Fourth of July vegan meals

I’m Back! And this time for good! School is finished and I can finally post frequently on my blog 🙂

Since Independence day is nearing close I thought it would be appropriate to post vegan meal choices for those who are vegan, and now I can finally say that I am a vegan too, and have been for 3 months. Todays post is going to feature easy, healthy and of course vegan friendly meal options for a party you are hosting or maybe a party you are attending. These vegan foods taste so good (I tested them out before sharing with you) that all the non-vegans will be vegan by the end of the night 🙂

ENJOY and don’t forget to tune in every Monday, Wednesday and Friday at 8 a.m for my new posts!

Vegan Macaroni Salad

This delicious macaroni salad will have you never going back to Mayo.
  • ¾ cup vegan mayonnaise (I used veganaise)
  • ¼ cup unsweetened almond milk
  • 2 tbsp sugar
  • 3 tbsp dill pickle juice
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 2 tsp yellow prepared mustard
  • 1½ tsp sriracha
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • ½ tsp sea salt
  • ground black pepper, to taste
  • 3 tbsp dill pickles, finely chopped
  • 2 tbsp fresh dill, finely chopped
Macaroni Salad
  • 4½ cups cooked elbow macaroni, not rinsed, cooled (i used gluten-free because I have celiac)
  • ½ cup broccoli florets
  • ⅓ cup grated carrot
  • ¼ cup celery, chopped
  • ¼ cup green onion, chopped
  • ¼ cup red bell pepper, chopped
  • 1 cup smoked tofu, cubed (make sure it’s not seasoned, unless you are looking for seasoned)
  1. In a medium-sized bowl, whisk together the vegan mayo and unsweetened almond milk. Add the remaining ingredients and mix well. Refrigerate until ready to use.
  1. In a large bowl, combine the 4½ cups of cooked and cooled elbow macaroni with the dressing. At first the pasta will be a little sticky from the starch, once the dressing coats the noodles they’ll be easier to stir.) Add the vegetables, smoked tofu and stir well. For best flavour, refrigerate for at least 30 minutes (or until chilled) before serving.
I found this recipe on I Love Vegan

Jamaican grilled eggplant 


For the eggplant:

  • 1 tsp ground cinnamon
  • 1 Tbsp ground coriander
  • 1/4 tsp all spice
  • 1/4 tsp cayenne pepper
  • 1/2 tsp each sea salt and black pepper
  • 2 Tbsp fresh thyme
  • 4 cloves garlic, minced
  • 1 Tbsp fresh grated ginger
  • 3 Tbsp lime juice
  • 1/4 cup tamari or coconut aminos (or soy sauce if not GF)
  • 2-3 Tbsp coconut sugar or maple syrup, plus more to taste
  • 2 Tbsp melted coconut oil (or grape seed or avocado oil), plus more for grilling
  • 3 green onions or scallions, thinly sliced
  • 1 thinly sliced serrano or habanero pepper, seeds removed
  • 1 large or 2 small eggplants

Sauce optional:

  • 1/4 cup vegan BBQ sauce (I like Annie’s)
  • 1 Tbsp lime juice
  • 1 Tbsp  grape seed or olive oil
  • 1 Tbsp coconut sugar or maple syrup
  • 1 tsp fresh grated ginger
  • Pinch each sea salt and black pepper
  • 1 green onion, thinly sliced
  • Pinch cayenne pepper (optional)


  1. In a small mixing bowl, mix together cinnamon, coriander, all spice, cayenne, salt, pepper, thyme, garlic, ginger, lime juice, tamari, coconut sugar, coconut oil, green onions or scallions, and serrano / habanero pepper.
  2. Taste and adjust flavor as needed, adding more tamari for saltiness, lime juice for acidity, fresh herbs for earthy flavor, coconut sugar for sweetness, pepper for heat, or garlic for bite / zing.
  3. Slice eggplant vertically (lengthwise) into 1/2-inch-thick “steaks” and generously brush both sides with the marinade.
  4. Heat up a grill or grill pan to medium-high heat and lightly oil / grease to discourage the eggplant from sticking. Once hot, add eggplant and grill on both sides until golden brown and grill marks are present – about 3-5 minutes each side.
  5. In the meantime, prepare sauce (optional!) by adding BBQ sauce, lime juice, oil, coconut sugar / maple syrup, ginger, salt, pepper, onion, and cayenne pepper to a small and whisking to combine. Taste and adjust flavor as needed, adding more lime for acidity, coconut sugar for sweetness, cayenne for heat, or salt for saltness.
  6. Serve grilled eggplant as is or over rice, over cauliflower rice, or with sauce (optional), and garnish with fresh herbs, such as parsley or green onion. Best when fresh! Leftovers won’t be as good as fresh, but they will keep in the refrigerator up to 2-3 days.
I found this recipe on Minimalist baker

