20 Must-Try Vegan Food Recipes for Healthy Summer Meals in 2025

1- A Middle Eastern–Caribbean fusion inspired by my time living in the Middle East.

Recipe:

Ingredients

🌱 300g oyster mushrooms

🌱 2 ½ tsp shawarma seasoning (Or seasoning below)

🌱 3 tbsp oil

🌱1/4 coconut cream/milk

🌱 ½ lemon juice

Garlic sauce

🌱 1/2 cup garlic cloves

🌱 1/4 cup lemon juice

🌱 1/2 scotch bonnet (I roasted mine first)

🌱 Salt & pepper

🌱 1 cup olive oil

To serve:

🌱 Khubas (flat bread)

🌱 cucumber

🌱 tomatoes

🌱 lettuce

🌱 pickles

🌱 red onion

🌱 parsley

🌱 Chips

Shawarma seasoning

🌱 1 tsp ground cumin

🌱 1 tsp ground coriander

🌱 1 tsp turmeric

🌱 1 tsp paprika

🌱 1 tsp garlic powder

🌱 1 tsp onion powder

🌱 ½ tsp cayenne pepper

🌱 1 tsp ground allspice

🌱 salt to taste

If you’re interested in exploring the world of vegan cooking, be sure to check out our collection of vegan recipes. We have a wide variety of dishes to choose from, including soups, salads, main dishes, and desserts. Our recipes are easy to follow and packed with flavor, so you’ll be able to create delicious and satisfying vegan meals that the whole family will love. Whether you’re a seasoned vegan or just starting out, our recipes are a great way to add some variety and excitement to your plant-based diet. So why not give them a try? You might be surprised at how much you enjoy cooking and eating vegan food!

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2- Vegan Madras Cauliflower Curry Recipe: A Delicious and Flavorful Plant-Based Dish

Madras inspired cauliflower curry 🧡

Ingredients:

1 small onion

3 cloves of garlic

small piece of ginger

1/2 tsp madras curry powder

1/2 tsp chilli flakes

salt and pepper

sesame oil

1 big juicy tomato

1 tbsp tomato paste

250ml coconut milk

handful of fresh spinach

pre-cooked cauliflower

fresh mint or coriander and chilli flakes as a topping

rice

➡️ it’s important that it’s MADRAS curry powder or paste 🥰 it has a very unique taste ♥️

Fry the onion, garlic and ginger with sesame oil in a pan. Add the spices and stir. Then the tomato paste.

Let it sit for a bit. Then add the tomatoes and some more garlic. If the tomatoes aren’t juicy enough, add some water. Wait til it cooks. Add the coconut milk and let it cook. Then add the spinach and cauliflower 🙂

Serve with rice and top with fresh herbs like coriander or mint and add more chilli flakes 🌶️

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3- Spicy Vegan Harissa Hot Honey Garlic Bread Recipe – A Delicious and Easy Plant-Based Side Dish

HARISSA HOT HONEY GARLIC BREAD 🔥

if you thought a garlic bread using two bulbs of garlic couldn’t sound any better, you thought wrong, because this harissa & hot ‘honey’ flavour combo is a game changer- OBSESSED

Ingredients

1 large loaf of bread, sliced in half (I used ciabatta)

150g vegan butter/margarine

2 tbsp harissa (I used the belazu brand)

2 heads of garlic, tops sliced off

small handful of parsley, finely chopped

salt to taste

vegan mozzarella, for topping

250ml agave

2 tsp chilli flakes

1 tbsp apple cider vinegar

method

1. preheat your oven to 180°C

2. drizzle the head of garlic with oil, wrap in foil then place in the oven for 40-45 minutes until soft

3. meanwhile, make the hot ‘honey’: add the agave, apple cider vinegar & chilli flakes to a pan over a low heat & warm through until infused then set aside to cool (this makes a full bottle so save the rest for later use or scale the recipe down!)

