36 Summer Dinner Ideas (Healthy & Vegan)

Written byLisa

Here are 36 dinner ideas that are healthy and vegan. Light dinner options for hot days packed with plants for boosted health and energy.

#1 Mango Black Bean Salad

A refreshing salad combining sweet mangoes, protein-rich black beans, crisp bell peppers, and creamy avocado, tossed in a tangy lime-cilantro dressing.

Mango Black Bean Salad A refreshing salad combining sweet mangoes, protein-rich black beans, crisp bell peppers, and creamy avocado, tossed in a tangy lime-cilantro dressing.

Ingredients:

  • 1 ripe mango, diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 avocado, diced
  • Juice of 2 limes
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper, to taste

Instructions:

  1. In a large bowl, combine mango, black beans, bell pepper, onion, and avocado.
  2. In a small bowl, whisk together lime juice, cilantro, salt, and pepper.
  3. Pour dressing over salad and toss gently to combine. Serve chilled.

#2 Lemon Asparagus Pasta

A light and vibrant pasta dish featuring tender asparagus spears, garlic, and lemon zest, tossed with al dente pasta and topped with toasted breadcrumbs.

Ingredients:

  • 8 oz pasta (such as spaghetti or fettuccine)
  • 2 tablespoons olive oil
  • 1 bunch asparagus, trimmed and cut into bite-sized piece
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • 1/4 cup breadcrumbs
  • Salt and pepper, to taste

Instructions

  1. Cook pasta according to package instructions, adding asparagus during the last 3 minutes of cooking.
  2. In a small pan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
  3. Add lemon zest and breadcrumbs to the pan, and cook until breadcrumbs are golden brown.
  4. Drain pasta and asparagus, reserving 1/2 cup of pasta water. Return pasta and asparagus to the pot.
  5. Add garlic-lemon mixture to the pasta, along with enough pasta water to create a light sauce. Season with salt and pepper, and toss to combine. Serve hot.

#3 Peach and Avocado Quinoa Salad

A vibrant salad featuring fluffy quinoa, sweet peaches, creamy avocado, crunchy almonds, and a zesty lemon vinaigrette.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 peaches, pitted and diced
  • 1 avocado, diced
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions:

  1. Cook quinoa according to package instructions and let cool.
  2. In a large bowl, combine quinoa, peaches, avocado, and almonds.
  3. In a small bowl, whisk together olive oil, lemon juice, mustard, salt, and pepper.
  4. Pour dressing over salad and toss gently to combine. Serve chilled or at room temperature.

#4 Vegan Summer Rolls with Peanut Dipping Sauce

Fresh summer rolls filled with rice vermicelli, crisp vegetables, and herbs, served with a creamy peanut dipping sauce.

spring rolls

Ingredients:

  • 8 rice paper wrappers
  • 4 oz rice vermicelli noodles, cooked according to package instructions
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 1 bell pepper, cubed
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh basil leaves

Instructions:

  1. Fill a large bowl with warm water.
  2. Dip one rice paper wrapper into the water and rotate until softened, about 15-20 seconds.
  3. Place softened wrapper on a clean, damp kitchen towel.
  4. Arrange a small handful of rice vermicelli noodles, cucumber, carrot, bell pepper, cilantro, mint, and basil in the center of the wrapper.
  5. Fold the sides of the wrapper over the filling, then roll up tightly like a burrito. Repeat with remaining wrappers and filling.
  6. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, and water until smooth. Serve summer rolls with peanut dipping sauce.

#5 Vegan BBQ Jackfruit Sandwiches

Tender shredded jackfruit simmered in smoky BBQ sauce, piled high on a bun and topped with crunchy coleslaw.

Ingredients:

  • 2 cans (20 oz each) young green jackfruit in brine, drained and shredded
  • 1 cup BBQ sauce
  • 4 sandwich buns
  • 1 cup coleslaw

Instructions:

  1. Heat a large skillet over medium heat.
  2. Add shredded jackfruit and BBQ sauce to the skillet and cook, stirring occasionally, until heated through and slightly caramelized, about 10 minutes.
  3. Toast sandwich buns if desired.
  4. Divide BBQ jackfruit mixture evenly among the buns and top with coleslaw. Serve immediately.

