Veggie dogs are a quintessential part of Farm Sanctuary’s history, with our co-founder Gene Baur selling meatless hot dogs at Grateful Dead concerts in the 1980’s to help promote Farm Sanctuary’s mission.

Instructions:

1. Choose your veggie dog and check the packaging for cooking instructions. Some basic instructions might include: Setting the grill to a high heat and grilling for 2 minutes on each side (or until they blister).

2. Serve immediately with any (or all) of our topping suggestions below:

• Buns (check the label for dairy!)
• Ketchup
• Yellow and brown mustard
• Barbecue sauce
• Hot sauce
• Ranch dressing (vegan, of course!)
• Relish
• Diced green or red onions
• Bell peppers (fresh or sauteéd)
• Avocado
• Pickled peppers or jalapeños
• Bac’n bits (check the label — many are vegan!)
• Veggie chili
• Vegan cheese shreds
• Sauerkraut
• Coleslaw
• Beans (black, refried)
• Vegan macaroni & cheese (you read that right)

No picnic is complete without a potato salad, and this recipe from One Ingredient Chef does NOT disappoint. Impress everyone with this creamy vegan potato salad.

Ingredients:
2/3 cup raw cashews
10 small red potatoes
2/3 cup water
2 teaspoons apple cider vinegar
A pinch or two of sea salt
2 tablespoons lemon juice
A pinch or two of ground pepper
3 stalks celery
3 tablespoons red onion
2 sprigs fresh dill (about 2
tablespoons)
½ teaspoon lemon zest
2 tablespoons chives (optional)
Salt and pepper, to taste

Instructions:
Important note: Before starting, let cashews soak, covered in several inches of water. They should be allowed to soften for at least 30 minutes, or up to 6 hours.

1. Begin boiling a stockpot of water. Then, rinse and slice the potatoes into quarters and carefully drop them into the water once it reaches a boil. Let these cook for about 15 minutes until fully softened.
2. Drain the cashews of their soaking liquid and add them to a blender with water, apple cider vinegar, and sea salt. Blend until completely smooth.
3. Once the potatoes are fully cooked, carefully drain them through a colander and rinse them with cold water to stop the cooking process. Then, add them to a large mixing bowl with lemon juice and a pinch of salt and pepper.
4. Thinly slice celery, very finely dice red onion, chop up dill, and add lemon zest. Then, combine the cashew cream with the potatoes along with all the celery, onion, dill, and zest and carefully mix — clean hands are the perfect tool for this job!
5. Finally, cover the bowl with foil and allow to completely chill before serving with an (optional) garnish of chives and a little more salt and pepper to taste.

Sure to spice up your taste buds, this pasta salad from Well and Full comes together quickly and easily.

Ingredients:
1 pound of pasta (such as wholewheat orecchiette)
1 ½ cups cherry tomatoes halved
1 ½ cups haricots verts (or green
beans), chopped into small pieces
1 cup finely chopped kale (or
spinach)

Mustard Vinaigrette
6-8 spring onions
Juice from one lemon
4 tablespoons almond milk
2 tablespoons extra virgin olive
oil
2 tablespoons water
4 tablespoons Dijon mustard
Salt and pepper

Instructions:
Mustard Vinaigrette

1. Roughly chop the white and green parts of the spring onions (the white bulb and half an inch above where it starts to turn light green), and combine with all other ingredients in a high-speed blender. Mix until the vinaigrette has a smooth, creamy consistency.

Pasta Salad

1. Cook pasta according to directions on the package. When finished cooking, drain and set aside to cool.
2. Combine tomatoes and haricots verts, mixing with pasta once it has cooled.
3. Add kale and toss.
4. Drizzle generously with vinaigrette.
5. Serve and enjoy!

One of my personal favorites, these tasty BBQ Baked Beans offer a yummy vegan alternative to a traditionally meat-filled dish. Hailing from The Veg Life, you’ll love this sweet and savory side dish.

Ingredients
One 15-ounce can of pinto beans (with liquid)
1 tablespoon water
½ tablespoon cornstarch
¼ cup ketchup
¼ cup brown sugar
1 tablespoon white vinegar
2 teaspoons onion, minced
1 teaspoon vegan bacon (substitute such as Bacos™) (plus more for garnish)
¼ teaspoon dry mustard powder
1/8 teaspoon salt
Dash of pepper
Dash of garlic powder

Instructions:

1. Preheat oven to 350° F.
2. Pour the entire contents of the can of pinto beans with its juices into a covered baking dish.
3. Combine water with the cornstarch in a small bowl and whisk until dissolved. Stir this mixture into the beans.
4. Add all of the remaining ingredients to this mixture and stir until well incorporated.
5. Cover the dish and bake for 90 minutes (yes, 90 minutes) stirring at least every 30 minutes. It will reduce and thicken substantially.
6. Remove from the oven, and let the dish sit for 5 to 10 minutes prior to serving.
7. Garnish with vegan bacon bits.

This recipe can easily be doubled.

This incredible recipe comes from co-founder Gene Baur’s book, Living the Farm Sanctuary Life. Created by Allyson Bedene, owner of A Friend of the Family Catering Company.

Ingredients:
1 seedless watermelon, cubed
Juice and grated peel of 2-3 limes
½ cup of fresh mint leaves
Salt (to taste)

Instructions:

1. Cube the watermelon.
2. Finely chop the mint leaves.
3. In a large bowl, combine the watermelon, lime juice and peel, and mint.
4. Season to taste with salt.

Also featured in Gene Baur’s Living the Farm Sanctuary Life, this recipe from Wendy Matthews updates a classic and still maintains the sweetness, creaminess, and crunch we all love.

Ingredients:
½ cup Vegenaise (more if you prefer)
1 teaspoon vegan Worcestershire sauce
3 cups diced vegan chicken strips, cooked and brought to room temperature
1 cup halved seedless red grapes
1 cup finely sliced celery
¾ cup chopped pecans
½ small red onion, finely chopped
Sea salt and ground black pepper
(Optional) Pitas, lettuce, and avocado

Instructions:

1. In a large bowl, whisk together the Vegenaise, Worcestershire sauce, and salt and pepper to taste.
2. Add the vegan chicken strips, grapes, celery, pecans, and onion, and toss until evenly coated and combined.
3. Serve on pitas with lettuce and avocado, if desired.