Are you ready for a summer full of veggies and flavor? This 5-Day Summer Vegan Meal Plan is the perfect way to kickstart plant-based eating...or just not worry about meal planning for the week! I've got breakfast, lunch, and dinner (plus snacks and desserts!) all mapped out for you right here.
Breakfast: Creamy Pink Smoothie Bowl...that's right, we're starting the Summer Vegan Meal Plan with bright color and sweet flavor! Add a sprinkle of my favorite homemade granola on top for a bit of crunch.
Lunch: Pear & Roasted Beet Arugula Salad with Herbed Tahini Dressing is one of those unexpected combinations that just tastes amazing. Even if you don't usually like beets...give this one a try! My kids go for golden beets every time.
Vegetarian Meal Prep Recipes
Dinner: Grilled Veggie Pesto Pasta just might be my favorite summertime dinner. Grilling the veggies adds the most incredible depth of flavor and the pasta makes it super filling.
Breakfast: Green Juice in a Blender gets you green juice with no juicer required! It's packed with nutrients that will send you into your day with a glow. Have it with a Chia Seed Pudding...no baking required!
Lunch: Vegan Mediterranean Quinoa Salad is a prep-ahead dish that creates easy leftovers. I love having it in the fridge for snacking and lunches!
Nourishing Vegan Summer Dishes That Take Less Than 30 Minutes
Breakfast: Vegan Blueberry Pancakes are the breakfast that has everyone rushing to the table in the morning. I just HAD to include blueberries in the Summer Vegan Meal Plan!
Lunch: Watermelon Arugula Mason Jar Salads with Quinoa, Avocado, Pine Nuts, & Mint store easily in the refrigerator, so they're great for prepping ahead of time and eating on the go.
Lunch: Buckwheat Soba Noodle Salad is such a filling and nutritious lunch. I love making extra so I have leftovers for a few lunches!
Easy Vegan Summer Recipes
Dinner: Easy Vegan Baked Taquitos are a home run every single time. I added them as part of the Summer Vegan Meal Plan because everyone loves it!
Lunch: Vegan Chickpea California Avocado Egg Salad Sandwich is another meal that's super easy to prep, and it's filled with plant-based protein for a well-rounded addition to the Summer Vegan Meal Plan.
Dinner: Rainbow Veggie Kebabs with Chimichurri Sauce are a full rainbow! On a kebab! Does it get better than that in the summertime?!
Tasty Vegan Summer Dinner Recipes
I hope you use and love this meal plan! I would be so excited if you tagged me on Instagram so I can see which dishes you make. If you especially love any of these, please drop a review on the recipe post! This helps others find and make the dish, too!In this post, you will find 9 simple and delicious vegan summer meal prep ideas. These meal prep recipes are perfect for summer because they are light, refreshing and made with summer fruits and vegetables. Whether you choose just one of these recipes or all of them, these meal prep recipes will set you up for a successful week with delicious and healthy meals!
I get it - on a sunny and hot summer day, cooking might be the last thing you want to do. Instead, you'd rather spend time outside or in the pool. This is exactly why you should meal prep in summer!
Sounds good? If you want more meal prep ideas and detailed step-by-step instructions, check out this 3-day vegan meal prep guide for lunch and dinner. I have created the recipes in such a way that you only need to spend 60 minutes and you will have lunch and dinner ready for 3 days!
Simple Vegan Summer Meal Prep Ideas
Summer is probably my favorite time to go to the farmer's market. So many delicious fruits and vegetables come into season in summer. Refreshing watermelons, juicy berries (no more frozen berries - yay!), ... These summer fruits and vegetables are perfect for summer meal prep. Keep in mind that availability will vary on which climate you live in.
Try one or more of these 9 vegan summer meal prep ideas for your next meal prep session. These recipes feature summer fruits and vegetables, most of them can be enjoyed cold and there is not too much cooking involved. Also, they are great for picnics and barbecues.
First, in a large bowl, combine the tahini and lemon juice. Add water if the dressing is too thick, then season with salt and pepper. Add the remaining ingredients and mix to combine. Season with salt and pepper. Store in the fridge for ~4 days. The strawberries tend to lose a little bit of colour after a few days so alternatively, you can store them separately and mix in before eating.