#6 Vegan Tofu Poke Bowl

A Hawaiian-inspired bowl featuring marinated tofu, rice, edamame, avocado, cucumber, and radishes, drizzled with a spicy mayo sauce.

Ingredients:

  • 1 block (14 oz) firm tofu, pressed and cubed
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 1 teaspoon sriracha
  • 2 cups cooked sushi rice
  • 1 avocado, sliced
  • 1/2 cup shelled edamame, steamed
  • 1 cucumber, thinly sliced
  • 4 radishes, thinly sliced
  • Spicy vegan mayo, for drizzling
  • Sesame seeds, for garnish

Instructions:

  1. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, and sriracha to make the marinade.
  2. Add cubed tofu to the marinade and toss to coat. Let marinate for at least 30 minutes, or overnight for best flavor.
  3. Heat a non-stick skillet over medium-high heat. Add marinated tofu and cook for 5-7 minutes, or until tofu is golden and crispy on the outside.
  4. To assemble bowls, divide cooked sushi rice among serving bowls. Top with marinated tofu, sliced avocado, steamed edamame, cucumber slices, and radish slices.
  5. Drizzle bowls with spicy vegan mayo and sprinkle with sesame seeds. Serve tofu poke bowls immediately.

#7 Vegan Chickpea and Vegetable Stir-Fry

A quick and easy stir-fry featuring chickpeas, colorful bell peppers, snap peas, and broccoli, tossed in a savory sauce and served over rice noodles.

Ingredients:

  • 8 oz rice noodles, cooked according to package instructions
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup snap peas
  • 1 cup broccoli florets
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha (optional)

Instructions:

  1. In a large skillet or wok, heat sesame oil over medium-high heat.
  2. Add chickpeas, bell peppers, snap peas, and broccoli to the skillet. Stir-fry for 5-7 minutes, or until vegetables are tender-crisp.
  3. In a small bowl, whisk together soy sauce, hoisin sauce, and sriracha. Pour sauce over vegetables and chickpeas, and stir to coat.
  4. Serve stir-fry over cooked rice noodles.

#8 Vegan Stuffed Summer Squash

Summer squash stuffed with a savory mixture of quinoa, black beans, corn, tomatoes, and spices, baked until tender and topped with fresh cilantro.

Ingredients:

  • 4 summer squash
  • 1 cup cooked quinoa
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cut the tops off the summer squash and scoop out the seeds to create a hollow cavity.
  3. In a large bowl, combine cooked quinoa, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper.
  4. Stuff each squash with the quinoa mixture, pressing down gently to pack it in.
  5. Place stuffed squash in a baking dish and cover with foil. Bake for 25-30 minutes, or until squash is tender.
  6. Garnish with fresh cilantro before serving.

#9 Easy Vegan Egg Salad

Easy 10-15 minute vegan egg salad that is super delicious, protein packed, and free of cholesterol! One serving contains 270 calories and 26 g protein.

Ingredients:

  • 1 medium potato
  • 1 tofu
  • ½ t salt
  • ½ t dill
  • 5-10 pickles,
  • 3T pickle juice
  • 1 t onion powder
  • Bundle green onion
  • ¼ t turmeric

Instruction:

  1. Cut the potato in small cubes, add them into a microwave safe dish with some water and heat 4-5 minutes in the microwave. Check that they are soft, then rinse them with cold water until they are cool.
  2. Crumble the tofu into a bowl the add the potatoes and rest of ingredients.
  3. Mix to combine. Add more spices as needed.
  4. You can also add this vegan egg salad on bread, making it the perfect egg salad sandwich.
  5. Store in the fridge up to five days.

#10 Vegan Pineapple Fried Rice

A tropical twist on classic fried rice, featuring sweet pineapple, crunchy cashews, and a medley of vegetables, all stir-fried in a flavorful sauce.

