Why You’ll Love These Recipes
Vegetarian Picnic Recipes
Top Tips for a Perfect Vegetarian Picnic
Other Summer Recipes25 Vegetarian Picnic Recipes
Cheesy Vegetarian
25 Vegetarian Picnic Recipes
Summer is here! Hurrah! At this time of year, my tastes definitely change. No more hearty, cheesy casseroles – now, it’s all about summer recipes. I’m thinking fresh salads, picnic food, and easy cold lunches.
And of course, summer is the perfect excuse to eat outside whenever you can. Whether it’s a proper picnic in the park or just a few nibbles in the garden, everything tastes better in the sunshine. I always have a few easy vegetarian recipes up my sleeve that are easy to pack up and take out – things like pasta salads, picnic nibbles, and quiches.
I love how summer food often feels super relaxed and thrown together (in the best possible way). A bit of this, a handful of that, whatever fresh ingredients you’ve got in the fridge… somehow it all just works, even without a lot of forethought. Sometimes our meals are as simple as a slice of crusty bread with some hummus and grilled veggies, or a colourful salad topped with crumbled cheese and a zingy dressing – it’s the kind of food that feels light but still totally satisfying.
Why You’ll Love These Recipes
- They’re all light and summery – perfect for eating in the warm weather.
- These recipes are easy to pack up and take outside, whether that be as part of an elaborate picnic, or a simple picnic lunch.
- As with all of my vegetarian recipes, they’re all simple to make, with no hard-to-find ingredients.
- Plus, these recipes are big on flavour and low on faff – just how I like it.
Vegetarian Picnic Recipes
Without further ado, onto the recipes!
Lentil Sausage Rolls
These vegetarian sausage rolls are stuffed with a seriously tasty lentil and mushroom filling, wrapped up in flaky puff pastry. They’re perfect to batch cook, and can be served cold as part of a picnic. We also love them packed up in lunch boxes!
Vegetarian Lentil Sausage Rolls
These vegetarian lentil sausage rolls are packed with rich, earthy flavours, and they’re perfect for a kids’ party or a lunchbox!
Total time: 1 hour
Servings: 16 small rolls
Get the recipe here!
Parmesan Baked Fava Bean Chips
These crispy fava bean chips make a great crunchy snack, as an alternative to nuts or potato chips. Flavour them however you like – I made cheesy ones!
Parmesan Baked Fava Bean Chips
These parmesan baked fava bean chips are a crispy, crunchy snack idea – perfect for entertaining, or for a nut-free lunchbox snack!
Total time: 1 hour 10 minutes
Servings: 6 people
Get the recipe here!
Tex-Mex Tortilla Roll-Ups
Tortilla roll-ups make such a fun alternative to a sandwich for picnics and lunch boxes, or just to eat at home for a quick lunch.
Easy Tex-Mex Tortilla Roll-Ups
Tortilla roll-ups are a quick and exciting lunch option, or to serve on a platter at parties. These cheesy Tex-Mex ones are so tasty!
Total time: 10 minutes
Servings: 2 people
Get the recipe here!
Peach and Mozzarella Salad with Rocket
Juicy peaches work so well in this tasty vegetarian salad, along with creamy mozzarella, crunchy homemade croutons, and a simple balsamic dressing. This one is a real favourite of mine.
Peach and Mozzarella Salad with Rocket
This peach and mozzarella salad is bursting with fresh summer flavour, including sweet peach, creamy cheese, and crunchy homemade croutons!
Total time: 20 minutes
Servings: 2 people
Get the recipe here!
Mediterranean Vegetable Flatbreads with Goat Cheese
One of my favourite summery dinners – a tasty mixture of vegetables and soft goat cheese, wrapped up in a flatbread. These are so adaptable, so they make great fridge clearers!
Mediterranean Vegetable Flatbreads with Goat Cheese
Mediterranean vegetable flatbreads, piled up with sweet and jammy veggies, creamy dressing, soft goat cheese and fresh basil.
Total time: 35 minutes
Servings: 3 people
Get the recipe here!
