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Plant Perks

Vegan Summer Salads & Sides Recipes

Summer Vegan Cold Pasta & Salad Recipes

Summer is in full swing and we’ve spent a lot of time grilling and eating outside on the patio– absorbing the heat and taking in the views! Other than a nice cold drink, nothing combats the heat better than a cold side– whether it be a salad, noodles, or something more creative. Below I’ve outlined 15 of my favorite cold vegan side dishes that will complement your main dish or serve as a perfectly satisfying snack– whatever you’re in the mood for! Better yet, most of these recipes can live in the fridge for days and remain fresh, which makes them even better choices for a busy summer lifestyle!

Vegan Cold Pasta Salad Recipes

As a business owner and mom of two little kids, I am constantly on the go. I definitely don’t have time to make a healthy lunch every day, which means meal planning is key. I try to take a few hours each weekend to prep meals (or at least get them started) so I’m not reaching for the nearest bag of chips when I’m starving after my morning meetings. One of my favorite prep-ahead lunches is pasta salad. Today, I’m sharing my Cold Vegan Greek Pasta Salad Recipe, which is just bursting with flavor.

There’s a good chance that at any given BBQ my plate is half filled with grilled veggies. The other half? Pasta salad. I love bringing pasta salad to parties because it’s always a crowd pleaser and it’s easy to accommodate different diets. Vegan – check. Gluten-free – check. Soy-free – check! It might seem like not much is left on the table for whipping up a pasta salad everyone will love, but quite the opposite is true. All you have to do is turn to your garden for some inspo! That’s what gave me the idea for this Easy Vegan Cold Pasta Salad Recipe.

If you’ve been following our recipes for a while, you know we love a good pasta salad. They’re chock full of veggies and flavor, and they can easily be made vegan and/or gluten-free depending on your dietary preferences. My garden is just about at its peak so I thought I’d make an Italian-inspired salad full of zucchini, summer squash, and sweet, organic cherry tomatoes. The spaghetti adds a fun, unexpected textural element that kids (okay, and adults) absolutely love! Introducing my Vegan Italian Veggie Spaghetti Salad.

Vegan Salad Recipes

Have I mentioned that I went to a vegan culinary school in Thailand? It was before Milo was born (which feels like a lifetime ago!) and I spent a month learning how to make delicious plant-based cheeses and Asian-inspired dishes. I found myself constantly inspired by the fresh, flavorful ingredients that were always well stocked in the kitchen. I was craving lettuce wraps this week and thought I’d see how our Sriracha Cheddar Cheeze Spread could be transformed into a savory, spicy drizzle. The results were better than I imagined! Introducing my Vegan Lettuce Wraps with Sriracha Peanut Sauce Recipe.

If you know me, you know I love a great salad. I also love whipping up a quick lunch so I can eat on the go, which means I try to meal prep when I can. Of course, life doesn’t usually allow me to prepare a week’s worth of meals on a Sunday. Especially with two kids in tow who want my constant attention! Anyway, I recently had a craving for vegan caesar salad and decided to make my own dressing using our Smoked Gouda Cheeze Spread. It was so easy and turned out DELICIOUS. I’m super excited to share the recipe with you!

Let me start by saying this is not your average vegan potato salad recipe. I’ve never been a fan of those super creamy potato salads where you’re not even sure what you’re eating. Is it a potato, or is it a giant glob of mayo? Bleh. Why does the hallmark of summer picnics have to be so heavy and loaded with dairy? My answer: it doesn’t have to be! This might truly be the perfect summer potato salad. Let’s dive into the details of this Easy Vegan Potato Salad Recipe.

I love a hearty hunk of gluten-free bread as much as the next girl. But on hot and sticky summer days, I want all the raw veggies I can possibly shove in my mouth. Cucumbers are one of my favorite summer vegetables because they’re so refreshing and hydrating. Have you ever noticed how fancy hotels and spas have big jugs of cucumber-infused water for guests in the lobby? Exactly. Aside from making water taste good and look pretty, cucumbers also make fantastic vehicles for savory dips, spreads, and fillings. Introducing, my Vegan Chickpea Salad filled Cucumber Boats Recipe.

Do you know where coleslaw comes from? It originated from the Dutch word “koolsla,” which means cabbage salad. It doesn’t get more straightforward than that! Coleslaw was originally created in the Netherlands but recipes similar to what we know today as coleslaw have been eaten in American homes for hundreds of years. The typical coleslaw dish you’ll see at a barbecue is tossed with a creamy dressing of mayo, dijon mustard, and spices. I made a vegan coleslaw this weekend and it was so delicious I had to share the recipe right away. Let’s make some Classic Vegan Coleslaw with Dill!

