27+ Delicious Summer Vegan Recipes to Beat the Heat and Satisfy Your Taste Buds

Summer is the perfect time to enjoy fresh, vibrant, and light meals, and what better way to embrace the season than with plant-based dishes bursting with seasonal flavors?

Whether you’re hosting a backyard barbecue, preparing a picnic, or just looking to cool down with a refreshing dish, summer vegan recipes are a fantastic choice.

These recipes are full of bright, delicious ingredients that not only taste amazing but are also packed with nutrients to keep you energized through the sunny days.

From light salads to refreshing drinks and satisfying main courses, we’ve rounded up over 27+ summer vegan recipes that will help you make the most of the season.

27+ Delicious Summer Vegan Recipes to Beat the Heat and Satisfy Your Taste Buds

Summer is all about enjoying fresh, flavorful food, and these 27+ vegan recipes are the perfect way to indulge in the tastes of the season without compromising on nutrition.

Whether you’re looking to refresh with a chilled soup, add a burst of flavor to your barbecue with smoky grilled dishes, or enjoy a fruity dessert, these plant-based recipes will keep you cool, satisfied, and nourished all summer long.

So, grab your favorite seasonal produce and start cooking these mouthwatering vegan meals for your next summer gathering—or just treat yourself to a wholesome, delicious meal any day of the week.

Grilled Pineapple & Tofu Skewers with Spicy Coconut Glaze

Sweet, smoky, and spicy—these tropical skewers are a summer favorite that strike the perfect balance between fresh and fiery.

The combination of grilled pineapple and marinated tofu, glazed with a spicy coconut sauce, makes this dish a colorful showstopper at any barbecue or picnic. Plus, it’s protein-packed and completely plant-based, making it a satisfying main or side.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 1 cup fresh pineapple chunks
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into chunks
• Wooden or metal skewers (if wooden, soak in water for 30 minutes)

For the Spicy Coconut Glaze:

• 1/2 cup canned coconut milk
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tsp lime juice
• 1–2 tsp sriracha or chili paste (to taste)
• 1/2 tsp grated fresh ginger
• Pinch of salt

Instructions:

1. In a small saucepan, combine all glaze ingredients. Simmer for 5 minutes over medium heat until slightly thickened. Let cool.
2. Thread tofu, pineapple, bell pepper, and onion onto skewers.
3. Preheat grill (or grill pan) to medium-high heat.
4. Brush skewers with glaze and grill for 3–4 minutes per side, brushing with more glaze as they cook.
5. Serve hot with a drizzle of leftover glaze or extra lime wedges.

These skewers are a tropical delight that’s not only visually appealing but also packed with contrasting flavors—sweet pineapple, creamy tofu, and spicy coconut.

They’re quick to throw together and guaranteed to impress at summer cookouts.

Creamy Avocado Cucumber Gazpacho

When the sun is blazing and you need something cool, this avocado cucumber gazpacho delivers the ultimate refreshment.

This chilled soup is silky smooth, bursting with fresh herbs, and laced with a subtle kick of garlic and lime. It’s hydrating, nutrient-dense, and comes together in just minutes—no stove required!

Ingredients:

• 2 ripe avocados
• 1 large cucumber, peeled and chopped
• 1/2 cup fresh cilantro
• 1/4 cup fresh basil (optional)
• 2 green onions
• 1 garlic clove
• 2 tbsp lime juice
• 1 1/2 cups cold water
• Salt and pepper to taste
• Olive oil and chili flakes for garnish

Instructions:

1. Add all ingredients (except garnish) to a blender. Blend until completely smooth.
2. Taste and adjust lime, salt, and pepper as needed.
3. Chill in the fridge for at least 30 minutes before serving.
4. Serve cold, drizzled with olive oil and sprinkled with chili flakes.

Light yet indulgent, this gazpacho is the perfect starter or light lunch on a steamy day.

The avocado adds creaminess without dairy, and the cucumber keeps it crisp and refreshing. It’s like a green smoothie meets savory soup—only better.

Watermelon & Mint Quinoa Salad

This watermelon quinoa salad is the essence of summer in a bowl—juicy, crunchy, minty, and citrusy.