Spinach and Goat Cheese Self-Crusting Quiche
A big slice of this self-crusting quiche is great packed up for a picnic or lunch on the go. The fluffy egg mixture forms its own crust as it cooks – you won’t miss the pastry!
Spinach and goat’s cheese self-crusting quiche
This self-crusting quiche has no pastry, but still heaps and heaps of flavour! It forms its own crust thanks to a special extra ingredient.
Total time: 1 hour 5 minutes
Servings: 6 slices
Get the recipe here!
Creamy Chickpea Salad Sandwiches
This creamy chickpea salad can be served on its own, scooped up on tortilla chips, or inside some crusty bread to make the perfect high protein vegetarian sandwich!
Creamy chickpea salad sandwiches
These creamy chickpea salad sandwiches are a quick and easy vegetarian lunch option that’s endlessly adaptable!
Total time: 10 minutes
Servings: 6 sandwiches
Get the recipe here!
Easy Homemade Flatbreads
These homemade flatbreads require only 3 ingredients (and no yeast!). Pack them up in your picnic basket with a variety of fillings, and let everyone construct their own lunch.
Easy Homemade Flatbreads (Italian Piadina)
These homemade flatbreads are so easy to make, with no yeast required! They’re perfect stuffed with all kinds of sweet or savoury fillings.
Total time: 45 minutes
Servings: 6 piada
Get the recipe here!
Cheesy Veggie Fritters
These cheesy vegetable fritters are great served warm or cold, and they’re such a tasty way to clear out any veggies from the fridge! Serve them with some tzatziki for dipping, if you’re feeling fancy.
Cheesy Veggie Fritters
These cheesy veggie fritters are the perfect easy vegetarian lunch, with plenty of vegetables and crispy cheese! A great fridge clearer.
Total time: 30 minutes
Servings: 3 people
Get the recipe here!
Carrot and Cheddar Bites
These cheesy bites are one of my all-time favourites for packing up into a picnic. They’re super easy to make, and far more tasty than they sound!
Carrot and Cheddar Bites
These cheesy little carrot and cheddar bites are the perfect finger food for a vegetarian party buffet – or just a mid-afternoon snack!
Total time: 45 minutes
Servings: 15 balls
Get the recipe here!
Cheesy Lentil and Veggie Slice
A slice of this tasty, cheesy slice is beautiful served cold – plus, it’s packed with protein and fresh vegetables!
Cheesy Lentil and Veggie Slice
This cheesy lentil and veggie slice is absolutely packed with flavour, and it can be made with store cupboard ingredients, using whatever veggies you have in the house!
Total time: 1 hour 40 minutes
Servings: 6 people
Get the recipe here!
Chickpea Pasta Salad
Pasta salad is a versatile meal that can be packed up for picnics, or kept in the fridge so you can dig into it throughout the week. I love to add chickpeas, feta cheese, and heaps of fresh veggies.
Chickpea Pasta Salad
This chickpea pasta salad is hearty and nutritious, and absolutely packed with vibrant flavours and textures!
Total time: 20 minutes
Servings: 4 people
Get the recipe here!
Indian Naan Bread Pizza with Paneer
Pizza is one of our favourite summer dinners, sliced up for everyone to share, and served with a green salad, coleslaw, and crunchy veggie sticks. This Indian-inspired pizza is topped with paneer cheese and a curry-infused pizza sauce.
Indian Pizza with Paneer (Naan Bread Pizza)
This Indian pizza with paneer is made on a naan bread base, with a curry-infused pizza sauce. The most incredible fusion food!
Total time: 25 minutes
Servings: 2 people
Get the recipe here!
Feta and Roasted Vegetable Crustless Quiche
This roasted vegetable crustless quiche is packed with tasty ingredients, and since there’s no pastry, it’s a light and healthy meal that’s perfect for warmer weather.
Feta and Roasted Vegetable Crustless Quiche
This tasty vegetarian crustless quiche is packed with roasted vegetables and chunks of feta cheese – so much flavour, and no pastry!
Total time: 1 hour 50 minutes
Servings: 6 people
Get the recipe here!