Day Vegan Meal Menu For End Of Summer
This vegan lemon asparagus pasta salad is made with wholesome plant-based ingredients and full of flavor! It is oil-free, comes together in only 20 minutes and it’s perfect for a light summer meal. To make the lemon parsley pesto extra lemon-y, there is a special ingredient – lemon zest.
To make orange tofu, first bake some cubed tofu in the oven until crispy. Here is a tip to get your tofu extra crispy without using oil: Cut the tofu into cubes and add to a bowl. Add 2-3 tablespoons soy sauce and shake a few times. Then, add 1-2 tablespoons of cornstarch and combine so all tofu cubes are coated evenly. Then, place on a baking sheet (make sure the tofu cubes don't touch each other) and bake for ~30 minutes at 180 C, flipping after 20 minutes.
Add baked tofu to a pan on high heat and add the sauce. Let it simmer until the sauce thickens, stirring occasionally.
The Ultimate Vegan And Gluten Free Camping Recipe Roundup
If you want to make your kitchen and house smell like summer, this is your recipe! I've been making this recipe almost every singe week because it is so good and so easy! All you need is:
You want to use ripe fruits for this recipe as they are softer and also sweeter. If you have some over-ripe apricots or peaches you need to use up, this recipe is perfect! Instead of peaches, you could also use nectarines.
Remove the seeds and cut the fruits into bite-sized pieces. Add to a large pan or pot over high heat and cook for about 10-15 minutes until the fruits are soft and you can easily mash them with a fork. Add water along the way to prevent burning. I added about ¼ cup of water, but this depends on the ripeness of your fruits and how much liquid they release.
I'm Starting The Meal Plan For The Hot Girl Summer Sculpt Already! I Really Need To Change The Way I Eat. Here Is The Turkey Chili (actually I Made It Vegan!). I
Mash everything with a fork or the back of a wooden spoon and then transfer to a bowl to cool slightly. Add in the chia seeds and stir to combine. Wait 5 minutes and test the consistency of the apricot & peach jam. If it is too liquid still, you can add more chia seeds. Fill into glass jars and store in the fridge for up to a week.
Summer is the time for overnight oats! While autumn and winter are great for oatmeal and porridge because it keeps you warm from the inside, in summer you want to have something that is refreshing.
Mash the banana in a bowl with a fork. Then add the oats, soy milk, cinnamon and chia seeds. Give it a good mix and let it sit for a few minutes so that it can thicken up a little bit. If the overnight oats mixture is too dry, then you can add a little bit more plant milk.
Week Vegan Meal Plan (summer Edition)
Take two glass jars (mason jars). Add about ¼ cup of the apricot & peach jam to the bottom of the jars each, then fill up with the oats mixture. Top with the remaining jam and cover with a lid. Store in the fridge for ~4 days.
These patties are perfect for a summer BBQ and they are great for meal prepping because they can be frozen. You'll need (for ~8 patties):
Roughly chop the bell pepper and chili. Add to a pan and char for 5-10 minutes on high heat. Add everything except the buckwheat flour to a food processor or high-speed blender and blend until a dough forms. It does not need to be 100% smooth, it is totally fine if small chunks remain.
Healthy Meal Planning Ideas For Summer
Transfer to a bowl and add in the buckwheat flour until a sticky dough forms that you can shape with your hands.
Form 8 patties and place on a baking tray. Bake the black bean patties in the oven for 30 minutes at 180 C, flipping after 20 minutes. You can store these in the fridge for ~4 days or freeze them. To reheat, you can either put them in the oven for 5-10 minutes or fry in a pan for a few minutes each side.
This vegan Greek salad makes a great side dish for a BBQ or you can serve it with some pita bread and hummus. For 4 servings, you will need:
Minute High Protein Vegan Meals
Finely chop the red onion and parsley. Cut the cucumber, tomatoes, olives and artichokes into small, bite-sized pieces. Combine everything in a bowl and season with salt and pepper. You can also add a squeeze of lemon juice.
You can use this dressing for quinoa or couscous salads, but also as a sauce for veggie
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