It’s a vibrant mix of textures and flavors, featuring sweet watermelon, fluffy quinoa, cooling mint, and a tangy lime dressing. It’s light enough for lunch, yet filling enough to be a main course at a summer gathering.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups cubed watermelon
• 1/2 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 1/4 small red onion, thinly sliced
• 1/4 cup toasted sunflower seeds (optional)

For the Lime Dressing:

• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Bring quinoa and water to a boil in a saucepan. Reduce heat, cover, and simmer for 15 minutes. Let it cool.
2. In a large bowl, combine cooled quinoa, watermelon, mint, parsley, onion, and sunflower seeds.
3. In a small bowl, whisk together all dressing ingredients.
4. Pour dressing over the salad and toss gently. Chill before serving.

This salad is a refreshingly unexpected way to enjoy watermelon.

It’s the kind of dish that disappears quickly at potlucks and picnics—and once you’ve had it, you’ll want to make it all summer long. The mix of juicy fruit and earthy grains makes every bite bright and satisfying.

Chili-Lime Grilled Corn with Vegan Cotija

Grilled corn on the cob is a summer staple, but this version takes it up a notch with bold chili-lime seasoning and a sprinkle of tangy vegan cotija.

It’s smoky, zesty, and a little bit messy—in the best possible way. Whether you’re making it for a backyard BBQ or a quick weeknight dinner, it’s a guaranteed crowd-pleaser.

Ingredients:

• 4 ears of fresh corn, husks removed
• 2 tbsp olive oil or melted vegan butter
• 1 tsp chili powder
• Zest and juice of 1 lime
• Salt, to taste

Vegan Cotija (Optional):

• 1/4 cup raw cashews
• 1 tbsp nutritional yeast
• 1/2 tsp sea salt
• 1/2 tsp apple cider vinegar or lime juice

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix olive oil, chili powder, lime zest, and a pinch of salt.
3. Brush the corn with the mixture and grill for about 10 minutes, turning occasionally, until charred and tender.
4. For vegan cotija: Pulse all ingredients in a food processor until crumbly.
5. Sprinkle the corn with vegan cotija and serve with lime wedges.

This flavorful spin on Mexican-style grilled corn is both nostalgic and elevated.

The chili-lime combo wakes up your taste buds, and the faux cotija brings a creamy, cheesy finish without dairy. A must-have side dish for your next summer cookout.

Rainbow Veggie Rice Paper Rolls with Peanut Dipping Sauce

These colorful, crunchy rice paper rolls are the ultimate make-ahead summer lunch or light dinner.

Packed with fresh vegetables and herbs, they’re a fun, hands-on meal that feels both fancy and fuss-free. Paired with a creamy, sweet-savory peanut sauce, they’re as satisfying as they are refreshing.

Ingredients:

• 8–10 rice paper wrappers
• 1 carrot, julienned
• 1 cucumber, julienned
• 1 bell pepper, thinly sliced
• 1/2 avocado, sliced
• 1/2 cup red cabbage, shredded
• Fresh mint and basil leaves
• Cooked vermicelli noodles (optional)

Peanut Dipping Sauce:

• 1/4 cup peanut butter
• 1 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 tsp grated ginger
• Warm water to thin

Instructions:

1. Dip each rice paper wrapper in warm water for a few seconds until pliable.
2. Lay on a flat surface and fill with a small amount of veggies, herbs, and optional noodles.
3. Fold the sides in and roll tightly.
4. Whisk together all sauce ingredients, thinning with water to desired consistency.
5. Serve rolls with dipping sauce.

These rolls are as fun to make as they are to eat, and you can mix and match ingredients to suit your taste.

Crisp veggies and fragrant herbs shine through, while the peanut sauce ties everything together with richness and zing. They’re the perfect no-cook meal for hot days.

Strawberry Basil Chia Pudding Parfait

This parfait is part dessert, part breakfast, and entirely refreshing. Juicy summer strawberries and fragrant basil are layered with creamy chia pudding and crunchy granola for a light but satisfying treat.

It’s nutrient-dense, naturally sweet, and can be made ahead for easy summer snacking.

