9 Best Vegan Summer Dinner Recipes For Your Kids
You'll love these reviving and filling vegan summer dinner recipes when the days are long and hot! Ideal for entertaining, meal preparation, or families.
Beyond salads and vegan bowls, these summer recipes offer much more! There is something for everyone, from filling burgers and other BBQ recipes to seasonally appropriate soups or quick wraps.
1. Raw Vegan Pad Thai Salad
This light and healthy raw vegan pad Thai salad is made with crunchy zucchini, carrot, squash noodles, and other vibrant vegetables.
This fast, light, and low-calorie 20-minute recipe are ideal for a quick lunch or dinner because it includes a creamy peanut dressing you can prepare at home to spice up your vegetable dish. To get some plant-based protein, add some tofu or edamame!
Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 2
- Zucchinis: 2
- Yellow squash: 1
- Carrot: 1 medium
- Red bell pepper: 1
- Red cabbage shredded: ½ cup (35 g)
- Mung bean sprouts: ½ cup (50 g)
- Green onions, sliced: 2
- Fresh cilantro chopped: 2 tablespoons
- Cashews: 2 tablespoons
- Lime, cut into wedges: 1
Ingredients For The Spicy Peanut Sauce
- Natural peanut butter: 2 tablespoons
- Soy sauce: 2 tablespoons
- Lime or lemon juice: 2 tablespoons
- Ginger: 2 teaspoons
- Garlic: 2 cloves
- Dates pitted: 3
- Cayenne or red chilli flakes: ½ teaspoon
- Water: ½ cup
Ingredients For The Optional Toppings
- Edamame beans
- Baked tempeh
- Tofu, baked or sautéed in soy sauce
- In a blender jar, combine all sauce ingredients and process until completely smooth. After adjusting to taste, set aside.
- Spiralize the zucchini, squash, and carrots to make the vegetable noodles, then slice the bell pepper and red cabbage.
- To make your pad Thai salad, place all the vegetables in a big bowl and top with the hot peanut sauce. Mix thoroughly, then garnish with lime, cashews, green onion, sprouts, and fresh cilantro.
- If you want a meal with more calories or protein, transfer the mixture into serving bowls and top it as desired. Enjoy!
2. Vegan Buffalo Cauliflower Tacos
Prepare these vegan buffalo cauliflower tacos for a fantastic family supper or any other large event!
Bites of crunchy chickpeas, fresh salsa, and double-breaded cauliflower are combined with a creamy vinaigrette.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 6
- Corn tortillas: 6
- Spinach leaves: 1 cup
- Avocado, peeled & sliced: 1
- Cooked chickpeas: 1½ cups
- Cumin: ½ teaspoon
- Chilli powder: ¼-½ teaspoon
- Pinch of salt.
- Cauliflower buffalo bites.
- Fresh salsa, to taste.
- Vegan Ranch, to taste.
- Fresh cilantro leaves to garnish.
- Two baking sheets should be lined with parchment paper, and the oven should be preheated to 400°F.
- On your first baking sheet, prepare the cauliflower buffalo bites according to the directions in the recipe above, and bake them for 30 minutes.
- Combine the salt, cumin, and chilli in a medium bowl with the drained chickpeas. After tossing to distribute the spices evenly, spread the chickpeas in a single layer on a baking sheet and roast the cauliflower for 20 minutes in the same oven.
- Remove the sheets from the oven after everything is crisp and gently browned.
- Make the salsa and ranch in the interim. Build your tacos once all the ingredients are prepared! Put fresh spinach, bite-sized cauliflower, roasted chickpeas, and avocado on each corn tortilla. Ranch dressing should be liberally drizzled over the salsa.
- Serve right away with fresh cilantro garnish!
3. Plant-Based Stuffed Peppers
These vegan stuffed peppers with a Mexican taste have a strong chance of becoming your go-to midweek meal!
They are simple to prepare in advance and can be tailored to your needs. They are full of substantial staples that are high in protein and gluten-free grains.
Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes | Servings: 3
- Green bell peppers: 4 medium
- Quinoa: ½ cup
- Black beans: ¾ cup
- Sweet corn: ½ cup
- Green onion, finely chopped: 1
Cumin Tomato Sauce
- Tomato paste: 3 oz
- Lemon juice: 2 tablespoons
- Water: 3 tablespoons
- Cumin: ½ teaspoon
- Paprika: ½ teaspoon
- Garlic powder: ½ teaspoon
- Salt and pepper to taste.
- Bake at 350°F (180°C) and line a baking sheet with parchment paper. The bell peppers should be cut in half, and the cores should be taken out and then roasted for 20 minutes on a baking pan.
- As the package directs, Quinoa can be prepared in water or with vegetable broth. When the quinoa has soaked up all the liquid, fluff it with a fork and set it aside to chill while you prepare the other ingredients.
- Gather the cumin tomato sauce ingredients in a medium bowl and stir them while the peppers are baking.
- Thoroughly blend the quinoa, black beans, corn, green onion, and other ingredients with a spoon.
- Take the bell peppers out of the oven after 20 minutes of baking. Fill each bell pepper half with the quinoa mixture using a big spoon.
- Re-bake the stuffed bell peppers on their baking sheet for 20 more minutes until they are tender and golden.
- After removing it from the oven, top with soy yogurt, lime juice, avocado, or cilantro and let it cool for a few minutes. Enjoy!
4. Grilled Vegetable Tofu Skewers With Chimichurri Sauce
Cubed tofu and a rainbow of fresh vegetables are grilled on tofu skewers that are simple to make and seasoned in fragrant chimichurri sauce.
Prep time: 30 minutes | Cook time: 20 minutes | Total time: 50 minutes | Servings: 3
- Fresh cilantro: ¼ cup
- Garlic, minced: 4 cloves
- Crushed red pepper: ½ teaspoon
- Grapeseed oil: ½ cup
- Red wine vinegar: ¼ cup
- Salt or to taste: ½ teaspoon
- Extra-firm tofu: 14 oz
- Yellow bell pepper: 1
- Poblano pepper: 1
- Zucchini: 1 small
- Red onion: ½
- Cherry tomatoes: 12
- Salt, grapeseed oil, red wine vinegar, garlic, crushed red pepper, and cilantro should all be thoroughly combined before use. Wood skewers should be soaked in water for 10 minutes before use.
- Alternately, place the bell pepper, poblano pepper, zucchini, red onion, cherry tomatoes, and cubed tofu on the skewers as you assemble them. (To stop pieces from breaking, place peppers or onions on the ends of the skewers.)
- Spread half of the chimichurri sauce on each side of the prepared skewers. For around 30 minutes, set the skewers aside to marinate. The skewers can be marinated while the grill is heating up. Heat the grill to a high temperature.
- When the grill is ready, place the skewers straight on the grates, cover it, and cook for 10 minutes, or until the tofu has grill stains on the bottom and is simple to remove from the grill.
- Cook the tofu for an additional 2 minutes, then check to see if it's adhering to the grill grates. The skewers should not adhere to the grill and should be simple to flip. After flipping and rotating the skewers, the tofu and vegetables should be browned on both sides after 10 minutes of cooking. (20 minutes in total for cooking.)
- Brush the remaining chimichurri sauce over the skewers and return them to the baking sheet or serving dish. If preferred, garnish with more fresh parsley and cilantro leaves.
5. Vegan Parsnip Purée
The flavour and texture of this parsnip puree are delightfully nutty and light. As a nutritious Christmas side dish, we adore it.
Prep time: 5 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 4
- Medium parsnips (1 pound), peeled & chopped: 5
- Medium cauliflower: 1
- Roasted garlic: 5 cloves
- Extra-virgin olive oil: 2 tablespoons, more for drizzling
- Fresh lemon juice: ½ tablespoon
- Sea salt: ½ to 1 teaspoon
- Minced rosemary: 1 heaping teaspoon
- Freshly ground black pepper, to taste
- Prepare the garlic in advance and freeze any surplus cloves.
- The parsnips and cauliflower should be boiled for 10 to 12 minutes or until fork tender in a large pot of salted water brought to a boil.
