Today I’m digging though my Pinterest boards and pulling out 6 vegan summer recipes I’m determined to give a go!
I don’t know about you – but I definitely have a habit of pin, pin, pinning recipes on Pinterest – only to never make them.
Yes, my Pinterest food boards are often the place where recipes go to…die.
Well today, I say enough of that.
When I caught myself pinning a recipe from The Washington Post and chuckling that the odds of me actually making it are only slightly higher than me winning the lottery – I realized just what a waste it is to pin so many beautiful recipes only to never try them. What a silly practice I’ve somehow adopted.
Even more silly when I think about how much I actually ENJOY cooking!
And yet, I’ve somehow fallen in the rut of doing one of two things when I hit the kitchen:
- Getting creative and concocting my own recipes based on instinct and what sounds good at the time.
- Relying on the same ole, same ole standby recipes I can always rely on.
Determined to break the habit, I had a nice dig through my Pinterest boards tonight and found buckets of recipes that seem straight up perfect for summer and by golly…I’m going to try them! After all, we’ve got three months to go and I’m ready to experiment in the kitchen.
6 Vegan Summer Recipes to Try
As someone who doesn’t eat meat or dairy, below you’ll find vegan summer recipes but I dare say they’re worth a try even if you’re a carnivore as they have such vibrant flavors.
Roasted Tomato and Chickpea Curry
Now, who knew I’d go falling in love with a recipe whilst catching up on The Washington Post. (Then again, given the news situation these days it’s a bit of a no brainer why I was drawn to a recipe, ha.)
While we’re in prime tomato season, I dare say this curry dish sounds well worth heating up the oven and turning on the stove in the high heat.
Since this one of the vegan summer recipes that does take a bit more time, it’s one you might not choose for a weeknight dinner but could be fantastic on the weekends. To serve, I’ll also whip up some Jasmine rice and stock up on Trader Joe’s ultra delicious garlic naan. (Because curry without naan seems just plain wrong.)
Thai Rainbow Farro Salad
Two things I love: farro and rainbows. So what better way than to roll them into one recipe, right? Add to that my love of peanuts and this one sounds like a solid keeper to me.
Personally, I’m always game for experimenting with salads and with farro being a great source of protein – this one is a meal in itself. I’m definitely planning on whipping this one up on a Sunday afternoon to enjoy for lunch through the week.
Roasted Cauliflower Burrito Bowl
Ever since the springtime, I’ve been seriously trying to limit the number of trips I take to Chipotle. Yes, obviously I love their burrito bowls (and guacamole)…but they’re loaded with salt and have me feeling like a puffer fish for days. Definitely not cute! So, it’s by no mistake that a colorful alternative to Chipotle found its way onto my list of vegan summer recipes to try immediately.
When browsing Pinterest, this recipe for roasted cauliflower bowls instantly caught my eye. While yes, the recipe does include black beans – I can be sure to thoroughly rinse those to limit the amount of salt and can obviously skip salt altogether with everything else.
Roasted buffalo cauliflower of course is insanely delicious on its own but I’m surprised to say I’ve not included it in a burrito bowl before. Sounds like the perfect idea!
Visit Pinch of Yum for the full recipe, here.
Summer Squash + Quinoa Salad
While I absolutely love summer squash, I feel like I have rarely eaten it in a salad (if ever).
Thus, this Summer Squash Quinoa Salad grabbed my attention whilst scrolling away on Pinterest and absolutely lands on my list of vegan summer recipes to try, pronto. Beyond the squash, the addition of pine nuts definitely perks my ears up because of how much flavor they can add.
Looking over the seasoning on this recipe, I do think I’ll be kicking up the lemon flavoring quite a bit and maybe even add in some capers. (I’m obsessed.) All-in-all though, this beautiful salad looks perfect for summer and seems great for days by the pool.
For the full recipe on Simpy Quinoa, click here.
HEARTY Lentil Burger
Hard to believe, while I’ve followed a vegan diet for several years now – I’ve actually only made homemade burgers once. While the last recipe I used a mushroom base, this time I’m around I’m leaning towards lentils.
What can I say? I’m obsessed with lentils. So much so that I think I could write a book about all the fabulous things I can whip up with a lentil. For today though, we’re talking about burgers and this recipe from Contentedness Cooking sounds (and looks) absolutely delicious.
For the full vegan lentil burger recipe, click here!
Portobello Mushroom Steaks with Avocado Chimichurri
Okay, this last ones a bit of a cheat because I actually have tried this before…but completely forgot about. (Which is just silly because I absolutely loved it.)
Portobello mushrooms are among my favorite things ever and this recipe is incredibly easy. You whip up a quick marinade to soak loads of flavor into your mushrooms, roast quickly in the oven and then top off with avocado. I personally plan to use my own guacamole recipe instead (mostly to avoid having to dirty up a food processor) but the avocado chimichurri they share here is also mighty tasty!
For the full recipe, click here!
MORE SUMMER RECIPE READS TO ENJOY
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Kelly
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