20 Fresh Summer Vegan Recipes

When the weather gets hot, I don’t want to spend a lot of time cooking over a hot stove. My summer meals are all about fresh produce, simple recipes, and food that feels light and energizing. I like to use vegetables and fruits that are in season because they taste their best and don’t need much to be good.

These are the recipes I make on repeat all summer long, from easy no-cook dinners to simple grilled dishes. Here are 20 fresh summer vegan recipes that are perfect for warm days.

1. Chopped Greek Salad with Chickpeas

A hearty mix of cucumber, tomato, red onion, and kalamata olives with chickpeas for protein. A simple lemon-oregano dressing ties it all together.

Nutrition per serving:

1. Calories: 280
2. Protein: 10g
3. Carbs: 30g
4. Fat: 15g
5. Fiber: 9g

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2. Chilled Cucumber Avocado Soup

Blended cucumbers, avocado, and fresh dill make a cool, creamy soup. I chill it for an hour and top it with a drizzle of olive oil.

Nutrition per serving:

1. Calories: 180
2. Protein: 3g
3. Carbs: 12g
4. Fat: 15g
5. Fiber: 7g

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3. Black Bean and Corn Salad

Canned black beans, fresh corn, bell pepper, and cilantro tossed in a lime vinaigrette. It’s perfect for picnics or as a taco topping.

Nutrition per serving:

1. Calories: 220
2. Protein: 9g
3. Carbs: 40g
4. Fat: 4g
5. Fiber: 13g

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4. Watermelon and Mint Salad

Cubed watermelon with fresh mint leaves and a tiny sprinkle of salt. The simplest way to cool down on a hot afternoon.

Nutrition per serving:

1. Calories: 70
2. Protein: 1g
3. Carbs: 18g
4. Fat: 0g
5. Fiber: 1g

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5. Zucchini Noodles with Pesto

Spiralized zucchini tossed with a classic basil pesto (made with nutritional yeast instead of cheese). I sometimes add cherry tomatoes.

Nutrition per serving:

1. Calories: 210
2. Protein: 6g
3. Carbs: 12g
4. Fat: 17g
5. Fiber: 4g

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6. Grilled Corn with Chili Lime

Corn on the cob grilled until charred, then brushed with a mix of vegan butter, chili powder, and lime juice.

Nutrition per serving (1 ear):

1. Calories: 130
2. Protein: 3g
3. Carbs: 22g
4. Fat: 5g
5. Fiber: 3g

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7. Tomato Basil Bruschetta

Diced ripe tomatoes and fresh basil on toasted baguette slices. I rub the bread with a garlic clove for extra flavor.

Nutrition per serving (2 slices):

1. Calories: 160
2. Protein: 5g
3. Carbs: 28g
4. Fat: 3g
5. Fiber: 3g

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8. Chickpea Salad Sandwiches

Mashed chickpeas with vegan mayo, celery, and red onion served on toasted whole-grain bread with lettuce.

Nutrition per serving:

1. Calories: 300
2. Protein: 14g
3. Carbs: 40g
4. Fat: 10g
5. Fiber: 12g

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9. Mango Salsa with Cilantro

Diced mango, red onion, jalapeño, and cilantro mixed with lime juice. I eat it with tortilla chips or on top of black bean tacos.

Nutrition per serving (1/2 cup):

1. Calories: 60
2. Protein: 1g
3. Carbs: 15g
4. Fat: 0g
5. Fiber: 2g

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10. Cold Peanut Soba Noodles

Buckwheat soba noodles tossed in a peanut lime sauce with shredded carrots and cucumbers. I serve it cold straight from the fridge.

Nutrition per serving:

1. Calories: 380
2. Protein: 15g
3. Carbs: 60g
4. Fat: 11g
5. Fiber: 8g

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11. Stuffed Avocados

Halved avocados filled with a quick mix of quinoa, black beans, corn, and lime. A no-cook, satisfying lunch.

Nutrition per serving:

1. Calories: 340
2. Protein: 10g
3. Carbs: 35g
4. Fat: 21g
5. Fiber: 16g

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12. Gazpacho

The classic cold Spanish soup made by blending tomatoes, cucumber, bell pepper, and garlic. I top it with homemade croutons.

Nutrition per serving:

1. Calories: 110
2. Protein: 3g
3. Carbs: 20g
4. Fat: 3g
5. Fiber: 5g

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13. Berry Spinach Salad

Fresh spinach with strawberries, blueberries, and sliced almonds. A simple poppy seed dressing made with lemon juice and maple syrup finishes it.

Nutrition per serving:

1. Calories: 170
2. Protein: 5g
3. Carbs: 22g
4. Fat: 8g
5. Fiber: 6g

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14. Grilled Portobello Burgers

Large portobello mushroom caps marinated in balsamic vinegar and grilled, served on a bun with lettuce, tomato, and onion.

Nutrition per serving:

1. Calories: 180
2. Protein: 7g
3. Carbs: 30g
4. Fat: 4g
5. Fiber: 5g

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15. Mediterranean Quinoa Salad

Cooked quinoa with diced cucumber, cherry tomatoes, and parsley in a lemon garlic dressing. It’s a protein-packed make-ahead meal.

Nutrition per serving:

1. Calories: 240
2. Protein: 9g
3. Carbs: 40g
4. Fat: 6g
5. Fiber: 7g

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16. No-Bake Energy Bites

Rolled oats, peanut butter, maple syrup, and mini chocolate chips mixed and rolled into bites. I keep them in the freezer for a cool snack.

Nutrition per serving (2 bites):

1. Calories: 180
2. Protein: 5g
3. Carbs: 22g
4. Fat: 9g
5. Fiber: 3g

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17. Caprese Skewers

Skewers with cherry tomatoes, vegan mozzarella balls, and fresh basil leaves, drizzled with balsamic glaze. An easy appetizer.

Nutrition per serving (2 skewers):

1. Calories: 120
2. Protein: 5g
3. Carbs: 10g
4. Fat: 7g
5. Fiber: 1g

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18. Citrus and Arugula Salad

Peppery arugula with segments of orange and grapefruit, topped with a light citrus vinaigrette and toasted pistachios.

Nutrition per serving:

1. Calories: 150
2. Protein: 4g
3. Carbs: 20g
4. Fat: 7g
5. Fiber: 5g

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19. Veggie and Hummus Wraps

A large tortilla spread thick with hummus and filled with shredded carrots, spinach, bell peppers, and sprouts.

Nutrition per serving:

1. Calories: 280
2. Protein: 10g
3. Carbs: 45g
4. Fat: 8g
5. Fiber: 11g

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20. Peach and Coconut Yogurt Parfaits

Layers of dairy-free coconut yogurt, fresh peach slices, and granola. I make this for a quick, cool breakfast or dessert.

Nutrition per serving:

1. Calories: 220
2. Protein: 6g
3. Carbs: 30g
4. Fat: 9g
5. Fiber: 4g

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