These 22 easy Labor Day recipes for a crowd are completely plant-based and vegan. Made for cookouts, potlucks, backyard parties, and one last summer get-together.
Looking for more ideas? You might also like my collection of make-ahead vegan Mexican recipes for crowd-pleasing dips and mains, and my collection of vegan game day food to carry you right into football season!
A Quick Look: Labor Day Recipes
- 💡 Keep It Easy: Choose 1–2 appetizers, 2 sides, a main, a drink, and dessert
- ☀️ Best For: Labor Day parties, BBQs, picnics, potlucks, and cookouts
- 🌱 Dietary Info: Completely plant-based and vegan
- 🔥 Grill Favorite: Grilled potatoes in foil
- ⭐ My Pick: Cowboy caviar + Southwest pasta salad + grilled potatoes
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Labor Day is usually my last excuse to lean all the way into summer food before everything starts turning into soup, pumpkin, and football food.
I wouldn't make all of these at once. For most gatherings, I pick a few things I can make ahead, add something fresh, and keep the day as easy as possible.
My Favorite Labor Day Menu
- Cowboy caviar with tortilla chips
- Southwest pasta salad
- Grilled potatoes in foil
- Soy burgers or stuffed tacos
- Pico de gallo and guacamole
- Blueberry lemonade
- Chocolate chip cookies or fruit dip with fresh fruit
1. Cowboy Caviar (Texas Caviar)
Colorful, tangy, and packed with crunch, cowboy caviar is part dip, part salad, and always gone first. Serve it with tortilla chips or scoop it into warm tortillas. If you like this dip, you'll also like this pinto bean salad.
2. Seven Layer Taco Dip
I like to put out this appetizer while everyone is arriving. It has layers of beans, guacamole, salsa, and creamy toppings, and you can make most of it ahead.
3. Black Bean and Corn Salsa Dip
Fresh, crunchy, and loaded with black beans, corn, tomato, and lime. I like to serve it cold with tortilla chips.
4. Homemade Guacamole
Chunky, creamy, and perfectly seasoned, this guacamole is as good as it gets!
5. Pico de Gallo
Fresh, crunchy, and tangy, this pico tastes just like your favorite taquería version. It’s quick, easy, and makes everything taste better!
6. Tomatillo Salsa with Chile de Árbol
Smooth and tangy, this salsa takes even simple tacos or burrito bowls to another level. You’ll keep finding excuses to use it!
7. Mango Avocado Salsa
Sweet mango, creamy avocado, and a hint of heat make this salsa irresistible. It’s bright, tropical, and delicious with chips or spooned over tacos.
8. Vegan Taquitos
Crispy, golden, and perfectly seasoned, these air-fried taquitos are so, so good. No deep frying or mess, just crunchy bites that keep everyone coming back for more. I love dipping these in my creamy avocado tomato salsa.
9. Southwest Pasta Salad
This is one of my first picks for Labor Day. It's loaded with black beans, corn, vegetables, and bold Southwest flavor, and it holds up well for parties and potlucks.
10. Grilled Potatoes in Foil
Smoky and buttery tender, these foil packs are a BBQ staple. They’re easy to prep ahead and grill when guests arrive, so you can enjoy the party too.
11. Cucumber Tomato Salad
Fresh, juicy, and so simple, this salad is a summer classic. A few ingredients come together to create the perfect cool side for warm days.
12. Thai Peanut Noodle Salad
Crisp veggies, tender noodles, and a creamy Thai peanut sauce that clings to every bite. It’s fresh, vibrant, and a recipe people always ask you to share.
13. Vegan Garlic Lovers' Pasta Salad
Creamy, bold, and loaded with garlic flavor, this pasta salad is made for garlic fans. It’s easy to prep ahead and tastes even better the next day. Inspired by my local co-op.
14. Bean and Rice Tacos
I like to grill the tortillas and have the beans and rice made ahead, then serve everything with chile de árbol salsa. They’re simple, packed with flavor, and always a hit.
15. Soy Burgers
Made with soybeans, oats, and savory herbs like basil and sage, these burgers are hearty and satisfying. They’re one of my favorite options for summer cookouts with all the usual toppings.
16. Chickpea Salad Sandwich
Creamy, crunchy, and perfect for picnics or meal prep. It packs easily and never fails to hit the spot!