Roasted Vegetable Quesadillas
I make quesadillas at least once a week, as they’re such an easy meal! For these roasted veggie quesadillas, try cooking up a big batch of roasted vegetables at the start of the week, which you can dig into throughout the week for salads, pasta dishes, etc.
Roasted Vegetable Quesadillas
These roasted vegetable quesadillas are bursting with juicy veggies and gooey cheese, inside a crisp tortilla. Such an easy vegetarian meal!
Total time: 1 hour 5 minutes
Servings: 6 people
Get the recipe here!
Extra Special Tabbouleh Salad with Halloumi
Tabbouleh is another vegetarian salad that’s great to have on hand in the fridge all summer long! This version is extra special, with all sorts of bonus tasty ingredients. I love to serve it as part of a light lunch, with pitta bread and hummus.
Extra Special Tabbouleh with Halloumi Cheese
An extra special version of tabbouleh with halloumi cheese, chickpeas, olives, and much more! A tasty, healthy vegetarian salad.
Total time: 50 minutes
Servings: 4 people
Get the recipe here!
Coronation Chickpeas
Coronation chickpeas are a vegetarian version of a traditional British recipe, with a lightly curried creamy sauce. There’s so much flavour, and they are wonderful served with toast or salad, or packed up into a picnic.
Coronation Chickpeas
Coronation chickpeas are a quick and seriously flavourful vegetarian version of the British dish coronation chicken. Perfect for picnics!
Total time: 5 minutes
Servings: 3 people
Get the recipe here!
Cold Spinach Dip with Greek Yogurt
This cold spinach dip can be whipped up in minutes, and is so tasty served with crackers for dipping. This one’s great for lunch boxes too!
Cold Spinach Dip (with Greek Yogurt)
A healthy cold spinach dip with loads of veggies and Greek yogurt – super creamy, and perfect to spread on something crunchy!
Total time: 15 minutes
Servings: 3 people
Get the recipe here!
Easy Baked Mushroom Tikka
One of my all-time favourite lunches! These juicy roasted mushrooms have so much flavour, in a tasty tikka coating. I love them served with naan bread, salad, and a yogurt dip.
Mushroom Tikka
This mushroom tikka is baked in an easy spiced yogurt marinade, which intensifies as it cooks and gets crispy round the edges. Irresistible!
Total time: 50 minutes
Servings: 2 people
Get the recipe here!
White Bean Hummus with Feta Cheese
Homemade hummus is so easy to make, and makes a wonderful addition to picnics or summery meals. This version uses white beans, lemon juice and feta cheese for maximum flavour.
White Bean Hummus with Feta (No Tahini)
This white bean hummus with lemon and feta is quick to prepare, packed with fresh flavours, and perfect for picnics, snacks or light lunches.
Total time: 5 minutes
Servings: 2 people
Get the recipe here!
Air Fryer Pitta Bread Pizza
I love making pitta bread pizzas in the air fryer for a quick and easy lunch that doesn’t heat up the whole house. These ones have two layers of toppings and cheese!
Air Fryer Pitta Pizza
These easy air fryer pitta pizzas can be made in just a few minutes. Plus, you get TWO layers of whatever pizza toppings you like!
Servings: 1 person
Get the recipe here!
Sun-Dried Tomato Hummus
Homemade hummus is so quick and easy to make, and I love adding my own flavourings. This one is made seriously tasty with sun-dried tomatoes, basil and toasted pine nuts.
Sun-dried tomato hummus
This sun-dried tomato hummus takes just minutes to make, with only a few ingredients, and it tastes so much better than shop-bought hummus!
Total time: 10 minutes
Servings: 4 people
Get the recipe here!
Creamy Cowboy Caviar with Avocado Dressing
Cowboy caviar is a simple vegan bean salad that’s absolutely packed with fresh, crunchy vegetables. My version is coated in a creamy avocado dressing for extra deliciousness! I love this scooped up on tortilla chips.
Creamy Cowboy Caviar (with Avocado Dressing)
This creamy cowboy caviar is an irresistible version of a simple bean salad, with fresh flavours and a creamy avocado dressing.
