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8 hearty vegan meals that won’t heat up your kitchen

Step Away From the Stove With these Vegan Meals 

There are so many things to love about summer, but heating up the kitchen is not one of them. The last thing any of us want to do on a 90 degree day is fire up the stovetop. And yet, we still have to eat and aren’t always in the mood for another salad.

So if you’re burnt out on resorting to the same old salad recipes on hot summer days, we have some good news: You don’t have to “cook” to…well…cook. Phew! We’ve rounded up some of our favorite no-cook vegan meals to get you started.

 

 1) Green Goddess Soup

What you need:

  • 2 large ripe avocados – Handful each cilantro, basil, and parsley leaves
  • 1 cup vegetable broth – Coconut milk
  • 1 garlic clove – 1 seeded serrano pepper
  • Big pinch salt – Juice of 1 lime

What to do:

In a blender, process avocados, herbs, broth, garlic, serrano, salt, and lime. With the motor running, pour in milk until desired consistency is reached. Taste and add more salt and lime if desired.

Fancy it up:

Garnish with a tomato and avocado relish made of diced ripe tomato, avocado, lime, and cilantro. Or top with crispy toasted bread cubes and olive oil.




2) Thai Lettuce Cups

What you need:

  • Shredded carrot – Cubed cucumber
  • Sliced radish – Chopped green onion
  • Toasted peanuts – Chopped cilantro and mint
  • Butter lettuce leaves – Vegan peanut sauce

What to do:

Make the peanut sauce. Combine remaining ingredients (except lettuce and peanuts). Fill lettuce leaves with vegetable mixture, and top with peanut sauce and chopped peanuts.


3) Lemony Chickpeas

What you need:

  • Canned chickpeas, drained – Chopped avocado
  • Chopped herbs (any kind!) – 1 garlic clove, minced
  • Lemon juice – Big pinch salt

What to do:

In a large bowl, toss everything together and season to taste.

Fancy it up:

You can add chopped tomato, cucumber, green onion, or shredded carrots. Turn this into a mock tuna salad by adding vegan mayo and serving it on bread.


4) Marinated Tofu Tacos

What you need:

  • Prepared marinated tofu – Corn tortillas
  • Shredded red cabbage – Apple cider vinegar or lime juice
  • Pinch of sugar and salt – Toasted pumpkin seeds

What to do:

Combine cabbage, vinegar, sugar, and salt to taste. Top tortillas with the tofu, cabbage slaw, and pumpkin seeds.

Fancy it up:

Substitute julienned jicama for the cabbage and garnish with thinly sliced radishes.


5) Bread and Tomato Soup

What you need:

  • 28-oz can tomatoes – ¼ cup olive oil
  • 1 cup soft bread cubes – Fresh basil
  • 1 garlic clove – Pinch of salt and pepper

What to do:

In a blender, process tomatoes, oil, bread, basil, garlic, salt and pepper until completely smooth. Taste and add more salt if needed.

Fancy it up:

Garnish with a big toasty crouton that has been rubbed with a garlic clove, a drizzle of olive oil, and a sprinkling of smoked paprika.


6) Roasted Red Pepper and Pesto Sandos

What you need:

  • Ciabatta rolls – Roasted red peppers
  • Vegan pesto – Basil leaves
  • Vegan mozzarella

What to do:

Spread bread with pesto, then top with red pepper, basil leaves, and mozzarella.

Fancy it up:

Throw some chopped black olives on that sandwich or add a thick slice of heirloom tomato.


7) No-Cook Succotash

What you need:

  • Sweet corn – Ripe cherry tomatoes
  • Canned white beans – Chopped herbs (basil, dill, parsley, etc.)
  • Olive oil – Pinch of salt and pepper

What to do:

Cut the corn off the cob and halve the tomatoes. In a large bowl, toss all ingredients and season to taste.

Fancy it up:

Serve with slices of toasted baguette for a classy, summery bruschetta. Drizzle with a tiny bit of good balsamic vinegar, and you’re really in for a treat.

 

Last but not least, give our Thai Chick’n Garden Rolls a try. It’s deliciousness delivered without breaking a sweat!

Jennifer Bryman is the President and Culinary Director at The Heart’s Kitchen where she works with natural food producers and health organizations nationwide to provide recipe and menu development, food styling and photography, nutrition and health content and bilingual services.

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