Summer squash is a versatile and delicious vegetable that shines in a variety of vegan dishes.
Whether you’re seeking to embrace the bounty of summer or simply looking for new ways to incorporate more vegetables into your diet, summer squash offers endless possibilities.
From savory stir-fries to refreshing salads, vegan summer squash recipes are perfect for any meal of the day.
In this article, we’ve gathered over 25 mouthwatering vegan summer squash recipes that showcase the delightful flavors and textures of this seasonal favorite.
Get ready to explore creative and satisfying dishes that will make summer squash a staple in your kitchen.
25+ Irresistible Vegan Summer Squash Recipes to Savor This Season
With its mild flavor and tender texture, summer squash is an ideal ingredient for a variety of vegan recipes.
These 25+ vegan summer squash recipes offer a wealth of inspiration for making the most of this seasonal vegetable.
Whether you’re in the mood for a comforting curry, a fresh salad, or a crispy snack, there’s a recipe here to suit every taste and occasion.
By incorporating these dishes into your meal planning, you’ll not only enjoy the best of summer squash but also add nutritious and delicious options to your diet.
Embrace the versatility of summer squash and let these recipes transform your cooking routine.
Vegan Summer Squash Stir-Fry
Vegan Summer Squash Stir-Fry is a vibrant and quick meal that showcases the freshness of summer squash with an array of colorful vegetables. This dish is packed with flavor and nutrition, combining the tender crunch of squash with a savory sauce made from soy sauce, garlic, and ginger. Perfect as a side dish or a light main course, this stir-fry is an easy way to enjoy seasonal produce in a healthful, vegan-friendly way.
Ingredients:
- 2 medium summer squashes, sliced into half-moons
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp olive oil
- 1/2 tsp sesame oil
- 1/4 tsp red pepper flakes (optional)
- Cooked rice or noodles, for serving
Instructions:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add the sliced onion and cook until translucent, about 2-3 minutes.
- Add the garlic and ginger, cooking for another 30 seconds until fragrant.
- Add the summer squash, bell pepper, and snap peas to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- Stir in the soy sauce, hoisin sauce, and sesame oil. Toss to coat the vegetables evenly.
- If using, add red pepper flakes and mix well.
- Serve the stir-fry over cooked rice or noodles.
Vegan Summer Squash Stir-Fry is a perfect example of how simple ingredients can come together to create a flavorful and satisfying dish. The combination of fresh vegetables and a savory sauce makes it a versatile option for any meal. Quick to prepare and packed with nutrients, this stir-fry is an excellent choice for a healthy weeknight dinner or a vibrant addition to a larger meal spread. Enjoy the seasonal flavors and the ease of this delightful recipe!
Vegan Summer Squash and Corn Salad
Vegan Summer Squash and Corn Salad is a refreshing and colorful salad that highlights the best of summer produce. With tender summer squash, sweet corn, and a tangy lime dressing, this salad is both light and satisfying. It’s perfect for picnics, potlucks, or a simple side dish at any summer meal. The combination of flavors and textures makes it a vibrant addition to your vegan recipe repertoire.
Ingredients:
- 2 cups summer squash, diced
- 1 cup fresh corn kernels (about 2 ears of corn)
- 1/2 red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tbsp olive oil
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions:
- Heat a skillet over medium heat and add the diced summer squash. Cook for 5-7 minutes until tender, then remove from heat and let cool.
- In a large bowl, combine the cooked summer squash, fresh corn kernels, chopped red onion, cherry tomatoes, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Vegan Summer Squash and Corn Salad is a light, flavorful dish that celebrates the best of summer produce. The combination of sweet corn and tender squash with a zesty lime dressing creates a refreshing and satisfying salad that’s perfect for any occasion. Whether you’re enjoying it at a summer BBQ or as a light lunch, this salad brings a burst of freshness to your plate and is sure to be a crowd-pleaser.
Vegan Stuffed Summer Squash
Vegan Stuffed Summer Squash is a hearty and nutritious dish that turns summer squash into a delicious vessel for a savory filling. Filled with a mixture of quinoa, vegetables, and spices, these stuffed squash halves are baked until tender and flavorful. This recipe is a great way to make use of seasonal summer squash and offers a satisfying meal that’s both filling and vegan-friendly.
