From Blueberry Pie to Barbecue: America’s Iconic Summer Foods Made Vegan

When it comes to food, the US is incredibly diverse. Signature dishes and regional specialties vary from state to state. In New York, a Reuben is a classic. In Chicago, it’s deep-dish pizza or a (plant-based) Italian beef sandwich. In Maine? A (vegan) lobster roll is a must.

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Seasonal favorites vary just as much. But, according to a recent survey by Mixbook, many Americans don’t even realize it.

“Most Americans can name their state’s year-round food claim to fame, but far fewer realize that many states also have their own seasonal summer specialties,” the photo book brand notes. “These dishes aren’t just delicious—they capture the mood, produce, and traditions of summer in a way that’s deeply regional.”

America’s favorite summer dishes, and how to make them vegan

So what’s the go-to dish in your state this summer? Find out below, and maybe discover a new seasonal favorite.

The Banana Diaries

Maine: Blueberry pie with vanilla ice cream

According to Mixbook, summer in Maine is all about blueberry pie, served warm with a generous scoop of velvety vanilla ice cream. It’s a fitting favorite: Maine is the largest producer of blueberries in the US, responsible for a staggering 99 percent of the country’s supply. The fruit shines when baked into a pie, bubbling beneath a golden, flaky crust. And the best part? It’s easy to make this seasonal classic vegan. Just use dairy-free ice cream and swap traditional butter for a plant-based alternative in the crust.
Get the recipe: Pie Get the recipe: Ice cream

Connoisseurus Veg

Mississippi: Barbecue ribs with Mississippi comeback sauce

Naturally, Mississippi’s go-to summer favorite features its signature comeback sauce. This creamy, zesty mayo-based condiment originated in Jackson and has become a beloved addition to salads, burgers, and beyond. During the summer months, Mississippians often serve it alongside barbecue ribs. While the dish is traditionally meat-heavy, it’s easy to make it plant-based: just swap the ribs for tempeh or your favorite meat alternative.
Get the recipe: Ribs Get the recipe: Sauce

Ty Berry Much

New York: Grilled strip steak with garlic scapes

New Yorkers have long been loyal to the strip steak. It’s a tradition that dates back to the early 19th century. In summer, it pairs perfectly with garlic scapes, which come into season around May and June. “This dish reflects the state’s balance of urban sophistication and rural bounty,” notes Mixbook. To make it plant-based, opt for a vegan steak made from tender seitan, red wine, beets, onions, and a splash of vegan Worcestershire sauce.
Get the recipe: Steak Get the recipe: Garlic scapes

My Darling Vegan

Alabama: Peach cobbler

Maine has blueberries, and Alabama? It’s all about peaches. Around 1,500 acres of Alabama farmland, most of it in Chilton County, are dedicated to peach production. So it’s no surprise that the state’s favorite summer dish is peach cobbler. “Served warm with ice cream, it’s a hallmark of Alabama summers,” writes Mixbook. Luckily, it’s easy to make a delicious dairy-free version using plant-based milk and vegan butter.
Get the recipe

Jessica in the Kitchen

Kansas: Fried chicken with garden tomato salad

Fried chicken is a staple across the South, but it holds particular cultural significance in Kansas, though locals often debate which city does it best. In summer, the dish shines when paired with fresh heirloom tomatoes, straight from the garden. For a plant-based version, swap the chicken for crispy oyster mushrooms, and you might never go back.
Get the recipe: Fried chicken Get the recipe: Salad

Karissa’s Vegan Kitchen

Iowa: Sweet corn on the cob

Iowa dominates US corn production, growing more than most countries. While much of it is field corn used for animal feed and industrial products, the state also produces plenty of sweet corn. In summer, Iowans enjoy it the classic way: on the cob, slathered with butter and a sprinkle of salt. To make this seasonal favorite plant-based, just swap the dairy butter for a vegan alternative.
Get the recipe

Edible Communities

South Carolina: Barbecue pulled pork with mustard sauce

In South Carolina, barbecue sauce stands out from other Southern styles because it’s made with mustard instead of vinegar or tomatoes. This tangy, golden sauce dates back to the 1700s, when it was first created by German immigrants, and it’s remained a regional favorite ever since. For a flavor-packed summer dish, serve it with barbecue pulled pork, made plant-based with tender, smoky jackfruit.
Get the recipe

Cadry’s Kitchen

North Carolina: Pulled pork barbecue with vinegar slaw

North Carolinians are also all about barbecue pulled pork, but here, it’s typically paired with a tangy vinegar slaw. “It’s a fixture at cookouts, reunions, and community festivals,” notes Mixbook. Like many Southern classics, it’s easy to make plant-based: again, just swap the pork for tender, shredded jackfruit.
Get the recipe

Wicked Kitchen

Texas: Smoked brisket with pickles and white bread

Texas is renowned for its barbecue, and brisket stands as one of the state’s most beloved dishes. “It’s the anchor of summer celebrations across Texas, from backyard barbecues to legendary roadside joints,” notes Mixbook. You can enjoy all the same tender texture and bold, smoky-sweet flavors by swapping the meat for seitan.
Get the recipe

Linda Soper-Kolton and Sara Boan

Maryland: Crab cakes with corn and tomato salad

What barbecue brisket is to Texas, crabs are to Maryland. They’re a huge part of the state’s identity and economy, and you’ll find them on menus everywhere. In summer, they’re often enjoyed alongside corn and tomato salad. Making a vegan crab cake is easy with ingredients like capers, kelp flakes, jackfruit, and Old Bay seasoning.
Get the recipe: Crab cakes Get the recipe: salad