21 Vegan Recipes to Make This Summer Shine

Summer’s here — and it’s not just the sunshine we’re craving. It’s the smell of grilled veg on the barbecue, the first bite of a juicy tomato still warm from the vine, the tangle of herbs tossed through something zesty, creamy, and moreish.

This is seasonal vegan cooking at its finest: vibrant, fuss-free, and full of flavour. Whether you're a full-time plant lover, a lacto-vegetarian looking for new ideas, or simply bored of limp lettuce posing as a summer meal — you’re in the right place.

This round-up brings you 21 vegan summer recipes that truly celebrate the season. We’re talking vegan BBQ recipes that shine on the grill, vegan main dishes you’ll actually crave, vegan summer salad recipes that are anything but basic, and a few sweet and cooling delights to round things off.

So if you're hunting for vegan recipe ideas that feel as good as they taste, scroll on. These are easy vegan meals for summer — made to share, made to savour, and made for long, sun-drenched days.

Contents

1. Vegan Halloumi Sticks with Chilli Honey Dip

2. Spiced Chickpea Burgers with Chive Slaw

3. Garlic & Herb Dough Balls with Two Dips

4. Vegan Kofta with Couscous & Chilli Yoghurt

5. Tofu Tikka Skewers with Peppers & Onions

6. Juicy Vegan Hot Dogs with Caramelised Onions

7. Garden Pizza with Salad Topper

8. Charred Tofu Salad with Lemon Dressing

9. Sticky Tofu Banh Mi with Crunchy Slaw

10. Smoky Bean Patties with Rice & Hummus

11. Portobello & Halloumi Burgers

12. Lebanese-Style Kofta Sausages

13. Garlic & Herb Knots with Yoghurt Dips

14. Zesty Tomato & Onion Salad

15. Crispy Corndogs with Dips

16. Falafel Bowl with Couscous & Spiced Yoghurt

17. Vegan Tzatziki with Pitta Bread

18. Crispy Arancini Balls with Tomato Dip

19. Raspberry & Cream Popsicles with Crumble

20. Pistachio Kulfi Ice Cream Popsicles

21. Mango & Cream Lassi Popsicles

Vegan Halloumi Sticks with Hot Honey Chilli Dip

Sunlight, spice and a little sizzle — these homemade vegan halloumi sticks are everything you want on a summer plate. Crisp-edged and golden, with that perfect chew inside, they’re served over a rainbow of fresh leaves, crunchy cucumber and bell peppers. But it’s the dips that steal the show: a sticky hot honey chilli dip (made vegan, of course) and a spoonable red chilli relish that brings smoky sweetness and zing in every bite.

This is one of those vegan BBQ recipes that turns heads — ideal for sharing, layering into wraps, or piling onto a warm salad for an easy vegan summer recipe idea that delivers on every level.

Serves: 4

Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

Ingredients

For the Vegan Halloumi Sticks

• 200g firm tofu, well-pressed

• 1 tbsp nutritional yeast

• 2 tbsp lemon juice

• 1 tbsp apple cider vinegar

• 1 tsp sea salt

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp dried oregano

• 2 tbsp olive oil (for frying)

For the Coating Mixture

• 2 tbsp unsweetened soy or oat milk

• 1 tbsp lemon juice

• 1 tsp white miso paste

• 1/2 tsp mustard

• 1 tbsp tapioca starch (or cornflour)

For the Hot Honey Chilli Dip

• 3 tbsp agave nectar or maple syrup

• 1 small red chilli, finely chopped

• 1 tbsp apple cider vinegar

• 1 tsp chilli flakes

• Pinch of sea salt

For the Red Chilli Relish

• 1 red bell pepper, finely chopped

• 1 red chilli, deseeded and finely chopped

• 1 tbsp tomato paste

• 1 tbsp apple cider vinegar

• 2 tsp coconut sugar or maple syrup

• 1 tsp olive oil

• Pinch of salt

For the Salad Base

• 60g mixed baby leaves (rocket, red chard, baby spinach)

• 1/2 cucumber, chopped into cubes

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

Method

1. Slice the tofu into thick rectangular sticks and place them in a shallow bowl. Pour over the lemon juice, vinegar, nutritional yeast, garlic powder, onion powder, oregano and salt. Toss gently so every piece is coated. Let them soak up the marinade for at least 15 minutes while you prep the rest.

2. In a small bowl, whisk together the soy milk, lemon juice, miso paste, mustard and tapioca starch until smooth and slightly thickened. Dip each marinated tofu stick into this mix, coating all sides.

3. Warm the olive oil in a non-stick frying pan over medium heat. As soon as the oil shimmers, add the coated tofu sticks in a single layer. Let them sizzle, turning every few minutes, until golden and crisp on all sides with slightly bubbled edges.

4. For the hot honey dip, stir agave, vinegar, chilli, chilli flakes and salt together in a small saucepan. Simmer over low heat for 2–3 minutes until warmed through and fragrant. Remove from heat and let it cool to thicken slightly.

5. For the red chilli relish, heat olive oil in a small pan and toss in the chopped chilli and red pepper. Cook for 2–3 minutes until slightly softened, then stir in tomato paste, vinegar, sweetener and salt. Let it bubble gently, stirring often, until thick, glossy, and jam-like.

6. To serve, layer mixed leaves, bell peppers and cucumber on a platter or shallow bowl. Nestle the crispy halloumi sticks on top, and serve with generous dollops of each dip on the side.

Additional Tips

• For a BBQ version, brush tofu sticks with oil and grill until charred.

• Add fresh mint or coriander to the salad for extra summer brightness.

• Swap agave for hot maple syrup for a smokier heat.

Allergy & Dietary Notes

✅ Gluten-free

✅ Nut-free

✅ Soy-free option (use chickpea tofu)

✅ Lacto-vegetarian friendly

❌ Not oil-free

Nutritional Info (per serving)

• Calories: ~245

• Protein: ~12g

• Carbohydrates: ~16g

• Fat: ~15g

• Sugar: ~7g

• Salt: ~1.2g

Spiced Chickpea Burgers

These spiced Chickpea Vegan burgers are summer in a bun. Golden, crisp-edged chickpea patties spiced with cumin, paprika and a hint of chilli, enriched with tahini and a splash of olive oil for added moisture, and paired with a mound of creamy chive slaw. Tucked into toasted vegan brioche buns with rocket, tomato and red onion, each bite hits the perfect note of smoky, zesty, juicy and fresh — ideal for BBQs, garden lunches, or easy plant-based dinners that make you feel like you’re on holiday.

These are the kind of vegan main dishes that non-vegans come back for. If you're after easy vegan meals for summer that deliver on bold flavour, crisp texture and irresistible juiciness, these vegan burgers belong in your rotation.

Serves: 4

Prep time: 25 mins

Cook time: 15 mins

Total time: 40 mins

Ingredients

For the Chickpea Burgers

• 2 x 400g tins chickpeas, drained and patted dry

• 1 small red onion, finely chopped

• 2 garlic cloves, minced

• 1 small carrot, grated

• 2 tbsp fresh parsley or coriander, finely chopped

• 1 tbsp lemon juice

• 1 tbsp tahini

• 1 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/4 tsp chilli flakes

• 2 tbsp chickpea flour (or plain flour)

• Salt and pepper to taste

• Olive oil, for frying

For the Creamy Chive Slaw

• 1 cup shredded red cabbage

• 1/2 cup shredded white cabbage

• 1/2 cup grated carrot

• 2 tbsp chopped fresh chives

• 4 tbsp vegan mayo or unsweetened soy yoghurt

• 1 tsp apple cider vinegar

• 1 tsp Dijon mustard

• Salt and pepper to taste

To Serve

• 4 vegan brioche buns, halved and toasted

• Rocket leaves

• 1 large tomato, sliced

• 1/2 small red onion, thinly sliced

Method

1. Add the chickpeas to a food processor and pulse just until they break down into a rough texture. Add the red onion, garlic, grated carrot, parsley, lemon juice, tahini, olive oil, spices, flour, salt and pepper. Pulse again until the mixture comes together but still has some bite — you want a burger with texture, not mush.

2. Shape the mixture into 4 plump burger patties. Chill them on a plate in the fridge for 15–20 minutes to help them hold their shape.

3. In the meantime, combine the red and white cabbage, carrot, chives, vegan mayo, vinegar, mustard, salt and pepper in a large bowl. Toss to coat evenly, then let it sit while the burgers cook — this gives the flavours time to meld and the cabbage to soften slightly.

4. Heat a generous drizzle of olive oil in a frying pan over medium heat. Add the burgers and let them sizzle for about 4–5 minutes per side until deeply golden and crisp, with a lightly charred crust.

5. Toast the buns until just golden. Build your burgers from the bottom up: a bed of rocket, a slice of tomato, a hot crispy chickpea patty, a generous spoonful of slaw, and a few red onion slices. Pop the lid on and dive in.

Additional Tips

• Add a splash of pickle brine or lemon juice to the slaw for tangier punch.