Total time: 15 minutes
Servings: 6 people
Get the recipe here!
Easy Cheesy Chickpea Burgers
What could be more summery than a veggie burger?! These chickpea burgers are easy to make, and great stacked up with fresh toppings.
Easy Cheesy Chickpea Burgers
An easy chickpea burger recipe that makes a fantastically hearty, cheesy burger. They’re so quick and easy to prepare!
Total time: 45 minutes
Servings: 4 burgers
Get the recipe here!
Roasted Vegetable Fattoush
Fattoush is a tasty salad made with crispy pitta bread croutons. My version also has roasted vegetables and plenty of other tasty mix-ins!
Roasted Vegetable Fattoush
This roasted vegetable fattoush is a hearty, filling salad that’s absolutely packed with tasty bits. Definitely not the type of salad you only eat out of obligation!
Total time: 55 minutes
Servings: 4 people
Get the recipe here!
Top Tips for a Perfect Vegetarian Picnic
- Don’t overcomplicate things – not everything needs to be elaborate and homemade. Try to aim for just one ‘main’ element (such as vegetarian sausage rolls or crustless quiche), plus one fun salad (like a pasta salad or bean salad). You can then augment your picnic with fresh veggies, fruit, and shop-bought snacks like potato chips or tortilla chips.
- Make sure everything is well chilled before being packed up, to avoid warm, soggy food. You can also use ice packs to keep things fresh on the go.
- Try to make sure you include at least one or two protein sources, to make sure everyone feels satisfied, even without any meat. Beans and chickpeas, boiled eggs, hummus and cheese are all great vegetarian protein sources that work well for picnics.
Other Summer Recipes
Crispy Rice and Tofu Salad
Cottage Cheese Ice Cream (Ninja Creami Recipe)
Extra Special Tabbouleh Salad with Halloumi
The post 25 Vegetarian Picnic Recipes appeared first on Easy Cheesy Vegetarian.
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Cheesy Vegetarian
Crispy Rice and Tofu Salad
If you’ve ever wanted a masterclass in how to put together a perfect vegetarian salad, this crispy rice and tofu salad is it. It’s packed with different textures (crispy rice against juicy cucumbers – delightful), different flavours (a creamy tahini dressing with soy sauce and a touch of honey – delectable), and interesting contrasts (spicy tofu vs. fresh veggies – wonderful!).
I can’t take full credit for this crispy rice salad, as I’ve seen variations on this theme all over the internet for the past few months – but this version is my own, and I’m so glad I gave it a try. Roasted rice may sound utterly bizarre, but it works so well, and brings a wonderful crunch to this salad.
What is Roasted Rice Like?
What is Roasted Rice Like?Roasting is a great way to use up leftover rice. It may sound bizarre, but when you reheat the rice in the oven, it becomes crispy and chewy, and if you cook it with chilli oil and soy sauce like I did, it’s seriously tasty.
I also added some crumbled tofu to the oven, which also crisps up nicely, and soaks up all the flavour to become really tasty, chewy little nuggets.
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Ingredients and Substitutions
Ingredients and SubstitutionsHere’s what you’ll need to make this crispy rice salad. See the printable recipe card below for detailed ingredient quantities.
- leftover rice. If you don’t have any pre-cooked rice, you can cook it from fresh, but it works better with day-old rice.
- extra firm tofu
- coleslaw mix – a mixture of shredded cabbage, red cabbage, and carrots. If you can’t find a prepared coleslaw mix, you can shred your own vegetables.
- edamame (soya beans) – I used frozen.
- cucumber
- cashew nuts
- soy sauce
- chilli oil – the stuff I used is really hot! If you’d prefer your salad to be a bit less spicy, use some regular cooking oil in place of some of the chilli oil.
- tahini (sesame seed paste) – use smooth peanut butter if you can’t get tahini.