4. squeeze out all the soft garlic into a bowl with the butter, harissa, parsley & salt then mix to make the garlic butter

5. spread the butter generously over your bread, top liberally with vegan mozzarella then place in the oven for about 10-15 minutes until melted, golden & crisp

6. top with hot ‘honey’ & some extra parsley, cut into servings & enjoy

A vegan diet is a plant-based way of eating that excludes all animal products, including meat, dairy, eggs, and honey. Many people choose to follow a vegan diet for ethical, environmental, or health reasons. Whatever your motivation, a well-planned vegan diet can be delicious, nutritious, and satisfying.

One of the benefits of a vegan diet is that it is often lower in saturated fat and higher in fiber than a diet that includes animal products. This can help to support heart health and promote healthy digestion. Vegan diets are also rich in many essential vitamins and minerals, including vitamin C, vitamin A, and iron.

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Tangy and Crispy: Vegan Roasted Lemon Bay Potatoes

Lemon Bay Roast Potatoes 🍋🌱

🥔 SAVE the recipe ⬇️

▢ 4 lbs medium gold potatoes

▢ Juice from 2 lemons

▢ 100 ml extra virgin olive oil

▢ 250 ml vegetable stock

▢ 3 garlic cloves, minced

▢ 1 tsp oregano

▢ Salt and pepper, to taste

▢ 7 bay leaves

▢ 2 Tbsp polenta (or fine cornmeal)

1. Preheat oven to 400F.

2. In medium bowl or a pitcher, add lemon juice, oil, stock, garlic cloves, and oregano then combine.

3. Cut potatoes in half and add to a large pan or a shallow casserole pan.

4. Pour stock mixture evenly over potatoes. Sprinkle polenta over potatoes then add bay leaves across.

5. Bake (without a lid) for 35 minutes or until golden on top. Remove from oven and flip potatoes over. Bake for another 25-30 minutes or until tender and golden crispy. Serve hot.

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4- Delicious Vegan Jollof Rice Recipe: A Plant-Based Twist on a Classic Dish

JOLLOF RICE

A classic, West African staple dish that is full of body and flavour – there are many subtle differences to the Jollofs of Ghana, Nigeria, Senegal and the rest of west Africa; Ghana uses basmati rice and uses more tomatoes, Nigeria often uses meat in their base and creates a charred crispy bottom the rice to add a smoky flavour!

Each countries Jollof is delicious and I have used elements of them all to inspire the Jollof I am showing you how to make today 😊

👇🏾ingredients👇🏾

-big splash of veg oil

-2 large red onion

-4 tbsp tomato paste

-6 garlic cloves

-1/4 inch ginger

-1 or 2 scotch bonnet (more for heat)

-4 very large tomatoes

-2 red bell pepper

-2 cups basmati rice

-1 cup water (maybe less, don’t add too much)

-1 stock cube

-1 tsp cumin/garlic/onion powder

-1/2 tsp smoked paprika/chilli powder

-1 tsp dried oregano/thyme

-few bay leaves

-big pinch of salt

-salt to taste

👇🏾method👇🏾

-thinly slice one red onion, then fry in veg oil on a medium heat for 10-15 minutes or until turning brown, add tomato paste and fry for another 5-10 minutes.

-blend the other red onion, bell pepper, garlic, ginger, scotch bonnet and tomatoes then add to the pan along with the rest of the dried seasonings and then simmer for 20 minutes or until dark, thick and splitting.

-add boiling water and washed rice then cover with parchment paper, the lid and then simmer for 25 minutes on the lowest setting.

-stir, mix then cover and cook for another 25 minutes, then take off heat and leave covered to steam for another 10/20 mins then serve and enjoy.

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5- Delicious Vegan Lemon Pepper Wing Recipe: Plant-Based and Delicious

A plant-based alternative to Lemon Pepper Wings – another addition to my unconventional recipes to start the year! They are zesty, flavourful, meaty with the ultimate crunch.

