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Avocado and tomoto vegan food from a recipe on a plate

Vegan Recipes for the Summer

Do hot summer days have you feeling in a vegan recipe rut? We’ve got you covered with these fresh, delicious recipes that are big on flavour and won’t leave you feeling heavy and over-stuffed after a long day of work and play.

Whether you’re a vegan athlete or simply interested in meatless Mondays, these vegan recipes pack nutrient-dense foods into simple dishes that the whole family will love. Forget about “strange” vegan recipes with foods like tofu and tempeh that often make non-veg-heads turn up their nose; these vegan recipes have ingredients like black beans, chickpeas, and fruits and veggies galore!

For our vegan athletes, these recipes feature meals completely free from animal products. However, if you enjoy dairy, feel free to swap in your favourite cheeses and other dairy products. 

Summer Vegan Salad

This simple vegan recipe is our take on a southwest-inspired vegan salad. It will fill your belly with hearty, nutrient-dense foods and flavours to match! Various legumes and summer flavours will satisfy even the pickiest eaters. Store the legumes and corn separately and reheat for a quick and easy lunch!

Ingredients:

- 1 cup spinach, fresh

- 1 ½ cup coleslaw mix

- 1 cup vegan salad blend of choice, we like iceberg blends for the crunch

- 1 can chickpeas

- 1 can black beans

- 1 can southwest style corn

- ½ cup vegan BBQ sauce

- Vegan ranch dressing

- Suggested toppings: vegan cheddar cheese, carrots, snap peas, tortilla strips 

Directions:

  1. Heat a non-stick skillet over medium-low heat. Drain and rinse the chickpeas and add to the skillet. Toss with the BBQ sauce until evenly coated. Reduce heat to low until you’re ready to top your vegan salad.
  2. Drain and rinse the black beans. Leave at room temperature.
  3. Heat the canned corn according to package directions.
  4. Combine the coleslaw, lettuce blend, and spinach in a large bowl. For best results, use a salad copper to cut the leaves into similar sizes. Mix well and divide evenly among five bowls.
  5. Top each bowl evenly with the BBQ chickpeas, black beans, corn, vegan cheese, and toppings of your choice. Add about two tablespoons of ranch dressing and toss until evenly coated. Serve this yummy vegan salad with some fresh guacamole and warm tortilla chips.

Vegan Recipe Black Bean Quesadillas

Quesadillas are a well-loved Mexican dish that’s easy to adapt to any diet restriction. These vegan quesadillas are loaded with veggies and bursting with flavours. Dip them in some cool, vegan sour cream, and enjoy!

Ingredients:

- 1 can black beans

- 1 red bell pepper, sliced

- ½ red onion, sliced

- ¼ cup of your favourite spicy taco seasoning

- Vegan cheddar cheese

- Pickled jalapenos, sliced

- 1 ripe avocado

- 1 lime

- Burrito-sized flour tortillas

- Your favourite cooking oil, we like avocado or olive

- Vegan sour cream

Directions:

  1. Heat a non-stick pan over medium-high heat while you slice the bell pepper and red onion. Add a splash of oil to coat the pan before adding the sliced pepper and onion mix. Cook until slightly charred and soft before adding the can of black beans and taco seasoning. Don’t drain or rinse the beans. Turn the heat to low.
  2. In a small bowl, mash the avocado with the juice from a lime.
  3. Heat another frying pan over medium heat.
  4. Prepare the tortillas by spreading the avocado mix onto half, topping with pickled jalapenos to taste. Spread a large scoop of the black bean mixture onto the avocado before topping with cheese and folding the tortilla over.
  5. Add a splash of oil to the pan. Place the stuffed tortilla in the pan and swish it around to ensure the pan and the bottom of the tortilla are coated in oil. Cook until golden and flip to toast the other side.
  6. Plate your quesadillas and slice them into four triangles. Serve with sour cream.

Vegan Recipe Granola Power Bites

If you find yourself in need of a vegan snack that fills your belly and provides a bit of protein, try these yummy, sweet balls of goodness! This recipe calls for peanut butter and dark chocolate chips but feel free to switch it up—vegan white chocolate and dried cranberries are another great combination!

Ingredients:

- 1 cup old-fashioned oats

- ½ cup creamy, natural peanut butter

- 1 scoop of your favourite vegan protein powder in vanilla or chocolate

- ½ cup ground flaxseed

- ½ cup maple syrup

- ½ cup vegan dark chocolate chips

- 1 tsp vanilla extract

Directions:

  1. Combine all ingredients except the chocolate chips in a large bowl. Mix well.
  2. Gently fold in the chocolate chips.
  3. Using your hands, roll the mixture into 1-inch balls and place them on a cookie sheet. Serve immediately or refrigerate until set. Store in the fridge and grab-and-go for a snack on the go!

Vegan Recipe Summer Cake

You don’t have to think of vegan eats as only super health-conscious vegan salads—we can do desserts, too!

Summer desserts should be light, fluffy, and full of decadent flavours that suit the season. This coconut cake checks all those boxes and it’s a vegan recipe. Try not to eat the whole cake in one sitting!

Ingredients:

- 1 cup vegan butter stick, softened

- 1 ¾ cup vegan sugar

- 1 can full-fat coconut milk

- 1 tbsp apple cider vinegar

- 1 tsp coconut extract

- 3 cups flour

- 2 tsp baking powder

- 1 tsp baking soda

Frosting:

- 3 cups powdered sugar

- ½ stick vegan butter, cold

- 1 tsp vanilla extract

- 1-3 tbsp milk alternative

- ½ cup sweetened coconut flakes

Directions:

  1. Preheat the oven to 177 degrees Celsius. Grease two round 9-inch cake pans. You can also cut parchment paper to fit in the bottom to make removal easier.
  2. In a stand mixer, cream the butter and sugar together until light and fluffy. Add the coconut milk, apple cider vinegar, and coconut extract. Blend well.
  3. In another bowl, combine flour, baking powder, and baking soda.
  4. Add the dry ingredients to the wet and mix until just combined. Don’t over mix.
  5. Divide the batter between the two cake pans and place them in the oven. Bake for 25-30 minutes until a tester inserted into the middle of each cake comes out clean.
  6. Carefully remove the cakes from the pans and allow them to cool completely.
  7. While your cakes are cooling, clean your stand mixer so you can make your frosting. Add the cold butter to the bowl and beat on high until creamy, about five minutes.
  8. Add the vanilla extract and mix well. Slowly add the powdered sugar in batches. Use the milk alternative in 1 tbsp increments until it reaches your desired consistency.
  9. Once the cakes are cool, place a smear of frosting on a cake stand before placing your first round on top. Add a thick layer of frosting before adding the top cake. Spread the remaining frosting evenly over the top and sides of the cake. Garnish with coconut flakes on the top and sides.

If you’re feeling uninspired in the kitchen lately, these delicious and light vegan recipes should do the trick! Try the vegan salad for lunch, the quesadillas for dinner, and the coconut cake for dessert, and don’t forget to make those granola bites for an easy, filling snack on the go!

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