When the rest of America is bent over their BBQs, vegans are expected to make due with tofu pups (loaded with an uber-bloating dose of wheat gluten) and veggie burgers (loaded with four times the salt), both sporting grill marks from the same BBQ as the bratwurst and beef burgers. It’s mortifying for the meat-eating host and the guest.
So we polled some of our favorite New York City vegan chefs about how they’ll be expressing their dietary Independence this July 4th weekend. Their menus include grilled portabella mushrooms, pesto pasta salad, and vegan s’mores. Turns out the carnivores might be the ones salivating with envy.
I’ll be celebrating with watermelon lemonade, BBQ seitan, corn on the cob, potato salad and coleslaw (using a vegan mayo substitute), and peach pie with homemade dairy-free French vanilla ice cream. (If you want what Joy’s eating, head to Candle Cafe on July 4 from noon until 8pm. Candle 79 is closed on the 4th, but open both July 3 and July 5.)
Jessica Mahady, creator of Veggie Conquest
This weekend I’ll be at an awesome Pignic, a vegan potluck picnic in Central Park to “celebrate an Independence Day for farm animals.” It’s open to anyone. All you have to do is bring a vegan dish! I’m making dessert—chocolate chip cookies (vegan dark and white chocolate chips), and I might throw in some vegan butterscotch chips. I’m also making fresh pesto with basil from my garden for veggies and a pasta salad.
Hannah Kaminsky, blogger and author, My Sweet Vegan
I’ll probably grill some portabella burgers and corn on the cob, and make some multi-grain burger buns if I can find the time. I’ll serve some sort of simple cold bean salad on the side. We tend to build a little campfire to gather around at night, so there will definitely be vegan s’mores for dessert.
See what some Well+Good readers are grilling this Fourth of July on Facebook and share your own menu!
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