Guide to a Vegan Fourth of July

For most Americans, the fourth of July spells ice cream, fireworks, and most importantly, cookouts. The grill is man's best friend at this patriotic time, producing holidays favorites such as hamburgers, hot dogs, and steaks. But for all the vegheads of the world, the grill is usually left out of the equation. Luckily, there are tons of animal-friendly grill options that will keep you from being left out at your next summer barbeque.

One vegetarian/vegan summer favorite is grilled vegetable kabobs, which couldn't be simpler to make. Just stack your favorite veggies on a metal or soaked wood skewer, brush with a little olive oil, and season with salt, pepper, and a squeeze of fresh lime juice, and pop them on the grill. Any of your favorite vegetables will work, but some suggestions include squash, zucchini, onions, bell peppers, cherry tomatoes, and potatoes. This is a great way to enjoy the grill with your friends while maintaining your meatless lifestyle. Even better, all your meat-eating friends can enjoy these kabobs with you.

Another grilled veggie option is grilled potato salad. It's a delicious alternative to traditional potato salad that will be a hit at your Independence Day cookout. Start with six cups of cubed red potatoes tossed with ½ cup olive oil, 1 tablespoon of garlic powder, 1 teaspoon of chili powder, and salt and pepper to taste. Place the potatoes on the grill and cook until the potatoes are tender and charred. While you wait for the potatoes to cool, mix together 1 cup of chopped onion, 1 cup of mustard, 3 tablespoons of sugar, 1/3 cup of vinegar, ¼ cup of olive oil, and one clove of garlic, chopped. Once the potatoes have cooled, combine with the mustard mixture and add salt and pepper, but make sure not to break up the potatoes. Serve this salad warm, although it's just as fabulous cold, so refrigerate the rest, though leftovers won't be likely!

A more creative dish for your grill is a three-bean miracle chili. First, grill up one large onion. one green bell pepper, and four large tomatoes, all cut into slices. Once the veggies are done, remove them from the grill and give them a nice chop, just so they're all bite-sized. Next, stick a large pot right on your grill and toss in the chopped veggies, then add one can of chili beans, one can of dark red kidney beans, one can of black beans, one can of roasted chilies, one can of tomato sauce, and one equal-sized can of water. Also mix in 1/3 cup of ketchup, ½ cup of yellow mustard, 2 tablespoons of Worcestershire sauce, and as much hot sauce as you'd like. As for the spices, use as much as you feel comfortable with, but as a guide, try one tablespoon of paprika, 2 teaspoons of red chili powder, 3 tablespoons of garlic powder, ½ teaspoon cinnamon, 2 tablespoons of black pepper. Once the chili comes to a simmer, add in ½ cup of brown sugar and 1 ½ teaspoons of cocoa powder. Let the chili simmer for around an hour and serve it to all your friends. It's so hearty, no one will notice that there's no meat.

Everyone knows that the fourth means grilling, but what's this summer holiday without some dessert? These mocha-nut chai spice vegan muffins are so good, you'll forget they're completely animal-free. Start by boiling a pot of water and brewing two bags chai spice tea, then allow it to cool. In a small bowl or cup, combine one teaspoon of egg replacer powder with two tablespoons of warm water and set to the side. Mix together 1 2/3 cups of all purpose flour, ½ cup of sugar, ½ teaspoon of salt, 2 ½ teaspoons of baking powder, ½ cup of cocoa powder, and 1 teaspoon of cinnamon. In another bowl, combine the egg replacer, 1 cup of rice or soy milk, four tablespoons of vegetable oil, and ½ cup of the cooled brewed tea. Add the wet ingredients to the dry and mix to combine. Once the batter has come together, mix in ½ cup of shredded coconut. Drop the batter into greased muffin tins and bake in a 350 degree oven for about 30 minutes. These muffins will be a great way to end the day, well as the perfect way to start the next morning. Heat up some of the leftover tea and pop one of the muffins in the microwave for 20 seconds for the fresh-baked feel of the night before.

Looking for something a little fresher and fruitier? Try this veggie-adapted key lime pie recipe. Start with 2 cups of your favorite vegan cookies crushed up and mixed with ¼ cup melted vegan butter substitute (try Blue Bonnet Light spread). Press the mixture into the bottom and up the sides of a 9-inch pie tin. Set the crust aside and begin making the filling. In a double boiler, add together ¼ cup of egg replacer, 1 cup of sugar, and ¼ teaspoon of salt. Mix to combine, then add 1 ½ cups of hot water, 1/3 cup fresh-squeezed key lime juice, and 1 tablespoon of key lime zest. Stir the mixture continuously over the heat until it becomes smooth and thick. Remove from the heat and continue to stir for about five minutes to allow the filling to cool. Pour the filling into the pie crust and let the pie cool completely before refrigerating for two hours to set up. Garnish with some fresh key lime slices and enjoy. Everyone will love this vegan twist on a summertime tradition.

All these recipes are quick, easy, vegan, and perfect to help you adapt at your next fourth of July cookout. Use these foods to enjoy your grill alongside all your favorite meat eaters and have a happy, fun, and animal-free holiday!