Summer is here, and with it comes a desire for refreshing, light, and delicious meals that can be enjoyed both indoors and outdoors. As we bid adieu to hearty winter stews and soups, our taste buds crave the bright flavors and textures of the season. Whether you’re hosting a backyard BBQ or simply looking for some inspiration for your daily lunches, these 18 vegan summer recipes are sure to delight.
From classic salads like Grilled Watermelon Salad with Mint and Lime to cool and creamy soups like Chilled Avocado Cucumber Soup, our collection has something for everyone. And if you’re in the mood for something a little more substantial, Quinoa and Black Bean Stuffed Peppers or Vegan Gazpacho with Fresh Herbs are great options.
Grilled Watermelon Salad with Mint and Lime
Beat the heat with this sweet and tangy summer salad! This refreshing recipe combines the natural sweetness of grilled watermelon with the cooling flavors of mint and lime.
Ingredients:
– 1 ripe watermelon, cut into 1-inch cubes
– 1/4 cup fresh mint leaves, chopped
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
– Optional: feta cheese or toasted pistachios for added flavor
Instructions:
1. Preheat grill to medium-high heat.
2. Place watermelon cubes on a piece of aluminum foil and wrap loosely.
3. Grill watermelon for 5-7 minutes, turning occasionally, until slightly caramelized.
4. In a large bowl, combine grilled watermelon, chopped mint, and lime juice.
5. Season with salt to taste.
6. Garnish with feta cheese or toasted pistachios if desired.
Cooking Time: 10-12 minutes
Chilled Avocado Cucumber Soup
Beat the heat with this light and creamy chilled soup that combines the richness of avocados with the refreshing crunch of cucumbers. Perfect for a hot summer day or as a unique appetizer for any occasion.
Ingredients:
– 2 ripe avocados
– 1 large cucumber, peeled and seeded
– 1/4 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine avocados, cucumber, Greek yogurt, and lime juice.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning with salt and pepper if desired.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld together.
5. Serve cold, garnished with fresh cilantro leaves if desired.
Cooking Time: None! This soup is best served chilled, straight from the refrigerator.
Zesty Lemon Basil Pasta Salad
This refreshing pasta salad combines the bright flavors of lemon, basil, and garlic with tender al dente pasta, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 8 oz. bowtie pasta
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper.
3. Add cooked pasta to the bowl and toss to combine.
4. Stir in chopped basil.
5. Taste and adjust seasoning as needed.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15 minutes
Vegan Summer Rolls with Peanut Dipping Sauce
These refreshing summer rolls are filled with crunchy vegetables, soft noodles, and savory tofu, perfect for a hot summer day. Serve them with a creamy peanut dipping sauce for an added layer of flavor.
Ingredients:
– 1 package of rice paper wrappers (usually found in the international aisle)
– 1/2 cup cooked tofu, cut into small pieces
– 1/2 cup noodles, such as soba or rice noodles, cut into small pieces
– 1/2 cup shredded carrots
– 1/4 cup chopped cilantro
– 1/4 cup sliced cucumber
– Peanut dipping sauce (recipe below)
– Lime wedges, for serving
Instructions:
1. Fill a large bowl with warm water.
2. Place a rice paper wrapper in the water and let it soften for about 10 seconds.
3. Remove the wrapper from the water and place it on a clean surface.
4. Arrange the tofu, noodles, carrots, cilantro, and cucumber in the center of the wrapper.
5. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
6. Repeat with remaining wrappers and filling.
Peanut Dipping Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 1 tablespoon maple syrup
– 2 tablespoons water
– Lime juice, to taste
Combine all ingredients in a bowl and whisk until smooth. Serve with the summer rolls.
Cooking Time: None (assembly only)
Rainbow Veggie Skewers with Balsamic Glaze
Brighten up your plate with these vibrant Rainbow Veggie Skewers, perfectly balanced by a rich and tangy Balsamic Glaze. Perfect for a quick and easy snack or as a colorful addition to any meal.
Ingredients:
• 1 cup mixed vegetables (bell peppers, zucchini, cherry tomatoes, carrots, yellow squash)
• 10 bamboo skewers
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Thread the mixed vegetables onto the skewers, leaving a small space between each piece.
3. Drizzle with olive oil and season with salt and pepper.
4. Bake for 15-20 minutes or until the vegetables are tender and lightly caramelized.
5. Meanwhile, whisk together balsamic vinegar and 1 tablespoon of water to create the glaze.
6. Remove the skewers from the oven and brush with the Balsamic Glaze.
7. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Coconut Mango Smoothie Bowl
Start your day with a refreshing and nutritious Coconut Mango Smoothie Bowl! This tropical treat combines the creaminess of coconut milk with the sweetness of ripe mango, topped with crunchy granola and fresh fruit.