Ingredients:

  • 2 cups cooked white or brown rice, chilled
  • 1 tablespoon sesame oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup diced pineapple
  • 1 cup frozen peas and carrots, thawed
  • 1/4 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1/2 cup cashews, toasted
  • Green onions, sliced, for garnish

Instructions:

  1. Heat sesame oil in a large skillet or wok over medium-high heat.
  2. Add onion and garlic to the skillet and sauté until fragrant, about 2 minutes.
  3. Add bell pepper, pineapple, peas, and carrots to the skillet. Stir-fry for another 5 minutes.
  4. Add cooked rice, soy sauce, and hoisin sauce to the skillet. Stir well to combine and cook for another 5 minutes, or until heated through.
  5. Serve pineapple fried rice hot, garnished with toasted cashews and sliced green onions.

#11 Vegan Greek Orzo Salad

Orzo pasta mixed with cherry tomatoes, cucumbers, red onion, Kalamata olives, and vegan feta cheese, dressed in a lemon-herb vinaigrette.

Ingredients:

  • 1 cup orzo pasta, cooked and cooled
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup vegan feta cheese, crumbled
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions:

  1. In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, olives, and vegan feta.
  2. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
  3. Pour dressing over salad and toss to combine. Serve chilled.

#12 Vegan Summer Vegetable Paella

A flavorful Spanish rice dish made with Arborio rice, saffron, bell peppers, peas, artichoke hearts, and tomatoes, simmered until creamy and topped with fresh parsley.

Ingredients:

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup Arborio rice
  • 1/2 teaspoon saffron threads
  • 1 can (14 oz) diced tomatoes
  • 2 cups vegetable broth
  • 1 cup frozen peas
  • 1 can (14 oz) artichoke hearts, drained and quartered
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a large skillet or paella pan, heat olive oil over medium heat. Add onion, garlic, and bell peppers, and sauté until softened, about 5 minutes.
  2. Add Arborio rice and saffron to the skillet, and cook for 2 minutes, stirring constantly.
  3. Stir in diced tomatoes and vegetable broth. Bring to a simmer and cook for 20 minutes, or until rice is tender and creamy, stirring occasionally.
  4. Stir in peas and artichoke hearts, and cook for another 5 minutes. Season with salt and pepper.
  5. Garnish with fresh parsley before serving.

#13 Vegan Sweet Potato Buddha Bowl

A nourishing bowl featuring roasted sweet potatoes, quinoa, black beans, avocado, and a creamy tahini dressing.

Ingredients:

  • 2 sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 cup cooked quinoa
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 avocado, sliced
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
  3. In a small bowl, whisk together tahini, lemon juice, garlic, salt, and pepper to make the dressing.
  4. Assemble bowls with quinoa, black beans, roasted sweet potatoes, avocado slices, and drizzle with tahini dressing.

#14 Vegan Korean BBQ Tofu Bowl

Crispy tofu bites tossed in a Korean BBQ sauce, served over steamed rice with pickled vegetables and sesame seeds.

Ingredients:

  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 1/4 cup soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 2 cups cooked rice
  • Pickled vegetables, for serving
  • Sesame seeds, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk together soy sauce, maple syrup, gochujang, rice vinegar, and garlic to make the BBQ sauce.
  3. Toss cubed tofu in the BBQ sauce until evenly coated. Spread tofu on the prepared baking sheet in a single layer.
  4. Bake tofu for 25-30 minutes, or until crispy, flipping halfway through.
  5. Serve crispy tofu over cooked rice, topped with pickled vegetables and sesame seeds.

#15 Vegan Corn Chowder

A creamy and comforting soup made with sweet corn, potatoes, carrots, onions, and coconut milk, seasoned with thyme and smoked paprika.

Ingredients:

  • 4 cups fresh or frozen corn kernels
  • 2 potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 1 onion, diced
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste

Instructions:

  1. In a large pot, combine corn, potatoes, carrots, onion, vegetable broth, coconut milk, thyme, smoked paprika, salt, and pepper.
  2. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
  3. Use an immersion blender to blend soup until smooth, or blend in batches in a regular blender.
  4. Season with additional salt and pepper, if needed. Serve hot.

#16 Vegan Tofu Satay Skewers

Grilled tofu skewers marinated in a flavorful peanut satay sauce, served with a side of cucumber salad.

