While many may think that 4th of July is a meat eaters’ holiday, it can be a time for vegans and vegetarians to indulge, too! With plenty of vegan and vegetarian recipes now available, this holiday will give you absolutely everything your taste buds are craving. If you’re wondering what to cook, then check out these delicious recipes!
Vegan Vegetable Skewers
Want an all veg option? Then, definitely try these delicious vegetable skewers!
3 portobello mushrooms
1 yellow squash
2 red bell peppers
2 tbsp ghee, or vegan butter
1 tbsp cumin
1 tbsp powdered garlic
1 tbsp salt
1 tbsp pepper
1 tsp paprika
1 bag wood skewers
Wash the vegetables, then cut into thick bite size pieces.
Place the pieces of vegetables onto the skewers.
Melt the ghee, or vegan butter. Brush across the vegetable skewers.
Combine the cumin, garlic, salt, pepper and paprika. Rub into veggies.
Throw on the grill to cook. Then, serve!
If you didn't know, now you know...carrots aren't just for dipping anymore. Carrot dogs are a great alternative to processed veggie dogs and a guaranteed hit (or at the very least, a conversation starter)!
2 large carrots, peeled, cut to the size of a hot dog bun
1/4 cup liquid aminos or soy sauce
1/4 cup water
1 tbsp seasoned rice vinegar
1/2 tbsp apple cider vinegar
1 tbsp sesame oil
Dash liquid smoke
1 clove garlic, minced
1/4 tsp dried ginger
1/4 tsp black pepper
1/8 tsp granulated onion powder
Boil whole carrots for approximately 6 to 8 minutes, until tender but not mushy. After removing the carrots from water, run them under cold water to stop the cooking process.
While the carrots are cooking, whisk together the liquid aminos or soy sauce, water, vinegars, sesame oil, liquid smoke, garlic, and seasonings.
Combine the carrots and the marinade in a zipper gallon-size bag or in an air-tight container. Shake gently until the carrots are coated with the marinade. Place the carrots in the refrigerator for at least 24 hours.
Grill or pan fry carrot dogs.
Vegan Corn on the Cob
This one is definitely a winner. Grilled corn with coconut cream...yum!
Ingredients Coconut Lime Cream
2 tbsp minced garlic
¼ tsp cumin
1 tbsp minced shallot
1 tbsp coconut oil
1 can coconut milk
1 tbsp lime juice
2 tbsp pickle jalapeno brine
¼ tbsp salt
2 tsp arrowroot flour
2 tsp water
Ingredients Corn on the Cob
6 cobs of corn, husks and silks removed
4 tbsp melted vegan butter
½ tsp chili powder
¼ cup chopped cilantro
In a saucepan over medium-low heat, sauté garlic, cumin and shallots in coconut oil for 2 minutes. Stir constantly.
Bring heat up to medium and add coconut milk, lime juice, salt and jalapeno brine. Stir frequently.
Add arrowroot flour with water in a small bowl. Then, add to sauce pan and whisk frequently for about 8 minutes until thick. Remove from heat.
Melt ghee or vegan butter and stir in chili powder. Brush across corn cobs.
Place corn on the grill and brush ghee/vegan butter and chili powder across the cobs once more. Flip cobs to grill both sides.
Remove once grilled and drizzle coconut cream dressing. Add the cilantro for garnish and enjoy!
This blog is not intended to provide diagnosis, treatment or medical advice. Content is for informational purposes only. Please consult with a physician or other healthcare professional regarding any medical or health related diagnosis or treatment options.