Many outlets have been citing vegan eating as the hottest food trend of 2018. Plant-based products have been flying off shelves, and all signs point to them continuing to sizzle this summer.
Your Independence Day barbecue (or any other summer celebration!) is the perfect place to show off some impressive vegan recipes.
We’ve put together a few delicious ideas to get you started.
These light and fresh summer sandwiches are proof that you can go vegan and still enjoy the classics. No worries if you don’t have access to vegan chicken or it’s too hot to fire up the grill…mashed chickpeas work great, too!
Can you tell we like vegan mayonnaise? This easy potato salad from TryVeg.com will pair well with any main dish, and omnivores won’t believe it’s vegan!
Vegan ranch? YUM! This easy recipe from Isa Chandra makes a mouthwatering salad with smoky, spicy buffalo tempeh. Be sure to make extra ranch dressing for a crudite party platter–it’s perfect for dipping veggies!
Is it even a party without pasta salad? Here’s an easy recipe from Food With Feeling for a classic chilled pasta salad with fresh veggies and italian dressing.
On the Fourth of July you just have to grill. Luckily, there are lots of plant-based alternatives for burgers and hot dogs. Check out this TryVeg post for a list of perfect products to toss on the grill.
You can easily find plant-based hot dogs at the store…or you can make your own! This may sound crazy, but marinated carrots make amazing, smoky hot dogs. Top with chopped onions, sauerkraut, or whatever your heart desires.
Watermelon with Tofu Feta
Watermelon and feta might seem like an odd combination, but trust us: this mix of sweet and salty is totally satisfying. Just be sure to prepare the feta ahead of time to give it time to marinate. Then, simply slice up the watermelon and sprinkle with the delicious tofu feta for a perfectly refreshing side dish.
Strawberry shortcake is light, fresh, and easy to prepare. Check out this recipe from Minimalist Baker for the perfect party dessert that everyone will enjoy. As a bonus, it’s also gluten free!
Stuart McDonald is a Creative Writer at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. She is passionate about making an ethical lifestyle easy and accessible for all and collaborating across social movements to create a kinder world. She writes about everything vegan: from plant-based eating to activism to legislation. Read her work on TryVeg.com and COK.net.