups water in a very large mixing bowl.  Add the olive oil and whole wheat flour; stir well.  Add 1 cup of the white flour, the salt, and oregano, and stir well.  The dough will be thick.  Add the remaining white flour, ½ cup at a time, until the dough is very thick and starts to hold together.  

Flour a large surface (counter or table with a smooth surface) and keep the flour handy with a clean mixing spoon.   Turn out the dough onto the floured surface, sprinkle lightly with flour, and knead with clean dry hands, adding flour as needed to keep from sticking.  When the dough is smooth and elastic put it in a large bowl lightly coated with olive oil.

Cover the bowl with a plate or plastic wrap and let the dough rise for about 2 hours or until doubled in size.  (At this point, the dough can be gently scooped out and stored in a plastic bag in the refrigerator for a day or two; just let it come to room temperature before using.)  

See Also: A Vegan Easter Feast for Everyone

When you are ready to make the pizza, scrape the dough out onto a large surface dusted with semolina flour.   With a very sharp knife or dough scraper, cut the dough into 3 equal pieces.  Roll them around gently in the semolina flour to prevent sticking.    Cover with a dish towel. 

Take one of the pieces and roll it out or stretch it gently with floured hands until it’s about 1/3” thick.  It’s okay if it’s not perfectly round.  Place it on a  rimless baking sheet or a pizza peel.  

Have your toppings ready and at the grill.  A gas grill should be at 400 degrees F and a charcoal grill should have white coals glowing.  

Memorial Day Vegan Pizza

Make sure the dough slides around on the peel or baking sheet so you can slide it off onto the grill.  If it sticks anywhere, just lift it where it sticks and add a bit of semolina flour.  To put it on the grill, quickly slide the dough off the peel or baking sheet and onto the grill . Cover or close the lid on the grill. 

Grilling Memorial Day Pizza

In about 2 minutes, the dough will puff up and start to emit some steam.   Check the underside of the dough to make sure it’s not burning.  With a grill spatula, turn the dough over and put your desired toppings on the dough’s crispy surface.  Cover or close the grill again and cook the pizza for about 2-3 minutes or until the toppings are heated through.  Remove from the grill with the grill spatula and put the pizza onto a large wooden cutting board.  Add any fresh green toppings. Serve immediately with lemon wedges and hot pepper flakes.

Pizza Toppings

Eggplant and Roasted Peppers with Arugula


  • 1 large eggplant
  • 1 head garlic
  • 1 bunch fresh arugula (about 4 cups)
  • 2 cups roasted red and yellow peppers, diced
  • 1 lemon cut into 6 wedges


Heat your oven to 375 degrees F.  Cut the eggplant in half lengthwise and place cut side down on a baking sheet.  Wrap the garlic in aluminum foil with a teaspoon of water.  Put the baking sheet with the eggplant and wrapped garlic in the oven and bake for 30 minutes.  Test the eggplant for doneness by piercing it with a sharp knife which should go in easily.  Let the garlic and eggplant cool.

Peel the skin off the eggplant and scrape out most of the seeds (it’s not necessary to get rid of all of them).  Slice the top off of the garlic and squeeze out the garlic onto the eggplant and mix well with a fork until smooth.  Set aside until ready to use when the dough is on the grill.

When the dough has grilled on one side, turn it over and immediately spoon the eggplant/garlic mixture over the dough.  Add the roasted peppers evenly, close or cover the grill and cook for about 1-2 minutes more.  Use a grill spatula to take it off the grill, put it on a large wooden cutting board, and put the arugula on the pizza.  Cut into wedges with a pizza cutter wheel and serve with lemon wedges and hot pepper flakes.

Slice of vegan pizza

Pesto and Fresh Tomato Topping


  • 1 ball vegan mozzarella, sliced into 1 ½” pieces
  • 1 bunch fresh basil
  • 2 tablespoons pine nuts
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast
  • 1 teaspoon fine sea salt
  • 1 clove garlic, peeled and sliced
  • 2 cups chopped fresh tomatoes
  • hot pepper flakes for garnish

In a small food processor, add the basil (reserve about a ½ cup of leaves for garnish), pine nuts, olive oil, salt, nutritional yeast and garlic.  Process until smooth and set aside until ready to use.

When the dough has grilled on one side, turn it over and immediately spoon the pesto mixture over the dough.  ThenAdd the vegan mozzarella and fresh tomatoes evenly, close or cover the grill and cook for about 1-2 minutes more. 

Use a grill spatula to take it off the grill, put it on a large wooden cutting board, and put the remaining fresh basil on the pizza.  Cut into wedges with a pizza cutter wheel and serve with hot pepper flakes.

What will you be grilling this Memorial Day? Show us your Vegan BBQ pics or pizza creations on Instagram with the #Amarerecipes


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