5 vegetarian recipes for your 4th of July barbecue

Did you know that Independence Day is one of the most popular days for grilling in the United States? But if you or your guests are vegetarians, you may be wondering how you can incorporate some classic grilled delights to your 4th of July barbecue. Don’t worry, we have what you need! From skewers to meatless burgers and hot dogs, we’ve put together five of the tastiest vegetarian recipes that will keep your guests coming back for seconds.

Chipotle Tofu & Pineapple Skewers

When you’re looking for an easy option that doesn’t require you to spend hours in the kitchen, look no further than chipotle and pineapple tofu skewers. Assemble them on the skewer and grill – it’s that simple!


  • 1 pound hard or extra-solid tofu, drained and cut into 1-inch cubes
  • 3 guajillo peppers, stems and seeds removed and cut into small pieces
  • 1 cup of boiling water
  • 1/2 medium white onion, chopped
  • 1/4 cup white white vinegar
  • 4 cloves of garlic
  • 1 tablespoon of annatto pasta (also called achiote pasta)
  • 1 chipotle pepper, chopped en adobo (2 1/2 teaspoons per 1 can)
  • 2 teaspoons of dried oregano
  • 1 1/2 teaspoon of granulated sugar
  • 1/4 cup of extra virgin olive oil
  • 3 cups pineapple chunks (cut into 1-inch cubes)
  • Lime wedges, for serving


  1. Arrange the tofu cubes in a single layer on a rimmed baking sheet lined with several sheets of absorbent paper. Place more paper towels on top of the tofu and another rimmed baking sheet. Weight the top pan with some cookbooks or food cans. Allow to drain, changing the absorbent paper when saturated with water, at least 30 minutes or overnight in the refrigerator.
  2. Meanwhile, in a medium heat-resistant bowl, cover the guajillo peppers with boiling water and soak them for 15 minutes until the peppers have softened. Drain, reserving a few tablespoons of soaking liquid.
  3. Put the drained chillies in a blender and add the onion, vinegar, garlic, annatto paste, chipotle, oregano and sugar. Blend until it has passed.
  4. Heat a large skillet over medium heat and add the olive oil. Pour in the chili puree and cook, stirring constantly, until the puree thickens and darkens slightly, about 5 minutes. Pour the marinade into a heat-resistant bowl or pan. Add the drained tofu to the bowl with the marinade and toss to coat. Leave to marinate, turning the tofu a couple of times, for at least 30 minutes and up to 2 hours in the refrigerator.
  5. Alternate marinated tofu with pineapple chunks on 10-inch skewers. Extra marinated reserve for serving.
  6. Preheat the grill or grill over medium heat. Arrange the skewers evenly on the grill and cook, turning every few minutes, until the tofu is golden and the pineapple is lightly charred for about 10 minutes in total. Remove from the grill and serve with lime wedges and extra marinade as a sauce.

View the complete recipe:

Grilled Chipotle Lime Cauliflower Steaks

Grilled cauliflower steaks with cilantro and lime wedges.

When you hear the word “steak”, what is the first thing that comes to your mind? We bet it’s not cauliflower! Try this version of a classic meat dish that will make your friends and family go crazy.


  • 2 large cauliflower heads
  • 1/4 cup olive oil olives
  • 2 limes, peeled and squeezed
  • 2 cloves of garlic, finely grated
  • 1 teaspoon of honey or agave syrup
  • 2 tablespoons of paprika
  • 1 tablespoon of chipotle powder
  • 1 teaspoon of salt
  • 1/4 cup finely chopped cilantro leaves
  • Lime wedges, for serving


  1. Remove the leaves on each cauliflower head and cut off the stem end until you can flatten the cauliflower on the cutting board. Use a large, sharp knife to trim the sides, then cut the cauliflower into 3-4 thick steaks. Reserve the falling flowers for another recipe (see recipe notes).
  2. Whisk the olive oil with the lime juice in a small bowl. Whisk in the grated garlic and honey or agave syrup. In a separate bowl, mix the lime zest, paprika, chipotle, and salt.
  3. Heat a gas or charcoal grill to medium. Brush one side of each cauliflower steak with the olive oil mixture and sprinkle generously with the powdered chipotle mixture. Place the seasoned side down on the hot grill. Brush the tops with the olive oil mixture and drizzle with the chipotle mix.
  4. Cover the grill and cook for 5-6 minutes. Remove the lid and gently stir the cauliflower. Cook covered for another 5 minutes or until desired consistency is achieved.
  5. Sprinkle with chopped cilantro and serve immediately with lime wedges to the side.

Source: the kitchen

Vegan Carrot Hot Dog

Carrot hot dogs in wholegrain buns with toppings.

It might look like your average hot dog, but we promise these vegan carrot hot dogs are anything but average! Plus, it’s an easy way to get your kids to eat more vegetables thanks to its fun delivery.