Ingredients:
- 4 medium summer squashes, halved lengthwise and seeds removed
- 1 cup quinoa, cooked
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup diced bell pepper
- 1/4 cup diced onion
- 1/2 cup salsa
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Instructions:
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Place the squash halves cut-side up in the prepared baking dish.
- In a large bowl, combine the cooked quinoa, black beans, corn, bell pepper, onion, salsa, ground cumin, smoked paprika, garlic powder, salt, and pepper.
- Spoon the quinoa mixture evenly into each squash half, pressing down slightly to pack the filling.
- Bake in the preheated oven for 30-35 minutes, or until the squash is tender and the filling is heated through.
- Remove from the oven and sprinkle with fresh cilantro before serving.
Vegan Stuffed Summer Squash is a delightful and nutritious meal that transforms summer squash into a hearty and satisfying dish. The combination of quinoa, beans, and vegetables creates a flavorful filling that complements the tender squash perfectly. This recipe not only highlights the versatility of summer squash but also provides a wholesome and delicious option for a vegan dinner. It’s a great way to make a comforting, nutrient-packed meal with seasonal ingredients.
Vegan Summer Squash and Chickpea Curry
Vegan Summer Squash and Chickpea Curry is a comforting and flavorful dish that combines the delicate taste of summer squash with hearty chickpeas in a rich, spiced curry sauce. This dish is perfect for a cozy dinner and is packed with protein, fiber, and vibrant flavors. The creamy coconut milk and aromatic spices create a satisfying and hearty meal that’s both vegan and delicious.
Ingredients:
- 2 medium summer squashes, diced
- 1 can chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the garlic and ginger, cooking for another 1 minute until fragrant.
- Stir in the curry powder, turmeric, cumin, paprika, and cayenne pepper. Cook for 1 minute to toast the spices.
- Add the diced summer squash, chickpeas, coconut milk, and vegetable broth. Stir to combine.
- Bring the mixture to a simmer and cook for 15-20 minutes, or until the squash is tender and the sauce has thickened slightly.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving. Serve over rice or with naan bread.
Vegan Summer Squash and Chickpea Curry is a delightful and satisfying dish that brings together rich flavors and wholesome ingredients. The combination of tender squash and hearty chickpeas in a creamy, spiced curry sauce makes for a comforting meal that’s perfect for any night of the week. Whether enjoyed on its own or with a side of rice or naan, this curry is sure to become a favorite in your vegan recipe collection.
Vegan Summer Squash Pasta
Vegan Summer Squash Pasta is a light and refreshing dish that features summer squash ribbons in a flavorful, herb-infused sauce. This recipe offers a nutritious alternative to traditional pasta dishes, using spiralized squash as a base and pairing it with a simple yet delicious tomato and basil sauce. It’s a quick and easy meal that’s perfect for a summer dinner.
Ingredients:
- 2 medium summer squashes, spiralized or sliced into thin ribbons
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/4 cup fresh basil, chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup nutritional yeast (optional, for a cheesy flavor)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the crushed tomatoes, basil, oregano, and red pepper flakes. Simmer for 10 minutes to allow the flavors to meld.
- Add the spiralized or ribboned summer squash to the skillet. Cook for an additional 5-7 minutes, or until the squash is tender but still slightly crisp.
- Season with salt and pepper to taste. If using, stir in nutritional yeast for a cheesy flavor.
- Serve immediately, garnished with additional fresh basil if desired.
Vegan Summer Squash Pasta is a delightful and healthy twist on traditional pasta dishes. The use of summer squash ribbons adds a refreshing crunch and a light, nutritious base for the rich tomato and basil sauce. This dish is quick to prepare and perfect for a summer meal, offering a satisfying and low-calorie alternative to heavier pasta recipes. Enjoy it as a main course or a side dish for a burst of flavor and freshness.
Vegan Summer Squash Fritters
Vegan Summer Squash Fritters are crispy, golden-brown patties that are packed with the mild sweetness of summer squash. These fritters are lightly spiced and can be enjoyed as a snack, appetizer, or side dish. With a crunchy exterior and tender interior, they are a delicious way to incorporate more vegetables into your diet.
Ingredients:
- 2 medium summer squashes, grated
- 1 small onion, finely chopped
- 1/2 cup all-purpose flour (or chickpea flour for a gluten-free option)
- 1/4 cup cornmeal
- 1/4 cup fresh parsley, chopped
- 1/4 cup nutritional yeast (optional, for a cheesy flavor)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Place the grated summer squash in a clean towel and squeeze out excess moisture.