Ingredients:

• 1/2 cup chia seeds
• 2 cups almond or oat milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 cups fresh strawberries, sliced
• 1 tbsp chopped fresh basil
• 1 cup vegan granola

Instructions:

1. In a bowl, whisk chia seeds, plant milk, maple syrup, and vanilla. Let sit for 10 minutes, stir again, and refrigerate for at least 4 hours or overnight.
2. Toss strawberries with chopped basil and let sit for 10 minutes to infuse.
3. In a glass or jar, layer chia pudding, strawberry-basil mix, and granola. Repeat layers as desired.
4. Serve chilled.

This parfait is like summer in a jar. The basil subtly enhances the sweetness of the strawberries, and the chia pudding gives it a creamy texture without dairy.

Whether for breakfast, dessert, or a midday cool-down snack, it’s a wholesome way to indulge.

Citrus-Mango Quinoa Bowl with Avocado Lime Dressing

Bright, fresh, and full of tropical flair, this quinoa bowl is a vibrant, nutrient-packed meal perfect for summer.

The zesty citrus and creamy mango pair beautifully with fluffy quinoa and a rich avocado-lime dressing. It’s a wholesome, satisfying dish that works as a main or a side and is perfect for meal prepping!

Ingredients:

• 1 cup quinoa, rinsed
• 1 1/2 cups water
• 1 mango, peeled and diced
• 1 orange, peeled and segmented
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Avocado Lime Dressing:

• 1 ripe avocado
• Juice of 1 lime
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 2 tbsp water (to thin)

Instructions:

1. Cook quinoa according to package instructions, then let it cool.
2. In a large bowl, combine the quinoa, mango, orange segments, red bell pepper, onion, and cilantro.
3. In a blender, combine all dressing ingredients and blend until smooth. Add water to reach your desired consistency.
4. Toss the quinoa mixture with the avocado dressing and season with salt and pepper.
5. Serve chilled or at room temperature.

This quinoa bowl is a perfect balance of sweet and savory, with the creamy avocado-lime dressing bringing everything together.

It’s refreshing, light, and nourishing—ideal for those hot summer days when you need something both filling and hydrating.

Zucchini Noodles with Pesto and Cherry Tomatoes

This light and fresh zucchini noodle dish is a vegan twist on classic pasta.

The zucchini noodles are topped with a vibrant pesto made from fresh basil, garlic, and nuts, and paired with juicy cherry tomatoes. It’s an easy, no-cook recipe that’s perfect for warm weather.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 pint cherry tomatoes, halved
• 1/4 cup pine nuts or walnuts, toasted
• 1/4 cup nutritional yeast (optional, for cheesy flavor)

For the Pesto:

• 2 cups fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup pine nuts (or walnuts)
• 1 garlic clove
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. To make the pesto: Combine all pesto ingredients in a food processor and blend until smooth. Add more olive oil if necessary to reach a creamy consistency.
2. Toss the zucchini noodles with pesto until fully coated.
3. Top with halved cherry tomatoes, toasted nuts, and nutritional yeast if desired.
4. Serve immediately, or refrigerate for later.

This dish is an absolute treat for anyone craving something light but packed with flavor.

The zucchini noodles serve as a great low-carb alternative to pasta, and the fresh pesto brings a burst of herby richness that will leave you feeling satisfied and refreshed.

Vegan Lemon Blueberry Cheesecake Bars

These creamy, dairy-free cheesecake bars are a decadent yet wholesome summer dessert.

With a tangy lemon flavor, fresh blueberries, and a buttery crust, they’re perfect for gatherings, potlucks, or a sweet treat on a hot day.

Ingredients:

For the crust:

• 1 1/2 cups oats
• 1/4 cup almond flour
• 1/4 cup coconut oil, melted
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt

For the filling:

• 1 1/2 cups soaked cashews (soak for at least 4 hours or overnight)
• 1/4 cup coconut milk or almond milk
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries (plus extra for topping)

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a food processor, blend all crust ingredients until the mixture sticks together. Press the mixture into the bottom of a lined baking dish.
3. Bake the crust for 10-12 minutes until golden. Let it cool.
4. For the filling, blend all ingredients in a high-speed blender until smooth. Add more coconut milk if necessary to achieve a creamy consistency.
5. Pour the filling over the cooled crust and smooth out the top.
6. Top with fresh blueberries and refrigerate for at least 4 hours or until set.
7. Cut into squares and serve chilled.

