20 Vegan Summer Meals That Are Easy to Make for Dinner
These Vegan Summer Meals are perfect for warm evenings! From vibrant noodles and grilled Portobello mushrooms to zesty pasta dishes and healthy plant-based bowls, these recipes are packed with flavor and nutrients. Easy to make and sure to impress your guests, these meals are the perfect way to enjoy a cruelty-free summer feast!
I’ve put together a collection of vegan summer dinner recipes so you can serve your family some good old fashioned delicious food all the while, beating the heat. Check them out below.
Vegan Pasta & Noodle Recipes
I’m sure you’ll agree that pasta is a summer staple when you don’t want to turn on that hot oven in the summer heat. I’ve got you covered with some of my favorite summer pasta recipes below all made on your stovetop.
Make it a full meal by adding a few sides, like my very twisted Vegan Garlic Bread or asparagus and onion Focaccia Bread. For a side salad think a light summer Blueberry Salad or go all out with my Roasted Bell Pepper Salad that’s Italian-inspired itself. Wash it down with my Watermelon Agua Fresca or this tasty Tinto de Verano. And to finish it off, how about this Grilled Peaches Dessert with Vegan Mascarpone Cheese?
Easy Summer Tofu Recipes
Tofu is such a great plant-based protein source and makes for such delicious food when you have a good recipe to follow. The following tofu dishes are loaded with fresh vegetables and can be added to your weekly meal plans.
Complete your main dish with my favorite Asian-inspired sides, like my Chopped Thai Salad and Forbidden Rice Recipe stir-fry. Don’t forget the soy sauce!
Vegan Grill Recipes
It’s backyard barbecue or perfect picnic time and just because your vegan, doesn’t mean you can’t enjoy a plant-based burger or hot dog.
Pair these grilled delights with my Mesquite-Grilled Corn on the Cob, Vegan Potato Salad and amazing Fruit Salad and wash it down with this Strawberry Pina Colada.
Vegan Chickpea Recipes
Presenting 2 amazing meals made with one of my favorite proteins ever, chickpeas, also know as garbanzo beans.
Remember: no meal with chickpeas should be served without my Vegan Garlic Naan, the most popular recipe on the blog!
Vegan Taco Recipes
Grab a bag of chips and make a bowl of my easy Mango Corn Salsa and 5-minute Avocado Lime Cilantro Sauce to spread on the tacos below.
Don’t forget this Blueberry Lemonade Margarita, the perfect way to quench your thirst
More Healthy Vegan Dinner Recipes
Ok, so two of the following miscellaneous recipes require you turn on your oven. But once you taste these easy meals, I’m thinking it may be worth it. Start with a fresh salad like this Massaged Kale Salad with Strawberry Champagne Vinaigrette and some Chocolate Vegan Strawberry Shortcake for dessert.
Some of the best vegan recipes mentioned above can be shared with family and friends at your next summer picnic, poolside party or outdoor BBQ event! Would love to hear from you. Leave a comment below as to which is your favorite! Thanks in advance for checking out this Vegan Summer Meals roundup post!
Cavolo Nero Pasta Recipe
Equipment
- Dutch oven or Instant Pot or regular pot
Ingredients
- 10.5 oz dried spaghetti
- 8 oz cavolo nero Tuscan kale
- 2 tbsp olive oil
- 4 cloves garlic minced
- 5 oz sun-dried tomatoes thinly sliced
- 1 cup non-dairy heavy cream
- 1/2 cup vegan parmesan
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Cook the spaghetti according to package instructions. Depending upon the type of noodles, this should take between 7 and 10 minutes. Drain, but don't rinse.
- In the meantime, while spaghetti is cooking, heat olive oil to a large skillet or Dutch oven over medium. Add minced garlic and stir for about 30 seconds, being careful not to burn.
- Add the Cavolo Nero to the skillet.
- Continue to cook over medium heat for about 5 minutes, or until cavolo nero leaves and stalks are wilted.
- Toss in sun-dried tomatoes.
- Stir until tomatoes are well-incorporated with the other ingredients.
- Add the vegan heavy cream.
- Stir well until heated through.
- Add Vegan Parmesan.
- Stir until cavolo nero leaves are well-coated with parmesan.
- Add lemon juice, a sprinkle of sea salt, black pepper, and cooked spaghetti.
- Continue to cook over medium heat until all ingredients are heated thoroughly and ingredients are totally blended. Serve immediately with some garlic bread and a side salad.
Notes
- Nutrition information is an estimate.
- Don’t overcook the noodles in this “pasta con cavolo nero” or they may turn to mush!
- If you prefer a creamier version of Cavolo Nero Pasta, make the sauce on the side and pour it over the noodles right before serving. This prevents the noodles from absorbing all the sauce.
- If you make the sauce on the side as in the above tip, add a bit of olive oil or vegan butter to the spaghetti noodles after cooking and draining to prevent them from sticking.
