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 at your 4th of July barbecue. Don’t worry — we have you covered! From skewers to meatless burgers and hot dogs, we’ve put together five of the most flavorful vegetarian recipes that will leave your guests coming back for seconds.

Chipotle Tofu & Pineapple Skewers

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

Ingredients

• 1 lb firm or extra-firm tofu, drained and cut into 1″ cubes
• 3 guajillo chiles, stems, and seeds removed and torn into small pieces
• 1 cup boiling water
• 1/2 medium white onion, chopped
• 1/4 cup white vinegar
• 4 garlic cloves
• 1 tablespoon annatto paste (also called achiote paste)
• 1 chopped chipotle chili en adobo (2 1/2 teaspoons from 1 can)
• 2 teaspoon dried oregano
• 1 1/2 teaspoon granulated sugar
• 1/4 cup extra-virgin olive oil
• 3 cup pineapple chunks (cut into 1″ cubes)
• Lime wedges, for serving

Instructions

1. Arrange tofu cubes in a single layer on a rimmed baking sheet lined with several sheets of paper towel. Place more paper towels on top of the tofu and another rimmed baking sheet. Weight top baking sheet with a few cookbooks or cans of food. Let drain, changing paper towels when saturated with water, at least 30 minutes or up to overnight in the refrigerator.
2. Meanwhile, in a medium heatproof bowl, cover guajillo chiles with boiling water and soak for 15 minutes until chiles are softened. Drain, reserving a few tablespoons of soaking liquid.
3. Place drained chiles into a blender and add onion, vinegar, garlic, annatto paste, chipotle, oregano, and sugar. Pulse until pureed.
4. Heat a large skillet over medium and add olive oil. Pour in chile puree and cook, stirring constantly, until puree thickens and darkens slightly in color, about 5 minutes. Pour marinade into a heatproof medium shallow bowl or baking dish. Add drained tofu to bowl with marinade and toss to coat. Let marinate, turning tofu a few times, for at least 30 minutes and up to 2 hours refrigerated.
5. Alternate marinated tofu with pineapple chunks on 10-inch skewers. Reserve extra marinade for serving.
6. Preheat the grill or grill pan to medium heat. Arrange skewers evenly on the grill and cook, turning every few minutes, until tofu is golden and pineapple is lightly charred about 10 minutes total. Remove from the grill and serve with lime wedges and extra marinade as a salsa.

View Full Recipe: Delish

Grilled Chipotle Lime Cauliflower Steaks

When you hear the word “steak,” what’s the first thing that comes to mind? We’d bet it’s not cauliflower! Try this take on a classic meat dish that will have your friends and family raving.

Ingredients

• 2 large heads of cauliflower
• 1/4 cup olive oil
• 2 limes, zested and juiced
• 2 cloves garlic, finely grated
• 1 teaspoon honey or agave syrup
• 2 tablespoons paprika
• 1 tablespoon chipotle powder
• 1 teaspoon salt
• 1/4 cup finely chopped cilantro leaves
• Lime wedges, to serve

Instructions

1. Remove the leaves on each cauliflower head and trim the stem end until you can set the cauliflower flat on the cutting board. Use a large, sharp knife to trim off the sides, then cut the cauliflower into 3 to 4 thick “steaks.” Reserve the florets that fall away 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 chipotle powder mixture. Place the seasoned side down on the hot grill. Brush the tops with the olive oil mixture and season with the chipotle mix.
4. Cover the grill and cook for 5 to 6 minutes. Remove the lid and carefully flip the cauliflower. Cook covered for an additional 5 minutes or until done to your desired texture.
5. Sprinkle with chopped cilantro and serve immediately with lime wedges on the side.

Source: The Kitchn

Vegan Carrot Hot Dogs

It may look like your average hot dog, but we promise you these vegan carrot hot dogs are anything but average! Plus, it is an easy way to get your kids to eat more vegetables because of its fun delivery.

Ingredients

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

Instructions

1. Peel and boil the carrots over medium-high heat until fork-tender. The cooking time may 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 have to be fully covered by the marinade) and keep them covered (we used a sealed 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 little bit of extra virgin olive oil (optional), but you can also grill them or cook them in a skillet (over medium-high heat) for 5 to 10 minutes on each 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 veggies when we cook them in a skillet to make them taste better).
4. Place carrots in buns and serve with ketchup, mustard, sauerkraut, and chopped chives or add your favorite toppings.
5. Best when fresh, keep leftover cooked carrots in a sealed container in the fridge for 2 to 3 days.

Source: Simple Vegan Blog

Sweet Potato Black Bean Burgers

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 route to go. Will store-bought veggie burgers suffice? We tend to favor these sweet potato black bean burgers — and we know you will too!

Ingredients

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

Instructions

1. Preheat the oven to 375ºF and spray a baking sheet with coconut oil cooking spray. Then, cut sweet potatoes in half, drizzle with olive oil, poke them with a fork, and stick them in the oven skin-side down for 50-60 minutes.
2. While your sweet potatoes are roasting, mix the rest of the ingredients in a large bowl.
3. Once the sweet potatoes are done, let them cool for about 10 minutes. Then use a spoon to spoon out the flesh. Mash in a bowl. Add 2 cups of mashed sweet potato to your mixture and thoroughly combine.
4. Preheat the oven to 375ºF and spray a baking sheet with coconut oil cooking spray.
5. To create burger patties, use a 1/2 cup scoop. Wet your hands to form 1-inch burger patties and place them on the pan. Bake at 375ºF for 15 minutes on each side (30 minutes total).
6. When burgers are done baking, heat about a teaspoon of olive oil on a nonstick skillet over low/medium heat.
7. Place patties in the frypan for 4-5 minutes on each side until golden brown.
8. When burgers are done, add toppings and enjoy!

Source: Fit Foodie Finds

Garden-Fresh Grilled Veggie Pizza

You can never go wrong with pizza. Whether your 4th of July barbecue guests are 5-years-old or fifty, everyone is sure to love this grilled pizza piled high with colorful vegetables!

Ingredients

• 3 tablespoons olive oil
• 3 garlic cloves, 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 coarsely ground pepper
• 1 prebaked 12-inch pizza crust
• 1/3 cup spreadable garden vegetable cream cheese
• 8 slices smoked provolone cheese, divided
• 1/2 cup minced fresh basil, divided
• 1/4 cup shredded carrots
• 1 tablespoon minced fresh oregano
• 1 teaspoon minced fresh thyme

Instructions

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

View Full Recipe: Taste of Home