Ingredients:
– 1 cup frozen mango chunks
– 1/2 cup unsweetened coconut milk
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Ice cubes (as needed)
– Toppings: sliced almonds, shredded coconut, and diced fresh pineapple
Instructions:
1. In a blender, combine frozen mango, coconut milk, honey, and vanilla extract.
2. Blend until smooth and creamy, adding ice cubes if desired for a thicker consistency.
3. Pour the smoothie into a bowl and top with sliced almonds, shredded coconut, and diced fresh pineapple.
4. Serve immediately and enjoy!
Cooking Time: None! This recipe is ready in just 5 minutes.
Quinoa and Black Bean Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the earthy goodness of quinoa with the bold taste of black beans, all wrapped up in a vibrant bell pepper.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1 cup cooked black beans, rinsed and drained
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together quinoa, black beans, onion, garlic, cumin, paprika, salt, and pepper.
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Cover the baking dish with aluminum foil and bake for 25 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, until peppers are tender.
Cooking Time: 35-40 minutes
Tomato and Peach Caprese Salad
This refreshing salad combines the sweetness of peaches with the tanginess of tomatoes, all tied together with creamy mozzarella cheese. Perfect for a light and satisfying summer meal.
Ingredients:
– 2 ripe tomatoes, sliced into 1/4-inch thick rounds
– 1 ripe peach, sliced into 1/4-inch thick wedges
– 8 oz fresh mozzarella cheese, sliced into thin rounds
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Arrange the tomato slices on a large plate or platter.
2. Top each tomato slice with a round of mozzarella cheese, a wedge of peach, and a drizzle of olive oil.
3. Season with salt and pepper to taste.
4. Garnish with fresh basil leaves, if desired.
5. Serve immediately and enjoy!
Cooking Time: None! This salad is best served fresh.
Cold Sesame Noodles with Crispy Tofu
A refreshing summer dish that combines the flavors of sesame and soy sauce with crispy tofu, perfect for a quick lunch or dinner.
Ingredients:
– 8 oz noodles (rice noodles or soba work well)
– 1/2 cup tahini
– 1/4 cup soy sauce
– 2 tbsp honey
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1/4 cup chopped green onions for garnish
– 1 block firm tofu, cut into bite-sized pieces
– Vegetable oil for frying
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine tahini, soy sauce, honey, rice vinegar, and ginger. Blend until smooth.
3. Heat 1-2 inches of vegetable oil in a large skillet over medium-high heat. Fry tofu pieces until golden brown, about 3-4 minutes per side.
4. Combine cooked noodles with sesame sauce and toss to coat.
5. Garnish with green onions and crispy tofu pieces.
Cooking Time: 15-20 minutes
Vegan Gazpacho with Fresh Herbs
Cool off on a hot summer day with this refreshing vegan gazpacho, bursting with flavor from fresh herbs. This recipe is perfect for a light and easy lunch or dinner.
Ingredients:
– 2 cups diced tomatoes
– 1 cup diced bell peppers
– 1/2 cup diced cucumber
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine tomatoes, bell peppers, cucumber, parsley, basil, and garlic.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour the dressing over the vegetables and stir until well combined.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10 minutes (prep), 30 minutes (chilling)
Grilled Portobello Mushroom Burgers
A flavorful vegetarian alternative to traditional burgers, this recipe features meaty portobello mushrooms grilled to perfection and topped with your favorite condiments.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 hamburger buns
– Lettuce, tomato, cheese, and any other desired toppings
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, salt, and pepper.
3. Brush the mixture evenly onto both sides of the mushrooms.
4. Place the mushrooms on the grill and cook for 4-5 minutes per side, or until tender and slightly charred.
5. Assemble burgers by placing a mushroom “patty” on each bun and adding desired toppings.
Cooking Time: 12-15 minutes
Chickpea and Avocado Wraps with Tahini Dressing
These flavorful wraps are a perfect combination of creamy avocado, nutty chickpeas, and tangy tahini dressing. Perfect for a quick lunch or snack.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 ripe avocados, mashed
– 4 whole wheat tortillas
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lemon juice
– 1 teaspoon tahini paste
– Salt and pepper to taste
Instructions:
1. Preheat a dry skillet over medium heat.
2. Add the chickpeas and cook, stirring occasionally, until lightly toasted (5-7 minutes).
3. In a separate bowl, mix together the mashed avocado, lemon juice, and tahini paste.
4. Warm the tortillas in the microwave for 10-15 seconds or wrap them in foil and heat them in the oven at 350°F (175°C) for 2-3 minutes.
