To get to any of the recipes, click the link or the corresponding photo or recipe name. I hope you guys enjoy these vegan recipes for the 4th of July!
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.
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 oil-free so they’re a healthy, allergen-friendly, feel-good treat.
Tip: make these ahead of time and store them in the freezer.
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, such as So Delicious Cocowhip.
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. And if you don’t have pine nuts, add another toasted nut or seed, such as almonds or pepitas.
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 kids, pour this lemonade into popsicle molds and serve lemonade popsicles.
These No-Bake Vegan Peanut Butter & Jelly Bars taste exactly like a PB&J sandwich, but even better in cookie bar form! They’re made with just 6 ingredients and are vegan, gluten-free, oil-free, and soy-free! Perfect treat for a crowd, especially a kid-heavy crowd.
Tip: make these ahead of time and store them in the freezer.
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: make a “lettuce wrap bar” and let everyone build their own lettuce wraps. If you have access to vegan sour cream, serve that on the side too!
A light yet flavorful and satisfying Asian-inspired meal perfect for summer. Tofu and oyster mushrooms are baked on a sheet pan, then doused in a spicy almond-sesame sauce and served in lettuce wraps.
Serving suggestion: This time, make a “lettuce wrap bar” and let everyone build their own lettuce wraps.
These everything cookies are made with all your favorite vegan cookie ingredients, like chocolate chunks, oats, nuts, and raisins. They’re a total crowd pleaser and will disappear in seconds. Perfectly chewy, indulgent, and irresistible!
Tip: You can make the cookie dough in advance and store it in the freezer for several months.
A delightfully unexpected salad that’s perfect for summer picnics, barbecues, and al fresco dining! Rhubarb is quick marinated in maple syrup and citrus, and married with strawberries, peaches and fresh herbs, making this a lovely sweet-tart combo.
Tip: if rhubarb is no longer in season in your area, serve the strawberries and peaches together with the lemon-orange dressing over a bed of arugula.
This Vegan Blackberry Galette is an easy yet impressive dessert that’s perfect for summertime. Made with fresh blackberries and baked in a golden buttery crust, then topped with fresh mint, basil, and vegan vanilla ice cream.
Tip: Make the galette dough a few days advance and store in the fridge, then bake the day of. When ready to serve, bring out the vegan vanilla ice cream!
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.
A mashup of everyone’s favorite muffin flavors, these Vegan Blueberry Lemon Poppy Seed Muffins are such a delicious treat! Made with wholesome ingredients like coconut yogurt, almond meal, and bananas, they’re refined sugar-free but packed with lots of bright, zingy flavor.
Tip: make a double batch of these muffins to feed a crowd!
This is a double tomato pasta that is an excellent use for summer tomatoes. This pasta is light and lovely and perfect for al fresco dining, but if you want to bulk it up, serve with pan-fried cannellini beans or your favorite protein. Serve warm, at room temperature, or even cold!
Tip: there are only 6 ingredients, so I highly recommend using the best-quality ingredients you can find and afford.
This is the perfect use for asparagus and peas this season, and an excellent option for summer al fresco dining. Asparagus and fresh peas pair perfectly with a flaky buttery crust and homemade vegan ricotta.
Tip: Cut the asparagus into small pieces before adding it to the galette. Then slice the galette into bite-sized pieces so the whole family can enjoy!
- 1 1/4 cups (150g) all-purpose flour + more for flouring your work surface
- 1/2 cup (75-85g) medium-grind cornmeal*
- 1/2 teaspoon fine sea salt
- 10 tablespoons (140g) vegan butter, cubed and chilled until very firm
- 2-4 tablespoons ice cold water, plus more as needed
- 2 teaspoons apple cider vinegar
- Flaky sea salt and black pepper to taste
- 1-2 tablespoons plant-based milk
- 1 small or medium bunch of asparagus (try to choose spears that aren’t too thick or fat)
- 1 tablespoon extra virgin olive oil
- Kosher salt and black pepper to taste
Tofu Ricotta (you’ll only need about 1/2 – 2/3 of this recipe)**
- 1 (14-ounce / 400g) block extra-firm tofu
- 4 tablespoons nutritional yeast
- 2 garlic cloves, roughly chopped
- 2 tablespoons white or yellow miso paste
- 3/4 teaspoon onion powder
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon extra-virgin olive oil
- 15 fresh basil leaves
- A small handful of fresh dill
- 1 medium lemon, zested and juiced (about 3 tablespoons juice)
- 1 large handful of shelling peas, shelled
- 1-2 tablespoons fresh tarragon, thinly sliced
- A small handful of basil leaves, thinly sliced
- A few sprigs of fresh dill
- Lemon zest
- Slice the vegan butter into cubes. Then place it in the freezer for 10-15 minutes to firm up.