17. Blueberry Lemonade
This lemonade has a gorgeous purple-pink color that feels festive for any cookout. Tangy, sweet, and kid-approved, it’s one you’ll make all season long. You might also like this iced green tea lemonade.
18. Strawberry Hibiscus Tea Lemonade
Bold, pink, and naturally sweet, this drink is almost too pretty to sip (almost). If you’re a hibiscus fan, don’t miss my pineapple hibiscus tea.
19. Watermelon Juice
Sweet, refreshing, and so hydrating. It comes together in minutes and is always a hit.
20. Aguas Frescas (3 Flavors)
Light, fruity, and refreshing, aguas frescas are made for hot days. With three fruity flavors plus a creamy version, there’s something for everyone.
21. Vegan Chocolate Chip Cookies
You can't really go wrong with chocolate chip cookies at a cookout. They're easy to make ahead, easy to transport, and nobody needs a plate and fork to eat one.
22. Creamy Fruit Dip
For something lighter, make a bowl of creamy fruit dip and surround it with whatever fruit looks good. Strawberries, grapes, pineapple, melon, and apples all work well.
Labor Day Recipes FAQs
A simple Labor Day menu could include grilled potatoes, Southwest pasta salad, burgers or tacos, a fresh dip like cowboy caviar, and an easy dessert such as chocolate chip cookies or fruit dip.
Popular Labor Day foods include grilled foods, burgers, pasta salads, potato dishes, dips, fresh salads, fruit, and easy desserts that work well for cookouts and potlucks.
Chocolate chip cookies are an easy crowd-pleaser, and fruit with a creamy fruit dip is a lighter option that still feels festive.
Cowboy caviar, 7-layer dip, bean dip, guacamole, pico de gallo, and taquitos are all easy appetizers that work well for a Labor Day party.
📖 Recipe
22 Easy Labor Day Recipes for a Crowd
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Ingredients
Cowboy Caviar
- (1) 15-ounce can black beans, drained and rinsed
- (1) 15-ounce can black-eyed peas, drained and rinsed
- 3 Roma tomatoes, diced
- ½ cup red onion, diced
- 1 bell pepper, red, orange, or yellow. All work
- 1 jalapeno, finely chopped. For less heat, remove membranes and seeds.
- 2 cloves garlic, small, minced
- 1 cup frozen corn
- ¼ cup fresh cilantro, chopped
- 2 ripe avocados, diced or wedges, optional (see Notes)
Dressing
- 3 tablespoons white wine vinegar, or red wine vinegar
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- ½ teaspoon oregano
- ½ teaspoon crushed red pepper
- 1.5 teaspoons sea salt, OR to taste
Instructions
- Make the dressing: In a small bowl, whisk together red wine vinegar, lime juice, olive oil, maple syrup, oregano, crushed red pepper, and sea salt.
- Prep the vegetables: In a large bowl, combine black beans, black-eyed peas, tomatoes, red onion, bell pepper, jalapeño, garlic, corn, and cilantro. Gently toss.
- Add dressing & marinate: Pour the dressing over the salad and gently toss to coat everything. Cover and let sit for at least 30 minutes at room temperature or in the fridge. If eating within 30 minutes, stir in the diced avocados now. If storing longer, add avocados just before serving to keep them fresh. Adjust any flavors to your liking.
- Serve & enjoy: Serve with corn tortilla chips, crispy baked tortillas, or as a topping for stuffed vegan tacos, my wet burrito recipe, or salads.
Notes
- The flavors blend really well after 30 minutes. If you can wait 2–3 hours, even better.
- The avocados are optional. If I'm making meal prep, I leave them out, cut them into wedges, and place them on top.
- If eating within 30 minutes, mix in the avocados right away. If letting it sit longer, add them just before serving to prevent browning.
- Add extra jalapeño, chili powder, or cayenne if you love heat.
- Swap black-eyed peas for pinto beans, or use all black beans.
- Use cherry tomatoes instead of Roma.
- Oil-free option: You can reduce or eliminate the oil if you prefer — the avocados provide natural creaminess and healthy fats, making it just as delicious. Without oil, the dressing may taste tangier, so start with 1 tablespoon less vinegar and lime juice, then adjust to taste. You can also add a bit more maple syrup for balance.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
I love having all these Labor Day recipes in one place. There’s a little bit of everything. A few of my favorite places to start are with the cowboy caviar, Southwest pasta salad, and grilled potatoes. 😊