Summer vegan dishes, quick recipes

Summer vegan dishes, quick recipes

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Summer vegan dishes: vegan recipes to serve on hot summer days. Refreshing vegan dishes low in calories and rich in flavor. Quick and easy vegan recipes.

Who follows onevegan diethe knows how healthy and wholesome cold summer dishes can be! On this page we will see somesummer vegan recipeseasy to prepare and also fast. Not onlyvein, at the beginning of each summer recipe we will give you the vegetarian option by suggesting ingredientsplus.

Summer vegan dishes

When themercury columnsalt, the desire for freshness also grows and you can start from the palate, here is a selection ofsummer vegan recipeswith a vegetarian variant for those who allow animal derivatives in their diet. The vegan and vegetarian recipes below, they see ingredients for 4 people.

Rich salad with avocado

The vegetarian variant sees the addition of flakes of Parmigiano Reggiano and a hard-boiled egg.

Ingredients for 4 people:

  • 300 g of carrots
  • 400 g of datterino tomatoes
  • 2 medium ripe avocados
  • 1 sweet white onion
  • 1 organic lemon
  • basil leaves
  • extra virgin olive oil
  • salt and pepper as required
  • apple cider vinegar
  • pumpkin seeds
  • 50 g of corn


1) Cut the carrots into slices and cook them in boiling water for 5 minutes. Carrots will just have to soften without losing their crunchiness.

2) Cut the onion into slices and then into cubes.

3) Cut the cherry tomatoes into four halves.

4) Peel and dice the avocados.

5) Combine all the ingredients and season with oil, salt, pepper and lemon juice.

6) Toast the pumpkin seeds for one minute in a non-stick pan. Allow to cool and add them to the salad to garnish the dish together with the basil leaves.

Taboulé of bulgur and quinoa

Between summer vegan recipes,the Taboulé is the one with the most oriental flavor. Taboulé is a recipe originally from Lebanon, prepared based onbulgur, that is, broken grain. Don't be fooled by the unfamiliar name… this vegan recipe is easy to make and quick too! In addition, there are premixed packages of bulgur and red quinoa on the market, for the preparation buy one of these, there are alsobiological.

Ingredients for 4 people:

  • 300 g of bulgur and red quinoa
  • 2 cucumbers
  • 2 spring onions
  • fresh mint leaves
  • extra virgin olive oil
  • 1 lemon
  • salt and pepper as required

1) Cook bulgur and red quinoa for 10 - 15 minutes (as indicated on the purchase package). Drain and let cool.

2) Peel the cucumbers and cut them into thin slices.

3) Slice and finely chop the spring onions.

4) Add bulgur and quinoa to the vegetables and mix both before and after adding the seasonings.

5) Garnish with the mint leaves and, before serving, let it rest in the refrigerator for at least an hour.

For the variantvegetarian, just add a sweet cheese of your choice: Asiago cut into cubes is recommended.

Chickpea salad with green and red tomatoes

Betweensummer vegan dishesthe chickpea salad is undoubtedly one of the easiest and quickest to bring to the table. In this version, we add ingredients capable of enriching and flavoring the dish, making it particularly rich on the palate.

Here are the ingredients for 4 people:

  • chickpeas
    200 grams if you use dried chickpeas, 600 grams if you use canned or jar chickpeas
  • 2 large beefsteak tomatoes
  • 1 green tomato
  • 2 small coppery tomatoes
  • 1 sweet red onion (preferablyred onion from Tropea)
  • 2 fresh green chillies
  • 1 lemon
  • 1 clove of minced garlic
  • balsamic vinegar
  • extra virgin olive oil
  • salt and pepper as required
  • Origan

If you want to prepare an even richer vegan dish, add 200 grams of boiled green beans.
For the variantsummer vegetarian recipe, just add small pieces of fresh cheese or the evergreen Parmigiano Reggiano flakes.

1) In the case of dried chickpeas, cook them after soaking them (12 hours in water). The chickpeas should be boiled over a very low heat for about 2 hours and salted after cooking. The chickpeas must be soft but firm enough to still retain the skin of the casing!

2) Wash the tomatoes, dry them and slice them. Also slice the onion and chilli. If you have decided to add the boiled green beans, these should be cut in half.

3) Add all the ingredients and season with an emulsion of extra virgin olive oil and lemon juice, finally season with a few drops of balsamic vinegar, freshly ground pepper and garnish with a handful of oregano.

Other summer dishes and menus: salads with potatoes, vegetarian summer menu.

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