Sabrina Barr
The Independent
As the temperature continues to rise over the summer, many sun-lovers will be heading outdoors at every given opportunity to make the most of the warmer weather.
When you walk into any park during lunch or at the weekend, you will likely see hordes of people enjoying food-filled picnics with family members and friends.
While picnics may often consist of dishes such as ham sandwiches, chorizo and barbecued burgers, there's no reason why a picnic cannot be enjoyed without the presence of meat.
From halloumi to courgette, aubergine and turmeric-roasted cauliflower, there is a multitude of ingredients which can be utilised to create a range of delicious vegan and vegetarian dishes.
Here are 12 vegan and vegetarian recipes which will definitely please the masses during summer picnics:
1. Vegan: Grilled tahini, aubergine, chickpea and cherry salad
This tasty salad of red cherries, aubergine, courgette, chickpeas and more is an ideal picnic offering.
The finishing touch to this dish is a tahini and pomegranate-molasses drizzle, giving it a flavoursome kick.
Here are the ingredients you'll need:
100g fresh red cherries
½ shallot
1 aubergine
1 tbsp dukkah
1 tbsp oil
1 tbsp tahini
200g courgette
20g walnuts
240g chickpeas (drained)
2 tbsp pomegranate molasses
2 tsp cumin seeds
40g rocket
Medium handful of flat leaf parsley
Medium handful of fresh mint
2. Vegan: Moroccan-inspired lentils with roasted cauliflower
Cauliflower and turmeric are a succulent combination, made especially apparent in this recipe for Moroccan-inspired lentils with roasted cauliflower.
This recipe is ideal if enjoying a picnic in the park on a cool summer's evening.
Here are all the ingredients you'll need:
1 cauliflower
1 tsp turmeric
2 tbsp oil
20g flaked almonds
2 garlic cloves
1 brown onion
180g cherry tomatoes
Large handful of fresh coriander
1 vegetable stock cube
240g black beluga lentils (drained)
23g Moorish Moroccan spice paste
3. Vegan: Basil pesto tofu, courgetti and black olives
This recipe is a creative take on a classic pasta dish, swapping spaghetti for courgetti and ragù for a sun-dried tomato variation.
Here are all the ingredients you'll need:
½tsp red chilli flakes
1 red onion
1 red pepper
3tbsp oil
200g passata
2tbsp vegan basil pesto
2tsp dried oregano
2tsp sunflower seeds
300g courgette
300g firm tofu
30g pitted black olives
40g spinach
60g sun-dried tomatoes
4. Vegan: Spicy tofu summer rolls
No summer picnic is complete without a dipping station in the centre of the group.
This spicy tofu summer rolls blends a variety of appetising flavours, from soy sauce in the marinade to bunches of crunchy vegetables for the fillings.
Here are all the ingredients you'll need:
(Makes eight to 10 rolls)
8-10 x 22cm rice paper wrappers
- For the tofu:
1tbsp rapeseed oil
300g firm or extra-firm tofu
- For the marinade:
50ml Chinese black rice vinegar, no substitutions, this ingredient is amazing
1tbsp sesame oil
2tbsp dark soy sauce
1tsp light soy sauce
25g piece fresh ginger, peeled and minced
3 fat garlic cloves, minced
1-2tbsp sweet chilli sauce
Squeeze of lime
- For the summer roll fillings (your choice of the following):
Small bag of salad leaves, roughly chopped if too large
9-10 breakfast radishes, sliced into matchsticks
3 spring onions, sliced lengthwise into fine shreds
1/2 medium cucumber, seeds removed and sliced into batons
1/4 red cabbage, finely shredded
1/3 each of red, green, yellow and orange peppers, sliced into thin lengths
1 medium carrot, sliced into matchsticks
Handful of baby corn, sliced lengthways into 4 or 6
5 asparagus spears, woody part removed, halved lengthways if too thick
Handful of sugar snap peas, halved lengthways
Small bunch mint, leaves only
Small bunch coriander, leaves and stalks
5. Vegan: Sweet potato and walnut koftas
These koftas are sure to be a hit at your summer picnic, whether they're served as finger food or stuffed into pittas.
While koftas are typically made from minced or ground meat, this recipe proves meals can be just as delicious when made from plant-based ingredients.
Here are all the ingredients you'll need:
(Makes 12)
1 small sweet potato, halved
2 tbsp olive oil
1 tbsp milled flaxseed
100g lightly toasted walnuts
50g panko breadcrumbs
1 tsp dried oregano
1 tsp ground cumin
½ tsp ground coriander
¼ tsp ground cinnamon
½ tsp dried chilli flakes
Small bunch of fresh coriander, roughly chopped
1 spring onion, very finely chopped
Sea salt flakes and black pepper
6. Vegetarian: Aubergine, mozzarella and tomato pasta bake
For all you cheese lovers out there, this dish is sure to tantalise your taste buds.
Take aubergine, tortiglioni pasta, tomatoes, cheddar, mozzarella and what do you get? A winning pasta bake.
