This is a wonderful collection of vegan recipes that will make cooking this holiday season simple, fun, and delicious. It includes everything from pizza to salads, bread, and desserts!
The “5-ingredient vegan recipes” is a list of 15 easy vegan recipes for the 4th of July. The recipes include things like vegan potato salad, vegan mac and cheese, and rainbow plant life.
While meat-heavy barbecues are traditionally associated with Fourth of July cookouts, there is a variety of tasty and exciting plant-based cuisine that is ideal for the occasion. You’ll appreciate these simple but delicious vegan dishes whether you’re vegan, preparing for a plant-based visitor, or just like delicious vegan cuisine.
To make the most of your festivities, each dish provides a serving guideline or tip:)
To access any of the recipes, just click on the recipe title.
15 Quick and Easy Vegan Recipes for July 4th
1. Salsa de Mango y Avocado
This Mango Avocado Salsa is sweet but tangy, pleasant yet a touch spicy, and excellent for summer grilling season and picnics, made with luscious mangos and creamy avocado.
Serving suggestion: Serve with gently salted tortilla chips for a delicious appetizer! Add black beans, corn, and quinoa to make a light yet filling salad.
2. Tofu with Citrus Chipotle Grilling
Tofu is quickly marinated in a herbaceous, citrus marinade with smokey overtones, then grilled to perfection. The tofu doesn’t cling to the pan and comes out chewy and crispy!
The first recipe card in the linked page “a full guide to vegan grilling” is Citrus Chipotle Grilled Tofu.
Layer these grilled tofu slabs into sandwich buns, top with vegan mayo, then top with your favorite sandwich ingredients.
3. Sheet Cake with Strawberries and Cream
This Vegan Strawberries and Cream Sheet Cake is light and tasty, made with fresh strawberries and a two-ingredient coconut whipped cream. It’s made on a sheet pan, so it’s a no-fuss dessert that the entire family will enjoy!
Use a store-bought vegan whipped topping to make this cake even simpler (I love So Delicious CocoWhip). Decorate the whipped topping with strawberries and blueberries for a festive red, white, and blue appearance.
4. Vegan Potato Salad with Herbs
Just like traditional potato salad, but more healthier and more tasty! This mayo-free vegan potato salad is made with delightfully soft potatoes and a creamy, tangy dressing that’s full of flavor and ready in 30 minutes. Perfect for barbecues, potlucks, and picnics.
The benefit of creating a potato salad without mayonnaise is that it may be served warm (if you wish). It seems a bit more grown up and sophisticated when served warm after cooking it. Dressing the potatoes while they are still warm allows them to absorb more dressing and seasonings. It’s also delicious cold and may be prepared a day or two ahead of time.
5. Lemonade with Blackberries and Basil
This delightful Blackberry Basil Lemonade is so different from traditional lemonade that you’ll never want to make it again. It’s simple to prepare, refined sugar-free, and sure to keep you cool this summer.
Add a splash of gin to each drink for an adult lemonade! Pour this lemonade into popsicle molds and serve lemonade popsicles for a kid-friendly treat.
6. Cookie Dough Bars with No Bake
You have to try these cookie dough bars! These quick no-bake cookie dough bars are made with just six ingredients and will satisfy any audience. They’re also vegan, gluten-free, soy-free, nut-free, and have no additional oil, making them a nutritious, allergen-free treat.
Make these ahead of time and keep them frozen. Make this in a square 8-inch baking pan instead of a loaf pan for smaller bits that are simpler to share.
7. Tacos with Jamaican Jerk Jackfruit
During the summer, an Instant Pot recipe allows you to enjoy spicy tacos without turning on the burner. Prepare a simple mango salsa to help chill down all the spices while a fragrant Jamaican Jerk seasoning is blended with jackfruit in the Instant Pot.
