Make the most of the sunny weather with ten of our favorite vegan summer recipes. Best enjoyed al fresco, with or without a glass of chilled rosé!April 28, 2022 5:19 pm August 26, 2021 11:19 am
It must be some deeply rooted part of the human psyche that when the sun finally peeks beyond the clouds and the temperature heats up, we are inspired to cook all our food over an open fire.
Summer is barbecue season. We love enormous family gatherings in back gardens, the designated chief barbecuer carefully tending the grill while others chat, kids play and glasses are clinked together. It’s the spirit of summer.
However, barbecues are traditionally the realm of meat. That presents a bit of a problem for those of us who don’t eat animal products.
The following vegan summer recipes all make delicious dishes which you can take along to an omnivorous barbecue. They will likely be snaffled by the non-vegans too, so be sure to take plenty!
Or, they can simply be enjoyed at home as an easy dinner on a hot day.
They’ve all been chosen because they’re light, refreshing and intensely moreish. Just the ticket in the hot summer months!
Vegan summer rolls
If any dish personifies the word ‘refreshing’ better than our crunchy vegan summer rolls, we’ve yet to find it.
Inspired by a classic Vietnamese recipe, our summer rolls are made with crunchy raw vegetables and silky rice noodles. Almonds add protein and a lovely textural contrast.
To finish, wrap the whole lot up in a rice paper wrapper. While the first go might seem a bit intimidating, after a couple of tries you’ll be rolling like a pro!
But the real secret to our vegan summer rolls is the zingy bergamot dressing, Keep it apart from your rolls until you’re ready to eat, then dip your way to crunchy, zesty bliss.
Cauliflower steaks with parsley chimichurri
These cauli steaks are brushed with a flavorsome mixture of tamari, paprika and olive oil before being roasted. Any cauliflower steak sceptics will be making a beeline for these as soon as they smell the deep, savory flavors coming from the oven.
However, if you’re on your way to a barbecue, these also make an excellent vegan option. We recommend cutting the cauliflower and brushing each steak with the marinade before you go, to leave the flavors to infuse.
Then simply pop on the barbecue and grill until the steaks are tender and slightly charred.
For extra gourmet points, take along a Tupperware of our irresistible chimichurri sauce.
This South American condiment made with lashings of fresh parsley, olive oil, hemp seed oil and garlic is a traditional accompaniment to the famous Argentinian parilla. It’s designed to go with the flavors of grilled food, including meat, so it’s a great item to take along that everyone can share.
Vegan poke bowl
If the sunshine is making you long for tropical island vibes, treat yourself to an exotic dinner with our vegan poke bowl recipe.
Originally a traditional Hawaiian dish consisting of freshly-caught fish, seaweed and kukui nuts, poke has taken the world by storm. There are many different versions out there, featuring myriad types of rice, fish, fruit and veggies. There are Japanese-influenced pokes, spicy pokes, and even pokes that are entirely fish-free.
Our recipe falls into the latter category and is completely vegan. Tofu provides protein and substance while mango adds tropical flavor. Add an addictive dressing made with soy, lime and umeboshi plum vinegar, and you have the dinner of your dreams.
Top tip: if you’re an ex-pescatarian and miss the flavors of the sea, break a sheet of nori and sprinkle over the top of your poke bowl. Divine flavor, and it contains vitamin B12!