A couple weeks ago, I shared some photos of a picnic I had in Central Park. Since then, dozens of people have reached out asking about what I served. This post is a compilation of recipes for the perfect vegan Labor Day (or really any day) picnic!

Since I was a little girl, the idea of picnics always seemed somewhat dream-like. In my mind, a proper picnic includes a cute blanket, a big basket with real dishes, glasses, and silverware, and of course, lots of delicious food. And I’m not talking sandwiches and bagged chips. I’m talking carefully prepared food made from scratch. Thoughtful selections that include lots of fresh fruits, nuts, and other snacks, as well as homemade warm dishes, an indulgent dessert, and refreshing juices or mocktails.

For this picnic, I used this elegant, extra-large picnic basket that comes outfitted with everything you need for the perfect picnic set-up. And I love having the opportunity to wear my favorite sun hat.

My Labor Day Picnic Line-U

Charcuterie board

I love making an elaborate charcuterie board. Complete with fresh fruits and veggies, nuts, and vegan meats, it’s kind of what makes a picnic. This one includes so many of my favorite foods, it’s practically a meal in itself! Check out my Ultimate Vegan Charcuterie Board.

Vegan Oyster Rolls

The main course for this picnic is Vegan Oyster Rolls. Made from oyster mushrooms, these are so meaty and flavorful that even meat-eaters will relish them!

Crispy French Fries

The perfect compliment to the Oyster Rolls, my Crispiest Fries with Garlic Hummus Tahini are a new favorite. They have just the right amount of crisp, and the sauce is so versatile and zesty, you’ll find lots of other ways to use it!

Onion Rings and Mozzarella Sticks

It’s tough to choose between perfectly seasoned and cooked Extra Crispy Onion Rings with just the right amount of texture and crunch, and warm, gooey Vegan Mozzarella Sticks. So why not just have both? Don’t forget the Marinara Sauce for dipping!

Key Lime Pie

Finish the picnic with a delectable Key Lime Pie. One bite and you will never believe it is vegan and gluten-free.

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Planning a Labor Day picnic? What will you prepare for your outing? Comment below and share!

No one knows the exact origin of the onion ring. The crispy, decadent summer staple recipe was first printed in the New York Times in 1933. For me, I remember my mom eating onion rings with ketchup as a kid. She preferred them to fries. Fish fries and french fries were staple foods in my childhood, but we never ate onion rings at home. To make these extra crispy onion rings, I channeled inspiration from eating at the ballpark as a kid.

I wanted to stay true to traditional onion ring flavors that I remember from childhood. Just salt and pepper and tiny bit of paprika are the only seasonings that I chose. However, If you want a more vibrant flavor, consider adding fresh herbs likes basil, parsley or dill to the egg mixture, or add some spice with cayenne pepper.

Wait, Eggs?

This recipe is vegan as can be, and Just Egg is used as a binding agent that helps hold the gluten-free panko to the onion and helps to make the rings crispy.

Just Egg is an egg substitute made from mung bean protein isolate which gels and cooks like egg. The color comes from turmeric, and there is mild seasoning from onion powder and natural flavors. The product is egg-free, dairy-free, non-GMO, cholesterol-free, and has 5 g protein/serving.

Why Onions?

With only 45 calories per serving, onions pack a nutrient-dense punch with vitamins, minerals and fiber. Onions are also high in vitamin C, vitamin B6, and potassium. Plus, one medium sized onion contains 7% of the daily recommended value of fiber, which most Americans lack in their diet.

Onions also have one of the highest level of flavonoids in any food. Flavonoids lend not only color and flavor to onions, but also serve as antioxidants that protect the plant from herbivores. Onions contain primarily two flavonoid classes. The anthocyanins, which impart a red/purple color to some varieties. And flavonols, such as quercetin, are responsible for the yellow and brown skins of other varieties. In humans, flavonoids also serve as antioxidants and can help fight free radicals.

But it’s Fried!

Burn me at the stake if you have to, but no one can deny that deep frying produces the the best extra crispy onion rings that are rich, delicious, and the perfect summer picnic or barbecue food. But not everyone wants the calories, so I do offer an alternative recipe for oven baked rings that reduces the amount of oil.

