Summer is finally here in the Northern Hemisphere, which means it’s time to get out your picnic basket, pack something tasty, and go outside to enjoy all that nature has to offer. On June 18th, we’re celebrating International Picnic Day because let’s be honest, there’s nothing better than eating to our heart’s content when we can bliss out on the grass and soak up sunshine afterward.
Also, picnic food is just the best. Don’t believe us? Check out 50 Vegan Recipes Ideas for the Perfect Picnic, Eat Outside With These 20 Perfect Picnic Recipes, and Explore the Outdoors, But Don’t Leave Delicious Food Behind: 20 Recipes That are Picnic-Perfect. Then, read up on tips on How to Pack the Perfect Vegan Picnic Lunch and then come back to drool over amazing picnic recipes.
Now that we’re all on the same page, it’s time to try any of these 20 dishes and invite your friends and family to the nearest park to have the picnic of your life!
This Garden Picnic Pasta Salad With Veggies, Herbs, and Orange-Miso Tahini Dressing is a creamy umami bomb of earthy deliciousness that’s perfect for dinner or lunch — and for leftovers the next day! Pasta is tossed with shredded kale, blanched broccoli and zucchini, cherry tomatoes, and plenty of fresh herbs, then topped with a simple, healthy, and citrus-y dressing. It’s easy to prepare and can be done the day before so it’s ready to go when you want.
This Spicy Tofu Scramble and Avocado Breakfast Burrito is sure to satisfy your taste-buds. It’s stuffed with scrambled tofu, made spicy from fresh jalapeño peppers, fresh greens, avocado, and a zingy hot sauce, makes this a satisfying and manageable breakfast or brunch. You could even add black beans, or a drizzle of Sriracha, if jalapeño isn’t spicy enough for you.
These Herby Flatbreads packed with homemade pickles, fresh greens, and avocado are the perfect lunch! This recipe is very customizable — you get to pick your flavor profile as far as herbs and spices go. The pickles really lift this dish and provide a perfect tangy twist against the creamy avocado and herby flatbread.
We are huge fans of dip here and this creamy eggplant hummus is definitely at the top of our list of favorites and, as an added bonus, the turmeric crackers and the tomato cilantro crackers that go with it are out of this world. This Eggplant Hummus With Turmeric Crackers and Tomato Cilantro Crackers recipe is perfect to throw together to bring to your picnic.
Steamed, spiralized zucchini has a similar texture and consistency to regular pasta and noodles, making a great way to enjoy many Italian dishes without gluten, and lower carbs. This Zucchini Noodles With Sun-Dried Tomato Pesto dish is bursting with umami flavor – “the fifth taste” known as “savory tastiness. Sauté shallots in extra virgin olive oil until golden around the edges and caramelized – then add garlic, seasonings, sun-dried tomatoes, fresh thyme, and a splash of red vinegar. Finish the pesto by blitzing in a food processor – adding toasted pine nuts for added flavor. Top with tasty, multi-colored cherry tomatoes – their sweetness is a wonderful addition to the dish.
These Roasted Sweet Potato and Cauliflower Hummus Wraps are best thing in a wrap since burritos hit the scene. These wraps are packed with soft, savory sweet potatoes, tender smokey cauliflower, velvety hummus, and a hearty kale salad. This wrap has everything you need for lunch in a portable form.
This is tabbouleh taken to the next level. Traditional tabbouleh has bulgur, tomatoes, onions, tons of parsley, mint, and a little bit of lettuce if you feel so inclined to get your greens in. This recipe kind of branches off by adding avocados, cucumber, chia, and flax, and substitutes buckwheat for bulgur. This Buckwheat and Avocado Tabbouleh is reminiscent to tabbouleh only in the sense that it has all the delicious flavors of the original with even more healthy greens.
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A plant-based take on a classic Shanghainese restaurant dish featuring the creamiest sesame sauce — done in just 15 minutes! This 15-Minute Shanghai Sesame Noodles dish features mung bean noodles and veggies tossed with a thick sesame dressing. This recipe leaves out the traditional chicken (but feel free to toss in some tofu or vegan chicken) and ups the veggies. With each bite, you get a mouthful of tender noodles, fresh, crisp vegetables, and the silky-smooth, nutty sesame sauce.