• Make it BBQ-friendly: grill the patties on foil until golden and crisp.

• Leftover patties are amazing crumbled into grain bowls or reheated in wraps.

Alternative Cooking Methods

• Air fryer: Cook the patties at 200°C (390°F) for 10–12 minutes, flipping halfway through, until crisp and golden.

• Oven: Bake the patties on a lined tray at 200°C (390°F) for 25–30 minutes, flipping once for even browning.

• Grill/BBQ: Place patties on oiled foil or a grill mat and cook over medium heat for 4–5 minutes per side until charred and heated through.

Allergy & Dietary Notes

✅ Gluten-free option (use GF buns and flour)

✅ Nut-free

✅ Soy-free

✅ Lacto-vegetarian friendly

Nutritional Info (per burger)

• Calories: ~335

• Protein: ~14g

• Carbohydrates: ~37g

• Fat: ~14g

• Sugar: ~5g

• Salt: ~1.2g

Spiced Garlic and Herb Vegan Dough Balls

Crispy on the outside, fluffy on the inside, and bursting with fresh herbs and Indian-inspired spices, these spiced garlic and herb vegan dough balls are the ultimate vegan summer recipe. Made from creamy mashed potato and colourful veg, they’re totally egg-free and dairy-free — perfect for anyone diving into vegan recipes or jazzing up their favourite lacto-vegetarian recipes. Whether you're planning a garden get-together or just need a bold vegan appetiser, these golden bites (with two flavour-packed dips) are the kind of vegan summer recipe idea that disappears in seconds. This vegan recipe will impress everyone!

Juicy Vegan Kofta Recipe (Perfect For Summer)

If you're looking for vegan summer recipes that are big on flavour, texture, and colour, this one’s for you. These juicy vegan kofta — inspired by traditional lamb kofta — are spiced, seared, and served with giant couscous, pickled peppers, and a creamy chilli yogurt dip. It’s one of those vegan main dishes made for BBQs, picnics, and easy vegan meals for summer — full of rustic charm and seasonal vegan cooking.

Every bite is layered with bold herbs, tender grains, and creamy spice — perfect for warm evenings, summer BBQ spreads, or protein-packed lunch prep. This is a standout from any collection of vegan summer recipe ideas.

Serves: 4

• Prep time: 30 mins

• Cook time: 20 mins

• Total time: 50 mins

Ingredients

For the Vegan Kofta

• 1 tin lentils (400g), drained and patted dry

• 100g mushrooms, finely chopped

• 1/4 cup walnuts, finely chopped or ground

• 1/2 small red onion, finely diced

• 2 garlic cloves, minced

• 1 small raw beetroot, peeled and finely grated

• 1 tbsp tomato purée

• 1 tbsp olive oil

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh mint, chopped

• 1/2 tsp ground cumin

• 1/2 tsp ground coriander

• 1/2 tsp smoked paprika

• 1/2 tsp cinnamon

• 1/4 tsp ground cloves

• 1 tbsp soy sauce or tamari

• 1 tbsp tahini

• 1 tbsp ground flaxseed

• 2–3 tbsp breadcrumbs (gluten-free if needed)

• Salt and pepper to taste

For the Couscous Salad

• 150g giant couscous (pearl couscous)

• 1/2 cucumber, chopped into half-moons

• 1/2 cup sliced pickled roasted red peppers (from a jar)

• 1 small red onion, thinly sliced

• 10 cherry tomatoes, halved

• 2 tbsp chopped parsley

• 1 tbsp olive oil

• Juice of 1/2 lemon

• Salt and pepper to taste

For the Chilli Yogurt Dip

• 4 tbsp unsweetened vegan yogurt

• 1 tsp harissa paste or chilli sauce

• 1 tsp lemon juice

• Pinch of smoked paprika

• Salt to taste

Method

1. In a pan, sauté mushrooms, onion, garlic, and grated beetroot in olive oil for 5–6 minutes until softened and fragrant. Stir in the tomato purée and cook for 1 minute more. Let cool slightly.

2. In a large bowl, mash the lentils until mostly broken down. Add the sautéed mixture, walnuts, herbs, spices, soy sauce, tahini, flaxseed, and breadcrumbs. Season generously. Mix thoroughly and let the mixture rest for 10–15 minutes to firm up.

3. Divide the mixture into 12–16 oval-shaped kofta. Place on a plate and chill in the fridge for 15–20 minutes to help them hold together and retain their juicy texture.

4. Cook the couscous according to package instructions. Drain and rinse under cold water. In a large bowl, toss with olive oil, lemon juice, cucumber, pickled peppers, red onion, cherry tomatoes, parsley, salt, and pepper.

5. Heat a splash of oil in a non-stick pan over medium heat. Fry the kofta in batches, turning until golden and slightly crisp on the outside while staying moist inside — about 8–10 minutes.

6. In a small bowl, whisk together the yogurt, harissa, lemon juice, paprika, and salt until smooth. Chill until ready to serve.

7. Divide the couscous salad between bowls. Top with warm vegan kofta and a generous spoonful of the chilli yogurt dip.

Additional Tips

• Add pomegranate seeds or toasted pine nuts for extra texture and brightness.

• Leftover kofta are perfect in wraps with hummus, pickles, or a drizzle of tahini.

• Swap couscous for bulgur, quinoa, or even rice if preferred.

Alternative Cooking Methods

• Air fryer: Cook kofta at 200°C (390°F) for 10–12 minutes, shaking halfway through.

• Oven: Bake on a lined tray at 200°C (390°F) for 25 minutes until golden and firm.

• BBQ: Thread kofta onto soaked wooden skewers or metal skewers. Brush lightly with oil and grill over medium heat for 3–4 minutes per side, turning carefully, until charred and heated through.

Allergy & Dietary Notes

✅ Gluten-free option (use GF breadcrumbs and couscous alternative)

✅ Soy-free option (use coconut aminos instead of soy sauce)

✅ Lacto-vegetarian friendly

❌ Nut-free (contains walnuts)

Nutritional Info (per serving)

• Calories: ~390

• Protein: ~17g

• Carbohydrates: ~43g

• Fat: ~15g

• Sugar: ~6g

• Salt: ~1.3g

Vegan Tofu Tikka Skewers

Wondering what to cook for your vegan BBQ? These vegan tikka tofu skewers are a standout choice for vegan barbecue recipes, with their sizzling spice and sunny-day flair. A zesty marinade packed with warming Indian spices gives the tofu a deep, smoky flavour! Combined with juicy peppers, sweet red onions, and a satisfying char, this vegan recipe ticks every box.

Juicy Vegan Hot Dogs

Looking for vegan summer recipes that go beyond the usual burgers and bean salads? These juicy vegan hot dogs are bursting with smoky flavour, a succulent bite, and a little cheeky charm. But here’s the twist — we’re not using store-bought sausages. Oh no, we’re making our own from scratch. Packed with protein-rich lentils, sun-dried tomatoes, mushrooms, and a punchy blend of spices, these sausages deliver big flavour with none of the fuss. Whether you follow vegan recipes, lacto vegetarian recipes, or just love discovering fresh vegan BBQ ideas, this one's a keeper. Serve them on soft bakery rolls with golden caramelised onions, ketchup and mustard, and you’ve got yourself the ultimate plant-based BBQ hero.

Recipe

• Serves: 4 large hot dogs

• Prep time: 25 mins

• Cook time: 25 mins

• Total time: 50 mins

Ingredients

For the Homemade Vegan Sausages:

• 150g cooked green or brown lentils (well-drained)

• 100g chestnut mushrooms, finely chopped

• 3 sun-dried tomatoes (in oil), finely chopped

• 2 tbsp olive oil

• 2 garlic cloves, minced

• 1 small red onion, finely diced

• 1 tbsp soy sauce

• 1 tbsp tomato purée

• 1 tsp smoked paprika

• 1/2 tsp ground coriander

• 1/2 tsp ground fennel seeds

• 1/4 tsp ground black pepper

• 1/2 tsp salt

• 60g oat flour (or ground oats)

• 2 tbsp gram flour (to bind)

• 1 tbsp nutritional yeast (optional, for depth)

For Assembly:

• 4 large hot dog buns (soft bakery-style rolls)

• 2 medium onions, thinly sliced

• 1 tbsp olive oil or vegan butter

• Salt, to taste

• 4 tbsp tomato ketchup

• 4 tsp yellow mustard

Method

1. Heat olive oil in a pan over medium heat. Add diced onion and garlic, cooking for 5–6 minutes until softened and fragrant. Add the chopped mushrooms and continue to sauté for another 5–7 minutes, stirring often, until all their moisture has evaporated and they’ve taken on a golden colour.

2. In a food processor, combine the cooked lentils, mushroom mixture, sun-dried tomatoes, soy sauce, tomato purée, smoked paprika, ground coriander, ground fennel, black pepper, salt, oat flour, gram flour, and nutritional yeast. Pulse until well combined — the mixture should be thick, cohesive, and slightly textured. Taste and tweak seasoning if needed.

