Must Try Vegan Recipes for Summer: 7 Delicious Meal Ideas
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Recipes in this Video
13 recipes
veganplant-basedgluten-freenut-freesoy-free
Vegan tacos are a modern twist on traditional Mexican street food, which typically features meat and cheese. They reflect a growing trend towards plant-based diets while maintaining the vibrant flavors of Mexican cuisine. These tacos celebrate fresh vegetables and legumes, making them both nutritious and satisfying. Today, they are enjoyed globally, often customized with various toppings and fillings to suit diverse palates.
Ingredients
- ●corn tortillas
- ●black beans
- ●avocado
- ●red onion
- ●cilantro
- ●lime
- ●jalapeño
- ●tomato
- ●corn
- ●bell pepper
- ●cumin
- ●smoked paprika
- ●garlic powder
- ●salt
- ●pepper
Instructions
- 1Warm corn tortillas in a skillet over medium heat until pliable, about 1-2 minutes per side.
- 2Rinse and drain black beans, then mash slightly with a fork.
- 3Sauté diced red onion and bell pepper in olive oil until softened, about 5-7 minutes.
- 4Add black beans to the skillet and season with cumin, smoked paprika, salt, and pepper; cook for 3-4 minutes.
- 5Remove from heat and stir in chopped cilantro and lime juice.
- 6Prepare toppings: dice tomatoes, slice avocado, and chop jalapeño.
- 7Assemble tacos by placing a spoonful of the black bean mixture on each tortilla.
- 8Top with diced tomatoes, avocado slices, and jalapeño.
- 9Garnish with additional cilantro and a squeeze of lime juice.
- 10Serve immediately with lime wedges on the side.
Ingredient Alternatives
black beans
Healthier: lentils
Cheaper: pinto beans
Lentils offer similar protein content with fewer calories.
avocado
Healthier: mashed peas
Cheaper: sliced cucumbers
Mashed peas provide creaminess with lower fat.
corn tortillas
Healthier: whole wheat tortillas
Cheaper: flour tortillas
Whole wheat adds fiber without sacrificing taste.
jalapeño
Healthier: bell pepper
Cheaper: banana pepper
Bell peppers offer sweetness without heat.
Techniques
sautéingmashingchoppingassembling
Equipment
skilletforkknifecutting board
🌶️🌶️🌶️Medium
Also Known As
Plant-Based TacosVegetarian Tacos
vegangluten-free
Ingredients
- ●1 cup cooked brown rice
- ●1 can black beans, drained and rinsed
- ●1 cup corn kernels (fresh or frozen)
- ●1 red bell pepper, diced
- ●1 avocado, sliced
- ●1/2 cup salsa
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●4 large whole wheat tortillas
- ●Salt and pepper to taste
Instructions
- 1In a large bowl, combine the cooked brown rice, black beans, corn, diced red bell pepper, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well.
- 2Lay out the whole wheat tortillas on a clean surface.
- 3Spoon an equal amount of the rice and bean mixture onto the center of each tortilla.
- 4Top each filling with sliced avocado and a spoonful of salsa.
- 5Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito.
- 6Place the burritos seam-side down on a plate or baking dish.
- 7If desired, you can lightly grill the burritos on a skillet for 2-3 minutes on each side to crisp them up.
- 8Serve warm with additional salsa on the side.
Equipment
large bowlskilletplate or baking dish
🌶️🌶️🌶️Low
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
This salad is inspired by the flavors of ceviche, typically made with fish, but here it is adapted to a fresh, vegetable-based version.
Ingredients
- ●2 cups mixed greens
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, diced
- ●1 avocado, diced
- ●1/2 red onion, thinly sliced
- ●1/4 cup fresh cilantro, chopped
- ●1 lime, juiced
- ●1/4 cup olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp chili flakes (optional)
Instructions
- 1In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, avocado, and red onion.
- 2In a separate small bowl, whisk together the lime juice, olive oil, salt, black pepper, and chili flakes if using.
- 3Pour the dressing over the salad and toss gently to combine all ingredients.
- 4Add the chopped cilantro and toss again lightly.
- 5Let the salad sit for about 5 minutes to allow the flavors to meld.
- 6Serve immediately as a refreshing side or light main dish.
