10 vegan and vegetarian recipes for summer

Prsna Hirani-Shah | 10th May 2021

As summer is fast approaching I thought I would make a blog about vegan and vegetarian recipes that are perfect for the warmer months (well month in the UK if we're lucky). These recipes include desserts, drinks, sides and mains.

1. Chocolate Ice cream (vegan)

This Vegan Chocolate Ice Cream by Chez Jorge is great for summer. It has a healthy secret in the recipe, so no need to feel guilty. This method doesn't require any churning either so its the perfect lazy recipe for chocoholics! The ingredients you need are:

Chocolate Ice Cream

• 40 grams almond butter

• 200 grams unsweetened pumpkin puree (or sweet potato puree)

• 400 grams coconut cream (full fat)

• 1 teaspoon pure vanilla extract (contains alcohol)

• 30 grams unsweetened cocoa powder

• 4 tablespoons vegan condensed milk, or liquid sweetener of choice

• 1 teaspoon instant coffee (optional)

• 1/3 cup chopped vegan dark chocolate (optional)

• 1 tablespoon vodka (optional)

Vegan Condensed Milk (if using)

• 1.5 cups non-dairy milk (almond, soy, oat, etc)

• 1/2 cup sugar

Almond Butter (if home-made)

• 1 cup raw almonds

• 1 pinch fine see salt (optional)

2. 5 Ingredient salted caramel ice cream (vegan, gluten free)

The last recipe was for chocolate lovers but I can't miss out the caramel lovers. If you like both, make both, the more ice cream the better right? This 5 Ingredient Salted Caramel Ice Cream by Amy Lyons is simple and easy and you don't need an ice cream maker. Here are the ingredients to serve 4:

• 2 15-ounce cans full-fat coconut milk

• 1 1/2 cups soft Medjool dates, pitted

• 1/2 cup raw pecan butter

• 1/2 teaspoon sea salt

• 2 teaspoons pure vanilla extract

3. Halloumi and Mediterranean veg traybake (vegetarian)

This quick and easy Halloumi and Mediterranean Veg Traybake by Olive makes for a perfect accompaniment for a BBQ or to be had on its own. Its light and healthy so its just what you want for a summer dinner. Here are the ingredients for 4:

• courgettes 4, cut into small chunks

• red onion 1, cut into slim wedges

• garlic 3 large cloves, skins left on

• olive oil 3 tbsp

• cherry tomatoes 300g

• halloumi 250g, sliced

• cumin seeds ¼ tsp

• dried chilli flakes a few pinches (optional)

• flatbreads to serve

• hummus and hot sauce to serve

4. Vegan Summer pasta

This recipe is for you if you like carbs. This Vegan Summer Pasta by Ania uses a combination of healthy summer veggies like tomatoes, courgette, artichokes and olives. This recipes is also super quick and easy so its a great weeknight meal. Here are the ingredients for 2:

• 200 g / 7 oz rigatoni or penne pasta (GF if needed)

• 20 ml / 4 tsp extra virgin olive oil

• 200 g / 7 oz courgette / zucchini (1 medium), cut into chunks

• 2 garlic cloves, roughly chopped

• salt and black pepper, to taste

• 2 large ripe tomatoes, peeled and chopped

• 8 cherry tomatoes, halved

• a good pinch of sugar (optional)

• 2 tsp balsamic vinegar

• a good pinch of chilli flakes

• 4 charred artichoke heart halves, chopped

• 8 Kalamata olives, de-stoned and chopped

• chopped fresh parsley, to garnish (optional)

5. Vegan smoothie

This is a recipe I can guarantee tastes amazing because its actually a combination my mum makes. It is great for the summer because it uses frozen fruits so its almost like a healthy slushie. It is also packed full of vitamins. The ingredients are:

• Frozen kale

• Frozen spinach

• Frozen pineapple

• Frozen kiwi

• Frozen mango

• Ginger

• Apple juice

You can decide the amounts you want for this one.

You could use non-frozen but it won't be as refreshing. Also I know the kale, spinach and ginger may sound disgusting but trust me it works.

6. Another smoothie

This is another smoothie by my mum. Its more of a breakfast smoothie compared to the previous one as its very filling. This one is originally vegetarian but vegan alternatives can be used. It also includes an ingredient you may think "umm what?" and don't worry I reacted like that too but it turns out you can't really taste it. Here are the ingredients (use as little or as much as you want):

• Peanut butter

• Milk of your choice

• Porridge oats

• Flax seeds

• Banana

• Marmite

As you might have guessed the marmite is the questionable ingredient here but you can skip it if you want to (no judgement here).

7. Vegan crispy Korean BBQ tofu

Ok no more smoothie recipes, lets move on to the savoury side again.