Extra Crispy Onion Rings

The oven fried recipe uses an oil spritzer bottle which helps to brown the onion rings evenly and produce a crispy exterior.

     

Take your time with the process of breading and frying onion rings. Coat them thoroughly and make sure they do not touch while frying. The end result will be perfectly crispy onion rings!

Make it a Meal

I love to serve these onion rings with homemade Marinara Sauce. Serve them up with these Vegan Mushroom Lentil Burgers for a delicious meal!

One of the great joys of summer are rich, decadent mayonnaisey salads. There, I said it, I flipping love mayonnaise. The tang, the way that it unites ingredients seemingly as foreign as broccoli and raisins, the versatility in everything from sweet to savory, mayonnaise is truly the gift that keeps on giving. These Vegan Oyster Rolls are perfect on a hot summer’s day by the beach, at a lazy afternoon picnic, or after a day of swimming.

Better yet, regular oysters are typically not delicious in the summer because it is spawning season, so this summery salad is a hit with both plant and meat eaters.

Oyster Mushrooms

Oyster mushrooms are meaty little morsels packed with Vitamins B3, B2, B5, copper, potassium, phosphorus. There is evidence that oyster mushrooms may lower triglycerides in animal models, reduce inflammation, provide antioxidants, and support brain health.

Oyster Mushrooms provide the base of the salad for the Vegan Oyster Rolls. Then we combine the crunch of celery, the brightness of lemon and dill, and the earthiness of parsley, mustard, and red onion with the briney, saltiness of capers for a flavorful summer salad.

Serving the Roll

Selection of the bread is important to this dish. Traditionally an eggy, buttery brioche would be the bread of choice for this roll. But for those who are staying vegan, look for the softest bread you can find. While we want to griddle the bread and get some crunch to it, the bread needs to be squishy enough so the filling doesn’t simply slide out the end of the roll on first bite.

These Vegan Oyster Rolls remind me so much of fresh seafood at the dock that all I want to eat along side them is French fries or onion rings and a fresh ginger lime-aid or a fizzy mojito.

   

Not to be confused with those processed, artificially flavored, non-food packets of dehydrated styrofoam noodles, ramen is actually a traditional Japanese dish usually made with a base of pork broth. Real ramen is anything but fast convenience food. Cooking proper ramen requires time and patience, but the result is a mouth-watering bowl of savory deliciousness.

Japanese Flavor for Non-Sushi Lovers Like Me

I love ethnic foods, and Japanese food is no exception. However, I am not a big fan of sushi. I just don’t like the funky, fishy flavor of sushi rolls or other raw fish concoctions.

When I go to Japanese restaurants with friends, I will typically order several appetizers in lieu of sushi. Of course, my delicious flavorful selections come before the rest of the meal, so by the time everyone else’s rolls arrive, they’ve all chowed down on my apps. I’ve left many a Japanese restaurant still hungry.

This recipe was born because I wanted to create a delicious, filling Japanese meal. The seaweed kombu brings a brininess and minerality to the dish that is so typical of Japanese cuisine. Loaded with vegetables and perfectly seared tofu, it satisfies even the heartiest appetites.

Gather your ingredients before starting. This recipe has a lot of ingredients and does take a bit of time, but the end result will not disappoint. Be sure to drain tofu for at least 20 minutes (longer is better) for the best texture and flavor.

Don’t rush the broth. Allowing vegetables to cook thoroughly will give the soup the best flavor. To get a good, rich, and flavorful broth, be sure to taste-test as you cook and adjust seasoning with salt and pepper to ensure there is enough seasoning to bring together all the flavors.

   

Cook mushrooms in a single layer until they are slightly brown on the edges.

The key to cooking tofu is to make sure the pan is evenly heated, use plenty of oil, and be patient! Cook each side of your tofu until it is browned and crispy.

Finally, assemble your Ramen for a dish that is as eye-appealing as it is delicious and satisfying!

Make it a Meal

This dish is hearty enough to stand on it’s own. Finish it off with a sweet treat, like this Vegan Key Lime Pie.