10 Vegan Summer Dinner Recipes to Keep You Cool

Summer is the perfect time to enjoy fresh, vibrant, and delicious vegan meals. These ten Vegan Summer Dinner Recipes are bursting with seasonal flavors and are sure to satisfy your taste buds while keeping you cool on warm evenings.

Light and Refreshing Salads: Perfect for Warm Nights

Salads aren’t just for side dishes! These hearty vegan salads are packed with nutrients and flavor, making them satisfying enough for a main course.

1. Mediterranean Quinoa Salad with Lemon-Tahini Dressing

This colorful salad is a feast for the eyes and the stomach. It’s bursting with fresh vegetables like juicy tomatoes, crunchy cucumbers, and briny olives.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 cup chopped romaine lettuce
• 1 cup chopped cucumber
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and halved
• ½ red onion, thinly sliced
• ½ cup chopped fresh parsley
• ¼ cup toasted pine nuts

For the Lemon-Tahini Dressing:

• ¼ cup tahini
• ¼ cup lemon juice
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, lettuce, cucumber, tomatoes, olives, red onion, and parsley.
2. In a separate small bowl, whisk together all the dressing ingredients until smooth and creamy.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with toasted pine nuts before serving.

Vibrant Mediterranean Quinoa Salad in a bowl

“This salad is a staple in my house during the summer months,” says vegan chef, Sarah Thompson. “It’s light, refreshing, and packed with plant-based protein from the quinoa.”

2. Spicy Mango Avocado Salad with Black Beans and Corn

This salad is a delightful combination of sweet, spicy, and savory flavors.

Ingredients:

• 1 ripe mango, diced
• 1 avocado, diced
• 1 can (15oz) black beans, rinsed and drained
• 1 cup frozen corn, thawed
• ½ red onion, diced
• ½ cup chopped cilantro
• Juice of 1 lime
• 1 tablespoon olive oil
• ½ teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mango, avocado, black beans, corn, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.

Spicy Mango Avocado Salad in a white bowl

“Don’t be afraid to adjust the chili powder to your liking,” advises Chef Thompson. “A little heat can be a welcome addition on a warm summer evening.”

Hearty and Flavorful Mains: For When You Crave Comfort Food

Just because it’s summer doesn’t mean you can’t enjoy a comforting and flavorful vegan dinner.

3. BBQ Jackfruit Sandwiches with Creamy Coleslaw

These pulled “pork” sandwiches are surprisingly easy to make and will have you questioning if you’re really eating plants!

Ingredients:

• 1 (20oz) can young green jackfruit in water or brine, drained and rinsed
• ½ cup BBQ sauce (choose your favorite vegan option)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper to taste
• Vegan burger buns
• Vegan coleslaw (for serving)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, shred the jackfruit using two forks.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic, smoked paprika, cumin, salt, and pepper, and cook for 1 minute more.
5. Add the shredded jackfruit and BBQ sauce to the skillet and cook, stirring occasionally, until heated through and the sauce has thickened slightly, about 10 minutes.
6. To assemble the sandwiches, pile the BBQ jackfruit onto the bottom half of each bun.
7. Top with vegan coleslaw and the other half of the bun.

Two BBQ Jackfruit Sandwiches on a wooden board

“Jackfruit’s meaty texture makes it the perfect substitute for pulled pork,” explains Chef Thompson. “Don’t be intimidated by this ingredient, it’s surprisingly easy to work with!”

4. One-Pan Roasted Vegetables with Chickpeas and Lemon-Herb Tahini

This sheet pan meal is a breeze to prepare and clean up, making it ideal for busy weeknights.

Ingredients:

• 1 head broccoli, cut into florets
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, cut into wedges
• 1 can (15oz) chickpeas, rinsed and drained
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• For the Lemon-Herb Tahini:
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2 tablespoons water
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the broccoli, bell peppers, red onion, chickpeas, olive oil, oregano, thyme, salt, and pepper. Toss to coat.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Roast for 20-25 minutes, or until the vegetables are tender and slightly charred.
5. While the vegetables are roasting, prepare the lemon-herb tahini by whisking together all the ingredients in a small bowl until smooth and creamy.
6. To serve, drizzle the roasted vegetables with the lemon-herb tahini.

Sheet pan of roasted vegetables and chickpeas

“Roasting vegetables brings out their natural sweetness,” shares Chef Thompson. “This recipe is a great way to use up any leftover vegetables you have on hand.”

Global Flavors: Explore Vegan Cuisine from Around the World

Add some international flair to your summer menu with these flavorful vegan recipes.

5. Thai Coconut Curry with Tofu and Vegetables

This fragrant curry is bursting with the flavors of Thailand. It’s surprisingly easy to make and can be on the table in under 30 minutes.