5. Assemble the wraps by spreading a layer of the chickpea mixture onto each tortilla, followed by some mashed avocado and a sprinkle of cilantro.
6. Serve immediately.
Cooking Time: 15-20 minutes
Berry and Spinach Salad with Maple Vinaigrette
This sweet and savory salad combines fresh berries, baby spinach, and crunchy pecans in a tangy maple vinaigrette. Perfect for a light lunch or as a refreshing side dish.
Ingredients:
– 4 cups baby spinach
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 1/2 cup chopped pecans
– 2 tbsp pure maple syrup
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach and berries.
2. In a small bowl, whisk together maple syrup, apple cider vinegar, and Dijon mustard.
3. Pour vinaigrette over the salad and toss to coat.
4. Sprinkle chopped pecans on top and serve immediately.
Cooking Time: 10 minutes
Vegan Coconut Lime Ice Cream
Experience the tropical flavors of coconut and lime in this creamy vegan ice cream that’s perfect for hot summer days.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup granulated sugar
– 1/4 cup freshly squeezed lime juice
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. Open the coconut milk and scoop out the solid coconut cream into a blender or food processor.
2. Add the sugar, lime juice, vanilla extract, and salt to the blender.
3. Blend until smooth and creamy, stopping to scrape down the sides as needed.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, scoop and serve immediately.
Cooking Time: 2 hours (including churning time)
Grilled Corn on the Cob with Chili Lime Butter
Elevate your backyard BBQ game with this easy and mouthwatering recipe that combines the natural sweetness of corn with the spicy kick of chili peppers and the brightness of lime.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons chili flakes
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together softened butter, chili flakes, and lime juice until well combined.
3. Brush the chili lime butter mixture evenly onto each ear of corn.
4. Grill corn for 10-12 minutes, turning every 3-4 minutes, or until slightly charred and tender.
5. Season with salt and pepper to taste.
6. Garnish with chopped cilantro or scallions, if desired.
Cooking Time: 10-12 minutes
Fresh Pineapple Salsa with Tortilla Chips
This vibrant and tangy salsa is perfect for snacking on a warm day or as a refreshing accompaniment to your favorite Mexican dishes. The sweetness of the pineapple pairs perfectly with the crunch of tortilla chips.
Ingredients:
– 1 cup fresh pineapple chunks
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 cloves garlic, minced
– Salt to taste
– Tortilla chips for serving
Instructions:
1. In a medium bowl, combine pineapple, red onion, jalapeño, lime juice, and garlic.
2. Stir until well combined.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled with tortilla chips.
Cooking Time: None! Just prepare and chill.
Cold Brew Coffee and Almond Milk Popsicles
Beat the heat with these refreshing popsicles that combine the rich flavor of cold brew coffee with the creamy smoothness of almond milk. Perfect for a hot summer day!
Ingredients:
– 1 cup strong brewed cold brew coffee
– 1 cup unsweetened almond milk
– 1/4 cup granulated sugar (optional)
– Popsicle sticks and molds
Instructions:
1. In a large bowl, whisk together the cold brew coffee and almond milk until well combined.
2. If desired, add the granulated sugar and whisk until dissolved.
3. Pour the mixture into popsicle molds, leaving about 1/4 inch at the top for expansion.
4. Insert popsicle sticks and place in the freezer.
5. Freeze for at least 4 hours or overnight.
Cooking Time: 4 hours (or overnight)
Vegan Pesto Zucchini Noodles
Vegan Pesto Zucchini Noodles Recipe
A delicious and healthy vegan twist on classic pesto pasta, using zucchini noodles instead of traditional spaghetti. This recipe is quick, easy, and packed with nutrients.
Ingredients:
– 4 medium zucchinis
– 1/2 cup freshly made vegan pesto sauce (homemade or store-bought)
– 1 tablespoon olive oil
– Salt to taste
– Grated nutritional yeast for garnish (optional)
Instructions:
1. Spiralize the zucchinis into noodles.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the zucchini noodles and cook for 2-3 minutes, or until slightly tender but still crisp.
4. Stir in the vegan pesto sauce and season with salt to taste.
5. Serve immediately, garnished with grated nutritional yeast if desired.
Cooking Time: 10-12 minutes
Summary
Beat the heat with these refreshing vegan summer recipes! From cooling salads to savory skewers, and even sweet treats, this collection has got you covered. Try the Grilled Watermelon Salad with Mint and Lime for a light and zesty treat, or go for the Chilled Avocado Cucumber Soup for a creamy and refreshing snack. Plus, there are plenty of options for meal prep and on-the-go eats. Whether you’re in the mood for something spicy, sweet, or savory, these 18 recipes are sure to delight your taste buds this summer!
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