Recipe

🌱2 cans of jackfruit

🌱1 tbsp lemon pepper seasoning

🌱 1 tbsp nutritional yeast

🌱 1 tsp sage

🌱 1 tbsp all-purpose seasoning

🌱 Oil for frying

Dry mix:

🌱 1½ cups spelt flour (can also use plain flour)

🌱 ½ cup corn flour

🌱 1 tbsp all-purpose seasoning

🌱 1 tsp paprika

🌱 1 tbsp mixed herbs

🌱 ½ tsp salt

Wet mix:

🌱 ½ cup plant milk

🌱 2 tbsp dry mix

Sauce

🌱1/2 cup butter

🌱juice of 1 lemon

🌱1 tbsp lemon pepper seasoning

🌱zest of 1 lemon

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6- Roasted veggie tray bake with herby green dressing

Roasted veggie tray bake with herby green dressing 🌱

For the roasted veg:

Chop 500g of baby potatoes in half and add to a baking dish, drizzle with avocado oil, 1 tsp paprika, 1 tsp oregano and 1 tsp salt. Roast in the oven for 1 hour at 180 degrees Celsius.

In a separate baking dish add 2 chopped carrots, 200g green beans (top and tailed and cut in half), 2 chopped courgettes, 1 tin of chickpeas and 4 chopped cooked beetroots. Add olive oil and place in the oven alongside the potatoes for 45 minutes.

Make the green dressing by blending yogurt (no sugar or coconut works well), parsley, dill, salt, pepper and 1/2 lemon juice.

Store in the fridge for up to 3 days.

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7- Creamy bean sauce with crispy cabbage and crunchy chilli oil

Who said cabbage is boring? Creamy bean sauce with crispy cabbage and crunchy chilli oil! Recipe below 👇🏼

Take 1 sweetheart cabbage and cut into quarters. Fry in olive oil in a hot pan on both sides until crispy. Then sprinkle with salt and put in the oven for 30 minutes or until cooked through.

To make the creamy bean sauce add to a blender: 1 tin of butter beans, 1 tbsp nooch, 1 tbsp tahini, 1/2 tsp salt and a splash of water and blend until smooth.

For the crispy chilli dressing mix 3 tbsp chilli oil, 1 tsp pine nuts, 1 tsp flax seeds, 1 tsp flakes almonds and 1 tsp chia seeds and 1 tsp of chopped dill.

Layer up you plate with the creamy sauce, cooked quinoa, the cabbage and then top with the chilli oil.

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8- Delicious Vegan Jalapeño Cheddar Sourdough Recipe for Your Plant-Based Diet

Jalapeño Cheddar Sourdough 🌶️🧀

SAVE the recipe below! ⬇️

▢ 90g sourdough starter

▢ 300g filtered water

▢ 450g bread flour

▢ 10g salt

▢ 75g jalapeños, sliced (fresh or pickled)

▢ 7 oz plant based cheddar cheese cubes

1. In a large bowl, add all ingredients. Combine until a shaggy dough forms. Cover & let rest 30 mins. 2. After 30 minutes, do first stretch and fold. Cover and rest another 30 minutes. Repeat stretch and fold two more times.

3. On last stretch and fold, add in jalapeño and cheese. Do this in two increments to ensure it’s evenly distributed. Cover and rest 1 hr.

4. Flour surface lightly, place dough down. Shape dough into an oval loaf.

5. Place dough in banneton, seam side up. Cover and refrigerate overnight.

6. Next day — preheat oven to 450F.

7. Take dough out and turn out onto parchment paper. Score dough with any creative scoring you desire. 8. Place in Dutch oven. Drop oven heat to 425F. Bake with steam for 30 mins with lid on. Remove lid and bake for another 15-20 mins with steam.

