These plant-based tacos are loaded with texture and flavor! Crispy roasted chickpeas, double battered cauliflower and homemade pico de gallo are served on a bed of greens and drizzled with vegan ranch.
If it’s not too hot to turn on the oven, make these plant-based stuffed peppers with quinoa, black beans, corn and green onion. Slathered in tomato sauce and topped with sour cream and avocado, this dinner idea is so tasty!
Summer rolls are the perfect fresh vegan summer dinner! It’s so much fun to fill your rice paper sheets with colorful crunchy veggies, marinated tofu, avocado and anything else you like. Serve with creamy peanut sauce!
Kebabs or veggie skewers are the perfect vegan summer dinner idea! Build them out of fresh veggies like poblano, zucchini, red onion, cherry tomatoes and cubed tofu, then marinate in chimichurri sauce and grill until browned and crispy.
No matter if you want to throw together a family-friendly dinner or entertain guests at a garden party, these vegan gyros made from shredded oyster mushrooms are a true hit! Fill them in pita pockets alongside fresh veggies and a homemade tzatziki sauce.
Bright, refreshing, sweet and salty: this summer salad is everything you want after a hot day! Watermelon, cucumber and avocado are drizzled with a simple olive oil vinaigrette and can be served with crusty bread or another filling side.
This no-tuna chickpea salad sandwich comes together in just 10 minutes and is packed with plant-based protein! It doubles as a lunchbox option or quick dinner for the whole family when it’s too hot to cook.
Looking for a super simple dinner idea? Cook your favorite pasta and serve it in a cannellini bean puree flavored with roasted garlic, thyme, salt and pepper. Perfect with some roasted broccoli and olives!
Enjoy your favorite summer flavors with these colorful vegan fish tacos! Light and refreshing, they are filled with red cabbage coleslaw, pickled onions, avocado, lime and beer-battered “fish” made of hearts of palm.
You’ll love these refreshing and satisfying vegan summer dinner recipes when the days are long and hot! Perfect for families, entertaining or meal prep. The following quick and easy veggie tart is crowd-pleasing, customizable and a true eye-catcher.
1 sheet frozen puff pastry, thawed
1 small onion, thinly sliced
1 tablespoon olive oil
½ cup almond ricotta (110 g)
1 tablespoon dried oregano
Salt & pepper to taste
6 tomatoes, thinly sliced
3 tablespoons vegan parmesan
Preheat the oven to 400 °F (200 °C) and line two baking sheets with parchment paper.
Arrange the onion in a single layer on a baking sheet and place in the oven for a few minutes to pre-roast them.
Meanwhile, unfold the puff pastry on the second baking sheet and roll with a pin. Create a border using your hands.
Brush with olive oil, then spread with almond ricotta. Sprinkle with dried oregano, salt, pepper and vegan parmesan.
Remove the onion from the oven and arrange it on the ricotta. Add the tomato slices, creating an alternating pattern if you like.
Place in the oven for 15-17 minutes or until the crust is golden brown.
Decorate with fresh basil and serve warm!
Use other seasonal veggies for this tart, too.
If vegan parmesan is hard to come by, use some nutritional yeast instead.
Find 25+ more easy vegan summer recipes in the article above!
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.