Stephanie Morgyn

Can you believe the 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 the 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!

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

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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