Jalapeño Cheddar Sourdough 🌶️🧀

SAVE the recipe below! ⬇️

▢ 90g sourdough starter

▢ 300g filtered water

▢ 450g bread flour

▢ 10g salt

▢ 75g jalapeños, sliced (fresh or pickled)

▢ 7 oz plant based cheddar cheese cubes

1. In a large bowl, add all ingredients. Combine until a shaggy dough forms. Cover & let rest 30 mins.

2. After 30 minutes, do first stretch and fold. Cover and rest another 30 minutes. Repeat stretch and fold two more times.

3. On last stretch and fold, add in jalapeño and cheese. Do this in two increments to ensure it’s evenly distributed. Cover and rest 1 hr.

4. Flour surface lightly, place dough down. Shape dough into an oval loaf.

5. Place dough in banneton, seam side up. Cover and refrigerate overnight.

6. Next day — preheat oven to 450F.

7. Take dough out and turn out onto parchment paper. Score dough with any creative scoring you desire.

8. Place in Dutch oven. Drop oven heat to 425F. Bake with steam for 30 mins with lid on. Remove lid and bake for another 15-20 mins with steam.

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9- Vegan Pommes Anna: A Delicious and Easy Vegan Diet Recipe

🥔 Vegan Pommes Anna

Perfect as a side dish to your dinner dates! Save NOW! 🥰 For More Recipes Click The Links Mention Below

INGREDIENTS

4 large russet potatoes, peeled

½ cup vegan butter

¼ cup vegan parmesan cheese (store bought or homemade- below)

Fresh thyme, for garnish if desired

Vegan Parmesan Cheese

1 cup raw sunflower seeds

¼ cup nutritional yeast

½ teaspoon garlic powder

1 teaspoon salt

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10- Quinoa Avocado Salad: A Delicious and Nutritious Vegan Diet Recipe

Quinoa Avocado Salad

This vegan Quinoa Avocado Salad is made with simple ingredients and a tossed in a tangy dressing. It’s a protein-packed salad that works for lunch or dinner

INGREDIENTS

▢1 cup uncooked quinoa

▢½ teaspoon salt

▢1 ½ cups water

▢1 cup grape tomatoes halved

▢2 Persian cucumbers chopped

▢¼ red onion chopped

▢2 large ripe avocados chopped

▢¼ cup chopped cilantro

Dressing

▢¼ cup olive oil

▢2 tablespoons red wine vinegar

▢½ lime juiced

▢2 teaspoons Dijon mustard

▢½ teaspoon oregano

▢½ teaspoon salt

▢½ teaspoon black pepper

INSTRUCTIONS

Place the quinoa in a medium saucepan over medium-high heat. Toast for 5 minutes, or until the seeds start to make popping sounds. Add the salt and water, bring to a boil, then turn down the heat to a simmer, cover and cook for 15 minutes. Remove from the heat and keep covered for an additional 5 minutes. Fluff with a fork and transfer to a large salad bowl to cool.

To make the dressing, whisk together the olive oil, red wine vinegar, lime juice, Dijon mustard, oregano, salt and pepper.

When the quinoa is cool, add the tomatoes, cucumbers, red onions, avocados and cilantro. Pour the dressing on top and stir gently to combine. Serve at room temperature or chilled.

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11- Delicious and Easy Vegan Diet Recipe: Orzo with Cherry Tomatoes & Spinach

Orzo with Cherry Tomatoes & Spinach 🌱🌿

This comforting dish is warm and cozy, and is simple enough for a weeknight meal! You may have already noticed that I love orzo. It’s just so good! It is satisfying and so versatile to use with many veggie and bean combinations. Throw in some fresh herbs, seasonings and lemon juice, and you have yourself a delicious meal.