Ingredients:

  • 1 block (14 oz) firm tofu, pressed and cubed
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1 cucumber, thinly sliced
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • Salt and pepper, to taste

Instructions:

  1. In a bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, garlic, and ground ginger to make the satay sauce.
  2. Thread cubed tofu onto skewers and brush with satay sauce. Reserve remaining sauce for serving. You can also add vegetables to the skewer and grill them with the tofu.
  3. Preheat grill or grill pan over medium-high heat. Grill tofu skewers for 3-4 minutes per side, or until grill marks appear.
  4. In a bowl, combine sliced cucumber, rice vinegar, sugar, salt, and pepper to make the cucumber salad.
  5. Serve grilled tofu skewers with remaining satay sauce and cucumber salad.

#17 Vegan Ratatouille Pasta

A pasta dish inspired by the classic French ratatouille, featuring sautéed eggplant, zucchini, bell peppers, tomatoes, and garlic, tossed with pasta.

Ingredients:

  • 8 oz pasta (such as penne or spaghetti)
  • 1 eggplant, diced
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 2 tomatoes, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions:

  1. Cook pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
  3. Add diced eggplant, zucchini, bell pepper, and tomatoes to the skillet. Cook, stirring occasionally, until vegetables are tender.
  4. Stir in dried basil, dried oregano, salt, and pepper. Add cooked pasta to the skillet and toss to combine.
  5. Serve ratatouille pasta hot, garnished with fresh basil if desired.

#18 Vegan Stuffed Bell Peppers

Colorful bell peppers stuffed with a hearty mixture of quinoa, black beans, corn, tomatoes, and spices, baked until tender.

Ingredients:

  • 4 bell peppers, halved and seeds removed
  • 1 cup cooked quinoa
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • Fresh cilantro, chopped, for garnish

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine cooked quinoa, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper.
  3. Place bell pepper halves in a baking dish. Spoon quinoa mixture into each bell pepper half.
  4. Cover the baking dish with foil and bake for 30-35 minutes, or until peppers are tender.
  5. Garnish stuffed bell peppers with fresh cilantro before serving.

#19 Vegan Thai Peanut Sweet Potato Buddha Bowl

A flavorful and colorful Buddha bowl featuring roasted sweet potatoes, quinoa, steamed broccoli, shredded cabbage, and a creamy Thai peanut sauce.

Ingredients:

  • 2 sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 cup quinoa, cooked
  • 1 head broccoli, cut into florets and steamed
  • 2 cups shredded cabbage
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
  3. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, and sriracha to make the sauce.
  4. Assemble bowls with quinoa, roasted sweet potatoes, steamed broccoli, and shredded cabbage. Drizzle with peanut sauce before serving.

#20 Vegan Mediterranean Chickpea Salad

A refreshing salad featuring chickpeas, cucumbers, cherry tomatoes, red onion, Kalamata olives, and fresh herbs, tossed in a lemon-olive oil dressing.

Ingredients:

  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/2 cup Kalamata olives, sliced
  • 1/4 cup chopped fresh parsley
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions:

  1. In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, olives, and parsley.
  2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
  3. Pour dressing over salad and toss to combine. Serve chilled.

#21 Vegan Jackfruit Carnitas Tacos

Tender shredded jackfruit cooked in a smoky chipotle sauce, served in corn tortillas with avocado, cilantro, and lime.

Ingredients:

  • 2 cans (20 oz each) young green jackfruit in brine, drained and shredded
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 tablespoon adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 cup vegetable broth
  • Corn tortillas, for serving
  • Avocado, cilantro, lime wedges, for garnish

Instructions:

  1. In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
  2. Add shredded jackfruit, chipotle pepper, adobo sauce, cumin, smoked paprika, and vegetable broth to the skillet. Cook, stirring occasionally, for 10-15 minutes, or until jackfruit is tender and flavors are well combined.
  3. Warm corn tortillas in a dry skillet or microwave.
  4. Assemble tacos with jackfruit mixture, avocado slices, cilantro, and a squeeze of lime juice.

#22 Vegan Teriyaki Tofu Stir-Fry

Crispy tofu cubes stir-fried with colorful bell peppers, broccoli, and snap peas in a sweet and savory teriyaki sauce, served over rice.