3. Divide the mixture into four equal parts. Shape each portion into a sausage form using your hands, then wrap each sausage tightly in cling film or parchment paper. Twist the ends like a sweet wrapper to seal.

4. To steam: Place a steamer basket over a pot of simmering water. Make sure the sausages aren’t touching the water itself. Cover with a lid and steam for 25 minutes. This gentle method helps the sausages firm up without drying them out. If you don’t have a steamer, you can use a metal colander over a pot with a lid — just ensure it’s heat-safe and the sausages don’t sit in the water.

5. While the sausages steam, prepare the caramelised onions. Heat oil or vegan butter in a pan over medium heat, add the sliced onions and a pinch of salt, and cook slowly for 15 minutes. Stir regularly until they turn deeply golden, sweet and soft.

6. Once steamed, unwrap the sausages and let them cool slightly. Grill on a BBQ, cast-iron griddle or frying pan over medium heat for 8–10 minutes, turning frequently to create a smoky crust.

7. Lightly toast the hot dog buns under the grill or on the BBQ for 1–2 minutes until golden at the edges.

8. To serve, layer each bun with a grilled sausage, caramelised onions, and generous squiggles of ketchup and mustard. Dive in while they’re hot and juicy!

Additional Tips

• Make the sausages a day ahead — they firm up beautifully overnight and hold their shape better on the grill.

• Add a splash of maple syrup to the onions for added sweetness and shine.

• For an extra juicy bite, brush sausages with oil mixed with a touch of soy sauce before grilling.

• Want a spicy kick? Add a pinch of cayenne or chopped jalapeños to the sausage mix.

• Don’t skip the caramelised onions — they balance out the savoury sausage with a lovely sweet depth.

Alternative Cooking Methods

• Pan-Steam Combo (No Steamer Required): Place sausages in a shallow lidded frying pan with a few tablespoons of water. Cover and cook gently on low heat for 15 minutes, flipping once halfway. Let cool before grilling.

• Air Fryer: After steaming, air fry at 200°C for 10–12 minutes, turning halfway for an extra crispy skin.

• Oven: Steam sausages, then bake on a lined tray at 200°C for 15 minutes to crisp up.

• BBQ: Grill sausages over medium heat after steaming, turning every few minutes for char marks. Toast buns on the grill’s edge for added smoky flavour.

Allergy & Dietary Notes

✅ Dairy-free

✅ Nut-free

✅ Egg-free

✅ Lacto-vegetarian friendly

Nutritional Info (per serving)

• Calories: ~370

• Protein: ~18g

• Carbohydrates: ~35g

• Fat: ~15g

• Sugar: ~5g

• Salt: ~1.1g

Summer Garden Vegan Pizza with Salad

This Summer Garden Vegan Pizza is your ultimate vegan summer hero. Think crispy golden crust, a lush tomato base, bubbling plant-based cheese and the kind of salad topper that makes you feel like you’re dining al fresco in the Med. This vegan Italian recipe brings together everything we love about vegan recipes — from seasonal veg to crowd-pleasing comfort — while staying true to wholesome, feel-good food. Whether you're craving something fresh for your next BBQ, or just want to impress friends with a dinner that screams summer, this one's for you. Perfect for anyone exploring vegan recipes, lacto vegetarian recipes, or just hungry for something a little bit special.

Recipe

• Serves: 4 large servings

• Prep time: 20 mins

• Cook time: 15 mins

• Total time: 35 mins

Ingredients

For the Pizza Base:

• 300g strong white bread flour

• 1 tsp instant yeast

• 1 tsp sugar

• 1/2 tsp salt

• 2 tbsp olive oil

• 180ml warm water

For the Sauce:

• 200ml passata

• 1 tbsp tomato purée

• 1 garlic clove, finely minced

• 1 tsp dried oregano

• Salt and pepper to taste

For the Toppings:

• 150g vegan mozzarella-style cheese, grated

• 100g cherry tomatoes, halved

• 10 black olives, pitted and halved

For the Fresh Salad Topper:

• 60g mixed salad leaves (e.g., rocket, spinach, baby chard)

• Fresh basil leaves, to garnish

• Drizzle of extra virgin olive oil

• Optional: balsamic glaze, for drizzling

Method

1. In a large bowl, mix together the flour, yeast, sugar and salt. Pour in the warm water and olive oil, then stir until a shaggy dough forms. Tip onto a lightly floured surface and knead for 8–10 minutes until smooth and stretchy. Don’t rush it — this is where the magic starts. Place the dough in a lightly oiled bowl, cover with a clean tea towel and let it rise somewhere warm until doubled in size (about 1 hour).

2. Meanwhile, make your pizza sauce. In a small bowl, combine the passata, tomato purée, minced garlic and oregano. Season to taste with salt and pepper. Give it a stir and let it sit — the flavours will meld while your dough rises.

3. Once your dough has puffed up beautifully, punch it down gently to release any air bubbles. Roll or stretch it into a large round shape (about 30cm across), then place on a sheet of baking paper for easy handling.

4. Preheat your oven to 220°C (fan 200°C), and pop a baking tray or pizza stone in to heat up — this ensures a crisp, golden crust.

5. Spread the sauce across your base, leaving a small border around the edges. Sprinkle the vegan mozzarella evenly, then dot the cherry tomato halves and olive slices across the top like little edible jewels.

6. Using the baking paper, lift and transfer the pizza onto your preheated tray or stone. Bake for 12–15 minutes until the crust is golden and the cheese is beautifully melted.

7. Remove from the oven and while still warm, pile on the fresh salad leaves. Tear over some basil and finish with a light drizzle of extra virgin olive oil. For a hit of sweetness and tang, add a zigzag of balsamic glaze. Slice, serve, and let the sunshine in.

Additional Tips

• Add a pinch of chilli flakes to the tomato sauce for extra zing.

• Try using sun-dried tomatoes, grilled courgette or artichokes for more Mediterranean flair.

• Brush the crust with garlic oil before baking for extra flavour.

• Feeling adventurous? Swap the cherry tomatoes for roasted peach slices for a sweet-savory twist.

Alternative Cooking Methods

• BBQ: Roll out the dough thin and lightly oil one side. Cook directly on a hot grill (oil side down) for 2–3 mins, flip, add toppings and close the lid until cheese melts.

• Air Fryer: Divide dough into smaller rounds for personal pizzas. Cook at 200°C for 6–8 minutes in batches, then top with salad just before serving.

Allergy & Dietary Notes

✅ Dairy-free

✅ Nut-free

✅ Egg-free

✅ Lacto-vegetarian friendly

Nutritional Info (per serving)

• Calories: ~410

• Protein: ~12g

• Carbohydrates: ~50g

• Fat: ~16g

• Sugar: ~4g

• Salt: ~1.4g

Charred Tofu Mediterranean Salad

Bursting with colour, freshness and full-on summer attitude — this isn’t just a vegan salad recipe, it’s a vibe.

This Charred Tofu Mediterranean Salad brings your vegan summer recipes to life with every forkful. A hero in both vegan recipes and lacto vegetarian recipes, it’s stacked with golden, smoky tofu, sweet roasted peppers, cooling cucumber, juicy rainbow tomatoes, and all the punchy herbs your tastebuds crave. It’s perfect for long lunches in the sun or bringing bold, plant-powered flavour to your BBQ table. Think sizzling streets of Santorini meets vegan garden party — light, zingy, nourishing and just the right amount of cheeky.

Recipe

• Serves: 4 large servings

• Prep time: 20 mins

• Cook time: 10 mins

• Total time: 30 mins

Ingredients

For the Charred Tofu:

• 400g firm tofu, drained and pressed

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/2 tsp dried oregano

• Salt and pepper to taste

For the Salad:

• 1/2 red onion, finely sliced

• 1/2 red pepper, thinly sliced

• 1/2 cucumber, halved and sliced

• 100g cherry tomatoes, halved (mixed colours if possible)

• 75g Kalamata olives, pitted

• 1 small handful flat-leaf parsley, chopped

• 1 small handful fresh mint, chopped

• 100g romaine or baby gem lettuce, roughly chopped

For the Dressing:

• 2 tbsp extra virgin olive oil

• Juice of 1 lemon

• 1 tsp Dijon mustard

• 1 tsp maple syrup or agave

• 1 garlic clove, finely grated

• Salt and black pepper to taste

Method

1. Drain the tofu and wrap it in a clean tea towel. Place something heavy on top (like a couple of tins or a frying pan) and let it press for at least 15 minutes. This removes excess water and helps the tofu crisp up beautifully when cooked.

2. Once pressed, slice the tofu into thick rectangular slabs — around 1.5cm thick. In a mixing bowl, whisk together olive oil, smoked paprika, garlic powder, oregano, salt and pepper. Add the tofu and gently coat each piece in the marinade. Let it sit for 10 minutes so the flavours soak in.

3. Heat a non-stick frying pan or griddle over medium-high heat. Place the tofu in a single layer and cook undisturbed for 3–4 minutes on each side until golden brown with crisp, caramelised edges. Don’t rush this step — that char is where the magic happens. Once done, transfer to a plate and let it rest.

