On the Fourth of July, it’s not all about burgers and wings for those who have chosen a plant-based diet, or even those looking for more interesting alternatives. So here’s a round-up of winning plant-based ideas for a real Independence Day feast.
A fun and tasty main course idea that allows you to fire up the grill and get that smoky flavour in your vegetables. Then pop it into the oven for a lovely, meaty satisfying fourth of July meal.
A sweet and spicy Persian-inspired salad dish that works great as a side dish or a main for the plant-based eaters at your party. Fresh and lively for outdoor eating.
This recipe calls for ghee, but you can easily replace it with a plant-based alternative for a fully plant based tadka dal. This dish is incredibly comforting and always satisfying. Serve it in a steaming pot at the centre of the tables with naan and raita.
A light and lovely summer salad from Tuscany makes a delicious and refreshing plant-based alternative on the Fourth of July. This salad is an enduring classic of Italian cuisine and for good reason: it represents the essence of Italian food - simple but with just the right combination of flavours.
A beautiful, colourful baked potato dish that combines potato starchiness with earthy, umami-rich beetroot. It's easy and a winner for vegans and meat-eaters alike.
Alexis Gauthier's Vegan Faux Gras
Enjoy a touch of luxury this Fourth of July with this recipe for Alexis Gauthier's vegan faux gras which uses lentils, walnuts, fresh vegetables and a variety of herbs for a plant-based version of the French favourite. Will your guests notice the difference?
Gordon Ramsay's Green Bean Salad with Mustard Dressing
Ramsay combines bright and crunchy green beans, lemon and creamy garlic dressing for a very interesting plant-based salad. A very good balance of flavours and textures here.
Gordon Ramsay's Gazpacho with Pineapple Carpaccio, Pomegranate, Vanilla Salt
Another recipe that shows off Ramsay's plant-based flair - a gazpacho with pineapple carpaccio, pomegranate, and vanilla salt zings with flavour to tie up a plant based meal.
Raymond Blanc's Vegetable Curry
Learn from the best with this easy recipe for vegan vegetable curry by Raymond Blanc. Bright, crunchy vegetables are enhanced with herbs and spices and coconut milk brings a sweetness and creamy texture.
Go for the Italian classic this Fourth of July and learn how to do it properly with this step-by-step recipe. Get it right and it is a perfectly balanced dish that you can whip up in minutes.
It's not so easy to get right, but follow this recipe and you'll have a wonderful, creamy plant-based dip that you can dollop unto anything for a touch of intriguing Middle Eastern flavour.
Pizza is always a winner, so plan ahead, work your dough, let it rest and then bake your pizza in the oven, or even better in a wood fire oven in your garden. Top it with whatever vegetables you want, skip the cheese, or replace it with a soya-based alternative and drizzle with chilli oil.
Elevate your Fourth of July celebration with a touch of fine dining with this recipe by chef Abhijit Dey, winner of the Fine Dining Lovers Food For Thought Award for the Pacific Region. All the recipes are available in the S.Pellegrino Young Chef Academy Cookbook. Available for free to our registered FDL+ readers.
A fresh and aromatic classic Italian salad that is the perfect way to open a plant-based meal for your Fourth of July celebration.
Get the barbecue going with these smoky charred-vegetable skewers and serve with pita bread and a sauce of your choosing.
Fresh green peas make a wonderful seasonal dish for Fourth of July. Fried tempeh add texture - serve hot or cold.
A rich chocolatey vegan mousse is the indulgent way to finish a plant-based meal. Get the recipe here.
A delicious, luxurious ending to a vegan meal that is surprisingly easy to make. A vegan no-bake cheesecake made with cashew on a base of medjool dates and almonds.
A fabulous vegan take on the Italian classic made prepared with almond milk and agar-agar.
So easy and so delicious, this amazing ice cream can be served with nuts and a vegan chocolate sauce, maple syrup or honey.
Save the best for last with this dairy-free, vegan lemon and coconut cream tart topped with coconut cream, berries, and lemon zest.