vegan summer recipe feature - tomato bruschetta with basil on top

Celebrate beautiful seasonal produce with 10 of the best vegan summer recipes for any occasion. These plant-powered favourites make the most of the gorgeous veg and fruit available right now.

This veg-packed salad is great for a picnic or packed lunch. With loads of fresh herbs, treacly pomegranate molasses and crunchy veggies, it’s a proper flavour party!

An all-time summer classic. Bruschetta is perfect for a light lunch or for nibbles with drinks. Have it as it is, or switch up the toppings – a mixture of basil and fresh mint is great, or try swapping out the tomato for roasted butternut squash in colder months.

This twist on the Provençal classic is supercharged with a side of vibrant salsa verde. A beautiful vegan summer recipe in its own right, it’s delicious with crusty bread for dunking.

Never underestimate the power of a good pickle. With a jar of these easy pickled cucumbers to hand, you’ll be able to jazz up all manner of dishes, from bean burgers to salads to stroganoffs.

Houmous is a brilliant vegan summer recipe. Serve with crunchy crudités and crackers for dipping, or spread a layer on a plate and top with roasted aubergine, fresh mint and pomegranate seeds.

Bun cha is traditionally made with pork, but this vegan twist uses crispy hoisin tofu. Served up with brown rice noodles, crunchy veg, fresh chilli and peanuts, it’s an epic mix of textures and flavours.

Another tofu hero. These skewers are great for a barbecue. Even the most committed carnivores are sure to give them a go!

This zingy salad from Michela Chiappa puts courgettes front and centre. When you’ve got brilliant seasonal veggies, all they need are a few finishing touches.

It’s always good to have a quick pasta dish up your sleeve, and this one is ready in just 30 minutes. Use ripe and flavourful tomatoes for this, as they’re really the star of the show.

Swap the natural yoghurt for soya or coconut yoghurt to make this dessert dairy-free. It’s super-refreshing and takes less than 15 minutes to make. Layer up the yoghurt and granita in little glasses for a super-sophisticated pud.

Feeling inspired? Check out more of our vegan recipes here, or get your hands on Jamie’s new Veg book for loads more veggie and vegan recipes.