4. In a large serving bowl, mix together the sliced red onion, red pepper, cucumber, cherry tomatoes, olives, parsley, mint and chopped lettuce. This is where your salad gets its sunshine.

5. For the dressing, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, grated garlic, salt and black pepper until emulsified. It should be zesty, bold and well balanced — taste and tweak if needed.

6. Drizzle the dressing over the salad and toss gently to coat everything evenly. Pile the warm tofu pieces on top, scatter a few extra herbs over for good measure, and serve straight away. Optional: sprinkle with sumac for extra zing or serve with lemon wedges on the side.

Additional Tips

• Pressing the tofu properly makes a huge difference — don’t skip it!

• For a Middle Eastern twist, try adding a spoon of za’atar or sumac to the tofu marinade.

• Toasted pine nuts, pumpkin seeds, or crushed pistachios add a lovely crunch on top.

• Serve with warm flatbreads, couscous or a chilled glass of sparkling water with lemon.

Alternative Cooking Methods

• BBQ: Marinated tofu slabs can be grilled directly on the BBQ for maximum smokiness. Use a grill mat or skewers for easy flipping.

• Oven-baked: Bake the tofu at 200°C (fan 180°C) for 20–25 minutes on a lined tray, flipping halfway through, until crisp on the edges.

Allergy & Dietary Notes

✅ Dairy-free

✅ Nut-free

✅ Egg-free

✅ Lacto-vegetarian friendly

Nutritional Info (per serving)

• Calories: ~320

• Protein: ~16g

• Carbohydrates: ~20g

• Fat: ~22g

• Sugar: ~6g

• Salt: ~1.5g

Sticky Tofu Banh Mi with Crunchy Slaw

A vibrant Vietnamese-inspired vegan sandwich with a bold plant-based twist.

This Vegan Banh Mi is a glorious mash-up of heat, crunch, and summer freshness — everything you crave in vegan recipes when the sun's out and appetites are up. Juicy sticky tofu glazed in a sweet-savoury sauce, nestled into toasted baguettes with a rainbow of crisp slaw, ribbons of cucumber, and a punchy chilli kick. The textures are layered, the colours are bold, and the flavours pack a warm-weather punch. As part of our vegan summer recipe ideas, this is the kind of handheld feast that brings the best of lacto vegetarian and Vegan Asian recipes to life. Whether you’re picnic-planning, BBQ-plotting, or just making lunch feel exciting again — this one delivers big.

Smoky Vegan Bean Patties with Spiced Rice

A sizzling plate of bold flavours, textures and sunshine-ready colour.

If summer had a signature vegan salad recipe, this might be it. These smoky bean patties are pan-fried until golden and crisp, paired with fluffy spiced rice, velvety homemade hummus, and a vibrant seasonal salad. Think charred edges, creamy dips, and that irresistible mix of heat and freshness in every bite. It brings together the very best of vegan recipes and lacto vegetarian recipes — hearty, healthy, and ready for your next sunny lunch. Whether served as a weekend showstopper or packed up for an alfresco feast, this vegan summer recipe idea is all about balance, satisfaction and bringing the colour to your table.

Smoky Portobello & Halloumi Vegan Burgers

This vegan burger is everything summer should taste like — smoky, juicy, messy, and stacked with colour. With thick slices of caramelised portobello mushrooms and golden homemade vegan halloumi, it’s a dream for fans of hearty vegan recipes and lacto vegetarian recipes alike. Fresh salad leaves, crunchy cucumber, juicy tomatoes, and sweet peppers bring a rainbow of crunch, while a smoky maple glaze wraps it all up with glossy, lip-smacking richness. This vegan summer recipe idea layers bold textures and plant-based indulgence in every towering bite.

Perfect for BBQs, picnics, or sun-drenched evenings where burgers deserve the spotlight.

Recipe

• Serves: 4 large burgers

• Prep time: 35 mins

• Cook time: 20 mins

• Total time: 55 mins

Ingredients

For the Burgers:

• 4 large portobello mushrooms, stems removed

• 2 tbsp olive oil

• Salt and black pepper

For the Smoky Glaze:

• 3 tbsp BBQ sauce

• 1 tbsp maple syrup

• 1 tsp smoked paprika

• 1 tsp balsamic vinegar

For the Homemade Vegan Halloumi:

• 200g extra firm tofu, pressed

• 1 tbsp nutritional yeast

• 1 tbsp tapioca starch (or cornflour)

• 1/2 tsp garlic powder

• 1 tsp lemon juice

• 1 tsp apple cider vinegar

• 1 tbsp olive oil (plus more for frying)

• 1/2 tsp salt

• 2 tbsp unsweetened plain plant milk

Fresh Fillings:

• 1 little gem lettuce, separated into leaves

• 1/2 cucumber, sliced lengthwise into ribbons

• 1 large tomato, thinly sliced

• 1 small yellow pepper, thinly sliced

• A handful of mixed salad leaves or microgreens

To Serve:

• 4 vegan brioche burger buns, sliced and lightly toasted

• Vegan mayo or aioli (optional)

Method

1. Press the tofu by wrapping it in a clean towel and placing something heavy on top for at least 20 minutes. This removes excess moisture, giving you a firmer bite for the homemade halloumi.

2. In a food processor, blend the pressed tofu with nutritional yeast, tapioca starch, garlic powder, lemon juice, apple cider vinegar, olive oil, salt, and plant milk until smooth. The mixture should resemble a thick paste. Pour into a small greased square dish or lunchbox and smooth the top.

3. Steam the mixture in the dish using a steamer basket over gently simmering water for 20 minutes with the lid on. This sets the halloumi, giving it a springy, sliceable texture. Let it cool slightly, then refrigerate for 30 minutes before slicing into thick strips.

4. Mix the BBQ sauce, maple syrup, smoked paprika, and balsamic vinegar to make the smoky glaze. Set aside.

5. Preheat a grill pan or BBQ to medium-high. Brush the portobello mushrooms with olive oil on both sides and season generously. Grill gill-side down for 5 minutes without moving. Flip, brush with glaze, and grill another 4–5 minutes until juicy and charred, glazing again as it cooks.

6. In a hot pan or grill, sear the vegan halloumi slices in a little olive oil for 2–3 minutes per side until golden and lightly crisp. The inside should remain soft with a slightly chewy, cheesy pull.

7. Toast the burger buns cut-side down until lightly golden and warm.

8. To build, start with crisp gem lettuce, then layer on a smoky grilled mushroom, a few slices of sizzling halloumi, tomato, cucumber ribbons, yellow pepper, and a tangle of microgreens. Finish with a slather of vegan mayo or aioli if using, crown with the top bun, and serve hot.

Additional Tips

• Want more bite? Add a pinch of chilli flakes to the glaze or drizzle with hot sauce before stacking.

• Marinate mushrooms in the glaze for a few hours or overnight to deepen the smoky flavour.

• Let the homemade halloumi chill for an hour or more before frying for cleaner slices and better texture.

Alternative Cooking Methods

• Oven: Roast mushrooms at 200°C (fan 180°C) for 20 minutes, flipping and glazing halfway. Pan-fry or grill the vegan halloumi until golden.

• Air fryer: Cook mushrooms at 190°C for 12 minutes, brushing with glaze halfway. Air fry halloumi slices at 180°C for 7–8 minutes until crisp at the edges.

Allergy & Dietary Notes

✅ Dairy-free

✅ Nut-free

✅ Egg-free

✅ Lacto-vegetarian friendly

Nutritional Info (per burger)

• Calories: ~540

• Protein: ~20g

• Carbohydrates: ~46g

• Fat: ~27g

• Sugar: ~9g

• Salt: ~2.3g

Lebanese-Style Vegan Kofta Sausages

Think Lebanese spice blends mingling with smoky charred edges, juicy cherry tomatoes blistered to perfection, and sweet ribbons of caramelised onion tangled over it all. At the heart of this vegan summer recipe idea are the homemade vegan kofta sausages — rich, spiced, juicy, and deeply satisfying. Paired with a swirl of creamy hummus and a punchy scatter of parsley, this vegan Lebanese recipe brings the warmth of the Levant to your table. It’s the kind of hearty plant-based plate that makes your tastebuds dance and your guests ask for seconds.

Ideal for vegan BBQ spreads, mezze nights, or when you're craving vegan recipes with real character and flavour.

Vegan Garlic & Herb Knots

These vegan garlic and herb knots bring together everything you crave in summer snacking — soft and chewy middles, crisp golden edges, and an intoxicating aroma of garlic, fresh dill, and parsley melting into every twisted fold. The knots are brushed not once, but twice with a sizzling vegan butter infused with garlic and herbs for maximum flavour. Served alongside a vibrant homemade chilli dip and a cooling, creamy herbed yogurt, this is one of those vegan summer recipe ideas that becomes a fast favourite.

Perfect for sharing under the sun, tucked into lunchboxes, or as the centrepiece of your mezze-style spread — these knots don’t just taste good, they bring people together.