Serves 4 🌱🌿

1/2 lb orzo

2 tbsp olive oil

1/2 small red onion finely chopped

1 tsp kosher salt

1/2 tsp black pepper

4 large garlic cloves, minced

3/4 pint cherry tomatoes

1 15 oz can chickpeas, drained and rinsed

2 tsp Italian seasoning

1/2 tsp garlic powder

2 tsp Dijon mustard

1 cup packed baby spinach

2 tbsp vegan butter (optional)

Juice of 2 lemons

1/4 cup shredded vegan parmesan

2 tbsp sliced fresh basil

Cook orzo according to package directions. Then drain and set aside. Give it a stir in the meantime while preparing the rest of the recipe. Meanwhile, preheat large pan on medium heat. Add oil, onions, salt and pepper and cook 5 to 7 min on medium low, stir occasionally. Add garlic and cook another minute. Add tomatoes, stir, cover and cook 7-10 min until tomatoes start to burst.

Add chickpeas, Italian seasoning, garlic powder, and stir. Add cooked orzo, Dijon mustard, baby spinach and stir until spinach starts to wilt. Stir in butter, lemon juice, vegan parmesan and basil.

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12- Hearty and Delicious: Vegan Diet Recipe for Burnt Leeks & Cannellini Beans

BURNT LEEKS & CANNELLINI BEANS ✨

INGREDIENTS (serves 4):

⭐️ 4 large leeks

⭐️ olive oil

⭐️ 2 tbsp plain flour

⭐️ 4 large garlic cloves, minced

⭐️ 300ml oat milk

⭐️ 100ml white wine

⭐️ 1 sprig rosemary

⭐️ 3 tbsp nutritional yeast

⭐️ 2 x 400g cans cannellini beans, drained & rinsed

⭐️ sea salt & freshly ground black pepper

⭐️ to serve: crusty bread

METHOD:

1️⃣ Preheat the oven to 200°c (fan assisted)/42°f/gas 7.

2️⃣ Trim the top from the leeks at the point they start to flare (don’t throw these away, you can use them in lots of other recipes!). Place on a baking tray and roast for 35-40 minutes, or until fully charred on the outside.

3️⃣ Heat 2 tbsp of olive oil in an oven-proof pan over a medium heat. Once hot, add the flour and garlic and whisk vigorously to form a paste. Continue whisking for a minute or so, to cook off the flour.

4️⃣ Next, add the oat milk a little at a time, whisking continuously, until smooth. Add the white wine and rosemary sprig, then bring the sauce to a gentle simmer and cook, stirring frequently, for 5-6 minutes, or until thickened and glossy. Remove the rosemary from the sauce, then stir in the nutritional yeast. Season to taste with salt and black pepper.

5️⃣ Chop each burnt leek in half lengthways and use a spoon to scoop out the soft flesh in the middle. Roughly chop the leek flesh before adding it to the sauce along with the cannellini beans. Stir well to combine, then tansfer the whole pan into the oven and bake for 15-20 minutes, until golden on top. Serve with crusty bread and a good crack of black pepper.

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13- Boost Your Gut Health with Vegan Diet Recipe: 1-Minute Spicy Noodles Carrot & Cucumber Salad

1 minute spicy noodles Carrot & cucumber salad gut health

📍Save recipe

A quick salad snack or a perfect side to your main. A gut healthy, hormone salad that’s ready in 1 minute. Also, use up those carrots ♻️

A simple take on my carrot ribbon salad, julienne peel season and add a spoon of my garlic chilli oil.

👉🏽Check my recipe on grid, easy and versatile to make.

Ingredients:

-2 medium carrots

-1 large cucumber

-1/2 lemon

-1/2 salt, pepper and sesame seeds

-1 tsp chilli garlic oil (check my recipe for this)

Method:

-Carefully peel the carrots, if you place on a flat surface it’s easier.

-With the cucumber, peel until the seeds otherwise it turns to mush.

-Using my fav lemon squeezer add lemon juice, seasoning and my chilli garlic oil.

