Fourth of July often involves barbecues loaded with meaty fare, but we’ve found nine vegan recipes that show you how to have a delicious, cruelty-free holiday. Impress the skeptics with an array of meatless burgers and hot dogs, dairy-free cakes and side dishes, and vegan-friendly drinks—all while leaving animals off the menu.
2. Easy Grillable Veggie Burgers
Homemade veggie burgers that won’t fall apart when grilled? Count us in! Minimalist Baker’s super simple, hearty recipe shows just how good the plant-based life can be.
3. Vegan Carrot Dogs
If vegan meat isn’t your thing but you still want to enjoy summer barbecue classics such as hot dogs, try grilling carrots instead. This ingenious recipe is smoky, perfectly marinated, and delicious.
4. Firecracker Fruit Pops
To stay cool in the summer heat, enjoy these fresh and fruity almond milk-based red, white, and blue frozen pops made with fresh berries and shredded coconut.
5. Grilled Corn on the Cob with Coconut Lime Cream
Perfectly buttery grilled corn, smothered in creamy coconut lime sauce sounds like absolute perfection and is sure to be a hit at your summer cookout.
6. Mediterranean Grilled Avocados Stuffed with Chickpeas and Tahini
Go plant-forward with your grilling and pop some avocados on the grill. Once they’ve reached perfection, stuff them with roasted chickpeas and drizzle them with tahini to create the ultimate side dish.
7. Damn Delicious Vegan Potato Salad
Potato salad is a classic side dish at barbecues, but often it’s loaded with dairy-based mayonnaise. This healthy recipe from Hurry The Food Up happens to be mayo-free and oil-free, so you can load up your plate with as much as you want.
8. Mixed Berry & Whipped Coconut Cream Pie
A raw date-nut crust—topped with light whipped coconut cream and loaded with fresh, seasonal berries—will have you coming back for seconds.
9. 4th of July Flag Cake with Coconut Whip
A flag cake is the quintessential 4th of July dessert. Healthy Happy Life’s Vanilla-Lemon Vegan Pound Cake is iced with Coconut Whip Frosting and topped with an assortment of strawberries and blueberries to form the American flag.
Sarah McLaughlin is the New Products Editor at VegNews who plans on spending the weekend grilling all kinds of plant-based eats.
Photo credit: hot for food
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