These vegan summer lunch recipes are quick, easy, and packed with seasonal summer produce. With little to no cooking required, these lunch recipes will help you beat the heat while staying full and satisfied!
Delicious vegan summer lunch recipes
Happy summer y’all! You know what that means?
It means that it is hot outside and we want to avoid spending as much time as possible in front of the stove and oven. You know what they say – if you can’t handle the heat, then make a yummy plant-based meal that requires minimal / no cooking! And that is exactly what I have for you today 😉
What to eat when it’s hot out
Summertime always makes me crave lighter meals full of fresh produce. Often times that means I’m eating a sandwich, wrap, salad, or a cold pasta dish full of veggies. But it’s always fun to shake it up with a special meal like sushi, no-cook tacos, or zoodles too!
I pulled together a collection of recipes that include veganized picnic classics, quick and easy salads and grain bowls, and fun low cook meals for the perfect weekend lunch. There is a lunch recipe for everyone here.
I hope you try these recipes out! Tag me @Daughter_of_Seitan on instagram so I can see your lovely food creations. And remember to wear sunscreen!!! 🌞
A delicious veganized version of the classic picnic favorite: the tuna salad sandwich. This mashed chickpea salad sandwich takes just 5 minutes to prepare and the recipe makes two servings – perfect for you and a friend.
I love, love, love mac salad! It is a non-negotiable summer barbecue staple. This veganized mac salad has notes for a lightened up sauce using both vegan mayo and silken tofu for healthier option, or you could use full mayo for the classic mac salad experience.
Summer rolls are in regular rotation in my life during the summer months (and to be honest, all year). These are so quick to whip up, and if you pre-chop your veggies ahead of time they are even quicker! Plus, this peanut sauce is absolutely incredible.
A healthier take on pesto pasta that includes an in-season avocado? Sign me up! This pesto pasta uses avocado instead of oil in the pesto sauce, making a creamy sauce made from whole foods.
If you didn’t love broccoli before, I think this salad might change your mind. It looks so fresh, crunchy, and satisfying. C’mon, there are apples in it. It doesn’t get more refreshing than that. Plus, I think this salad would hold up really well for meal prep!
Since we are focusing no-cook meals, this raw vegan taco meat is essential to bring up. This recipe uses a base of walnuts and sundried tomatoes for a “meaty” texture, and everything is blended up in a food processor. You can serve immediately with no cooking required!
If you have never tried soba noodles before, then here is your chance. Soba noodles have a wonderful nutty sort of flavor, and they taste amazing with crispy veggies and a great peanut sauce. But everything tastes amazing with a peanut sauce, am I right or am I right? 🥜
Greek food is some of my favorite food and you won’t want to miss this Mediterranean-inspired buddha bowl! With quinoa, chickpeas, parsley, fresh veggies, and hummus, this bowl looks super satisfying and easy to make.
This is one of the simplest salads that is packed with the most flavor. If you don’t enjoy kale, then I can welcome you to the Kale Lovers Club after you try this salad. Go on.
Raw vegan sushi rolls? That’s right, friends! This sushi is totally raw, which means you don’t even need to cook up a batch of sushi rice.
This taco salad is low-cook (just cook the pasta), packed with tex-mex flavors, and is perfect for summer! I’ve been loving taco salads, so this taco pasta salad is right up my alley.
Another veganized picnic classic: the egg salad sandwich. This recipe uses tofu instead of egg to get that “eggy” texture! It looks so creamy and delicious.
If you have a spiralizer, you’ve probably made zoodles before. I own a spiralizer and I forget it exists a lot of the time, but I’m going to have to whip it out soon to make these zoodles. This recipe couldn’t be easier – just spiralize your zoodles, blend up the avocado sauce, and toss.
This twist on a Chinese “chicken” salad is exactly what we need this summer! It is full of crunchy vegetables, juicy mandarin orange slices, and tossed with an Asian inspired sauce.
If you’ve never tried watermelon in a salad, now is your chance! I used to work at a restaurant and we had a seasonal watermelon salad dish and it was surprisingly delicious and very popular. This salad has a unique mix of veggies and fruit that I’m excited to try.