Three Easy Vegan Summer Recipes For All The Family

Feeling a loss of motivation for cooking delicious and nutritious meals as we’re heading towards the end of the summer holidays? Or tired of spending hours in front of a hot cooker or oven, especially during these warmer days?

Fortunately for the biggest foodies among us, there are plenty of tasty and fresh vegan summer recipes that require minimal if no cooking, saving you time and getting you all the refreshing plant-based nutrition you need to get through the day! We have put together three easy vegan summer recipes that are perfect for all the family.

Loaded Pasta Salad

Pasta salads are incredibly quick and easy to prepare, making for the perfect lunch or dinner for a hot summer day.

But not all pasta recipes are created the same, and if you really want to boost the nutritional value and flavour of your pasta salad, you’re gonna have to get a little more creative than your run-of-the-mill supermarket ready-made salad!

Here’s what you’re going to need:

  •  Two cups whole wheat farfalle pasta
  • 250g Smoked Seitan
  • 100g fresh plum tomatoes
  • One can of borlotti beans
  • One red onion, sliced
  • One tbsp apple cider vinegar
  • Two tbsp nutritional yeast
  • Olive oil
  • Basil leaves

Start by cooking the farfalle pasta, making sure to add salt to the boiling water before putting the pasta in and cooking according to instructions. You’ll want the pasta to be perfectly al dente, so taking it off the heat and draining it a little earlier than instructed might be a good idea for enhancing the texture!

While you wait for the farfalle to finish cooking, chop up the red onion, tomatoes, basil, and seitan into bite-sized pieces. Fry the seitan chunks in a little olive oil until slightly browned and set aside.

Drain the pasta and use a little cold water to stop it from continuing to cook, placing it all in a large bowl. Add in the tomatoes, basil, fried seitan, and borlotti beans after washing them straight out of the can and draining them. Finally, add in your tablespoon of fragrant olive oil, nutritional yeast, apple cider vinegar, and salt and pepper to taste, mixing everything with a couple of spoons.

Put your delicious pasta bowl in the fridge for at least 20 minutes to give it the freshness you’re craving, and keep a few servings at hand for your next vegan BBQ — this pasta salad makes for an excellent side dish!

No-Egg Spring Onion Pancakes

Up for something a little more challenging?

These Chinese-inspired vegan spring onion pancakes are the perfect light meal for a hot summer day, requiring just a handful of inexpensive ingredients and only a few minutes of your time in front of the stove.

Here’s what you’re going to need:

  • One ½ cups all-purpose flour
  • One cup spring onions, finely chopped
  • ¾ cup hot water
  • One garlic clove, minced
  • One tbsp sesame oil
  • Two tbsp soy sauce
  • One tsp brown sugar
  • One tbsp sesame seeds (optional)

Start by preparing your pancake dough, mixing the flour with the spring onions, a pinch of salt, and hot water, kneading it for up to five minutes. Let the dough rest with a tea towel over it for up to 1 hour as you cool off, and after dividing it into four parts, use a rolling pin to flatten each dough ball as much as you can.

Brush them with some vegetable oil before rolling them into a cigar and rolling them out again with your pin —  your pancake is ready to go in the pan and it won’t take you more than five minutes!

Use a little oil to fry both sides until deliciously golden brown, and while you’re waiting, prepare your dipping sauce by mixing your garlic, soy sauce, sesame oil, and brown sugar inside a small bowl.

Serve with an optional sprinkle of toasted sesame seeds and enjoy!

Peanut Satay Rainbow Salad

Need a quick and delicious way of getting your five-a-day in?

Then look no further than this refreshing rainbow salad, the perfect fridge cleaner for when you want to cook all your leftover veg in style.

Here’s what you’re gonna need:

  • 200g tempeh (natural)
  • Three large carrots, peeled
  • Two large cucumbers
  • Half a head of purple cabbage
  • One cup frozen edamame beans
  • Four tbsp natural peanut butter 
  • One tbsp soy sauce
  • One tbsp sesame oil
  • One tsp ginger powder
  • One tbsp garlic powder
  • One tbsp Brown sugar
  • Sesame seeds (optional)

Start by washing and cutting all your raw veg into thin slices (the thinner the better!) along with the tempeh, pre-frying it in a pan according to instructions. Boil a cup of edamame in a small pot and run the beans under some cold water to cool them off after cooking, and set aside with the veg.

While the tempeh slices are sizzling, prepare your finger-licking peanut sauce by mixing the peanut butter, soy sauce, sesame oil, brown sugar, ginger, and garlic into a pitcher, adding a splash or two of hot water as you keep stirring —  when the sauce is glossy and deliciously thick, you’ll know it’s ready!

Combine all the veg, edamame, and tempeh in a large bowl and pour over the peanut sauce, mixing until all the ingredients are fully coated. Sprinkle some toasted sesame seeds on top for garnish and extra iron, and enjoy one of the best vegan summer salads around!

Get Your Hot Vegan Summer Started

So, are you ready to make the most out of the season with tasty vegan summer recipes and summer-ready vegan fashion?

Whatever you might be looking for, Crazy-bean is your go-to online shop for everything kind and cruelty-free — find your next summer favourite today!

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