These cheesecake bars are the perfect sweet ending to a summer meal.

The creamy, tangy filling is perfectly balanced by the light oat crust, and the fresh blueberries add a burst of flavor. They’re sure to impress anyone with a sweet tooth, and they’re completely dairy-free!

Cucumber & Mango Salsa with Tortilla Chips

A vibrant, zesty salsa that combines the sweetness of mango with the coolness of cucumber. This salsa is great as a topping for tacos or as a side dish for barbecues.

Served with crispy tortilla chips, it makes for a perfect snack or appetizer to share at a summer gathering.

Ingredients:

• 1 large cucumber, peeled and diced
• 1 ripe mango, peeled and diced
• 1 small red onion, finely chopped
• 1/2 red bell pepper, diced
• 1–2 fresh jalapeños, seeds removed and finely chopped (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Tortilla chips for serving

Instructions:

1. In a medium bowl, combine the cucumber, mango, red onion, bell pepper, jalapeños, and cilantro.
2. Drizzle with lime juice and season with salt and pepper to taste.
3. Serve immediately with tortilla chips or refrigerate for up to 2 hours to let the flavors marinate.

This salsa is a refreshing and juicy option, with a slight sweetness and tang that makes it the perfect companion to salty chips.

The combination of mango and cucumber is perfect for summer—light, hydrating, and full of flavor. Plus, it’s quick and easy to prepare!

Roasted Chickpea & Sweet Potato Salad

This hearty salad features crispy roasted chickpeas, roasted sweet potatoes, and fresh greens, all tossed together with a tangy dressing. It’s a filling meal that’s both nourishing and satisfying, with a wonderful balance of textures and flavors.

The roasted chickpeas add a perfect crunch to the creamy sweet potatoes.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 4 cups mixed salad greens (spinach, arugula, etc.)
• 1/4 cup red onion, thinly sliced
• 1/4 cup pumpkin seeds (optional)

For the Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1 tsp mustard
• 1–2 tbsp water to thin
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with 1 tbsp olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through.
3. Toss sweet potato cubes with the remaining olive oil, salt, and pepper. Spread on a separate baking sheet and roast for 20-25 minutes until tender.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, mustard, water, salt, and pepper. Adjust consistency with more water if necessary.
5. In a large bowl, combine the roasted chickpeas, sweet potatoes, salad greens, red onion, and pumpkin seeds (if using). Drizzle with the tahini dressing and toss to coat.
6. Serve immediately or refrigerate for later.

This salad is a perfect balance of flavors—earthy sweet potatoes, crunchy chickpeas, and a rich tahini dressing that ties everything together.

It’s an excellent choice for a light yet satisfying summer meal, especially for those who enjoy hearty, plant-based dishes.

Vegan Watermelon Popsicles

These simple watermelon popsicles are the ultimate refreshing treat for hot summer days. Made with just a few ingredients, they’re naturally sweet, hydrating, and easy to make.

The splash of lime and mint adds a fresh zing that makes them feel even more cooling.

Ingredients:

• 4 cups cubed watermelon, seeds removed
• Juice of 1 lime
• 1 tbsp maple syrup (optional, depending on sweetness of watermelon)
• Fresh mint leaves, chopped (optional)

Instructions:

1. Blend the watermelon, lime juice, and maple syrup (if using) in a blender until smooth.
2. If desired, stir in chopped mint for an extra burst of flavor.
3. Pour the mixture into popsicle molds, leaving a little space at the top.
4. Insert sticks and freeze for at least 4 hours, or until completely frozen.
5. To release popsicles, run warm water over the outside of the mold for a few seconds.

These popsicles are a simple and refreshing treat to enjoy on a scorching summer day.

They’re naturally sweet from the watermelon and full of hydrating water content, making them a healthier alternative to sugary store-bought popsicles. The lime and mint bring the perfect amount of freshness to this fruity treat.

Lemon Herb Couscous Salad with Roasted Vegetables

This vibrant couscous salad is full of fresh flavors and textures, combining tender couscous with a colorful mix of roasted vegetables.

The lemony dressing adds a bright, zesty finish, making it an ideal side dish or light main course for warm days.