Do you know where coleslaw comes from? It originated from the Dutch word “koolsla,” which means cabbage salad. It doesn’t get more straightforward than that! Coleslaw was originally created in the Netherlands but recipes similar to what we know today as coleslaw have been eaten in American homes for hundreds of years. The typical coleslaw dish you’ll see at a barbecue is tossed with a creamy dressing of mayo, dijon mustard, and spices. I made a vegan coleslaw this weekend and it was so delicious I had to share the recipe right away. Let’s make some Classic Vegan Coleslaw with Dill!

Let’s talk about squash. Personally, I love it. But I know a lot of people who turn up their noses at butternut, acorn, and even pumpkin. (I have a ton of recipes that utilize these!) If you’re among those who take a hard pass on squash, I’m willing to bet you haven’t tried delicata squash. It’s sweeter than most other types of squash and so incredibly delicious. Major bonus: you don’t have to peel it! Yes, the peel is totally edible, making dinner prep a whole lot easier. For an intro to delicata squash try my recipe for Roasted Delicata Squash and Pomegranate Salad.

MISCELLANEOUS VEGAN SNACKS & SIDES RECIPES

When I think about different ways to use our cashew cheeze spreads, my mind automatically goes to bread and pasta. We’ve shared so many hearty noodle and pizza recipes over the last year! This is actually pretty funny, because grains aren’t typically part of my day-to-day diet. These Veggie & Dill Cucumber Roll-ups featuring our Dill Havarti Cheeze Spread, however, are right up my alley. The unstoppable combination of cucumber and dill has done it again! I swear, I could survive off of these two flavors alone, especially during summer when I’m craving fresh, fresh, fresh everything. This appetizer seems simple at first glance – there are only five ingredients after all. While it’s not hard, it is time consuming to slice all of the veggies the proper size and roll them into perfect bite-sized snacks.

Summer or not – in my opinion, roasted veggies will always be important! I will gladly heat up my house to an uncomfortable level to be able to add tender, caramelized vegetables to my grain bowls. Depending on where you live, it might have snowed yesterday. Or, it might be hotter than heck. The weather can be unpredictable, but at least you have dinner figured out. You need this Roasted Veggie Vegan Pesto Bowl in your life! I don’t know about you, but by the end of the week I’m dealing with random vegetables that I need to use before I restock the fridge. A carrot here, a half head of broccoli there, it’s chaos. While I love juicing, some veggies just aren’t suited for drinking. Enter, my favorite Roasted Veggie Vegan Pesto Bowl. It’s a great way to make use of all those fridge scraps you feel too guilty tossing in the trash or compost.

The BEST time to make this recipe is probably towards the end of summer when our gardens are bursting with zucchini and tomatoes, but I say let’s bring on the summer vibes early. You are going to LOVE this recipe for Creamy Vegan Zucchini Noodles with Roasted Tomatoes. Have you ever made zucchini noodles? If you have a spiralizer, it’s one of the easiest tasks you’ll ever do in the kitchen. If you don’t have a spiralizer, don’t stop reading! You can definitely still make this recipe. You’ll just use a vegetable peeler to make thin, wide ribbon-like noodles from the zucchini. The end result will taste exactly the same, I promise.

It’s stifling outside and that can only mean one thing – summer is here! I am so ready for lazy days hanging out by the lake and pool. People talk about kicking back and relaxing during summer but I always find myself super busy between traveling, hosting friends and family, and chasing my two kids around outside. I’m not complaining, of course! This year, I’m making a promise to myself to set aside some time each week to chill. Preferably with a plate of this Veggie & Herb Mediterranean Vegan Dip in front of me.

Hard to spell, fun to say, and delicious to eat! Tzatziki sauce is a creamy, savory Mediterranean and Middle Eastern dip traditionally made with yogurt and served with veggies, pita bread, and falafel. For a vegan twist on this tasty dip, I used a package of Plant Perks Dill Havarti Cheeze Spread and the results were fantastic! If you’re familiar with our recipes, you know how much I love pairing our Dill Havarti Cheeze Spread with cucumber. The flavors complement one another so well. So, making vegan tzatziki sauce, where cucumber plays a starring role, was a no-brainer.