Recipe

• Serves: 4 large servings (approx. 12–14 knots)

• Prep time: 20 mins (plus proving time)

• Cook time: 15 mins

• Total time: 1 hr 35 mins (including proving)

Ingredients

For the Dough:

• 500g strong white bread flour

• 1 tsp fine sea salt

• 2 tsp caster sugar

• 7g fast-action dried yeast

• 280ml warm water (not hot)

• 2 tbsp olive oil

For the Garlicky Herb Butter:

• 4 tbsp vegan butter

• 3 garlic cloves, finely grated or minced

• 2 tbsp fresh parsley, finely chopped

• 2 tbsp fresh dill, finely chopped

• 1 tsp lemon zest

• Pinch of sea salt

• Optional: 1/2 tsp chilli flakes for heat

For the Creamy Herbed Yoghurt:

• 200g plain unsweetened vegan yoghurt

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 garlic clove, minced into a smooth paste

• 1 tbsp fresh mint or dill, finely chopped (or a mix of both)

• Salt and black pepper, to taste

For the Homemade Sweet Chilli Dip:

• 1 red chilli, deseeded and finely chopped

• 1 garlic clove, minced

• 2 tbsp maple syrup

• 1 tbsp rice vinegar

• 1 tsp tomato puree

• Pinch of salt

• Splash of water to loosen, if needed

To Serve:

• Mixed salad leaves (e.g. rocket, baby spinach, red mustard frills)

Method

1. In a large bowl, whisk together the flour, sugar, and salt. Keep the yeast and salt on opposite sides to prevent the salt from deactivating the yeast. Pour in the warm water and olive oil, then stir with a wooden spoon until a rough dough forms.

2. Turn the dough out onto a floured surface and knead for 10 minutes, using the heel of your hand to push and stretch, folding it back over itself until smooth and springy. It should feel soft but slightly tacky.

3. Place the dough in a lightly oiled bowl, cover with a clean tea towel or cling film, and let it prove in a warm spot until doubled in size — about 1 hour.

4. While the dough proves, prepare the garlic herb butter. Gently melt the vegan butter in a small saucepan, then stir in the garlic, parsley, dill, lemon zest, salt, and chilli flakes (if using). Let it sit and infuse for a richer flavour.

5. For the creamy herbed yoghurt, whisk together the vegan yoghurt, olive oil, lemon juice, and garlic until smooth. Stir through the chopped herbs and season with salt and pepper. Chill in the fridge to thicken and let the flavours bloom.

6. For the homemade chilli dip, heat a small pan over low heat. Add a touch of oil and gently sauté the chilli and garlic until softened but not browned. Stir in the maple syrup, vinegar, tomato puree, and salt. Simmer for 2–3 minutes until slightly thickened. Add a splash of water if it needs loosening. Set aside to cool.

7. Once the dough has doubled, punch it down gently and tip it onto a clean surface. Divide into 12–14 equal pieces. Roll each piece into a rope (roughly 20cm) and tie loosely into a knot. Tuck any loose ends underneath for a neat finish.

8. Place the knots on a parchment-lined baking tray, leaving enough space between each one to rise. Brush generously with half of the garlic herb butter, letting it drip into every twist and crevice.

9. Bake at 200°C (fan 180°C) for 12–15 minutes until golden brown and puffed. As soon as they come out of the oven, brush again with the remaining butter while piping hot — it soaks in beautifully.

10. Serve the warm knots on a large platter with crisp salad leaves, the chilled creamy herbed yoghurt, and homemade sweet chilli dip for dunking.

Additional Tips

• Want next-level knots? Tuck a cube of vegan cheese into the centre of each knot before tying — the surprise ooze is divine.

• For extra depth, use roasted garlic in the butter instead of fresh — slow-cooked and sweet, it adds a mellow richness.

• Let the garlic herb butter sit for 10–15 minutes before using. It allows the flavours to marry and mellow beautifully.

• If short on time, use a stand mixer with a dough hook — 7 minutes on medium speed will do the trick.

Alternative Cooking Methods

• Air Fryer: Perfect for summer heat — cook knots at 180°C for 10–12 minutes, flipping halfway and brushing with garlic butter before and after. Expect golden bites with irresistible crisp edges.

• BBQ: Bring some smokiness to the party. Place knots on indirect heat, cover with the lid, and grill for 4–5 minutes per side. Keep brushing with garlic butter — they’ll sizzle and soak up the char.

• Stovetop Skillet: Heat a heavy pan over medium-low, add knots, cover with a lid to trap steam and cook 4–5 minutes per side. The lid creates soft centres while the bottom crisps up beautifully.

Allergy & Dietary Notes

✅ Dairy-free

✅ Nut-free

✅ Egg-free

✅ Lacto-vegetarian friendly

Nutritional Info (per serving)

• Calories: ∼430

• Protein: ∼10g

• Carbohydrates: ∼58g

• Fat: ∼18g

• Sugar: ∼4g

• Salt: ∼1.5g

Zesty Tomato & Onion Salad

Thick, juicy slices of heirloom and vine tomatoes sit side by side in a medley of crimson and gold, soaking up a punchy dressing of extra virgin olive oil, lemon juice, and crushed chilli. Paper-thin rings of red onion bring just the right bite, while a sprinkle of flaky sea salt, cracked black pepper, and vibrant herbs adds brightness and depth in every mouthful.

This is one of those effortless vegan salad recipe ideas that proves how minimal ingredients can still deliver knockout flavour. Whether you're plating it up as a side at your next BBQ or piling it high onto toasted sourdough, this salad has the sunshine vibes covered.

Perfect for anyone craving vibrant vegan recipes and refreshing lacto vegetarian recipes this season.

Recipe

• Serves: 4 large servings

• Prep time: 15 mins

• Cook time: 0 mins

• Total time: 15 mins

Ingredients

Salad:

• 3 large heirloom tomatoes (or a mix of red and yellow), cut into thick, juicy slices

• 2 vine-ripened tomatoes, cut into medium-thick rounds

• 1/2 red onion, peeled, halved and sliced into ultra-thin half-moons

• 2 tbsp flat-leaf parsley, finely chopped

• 1 tsp dried oregano or za'atar (optional)

Dressing:

• 3 tbsp extra virgin olive oil

• 1 tbsp lemon juice (freshly squeezed)

• 1/2 tsp red chilli flakes (adjust to taste)

• Flaky sea salt, to taste

• Freshly cracked black pepper, to taste

Method

1. Use a sharp knife to slice the tomatoes. You want thick enough pieces to hold their shape but still juicy — about 0.75–1cm thick. Arrange them on a large serving plate in overlapping circles, alternating colours for visual appeal.

2. Slice the red onion into paper-thin half-moons using a mandoline or very sharp knife. If the flavour is too punchy, soak the slices in ice water for 10 minutes, then drain and pat dry.

3. Layer the onions casually over the tomatoes — let them tumble naturally for a relaxed, rustic look.

4. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, chilli flakes, flaky sea salt, and black pepper. Taste and adjust as needed — you want a bright, zingy balance of acid, heat, and salt.

5. Drizzle the dressing generously over the tomatoes and onions, making sure every slice gets a hit of flavour. Let the salad sit for 5–10 minutes to allow the juices to mingle and intensify.

6. Sprinkle over chopped parsley and a dusting of oregano or za’atar for a herby lift. If using za’atar, it brings a subtle earthiness and sesame crunch.

7. Serve straight away with crusty sourdough, grilled flatbreads, or as a vibrant side to your favourite vegan summer recipes.

Additional Tips

• Use the ripest, most fragrant tomatoes you can find — room temperature and locally grown if possible. They’ll bring natural sweetness and depth.

• For a more mellow onion flavour, soak your slices in cold water for 10 minutes, then drain thoroughly.

• A drizzle of pomegranate molasses, aged balsamic or a touch of agave syrup can bring extra contrast and richness.

• Add a handful of torn basil leaves or scatter over crushed toasted seeds for added texture.

Alternative Serving Ideas

• Spoon generously over toasted sourdough or bruschetta with smashed avocado for an elevated lunch.

• Stir into cooled pasta or couscous for a light, summery grain salad.

• Serve alongside grilled tofu skewers, vegan kofta sausages, or corndogs as part of a rainbow platter of vegan summer recipe ideas.

Allergy & Dietary Notes

✅ Dairy-free

✅ Egg-free

✅ Nut-free

✅ Lacto-vegetarian friendly

✅ Gluten-free

Nutritional Info (per serving)

• Calories: ~120

• Protein: ~2g

• Carbohydrates: ~5g

• Fat: ~10g

• Sugar: ~3g

• Salt: ~0.8g

Crispy Vegan Corndogs

Juicy homemade vegan sausages made with chickpeas, smoked paprika, herbs, and umami-rich mushrooms form the heart of these corndogs, wrapped in a golden, crunchy cornmeal batter that crackles with every bite. Each vegan sausage is savoury, tender, and full of character — think smoky, herby, and satisfyingly meaty. Served with a tangy mustard mayo and a sweet chilli dip, plus a peppery rocket salad with crumbled vegan feta, this dish screams vegan street food with soul.