- Place in a blender. Add the olive oil, lemon juice, roasted garlic, ½ teaspoon salt, and a dash of pepper to the blender. Blend until smooth, pushing down on the ingredients with the blender's handle.
- If you need to get the blender going, add a little broth or water, but use it sparingly, so the puree doesn't get too thin. If necessary, taste and add the extra half a teaspoon of salt.
- While the mash is still warm, transfer to a serving basin and toss the rosemary. Serve hot and top with a dab of olive oil and more pepper, if desired.
6. Vegan Jackfruit And Black Bean Enchiladas
Everyone will enjoy these jackfruit and black bean enchiladas that are vegan. Everyone loves it, and it is pretty filling!
Prep time: 20 minutes | Cook time: 3 minutes | Total time: 23 minutes | Servings: 10
- Olive oil: 1 tablespoon
- Red onion: 1
- Red bell pepper: 1
- Garlic: 6 cloves
- Green jackfruit: 2 cans
- Black beans: 1 can
- Kale: 1 cup, packed
- Cumin: 2 teaspoon
- Red enchilada sauce: 2 cups
- Corn tortillas: 10
- Salt and pepper to taste
- Slice the bell pepper, mince the garlic, and finely chop your onions. For only a minute or two, chop and massage your kale.
- Make jackfruit shreds. If you're unsure how to achieve this, go to the post's tips. Place 1 tablespoon of oil over medium heat in a skillet. The bell pepper, onion, and sauté for three to five minutes, or until transparent. Don't let yourself burn. Cook for one minute after adding the garlic.
- Stir in the cumin until the onion mixture is thoroughly coated. Add greens, black beans, shredded jackfruit, and 1/4 cup enchilada sauce. For 7-9 minutes, let cook. Once finished, turn off the heat. Spray or butter a 9×13 casserole dish and preheat the oven to 350°F while the food is cooking.
- A thin coating is spooned.
- Fill the bottom of a baking dish with a thin coating of enchilada sauce (approximately ¾ to 1 cup generally works). Microwave the corn tortillas for 30-45 seconds after wrapping them in a damp paper towel. Each corn tortilla should be topped with ¼ to ⅓ cup of the filling before being rolled up and placed dish side down.
- If there is any remaining stuffing, press it against the dish's sides. More enchilada sauce should be spooned over the filled tortillas. Either spread evenly or spoon down the middle. Add the desired amount of vegan cheese at this time if using it.
- Cook for fifteen minutes or until thoroughly heated. After removing, add any extra toppings or sides and serve. Best served right away.
7. Mushroom Meatballs Recipe With Black Bean And Pasta
This hearty meal of mushroom meatballs is presented atop a bed of wonderfully cooked zucchini noodles. This meal appears like a decadent spaghetti dinner but is vegan, gluten-free, and healthful!
Prep time: 50 minutes | Cook time: 1 hour | Total time: 1 hour 50 minutes | Servings: 2
- Flaxseeds meal + ¼ cup water
- White onion: ½, roughly chopped
- Cremini mushrooms, roughly chopped: 4 oz
- Avocado oil: 2 teaspoons, separated
- Cloves garlic, minced: 3
- Liquid aminos: 1 tablespoon OR gluten-free tamari sauce
- White pepper: ½ teaspoon
- Black beans, drained and rinsed: 1 can
- Gluten-free quick oats: 1½ cups
- Italian seasoning: 1 teaspoon
- Celeriac, peeled: 1
- Jar of your favourite tomato sauce: 1
- Combine the flaxseed meal and water in a small bowl. Put off till it thickens.
- The onions and mushrooms should be coarsely minced in a food processor.
- A medium skillet with avocado oil is preheated. Cook the chopped onion and mushroom mixture until softened after adding it. White pepper, soy sauce, and garlic are added. Cooking should go on until the water has completely evaporated.
- Add the Italian spice, black beans, and this mixture to the food processor until smooth. Place this mixture in a bowl and the refrigerator to firm up for 30 minutes.
- Spiralize the celeriac to make noodles while the meatball mixture is chilling. Place aside. Set the oven's temperature to 450°F. Prepare a baking tray with non-stick foil and non-stick cooking spray after the meatballs have chilled. Make them into balls using a tablespoon's worth of mixture.