Ingredients:

• 1 block extra firm tofu, pressed and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, peeled and grated
• 1 red bell pepper, chopped
• 1 (14oz) can coconut milk
• ½ cup vegetable broth
• 2 tablespoons red curry paste
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• Juice of 1 lime
• Salt and pepper to taste
• Cooked rice (for serving)
• Chopped cilantro, chopped peanuts, and lime wedges (for garnish)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat. Add the tofu and cook, stirring occasionally, until golden brown and crispy, about 10 minutes. Remove the tofu from the skillet and set aside.
2. Add the onion, garlic, and ginger to the skillet and cook until softened, about 5 minutes.
3. Stir in the red bell pepper, coconut milk, vegetable broth, red curry paste, brown sugar, and soy sauce. Bring the mixture to a simmer.
4. Reduce heat to low and simmer for 10 minutes, or until the sauce has thickened slightly.
5. Stir in the cooked tofu and lime juice. Season with salt and pepper to taste.
6. Serve over cooked rice and garnish with chopped cilantro, chopped peanuts, and lime wedges.

Thai Coconut Curry served with rice

“Don’t be afraid to experiment with different curry pastes to find your preferred level of heat,” suggests Chef Thompson. “Green curry paste offers a milder option, while yellow curry paste has a slightly sweeter flavor profile.”

6. Lemony Orzo Pasta Salad with Artichoke Hearts and Sun-dried Tomatoes

This pasta salad is a light and refreshing take on classic Greek flavors.

Ingredients:

• 1 cup orzo pasta
• 1 (14oz) can artichoke hearts, drained and quartered
• ½ cup sun-dried tomatoes packed in oil, drained and chopped
• ½ cup Kalamata olives, pitted and halved
• ½ cup chopped red onion
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh dill
• For the Lemon Dressing:
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

1. Cook the orzo pasta according to package directions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked orzo, artichoke hearts, sun-dried tomatoes, olives, red onion, parsley, and dill.
3. In a small bowl, whisk together all the dressing ingredients until emulsified.
4. Pour the dressing over the pasta salad and toss gently to combine.
5. Serve chilled or at room temperature.

Lemony Orzo Pasta Salad with Artichoke Hearts

“This pasta salad is best when made ahead of time,” advises Chef Thompson. “Allowing the flavors to meld in the refrigerator for at least 30 minutes enhances the taste.”

Quick and Easy Options: For Those Nights When You’re Short on Time

These simple yet satisfying vegan recipes can be on your table in 30 minutes or less.

7. Black Bean Burgers with Avocado Cream Sauce

These flavorful black bean burgers are packed with protein and fiber, making them a satisfying and healthy meal option.

Ingredients:

• 1 (15oz) can black beans, rinsed and drained
• ½ cup cooked brown rice
• ½ cup chopped onion
• ½ cup rolled oats
• ¼ cup chopped cilantro
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• For the Avocado Cream Sauce:
  • 1 avocado, mashed
  • ¼ cup vegan sour cream
  • 2 tablespoons lime juice
  • 1 tablespoon water
  • Salt and pepper to taste
• Vegan burger buns
• Your favorite burger toppings

Instructions:

1. In a food processor, combine the black beans, cooked brown rice, onion, oats, cilantro, garlic, chili powder, cumin, salt, and pepper. Pulse until well combined but still slightly chunky.
2. Form the mixture into 4 patties.
3. Heat a large skillet over medium heat. Cook the patties for 4-5 minutes per side, or until heated through and crispy on the outside.
4. While the patties are cooking, prepare the avocado cream sauce by combining all the ingredients in a small bowl and mashing with a fork until smooth and creamy.
5. To assemble the burgers, spread the avocado cream sauce on the bottom half of each bun.
6. Top with a black bean patty and your favorite burger toppings.

Black Bean Burgers with Avocado Cream Sauce

“Feel free to get creative with the toppings!” encourages Chef Thompson. “Sliced avocado, pico de gallo, and pickled jalapeños would all be delicious additions.”

8. Chickpea Salad Sandwiches

This plant-based twist on a classic chicken salad is quick, easy, and perfect for a light summer meal.

Ingredients:

• 1 (15oz) can chickpeas, rinsed and drained
• ½ cup vegan mayonnaise
• ¼ cup chopped celery
• ¼ cup chopped red onion
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Bread of your choice

Instructions:

1. In a medium bowl, mash the chickpeas with a fork until they are broken down but still slightly chunky.
2. Add the vegan mayonnaise, celery, red onion, dill, lemon juice, salt, and pepper. Stir to combine.
3. Serve the chickpea salad on bread of your choice.

