While Independence Day cookouts are often associated with meat-heavy barbecues, there’s an abundance of delicious and fun plant-based food that’s perfect for the festivities. Whether you’re vegan, are cooking for a plant-based guest, or just enjoy incredible vegan food, you’ll love these easy yet tasty recipes.
Each recipe includes a serving suggestion or tip to make the most out of your celebrations :)
To get to any of the recipes, click the recipe name.
15 Easy Vegan Recipes for the 4th of July
Made with juicy mangos and creamy avocado, this Mango Avocado Salsa is sweet yet tangy, refreshing yet a little spicy, and perfect for summer grilling season and barbecues.
Serving suggestion: Pair with lightly salted tortilla chips for the most irresistible appetizer! Or, add black beans, corn, and quinoa for a refreshing yet satisfying salad.
Tofu gets quick-marinated in an herby, citrus marinade reminiscent of Mojo sauce but with smoky notes, then grilled to perfection. The tofu doesn’t stick and it turns out perfectly chewy and crispy!
Note: Citrus Chipotle Grilled Tofu is the first recipe card in the linked post “a complete guide to vegan grilling.”
Tip: Layer these grilled tofu slabs into sandwich rolls, spread on some vegan mayo, and add your favorite sandwich fixings.
Made with fresh strawberries and a 2-ingredient coconut whipped cream, this Vegan Strawberries and Cream Sheet Cake is light yet indulgent and so flavorful. Made in a sheet pan so it’s an easy, fuss-free dessert that’ll please the whole family!
Tip: To make this cake even easier, use a store-bought vegan whipped topping (I love So Delicious CocoWhip). For a festive red-white-and blue look, decorate the whipped topping with strawberries and blueberries.
Just as creamy as classic potato salad but so much better for you and more flavorful! This mayo-free vegan potato salad features perfectly tender potatoes coated in a creamy, tangy dressing that’s packed with fun flavors and takes just 30 minutes. Perfect side dish for BBQs, potlucks, and picnics.
Tip: The nice thing about making a non-mayo-based potato salad is that you can serve it warm (if you wish). I love serving it warm after making it – it feels a little more grown up and elegant. Dressing while the potatoes are still warm helps them absorb more of the dressing and the flavors. But it’s also tasty chilled and can be made a day or two ahead of time.
This refreshing Blackberry Basil Lemonade is so unique you’ll never want to make classic lemonade again. Made with just 5 ingredients, it’s easy to make, refined sugar-free, and guaranteed to cool you down during the summer.
Serving suggestion: For an adult lemonade, add a shot of gin to each serving! Or, for a kid-friendly treat, pour this lemonade into popsicle molds and serve lemonade popsicles.
The BEST cookie dough bars you will ever try! Made with just six ingredients, these cookie dough bars are an easy no-bake dessert that will please any crowd. Plus, they’re vegan, gluten-free, soy-free, nut-free, and have no added oil so they’re a healthy, allergen-friendly, feel-good treat.
Tip: Make these ahead of time and store them in the freezer. For smaller bites that are easier to share, make this in a square 8×8 baking pan instead of a loaf pan.
An Instant Pot recipe that lets you enjoy spicy tacos without turning on the stove during the summer. While an aromatic Jamaican Jerk seasoning gets mixed with jackfruit in the Instant Pot, prepare an easy mango salsa to help cool down all the spices.
Serving suggestion: set up a “taco bar” or “lettuce wrap bar” and let everyone build their own tacos or lettuce wraps. Topping suggestions: the mango salsa in the blog post, your favorite store-bought salsas and hot sauces, vegan sour cream, guacamole, and pickled onions or jalapeños.
This recipe tastes just like classic pasta salad but it’s so much better for you! Instead of mayo, the creaminess comes from tahini, and to add lots of freshness, there’s lots of lemon, basil, dil, and parsley. Green beans and asparagus get cooked with pasta at the same time, making this an easy and fuss-free meal.
Note: this is the first recipe in the blog post.
Serving suggestions: I add chickpeas for protein, but you can omit them and just add more veggies, depending on how you’re serving this. And if you don’t have pine nuts, add another toasted nut or seed, such as almonds or pepitas.
9. BBQ Tempeh
This vegan BBQ tempeh is the BEST way to enjoy tempeh. The tempeh gets pan-fried until golden and crispy and then coated in a sweet but tangy and smoky BBQ sauce. And takes just 20 minutes!
Tip: This pairs extremely well with the herbed potato salad you just scrolled past! It’s also great in a sandwich, as featured below (great with a quick slaw made from shredded red cabbage and carrots, mixed with lime juice and vegan mayo).
With just 10 ingredients and less than 30 minutes, this Grilled Corn Salad is a foolproof side dish or light lunch for summer. Despite being so easy, it’s packed with flavor, a little heat, and is guaranteed to impress. Perfect for summer barbecues and picnics!
Tip: You can serve this corn salad as a side dish, or even as a salsa that you serve with tortilla chips!
This Vegan Tuna Salad Sandwich is made with chickpeas and hearts of palm, seasoned with dulse flakes for a taste of the ocean, and finished with classic American ingredients like sweet pickle relish. It’s the new “I can’t believe it’s not tuna!”
Serving suggestion: Scoop the tuna salad onto large sliced baguettes, then slice into mini sandwiches. Or, serve the salad on its own with lettuce leaves so guests can make their own lettuce wraps. Or, you can scoop the tuna salad into a serving bowl and pair with crudites and/or crackers.
Grilling romaine lettuce introduces a smoky char that makes lettuce feel robust and hearty. It gets paired with an easy, creamy cashew dressing for a side dish that’s guaranteed to impress all summer long.
Note: It’s the second recipe card in the linked blog post.
Tip: Think of the grilled romaine as a blank canvas. Add some shaved grilled corn or grilled tomatoes, or that citrus-grilled tofu you scrolled past earlier.
This Sweet and Spicy Smashed Cucumber Salad is an easy, healthy, and light side dish that takes cucumbers from bland to addictive. Slightly sweet and spicy, garlicky, and fresh, it’s surprisingly addictive yet very healthy (vegan, Paleo, and refined sugar-free).
Tip: If you can find Persian cucumbers or Japanese cucumbers (usually at farmers markets in the summer), they will take this salad over the top.
A wholesome but surprisingly meaty mushroom burger that’s ready in less than 30 minutes! Press down on the portobello mushrooms while grilling to extract water and make these vegan “burgers” meatier!
Note: These burgers are found in the third recipe card in the linked post.
Tip: You can keep it classic with ketchup and mustard, but these grilled shrooms are great with my vegan BBQ sauce.
All you need are four ingredients to make this grilled summer pineapple. It’s buttery, spiced, and delightfully sweet!
Note: This recipe can be found in the final (fifth) recipe card in the linked post.
Tip: To make this dessert more indulgent, serve it alongside vegan vanilla ice cream, a few fresh mint leaves, and dust with cinnamon!