-Mix and enjoy

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14- Vegan Diet Recipe: Creamy Miso Linguine with Confit Tomatoes

CREAMY MISO LINGUINE 🌱 with confit tomatoes

Ingredients (serves 2)

180g linguine (or any other pasta you like)

200g cherry/plum tomatoes

4 cloves of garlic

1 large/2 small echelon shallots, diced

1 tbsp miso paste, mixed with water to make a loose slurry

2 tbsp nutritional yeast

juice of a quarter of a lemon

400ml almond milk

300ml vegetable stock

parsley to garnish

Method

1. add the tomatoes & garlic to a baking dish (make sure it’s not too big as it’ll take a lot more oil to cover the tomatoes) drizzle generously with just enough oil to cover & roast at 200°C for 25-30 mins until jammy & blistered

2. for the pasta: sauté the shallot until soft then stir in milk & stock

3. bring to a boil, add the pasta, let it soften slightly & give everything a nudge so it’s mostly covered by the liquid

4. reduce to a simmer & cook for 15-20 mins until the pasta is cooked to your liking & the sauce has thickened (you may need to cover it to help the pasta cook depending on the thickness of the pasta used)

5. stir through the lemon juice, nutritional yeast & miso slurry, add a splash more water if the pasta is too dry then season to taste & serve topped with confit tomatoes & parsley

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15- Crunchy Cucumber Salad: A Delicious and Nutritious Vegan Diet Recipe

🥒 Crunch Cucumber Salad

Easy recipe that’s perfect for spring with a little bit of heat 🔥

✨ 𝒔𝒂𝒗𝒆 𝒂𝒏𝒅 𝒕𝒓𝒚 ✨

1 English Cucumber

1/4 Onion

A pinch of salt

1 tbsp chili oil with chili flakes

1 tbsp soy sauce

1 tbsp black or rice vinegar

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16- Delicious Vegan Korean Pancakes Recipe for Your Plant-Based Diet

Korean Pancakes 🥞 ❤️🔥

Looking for an alternative pancake for shrove Tuesday. These Korean pancakes are full of veggies and just happen to be vegan.

Use whatever crunchy veg you have.

Ingredients:

Batter

2 cups plain flour

1/3 cup corn starch

2 tsp baking powder

1 1/2 cups water

1 tsp gochujang

Spring onion

Red cabbage

Red pepper

Courgette

Carrot

Make sure your batter is packed with vegetables.

Method:

1. Slice all the vegetables thinly

2. Mix together batter ingredients

3. Pour the vegetables into the batter

4. Cook individual pancakes or cook one big one in an oiled pan

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17- Delicious Vegan Diet Recipe: Za’atar & Olive Focaccia for a Flavorful Twist

ZA’ATAR & OLIVE FOCACCIA 🌿

Focaccia is my all time favourite bread to make AND eat, and this za’atar & olive combination is a right beauty. Keep your eyes peeled to see what dip I made to go with it… ❤️‍🔥

▫️ 500g bread flour

▫️ 10g sugar

▫️ 7g instant yeast

▫️ 10g salt

▫️ 1 tbsp extra virgin olive oil

▫️ 420ml warm water

– extra virgin olive oil

– za’atar

– flaky sea salt

– green pitted olives

Combine the water, salt, sugar, yeast and oil. Then, add in the flour and mix well.

Clean down the sides of the bowl, then cover with a towel and let the dough rest for 10 mins.

Perform 4 rounds of stretches and folds every 10 minutes after that (so for 30 mins total).

Cover and let the dough rise slightly for 30 minutes, then transfer into a well oiled (and if you know your dish is non-stick, line it too!) 9×13 inch baking dish. Gently pull the dough towards each corner.

Let the dough rise for a final 2 hours (until doubled). Then, coat with oil and enjoy the best part – dimpling the dough with your fingers.

Generously sprinkle on your za’atar, then salt, and finally push the olives into the dimples.

Bake for 25 minutes at 180 degrees celsius.