Ingredients:

  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1/2 cup teriyaki sauce
  • 2 cups cooked rice

Instructions:

  1. Toss cubed tofu in cornstarch and soy sauce until evenly coated.
  2. Heat sesame oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until crispy, about 5-7 minutes. Remove tofu from skillet and set aside.
  3. In the same skillet, add bell peppers, broccoli, and snap peas. Stir-fry for 5-7 minutes, or until vegetables are tender-crisp.
  4. Return tofu to the skillet and add teriyaki sauce. Cook, stirring gently, until everything is heated through and coated in sauce.
  5. Serve teriyaki tofu stir-fry over cooked rice.

#23 Vegan Caprese Salad

A simple and elegant salad featuring ripe tomatoes, creamy vegan mozzarella, fresh basil leaves, and a drizzle of balsamic glaze.

Ingredients:

  • 2 large tomatoes, sliced
  • 1 package (8 oz) vegan mozzarella, sliced
  • Fresh basil leaves
  • Balsamic glaze, for drizzling
  • salt and pepper, to taste
  1. Arrange tomato and mozzarella slices on a serving platter, alternating and overlapping them.
  2. Tuck fresh basil leaves in between the tomato and mozzarella slices.
  3. Season with salt and pepper, and drizzle with balsamic glaze just before serving.

#24 Vegan Pesto Pasta with Cherry Tomatoes

Al dente pasta coated in a vibrant basil pesto sauce, tossed with halved cherry tomatoes and garnished with pine nuts and fresh basil.

Ingredients:

  • 8 oz pasta (such as spaghetti or penne)
  • 2 cups fresh basil leaves
  • 1/2 cup pine nuts, toasted
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • Juice of 1 lemon
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, halved

Instructions:

  1. Cook pasta according to package instructions. Drain and set aside.
  2. In a food processor, combine basil, pine nuts, garlic, nutritional yeast, and lemon juice. Pulse until finely chopped.
  3. With the food processor running, slowly drizzle in olive oil until pesto is smooth. Season with salt and pepper.
  4. Toss cooked pasta with pesto sauce and cherry tomatoes. Serve hot or cold, garnished with additional pine nuts and fresh basil.

#25 Vegan Chickpea Shawarma Wraps

Spiced chickpeas roasted until crispy, wrapped in a warm pita with shredded lettuce, diced tomatoes, cucumber slices, and a dollop of tahini sauce.

Ingredients:

  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 4 whole wheat pitas, warmed
  • Shredded lettuce, diced tomatoes, cucumber slices, for serving
  • Tahini sauce, for serving

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
  3. Spread chickpeas on a baking sheet and roast for 20-25 minutes, or until crispy, shaking the pan halfway through.
  4. To assemble wraps, place a scoop of roasted chickpeas on each warmed pita. Top with shredded lettuce, diced tomatoes, cucumber slices, and a drizzle of tahini sauce. Fold in the sides of the pita and roll up tightly.

#26 Vegan Zucchini Noodles with Pesto

Spiralized zucchini noodles tossed with homemade basil pesto, cherry tomatoes, and pine nuts, for a light and fresh summer dish.

Ingredients:

  • 4 medium zucchinis, spiralized
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons nutritional yeast
  • 1 clove garlic
  • Juice of 1/2 lemon
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, halved

Instructions:

  1. In a food processor, combine basil, pine nuts, nutritional yeast, garlic, and lemon juice. Pulse until finely chopped.
  2. With the food processor running, slowly drizzle in olive oil until pesto is smooth. Season with salt and pepper.
  3. In a large skillet, heat olive oil over medium heat. Add spiralized zucchini noodles and sauté for 2-3 minutes, or until just tender.
  4. Toss zucchini noodles with pesto sauce and cherry tomatoes. Serve hot or cold, garnished with additional pine nuts.

#27 Vegan Stuffed Acorn Squash

Acorn squash halves filled with a savory mixture of quinoa, cranberries, pecans, and spices, baked until tender and topped with a drizzle of maple syrup.