  • 4 large carrots
  • 1/2 cup of tamari or soy sauce
  • 1/2 cup of apple cider vinegar
  • 1/2 cup of water
  • 2 tablespoons of maple syrup
  • 2 teaspoons of paprika
  • 2 teaspoons of garlic powder
  • 1/2 teaspoon of ground black pepper
  • 4 hot dog buns
  • Ketchup, mustard, sauerkraut and chopped chives to taste


  1. Peel and boil the carrots over medium-high heat until tender. Cooking time can vary, our carrots were ready in about 30 minutes. Drain and set aside.
  2. Mix all the marinade ingredients in a bowl (tamari, vinegar, water, syrup, paprika, garlic powder and pepper) and stir until well combined. Add the carrots (they must be completely covered with the marinade) and keep them covered (we used an airtight container) in the fridge for 24 hours.
  3. The next day, drain the carrots and cook them. We cooked our carrots on a griddle with a drizzle of extra virgin olive oil (optional), but you can also grill or fry them (over medium-high heat) for 5-10 minutes per side or until golden brown. Don’t discard the marinade, use it to make more carrot hot dogs or add it to any dish you want (we add a couple of tablespoons to our vegetables when cooking them in a pan to make them taste better).
  4. Place carrots in sandwiches and serve with ketchup, mustard, sauerkraut and chopped chives or add your favorite toppings.
  5. Best when fresh, store leftover cooked carrots in a sealed container in the refrigerator for 2 to 3 days.

Source: Simple vegan blog

Sweet potato and black bean burger

Sweet potato black bean burger with red onion and spinach on a sesame bun.

Everyone loves a good classic burger on the 4th of July. But if you’re looking for a meatless option, you may not be sure which way to go. Will store-bought veggie burgers be enough? We tend to favor these black bean burgers with sweet potatoes – and we know you will too!


  • 2 cups roasted sweet potatoes, mashed (3 – 4 medium sweet potatoes)
  • 1 15 oz. can black beans, rinsed
  • 1/2 cup purple onion, diced
  • 2 cups of cooked quinoa
  • 2 tablespoons jalapeño, finely diced
  • 1/3 cup roasted / unsalted sunflower seeds
  • 1/4 cup + 2 tablespoons of oatmeal
  • 1 large egg
  • 1 tablespoon of ground cumin
  • 2 teaspoons of garlic powder
  • 1/4 teaspoon of sea salt
  • 1 teaspoon of olive oil


  1. Preheat the oven to 375ºF and spray a pan with coconut oil cooking spray. Then, cut the sweet potatoes in half, drizzle them with olive oil, skewer them with a fork and place them in the oven skin side down for 50-60 minutes.
  2. While the sweet potatoes are cooking, mix the rest of the ingredients in a large bowl.
  3. Once the sweet potatoes are ready, let them cool for about 10 minutes. Then use a spoon to extract the meat. Mash in a bowl. Add 2 cups of mashed sweet potatoes to the mixture and mix thoroughly.
  4. Preheat the oven to 375ºF and spray a pan with coconut oil cooking spray.
  5. To make burger patties, use a 1/2 cup measuring spoon. Wet your hands to form 1-inch hamburger patties and place them on the pan. Bake at 180 degrees for 15 minutes per side (30 minutes in total).
  6. When the burgers are cooked, heat about a teaspoon of olive oil in a non-stick skillet over medium / low heat.
  7. Place the meatballs in the pan for 4-5 minutes on each side until golden brown.
  8. When the burgers are ready, add the toppings and enjoy!

Source: Gastronomic finds in shape

Fresh grilled vegetarian pizza from the garden

Grilled vegetarian pizza topped with peppers, courgettes and tomatoes.

You can never go wrong with pizza. Whether your 4th of July BBQ guests are 5 or 50, everyone will love this grilled pizza filled with colorful vegetables!


  • 3 tablespoons of olive oil
  • 3 cloves of garlic, minced
  • 3 medium tomatoes, cut into 1/2 inch slices
  • 1 large sweet red pepper, halved, stemmed and seeded
  • 1 small zucchini, cut lengthwise into 1/4-inch slices
  • 1 small onion, cut crosswise into 1/2 inch slices
  • 1 teaspoon of coarsely ground pepper
  • 1 12-inch precooked pizza crust
  • 1/3 cup vegetable garden cream cheese spread
  • 8 slices of smoked provola, divided
  • 1/2 cup chopped fresh basil, divided
  • 1/4 cup chopped carrots
  • 1 tablespoon of chopped fresh oregano
  • 1 teaspoon of chopped fresh thyme


  1. Mix oil and garlic; brush on both sides of the vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for peppers and onions, 3-4 minutes per side for courgettes, 2-3 minutes per side for tomatoes.
  2. Coarsely chop pepper, onion and zucchini. Spread the pizza base with cream cheese; layer with 4 slices of provolone and tomato slices. Sprinkle with 1/4 cup of basil, carrots, oregano and thyme. Top with the grilled vegetables, then the remaining cheese.
  3. Grill the pizza, covered, over medium heat until the bottom is golden and the cheese has melted, 5-7 minutes. Top with the remaining basil.

View the complete recipe:
Taste of home

The post 5 Vegetarian Recipes for Your 4th of July BBQ appeared first on the Kitchen Cabinet Kings blog.

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