- In a large bowl, combine the grated squash, chopped onion, flour, cornmeal, parsley, nutritional yeast, garlic powder, onion powder, salt, and pepper.
- Mix until well combined and form into small patties.
- Heat olive oil in a large skillet over medium heat. Cook the patties for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the fritters to a paper towel-lined plate to drain excess oil.
Vegan Summer Squash Fritters are a flavorful and crispy treat that makes the most of summer squash. With their delightful crunch and savory spices, these fritters are perfect for snacking or serving as a side dish. Easy to prepare and versatile, they’re a great way to enjoy seasonal vegetables in a tasty, satisfying way. Whether you serve them with a dipping sauce or on their own, these fritters are sure to be a hit at your next meal.
Vegan Summer Squash and Spinach Quesadillas
Vegan Summer Squash and Spinach Quesadillas are a delicious and easy-to-make meal that combines tender summer squash with fresh spinach and melty vegan cheese in a crispy tortilla. This recipe is perfect for a quick lunch or dinner, offering a flavorful and nutritious twist on traditional quesadillas. Packed with veggies and loaded with taste, these quesadillas are a great way to enjoy seasonal produce in a simple yet satisfying dish.
Ingredients:
- 2 medium summer squashes, diced
- 2 cups fresh spinach
- 1/2 cup vegan cheese shreds (such as cheddar or mozzarella)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 4 large tortillas
- Salt and pepper to taste
- 1/2 tsp cumin
- 1/4 tsp chili powder
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the garlic and diced summer squash. Cook for 5-7 minutes, or until the squash is tender.
- Stir in the spinach and cook until wilted. Season with salt, pepper, cumin, and chili powder. Remove from heat.
- Place a tortilla in the skillet over medium heat. Sprinkle half of the vegan cheese on one half of the tortilla.
- Add a portion of the summer squash and spinach mixture on top of the cheese. Fold the tortilla in half and cook until the cheese is melted and the tortilla is golden brown, about 2-3 minutes per side.
- Repeat with the remaining tortillas and filling. Slice and serve warm.
Vegan Summer Squash and Spinach Quesadillas are a tasty and nutritious way to enjoy seasonal squash. The combination of melty vegan cheese, savory summer squash, and fresh spinach creates a satisfying and flavorful meal that’s perfect for any time of day. Quick to prepare and easy to customize, these quesadillas offer a convenient and delicious option for incorporating more vegetables into your diet.
Vegan Summer Squash Soup
Vegan Summer Squash Soup is a creamy and comforting soup that highlights the delicate flavors of summer squash. This recipe is simple to make and features a blend of squash, onions, and garlic in a smooth, velvety broth. It’s perfect for a light lunch or a starter for dinner, offering a nourishing and satisfying way to enjoy seasonal produce.
Ingredients:
- 4 medium summer squashes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp dried basil
- Salt and pepper to taste
- Fresh basil or chives, for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the diced summer squash and cook for 5 minutes, allowing the squash to soften slightly.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the squash is tender.
- Use an immersion blender to puree the soup until smooth. Stir in the coconut milk, dried thyme, and dried basil. Season with salt and pepper to taste.
- Garnish with fresh basil or chives before serving.
Vegan Summer Squash Soup is a comforting and flavorful option for enjoying the delicate taste of summer squash. The creamy texture and aromatic herbs make this soup a soothing and satisfying dish that’s perfect for any time of year. Whether served as a light lunch or a warm starter, this soup is a great way to make the most of seasonal squash while indulging in a rich and velvety meal.
Vegan Summer Squash Pizza
Vegan Summer Squash Pizza is a delightful and inventive way to use summer squash in a classic favorite. With a crispy pizza crust topped with fresh tomato sauce, vegan cheese, and an array of seasonal vegetables, this pizza is both delicious and nutritious. It’s perfect for a casual dinner or a fun gathering with friends and family.
Ingredients:
- 1 vegan pizza dough (store-bought or homemade)
- 1 cup tomato sauce
- 1 cup vegan cheese shreds (such as mozzarella or cheddar)
- 2 medium summer squashes, thinly sliced
- 1/2 cup sliced black olives
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
Instructions:
- Preheat your oven to 475°F (245°C). Roll out the pizza dough on a floured surface to your desired thickness.
