The new spring, summer and light meals of those seasons will remind you again that vegetarian or vegan recipes are made for these days. Most types of produce are in season, which makes summer a wonderful time to cook delicious food that is also nourishing. So we thought why not share some of our favourite vegetarian and vegan recipes which you can enjoy this summer. Every recipe delivers a big ol’ kiss of flavor and nutrition.
Grilled Vegetables with Tofu and Pesto Skewers: Summer has a fun addition to dishes as you can now have delicious grilled vegetable skewer accompanied by tofu. Choose a variety of colorful veggies with this recipe – I like bell peppers, zucchini, cherry tomatoes in red to add color pop and mushrooms. These gets cubed up small, then soaked in a mixture of olive oil, garlic, lemon juice and whatever fresh herbs you have (such as thyme or rosemary). Thread vegetables and tofu onto skewers, grill until tender-crisp and slightly charred. –> Drizzle skewers with plenty of vegan basil pestjsonuts, garlic, lemon juice and nutritional yeast (for the cheesy taste)pesto that uses fresh basil leaves This dish is not only beautiful but it provides a good protein and vitamin hit.
2. Summer Corn and Avocado Salad by Keeping Upw ith the Times1) I really want something cold, light but delicious on a hot summer day. Toss together in a bowl fresh avocado corn cherry tomatoes red onion with cilantro. Then squeeze the dressing of lime juice, a light drizzle olive oil, sea salt and crack deseeded pepper over it. If you like, sprinkle some smoked paprika or chili powder. Not only is it super simple to make, but you get a ton of good fats and fiber with this one too. The creamy avocado and sweet corn offers a nice textural contrast that will be a hit at any summer party.
3. Cold Cucumber and Mint Soup: This is another go-to in the summer, refreshing and rehydrating. Puree the cucumbers in a blender with mint, vegan yogurt (plain!), garlic and lemon juice. Add seasoning, salt and pepper. Cover and chill for at least 1 hour. The soup is light and refreshing perfect for a hot summer day. Together with a few more mint runner leaves, garnish each serving with 1 tbsp of olive oil drift over top. This is as if a cucumber raita and mint together in an avocado toast, the taste of freshness with cucumbers & spinach/ coriander-mint confetti dancing on your tongue replete with creamy yogurt without being heavy.
4. Vegan Stuffed Bell PeppersStuffed bell peppers have to be the most filling and easiest summer dinner idea! To keep it vegan, the peppers are filled with cooked quinoa, black beans and corn which is mixed together along side some diced canned tomatoes seasoned up with onions cumin, smoked paprika & chili powder. Place in oven and bake until peppers are crisp-tender, filling is heated through; sprinkle with vegan cheese if desired. Bake additional 5 minutes or until stuffing has melted (pictured below). Same with the Forney Burger, comes with guacamole or salsa served on the side for extra taste. Protein, fiber and great fats—these peppers are a complete meal in themselves; Feel free to customize with your favorites.
5. Watermelon and Feta Salad: This salad should normally be full of feta cheese, but you can definitely veganize it by substituting a plant-based choice to some yummy white cubes. Place large, plump watermelon cubes in serving bowl with cubed vegan feta and fresh mint leaves balanced by arugula or spinach. Add a light drizzle of balsamic glaze + olive oil, followed by sea salt and fresh cracked black pepper. The sweet and drippy nature of the watermelon is balanced perfectly by that salty tang vegan feta brings, then you add in mint for some freshness … Is your mouth watering yet? This recipe is cold, hydrating and the bomb on a hot summer day.
6. Eggplant and Chickpea Tagine Take 3: A bit heavier than a salad but perfect for summer this eggplant and chickpea tagine. A traditional dish of Maghreb made from eggplant together with chickpeas, tomatoes, onions and flour which is cooked in olive oil with various spices like cumin,Cinnamon,cJarazTarmerillç‰. Remove from the heat and simmer, stirring for a few seconds until most of the water has evaporated. Serve the tagine over a bed of couscous or quinoa topped with fresh cilantro and lemon. It’s going to be very large, but tasty and filling enjoying more plant-based protein along with fiber for a satisfying summer evening meal choice.
7. Vegan Chocolate Avocado Mousse — And for the finale, treat that special someone with this decadent vegan chocolate avocado mousse. Mash the ripe avocados with cocoa powder, maple syrup, vanilla extract and a pinch of salt using a mixer. Make it smooth and creamy. Chill the mousse in refrigerator for around 1-2 hours, and serve. Serve with fresh berries, a dollop of coconut whipped cream and some grated dark chocolate on top for an aesthetically pleasing treat that is equally tasty. It is creamy, decadent and satisfying because it contains lots of healthy fats from the avocado which makes this mousse a guilt-free dessert.
Featuring refreshing salads, cold soups and hearty main courses; these summer recipe ideas for vegetarians & vegans are surely not to be missed. Feast on the riches of spring with fresh, seasonal and super flavorful vegetarian & vegan recipes that everyone will love regardless!