Ingredients:

• 1 cup couscous
• 1 1/2 cups water or vegetable broth
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil (for the dressing)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss zucchini, bell pepper, and red onion with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and slightly browned.
3. Meanwhile, bring water or broth to a boil, then stir in couscous. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
4. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper for the dressing.
5. In a large bowl, combine the couscous, roasted vegetables, fresh parsley, and lemon dressing. Toss gently and serve warm or at room temperature.

This couscous salad is light yet satisfying, with a burst of herbaceous lemon flavor and the richness of roasted vegetables.

It’s perfect as a side for summer picnics, barbecues, or light lunches.

Spicy Grilled Eggplant Tacos with Avocado Crema

These grilled eggplant tacos are a creative and satisfying alternative to traditional taco fillings.

The smoky, charred eggplant is paired with a creamy, spicy avocado crema that adds richness and balance. Top it with crunchy veggies and fresh cilantro for a flavor-packed, vegan taco experience.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas

For the Avocado Crema:

• 1 ripe avocado
• 1/4 cup lime juice
• 2 tbsp cilantro, chopped
• 1 garlic clove
• 1–2 tbsp water (to thin)
• Salt and pepper to taste

Toppings:

• Shredded lettuce or cabbage
• Sliced red onion
• Fresh cilantro leaves

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, toss the eggplant slices with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
3. Grill the eggplant slices for 4-5 minutes on each side, until charred and tender.
4. For the avocado crema: Blend all ingredients in a food processor or blender until smooth. Add water to reach a creamy consistency.
5. Warm the tortillas on the grill for 1-2 minutes.
6. Assemble tacos by layering grilled eggplant, avocado crema, shredded lettuce or cabbage, red onion, and cilantro. Serve immediately.

These eggplant tacos are full of bold, smoky flavors and are made even more delicious by the creamy, spicy avocado crema.

They’re perfect for summer gatherings or a quick dinner on a warm night.

Vegan Coconut Rice Pudding with Fresh Berries

This coconut rice pudding is a comforting yet light dessert, perfect for summer.

The creamy coconut milk adds richness, while the cinnamon and vanilla give it a warm, aromatic flavor. Top with fresh berries for a burst of color and sweetness.

Ingredients:

• 1 cup short-grain rice (such as Arborio or sushi rice)
• 2 cups coconut milk (canned, full-fat)
• 1 1/2 cups water
• 1/4 cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• Fresh berries (strawberries, blueberries, raspberries) for topping
• Toasted coconut flakes (optional)

Instructions:

1. In a medium saucepan, combine rice, coconut milk, water, maple syrup, vanilla extract, cinnamon, and salt.
2. Bring to a simmer over medium heat, then reduce the heat to low and cook for 20-25 minutes, stirring occasionally, until the rice is tender and the pudding thickens.
3. Remove from heat and let it sit for 10 minutes.
4. Spoon the rice pudding into serving dishes and top with fresh berries and toasted coconut flakes, if desired.
5. Serve warm or chilled.

This coconut rice pudding is the perfect balance of creamy and sweet with the fresh, juicy burst of summer berries.

It’s an indulgent yet light dessert that can be enjoyed any time of day—whether for breakfast, a snack, or a sweet finish to a summer meal.

Vegan Caprese Salad with Balsamic Glaze

This vibrant vegan take on the classic caprese salad swaps fresh mozzarella for creamy, marinated tofu.

With ripe tomatoes, fresh basil, and a tangy balsamic glaze, this dish is simple, refreshing, and perfect for a light summer appetizer or side dish.

Ingredients:

• 2 large ripe tomatoes, sliced
• 1 block firm tofu, pressed and sliced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste
• Balsamic glaze for drizzling (store-bought or homemade)

Instructions:

1. Press tofu to remove excess moisture and slice it into thick rounds.
2. In a small bowl, combine olive oil, balsamic vinegar, chopped basil, salt, and pepper.
3. Marinate the tofu slices in the dressing for at least 15 minutes.
4. Arrange the tomato slices, tofu slices, and fresh basil leaves on a platter.
5. Drizzle with balsamic glaze and serve chilled.

This vegan caprese salad is a beautiful combination of juicy tomatoes, creamy tofu, and fresh herbs.

The balsamic glaze adds a perfect finish, making this salad a great addition to any summer meal or picnic.

