Our Best Plant-Based Fourth of July Recipes

Check out our roundup of fresh, festive vegan Fourth of July recipes, featuring brand-new dishes and cookout-friendly fan favorites. Everything on this list is free of cholesterol, animal products, oil, and added sugar—but you’ll have a hard time convincing your friends of that.

Loaded Lentil Nachos

Succulent cheesy sauce, savory seasoned lentils, crunchy homemade chips: There’s lots to love in this crowd-pleasing dish.

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Grilled Romaine Salad

Grilling romaine gives the leaves a lightly charred flavor and a tender-yet-crunchy texture. An easy—and surprisingly cheesy—homemade vegan Caesar dressing tops it off.

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Mini Bell Pepper Poppers

These crunchy, juicy, ever-so-slightly spicy poppers are a next-level handheld party snack.

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Pineapple Cucumber Salad

Two fruits in peak season are sliced to fork-friendly pieces in this simple salad, which can be made a day ahead of time and chilled in the fridge overnight.

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Basic Veggie Burger Recipe

Don’t let the name fool you: This consistent fan favorite is big on flavor and can be customized with chopped veggies of your choice.

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Grilled Portobello Mushrooms

Looking for a plant-based patty that’s foolproof on the grill? Portobello mushrooms are your friend. Soak them for an hour in a quick and easy homemade marinade for juicy results.

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Patriotic Fruit Pops

Featuring strawberries, bananas, and blueberries, these fresh and photogenic ice pops are the perfect finale for a Fourth of July feast.

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about the author

Courtney Davison

Courtney Davison is Forks Over Knives’ assistant editor. A writer and editor on a wide range of subjects, she co-wrote a nationally syndicated advice column from 2016 to 2018 and co-authored the 2018 book Ask Me Anything: A Year of Advice from Dear Annie. Courtney is a longtime vegan and in her free time enjoys trying new recipes and spending quality time with her cat.

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