Have you ever found yourself fresh out of ideas on what to prepare for dinner during the summer months? Here’s 3 summer vegan meal ideas that won’t have you standing over a hot stove all day! I don’t like cooking very much in the summer because of the hot weather so having some recipes that can be served cold are well appreciated. During the summer I normally crave fresh produce eaten in its rawest form. With delicious meals that experiment with raw flavorful produce, trust me, your taste buds will thank you.
Chickpea Salad
- 1 cup chickpeas soaked overnight and cooked thoroughly or 1 15oz canned chickpeas (drained and rinsed)
- 1/2 cup celery, sliced
- 1/2 cup carrots, diced
- 1/4 cup scallions (green onion), sliced
- 1/3 cup vegan mayo
- 1 – 2 tablespoons Dijon mustard
- 1/4 teaspoon garlic powder
- salt + pepper, to taste
- juice of 1 lemon, optional (adds brightness)
- small handful pepitas (pumpkin seeds), optional
- paprika (regular or smoked paprika), to garnish
Original recipe adapted from simple-veganista.com
Vegan Summer Rolls
- 1 avocado, sliced into matchsticks
- 1 large cucumber, cut into matchsticks
- 2 mangos, cut into matchsticks
- 1 cup cilantro, roughly chopped
- 2 cups chopped lettuce
- 8 to 10 rice paper wrappers
Tahini Dipping Sauce
- 1/4 cup tahini 1-2 tsp coconut aminos or soy sauce
- 1-2 tsp agave or maple syrup
- a bit of water to thin the consistency
Original recipe adapted from thishealthytable.com
Vegan Summer Curry
- 3 tablespoons grapeseed oil
- 2 shallots (chopped)
- 6 garlic cloves
- 1 tsp ginger (grated)
- 12 ounces baby potatoes
- 1 tbsp Thai red curry paste (vegan)
- 4 cups vegetable broth
- 15 ounces full fat coconut milk
- 1 tbsp agave nectar 2
- tsp soy sauce or coconut aminos
- 1 yellow squash (sliced)
- 1 zucchini (sliced)
- 6 ounces vermicelli (soaked according to package directions) or any other pasta
- salt + pepper to taste
Original recipe adapted from rabbitsandwolves.com
