Three cheers for Independence Day—and all the good times and good food that go along with it. Our menu of vegan Fourth of July recipes celebrates the season’s best ingredients with fresh, colorful dishes you can take with you anywhere or simply enjoy in your own backyard.
One of our favorite recipes from the Forks Over Knives Family cookbook, these veggie-laden sandwiches get extra flavor from a puréed Cilantro Chutney that’s laced with cumin and jalapeño. Full recipe here.
Kick up the freshness factor of a summer salad by using cauliflower rice (finely chopped cauliflower florets) instead of grains. Full recipe here.
Lime juice and fresh mint enhance the flavors of juicy summer fruits without masking their luscious natural goodness. For a festive summer presentation, serve the fruit in hollowed-out melon shells. Recipe here.
We’ve loaded this pasta salad with broccoli, artichoke hearts, and cherry tomatoes, but any combination of summer vegetables will also work with the creamy and ultra-versatile red pepper pesto. Full recipe here.
Talk about good timing! Strawberries and blueberries are at their brightest, juiciest best around Independence Day. Here, they’re layered with a luscious sweet potato cream and a crunchy oat crumble for a luscious vegan parfait that’s easy to make and serve. Full recipe here.