Independence Day is quickly approaching, which means that people across the U.S. will be heading to their backyards for barbecues, potlucks, and cookouts this weekend. We’ve put together a menu of 10 vegan recipes for the Fourth of July that will create one epic plant-based feast for your friends and family.
Creamy Macaroni Salad from Everyday Vegan Eats by Zsu Dever – Macaroni Salad is a dish that quintessentially summer and can often be found at outdoor potlucks and cookouts. This vegan version of the classic salad is sure to please all of the guests at your summer gathering, no matter what their dietary preference.
Grilled Vegetables with Almond Romesco Sauce from Nut Butter Universe by Robin Robertson – It’s a misconception that the grill is used solely for cooking meat. There are plenty of vegan foods that taste delicious when barbecued, including most of the vegetables found in the plant kingdom! This grilled vegetable dish Independence Day cookouts and barbecues all summer long.
Red, White and Blue Potato Salad from World Vegan Feast by Bryanna Clark Grogan – This patriotic vegan potato salad can be red, white, and blue for the American Fourth of July, or red and white for Canada Day on July 1st. It makes a colorful, fresh, and tangy counterpart to veggie burgers, such as the All American Incrediburger.
Spice-Rubbed Vegetable Skewers with Cashew Sauce from Nut Butter Universe by Robin Robertson – These tasty skewers are a crowd pleaser whether plated individually or heaped on a platter and served on a buffet. They’re sure to be a hit at your summertime barbecues and cookouts.
Balinese-Inspired Spicy Green Bean Salad from World Vegan Feast by Bryanna Clark Grogan – This dish is a very simplified, North-American version of the Balinese salad “lawar.” Lawar is fairly complicated to make, and Bryanna didn’t have access to some of the spices need to recreate it at home, but her version is absolutely delicious. Because this dish can be served at room temperature, it’s the perfect dish to serve at summertime picnics and barbecues and is a refreshing change of pace from the usual coleslaw.
Roasted Sweet Potato Salad with Almond Butter from Nut Butter Universe by Robin Robertson – Potato salad is always a favorite cookout side dish. This colorful dish is both a nice change from regular potato salad and an unusual way to serve sweet potatoes. Almond butter provides a creamy richness to the dressing and toasted almonds add crunch.
Kale-Tahini Salad from Practically Raw byAmber Shea Crawley – This kale salad so hearty and filling, it’s a meal in itself, but it also makes a tasty side dish for potlucks and friendly mealtime gatherings.
All American Incrediburgers from American Vegan Kitchen by Tamasin Noyes – Everyone will want to try one of these burgers right off the grill. The minced onion, which steams into the burgers, give these a wonderful old-fashioned diner taste.
Seitan Satays with Ginger Peanut Sauce from Vegan Fire and Spice by Robin Robertson – Seitan is sturdy enough to thread easily onto skewers to make these tasty satays. Traditionally served as an appetizer, it can also be served as a main dish.
Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from Nut Butter Universe by Robin Robertson – These fruit skewers are the perfect dessert to end your barbecue meal with, and your guests will be amazed at how simple and delicious grilled fruit is. Creamy Pineapple-Coconut Peanut Sauce complements the fruit’s sweet flavor. Vary the fruit according to your preference – bananas, apricots, and peaches are good choices.