Vegan Falafel Salad Bowl

This vibrant dish is what summer cravings are made of — think warm, crispy falafels with a soft, juicy centre packed with parsley, onion, garlic, lemon zest, and bold spices. The couscous is light and fluffy, studded with ribbons of roasted pepper, cucumber crunch, and sweet cherry tomatoes. And the dip? A silky golden swirl of lemony yoghurt spiked with turmeric and paprika. Every bite is a celebration of texture and flavour — crisp and creamy, herby and bold, comforting and cool.

Whether you're trying out new vegan recipes or looking for fresh lacto vegetarian recipes that hit the spot, this one ticks all the boxes for your vegan summer recipe ideas.

Recipe

• Serves: 4 large servings

• Prep time: 25 mins

• Cook time: 25 mins

• Total time: 50 mins

Ingredients

For the Falafel:

• 2 x 400g tins chickpeas, drained and patted dry (leave slightly damp for extra juiciness)

• 1 small onion, finely chopped

• 3 garlic cloves

• Zest of 1 lemon

• 1 large handful flat-leaf parsley

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp smoked paprika

• 1/4 tsp cayenne pepper

• 1/2 tsp baking powder

• 4 tbsp plain flour (plus more if needed)

• 1/2 tsp salt

• 1/4 tsp cracked black pepper

• 1 tbsp lemon juice

• 1 tbsp olive oil (for added moisture and flavour)

• Olive oil, for shallow frying

For the Couscous Salad:

• 200g couscous

• 250ml boiling vegetable stock

• 1/2 red onion, finely sliced into rings

• 1 roasted red pepper, sliced into thin strips

• 1 cucumber, halved lengthwise and sliced thinly

• 1 handful cherry tomatoes, halved

• 2 handfuls rocket leaves

• Fresh mint leaves, roughly torn (optional)

For the Spiced Yoghurt:

• 150g unsweetened vegan yoghurt (coconut or soy)

• 1/2 tsp ground turmeric

• 1/4 tsp smoked paprika

• 1/4 tsp garlic granules

• 1 tbsp lemon juice

• Salt and pepper to taste

Method

1. Add the chickpeas, onion, garlic, parsley, lemon zest, cumin, coriander, paprika, cayenne, baking powder, lemon juice, salt, and pepper to a food processor. Pulse in short bursts until the mixture resembles coarse breadcrumbs — textured but cohesive. Drizzle in the olive oil and stir in the flour. The mix should be tacky and slightly moist. Let it rest for 10 minutes so the flavours can mingle.

2. Scoop out tablespoon-sized portions and gently roll into balls or form into small patties. Don’t compress them too tightly — this keeps the centres tender. If they feel too soft, add a touch more flour. Chill in the fridge for 15–20 minutes to help them hold their shape while frying.

3. While the falafels rest, place the couscous in a large bowl and pour over the boiling stock. Cover and steam for 10 minutes. Fluff with a fork and stir through the red onion, roasted pepper, cucumber, cherry tomatoes, and mint. Season with a pinch of salt and a glug of good olive oil.

4. For the spiced yoghurt, whisk together yoghurt, turmeric, paprika, garlic granules, lemon juice, salt, and pepper until smooth. Taste and tweak — more lemon for brightness, more paprika for depth. Chill until serving.

5. Heat a generous layer of olive oil in a large non-stick pan over medium heat. Fry falafels in batches for 4–5 minutes per side, letting them crisp up undisturbed before flipping. You want them golden brown and crunchy on the outside, warm and juicy inside. Drain on kitchen paper.

6. To serve, layer the couscous salad onto plates, scatter over the rocket, nestle in the falafels, and crown it all with dollops of spiced yoghurt. Finish with a few fresh mint leaves if using.

Additional Tips

• Slightly under-dry chickpeas help create that coveted soft centre — don’t press out every drop of water.

• Add 1–2 teaspoons of tahini or a spoonful of olive tapenade to the falafel mix for extra depth, richness, and moisture.

• Fry in batches and avoid crowding the pan — the falafels need room to develop their crisp exterior.

• Leftover spiced yoghurt makes a great spread in wraps or a dip for veggie sticks.

• Want more zing? Add a dash of apple cider vinegar or a teaspoon of sumac to the couscous for a punchy lift.

• If you like it hot, stir a pinch of chilli flakes into the yoghurt or couscous.

• For an extra pop of freshness, serve with lemon wedges and a drizzle of herby green sauce like chimichurri or zhug.

• Store leftover falafels in an airtight container — reheat in a hot pan to re-crisp before serving.

Alternative Cooking Methods

• Air fryer: Preheat to 200°C. Lightly coat the falafels with oil spray and cook for 12–15 minutes, turning halfway. This method gives you a crisp finish with less oil, and it's perfect for meal prepping in batches.

• Oven: Preheat to 220°C (fan 200°C). Line a tray with baking paper, arrange falafels with space between each, and drizzle or spray with oil. Bake for 20–25 minutes, flipping halfway. To lock in moisture, place a small heat-safe dish of water on the oven rack while they bake — this creates a touch of steam that keeps them tender inside.

• Grill/BBQ: Place falafels on a well-oiled grill tray over medium heat. Cook for 3–4 minutes per side. They’ll develop a lovely smoky char that adds a whole new layer of flavour.

Allergy & Dietary Notes

✅ Dairy-free

✅ Egg-free

✅ Nut-free

✅ Lacto-vegetarian friendly

✅ Gluten-free option (use GF flour and gluten-free couscous or quinoa)

Nutritional Info (per serving)

• Calories: ~420

• Protein: ~14g

• Carbohydrates: ~39g

• Fat: ~19g

• Sugar: ~5g

• Salt: ~1g

Creamy Vegan Tzatziki with Homemade Pitta Bread

Cool, creamy vegan tzatziki swirled with garlic, dill and cucumber, paired with pillowy-soft, golden pitta bread — your new favourite vegan summer recipe.

The homemade vegan tzatziki is thick, tangy and gorgeously herby, made with velvety vegan yoghurt, grated cucumber, zingy lemon juice and a punch of garlic. A swirl of olive oil and a dusting of black pepper crown it like summer’s best accessory. On the side, warm, homemade pitta bread — soft, slightly puffed and golden-kissed — perfect for scooping every last bit.

This is one of those go-to vegan recipes that’s deceptively simple but totally impressive, ideal for vegan Appetisers garden tables, mezze spreads or a weekday lunch bursting with freshness. If you're after bold, cooling, and easy lacto vegetarian recipes, this one ticks all the boxes for vegan summer recipe ideas.

Recipe

• Serves: 4 large servings

• Prep time: 25 mins (+1 hour proving)

• Cook time: 10 mins

• Total time: 1 hr 35 mins

Ingredients

For the Tzatziki:

• 300g unsweetened vegan Greek-style yoghurt (e.g. coconut or soy)

• 1/2 cucumber, coarsely grated

• 1 tbsp lemon juice

• 1 garlic clove, finely grated or crushed

• 1 tbsp extra virgin olive oil (plus more for drizzling)

• 1 tbsp fresh dill, finely chopped

• Salt and black pepper, to taste

For the Pitta Bread:

• 450g strong white bread flour (plus extra for dusting)

• 7g instant yeast (1 sachet)

• 1 tsp sugar

• 1 tsp salt

• 2 tbsp olive oil

• 275ml warm water

Method

1. Place the grated cucumber in a clean tea towel or muslin and squeeze out as much water as you can. Set aside.

2. In a mixing bowl, combine the vegan yoghurt, grated cucumber, lemon juice, garlic, dill, and olive oil. Season with salt and pepper. Stir until creamy and flecked with green. Taste and tweak the lemon or salt to your liking. Chill in the fridge for at least 30 minutes to allow the flavours to deepen.

3. For the pitta bread, mix the flour, yeast, sugar and salt in a large bowl. Make a well in the centre and pour in the olive oil and warm water. Stir until it forms a rough dough.

4. Tip onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp tea towel, and leave to prove in a warm spot for 1 hour or until doubled in size.

5. Knock back the dough and divide into 8 equal balls. Roll each out into an oval about ½ cm thick. Cover with a clean towel while you heat a non-stick pan over medium-high heat.

6. Cook the pittas for 1–2 minutes per side, until puffed and golden with toasted spots. Stack them in a clean tea towel to keep warm and soft.

7. To serve, spoon the chilled tzatziki into a bowl, swirl with the back of a spoon, drizzle with olive oil and finish with a grind of black pepper and a scattering of dill. Serve with warm pitta bread for dipping.

Additional Tips

• Don’t skip the cucumber squeeze — it’s the secret to keeping your tzatziki thick and luscious instead of watery.

• Stir through a teaspoon of tahini for a nutty undertone and a richer texture.

• Add a pinch of ground cumin to the tzatziki for subtle depth that plays beautifully with the lemon.