- Transfer the dough to a pizza stone or baking sheet. Spread the tomato sauce evenly over the crust.
- Sprinkle the vegan cheese shreds over the sauce.
- Arrange the summer squash slices, black olives, cherry tomatoes, and red onion on top of the cheese.
- Drizzle with olive oil and sprinkle with dried oregano, dried basil, salt, and pepper.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before slicing.
Vegan Summer Squash Pizza is a fun and flavorful way to enjoy summer squash in a beloved dish. With a crispy crust, savory tomato sauce, and an assortment of fresh vegetables, this pizza is a satisfying and nutritious option for any pizza night. Easy to prepare and customize, it’s a great way to incorporate seasonal produce into your meals while indulging in a classic comfort food.
Vegan Summer Squash and Mushroom Stir-Fry
Vegan Summer Squash and Mushroom Stir-Fry is a quick and flavorful dish that combines tender summer squash with earthy mushrooms in a savory, garlic-ginger sauce. This easy-to-make stir-fry is perfect for a weeknight dinner, offering a healthy and satisfying meal that showcases the best of seasonal vegetables. The combination of vegetables and sauce makes this dish a vibrant and delicious addition to your vegan recipe collection.
Ingredients:
- 2 medium summer squashes, sliced
- 1 cup mushrooms, sliced (such as cremini or shiitake)
- 1 bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce or tamari
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp olive oil or vegetable oil
- 1 tsp sesame oil
- 1/2 tsp crushed red pepper flakes (optional)
- Sesame seeds and sliced green onions for garnish
Instructions:
- Heat olive oil or vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced onion, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant.
- Add the sliced mushrooms and bell pepper. Cook for 3-4 minutes until the vegetables start to soften.
- Stir in the sliced summer squash and continue to cook for another 5 minutes, or until all the vegetables are tender-crisp.
- In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, and sesame oil. Pour the sauce over the vegetables and toss to coat evenly.
- Cook for an additional 1-2 minutes to heat the sauce through.
- Garnish with sesame seeds and sliced green onions before serving.
Vegan Summer Squash and Mushroom Stir-Fry is a quick and satisfying meal that highlights the natural flavors of summer squash and mushrooms. The savory garlic-ginger sauce adds depth and richness, making this stir-fry a flavorful and nutritious option for busy weeknights. This dish pairs well with steamed rice or noodles and is a great way to enjoy a variety of vegetables in a single, delicious meal.
Vegan Summer Squash and Tomato Bake
Vegan Summer Squash and Tomato Bake is a comforting and flavorful casserole that combines tender summer squash with juicy tomatoes and a savory herb seasoning. Baked until bubbly and golden, this dish makes for a great side or a light main course. It’s an excellent way to enjoy the vibrant flavors of summer vegetables in a satisfying and easy-to-make dish.
Ingredients:
- 2 medium summer squashes, sliced
- 2 large tomatoes, sliced
- 1/2 cup vegan breadcrumbs
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, toss the sliced summer squash and tomatoes with olive oil, minced garlic, dried oregano, dried basil, salt, and pepper.
- Arrange the vegetables in a single layer in a baking dish.
- In a small bowl, combine the vegan breadcrumbs and nutritional yeast. Sprinkle this mixture evenly over the vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the topping is golden brown.
- Garnish with fresh basil leaves before serving.
Vegan Summer Squash and Tomato Bake is a delightful way to enjoy the flavors of summer in a simple and comforting dish. The combination of tender squash, juicy tomatoes, and a crispy breadcrumb topping creates a satisfying and flavorful meal that’s perfect for any occasion. This bake can be served as a hearty side or a light main course and is sure to be a hit with anyone who loves fresh, seasonal vegetables.
Vegan Summer Squash Stuffed Peppers
Vegan Summer Squash Stuffed Peppers are a creative and delicious way to enjoy summer squash in a satisfying and nutritious meal. These bell peppers are filled with a flavorful mixture of summer squash, quinoa, black beans, and spices, then baked until tender. This recipe is perfect for a light dinner or as a make-ahead meal for busy weeknights.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup quinoa, cooked
- 1 cup summer squash, diced
- 1 can black beans, drained and rinsed
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes.
- In a large bowl, combine the cooked quinoa, diced summer squash, black beans, corn, diced tomatoes, cilantro, cumin, chili powder, paprika, salt, and pepper.
