Vegan 4th of July Recipes
Do you have any fun plans for the 4th of July? Aaron and I are taking not just the 4th off, but the entire week! I’m so excited I can hardly think straight. We are waaaay overdue for a vacation.
However you’ll be celebrating, below are 8 of our favorite vegan 4th of July recipes that are ideal for easy outdoor entertaining or just relaxing at home.
(Click on the recipe name below the photos to go to each recipe)
Pictured above: No-Bake Dark Chocolate Chickpea Pie with Pretzel Crust
This rich, dark chocolate pie has an easy pretzel crust for that perfect sweet and salty bite. It tastes indulgent, but it’s actually packed with whole food ingredients and a healthy dose of plant-based protein. No one will ever guess the secret ingredient (chickpeas!).
Greek Pasta Salad with Tofu Feta Cheese
30-minute Greek pasta salad made from gluten-free fusilli pasta and homemade tofu feta cheese. All that’s required is chopping a few vegetables, whisking together a simple dressing, and tossing it all together in a big bowl. It’s bright, colorful, and the tofu feta and chickpeas make it higher in protein and a lot more filling than more traditional pasta salads. This is a great make-ahead meal or side dish!
Strawberry, Mint and Cashew Cheese Crostini
To make this appetizer, all you need to do is thinly slice a baguette, drizzle it with olive oil, and lightly toast it in the oven. Meanwhile, you can blend up your cashew cheese (it literally takes 5 minutes), slice up some strawberries and pick a few mint leaves (I plucked ours from our yard!), and rub the toasted bread with garlic. From there, it’s all about assembly: a layer of cashew cheese, a couple of sliced strawberries, and a mint leaf or two. Simple, light, and perfect for pairing with a cold cocktail.
Avocado Chickpea Salad Sandwiches
I love the chickpeas in this vegan version of egg salad because they’re high in protein and lend some texture, and the avocado provides loads of healthy fat and a creaminess that you need in any good “eggless” salad. There’s lemon juice for brightness, tahini and turmeric for a little earthiness and anti-inflammatory power, and diced celery and red onion for crunch. If you’re gluten-free, you can serve your avocado chickpea salad in lettuce or collard green wraps, or on toasted brown rice bread if you like.
15-Minute Black Bean Burgers
In addition to being 6 ingredients and 15 minutes to make, these burgers are high in protein and hold their shape really well. There’s no crumbling or falling apart mid-bite, and they lend themselves to whatever you have on hand—change up the beans, play around with the herbs, or throw in some mix-ins.
Sparkling Watermelon Rosemary Lemonade Cocktails
An extra summery beverage, with lemonade and fresh watermelon juice as the base, a rosemary simple syrup, and good quality gin finished with a little prosecco for fizziness. This recipe works great as a mocktail too—simply sub sparkling water in place of the alcohol.
Mini Strawberry Shortcake Trifles
This recipe is everything I love about trifle, with layers of lightly sweetened shortcake, freshly sliced strawberries, and fluffy coconut whipped cream. I mostly used coconut sugar as the sweetener, but it’s minimal because strawberries are so naturally sweet this time of year. This trifle is simple, easy, and quintessentially summer. Feel free to serve it pre-portioned in mini trifle dishes or small jars, or go all out and do one big trifle!
Sliced Watermelon Margarita Popsicles
These easy watermelon margarita popsicles are more about assembly than anything else. Just 4 ingredients and a few minutes of prep work—skip the tequila, or pour it on heavy. It’s totally your call.
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