Equipment
large bowlsmall bowlwhiskserving utensils
veganvegetariandairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup vegan mayonnaise
- ●1/2 cup finely chopped red onion
- ●1/2 cup chopped fresh dill
- ●1 cup diced cucumber
- ●1 cup diced avocado
- ●1 tbsp lemon juice
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp smoked paprika
Instructions
- 1In a mixing bowl, combine the vegan mayonnaise, chopped red onion, and fresh dill.
- 2Add the diced cucumber and avocado to the bowl.
- 3Pour in the lemon juice, salt, black pepper, and smoked paprika.
- 4Gently fold all the ingredients together until well combined.
- 5Taste and adjust seasoning if necessary.
- 6Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
- 7Serve chilled on toasted bread or crackers.
Equipment
mixing bowlspatulameasuring cupsmeasuring spoons
vegetariandairy-freegluten-free
Ingredients
- ●1 cup green olives, pitted
- ●1/2 cup capers, rinsed
- ●1/4 cup fresh parsley, chopped
- ●2 cloves garlic, minced
- ●1/4 cup olive oil
- ●1 tbsp lemon juice
- ●1/2 tsp black pepper
- ●1 baguette, sliced
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a food processor, combine the green olives, capers, parsley, garlic, olive oil, lemon juice, and black pepper. Pulse until the mixture is finely chopped but not pureed.
- 3Slice the baguette into 1/2 inch thick slices and arrange them on a baking sheet.
- 4Brush the baguette slices lightly with olive oil on both sides.
- 5Toast the baguette slices in the preheated oven for about 5-7 minutes, or until they are golden brown and crispy.
- 6Remove the toasted baguette from the oven and let it cool slightly.
- 7Spread a generous amount of the green tapenade mixture on each toasted baguette slice.
- 8If desired, sprinkle grated Parmesan cheese on top of the tapenade.
- 9Serve immediately as an appetizer or snack.
Equipment
food processorbaking sheetoven
veganplant-basedgluten-free
Originating from Mexico, quesadillas are a staple in Mexican cuisine, traditionally filled with cheese and various ingredients. The vegan version celebrates the same comforting qualities, using plant-based fillings that are both delicious and nutritious. Today, vegan quesadillas are enjoyed worldwide, appealing to those seeking plant-based options without sacrificing flavor.
Ingredients
- ●tortillas
- ●black beans
- ●bell peppers
- ●onion
- ●corn
- ●spinach
- ●jalapeños
- ●nutritional yeast
- ●cumin
- ●paprika
- ●olive oil
- ●lime juice
- ●cilantro
- ●salt
- ●black pepper
Instructions
- 1Heat olive oil in a skillet over medium heat.
- 2Sauté chopped onion and bell peppers until softened, about 5-7 minutes.
- 3Add corn, black beans, and jalapeños; cook for another 3-4 minutes.
- 4Stir in spinach and cook until wilted, about 2 minutes.
- 5Season with cumin, paprika, salt, and black pepper; mix well.
- 6Remove the filling from the skillet and set aside.
- 7Wipe the skillet clean and return to heat.
- 8Place a tortilla in the skillet; sprinkle with nutritional yeast.
- 9Add a portion of the vegetable filling on one half of the tortilla.
- 10Fold the tortilla over and cook until golden brown, about 3-4 minutes per side.
- 11Repeat with remaining tortillas and filling.
- 12Serve warm with lime juice and chopped cilantro.
Ingredient Alternatives
nutritional yeast
Healthier: ground flaxseed
Cheaper: parmesan cheese
Ground flaxseed adds healthy fats and fiber, while parmesan cheese can provide a similar cheesy flavor.
tortillas
Healthier: whole wheat tortillas
Cheaper: corn tortillas
Whole wheat tortillas offer more fiber, while corn tortillas are often less expensive.
Techniques
sautéingfolding
Equipment
skilletspatulacutting boardknife
🌶️🌶️🌶️Medium
Also Known As
Plant-Based QuesadillasVegetable Quesadillas
veganplant-basedgluten-freenut-freesoy-free
Originating from Mexico, nachos were created in the 1940s in Piedras Negras, where they became a popular snack. Traditionally topped with cheese and jalapeños, vegan nachos celebrate the same spirit of indulgence while catering to plant-based diets. Today, they are enjoyed globally, with countless variations reflecting local ingredients and flavors.
Ingredients
- ●tortilla chips
- ●vegan cheese
- ●black beans
- ●jalapeños
- ●avocado
- ●salsa
- ●corn
- ●red onion
- ●cilantro
- ●lime juice
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Spread tortilla chips evenly on a baking sheet.