- Stuff each bell pepper with the quinoa mixture, packing it tightly.
- Place the stuffed peppers upright in a baking dish and drizzle with olive oil.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
Vegan Summer Squash Stuffed Peppers are a colorful and nutritious way to enjoy summer squash in a delicious, satisfying meal. The combination of quinoa, black beans, and spices makes for a hearty and flavorful filling, while the bell peppers add a touch of sweetness and crunch. These stuffed peppers are perfect for a weeknight dinner or for preparing ahead of time, offering a versatile and wholesome meal option that’s sure to please.
Vegan Summer Squash and Chickpea Curry
Vegan Summer Squash and Chickpea Curry is a flavorful and hearty dish that combines tender summer squash with protein-packed chickpeas in a rich and aromatic curry sauce. This recipe is perfect for a comforting meal and can be served over rice or with naan for a complete and satisfying dinner. The curry is both nourishing and versatile, making it a great addition to your vegan recipe collection.
Ingredients:
- 2 medium summer squashes, diced
- 1 can chickpeas, drained and rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the curry powder, cumin, turmeric, and paprika. Cook for 1-2 minutes, allowing the spices to toast slightly.
- Add the diced summer squash and chickpeas to the pot, stirring to coat with the spices.
- Pour in the coconut milk and vegetable broth. Bring to a simmer and cook for 15-20 minutes, or until the squash is tender.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Vegan Summer Squash and Chickpea Curry is a delightful and comforting dish that combines the subtle sweetness of summer squash with the hearty texture of chickpeas. The aromatic curry sauce is rich and satisfying, making this curry a perfect choice for a nourishing meal. Whether served over rice or with naan, this curry is a versatile and flavorful way to enjoy seasonal vegetables.
Vegan Summer Squash Fritters
Vegan Summer Squash Fritters are crispy and flavorful, offering a delightful way to enjoy summer squash. These fritters are perfect as a light snack, appetizer, or side dish. Made with a blend of grated summer squash, herbs, and a simple batter, they are pan-fried until golden brown and served with a tangy dipping sauce.
Ingredients:
- 2 medium summer squashes, grated
- 1/2 cup all-purpose flour (or chickpea flour for a gluten-free option)
- 1/4 cup nutritional yeast
- 2 green onions, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
Instructions:
- Place the grated summer squash in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, combine the grated squash, flour, nutritional yeast, green onions, parsley, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Heat olive oil in a large skillet over medium heat.
- Drop spoonfuls of the mixture into the skillet, flattening them slightly with the back of the spoon.
- Cook for 2-3 minutes on each side, or until the fritters are golden brown and crispy.
- Remove from the skillet and drain on paper towels. Serve warm with a dipping sauce of your choice.
Vegan Summer Squash Fritters are a crispy and delicious way to enjoy summer squash. The combination of fresh herbs and seasonings adds a burst of flavor to these savory fritters, making them a versatile option for snacks, appetizers, or side dishes. Easy to make and perfect for sharing, these fritters are sure to become a favorite in your vegan recipe repertoire.
Vegan Summer Squash and Black Bean Tacos
Vegan Summer Squash and Black Bean Tacos are a vibrant and tasty option for a quick and satisfying meal. These tacos feature sautéed summer squash and black beans seasoned with spices and served in warm tortillas with your favorite toppings. It’s a great way to enjoy fresh vegetables in a fun and flavorful way.
Ingredients:
- 2 medium summer squashes, diced
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 8 small tortillas (corn or flour)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Your favorite taco toppings (e.g., avocado, salsa, shredded lettuce)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the diced bell pepper and summer squash. Cook for 5-7 minutes, or until the vegetables are tender.
- Add the black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 3-4 minutes, until everything is heated through.
- Warm the tortillas in a dry skillet or oven.
- Fill each tortilla with the summer squash and black bean mixture. Garnish with fresh cilantro and serve with lime wedges and your favorite taco toppings.
Vegan Summer Squash and Black Bean Tacos are a flavorful and easy-to-make meal that highlights the best of summer produce. The combination of tender squash and hearty black beans creates a satisfying filling for tacos, while the spices add depth and warmth to the dish. Whether for a quick weeknight dinner or a casual get-together, these tacos offer a delicious and vibrant option that’s sure to please.
Note: More recipes are coming soon!