• Use a mix of fresh dill and mint for extra summer brightness.

• For ultra-soft pittas, rest them for 5 minutes in a clean tea towel straight off the heat.

• These pittas freeze beautifully — just wrap individually and reheat from frozen in a hot pan or oven.

• Tzatziki also makes a brilliant sauce for grain bowls, barbecued veg, or roasted potatoes.

Alternative Cooking Methods

• Oven: Preheat to 230°C (fan 210°C). Place pittas on a preheated baking tray or pizza stone and bake for 5–6 minutes until puffed and lightly golden. The high heat helps mimic that classic pitta ballooning. You can also finish them off under the grill for a quick golden touch.

• BBQ: Place pittas directly on a hot grill for 1–2 minutes each side until charred and puffed. Adds a delicious smoky depth and unbeatable texture — perfect for summer garden feasts.

• Cast Iron Skillet: Preheat a dry cast iron pan over high heat and cook each pitta for 1–2 minutes per side. Cast iron holds heat beautifully, helping create the signature puff and golden brown spots.

• Tandoor-style Oven (or Pizza Oven): If you’re lucky enough to have one, you’ll get beautifully blistered pittas in under a minute. Just make sure the base is super hot and dusted with flour.

Allergy & Dietary Notes

✅ Dairy-free

✅ Nut-free

✅ Egg-free

✅ Lacto-vegetarian friendly

✅ Vegan

Nutritional Info (per serving)

• Calories: ~380

• Protein: ~10g

• Carbohydrates: ~55g

• Fat: ~11g

• Sugar: ~3g

• Salt: ~0.8g

Crispy Vegan Arancini Balls with Tomato Dip

Golden, crunchy vegan arancini — with a rich, melty centre and bold Italian flavour — nestled over a vibrant summer vegan salad with a garlicky tomato dip.

There’s something magical about biting into a crispy arancini ball — that golden shell giving way to a creamy, cheesy risotto core laced with garlic, herbs, and umami-rich nutritional yeast. This recipe celebrates contrast: crunchy versus soft, indulgent versus fresh. The salad — peppery rocket, juicy cherry tomatoes, torn vegan mozzarella — balances the richness with zing and bite. Add in a silky tomato dip kissed with oregano and a hint of chilli, and you’ve got one of those vegan summer recipe ideas that’s as dreamy as it is satisfying.

Whether you’re after elegant party food, standout vegan recipes, or bold and breezy lacto vegetarian recipes, this one delivers in style.

Eat them while they’re hot, golden and dangerously moreish.

Recipe Overview

• Serves: 4 large servings

• Prep time: 35 mins (+ chilling)

• Cook time: 30 mins

• Total time: 1 hr 15 mins

Ingredients

For the Vegan Arancini:

• 1 tbsp olive oil

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 250g arborio rice

• 100ml hot vegetable stock (extra, to replace wine)

• 750ml hot vegetable stock (plus more if needed)

• 3 tbsp nutritional yeast

• 1 tbsp finely chopped sun-dried tomatoes (optional, for extra depth)

• Zest of ½ lemon (optional, for brightness)

• 100g vegan mozzarella-style cheese, cut into small cubes

• Salt and freshly cracked black pepper, to taste

For Breading:

• 50g plain flour

• 4 tbsp unsweetened plant milk

• 100g panko breadcrumbs (or regular)

For Frying:

• Neutral oil, for shallow frying

For the Salad:

• 100g fresh rocket

• 200g cherry tomatoes, halved

• 150g vegan mozzarella-style cheese, torn into rough chunks

• 1 tbsp extra virgin olive oil

• 1 tsp balsamic vinegar

• Salt & black pepper, to taste

For the Tomato Dip:

• 1 tbsp olive oil

• 1 garlic clove, finely chopped

• 1 x 400g tin chopped tomatoes

• 1 tsp dried oregano

• Pinch of chilli flakes (optional)

• Salt & pepper, to taste

Method

1. Heat olive oil in a wide pan over medium heat. Add the finely diced onion and sauté for 5–7 minutes until soft, sweet and golden around the edges. Stir in the garlic and cook for 1 more minute.

2. Add the arborio rice and stir to coat every grain in oil — cook for 2 minutes until the rice begins to crackle and look glossy.

3. Begin adding hot vegetable stock one ladle at a time, stirring often and allowing each addition to absorb before adding the next. Continue for 20–25 minutes until the rice is tender with a slight bite and the mixture is creamy. Stir often and don’t rush — this part builds flavour.

4. Stir in nutritional yeast, lemon zest, and sun-dried tomatoes if using. Season generously with salt and black pepper. The mixture should be thick and creamy. Let it cool completely before shaping — essential to avoid soggy arancini.

5. Once cooled, take 2 tablespoons of risotto in your hands and flatten slightly. Place a cube of vegan mozzarella in the centre, wrap the rice around it, and shape into a ball. Repeat until all the mixture is used. Chill the balls on a tray in the fridge for at least 30 minutes to firm up.

6. Set up a breading station with three shallow bowls: one with flour, one with plant milk, and one with panko breadcrumbs. Roll each ball in flour, dip in milk, then roll in breadcrumbs to coat evenly. Press gently to help the coating adhere.

7. Heat neutral oil in a deep frying pan until hot (test with a crumb — it should sizzle instantly). Fry the arancini in batches for 3–4 minutes, turning to brown all over until deeply golden and crisp. Transfer to a kitchen paper-lined plate to drain.

8. In a small saucepan, heat olive oil and gently fry the garlic for 30 seconds. Add chopped tomatoes, oregano, chilli flakes (if using), salt, and pepper. Simmer uncovered for 10–15 minutes until thickened and rich. Blend if you like it smooth.

9. In a bowl, toss rocket with cherry tomatoes, torn vegan cheese, olive oil, balsamic vinegar, and a good pinch of salt and pepper.

10. Serve by laying out the salad on a large platter, placing the crispy arancini on top, and spooning the warm tomato dip into a small bowl for dipping. Finish with a drizzle of olive oil or a sprinkle of chopped basil.

Additional Tips

• Let the risotto cool completely before forming the balls — warm rice is sticky and difficult to shape.

• Season generously throughout. The risotto should taste great before it even becomes an arancini.

• Use cold, firm vegan cheese — this helps it melt slowly while frying.

• Chill the shaped arancini for at least 30 minutes to prevent them from falling apart in the pan.

• Serve with lemon wedges for brightness, or scatter fresh basil or parsley for a burst of green and herby lift.

• Want a twist? Add finely chopped olives, roasted red peppers, or vegan pesto into the risotto mix for flavour boosts.

Alternative Cooking Methods

• Air Fryer: Preheat to 200°C. Spray arancini generously with oil and cook for 12–15 minutes, turning halfway for an evenly golden crust. They won't be quite as rich as fried, but still wonderfully crispy.

• Oven-Baked: Preheat to 220°C (fan 200°C). Line a tray with baking paper and lightly oil it. Arrange arancini with some space between, spray or drizzle with oil, and bake for 20–25 minutes until crisp and golden. For extra crunch, finish under the grill for 2–3 minutes.

• Pan Frying (Low Oil Option): Use a non-stick pan with a light coating of oil. Fry gently, turning to get even browning — this method is slower but uses less oil.

• Make-Ahead Tips: Cook the risotto and shape the balls a day ahead. Store covered in the fridge. Bread and fry just before serving.

• Freezer Friendly: Freeze breaded but uncooked arancini on a tray. Once solid, transfer to a container. Fry from frozen, adding 1–2 minutes to the cooking time — perfect for prepping in advance.

Allergy & Dietary Notes

✅ Dairy-free

✅ Egg-free

✅ Nut-free

✅ Lacto-vegetarian friendly

✅ Vegan

Nutritional Info (per serving)

• Calories: ~420

• Protein: ~11g

• Carbohydrates: ~50g

• Fat: ~18g

• Sugar: ~4g

• Salt: ~1g

Raspberry & Cream Vegan Popsicles

Sweet, creamy, and bursting with sun-ripened raspberries. Tangy-sweet raspberries swirl through a rich, silky vanilla cream base. It’s a moment of joy on a stick — vibrant pink berries suspended in velvety cream, with just enough texture to keep each bite interesting. The best bit? These are totally dairy-free, making them a go-to for indulgent yet refreshing vegan dessert recipes. Whether you're lounging on a picnic blanket or cooling off after dinner, these are one of our favourite vegan summer recipe ideas. They also tick the box for family-friendly, fuss-free lacto vegetarian recipes everyone will love.

Recipe Overview

• Serves: 4 large popsicles

• Prep time: 15 mins (plus freezing)

• Freeze time: 4–6 hours or overnight

Ingredients

For the Cream Base:

• 1 x 400ml can full-fat coconut milk

• 100ml unsweetened soy or oat milk

• 3 tbsp maple syrup (or agave syrup)

• 2 tbsp cashew butter (or smooth almond butter)

• 1 tsp vanilla extract

For the Raspberry Swirl:

• 150g fresh raspberries (plus extra for garnish if desired)

• 1 tsp lemon juice

• 1 tbsp maple syrup

Method

1. Gently warm the raspberries, lemon juice, and maple syrup in a small saucepan over low heat until the berries begin to break down and bubble in their own ruby juices — about 3–5 minutes. Lightly mash with a fork for a soft compote-like texture, then set aside to cool. This will become your tangy ripple of summer sunshine.

