Stephanie Morgyn

Can you believe 4th of July is already next weekend? While this Independence Day may look different than most, I am still a huge fan of making good vegan eats to celebrate.

When I first became a vegan, parties and events like 4th of July barbecues were hard for me.  A lot of the food served was not vegan, and I always felt bad asking others to make special vegan dishes for me. But what I discovered is that there is a TON of amazing vegan options you can make that are, easy, yummy, and everyone will want a bite!

If you are going to a small gathering this year, or just want to grill for yourself, here are several of my favorite tasty, and EASY vegan options to make or grill for your next BBQ:

Vegan Hamburgers

Ingredients:

  • 1 package of Beyond Meat, Impossible Burger, or other brand of meatless vegan burgers (one package usually makes two burgers)
  • Hamburger buns
  • Vegan BBQ sauce
  • 1 tomato
  • 1 red onion
  • 1 head of lettuce
  • Ketchup
  • Mustard
  • Relish/pickles (and any other vegan fixings you might want)

Instructions:

  • Unwrap plant-based burgers and coat the patties in a thin layer of vegan BBQ sauce to “marinate” the burger before cooking. Let sit for 5 minutes to absorb flavor
  • Place the patties on the grill (you can also use a stove pan if you don’t have a grill)
  • Grill/cook each side for 4 minutes, or until slightly charred
  • After the patties are cooked, place on a bun, add sliced tomato, lettuce, sliced red onion, ketchup, mustard, relish, and any other vegan fixings you might like.
  • Serve and enjoy!

Grilled Vegan Corn on the Cob

Ingredients:

  • Several ears of corn (I usually eat two)
  • Vegan Butter
  • Salt
  • Pepper

Instructions:

  • Unwrap corn husks and place on the grill
  • Cook each side of the corn cob for 5 minutes or until charred
  • Pull off the grill once cooked and add a layer of vegan butter
  • Season to taste (option to cut into halves or thirds to make for more bite size pieces)
  • Serve and enjoy!

Grilled Veggie Kabobs (Serves 2 – 4) 

Ingredients:

  • 1 tomato
  • 1 red onion
  • 1 package of mushrooms
  • 1 bell pepper (any color)
  • 1 Zucchini
  • Option to add corn on the cob slices or any other vegetables 
  • Skewer Sticks (wooden disposable skewer sticks work fine too)
  • Olive Oil
  • Salt and pepper

Instructions:

  • Cut up tomatoes, onion, mushrooms, bell peppers, corn on the cob and zucchini into small, bite size pieces
  • Add the small pieces to each skewer until filled
  • Brush each full veggie skewer with a light coat of olive oil
  • Put the skewers on the grill and cook for 5 minutes on each side or until lightly charred
  • Once cooked, pull the veggies off the skewer and place on a plate
  • Season to taste
  • Serve and enjoy!

World’s Best Guacamole (Serves 4 – 6 people)

Ingredients:

  • 5 large, ripe avocados
  • 1 yellow onion
  • 1 bunch of cilantro
  • 1 large tomato
  • Hot sauce
  • Salt and pepper
  • 1 lime

Instructions:

  • Peel the avocados, remove seeds and place in a large bowl
  • Finely chop the red onion, tomato and cilantro – add to the same bowl
  • Add 5 dabs of hot sauce, salt and pepper to taste
  • Squeeze the entire lime into the bowl 
  • Mash ingredients together until avocado chunks are gone (I like to use a large fork or a potato masher)
  • Serve in a bowl and enjoy as a dip with chips or veggies!

Summer Watermelon Salad (Serves 2 – 4 People)

Ingredients:

  • ½ Watermelon
  • 1 Avocado
  • 1 Red Onion
  • 2 Cucumbers
  • Option to add vegan “feta cheese” (I like Violife Vegan Cheese)
  • Olive oil and balsamic vinegar

Instructions:

  • Cut ½ watermelon into small, bite size cubes
  • Cut avocado, cucumber and red onion into small pieces
  • Mix together in a bowl
  • Sprinkle on crumbled vegan “feta cheese”
  • Drizzle olive oil and balsamic vinegar on top for the dressing and serve!
Stephanie Morgyn

Vegan Star Shortbread Cookies

 Ingredients:

  • 3 cups whole wheat pastry flour
  • 2 cups of dairy free butter (softened)
  • 2 cups organic powdered sugar
  • 2 teaspoons organic almond extract
  • 3/4 cup non-GMO organic cornstarch
  • Red and blue vegan sugar sprinkles (I recommend THESE)

Instructions:

  • Mix the flour, organic powdered sugar and organic cornstarch together. Set aside
  • In a large bowl beat the vegan butter until creamy
  • Mix in the dry ingredients and almond extract. Mix well
  • Separate the dough into two balls. Wrap in plastic wrap and slightly flatten
  • Place in the refrigerator for one hour
  • Take one of the balls out of the refrigerator
  • Place the ball onto a cookie sheet and roll out to about 1/3″ thick
  • Cut stars close to each other on the cookie sheet but not touching
  • Remove the excess dough between and around the stars. You will be able to reuse this dough for the next batch
  • Sprinkle the stars with the colored sugar before baking
  • Bake at 350˚ for 12 minutes on a wire rack. Repeat the process until all of the dough is used
  • Let cool, serve and enjoy!
Stephanie Morgyn
Stephanie Morgyn
Stephanie Morgyn
Stephanie Morgyn

What are your favorite things to make for 4th of July? Let me know in the comments!

Photos by Elena Cuellar | Bandeau Top by Wear Pact | Shorts by Venus

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