Being vegan can be challenging, especially when it comes to summer recipes. Here we have 5 incredible vegan recipes for the summer that you’re sure to love, whether you’re vegan or not!
Burgers are the classic summer food, but pre-made vegan burger patties can get very old very fast. Making your own can be time-consuming and with a busy schedule, you might feel like you have to give up burgers altogether. Try out this remix on the classic burger: the chipotle maple glazed tofu burger! They take only one hour (or less) to make, so you’re not wasting any time!
Ingredients:
-1 block extra-firm tofu
-1/4 cup Pure Infused Chipotle Lemongrass Maple Syrup
-2 tbsp light soy sauce
-1 tbsp sriracha
-1/2 tbsp olive oil
-1 large clove garlic, minced
Slice the tofu into the desired size and drain it.
Combine your the Pure Infused Chipotle Lemongrass Maple Syrup, light soy sauce, sriracha, and garlic and marinate your tofu for 30-40 minutes.
When you’re ready to cook, transfer the excess marinade to a separate bowl. Heat a saucepan over medium-high heat and cook the reserved marinade just until it thickens. Remove from heat.
Heat your olive oil in a skillet over medium-high heat. Place your tofu patties in the oil and cook until they brown around the edges. Flip them over and cook until the other side is brown. This should take about 5 minutes per side. Cover with 1/2 the thickened glaze and flip the tofu patties over until the glaze bubbles. Use the remaining glaze and do the same for the other side.
Toss your tofu patties on heated buns and they’re ready to serve! Add toppings like vegan chipotle-sriracha mayo, guacamole, fresh vegetables, or vegan lemon garlic aioli.
This ramen noodle salad can be your main dish, your contribution to a potluck, or a side dish to brighten up the dinner table! This dish is colourful and full of delicious veggies, it’s sure to be a hit at any dinner party. Best of all, it requires very little cooking! Perfect for those hot summer days!
Ingredients:
For the salad
-8 oz ramen noodles, cooked
-3 cups red cabbage, shredded
-1 cup carrot, grated
-5 scallion stalks, sliced
-1/4 cup almonds, slivered
For the dressing
-3 tbsp warm water
-1/4 cup smooth peanut butter
-1/2 lime juice
-3 tbsp apple cider vinegar
-2 tbsp soy sauce (sub tamari if gluten free)
-2 tbsp maple syrup
-1/2 tsp garlic powder
-1/2 tsp onion powder
In a bowl, whisk together the salad dressing ingredients (make sure your peanut butter is room temperature for this step!) until smooth. For a thicker dressing, use less water. For a thinner dressing, use more. Combine salad ingredients in a separate large bowl. Drizzle the dressing on top and mix it in and voila! You’re done!
Like the ramen noodle salad, this recipe is very easy to make gluten free! Just use gluten free pasta instead of regular pasta. This recipe takes only half an hour to make, and the work pays off! Delicious, light, and topped with a creamy dressing, this recipe is sure to wow at any event!
Ingredients:
-15-ounce can chickpeas, drained and rinsed
-1 teaspoon smoked paprika
-1 teaspoon garlic powder
-1/2 teaspoon dried oregano
-Salt and pepper
-8 ounces dry pasta
-4 cups romaine lettuce, chopped
-2 cups grape or cherry tomatoes, halved
-1/4 cup fresh parsley, chopped
-1/2 cup raw cashews, soaked overnight and drained
-1/2 cup unsweetened almond milk
-2 tablespoons nutritional yeast
-2 tablespoons lemon juice
-1 tablespoon capers
-2 teaspoons Dijon mustard
-1 teaspoon miso paste
-2 cloves garlic
-Vegan parmesan (or other vegan cheese of your choice)
Preheat oven to 425 F.
In a large pot, cook pasta according to package directions. Drain, rinse, and set aside to cool.
In a medium bowl, combine chickpeas with paprika, garlic powder, oregano, salt, and pepper and stir until evenly coated. Spread coated chickpeas over a greased baking sheet and bake until crispy, 15 minutes.
In a large bowl, combine lettuce, cherry tomatoes, parsley, chickpeas, and pasta.
Mix together cashews, almond milk (or plant milk of your choice), nutritional yeast, lemon juice, capers, Dijon mustard, miso paste, garlic, and a pinch or two of salt and pepper. Blend in a food processor or blender until a smooth, uniform consistency is reached.
Pour dressing over salad and toss to mix.
Pasta salad is another classic summer recipe! There is little more refreshing than coming home to a chilled pasta salad dinner outside after a long summer day. This recipe is easy and quick to throw together, perfect for an after-work meal!
Ingredients:
-2 cups cherry or grape tomatoes, halved
-1/2 cup jarred roasted red peppers, julienned
-1/2 cup marinated artichoke hearts, chopped
-1/4 cup sun-dried tomatoes, chopped
-1/4 cup black olives, sliced
-1/4 cup red onion, thinly sliced
-Handful parsley and/or basil, minced
-8 oz pasta
-1/3 cup raw almonds or cashews
-2 tbsp nutritional yeast flakes
-1 clove garlic, minced
-1/4 tsp sea salt
-Italian dressing (homemade or store bought)
In a large pot, cook pasta according to package directions. Drain, rinse, and set aside to cool.
Mix together grape tomatoes, red peppers, artichoke hearts, sun-dried tomatoes, black olives, red onion, and parsley/basil in a separate bowl.
While the pasta is cooking, combine the almonds or cashews, yeast flakes, minced garlic, and sea salt in a food processor or blender. Blend until the mixture resembles grated parmesan cheese.
Add the pasta and dressing to the veggies and herbs and mix well. Top with vegan parmesan and serve! This recipe can be stored with the dressing for up to a week.
The green goddess fig nourish bowl is perfect for the summer; absolutely no cooking required! The sweet taste of the figs and fruits is balanced with earthy greens, making this meal at once delicious and delightful!
Ingredients:
For the salad
-1 green apple, thinly sliced
-6 cups spinach
-3 tbsp almonds
-1/2 cup red or green cabbage, shaved
-1 cup sprouts
-1 cup Sun-Maid California Mission Figs, sliced in half
-handful of fresh parsley
-lemon juice (fresh is best)
-balsamic vinegar (optional)
-fresh berries
For the dressing
Combine all the salad dressing ingredients except for the oil in a food processor or blender and blend until smooth. Add oil in slowly until fully combined.
Arrange the spinach and cabbage into three bowls.
Divide the sprouts, apples, and parsley evenly into the three bowls.
Add the figs, berries, and almonds to each bowl, then top with the dressing.
Drizzle balsamic vinegar on top if using. Finish with a lemon wedge for an Instagram worthy vegan bowl!
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