Grilled Peach and Arugula Salad with Lemon Vinaigrette

Grilled peaches add a smoky sweetness to this refreshing salad, paired with peppery arugula and a tangy lemon vinaigrette.

The combination of flavors is light yet satisfying, making it a perfect side dish for any summer gathering or BBQ.

Ingredients:

• 3 ripe peaches, halved and pitted
• 4 cups arugula
• 1/4 cup walnuts, toasted
• 1/4 cup vegan feta (optional)
• 1 tbsp olive oil
• Salt and pepper to taste

For the Lemon Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
3. Grill peaches for 3-4 minutes on each side, until caramelized and soft.
4. In a small bowl, whisk together all the ingredients for the lemon vinaigrette.
5. In a large bowl, toss the arugula with the vinaigrette.
6. Plate the arugula, top with grilled peach halves, walnuts, and vegan feta.
7. Serve immediately and enjoy!

The grilled peaches in this salad offer a delightful contrast to the peppery arugula, and the lemon vinaigrette ties everything together with a refreshing zing.

It’s a simple yet elegant dish that captures the flavors of summer.

Coconut-Lime Popsicles with Pineapple and Mint

These tropical popsicles are the perfect way to cool off on a hot day.

Made with coconut milk, fresh pineapple, and a hint of lime and mint, they’re a refreshing, dairy-free treat everyone will love. You can make them ahead of time for an easy summer snack.

Ingredients:

• 2 cups fresh pineapple, diced
• 1 can (13.5 oz) full-fat coconut milk
• Juice of 1 lime
• 1 tbsp maple syrup (optional, depending on sweetness of pineapple)
• Fresh mint leaves, chopped (optional)

Instructions:

1. Blend the pineapple, coconut milk, lime juice, and maple syrup (if using) in a blender until smooth.
2. Stir in chopped mint leaves if desired.
3. Pour the mixture into popsicle molds and insert sticks.
4. Freeze for at least 4 hours, or until fully frozen.
5. To release popsicles, run warm water over the outside of the molds for a few seconds.

These coconut-lime popsicles are sweet, tangy, and incredibly hydrating. The pineapple and mint give them a burst of fresh flavor, while the coconut milk adds richness.

They’re the ultimate vegan summer treat to keep you cool!

Chilled Cucumber and Avocado Soup

This chilled cucumber and avocado soup is light, creamy, and refreshing—a perfect dish for a hot summer day.

The combination of cool cucumbers and smooth avocado creates a creamy, velvety texture, while fresh herbs and a dash of lemon add brightness to every spoonful.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 ripe avocado, peeled and pitted
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 cup cold water
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a blender, combine the cucumbers, avocado, dill, parsley, cold water, lemon juice, and olive oil.
2. Blend until smooth and creamy. Add more water for a thinner consistency, if desired.
3. Taste and adjust seasoning with salt and pepper.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve cold, garnished with additional fresh herbs or a drizzle of olive oil.

This cooling soup is the perfect way to beat the heat, offering both refreshing and creamy textures with a zesty kick from the lemon.

It’s easy to prepare and packed with hydrating ingredients—ideal for summer lunches or as a light starter.

Lentil & Roasted Beet Salad with Tahini Dressing

This hearty salad combines earthy roasted beets, protein-packed lentils, and a creamy tahini dressing that ties everything together.

The combination of flavors and textures makes it a satisfying yet light dish that works as a filling meal or a side.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 2 medium beets, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups arugula or mixed greens
• 1/4 cup toasted pumpkin seeds (optional)

For the Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2 tbsp water (more if needed to thin)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the beet cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.
3. In a large bowl, combine the cooked lentils, roasted beets, and arugula or mixed greens.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, salt, and pepper. Adjust the water to get your desired dressing consistency.
5. Drizzle the tahini dressing over the salad and toss gently to coat.
6. Top with toasted pumpkin seeds and serve immediately.

This lentil and beet salad is earthy and satisfying, with the creamy tahini dressing adding a delicious richness.

It’s perfect as a filling main or a vibrant side dish, offering a blend of textures and flavors that are both wholesome and flavorful.

Vegan BBQ Jackfruit Sandwiches

Jackfruit is a fantastic vegan substitute for pulled pork, and when coated with tangy BBQ sauce, it makes for a hearty and delicious sandwich.