- I prefer to drop the meatballs onto a sheet pan like drop cookies using a tablespoon cookie dough scoop, then gently roll them into balls. Before handling the meatballs, wet your hands with cold water if the mixture clings to them. The meatballs should be baked for 15 minutes, flipped, and then baked for 15-20 minutes or until thoroughly heated and tender.
- Heat your preferred sauce while the meatballs are cooking.
- The celeriac noodles should be cooked until they are al dente and removed from the stove immediately to avoid becoming mushy after the meatballs have finished cooking.
- Serve the meatballs and sauce with the celeriac noodles.
8. Southwest Veggie Wraps With Vegan Ranch
Keep things cool and simple with these Southwest Veggie Wraps with Vegan Ranch. A quick and easy lunch or dinner loaded with veggies and flavour!
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 4
- Flour tortillas: 4
- Romaine lettuce chopped: 4 cups
- Black beans drained and rinsed: 1 cup
- Frozen corn thawed: 1 cup
- Avocado peeled, pitted and chopped: 1
- Tortilla chip strips: ½ cup
- Chunky red salsa: ½ cup
- Vegan ranch: ¼ cup
- Combine romaine, black beans, corn, avocado, tortilla strips, salsa, and ranch in a large mixing bowl. To mix, toss everything together.
- Divide the mixture evenly across four tortillas. Wrap tortillas in foil, cut them in half and serve immediately.
9. Vegan Sweet Corn Curry
A simple vegan curry that emphasizes the flavour of delicious summer corn. Warming spices, coconut milk, tomato, and a dash of lemon combine to create a tasty and filling supper.
Prep time: 10 minutes | Cook time: 35 minutes | Servings: 3
Ingredients For The Spice Mix
- Cumin seeds: ¼ teaspoon
- Fenugreek seeds: ¼ teaspoon
- Coriander seeds: 1½ teaspoons
- Paprika: ¼ teaspoon
- Smoked paprika: ¼ teaspoon
- Ancho chilli powder: ¾ teaspoon
- Garam masala: ¼ teaspoon
- Turmeric powder: ¼ teaspoon
- Ground black pepper: ⅛ teaspoon
- Salt: ¼ teaspoon
Ingredients For The Vegan Sweet Corn Curry
- Grapeseed oil: ½ tablespoon
- White onion finely chopped: 1 large
- Green chilli thinly sliced: 2 small
- Garlic minced: 2 cloves
- Ginger minced: ½ inch
- Fresh raw sweet corn kernels: 3 cups
- Finely chopped fresh tomatoes: 2 cups
- Full-fat coconut milk: 1 cup
- Chopped fresh cilantro: ¼ cup
- Cauliflower rice for serving
- Salt to taste.
- In a dry skillet over medium heat, toast the cumin, fenugreek, and coriander seeds, tossing regularly until the spices are fragrant, and the coriander seeds begin to turn golden (about 2-3 minutes).
- Take the pan off the heat. Transfer the seeds and the rest of the spice mix ingredients to a grinder and ground them into a fine powder. Place aside. In a saucepan or big skillet, heat the oil over medium-low heat. Cook until the onion is transparent, about 5-7 minutes, with a pinch of salt, stirring regularly.
- Stir in the green chilli, garlic, and ginger. Cook for another minute.
- Stir in the spice mixture. Simmer for 30 seconds, toss the corn kernels and cook for another 2 minutes. Combine the tomato and 1/2 cup coconut milk in a mixing bowl. Bring to a gentle boil, reduce to medium-low heat and cover the pan.
- Simmer, stirring periodically, for 20-30 minutes or until the tomatoes are well broken down, and the corn is cooked. Remove the pan from the heat and whisk in the lemon juice and leftover coconut milk. Warm the mixture for another 2-3 minutes in the oven.
- Season with salt and pepper to taste. Half of the chopped fresh cilantro should be used for garnishing on top.
Did you try any of these recipes, and how did they turn out? Please rate the tart recipe below and tell us how you liked it in the comments.
I trust you enjoyed this article about the 9 Best Vegan Summer Dinner Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
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