10 Genius Vegan Recipes To Add To Your 4th Of July BBQ Menu
Give your 4th of July barbecue a plant-based makeover with these vegan recipes that everyone can enjoy.
1. The Ultimate Guacamole
Packed with healthy fats, fiber, potassium, vitamin E, folic acid and B vitamins, it's no mystery that avocados are packed with nutrition. I love serving this guacamole with homemade tortilla chips and raw veggies, spread onto sandwiches and veggie burgers, and dolloped atop of vibrant salads. With such delicious flavors and versatility, the possibilities are endless!
These summer rolls are stuffed with antioxidant-rich vegetables, creamy avocado, fresh herbs, sweet mango and a few pinches of chili flakes for a touch of heat. Oh, and don’t forget the almond butter sauce – you might even want to make a double batch!
3. Vegan Kale Caesar Salad With Salt + Vinegar Chickpea Croutons
This lightened up twist on the classic Caesar salad is big on flavor and satisfaction. Packed with plant-based protein and nourishing greens, this recipe will become a fast favorite.
Wheat-free, gluten-free and high in protein, quinoa is one of the healthiest superfoods you can eat. Another benefit? This salad takes no time to prepare.
This pasta salad is full of seasonal produce and comes together in 30 minutes or less. It is vegan, gluten-free, great served hot or cold and makes for some super delicious leftovers.
6. Summer Squash + Spinach Pasta Salad
A quick sauté of some onions, squash and spinach creates a light and easy sauce for a meal you can make in less than 30 minutes. It’s filling, yet not in the kind of way that will weigh you down on a balmy summer night, and is spruced up with parsley to make it feel extra fresh.
While summer is synonymous with salad season, a few of the season's superstar vegetables can get a flavor-boosting hand from a little heat. If your fridge is overflowing with fresh zucchini and earthy, ruby-hued beets, it's time to whip them up into this Garam Masala-spiked side dish fit for summer entertaining.
The layers of these raw chocolate-raspberry brownie bars recipe work so well together — the chocolate nut base has the perfect crunch to it, the raspberry layer is soft and sweet and the chocolate layer will leave you wanting more.
This no-bake cheesecake includes almond butter flavor in every creamy, silky bite. Cashews and coconut oil create vegan cheesecake magic — no oven required for nutty cheesecake bliss. You can substitute peanut butter for the almond butter, if desired.
Savor this rich and flavorful gluten-free, dairy-free ice cream recipe. Top with fresh berries for a festive garnish!
Leah Vanderveldt is an author living in Brooklyn, New York. She received her bachelor’s in communications and media from Fordham University, and is certified in culinary nutrition from the Natural Gourmet Institute. She is the author of two cookbooks: The New Nourishing and The New Porridge.
Vanderveldt is a former food editor at mindbodygreen and has previously worked for Vogue, Vanity Fair, and Australian Home Beautiful.