Slice up and ENJOY.

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18- Delicious Vegan Diet Recipe: Golden Chickpea & Lemon Spring Soup

GOLDEN CHICKPEA & LEMON SPRING SOUP 🥣

Recipe:

Ingredients:

5 banana shallots

5 tablespoons olive oil

3 garlic cloves

Thumb piece of fresh ginger, finely grated

1 teaspoon ground turmeric

1 jar chickpeas

1 can full-fat coconut milk

400ml veg stock

juice of 1 lemon

sea salt and freshly ground black pepper

To serve

coconut yogurt

1 lemon, zested and cut into wedges

4 large handfuls of soft herbs such as parsley, coriander, mint or dill, leaves picked

Method:

1. Add the chopped shallots to a pan with the olive oil over a low to medium heat and cook stirring regularly for 20 mins until sticky and caramelized. Once cooked transfer to a paper towel.

2. Add the garlic, ginger, turmeric and some more shallots to another pan and cook for a few minutes.

3. Go in with the jar of beans along with the liquid in the jar and the coconut milk and veg stock and bring to a simmer. Cook for 20 mins until thickened.

4. Turn off the heat and stir through the lemon juice, season to taste, spoon into bowls and then top with your fav toppings and enjoy!

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19- Hearty and Delicious Vegan Diet Recipe: Herby Green Minestrone

HERBY GREEN MINESTRONE 🌱

Recipe:

Recipe serves 3-4

For the minestrone:

1 tbsp extra virgin olive oil

2 celery sticks, finely diced

1 medium leek, finely sliced

1 large eschalion shallot or small onion, finely diced

3 garlic cloves, minced

1 1/2 400g tins of cannellini beans, drained

1 litre vegetable stock, plus a little extra

75g dried pasta

1 heaped tbsp chopped fresh parsley

1 heaped tbsp chopped fresh dill

100g frozen peas

200g asparagus, ends removed and sliced into pieces

Zest of 1 lemon

Garnish:

Lemon zest

Chilli flakes

Chopped herbs

Evoo

Pesto (see below)

For the pesto:

30g fresh basil leaves

1 tbsp extra virgin olive oil

1 tbsp water

1 tsp nutritional yeast

1 tsp lemon

1 small garlic clove

Pinch of salt

Add the oil to a large pan and put onto a medium heat. Add the celery, leeks and shallot and sauté for 10-15 minutes until soft. Add the garlic for the last couple of minutes. Don’t rush this part, it’s where the flavour comes from!

Add the beans and season with salt and pepper. Mix well. Pour in the stock and bring to a simmer. Simmer for 5 minutes and then add the pasta. Mix well and cover with a lid. Leave to cook for around 10 mins or until the pasta is al dente, stirring now and again. Season to taste with salt and pepper.

Add the peas, asparagus, parsley and dill and stir. Cook for a few minutes until the veg is tender. Stir in the lemon zest and then serve in bowls topped with pesto, herbs, chilli flakes and a drizzle of olive oil. Enjoy! 💛

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20- Delight Your Taste Buds with This Vegan Diet Recipe: Kale Salad with Lemon Tahini Dressing

Kale Salad with Lemon Tahini Dressing 🥗🍋

The best part? Prepare it ahead, toss with the dressing, and it stays fresh in the fridge for at least 2 days.

Salad

Kale, chopped into small pieces, with lemon juice drizzled over it

Seasoned chickpeas, drizzled with avocado oil, and sprinkled with 1 tsp chili powder and 1/2 tsp garlic powder and 1/4 tsp cayenne pepper if you like it spicy. Toss and bake for 20 minutes at 400 F.

Pepitas

Green onions

Hemp seeds

Avocado (if you’re keeping it in the fridge for a couple of days I recommend adding this before you eat it to prevent browning).