Set up a “taco bar” or “lettuce wrap bar” and let guests to create their own tacos or lettuce wraps. Topping ideas include the mango salsa from the blog article, store-bought salsas and spicy sauces, vegan sour cream, guacamole, and pickled onions or jalapeos.
Pasta Salad with Tahini and Greens
This dish tastes precisely like traditional pasta salad, but it’s more healthier! The smoothness comes from tahini instead of mayo, and the lemon, basil, dil, and parsley offer a lot of freshness. This dinner is simple and fuss-free since green beans and asparagus are cooked with pasta at the same time.
Please keep in mind that this is the first recipe in the blog article.
Serving suggestions: I include chickpeas for protein, but depending on how you’re serving this, you may leave them out and simply add additional vegetables. If pine nuts are unavailable, use any roasted nut or seed, such as almonds or pepitas.
Tempeh on the grill
The BEST way to enjoy tempeh is with this vegan BBQ tempeh. The tempeh is pan-fried till golden and crispy before being smothered in a sweet, tangy, and smokey BBQ sauce. And it just takes 20 minutes!
Tip: This goes well with the herbed potato salad you just saw! It’s also delicious on a sandwich, as seen below (great with a quick slaw made from shredded red cabbage and carrots, mixed with lime juice and vegan mayo).
Salad with Grilled Corn
This Grilled Corn Salad is a perfect side dish or light lunch for summer, with just 10 ingredients and less than 30 minutes. Despite its simplicity, it’s full of flavor, has a hint of fire, and is sure to wow. Perfect for summer picnics and barbecues!
Tip: This corn salad may be served as a side dish or as a salsa with tortilla chips!
Sandwich with Vegan Tuna Salad
This Vegan Tuna Salad Sandwich is created with chickpeas and hearts of palm, dulse flakes for an ocean flavor, and typical American ingredients like sweet pickle relish. “I can’t believe it’s not tuna!” is the new catchphrase.
Scoop the tuna salad onto big cut baguettes and slice into tiny sandwiches as a serving suggestion. Alternatively, serve the salad with lettuce leaves so that visitors may build their own lettuce wraps. Alternatively, serve the tuna salad in a serving dish with crudites and/or crackers.
Salad with grilled Romaine
Grilling romaine lettuce gives it a smokey sear that makes it seem meaty and strong. It’s served with a simple, creamy cashew dressing for a summer side dish that will wow your guests.
Note: In the linked blog article, it’s the second recipe card.
Consider the grilled romaine lettuce as a canvas. Add some grilled corn shaved on the cob, grilled tomatoes, or the citrus-grilled tofu you saw before.
Smashed Cucumber Salad, Sweet and Spicy
This quick, healthful, and light cucumber salad transforms cucumbers from boring to addicting. It’s shockingly addicting but quite healthful, being somewhat sweet and spicy, garlicky, and fresh (vegan, Paleo, and refined sugar-free).
Tip: Persian cucumbers or Japanese cucumbers (available at farmers markets in the summer) can elevate this salad to new heights.
Burger with Grilled Portobello
In less than 30 minutes, you can have a nutritious yet surprisingly beefy mushroom burger! While cooking, press down on the portobello mushrooms to extract water and make these vegan “burgers” more meaty!
Note: The third recipe card in the linked page has the recipe for these burgers.
Tip: You may go basic with ketchup and mustard, but my vegan BBQ sauce goes fantastic with these grilled mushrooms.
Grilled Pineapple with Cinnamon and Sugar
To prepare this grilled summer pineapple, you only need four ingredients. It’s buttery, spicy, and very sweet!
This recipe may be found in the linked post’s last (fifth) recipe card.
Serve with vegan vanilla ice cream, fresh mint leaves, and a dusting of cinnamon to make this dessert even more decadent!
The “rainbow plant life nisha vora” is a vegan recipe book that has 15 easy recipes for the 4th of July. The book includes healthy and delicious recipes, such as Rainbow Slaw, Grilled Corn on the Cob with Avocado Butter, and Blueberry Muffins.
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