This article was initially published on June 30, 2017.

Many of us know barbecue by its familiar staples—warm summer evenings, sticky fingers, smoky flavors, and of course, meat. This iconic cooking style’s origins date back much further than hamburgers, hot dogs, or the invention of the gas grill. Modern barbecue is the child of barbacoa, a tradition developed by the Taíno people of the Caribbean, a subgroup of the Arawak American Indians, during the latter half of the 15th century.

It involved roasting meat “low and slow” (sometimes for 17 hours!) on a wooden framework. Barbacoa eventually made its way to Mexico, where it continues to be a cornerstone of authentic central Mexican cuisine. Traditional barbacoa has changed a lot since “BBQ” became popular in the United States—not only are cook times drastically shorter, but meat nowadays is far from the sole star of the grill. That’s why we wanted to spotlight a few meat- and dairy-free barbecue-ables—which will also cut the likelihood of hangry vegans at this year’s Fourth of July festivities. (As a vegan, I can assure you this hangriness, though varying in intensity, is for real.)

Main Dishes

First up is a tangy 2-in-1 tofu recipe: Grilled Tofu and Squash With Chimichurri Sauce and Couscous (courtesy of One Green Planet).

●       2 tablespoons plus 1 teaspoon olive oil, divided

●       1 teaspoon dried oregano

●       1 cup parsley leaves

●       ½ cup cilantro leaves

●       2 fresno or 1 jalapeno peppers, seeded and chopped

●       4 garlic cloves

●       2 tablespoons white wine vinegar

●       2 tablespoons plus 1 ¼ cup water, divided

●       1 tablespoon fresh lime juice (zest the lime before juicing)

●       Salt and fresh ground black pepper

●       1 ¼ cups water

●       1 cup Israeli couscous

●       1 teaspoon lime zest

●       ¼ cup toasted pepitas (pumpkin seeds)

●       1 cup fresh spinach, chopped

●       1 (15.5-ounce) can kidney beans, rinsed and drained

●       1 (14-to-16-ounce) extra firm tofu, pressed

●       2 summer squash

●       3 spring onions or 4 scallions

1.   Heat 2 tablespoons of oil in a small saucepan over medium heat. Add the oregano and cook for 30 seconds. Remove from the heat and set aside to cool.

2.   Combine the parsley, cilantro, chili peppers, garlic, vinegar, 2 tablespoons water, lime juice, and olive oil with oregano in the bowl of a food processor. Season with salt and pepper. Process until well minced. Set aside.

3.   Heat the 1¼ cups water to boil in a medium saucepan. Add the couscous, reduce the heat to low, cover the pot, and cook the couscous until tender and all the water is absorbed, about 10 minutes. Fluff with a fork, add the remaining teaspoon of olive oil, the pepitas, spinach, and beans. Cover the pot and continue to cook over medium heat until the spinach wilts, about 3 more minutes. Season with salt and pepper and set aside.

4.   Cut the tofu into 1 ½-inch cubes. Cut the squash in half lengthwise and cut each half into ½-inch half-rounds. Cut the onions into 1-inch pieces. Using 4-inch skewers, thread the squash onto skewers. Skewer the tofu, alternating with scallions, on separate skewers.

5.   Heat a grill pan over medium heat. Spray one side of the skewered veg and tofu and grill until cooked, about 3 minutes per side. Season with salt, and baste with sauce. Serve the couscous with the grilled veg, tofu, and chimichurri sauce.

If tofu isn’t your thing, or you’re more in the mood for meatless meat, try this BBQ Veggie Burger (courtesy of Minimalist Baker) on for bite.

●       1 cup (155 g) cooked brown rice

●       1 cup (120 g) raw walnuts (or sub bread crumbs)

●       1/2 tablespoon grapeseed or avocado oil, plus more for cooking

●       1/2 white onion (~55 g | 3/4 cup), finely diced

●       1 tablespoon (~8 g) each chili powder, cumin powder, and smoked paprika

●       1/2 teaspoon each sea salt and black pepper, plus more for coating burgers

●       1 tablespoon (12 g) coconut sugar (or sub organic brown or muscovado sugar)

●       1 1/2 cups (227 g) cooked black beans, well rinsed, drained and patted dry

●       1/3 cup (22 g) panko bread crumbs (if gluten-free, use gluten-free bread crumbs)

●       3-4 tablespoon (51-68 g) vegan BBQ sauce

1.   If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.

2.   Heat skillet over medium heat. Once skillet is hot, add raw walnuts and toast for 5 to 7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.

3.   In the meantime, heat the same skillet over medium heat. Once hot, add 1/2 tablespoon oil and onion. Season with a bit of salt and pepper and sauté for 3 to 4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.

4.   Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper, and coconut sugar and blend until a fine meal is achieved. Set aside.