- Make the crust. Mix the all-purpose flour, cornmeal, and salt in a large bowl. Add the chilled vegan butter and using a pastry cutter (or two knives), cut the butter into the flour mixture, until butter is about the size of peas.
- Mix 2 tablespoons of the ice water with the apple cider vinegar. Sprinkle it over the dough mixture, gently kneading the dough with your hands. Add more of the ice water as needed, just a teaspoon at a time until the dough easily comes together when you squeeze it and you can form a ball that doesn’t crumble when you pull it apart. The dough shouldn’t be too wet but a little sticky.1. NOTE: If the dough seems wet, add a little more flour into the mix. If the dough is not holding together or appears crumbly, add another more ice water, a tablespoon at a time.
- Shape the dough into a disc. Wrap the disc in plastic, or place in a bowl and cover it. Refrigerate for 1 hour, or up to 48 hours.
- Make the tofu ricotta. Drain and pat dry the tofu with paper towels (no need to press it). Add the tofu in chunks to a food processor, along with the remaining ingredients. Blend until the mixture is smooth, thick, and creamy. Taste for seasonings and adjust accordingly.
- Preheat the oven and prepare the pan. Once the dough has chilled, arrange a rack in the middle of the oven and preheat to 400°F/200°C, and line a baking sheet with parchment paper. You’ll need to bring the dough to room temperature for 10-15 minutes to make it pliable enough to roll.
- Prepare the asparagus. Snap off the tough woody ends off the asparagus at their natural breaking point. You can leave the asparagus whole like I did, but it’s easier to cut the galette if you slice the asparagus into pieces, especially if you plan to serve this as an appetizer. Toss the the asparagus with the 1 tablespoon oil and season with kosher salt and pepper.
- Roll out the dough – Method 1: Place the disc of dough on a large piece of parchment paper. Cover it with a second piece of parchment paper. Using a rolling pin, roll the dough into a 12-to 14-inch (30-35 cm) round that’s between 1/4 and 1/8-inch thick (0.3 – 0.6 cm), dust the rolling pin with flour as needed. If the dough sticks to the surface, add a little bit of flour underneath the rolling pin. When you’re done rolling, slide the parchment paper + dough onto a large baking sheet; discard the top layer of parchment.
- Roll out the dough – Method 2: Lightly flour a large working surface. Using a rolling pin, roll the dough into a 12-to 14-inch (30-35 cm) round that’s between 1/4 and 1/8-inch thick (0.3 – 0.6 cm), dust the rolling pin with flour as needed. If the dough sticks to the surface, add a little bit of flour underneath the rolling pin. Roll dough onto the rolling pin, then unroll it on a sheet of parchment paper. Slide the paper onto a large baking sheet.
- Add the toppings. Dollop half of the tofu ricotta on top of the dough, leaving a 1 1/2 to 2-inch (4-5 cm) border around the edge (see photos in blog post). You can add up to 2/3 of the tofu ricotta mixture, but don’t add to much, or it’ll weigh down the dough and may ooze out of the crust during baking. Arrange the prepared asparagus over the ricotta.
- Fold the galette. Fold the edges of the dough up over the filling to form a crust. Brush the tops and edges of the dough with the plant-based milk. Sprinkle the filling and the crust with flaky salt and pepper. Carefully transfer the prepared galette to the baking sheet.
- Bake the galette for 40-45 minutes, or until the crust is nicely golden brown and the crust is sturdy when you tap it, and the asparagus is tender.
- Once the galette has cooled a bit, top with the shelled peas, fresh herbs, and lemon zest.
** You won’t need (or want) to use all of the tofu ricotta. I recommend using between 1/2 and 2/3 of the ricotta. The leftovers stay good in the fridge for at least a week. Or, you can make just half of the recipe.
*** These toppings are optional but recommended. If you can’t find fresh shelling peas, omit or add some sliced cherry tomatoes. The fresh herbs and the lemon zest at the end bring a really lovely fresh brightness to this galette, so don’t skip them. If you don’t have all three herbs (basil, tarragon, dill), just use what you have.