This dish is perfect for summer cookouts and gatherings—loaded with smoky BBQ flavor, crispy slaw, and served on soft buns.

Ingredients:

• 2 cans young green jackfruit in brine, drained and shredded
• 1 tbsp olive oil
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup BBQ sauce (vegan)
• Salt and pepper to taste
• 4 soft burger buns

For the Slaw:

• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup apple cider vinegar
• 1 tbsp maple syrup
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the shredded jackfruit to the skillet and sauté for another 5-7 minutes, stirring occasionally.
3. Pour in the BBQ sauce and cook for an additional 10-15 minutes, allowing the flavors to meld together. Season with salt and pepper.
4. In a separate bowl, combine cabbage, carrots, apple cider vinegar, maple syrup, olive oil, salt, and pepper. Toss to coat and let it sit for a few minutes.
5. Toast the burger buns, then assemble the sandwiches by adding a generous portion of BBQ jackfruit and topping with the slaw.
6. Serve immediately and enjoy!

These vegan BBQ jackfruit sandwiches are smoky, tangy, and perfect for summer picnics or cookouts.

The combination of tender jackfruit and creamy slaw provides a satisfying, flavorful bite that everyone will love—even non-vegans!

Zesty Mango & Black Bean Salad

This zesty mango and black bean salad is a fresh and tangy dish that’s perfect for summer.

The sweet mango, creamy avocado, and protein-packed black beans come together with a citrusy lime dressing, creating a vibrant and satisfying salad that’s both filling and refreshing.

Ingredients:

• 2 ripe mangos, peeled and diced
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced mango, black beans, red bell pepper, red onion, avocado, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld together.

This salad is perfect for summer barbecues, picnics, or as a side dish to any Mexican-inspired meal.

The combination of mango sweetness, creamy avocado, and zesty lime dressing is both refreshing and satisfying. It’s easy to make and full of vibrant colors!

Grilled Corn on the Cob with Vegan Cilantro-Lime Butter

Grilled corn on the cob is a quintessential summer treat, and this version with vegan cilantro-lime butter takes it to the next level.

The smoky char from the grill paired with the creamy, tangy butter makes each bite irresistible!

Ingredients:

• 4 ears of corn, husked
• 2 tbsp olive oil
• Salt and pepper to taste

For the Vegan Cilantro-Lime Butter:

• 1/4 cup vegan butter, softened
• 2 tbsp fresh cilantro, chopped
• Juice and zest of 1 lime
• 1/2 tsp garlic powder
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the corn with olive oil and season with salt and pepper.
3. Grill the corn for about 10-12 minutes, turning occasionally, until charred and tender.
4. While the corn is grilling, make the cilantro-lime butter by combining vegan butter, cilantro, lime juice and zest, garlic powder, and a pinch of salt in a small bowl.
5. Once the corn is grilled, brush with the cilantro-lime butter and serve hot.

This dish is perfect for summer gatherings or as a side to any BBQ.

The creamy, tangy cilantro-lime butter complements the sweet, smoky corn beautifully. It’s an easy and flavorful way to elevate a classic summer favorite!

Vegan Watermelon Gazpacho

This refreshing watermelon gazpacho is a chilled soup that’s light, hydrating, and bursting with summer flavors.

The sweetness of watermelon combined with the tanginess of tomatoes and cucumbers makes for an incredibly refreshing dish that’s perfect for hot summer days.

Ingredients:

• 4 cups seedless watermelon, cubed
• 2 ripe tomatoes, diced
• 1 cucumber, peeled and diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 2 tbsp red wine vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a blender, combine the watermelon, tomatoes, cucumber, red onion, and basil. Blend until smooth.
2. Add red wine vinegar, olive oil, salt, and pepper. Blend again to combine.
3. Taste and adjust seasoning, adding more salt, pepper, or vinegar as needed.
4. Chill in the refrigerator for at least 1 hour before serving.
5. Serve the gazpacho cold, garnished with extra basil or a drizzle of olive oil.

This watermelon gazpacho is a perfect way to stay cool during summer. It’s refreshing, hydrating, and full of fresh flavors.

Plus, it’s incredibly easy to make and can be prepared ahead of time for a quick, chilled summer meal or appetizer!