- 3Sprinkle vegan cheese generously over the chips.
- 4Add black beans and corn evenly on top.
- 5Scatter jalapeños and red onion over the nachos.
- 6Bake in the oven until the cheese is melted, about 10-15 minutes.
- 7Remove from the oven and let cool slightly.
- 8Top with fresh avocado slices and cilantro.
- 9Drizzle with lime juice.
- 10Serve with salsa on the side.
Ingredient Alternatives
vegan cheese
Healthier: nutritional yeast
Cheaper: homemade cashew cheese
Nutritional yeast adds flavor with fewer calories.
tortilla chips
Healthier: baked pita chips
Cheaper: homemade tortilla chips
Baked pita chips are lower in fat.
black beans
Healthier: chickpeas
Cheaper: canned beans
Chickpeas provide a different texture and flavor.
salsa
Healthier: fresh pico de gallo
Cheaper: homemade salsa
Homemade salsa can be made with fresh ingredients.
Techniques
bakingassembling
Equipment
baking sheetovenserving platter
🌶️🌶️🌶️Mediumnone
Also Known As
Plant-Based NachosVegan Cheese Nachos
Ingredients
- ●1 cup Arborio rice
- ●4 cups vegetable broth
- ●1 medium onion, finely chopped
- ●2 cloves garlic, minced
- ●1/2 cup dry white wine
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup fresh lemon juice
- ●1 tbsp lemon zest
- ●2 tbsp olive oil
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh parsley for garnish
Instructions
- 1In a saucepan, heat the vegetable broth over low heat and keep it warm.
- 2In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic and sauté for another minute until fragrant.
- 4Stir in the Arborio rice and cook for 2-3 minutes, stirring frequently until the rice is lightly toasted.
- 5Pour in the white wine and cook until it has mostly evaporated, stirring constantly.
- 6Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
- 7Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 8Stir in the lemon juice, lemon zest, and grated Parmesan cheese. Season with salt and black pepper to taste.
- 9Remove from heat and let it sit for a couple of minutes before serving.
- 10Garnish with fresh parsley before serving.
Equipment
SaucepanLarge skilletLadleWooden spoon
gluten-freedairy-free
Originating from Vietnam, summer rolls, or 'gỏi cuốn', are a beloved street food that embodies freshness and balance. Traditionally filled with shrimp, herbs, and vermicelli, they are often served with a rich peanut sauce. Today, these rolls have gained popularity worldwide, with many variations incorporating different proteins and vegetables.
Ingredients
- ●rice paper wrappers
- ●shrimp
- ●rice vermicelli noodles
- ●lettuce
- ●mint leaves
- ●basil leaves
- ●cucumber
- ●carrots
- ●peanut sauce
- ●soy sauce
- ●lime
- ●garlic
- ●ginger
- ●sesame oil
- ●chili sauce
- ●salt
- ●black pepper
Instructions
- 1Cook rice vermicelli noodles according to package instructions, then drain and rinse under cold water.
- 2Peel and devein shrimp, then boil in salted water until pink and cooked through, about 2-3 minutes.
- 3Prepare a clean workspace and fill a shallow dish with warm water.
- 4Soak one rice paper wrapper in warm water for about 10-15 seconds until pliable.
- 5Lay the softened wrapper flat on a clean surface.
- 6Place a small amount of rice vermicelli noodles in the center of the wrapper.
- 7Add a few shrimp, lettuce leaves, mint leaves, basil leaves, cucumber strips, and carrot matchsticks on top of the noodles.
- 8Fold the sides of the wrapper over the filling, then roll from the bottom up to enclose the filling tightly.
- 9Repeat the process with remaining wrappers and filling ingredients.
- 10In a small bowl, mix peanut sauce with lime juice, minced garlic, and grated ginger for dipping.
- 11Serve summer rolls with dipping sauce on the side.
- 12Garnish with additional herbs and lime wedges if desired.
- 13Enjoy fresh with a drizzle of chili sauce for added heat.
shellfishpeanuts
vegetarian
Ingredients
- ●2 cups cherry tomatoes
- ●2 tablespoons olive oil
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1/2 teaspoon garlic powder
- ●8 ounces spaghetti
- ●1/4 cup fresh basil, chopped
- ●1/4 cup grated Parmesan cheese
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a baking dish, combine cherry tomatoes, olive oil, salt, black pepper, and garlic powder. Toss to coat the tomatoes evenly.