Ingredients:

  • 2 acorn squashes, halved and seeds removed
  • 1 cup cooked quinoa
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Place acorn squash halves cut side down on a baking sheet. Bake for 30 minutes.
  3. In a large bowl, combine cooked quinoa, cranberries, pecans, maple syrup, cinnamon, nutmeg, salt, and pepper.
  4. Remove squash from oven and flip over. Fill each squash half with quinoa mixture.
  5. Return stuffed squash to the oven and bake for an additional 15-20 minutes, or until squash is tender.
  6. Serve stuffed acorn squash hot, drizzled with additional maple syrup if desired.

#28 Vegan Mexican Street Corn Salad

A deconstructed version of Mexican street corn, featuring grilled corn kernels tossed with vegan mayo, lime juice, cilantro, chili powder, and vegan parmesan.

Ingredients:

  • 4 ears of corn, grilled and kernels removed
  • 1/2 cup vegan mayo
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1/4 cup vegan parmesan cheese
  • Salt and pepper, to taste

Instructions:

  1. In a large bowl, combine grilled corn kernels, vegan mayo, lime juice, cilantro, chili powder, vegan parmesan, salt, and pepper.
  2. Toss to combine and adjust seasoning to taste.
  3. Serve Mexican street corn salad warm or at room temperature.

Absolutely! Here are 10 more vegan summer dinner recipe ideas with clear descriptions, exact amounts of ingredients, and instructions:

#29 Vegan Watermelon Salad with Mint and Balsamic Glaze

A refreshing salad featuring juicy watermelon cubes, fresh mint leaves, vegan feta cheese, and a drizzle of balsamic glaze.


Ingredients:

  • 4 cups cubed watermelon
  • 1/2 cup fresh mint leaves, torn
  • 1/4 cup vegan feta cheese, crumbled
  • Balsamic glaze, for drizzling

Instructions:

  1. In a large bowl, combine watermelon cubes and torn mint leaves.
  2. Sprinkle crumbled vegan feta cheese over the watermelon and mint.
  3. Drizzle the salad with balsamic glaze just before serving.

#30 Vegan Grilled Vegetable Tacos

Grilled bell peppers, zucchini, and onions, seasoned with Mexican spices, wrapped in warm tortillas and topped with avocado and salsa.


Ingredients:

  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • 8 corn tortillas, warmed
  • 1 avocado, sliced
  • Salsa, for serving

Instructions:

  1. Preheat grill or grill pan over medium-high heat.
  2. In a large bowl, toss sliced bell peppers, zucchini, and onion with olive oil, chili powder, cumin, salt, and pepper.
  3. Grill vegetables for 5-7 minutes per side, or until tender and slightly charred.
  4. Assemble tacos with grilled vegetables, avocado slices, and salsa.

#31 Vegan Mediterranean Stuffed Portobello Mushrooms

Large portobello mushroom caps stuffed with a mixture of quinoa, sun-dried tomatoes, olives, spinach, and vegan feta cheese, baked until tender.


Ingredients:

  • 4 large portobello mushroom caps
  • 1 cup cooked quinoa
  • 1/4 cup chopped sun-dried tomatoes
  • 1/4 cup chopped Kalamata olives
  • 1 cup chopped spinach
  • 1/4 cup vegan feta cheese, crumbled
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper, to taste

Ingredients:

  1. Preheat oven to 400°F (200°C).
  2. Remove the stems from the mushroom caps and gently scrape out the gills.
  3. In a bowl, combine cooked quinoa, sun-dried tomatoes, olives, spinach, vegan feta cheese, olive oil, balsamic vinegar, salt, and pepper.
  4. Spoon the quinoa mixture into the mushroom caps.
  5. Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until mushrooms are tender.

#32 Vegan Mango Curry with Tofu

A creamy and flavorful curry made with coconut milk, ripe mangoes, tofu, bell peppers, and spinach, served over rice.

Ingredients:

  • 1 block (14 oz) firm tofu, cubed and pressed
  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 can (14 oz) coconut milk
  • 2 ripe mangoes, peeled and diced
  • 1 red bell pepper, diced
  • 2 cups fresh spinach
  • Salt and pepper, to taste
  • Cooked rice, for serving

Instructions:

  1. In a large skillet, heat coconut oil over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
  2. Add curry powder to the skillet and cook for another minute, stirring constantly.
  3. Stir in coconut milk, diced mangoes, bell pepper, and tofu. Bring to a simmer and cook for 10-15 minutes, or until curry has thickened slightly.
  4. Stir in fresh spinach and cook until wilted. Season with salt and pepper.
  5. Serve mango curry over cooked rice.

