4th Of July Recipe Round-Up {Vegan + Gf}

Tagged in: Recipes
4th Of July Recipe Round-Up {Vegan + Gf}

The 4th of July is almost here, and we’ve gathered up some of our favorite plant-based recipes for the holiday. From our classic Veggie Burger and Good Clean Gazpacho, to an elegant French Style Potato Salad and super easy Chocolate No Bake Cookies– these delicious summer-time dishes are perfect for your weekend celebration!


These sweet potato and black bean burgers are flavorful, filling, and full of plant-based protein. On top of that - They’re probably THE most popular veggie burger recipe from our Good Clean Kitchen! We love them served in a lettuce wrap, and paired with baked root veggie fries, guacamole and a simple green salad. Thank you @peggyscharlin for the recipe inspiration!

Ingredients: Makes 6 burgers

  • 3 sweet potatoes

  • 2 cans black beans (3 cups)

  • 1 cup sweet corn

  • 1 red onion diced

  • 1 cup brown rice flour

  • 2 tsp cumin

  • 1 tsp salt

  • 2 tsp oregano

  • 1 tsp chili powder

  • Garnish with all of your favorite toppings. (Avocado and guacamole pair really well!)


Preheat your oven to 375 degrees. Peal and chop the sweet potato into small cubes, drizzle with Extra Virgin Olive Oil and roast for 25-30 minutes, turning occasionally.

Meanwhile rinse and drain your beans and place in to a large mixing bowl. With a masher mash until roughly half the mixture becomes a paste.

In a frying pan add the onions and cook until caramelized. Place in mixing bowl with the spices and sweet corn.

Once the sweet potato is done, mash well before adding to mixing bowl, Mix well. Add the brown rice flour to bind and continue to stir. Shape into 8 large patties and place in the fridge to cool. (Turn the oven down to 190)

To cook: in a frying pan, drizzle olive oil and fry the burgers for 3 minutes on each side then place on a baking tray and cook at 190 degrees for a further 10-15 minutes until crisp.

Garnish with your favorite toppings and enjoy!


Gazpacho is the quintessential summer soup because all of the fresh ingredients are deliciously in season this time of year. Wonderful on warm evenings, when you don’t want to turn on the oven or stove to make dinner….Just prep your ingredients on a cutting board and let your blender do the rest of the work!

We love to make a little salad for the top of the gazpacho with fresh and sweet cherry tomatoes, a little diced red onion, parsley, olive oil and vinegar adds just the right amount of “extra love” to this recipe.

For the gazpacho:

  • 3 lbs very ripe heirloom tomatoes - use a variety of colors

  • 1 red bell pepper

  • 1/2 of a green bell pepper

  • 1/4 of a red onion

  • 2 cloves garlic

  • 1 cup oc sliced cucumber

  • 2 Tbs red wine or sherry vinegar

  • 1/2 cup high quality olive oil

  • 2 tsp salt (more to taste)

  • few grinds of black pepper

For the salad garnish:

  • 1 cup sliced cherry tomatoes

  • 1 Tbls diced red onion

  • 1 Tbls parsley, chopped

  • 1 tsp olive oil

  • 1/2 tsp red wine vinegar

  • big pinch of sea salt

  • grind of black pepper


Add all ingredients to your blender and blend until totally smooth and emulsified – at least 1 minute on high if not longer.After blended, taste soup and add a little more salt or vinegar if desired.

Move to the refrigerator to chill before serving for an hour or two. The flavors only get better as it sits!

Make the salad topping by mixing all ingredients together in a small bowl. Serve the soup in a bowl or cup, topped with a big scoop of tomato salad and an extra grind of black pepper.


A simple French Style Potato Salad with fresh herbs – scallions, parsley and dill - and a flavorful Dijon Vinaigrette. Healthy, light and no mayo! Recipe Inspiration: Ina Garten

For the potato salad:

  • 2 pounds baby boiling potatoes (we used half yellow, half red)

  • 1 pinch sea salt and black pepper

  • 1 Tbsp apple cider vinegar

  • 1 cup diced green onion

  • 1/4 cup fresh chopped parsley

For the dressing:

  • 2 1/2 Tbsp spicy brown mustard (or dijon)

  • 3 cloves garlic, minced

  • 1/4 tsp (each) sea salt and black pepper (more to taste)

  • 3 Tbsp red wine vinegar

  • 1 Tbsp apple cider vinegar

  • 3 Tbsp high quality olive oil

  • 1/4 cup fresh chopped dill


Fill a large pot with cold water and add 1 heaping tablespoon kosher salt. Add the whole potatoes and bring to a boil. Cookfor 20-30 minutes, until fork tender (taste test to check).

Drain and rinse with cool water. Add the potatoes to a large serving bowl. As soon as the potatoes are cool enough to handle, cut in half or quarters. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.

Prepare dressing: Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify. Add the dill and whisk again.

Taste and adjust flavor as needed - adding more salt + pepper to taste.

Add the dressing to the potatoes, then add the green onion and parsley and toss to combine. Taste the potato salad and adjust salt and pepper again (we added a bit more of each).

Serve warm, chilled, or room temp.


These delicious and healthy, Chocolate No Bake Cookies are a hit!

Super easy to make. Loaded with super food ingredients. AND….They combine the best two flavors in the history of all desserts: peanut butter and chocolate.

Recipe inspiration from one of our favorite food blogs: Love And Lemons


  • 1/4 cup coconut oil

  • 1/4 cup maple syrup

  • 1/4 cup almond milk

  • 2 tablespoons cacao powder (or cocoa powder)

  • 1 tsp maca powder

  • 1/2 cup creamy peanut butter

  • 1 teaspoon vanilla

  • 1 1/2 cups whole rolled oats

  • 1 tsp malden sea salt


Line a large baking sheet with parchment paper.

In a medium saucepan, melt the coconut oil over medium heat. Add the maple syrup, almond milk, cacao, maca, peanut butter, and vanilla and whisk to combine. Bring to a boil for 2 minutes, stirring often.

Remove from the heat and stir in the oats. Scoop about 2 tablespoons of the batter onto the baking sheet.

Chill for 30 minutes or until firm.