Baked blueberry doughnuts 

Serves  12 – 18 donuts

For the Donuts:

  • 1/2 cup vegan refined sugar
  • 1/2 cup unsweetened applesauce
  • 1 cup vanilla almond milk plus 2 tablespoons
  • 2 tablespoons grape seed oil
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup fresh blueberries

For the Blueberry Glaze:

  • 1/4 cup frozen blueberries, thawed but not drained
  • 1 1/2 cup vegan confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon fresh lemon juice
  • 2 teaspoons vanilla almond milk


  1. To make the donuts, start by preheating your oven to 325 degrees Fahrenheit and coating your donut pan with oil or cooking spray (I used grape seed oil).
  2. In a large bowl, stir together the sugar, applesauce, almond milk, grape seed oil and vanilla.
  3. Gradually add in the flour, baking powder, baking soda, cinnamon and nutmeg and stir until fully combined.
  4. Gently fold in the blueberries.
    Spoon the batter into a donut pan, filling each hole about 3/4 of the way.
    Bake for 15-20 minutes, until the tops of the donuts begin to brown.
  5. Remove the donuts from the oven and allow them to cool before removing them from the pan.
  6. Once the donuts are cool, it’s time to make the glaze. Place the thawed blueberries in a large bowl and crush them with a spoon.
    Remove and discard the skins but keep the juice.
  7. Add in the confectioners’ sugar, vanilla, lemon juice and almond milk and stir until the ingredients combine to form a pretty purplish glaze.
  8. Drizzle, pour or brush the glaze over the donuts and devour.
I found this recipe on One green plant

Strawberry Rhubarb Pie [vegan]


  • 2/3 to 3/4 cup sugar, depending on whether you want a “very tart” or “pretty tart” pie
  • 3 tablespoons cornstarch
  • ½ teaspoon cinnamon
  • Pinch allspice
  • ¼ teaspoon salt
  • ½ teaspoon orange zest
  • 2 teaspoons lemon juice
  • 3 cups strawberries, hulled and cut into large chunks
  • 3 ½ cups rhubarb, cut into ½-inch slices


  • 1 1/3 cups all-purpose flour
  • 1 1/3 cups whole wheat pastry flour
  • 1 teaspoon salt
  • 2/3 cup organic canola oil
  • 6 tablespoons soy milk (regular flavor, not vanilla or unsweetened)
  • ½ teaspoon sugar


  1. Heat the oven to 400 degrees F.
  2. In a large bowl, combine the sugar, cornstarch, cinnamon, allspice, salt and orange zest. Add the lemon juice and fruit, stirring gently to combine.
  3. Whisk the flour and salt in a medium mixing bowl. Pour the oil in a glass measuring cup and add the soy milk, without stirring. Pour this mixture into the flour and stir briefly, just until combined. Divide the dough in half and form two balls. Roll the pie crust out immediately; do not refrigerate this dough.
  4. Place a 15″ piece of wax paper on your work surface, putting a few drops of water under the paper to keep it from sliding around. Put one ball on the paper and use your hands to press it into a six-inch circle. Top with another piece of wax paper and roll it out with a rolling pin to a 12-inch circle (the edges may extend beyond the top and bottom of the wax paper slightly, but you can loosen it with a knife when you lift the dough.) If your circle is uneven, simply tear off a piece from one part and add it to another – it’s easy to make repairs, before or after the dough is in the pan.
  5. Remove the top sheet and turn the dough over into a nine-inch pie pan, pressing to remove any air pockets. Pour in the filling. Roll out the second disc between fresh wax paper and place it on top of the pie. Fold the top crust under the bottom all the way around, and crimp the edges. Cut some slits in the top and sprinkle with the sugar.
  6. Bake at 400 degrees for 10 minutes, then reduce the heat to 350 and bake about 50 minutes, until the crust is lightly golden and the filling is bubbling. Cool four or more hours before serving.

I found this recipe on one green planet

Thank you so much for reading todays post. All of these recipes are 100% vegan and some are also gluten-free. If you have any questions leave a comment below and I will respond. Also, comment below your favorite meal.

Have a great day 🙂



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    1. So happy you’re back to more blogging!!😊

      You have some great recipe ideas.
      The eggplant dish and blueberry doughnuts sound delicious!
      Can’t wait to test them out.

      Looking forward to your upcoming posts!

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