- honey (or agave, for a vegan salad)
This recipe is really just a jumping off point – there are all sorts of other ingredients you could add, if you like. Some examples:
- swap the cashews for sesame seeds or chopped peanuts
- add some fresh diced avocado (as long as you’re planning to eat the salad straight away, before the avocado can brown)
- freshen things up with cilantro (coriander) and spring onions
- serve everything on a bed of crunchy lettuce
Becca’s Top Tip
This salad is best eaten within about 24 hours. If you leave it in the fridge much longer, the rice and tofu lose their crispiness, and can begin to taste a bit ‘stale’.
Recipe Video
Recipe Video
Printable Instructions
Printable Instructions
Crispy Rice and Tofu Salad
A tasty crispy rice and tofu salad, with spicy roasted rice and crumbled tofu, along with fresh veggies and a creamy tahini dressing.
Servings 4 people
Calories 466kcal
Ingredients
- 280 g (~ 10 oz) extra firm tofu
- 500 g (~ 4 cups) cooked white rice (or 125g / 1 cup uncooked rice, boiled)
- 2 Tablespoons chilli oil
- 4 Tablespoons soy sauce, divided
- 150 g (~ 1 cup) edamame (soya beans) (I used frozen)
- 300 g (~ 2/3 lb / 4 cups) coleslaw-style shredded vegetables (cabbage, red cabbage, carrot)
- 8 inch piece cucumber, diced
- 50 g (~ 1/3 cup) cashew nuts, chopped
- 1 Tablespoon tahini (or peanut butter)
- 1/2 Tablespoon honey or agave
Instructions
-
Heat the oven to 190°C (Gas Mark 5 / 375°F).
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Crumble the extra firm tofu onto a large baking tray, and add the cooked rice. Drizzle with 2 Tbsp chilli oil (or 1 Tbsp chilli oil + 1 Tbsp regular cooking oil) and 2 Tbsp soy sauce, and mix well to combine. Spread the ingredients out into a single layer (you can spread them across two trays if needed).
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Bake the tofu and rice until crispy, stirring a couple of times throughout to ensure they cook evenly. Mine took about 40 minutes to become crispy, but not burned.
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While the tofu and rice are baking, prepare the other ingredients. First, if you’re using frozen edamame, defrost them for a minute in the microwave, or a few minutes in a pan of boiling water, then set aside to cool. Add the coleslaw vegetables (or your own mixture of chopped cabbage and grated carrot) to a large mixing bowl, and add the diced cucumber, chopped cashew nuts, and cooled edamame.
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In a small bowl, combine the tahini, honey, and a further 2 Tbsp soy sauce. Mix well. You can add a small splash of water if the mixture seems too thick – it should easily drip off the spoon. Taste the mixture, and adjust as needed – for example, if it tastes a little bitter, add a bit more honey.
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When the tofu and rice are crispy, you can allow them to cool completely if you like, or add them to the salad when they’re still a little warm. Also add the tahini dressing, and mix thoroughly to combine.
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Serve the salad straight away, or store in the fridge to serve within the next 24 hours.
Video
Nutrition
Serving: 1portion | Calories: 466kcal | Carbohydrates: 45.2g | Protein: 24.1g | Fat: 23.4g | Saturated Fat: 4.1g | Cholesterol: 0mg | Sodium: 948mg | Potassium: 777mg | Fiber: 6.2g | Sugar: 6.8g | Calcium: 443mg | Iron: 7mg
Recipe FAQs
Recipe FAQsCan I prepare the salad in advance?
Yes, you can prepare the salad in advance and store it in an air-tight container in the fridge. Since rice can cause food poisoning if it’s not treated properly, it’s best to use up the salad as quickly as possible. It also tastes best if eaten within about 24 hours.
Can I make this salad vegan?
Absolutely – just use agave instead of the honey.
Is this salad gluten free?
Soy sauce is generally not gluten free, but there are GF versions available. Make sure you choose a gluten free option if needed.
Other Salad Recipes
Crispy Rice and Tofu Salad
Roasted Butternut Squash Salad
Extra Special Tabbouleh Salad with Halloumi
Peach and Mozzarella Salad with Rocket
The post Crispy Rice and Tofu Salad appeared first on Easy Cheesy Vegetarian.
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