- 3Roast the tomatoes in the preheated oven for 20-25 minutes, or until they are blistered and caramelized.
- 4While the tomatoes are roasting, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 5Once the tomatoes are done, remove them from the oven and gently mash them with a fork to release their juices.
- 6In a large mixing bowl, combine the cooked spaghetti with the roasted tomatoes and their juices. Toss to combine.
- 7Add the chopped basil and grated Parmesan cheese to the spaghetti and mix well.
- 8Serve immediately, garnished with additional basil and cheese if desired.
Equipment
baking dishpotcolandermixing bowl
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/4 cup granulated sugar
- ●1/2 cup unsalted butter, chilled and cubed
- ●6-8 tbsp ice water
- ●3 cups rhubarb, chopped
- ●1/2 cup granulated sugar (for filling)
- ●1 tbsp cornstarch
- ●1 tsp vanilla extract
- ●1 egg (for egg wash)
- ●1 tbsp milk (for egg wash)
Instructions
- 1In a large bowl, combine the flour, salt, and sugar for the crust.
- 2Add the chilled, cubed butter to the flour mixture and mix until it resembles coarse crumbs.
- 3Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- 4Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 5Preheat the oven to 375°F (190°C).
- 6In another bowl, mix the chopped rhubarb, sugar, cornstarch, and vanilla extract to make the filling.
- 7On a floured surface, roll out the dough into a 12-inch circle.
- 8Transfer the dough to a parchment-lined baking sheet.
- 9Spoon the rhubarb filling into the center of the dough, leaving a 2-inch border.
- 10Fold the edges of the dough over the filling, pleating as necessary to create a rustic look.
- 11In a small bowl, whisk together the egg and milk to make the egg wash. Brush the edges of the galette with the egg wash.
- 12Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Equipment
mixing bowlrolling pinbaking sheetparchment paperwhisk
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-freelow-carbpaleo
Ingredients
- ●1 large head of cauliflower
- ●1/4 cup olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp garlic powder
- ●1 tsp smoked paprika
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup fresh cilantro, chopped
- ●2 tbsp red wine vinegar
- ●1/2 tsp red pepper flakes
- ●1/2 tsp oregano
- ●1/2 tsp salt
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Remove the leaves from the cauliflower and trim the stem, keeping the head intact.
- 3Slice the cauliflower into 1-inch thick steaks, making about 2-3 steaks per head.
- 4In a small bowl, mix together olive oil, salt, black pepper, garlic powder, and smoked paprika.
- 5Brush both sides of the cauliflower steaks with the olive oil mixture and place them on a baking sheet.
- 6Roast the cauliflower steaks in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
- 7While the cauliflower is roasting, prepare the chimichurri sauce by combining parsley, cilantro, red wine vinegar, red pepper flakes, oregano, and salt in a bowl.
- 8Drizzle in some olive oil and mix well until combined.
- 9Once the cauliflower steaks are done, remove them from the oven and let them cool slightly.
- 10Serve the roasted cauliflower steaks topped with chimichurri sauce.
Equipment
baking sheetmixing bowlknifecutting board
🌶️🌶️🌶️Low
Ingredients
- ●1 loaf of white bread
- ●200g cream cheese
- ●200g mayonnaise
- ●1/2 cup sour cream
- ●1/2 cup chopped fresh dill
- ●1/2 cup chopped chives
- ●200g smoked salmon
- ●1 cucumber, thinly sliced
- ●2 tomatoes, sliced
- ●4 hard-boiled eggs, sliced
- ●Salt and pepper to taste
- ●Lettuce leaves for garnish
Instructions
- 1Trim the crusts off the bread and cut the loaf into three equal layers.
- 2In a bowl, mix the cream cheese, mayonnaise, sour cream, dill, chives, salt, and pepper until smooth.
- 3Spread a layer of the cream cheese mixture on the first layer of bread.
- 4Layer half of the smoked salmon on top of the cream cheese mixture.
- 5Add a layer of cucumber slices and then another layer of the cream cheese mixture.
- 6Place the second layer of bread on top and repeat the process with the remaining smoked salmon, cucumber, and cream cheese mixture.
- 7Top with the final layer of bread and cover the entire cake with the remaining cream cheese mixture.
- 8Garnish the top with sliced tomatoes, hard-boiled eggs, and lettuce leaves.
- 9Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
- 10Slice into wedges and serve cold.
Equipment
mixing bowlknifecutting boardrefrigerator
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