This Vegan Crispy Korean Tofu by Lauren Hartmann is a great substitute for meat and also if you like a bit of spice this is for you. This recipe is gluten free too. Its not actually made on a BBQ but has that BBQ taste. Here are the ingredients for 4:

• 1 Block extra firm tofu

• 1/2 Cup tomato sauce, canned

• 1/4 Rice wine vinegar

• 1/4 Soy sauce or liquid aminos

• 2 Tablespoons of agave syrup

• 2 Teaspoons of Gochujang paste

• 1 Small apple, finely grated

• 2 Cloves garlic, finely grated

• 1 Inch piece fresh ginger, finely grated

• 1 Tablespoon of sesame seeds

• 1/2 Cup corn starch

• 1 Teaspoon salt

• Oil for frying

• Spring onion for serving

8. Perfect iced coffee

This recipes measurements and ingredients are up to you, hence the perfect iced coffee, it will be made to your liking. I'm just going to put some suggestions of what you could add to it to spice it up a little:

• Coffee (caffeinated or decaf)

• Oat milk

• Coconut milk

• Full fat milk

• Single cream

• Soy cream or milk

To add a bit of sweetness here is a syrup recipe if you don't have any at home

• 100g sugar

• 237ml water

• 1/2 Teaspoon of any extract you want

Find the instructions here

9. Courgette corn fritters (vegan)

These 8 ingredient Courgette Corn Fritters by Making Thyme For Health are another quick and easy dinner for summer when you're not bothered to put a lot of effort into making a big meal. They are also gluten free. Here are the ingredients for 10 fritters:

• 500 g shredded zucchini, about 4 medium-size zucchini

• 240 g corn kernels, fresh or frozen and defrosted (about 8 ounces)

• 75 g chopped green onions, about 6 green onions

• 3 garlic cloves, minced

• 150 g chickpea flour

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon salt & pepper

• high heat oil

• nacho cashew cream, for serving

• black beans, salsa and avocado, for serving

10. Egg fried rice (vegetarian)

This recipe is actually my own. Its very quick and doesn't require a high skill of cooking. You can have it with another dish but I prefer to have it as it is. The only thing that makes this vegetarian and not vegan is the egg and another ingredient you may find strange but I feel enhances the flavour. Here are the ingredients, you can decide how much you want to make for this one:

• Cold cooked rice (preferably made the day before and refrigerated)

• Eggs or vegan equivalent

• Dark soy

• Light soy

• Honey or vegan equivalent

• Chinese 5 spice

• Chilli powder

• Fresh garlic or garlic powder

• Oil for cooking

• Spring onion

• Peas

Here is how I make rice for 4:

1. Get a large mug and fill it to the top with rice.

2. Pour the rice into a medium sized sauce pan, wash and drain the rice.

3. Using the same mug as before, fill it twice to the top with water. So the measurement is 1 cup rice, 2 cups water. Add a little salt if you want.

4. Cook for about 7-10 minutes on a medium-high heat. To check if its done I do a tilt test. If you tilt the pan and the rice slides its not done yet, if the rice stays and your hear a crackling sound its done.

5. Put a lid on the rice and let it steam for 10 minutes.

This is just how I make my rice but if you have another method, feel free to use it!

This is how I make my egg fried rice:

1. Chop your spring onions, warning you might cry. Also if your using fresh garlic chop that up too.

2. In a small bowl, add a 1/2 teaspoon of honey or vegan equivalent and put it in the microwave for 10 seconds. To that add a small splash of dark soy as its quite strong, light soy, as much as you need, a teaspoon of Chinese 5 spice (or more depending on how much your making) chilli powder and garlic powder if you're not bothered to chop some garlic. Set aside.

3. Get yourself a frying pan and add some oil to it and put it on a medium-low heat, this is for the eggs. Get another but this time it needs to be a wok or big pan, this is for the rice.

4. In a bowl whisk up your eggs, I usually do one egg per person but you can make it as eggy as you want. Once the oil is hot pour the eggs into the frying pan and cook until it looks like scrambled eggs. Set aside once its cooked.

5. In the wok/pan add a bit of oil, let it heat up and then add the spring onion and garlic, be careful not to burn the garlic. Also save some spring onion for garnish if you want to.

6. Add the cold rice, soy sauce mixture and egg to the wok/pan and stir on a high heat. Cook for about 5 minutes and stir occasionally. Lastly once its almost cooked add some peas and cook another minute then turn the heat off.

7. Serve on its own or with another dish of your choice. You can add extra spices, salt or soy on top if you need more.

8. Enjoy! And please let me know if you like it :)

I hope you like these vegan and vegetarian recipes for summer. Start to slowly add more and more vegan or vegetarian meals to your diet to reduce your carbon footprint.