2. In a blender, combine the coconut milk, soy or oat milk, maple syrup, cashew butter, and vanilla extract. Blend until luxuriously smooth — the cashew butter adds body and richness, while the vanilla rounds out the creaminess with a warm, soft sweetness. Taste and adjust the sweetness to your liking. Chill the mixture in the fridge while you prepare the next layers.

3. To build your popsicles, start by spooning a little of the raspberry swirl into the bottom of each mould. Follow with a generous splash of the cream base. Keep layering — raspberry, cream — until the moulds are full. For an artistic marbled effect, drag a skewer or chopstick through the mix with a gentle swirl.

4. Insert your sticks, give the moulds a soft tap on the counter to release any hidden air pockets, and slide them into the freezer. Leave them to set for at least 4–6 hours, or overnight for best results. You want them firm and creamy, not icy.

5. To serve, briefly run warm water over the sides of the moulds and gently ease the popsicles out. Serve straight away and soak up that burst of creamy, tangy bliss — a pure moment of frozen joy.

Additional Tips

• Stir in a handful of whole raspberries before freezing for juicy bursts of texture.

• Fancy a twist? Swap the raspberries for peak-season strawberries or juicy blackberries.

• A pinch of sea salt in the cream base elevates every flavour and keeps the sweetness in check.

• Cashew butter is the secret to the dreamy, creamy consistency — it’s worth the extra step.

• These store beautifully for up to 2 weeks in a sealed container — ideal for prepping ahead for summer garden parties or indulgent vegan desserts on demand.

• Try sprinkling crushed freeze-dried raspberries over the top before freezing for a pop of extra colour and crunch.

Alternative Methods

• No Moulds? Repurpose small yoghurt pots, espresso cups, or even paper cups with wooden spoons — charming and just as effective.

• Lower-Fat Version: Use light coconut milk and reduce nut butter to 1 tbsp. They’ll be lighter and icier, but still bursting with vegan summer flavour.

• Mini Ice Lollies: Pour the mix into an ice cube tray for bite-sized vegan frozen treats — perfect for toddlers, garden parties or even stirred into sparkling water as flavour bombs.

• Extra Luxe Finish: Dip the popsicle tips in melted vegan white chocolate and sprinkle with biscuit crumbs or coconut before freezing again — it adds a satisfying crack and touch of indulgence.

Allergy & Dietary Notes

✅ Dairy-free

✅ Egg-free

✅ Nut-free option (swap cashew butter for tahini or sunflower seed butter)

✅ Lacto-vegetarian friendly

✅ Vegan

Nutritional Info (per popsicle)

• Calories: ~190

• Protein: ~2g

• Carbohydrates: ~18g

• Fat: ~12g

• Sugar: ~10g

• Salt: ~0.1g

Pistachio Vegan Kulfi Ice Cream Popsicles

Inspired by the traditional Indian dessert kulfi and reimagined for a dairy-free lifestyle, these vibrant green lollies blend the essence of summer with the richness of nostalgic street desserts. Each vegan pistachio kulfi popsicle is silky and cold to the bite, made luxuriously smooth with full-fat coconut milk, finely ground pistachios and a whisper of cardamom. The flavour is mellow yet fragrant, balancing nutty depth with just enough sweetness for that perfect summer treat. Whether you're picnicking under the sun or hosting a relaxed garden lunch, these frozen delights are proof that indulgent vegan recipes and elegant lacto vegetarian recipes can be beautifully simple. As part of your go-to collection of vegan summer recipe ideas, they’re delicious, refreshing, and full of character.

Mango & Cream Vegan Popsicles

Ever wondered how to make homemade vegan popsicles? We've got you!

Juicy, golden, and sweet with a gentle tang, ripe mangoes are the star of these luscious popsicles. Swirled with silky coconut-vanilla cream and finished with streaks of vibrant orange, each bite is a tropical escape. The texture is rich and smooth, the flavour bold and sunny — making these the ultimate vegan summer dessert recipe idea. Inspired by Indian mango lassi and classic British ice lollies, they’re a firm favourite when temperatures rise. These vibrant frozen treats tick every box for easy vegan recipes, fuss-free lacto vegetarian recipes, and joyful vegan summer recipes for kids, adults, and everyone in between. Whether you’re lounging in the garden or hosting a sunny-day gathering, these are sunshine on a stick.

Pop a batch in your freezer and make summer moments taste even sweeter.

Recipe Overview

• Serves: 4 large popsicles

• Prep time: 15 mins (plus freezing)

• Freeze time: 4–6 hours or overnight

Ingredients

For the Mango Layer:

• 2 large ripe mangoes (approx. 400g flesh)

• Juice of 1 lime

• 2 tbsp maple syrup (optional, depending on mango sweetness)

For the Cream Layer:

• 1 x 400ml can full-fat coconut milk

• 100ml unsweetened oat or soy milk

• 1 tsp vanilla extract

• 2 tbsp cashew butter (or almond butter)

• 2 tbsp maple syrup

Method

1. Slice the cheeks off the mangoes and scoop out the flesh. Add it to a blender with the lime juice and maple syrup, if needed. Blend until the mixture is silky smooth, glowing with golden colour, and set aside. Taste it — it should taste like pure summer.

2. In a large jug or mixing bowl, whisk together the coconut milk, oat milk, vanilla, cashew butter, and maple syrup. The texture should be velvety and pourable, with the richness of double cream and a sweet hint of vanilla. Chill in the fridge for 10 minutes to help with clean layering.

3. Now comes the fun part. Pour a splash of mango purée into each mould — just enough to coat the bottom. Follow with a layer of cream mixture. Continue layering mango and cream, letting the colours ripple and fold into one another. Use a skewer or knife to gently swirl the layers for a marbled effect. Don’t overmix — you want visible ribbons of sunshine and cream.

4. Insert wooden sticks into the centre of each mould. Tap the moulds lightly on the counter to release any trapped air bubbles, then place in the freezer for at least 4–6 hours, or until completely set.

5. When ready to serve, run each mould under warm water for a few seconds to loosen. Pull gently and serve immediately for the creamiest texture. These vegan popsicles are sunshine in frozen form — fruity, creamy, cooling, and utterly irresistible.

Additional Tips

• Chop a few extra mango chunks and stir them into the final cream layer for popsicles with extra bite.

• For a fragrant twist, try adding a pinch of ground cardamom to the mango purée — it brings out the mango’s exotic notes.

• The cashew butter is key to that luscious texture — but sunflower seed butter works well for nut-free vegan recipes.

• Taste-test your mangoes before blending. If they’re peak-season ripe, you might not need the extra syrup at all.

• These keep beautifully in the freezer for up to 2 weeks. Store them in an airtight container for easy grab-and-go summer vegan recipe moments.

Alternative Methods

• No moulds? No worries. Paper cups and reusable containers work just as well — just don’t forget the lolly sticks.

• Lassi-inspired twist: Stir a spoonful of dairy-free yoghurt and a tiny pinch of sea salt into the mango mix for an ultra-refreshing, Indian-inspired flavour.

• Mini version: Freeze in ice cube trays with cocktail sticks — perfect for sharing at BBQs or garden picnics.

• Showstopper finish: Dip the popsicle tips in melted vegan white chocolate and refreeze for a glossy, indulgent treat that’s still 100% dairy-free.

Allergy & Dietary Notes

✅ Dairy-free

✅ Egg-free

✅ Gluten-free

✅ Nut-free option available

✅ Lacto-vegetarian friendly

✅ Vegan

Nutritional Info (per popsicle)

• Calories: ~180

• Protein: ~2g

• Carbohydrates: ~17g

• Fat: ~11g

• Sugar: ~9g

• Salt: ~0.1g

Whether you’re hosting a plant-based BBQ, planning a sunny picnic, or simply craving fresh and flavourful dishes for warmer days, these vegan summer recipes deliver everything you need — bold taste, vibrant colours, and nourishing ingredients. From juicy vegan burgers and grilled tofu skewers to refreshing salad bowls, frozen treats, and moreish dips, this collection proves that seasonal vegan cooking can be indulgent, satisfying, and incredibly easy.

Designed for vegans, vegetarians, and flexitarians alike, these recipes are packed with inspiration for summer meals that feel exciting and effortless. So the next time you’re stuck for what to cook, revisit this round-up for vegan BBQ ideas, easy vegan summer dinners, cooling vegan desserts, and crowd-pleasing vegan mains — all bursting with summer goodness.

For more fuss-free, flavour-packed vegan recipe ideas, be sure to bookmark this page, share it with your plant-loving friends, and follow Plantiful Palate for the latest in seasonal vegan cooking. Let’s make this summer your most delicious yet.

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