Vegan Picnic Recipes Perfect For Summer

If the rain ever decides to stop then the summer holidays are a great time to take the children out for a picnic. Although it can be easy to grab a meal deal on the way, taking some home made items in your cool box can be a good idea, especially if you have any particular allergies in the family.

If you’re looking for some new picnic food ideas for the summer, whether you are a vegan or not, it can be a good idea to eat more plant-based meals in your diet. So with that in mind, here are two vegan recipes that will be great for a picnic this summer, from Louise Palmer Masterton, the founder of Stem & Glory. Which are you most excited to try?

Vegan ‘Egg’ Mayo Sandwiches

Makes 2-4 rounds of sandwiches depending on the bread size

  • 250g smoked tofu
  • 2 tbsp vegan mayo
  • 1 tbsp Engevita flakes (or more to taste)
  • 1 tsp turmeric
  • 1/2 tsp salt
  • + vegan salad cream until you have the right consistency

Method:

Crumble the tofu with your hands into small pieces. Doesn’t matter if some pieces are larger than others. Mix all the other ingredients in a large bowl. Add approximately 2 tbsp vegan salad cream. Add the crumbled tofu and mix well with a wooden spoon. Add more salad cream until you get the right consistency (tofu should be well coated but not too runny). If you don’t have vegan salad cream just use more mayo and add a dash of agave syrup and a dash of lemon juice. Serve a generous layer into a sandwich made from bread of your choice. As the filling is slightly soft, a softer bread works well with this one.

Czech Potato Salad

Serves 4

  • 200g diced potato
  • 300g small diced mixed root veg – such as carrots, kohlrabi, celeriac, parsnip
  • 100g peas (if using frozen, defrost in boiling water)
  • 2 tbsp chopped gherkins
  • 1 tbsp finely chopped parsley
  • 1 small red onion very finely chopped
  • 1/2 cup (60ml) vegan mayo

Cook the potatoes and roots in boiling salted water for 5-6 mins. Drain and allow to cool. Mix the gherkins, parsley, red onion and vegan mayo together in a large bowl. Add the cooled vegetables and mix well. Add more mayo according to your personal preference – the veg should be well coated but not too runny.

Have you got any picnics planned? What is your go-to dish? it would be great to hear what you think.

About the chef:

Louise Palmer-Masterton is founder of multiple award-winning restaurants Stem & Glory; hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients. Stem & Glory also offers click-and-collect and local delivery in London and Cambridge.  In addition, Stem & Glory offers a range of ready meals, finish at home pizzas, and recipe kits available for delivery across the UK.

*this is a collaborative post, and all recipes used with permission.

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