This week, as we gear up to bid farewell to summer in traditional Labor Day manner (aka. barbecue), Eat Plants 4 Life opens the recipe vault to feature 4 throw-back Vegan side dishes that are perfect for Labor Day festivities and 2 new Vegan sides dish recipes that will fit nice and snug inside your recipe collection box.
Nothing says summer barbecue like potato salad. But not just any old potato salad, Picnic-Ready Potato Salad. Unlike traditional, creamy Southern potato salad, which calls for mayonnaise, my plant-based, egg-free, travel-friendly, lighter version is filled with fresh herbs, curry, and a miniscule amount for oil. Trying to limit the processed oils in your diet? No problem, Picnic-Ready Potato Salad even tastes great without the oil.
Need a little pasta in your life at this year’s barbeque? EP4L’s Laborless Pasta is an easy, stress-free colorful mix of raw vegetables and fresh herbs combined with your favorite short pasta. It’s a light summer meal or work lunch vegan meal idea that also makes for a great summer holiday side dish.
Served with a light vinaigrette at room temperature or cold, Laborless Pasta is a healthy beautiful option for your barbecue tablescape.
Now that Fall is on our heels, fresh summer corn will soon be exiting the produce section and farmer’s market. Before it’s time runs out, try the next 2 throwback Vegan side dishes, which are are sure to please.
My Easy Balsamic Corn Salad is one of EP4L’s top rated recipes. It’s a light, refreshing Vegan side that’s both sweet, thanks to corn and sweet basil, and tangy thanks to the addition of vinegar and Dijon. Peppery arugula adds another layer of flavor and texture to this homerun dish.
Easy Balsamic Corn Salad pairs well with the grilled Veggie Burgers or Veggie Dogs you’ll be serving.
Want a heartier corn dish? Try EP4L’s Asparagus Corn Orzo Salad. It’s a light, healthy, and hearty orzo salad loaded with colorful vegetables like tender asparagus, corn, onions, and plump juicy grape or cherry tomatoes. Another sweet, zesty, and tangy choice for your barbecue. It makes a great main dish as well. Serve AsparagusCorn Orzo Salad at room temperature or cold.
Now…drumroll, please… EP4L has two new, heavy hitter Vegan side dishes to celebrate the end of the dog days of summer.
EP4L’s Broccoli Pasta Salad is a creamy Vegan side dish that also makes a great main dish. Pasta, raw broccoli, and plump red grapes are tossed in a light, sweet and tangy, creamy Vegan mayo. Poppy or chia seeds and chopped pecans round out this healthy, plant-based dish.
Broccoli Pasta Salad is quick and easy if time is an issue. Make ahead, minus the chopped pecans and save yourself the stress on a holiday that literally means “chill-the-heck-out.”
What’s a barbeque without slaw? Vegan Asian Slaw is not your traditional creamy slaw. It’s crunchy, with a hint of sweet and heat.
Vegan Asian Slaw is one of my favorite lunches. Raw veggies are doused in an Asian marinade of ingredients and served topped with dry-roasted peanuts. It has your fiber and protein needs covered. Click the Amazon pic below for your own cool, JapanBargain Brand 5 Pair Bamboo Chopsticks Chopsticks.
Shred all of your veggies the night before to save on time. Pre-make the dressing and refrigerate overnight. Check out the easy Youtube video for Vegan Asian Slaw!
- 1/2 cup seasoned rice vinegar
- 2 tbsp. agave
- 2 tbsp. vegetable oil
- 2 tbsp. hoisin
- 1 tbsp. toasted sesame oil
- 1 tbsp. soy sauce
- 1 - 1/2 tsp. fresh, minced garlic
- 1" piece fresh ginger finely grated
- 1/2 tsp. crushed red pepper flakes
- 4 cups finely shredded purple cabbage (from a small head of cabbage)
- 4 cups finely shredded Napa cabbage (from a small head of cabbage)
- 3 cups finely shredded baby boy choy, green leaves only
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- 1/4 cup chopped flat-leaf parsley or scallions
- 1/8 cup black or white sesame seeds
- 3/4 cup dry-roasted peanuts
- For Dressing: Add all dressing ingredients to a mini Mason jar. Cover tightly and shake to combine. Set aside.
- To Assemble Salad: Add all salad ingredients (except peanuts) to a large mixing bowl. When ready to serve, pour dressing over top of salad and toss to evenly coat. Place in a large serving bowl or individual salad bowls. Sprinkle with peanuts.
- 1 lb. fresh broccoli florets, stems removed
- 2 cups seedless red grapes, halved
- 8 oz. short pasta (i.e. bowtie, short penne)
- 1 cup raw pecan halves*
- 1 cup Vegan mayo,
- 1/3 cup red onions, finely diced
- 1/3 cup white balsamic vinegar
- 1/3 cup granulated sugar
- 1 tsp. sea salt
- chia or poppy seeds, optional
- Preheat oven to 350 degrees.
- On a baking sheet, place pecans in a single layer. Toast in the oven for 5-7 minutes (stirring halfway through). Once cooled, roughly chop pecans and set aside.
- Cook pasta according to package directions. Drain and set aside.
- In a large mixing bowl, whisk mayo, salt, sugar, onions and vinegar together.
- Add broccoli, warm pasta, and grapes. Stir and evenly coat. Cover and chill for 3 hours.
- Stir in toasted, chopped pecans and optional chia or poppy seeds right before serving.
*Can substitute pecans with toasted walnuts or almonds, or additional chia or poppy seeds.