These Curried “Egg” Sandwiches are easy and fast to make. They also store well so you can use them for a quick bite in the morning or grab it for lunch as you are on your way out the door. The tofu’s eggy consistency mixed with the simple blend of spices and vegan mayonnaise make for a tasty sandwich.
These Raw Mexican Tacos With Corn Tortillas will be an adventure for even the most experienced taco connoisseur. The from-scratch corn tortillas are dehydrated and then filled with a savory ‘mince’ of walnuts, zucchini, and a bold blend of Mexican spices.
This BLT Salad With Creamy Ranch and Chickpea Croutons is made with crispy romaine, tempeh bacon and a cool and creamy herb ranch dressing. It is then topped off with some garlic chickpea croutons for some extra protein. This will serve about 2 people for an entrée or 4 people as a side.
These Millet Flatbreads With Sugar Snaps and Mint Cashew Ricotta are the perfect summer weekend lunch. The herbal coolness of the mint pairs so well with the sweetness of the peas. And, the flatbread is as easy as mixing up some ingredients, then pouring the batter in a skillet. No kneading, rising, or shaping required. And to think people say that gluten free bread is complicated… If you are low on time, but still want to make this recipe, feel free to use a pre-made flatbread (or naan) and simply warm it in a skillet a bit. Or, forgo the bread and just make the mint cashew ricotta as a killer dip for the snap peas.
Fingerling potatoes drizzled with a lemon herb dressing, a delicious side dish that complements any meal. Tangy vinaigrette with fresh thyme, rosemary, and Dijon mustard brings out their earthy flavors. This Fingerling Potato Salad With Lemon Herb Dressing is the perfect side for any spring dish, but is especially perfect for barbecues and picnics.
This Zucchini and Beet Pesto Tart is creative, tasty, and looks stunning as well. The zucchini and beat pesto provides a vibrant base for the rest of the sliced zucchini to rest on and then it’s all baked until the crust turns golden brown.
This Sweet Potato Noodle Salad With Peanut Dressing is packed full of savory sweet potato noodles, a tangy peanut dressing, and tender sautéed edamame. It’s great to feed a few friends or to make in big a batch and save for lunches throughout the week.
This light and fresh spring appetizer is the perfect way to whet your appetite without spoiling your dinner. These Sweet Pea Crostinis are topped with an elegant pea mixture that’s similar to a pesto, drizzled with vegan crème fraîche, and then finished with dainty slices of radish.
Banoffee, simply put, is bananas and toffee. It may seem like a bit of a weird combination, but it’s insanely delicious. Originating in Britain, the dessert is usually made with dulce de leche. This Banoffee Pie in a Jar has all the flavor of the original without the dairy or baking!
Mango sticky rice is a refreshing Thai dessert made with glutinous rice mixed with sweetened coconut milk that is served warm or at room temperature. Traditionally, the rice is formed into a ball and served with mango, but modern versions use a spoon or fork. It’s a wonderful combination of sweet and salty taste with complementing creamy and tangy elements from the coconut cream and mangoes.
These No-Bake Almond Butter Cream Bars are the lightest, creamiest dessert bars ever — just wait until you take the first bite. These no-bake bars feature an oat and date crust (no extra sweetener needed) and a light, creamy almond butter and coconut cream filling. You can let them sit out so the topping takes on a light texture or serve them frozen, so they’re essentially like ice cream. Drizzle on some chocolate and dig in.
These Healthier Macaroons are great for coconut lovers because you can get your coconut cookie fix in a healthy(er) way. The recipe uses unsweetened coconut and monk fruit sweetener to cut down on the sugar so you can treat yourself to a second cookie and not feel guilty.
If you want more picnic recipes ideas you can browse our Vegan Picnic Recipes page or check out the Food Monster App that is available both on iPhone and Android. It has more than 8000+ recipes with at least 10 recipes added daily. You’ll find lots of vegan, allergy-friendly recipes perfect for your picnics and summer gatherings!
Lead image source: Herby Flatbread With Pink Pickles