BEST Vegan July 4th Recipes

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Serving these best vegan 4th of July recipes this Independence Day will impress friends and family with their vibrant flavors and wholesome ingredients. From tangy quinoa chickpea salad to smoky vegan BBQ, these dishes offer a delicious and nutritious twist on classic holiday fare.

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These healthy vegan recipes are the perfect addition to any 4th of July BBQ or picnic, offering a delicious and nutritious twist on traditional holiday fare. With a focus on fresh, plant-based ingredients, these dishes not only cater to a wide range of dietary preferences but also showcase the vibrant flavors of summer produce.

Whether you’re a long-time vegan or simply looking to incorporate more wholesome options into your celebrations, these recipes are sure to impress and satisfy everyone at the gathering.

We’ve got everything from the perfect grillable black bean burger and vegan carrot dogs (yes, you read that right!) to dairy-free pasta primavera salad served cold or warm with vegan coleslaw and colorful fruit skewers with lime sauce and these amazing no-bake vegan fruit pies.

If you are looking for even more recipes for Independence Day, be sure to look at our category dedicated to our growing list of vegan July 4th recipes.

BEST Vegan July 4th Recipes!

Serving these best vegan 4th of July recipes this Independence Day will impress friends and family with their vibrant flavors and wholesome ingredients. From tangy quinoa chickpea salad to smoky grilled leeks, these dishes offer a delicious and nutritious twist on classic holiday fare.

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vegan black bean burger on a bun with lettuce, tomato, and onion
4.50 from 151 votes

Chipotle Black Bean Burgers

These vegan Black Bean Burgers are so popular because the patties are firm and can even be cooked on the grill without falling through.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 servings

Ingredients 

  • 1.5 cups black beans this is a 15 oz can, drain and rinse
  • 1 cup old fashioned oats
  • 1/4 cup red bell pepper diced
  • 1/4 cup onions diced
  • 3 tablespoons ketchup
  • 1 tablespoons vegan Worcestershire sauce or Bragg's Aminos
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon steak seasoning dry spice optional
  • 1 pinch cayenne pepper optional

Chipotle Sauce

  • 1/2 cup low-fat mayo (homemade recipe below)
  • 1/2 or 1 chipotle in adobe sauce or 1/4 tsp chipotle powder
  • 2 teaspoons lime juice
  • 1 teaspoon sweetener pure cane sugar, date sugar, etc
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin

Low-Fat Vegan Mayo

  • 1 lb silken soft tofu drained
  • 1 tablespoons dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon sweetener pure cane sugar, date sugar, etc
  • 1/2 teaspoon salt

Instructions

  • Drain and rinse black beans. Just be sure to get rid of all the liquid.
  • In a large bowl, mash black beans with a potato masher or even a fork.
  • Dice the onion and red pepper into small chunks.
  • Add all ingredients to the bowl with black beans, including oats, veggies, and spices.
  • Mix thoroughly. I use my hands to knead them well.
  • Make 4 to 5 pattiesfrom the mixture by forming a ball and pressing into patties .
  • Line a baking sheet with and bake at 350°F for 20-25 minutes. They also do well in an air fryer. You can pan-fry; however, for the firmest patties, baking or air frying are recommended.
  • Serve on a bun with onion, lettuce, tomato, and your favorite condiments. Drizzle with the chipotle sauce.

Chipotle Sauce

  • Place all of the sauce ingredients in a blender and process until smooth. This sauce is great on sandwiches, wraps baked fries, baked blooming onions, and so much more. I even thin it out and use it as a salad dressing.

Homemade Vegan Mayo

  • Drain the water from the soft silken tofu. Place all of the mayo ingredients in a blender and blend until smooth. This will be a lot more mayo than is needed for the chipotle sauce. Keep in an airtight container in the refrigerator for up to 10 days and use on sandwiches, burgers, wraps, and sauces.

Video

Notes

Pro Tips & Suggestions
  1. Cooking methods- Bake, air fry, grill, or cook in a non-stick frying pan. For the firmest patties, baking or air frying are recommended.
  2. Air Frying- To make these in the air fryer, set the temperature to 400°F and cook for about 15 minutes. They come out nice and crispy.
  3. Black beans- Cook your own beans from scratch in your InstantPot or use canned beans that have been drained and rinsed.
  4. Special sauce- The amazing sauce I use is my Chipotle Ranch Dressing, and it is HIGHLY recommended to knock these burgers out of the park.
  5. Double batch-The patties freeze very well, so make a double batch while you’re at it. You’ll be so glad you did!
  6. Freeze- The bean burger patties freeze well if you want to make a big batch and have them on hand for a fast-food meal. I always bake them and then freeze them, but you could freeze them raw and then bake them when you’re ready.
  7. Bun options– For an oil-free bun, try the Ezekiel brand in the freezer section of many grocery stores or make your own with this recipe from This Healthy Kitchen.
Topping Options
Using different toppings on these vegan burgers is a great way to spice them up even more. These are some of my favorite topping options:
Chipotles are spicy
Chipotle in adobo sauce can be found in the Latino section of most grocery stores. There are 8-10 chilies in each can, and it takes me a while to go through that many because they are quite hot.
Once I open a can, I place the other chilies and sauce into a plastic bag and store them in my refrigerator to be used in other recipes like hummus and salsa. They have a small amount of oil in them, so some may want to use chipotle powder instead.

Nutrition

Calories: 253kcal | Carbohydrates: 47g | Protein: 13g | Fat: 2g | Fiber: 12g | Sugar: 5g

Disclaimer

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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