A Chickpea Salad Sandwich on a plate

“For a heartier meal, serve the chickpea salad over a bed of greens,” recommends Chef Thompson. “Add some chopped apples or grapes for a touch of sweetness.”

Sweet Endings: Light and Refreshing Vegan Desserts

No summer meal is complete without a sweet treat. These light and refreshing vegan desserts are the perfect way to end your summer dinners on a sweet note.

9. Grilled Pineapple with Coconut Whipped Cream

Take advantage of fresh summer pineapple with this simple yet satisfying dessert.

Ingredients:

• 1 ripe pineapple, peeled, cored, and cut into 1-inch thick slices
• Coconut oil, for grilling
• For the Coconut Whipped Cream:
  • 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat grill to medium heat.
2. Lightly brush the pineapple slices with coconut oil.
3. Grill the pineapple for 3-4 minutes per side, or until grill marks appear and the pineapple is heated through.
4. While the pineapple is grilling, prepare the coconut whipped cream. Open the can of refrigerated coconut milk and scoop out the thick, solidified cream from the top, leaving the watery liquid behind.
5. Place the coconut cream in a chilled bowl and whip using an electric mixer until stiff peaks form.
6. Add the maple syrup and vanilla extract and whip until combined.
7. Serve the grilled pineapple topped with a dollop of coconut whipped cream.

Grilled Pineapple slices with Coconut Whipped Cream

“For an extra touch of indulgence, sprinkle the grilled pineapple with toasted coconut flakes,” suggests Chef Thompson.

10. Strawberry Watermelon Salad with Mint and Lime

This refreshing fruit salad is the perfect way to cool down on a hot summer evening.

Ingredients:

• 4 cups cubed watermelon
• 2 cups sliced strawberries
• ¼ cup chopped fresh mint
• Juice of 1 lime
• 1 tablespoon maple syrup (optional)

Instructions:

1. In a large bowl, combine the watermelon, strawberries, mint, and lime juice.
2. Drizzle with maple syrup, if desired. Toss gently to combine.
3. Serve chilled.

Refreshing Strawberry Watermelon Salad

“This fruit salad is best when made right before serving,” advises Chef Thompson. “However, you can prepare the watermelon and strawberries ahead of time and store them separately in the refrigerator.”

FAQs

1. What are some good side dishes for vegan summer dinners?

Many delicious side dishes complement vegan summer dinners, such as:

• Grilled Corn on the Cob: Grilled corn on the cob, seasoned with vegan butter and herbs, is a classic summer side dish.
• Potato Salad: Try a creamy vegan potato salad with plant-based mayonnaise, herbs, and your favorite vegetables.
• Green Bean Salad: A refreshing green bean salad with a light vinaigrette is a perfect side for any summer meal.
• Fruit Salad: A simple fruit salad with seasonal fruits like berries, melon, and pineapple is a refreshing and healthy option.

2. Can I make these recipes ahead of time?

Many of these recipes can be made ahead of time. For example, the salads and pasta salad can be made a day in advance and stored in the refrigerator. The jackfruit and chickpea mixtures for the sandwiches can also be made ahead and assembled just before serving.

3. What are some good protein sources for vegan summer dinners?

Tofu, tempeh, lentils, beans, quinoa, and jackfruit are great plant-based protein sources to incorporate into your vegan summer dinners.

4. Are these recipes kid-friendly?

Absolutely! Many of these recipes, like the BBQ Jackfruit Sandwiches, Black Bean Burgers, and Chickpea Salad Sandwiches, can be easily adapted for kids. You can also adjust the spice levels and seasonings to suit your family’s preferences.

5. What are some other vegan summer dinner ideas?

The possibilities for vegan summer dinners are endless! Here are a few more ideas:

• Vegan Sushi Bowls: Create a refreshing and flavorful sushi bowl with sushi rice, your favorite vegetables, avocado, and a drizzle of sriracha mayo.
• Vegan Tacos: Enjoy a taco night with seasoned lentils, black beans, or jackfruit as the filling. Load up on your favorite toppings like salsa, guacamole, and vegan sour cream.
• Vegan Pasta Primavera: Embrace seasonal vegetables with a light and flavorful pasta primavera. Toss your favorite vegetables with pasta and a lemon-herb sauce.

6. Can I freeze any of these recipes?

While not all the recipes are ideal for freezing, you can freeze leftover portions of some, like the Thai Coconut Curry or the One-Pan Roasted Vegetables with Chickpeas. Allow the dishes to cool completely before transferring them to freezer-safe containers.

7. Where can I find more vegan summer dinner recipes?

For more delicious and inspiring vegan summer dinner recipes, be sure to explore the Purely Vegan website. We regularly update our collection with new and exciting plant-based dishes to tantalize your taste buds!