 | Summer is finally here, and that means cookouts! From the 4th of July barbecues to campfire cookouts, there’s plenty of amazing summer dishes to keep friends and family happy. To make the most of your summer cookouts, we’ve got some great 4th of July vegan recipes. The perfect salads, delicious vegan burgers and a jazzed up grilled corn recipe your family will love! |
1. Red White and Blue Fruit Salad
½ medium watermelon
1 medium honeydew melon
2 cups strawberries
1 cup blueberries
2 tbsp coconut flakes
Instructions: Deseed the watermelon and cut both melons into slices. Use a small star-shaped cookie cutter to cut them into stars.Cut the strawberries in halfToss with whole blueberries, and put everything into a large bowl
Top with coconut flakes. Serve chilled.
1 medium honeydew melon
2 cups strawberries
1 cup blueberries
2 tbsp coconut flakes
Instructions: Deseed the watermelon and cut both melons into slices. Use a small star-shaped cookie cutter to cut them into stars.Cut the strawberries in halfToss with whole blueberries, and put everything into a large bowl
Top with coconut flakes. Serve chilled.
2. Portobello Mushroom Dogs
image via @deannepins
4 large portobello mushroom caps
3 tbsp soy sauce
2 tbsp olive oil
1 tbsp maple syrup
½ apple cider vinegar
1 teaspoon paprika
½ teaspoon onion powder
2 minced garlic cloves
4 hot dog buns
Instructions: Prep the portobellos by removing the stems and scraping out the gills. Slice each into 1-inch stripsStir up the remaining ingredients into a marinade.Heat a non-stick grill pan to medium heat and brush each mushroom strip, both sides, with the soy sauce mixture.Place mushrooms on the grill pan in a single layer and cook for about 5 minutes on each side. Brush them with the mixture each time you flip.Place them two to three strips per bun and top with your favorite hot dog fixings!
3 tbsp soy sauce
2 tbsp olive oil
1 tbsp maple syrup
½ apple cider vinegar
1 teaspoon paprika
½ teaspoon onion powder
2 minced garlic cloves
4 hot dog buns
Instructions: Prep the portobellos by removing the stems and scraping out the gills. Slice each into 1-inch stripsStir up the remaining ingredients into a marinade.Heat a non-stick grill pan to medium heat and brush each mushroom strip, both sides, with the soy sauce mixture.Place mushrooms on the grill pan in a single layer and cook for about 5 minutes on each side. Brush them with the mixture each time you flip.Place them two to three strips per bun and top with your favorite hot dog fixings!
3. Perfect Spicy Black Bean Burgers
Image via @bostonpizzacanada
1 can black beans, drained and rinsed
13 cup chopped sweet onion
1 tbsp minced garlic
1 tbsp cornstarch
1 tbsp warm water
2 slices of whole wheat bread, torn into crumbs
2 tbsp Sriracha
1 tsp chili powder
1 tsp ground cumin
Flour as needed
Salt and pepper to taste
Instructions: Preheat your oven to 350 degrees F and grease a baking sheetOnce your black beans have been drained and rinsed, mash them in a bowl with onion and garlic.Whisk cornstarch, water, Sriracha, chili powder, cumin, salt, and pepper into a bowl. Stir slowly into black bean mixture.Mix bread crumbs into black bean mixture. Stir in flower, about ¼ cup at a time, until you get a sticky batter.Spoon mounds of batter onto your baking sheet, and shape into burgers. Bake 10 minutes each side. Top with your favorite burger fixings!
13 cup chopped sweet onion
1 tbsp minced garlic
1 tbsp cornstarch
1 tbsp warm water
2 slices of whole wheat bread, torn into crumbs
2 tbsp Sriracha
1 tsp chili powder
1 tsp ground cumin
Flour as needed
Salt and pepper to taste
Instructions: Preheat your oven to 350 degrees F and grease a baking sheetOnce your black beans have been drained and rinsed, mash them in a bowl with onion and garlic.Whisk cornstarch, water, Sriracha, chili powder, cumin, salt, and pepper into a bowl. Stir slowly into black bean mixture.Mix bread crumbs into black bean mixture. Stir in flower, about ¼ cup at a time, until you get a sticky batter.Spoon mounds of batter onto your baking sheet, and shape into burgers. Bake 10 minutes each side. Top with your favorite burger fixings!
4. Grilled Corn With Sriracha Aioli
¾ cups raw cashews
5 cloves minced garlic
¼ cup water
2 tbsp olive oil
1 tsp maple syrup
1 tbsp lime juice
1 tsp sriracha
1 pinch chili powder, smoked paprika, and ground cumin
salt and pepper to taste
8 large ears of corn, unhusked
Lime juice
Instructions: Put the corn in a large bowl and cover with cool water for 10 minutes. This will keep it from burning.Prep the cashews by pouring them in boiling hot water. Let them sit for about an hour. Drain thoroughly.Preheat the grill and add the soaked and drained cashews to the blender with the garlic, water, olive oil, maple syrup, lime juice, sriracha, spices, and salt and pepper. Blend on high.Grill corn directly onto the grill for about 7 minutes, rotating at the halfway point. Once the corn starts to brown, it should be done. Drizzle with the aioli and lime juice.
5 cloves minced garlic
¼ cup water
2 tbsp olive oil
1 tsp maple syrup
1 tbsp lime juice
1 tsp sriracha
1 pinch chili powder, smoked paprika, and ground cumin
salt and pepper to taste
8 large ears of corn, unhusked
Lime juice
Instructions: Put the corn in a large bowl and cover with cool water for 10 minutes. This will keep it from burning.Prep the cashews by pouring them in boiling hot water. Let them sit for about an hour. Drain thoroughly.Preheat the grill and add the soaked and drained cashews to the blender with the garlic, water, olive oil, maple syrup, lime juice, sriracha, spices, and salt and pepper. Blend on high.Grill corn directly onto the grill for about 7 minutes, rotating at the halfway point. Once the corn starts to brown, it should be done. Drizzle with the aioli and lime juice.
5. Vegan Macaroni Salad
8 oz elbow macaroni
1 cup chopped red bell pepper
1 cup chopped celery
1 cup diced carrots
1 cup vegan mayo
1tbsp white vinegar
2 tsp Dijon mustard
salt and pepper
Instructions: Cook, drain and cool the macaroniCombine all ingredients in a bowl, starting with the vegetables, then mayo and spices. Mix to coat everything completely.Serve cool!
1 cup chopped red bell pepper
1 cup chopped celery
1 cup diced carrots
1 cup vegan mayo
1tbsp white vinegar
2 tsp Dijon mustard
salt and pepper
Instructions: Cook, drain and cool the macaroniCombine all ingredients in a bowl, starting with the vegetables, then mayo and spices. Mix to coat everything completely.Serve cool!
There’s nothing more fun than getting together with friends and family for a great Fourth of July cookout. With these recipes, you don’t have to limit yourself, even as a vegan. Fill your stomach and impress your omnivore friends with this great summer spread!
Happy Fourth!
Happy Fourth!
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