5.   To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans.

6.   Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1 to 2 minutes, or until a moldable dough forms. If dry, add extra 1 to 2 tablespoons of BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.

7.   For larger burgers, divide into 5 patties (1/2 cup in size), or form 10 smaller burgers (1/4 cup in size). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.

8.   If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.

9.   Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers—only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.

10. Cook for 3 to 4 minutes or until well browned on the underside, then flip gently. They aren't as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3 to 4 minutes on other side.

11. Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).

12. Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2 to 3 days.

Sides: Check out these trendy takes on simple, grillable side dishes that’ll complement the smoky heat of your main course.

Grilled Avocado With Roasted Tomatoes (courtesy of One Green Planet)

●       3 avocados

●       3 limes, cut in wedges

●       1 1/2 cup grape tomatoes

●       1 cup corn, fresh or frozen

●       1 cup onion, chopped

●       3 serrano or jalapeno peppers

●       2 garlic cloves, peeled

●       1/4 cup cilantro leaves, chopped

●       1 tablespoon olive oil + more for avocados

●       Himalayan salt, to taste

●       Ground black pepper, to taste

●       Black beans (optional)

1.   Prepare the grill for a medium-hot fire.

2.   Set the oven to roast setting at 550ºF or as high as it will go.

3.   Line a baking sheet with parchment paper. Add tomatoes to a bowl along with the garlic cloves and corn. If using fresh corn, slice it from the cob and add to a bowl. Chop onion and add to bowl. Remove stems, membranes, and seeds from 2 of the peppers. Chop and add to the bowl. For more heat, leave the seeds and membranes in the peppers. Add 1 tablespoon of olive oil, salt, and pepper to the bowl then mix well to coat all the vegetables. Turn vegetables onto parchment paper.

4.   Place in oven and roast until lightly browned, turning once or twice during cooking. In the meantime, slice the avocados in half lengthwise. Coat each half of the flesh side of the avocado with a little olive oil. Place the avocados, flesh side down on the grill and grill until warmed through and slightly charred. If you don’t want to start the grill, roast the avocados in the oven with the other vegetables.

5.   Turn grilled avocados over and fill the center with the roasted vegetable mixture.

6.   Top with chopped cilantro and sliced peppers.

7.   Squeeze with fresh lime juice and serve with extra wedges of lime on the side.

Grilled Watermelon and Tomato Salad (courtesy of TreeHugger)

●       4 3/4-inch thick slices of seedless watermelon

●       4 ripe heirloom tomatoes, sliced into wedges

●       4 tablespoons extra virgin olive oil

●       Kosher salt and fresh ground pepper, to taste

●       1 tablespoon fresh lemon juice

●       4 teaspoons aged balsamic vinegar

●       8 small leaves fresh opal basil

●       8 small leaves of fresh green basil

●       Maldon sea salt, for garnish

1. Prepare a charcoal grill outdoors for direct grilling over high heat. Or, indoors, place a grill pan over high heat until very hot.

2. Using a 3 1/2-inch cookie cutter, cut the watermelon flesh into four rounds. Place on the grill grates or in grill pan, directly over the heat. Grill on one side only, until grill-marked and the melon emits a slightly smoky aroma, about 2 minutes. Transfer rounds, grill-marked sides up, to a platter.

3. Place the tomato wedges in a large bowl and toss gently with 2 tablespoons of the olive oil. Season to taste with kosher salt, pepper, and lemon juice.

4. Place a watermelon slice, grill-marked side up, in the center of each of four appetizer plates. Top each with an equal portion of tomatoes. Drizzle each salad with 1/2 tablespoon of remaining olive oil, and top each with 1 teaspoon balsamic vinegar. Garnish with opal basil and green basil and a few grains of Maldon salt, and serve.

Dessert: And finally, a healthy, simple treat to ensure your vegan Fourth of July BBQ ends with a bang.

Berry Fruit Tarts (courtesy of OneGreenPlanet)

Crust

●       1/4 cup dates

●       1/4 cup raisins

●       1/4 cup dried figs

Filling

●       1 or 2 bananas

●       2 tablespoons chia seeds (optional)

Topping

●       3/4 cup chopped strawberries

●       3/4 cup chopped kiwi

●       Whatever else you want

Crust

1.    Put all the ingredients in your food processor and pulse until everything is in small pieces that stick together—don’t process too much or it will get too sticky.

2.    Press into three lined tart tins. Put in the fridge.

Filling

1.    Mush the banana with fork and then add the chia seeds.

Assembly

1.    Take the crusts gently out of the tins.

2.    Spread the banana chia mix into the crusts and then top off with the fruit. Gobble.

 Photo courtesy of Emily von Euw, thisrawsomeveganlife.com