vegan cookout

Here's how to be vegan at cookouts this summer


It's that time of year again!

Fireworks, sticky weather, family, beaches, & good food!

I used to feel so awkward at cookouts. I would stand around with my fruit salad while everyone else chowed down on ribs, hotdogs, and potato salad.


It's crazy how when you go vegan, you realize just how much meat, dairy & eggs are in so many dishes while eating out.

With that said, over time it does get a lot easier at cookouts.

Here are some tips to make cookout season a little easier:

  • Bring a delicious dish to share (also so you're guaranteed to have something to eat lol). Don't feel like you have to bring up the fact that your dish is vegan. Just put your bowl down with the rest of the food and let them enjoy. :-)

  • Eat before you go and after you leave - I'm the queen of hitting up Chipotle on the way home from any social event. You can also stash nuts, fruit, and seeds in your car to hold you over until you get back home.

  • Try to see social events as an opportunity to connect...NOT eat - Sometimes I struggle with this one. For most of us, cookouts are just as much about the food as it is about spending time with family and friends. Try to see these occasions as being more about connecting with family and friends and less about the food. I know this is easier said than done, but it gets easier after a while.

  • Feel like sipping on a cocktail or three (I ain't judging!)? Check out barnivore and see which of your fave beer/wine/liquor are already vegan.

  • Don't preach! Just chat with those who want to know more (and people will) in the most loving way possible. Try not to get defensive when someone has a sly comment. It happens! *sigh*

Enjoy your cookout season!

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Veganize it! Deviled Eggs

I was on Google+ a few weeks ago and came across this link for vegan deviled eggs.  My first thought was, why didn't I think of that?! Then I reposted the link and exclaimed that I had to try it ASAP!

Fortunately, this recipe didn't disappoint.


Since tofu is tasteless (like a boiled egg with no seasoning), it was very easy to get the same texture as a traditional deviled egg.  The "egg yolk" doesn't taste exactly like a deviled egg but the consistency is fabulous and taste pretty similar.  

The original recipe calls for about a cup of silken tofu but it made the "egg yolk" too watery.  I reduced it to 1/3 cup and the result was perfect creamy deliciousness!


Let me know if you try this recipe.

Read the full recipe here and watch me make it below.

Music playing while cooking (well un-cooking lol)....

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Potato Salad Recipe & Vegan Cookout Vlog


 A couple of months ago, my friend Shonda's husband suggested a vegan cookout with our families. 

I was down!

I googled The Neely's potato salad recipe and decided to make that with Shonda on the day of the cookout. 

It came out so delicious and creamy!

Even though we used vegan mayonnaise (no eggs) and tofu instead of egg whites, there was no difference in flavor or texture.

(See the recipe at the end of this post)


Shonda and I had such an awesome time cooking and chatting.


Prepping the burgers for the grill


Fresh off the grill :-)

Shonda's daughters helped up with the cheesecake...


The rest of the spread......


Fruit salad


Garden salad with fresh strawberries & red onion


Field Roast sausage, red pepper & red onion kebabs

MAJOR FAIL on the grill because the sausage came out extremely dry

We also made marinated tofu, red pepper & red onion and those came out delicious


Baked Beans


Pasta salad


Strawberry Cheesecake

Check out the potato salad recipe and a vlog from our cookout below. 

Potato Salad

by Brown Vegan

Prep Time: 25

Cook Time: 20

Keywords: steam side vegan

Ingredients (8 servings)

  • 5 large red potatoes, peeled and cubed
  • 2 ribs celery, chopped
  • 1/2 large onion, chopped
  • 1/2 block firm tofu, pressed & chopped
  • 2 heaping tablespoons sweet pickle relish, drained
  • 1/2 cup vegan mayo
  • 3 tablespoons yellow mustard
  • Salt, to taste
  • Pepper, to taste
  • Paprika, to taste and garnish
  • Season-all, to taste (optional)



Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, tofu and pickled relish. Add the vegan mayo and yellow mustard. Stir well. Mix in potatoes and sprinkle with pepper, season all, paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

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