#33 Vegan Lentil Sloppy Joes


Hearty lentil and vegetable mixture simmered in a tangy tomato sauce, served on toasted burger buns with pickles and coleslaw.


Ingredients:

  • 1 cup dried green lentils, rinsed and drained
  • 3 cups vegetable broth
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Burger buns, toasted, for serving
  • Pickles and coleslaw, for serving

Instructions:

  1. In a large pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
  2. In a skillet, heat olive oil over medium heat. Add onion, bell pepper, and garlic, and sauté until softened, about 5 minutes.
  3. Stir in crushed tomatoes, tomato paste, maple syrup, soy sauce, apple cider vinegar, smoked paprika, salt, and pepper. Cook for another 5 minutes.
  4. Add cooked lentils to the skillet and stir to combine. Simmer for 5-10 minutes to allow flavors to blend.
  5. Serve lentil sloppy joes on toasted burger buns, topped with pickles and coleslaw.

#34 Vegan BBQ Chickpea Salad

A hearty salad featuring BBQ-spiced chickpeas, corn, black beans, cherry tomatoes, avocado, and cilantro, drizzled with ranch dressing.


Ingredients

  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1 tablespoon BBQ seasoning
  • 4 cups mixed salad greens
  • 1 cup corn kernels (fresh or frozen, thawed)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • Fresh cilantro, chopped
  • Vegan ranch dressing, for serving

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, toss chickpeas with olive oil and BBQ seasoning until evenly coated. Spread on a baking sheet and roast for 20-25 minutes, or until crispy.
  3. In a large bowl, combine mixed salad greens, corn, black beans, cherry tomatoes, and avocado.
  4. Add roasted chickpeas to the salad and toss to combine.
  5. Drizzle salad with vegan ranch dressing and garnish with chopped cilantro.

#35 Vegan Mushroom and Asparagus Risotto


Creamy risotto made with arborio rice, mushrooms, asparagus, garlic, and vegetable broth, finished with vegan butter and nutritional yeast.


Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 bunch asparagus, trimmed and cut into bite-sized pieces
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine (optional)
  • 4 cups vegetable broth, warmed
  • 2 tablespoons vegan butter
  • 1/4 cup nutritional yeast
  • Salt and pepper, to taste

Instructions:

  1. In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
  2. Add mushrooms and asparagus to the skillet. Cook, stirring occasionally, until mushrooms are golden and asparagus is tender-crisp.
  3. Stir in arborio rice and cook for another minute.
  4. Deglaze the skillet with white wine, if using, and cook until the liquid has evaporated.
  5. Begin adding vegetable broth to the skillet, 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  6. Continue this process until the rice is creamy and cooked to your liking, about 20-25 minutes.
  7. Stir in vegan butter and nutritional yeast. Season with salt and pepper.
  8. Serve mushroom and asparagus risotto hot, garnished with additional nutritional yeast if desired.

#36 Vegan Lemon Orzo with Roasted Vegetables


Orzo pasta tossed with roasted vegetables, fresh lemon juice, and herbs, for a light and flavorful summer dish.


Ingredients:

  • 1 cup orzo pasta
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 red onion, diced
  • 2 tablespoons olive oil
  • 1 lemon, juiced and zested
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Cook orzo pasta according to package instructions. Drain and set aside.
  3. In a large bowl, toss diced bell peppers, zucchini, yellow squash, and red onion with olive oil, salt, and pepper.
  4. Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
  5. In a large bowl, combine cooked orzo pasta, roasted vegetables, lemon juice, lemon zest, and chopped parsley. Toss to combine.
  6. Serve lemon orzo with roasted vegetables warm or at room temperature.

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Lisa

Lisa is the creator of 2sharemyjoy.com and the author of Plant Powered Health. She earned a Bachelor's degree in sports education and a certificate in vegan nutrition. Lisa is a certified personal trainer (NASM) and Weight Loss Specialist. Read more HERE.

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