Here are all the ingredients you'll need:
(Serves two)
1 aubergine
1 garlic clove
150g tortiglioni pasta
1 can of chopped tomatoes
1 tbsp tomato paste
1 vegetable stock cube
40g mature cheddar
125g mozzarella
125g cherry tomatoes
10g basil
1 tbsp dried oregano
15ml balsamic vinegar
Olive oil, pepper, salt, and sugar
7. Vegetarian: Spinach, olive and feta tart
For those who don't fancy picking who would rather not bring another salad dish to a summer picnic, making a nutritious tart is a creative alternative.
While you can vary the ingredients of this dish to your choosing, the combination of spinach, olive and feta in this recipe is very pleasing to the palate.
Here are all the ingredients you'll need:
(Serves six to eight)
- For the pastry
250g plain flour, plus a little extra for rolling out
150g cold unsalted butter, diced, plus a little extra for greasing the tart tin
¼ tsp fine sea salt
1 large egg, yolk and white separated
- For the filling
Small knob of butter
Splash of oil, for frying
1 large onion, finely diced
300g spinach, leaves stripped from their stalks
3 large eggs
200ml crème fraîche
200g feta
100g pitted black olives
1 tbsp chopped dill leaves, or 1 tsp dried dill
Salt and pepper
8. Vegan: Jackfruit tacos
When you think of tacos, your mind is probably drawn straight to traditional tacos filled with fillings such as beef, pork or seafood.
Nonetheless, there is a vegan variety you can try instead - jackfruit tacos.
Here are all the ingredients you'll need:
(Serves six)
1 x serving guacamole (shop-bought or homemade)
1 x serving salsa (shop-bought or homemade)
1 x 400g tin young green jackfruit in water
1 white onion
4 garlic cloves
1 tbsp vegetable oil
1 tbsp maple syrup
100ml vegetable stock
½ tsp Tabasco sauce
4 limes
1½ tsp ground cumin
1½ tsp smoked paprika
½-1 tsp chilli powder
½ tsp salt
Handful fresh coriander
12 crunchy taco shells
9. Vegetarian: Grilled summer vegetables with creamy shallot dressing
No matter what other dishes are served, no summer picnic is complete without a healthy serving of vegetables.
The dressing is what gives this recipe its flair, combining components including runny honey, Dijon mustard and diced shallots for a flavour-filled taste.
Here are all the ingredients you'll need:
(Serves four)
- For the dressing
60g echalion shallots, diced
125ml olive oil
60ml white wine vinegar
2 tbsp runny honey or maple syrup
1 heaped tsp Dijon mustard
Sea salt and cracked black pepper
- For the vegetables
3 large echalion shallots, sliced down the middle
2 fennel bulbs, cut into large wedges
2 tbsp rapeseed oil
Sea salt and cracked black pepper
3 leeks, cut into 10cm lengths and sliced down the middle
1 courgette, cut into large, diagonal slices
Packet of vine tomatoes
125g asparagus spears, trimmed
10. Vegetarian: Harissa potato, halloumi and asparagus with coriander and lemon oil skewers
If your summer picnic features a barbecue, then this dish is a delicious alternative to the typical burgers and hot dogs made on the grill.
The succulent taste of halloumi makes for a wondrous companion to asparagus, potatoes, and rose-petal-infused harissa.
Here are all the ingredients you'll need:
(Makes six to eight skewers)
500g (1lb 2oz) Charlotte (or other salad) potatoes, sliced in half lengthways
1 x 250g (9oz) bunch of asparagus, each stalk cut into 3
2 x 250g (9oz) packs of halloumi, cut into finger-thick wedges
2 tbsp rose harissa paste, or to taste
- For the coriander and lemon oil:
75ml (1/3 cup) extra virgin olive oil
A small bunch of coriander (cilantro), leaves finely chopped (save the stalks for another dish, they are full of flavour)
Zest and juice of 1 lemon
½-1 tsp caster sugar, to taste
Salt and freshly ground black pepper
- You'll also need:
6-8 kebab skewers, preferably metal ones
11. Vegan: Stuffed red peppers, black beans and lime
While peppers are great when sliced up and served in big dishes, they're also very appealing when stuffed with a horde of tasty ingredients.
This Mexican-inspired recipe is a creative take on the stuffed pepper dish, which is often served with meat or cheese.
Here are all the ingredients you'll need:
1½tbsp oil
½ lime
½ vegetable stock cube
1tsp smoked paprika
240g black beans (drained)
2 red peppers
2tbsp sunflower seeds
2tsp chilli paste
40g baby spinach
4 spring onions
80g quinoa
12. Vegan: Zesty hibiscus salad with red cabbage, chilli and orange
While you may usually associate hibiscus with being a flowering plant found in the garden, it can also be used as an ingredient in a refreshing summer salad.
Here are all the ingredients you'll need:
(Serves six)
¼ of a medium sized red cabbage, sliced
1 green serrano chilli, deseeded and sliced
½ lime and zest
1 orange and zest
¼ red onion, sliced
¼ bunch coriander
- For the dressing:
25ml extra-virgin olive oil
25ml vinegar
Sea salt
Sugar
15g hibiscus
100ml water
- For the crisps:
Hibiscus from above (after hydration, dried then fried till crispy)
100g pumpkin seeds, toasted
