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Tasty Summer Vegan Recipes to Brighten up your Day

Searches for ‘vegan summer recipes’ have risen 90% in the last 7 days alone[1] as people look to switch-up their meals in-line with the changing seasons. 

With warmer days on the horizon, we’ve has compiled some delicious vegan recipes to try in the summer months. 

In the long hot days, more people find themselves opting for light meals which offer a substantial amount of energy without compromising on flavour. These recipes offer just that and are perfect for al fresco dining if you choose to indulge in them whilst catching some rays. 

Whether a deliciously fruity Acai Bowl to start your day or a scrumptious Buddha bowl with tahini dressing for a lunch time filler, there is a recipe for everyone to enjoy.

Acai Bowl 

Ingredients

  • 2 tsp açaí powder
  • Handful of frozen berries 
  • 1 ripe banana
  • Ice cubes
  • 50ml milk of choice 
  • Assorted toppings (nuts, berries, coconut flakes, seeds, granola etc)

Instructions

  1. Place the frozen berries, ice cubes, milk, banana and açai powder into a blender and blend until smooth
  2. Put your blended mixture into a bowl and top with your toppings of choice

Buffalo Chickpea Salad

Ingredients

  • 400g can of chickpeas, drained and rinsed
  • ½ tbsp olive oil
  • 1 clove garlic, minced
  • Salt, to taste
  • ½ tsp paprika
  • Pinch red pepper flakes
  • 3 tbsp buffalo sauce
  • Romaine lettuce, finely chopped
  • 1 carrot, peeled and thinly sliced 
  • 100g cherry tomatoes, halved
  • ½ avocado, sliced
  • ½ red onion, finely sliced
  • 100g sweetcorn 
  • 100g celery, diced

Instructions

  1. Preheat your oven to 200C/ 180C fan/ gas mark 6. Add the chickpeas, olive oil, garlic, paprika, red pepper flakes, and buffalo sauce to a baking tray and give it a shake.
  2. Bake for 20 minutes, stir then a further 5.
  3. Place your lettuce, carrot, sweetcorn, celery, avocado, and red onion in a bowl and top with your baked chickpeas. 
  4. Serve and enjoy!

Buddha Bowl with a tahini dressing

Ingredients

  • 1 red onion, peeled and quartered 
  • 1 red pepper, cut into large chunks
  • 1 small sweet potato, peeled and cut into small cubes
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil
  • 75g quinoa
  • ½ avocado, sliced
  • 50g kale
  • 25g sweetcorn
  • 180ml Vegetable stock

For the Tahini dressing:

  • 50ml olive oil
  • 50ml Tahini
  • 2/3 tablespoons lemon juice, to taste
  • Pinch salt
  • 50ml warm water
  • 1 garlic clove, crushed

Instructions

  1. Preheat your oven to 200C/ 180C fan/ gas mark 6. Place your red onion, red pepper sweet potato and garlic cloves into the oven to roast. Cook 25 minutes, turning frequently.
  2. Place quinoa in a small saucepan with the vegetable stock and cook on medium-high heat. Bring to a boil then simmer until the stock has evaporated.
  3. Plate up your roasted vegetables and sweet potatoes with your cooked quinoa, avocado, kale, and sweetcorn.
  4. To make the tahini sauce, add tahini, olive oil, salt and garlic to a bowl and whisk until combined.
  5. Slowly add water until reaching your desired consistency. Taste and adjust seasonings as preferred.
  6. Drizzle over your dressing, serve and enjoy! 

For more recipe inspiration, visit Wren Kitchens blog here.

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All recipes taken inspiration from: BBC Good FoodHeartful TableCookie and KateMinimalist Baker and Vegan Food and living

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