Dressing

1/4 cup tahini dressing

1 Tbsp capers, chopped

1 tsp Dijon mustard

1/4 tsp garlic powder

2 Tbsp lemon juice

Salt and pepper to taste

Water to thin

If you like a lot of dressing double the recipe!

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20 Must-Try Vegan Food Recipes for Healthy Summer Meals in 2025

1- A Middle Eastern–Caribbean fusion inspired by my time living in the Middle East.

Recipe:

Ingredients

Garlic sauce

To serve:

Shawarma seasoning

2- Vegan Madras Cauliflower Curry Recipe: A Delicious and Flavorful Plant-Based Dish

Madras inspired cauliflower curry 🧡

Ingredients:

3- Spicy Vegan Harissa Hot Honey Garlic Bread Recipe – A Delicious and Easy Plant-Based Side Dish

HARISSA HOT HONEY GARLIC BREAD 🔥

Tangy and Crispy: Vegan Roasted Lemon Bay Potatoes

Lemon Bay Roast Potatoes 🍋🌱

4- Delicious Vegan Jollof Rice Recipe: A Plant-Based Twist on a Classic Dish

JOLLOF RICE

5- Delicious Vegan Lemon Pepper Wing Recipe: Plant-Based and Delicious

6- Roasted veggie tray bake with herby green dressing

Roasted veggie tray bake with herby green dressing 🌱

7- Creamy bean sauce with crispy cabbage and crunchy chilli oil

8- Delicious Vegan Jalapeño Cheddar Sourdough Recipe for Your Plant-Based Diet

Jalapeño Cheddar Sourdough 🌶️🧀

Jalapeño Cheddar Sourdough 🌶️🧀

9- Vegan Pommes Anna: A Delicious and Easy Vegan Diet Recipe

🥔 Vegan Pommes Anna

INGREDIENTS

Vegan Parmesan Cheese

10- Quinoa Avocado Salad: A Delicious and Nutritious Vegan Diet Recipe

Quinoa Avocado Salad

INGREDIENTS

INSTRUCTIONS

11- Delicious and Easy Vegan Diet Recipe: Orzo with Cherry Tomatoes & Spinach

Orzo with Cherry Tomatoes & Spinach 🌱🌿

Serves 4 🌱🌿

12- Hearty and Delicious: Vegan Diet Recipe for Burnt Leeks & Cannellini Beans

BURNT LEEKS & CANNELLINI BEANS ✨

INGREDIENTS (serves 4):

METHOD:

13- Boost Your Gut Health with Vegan Diet Recipe: 1-Minute Spicy Noodles Carrot & Cucumber Salad

1 minute spicy noodles Carrot & cucumber salad gut health

📍Save recipe

Ingredients:

Method:

14- Vegan Diet Recipe: Creamy Miso Linguine with Confit Tomatoes

CREAMY MISO LINGUINE 🌱 with confit tomatoes

Ingredients (serves 2)

Method

15- Crunchy Cucumber Salad: A Delicious and Nutritious Vegan Diet Recipe

🥒 Crunch Cucumber Salad

16- Delicious Vegan Korean Pancakes Recipe for Your Plant-Based Diet

Korean Pancakes 🥞 ❤️🔥

Ingredients:

Method:

17- Delicious Vegan Diet Recipe: Za’atar & Olive Focaccia for a Flavorful Twist

ZA’ATAR & OLIVE FOCACCIA 🌿

18- Delicious Vegan Diet Recipe: Golden Chickpea & Lemon Spring Soup

GOLDEN CHICKPEA & LEMON SPRING SOUP 🥣

Recipe:

Ingredients:

To serve

Method:

19- Hearty and Delicious Vegan Diet Recipe: Herby Green Minestrone

HERBY GREEN MINESTRONE 🌱

Recipe:

20- Delight Your Taste Buds with This Vegan Diet Recipe: Kale Salad with Lemon Tahini Dressing

Kale Salad with Lemon Tahini Dressing 🥗🍋

Dressing

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