The Fourth of July without BBQ reminds us of the holidays without snow: it just wouldn’t feel right! But ribs and burgers aren't the only way to get that smoky umami flavor we all know and love.
These vegan BBQ staples rely on fresh, wholesome ingredients to appeal to veggies and carnivores alike. No matter how you're celebrating this Fourth of July - whether with an enormous pool party or small family picnic - these recipes feel festive (and taste delicious!).
On the Grill: Balsamic Garlic Grilled Mushroom Skewers
From our friends at Closet Cooking, this recipe for savory mushroom skewers packs a flavorful punch sin carne.
2 pounds mushrooms, sliced 1/4 inch thick
2 tablespoons balsamic vinegar
1 tablespoon soy sauce (or tamari)
3 cloves garlic, chopped
1/2 teaspoon thyme, chopped
salt and pepper to taste
1. Marinate the mushrooms in the mixture of the remaining ingredients for 30 minutes.
2. Skewer the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.
For Dessert: Triple Berry Coconut Chia Pudding Parfaits
Chia pudding parfaits add a healthy twist to your typical BBQ fare. This recipe from Cupcakes & Kale Chipswill satisfy everyone’s sweet tooth this Fourth of July.
One 13.5 oz. can light coconut milk
1 Tablespoon powdered sugar, honey, or maple syrup, or use Swerve Confectioners Sweetener for low carb/keto
1 teaspoon vanilla
¼ cup chia seeds
2 cups sliced strawberries
2 cups blueberries
2 cups raspberries
In Your Cup: Star Spangled Fruit Infused Water
“Simple” doesn’t have to mean “boring” - and this festive fruit infused beverage from The View from Great Island proves it.
1 small seedless watermelon
1 pint blueberries
1 pint strawberries
- Cut the ends off the watermelon and stand on a cutting surface. Slice it into thin slices.
- Use a small star cookie cutter to cut out stars.
- Slice the strawberries in half.
- Fill a large water dispenser or container with filtered water. Add the fruit and let sit for at least an hour before serving.
- Serve over ice with more fresh fruit in each glass.
- In a small bowl, stir together the coconut milk, powdered sugar or honey, vanilla, and chia seeds, and set aside in the refrigerator for at least a half hour (you can do this the night before, if you like).
- Divide the strawberries between eight glasses or bowls. Top with a couple of tablespoons of chia pudding.
- Divide the blueberries between eight glasses or bowls. Divide the remaining coconut chia pudding between the eight dishes.
- Top each with several raspberries, dividing equally between the dishes.
- Store in the refrigerator until ready to serve. Can be prepared the night before.