Take your vegan packed deliciousness to the park, the beach and wherever else you’re picnicking this summer. Loaves of bread stuffed with veggies and vegan pesto, spicy temper sushi rolls, fruity strawberry cocktails and coconut custard pie with spicy papaya sauce are just a few of the dairy-free dishes you could be enjoying on your summer adventures. From appetisers to dessert, these fresh, flavourful and creative vegan picnic recipes will impress even your most sceptical omnivore friends and family! The best thing with picnic food I feel is the quickness, you don’t want to be faffing around at home when the beach is beckoning you, if you have some staples in the fridge then you can grab and go so very quickly, throw out the blanket on the beach and chill in the sun! Bliss

Stuff a partially hollowed-out loaf of bread with all of your favourite fillings, wrap it up and refrigerate it overnight with a heavy weight on top for condensed picnic sandwiches that won’t fall apart when you try to eat them. This version layers pesto, sun-dried tomatoes, fresh basil, artichoke and soy cheese or grilled marinated tofu instead or substitute another favourite vegan ingredient like avocado, Kalamata olives, roasted red peppers or hummus.

Recipe

INGREDIENTS

  • 1 large rustic round loaf of bread (approximately 22cm/8½in diameter)
  • 8tbsp fresh vegan pesto (make up in advance and store in fridge)
  • 250g (9oz) soy cheese, tofu, vegan cheese.
  • 400g (14oz) sun-blushed tomatoes
  • A handful of fresh basil leaves
  • 1 x 180g (6oz) jar baby artichoke hearts, drained

METHOD
1) Carefully cut a lid (approximately 8cm/3¼in in diameter) off the top of the loaf using a sharp bread-knife and set the lid aside. Scoop out most of the bread, leaving the outer shell of the loaf. Using a large spoon, spread the fresh vegan pesto evenly inside the base and sides.
2) Thickly slice the mozzarella cheese, then place the slices and the sun-blushed tomatoes neatly inside the bread on top of the pesto to make an even layer. Top with the basil leaves, followed by a layer of the baby artichoke hearts.
3) Replace the bread lid and cover the whole loaf tightly in clingfilm. Place it in the refrigerator with a heavy weight on top (such as a plate) to pack down, and allow to chill overnight. To serve, cut the loaf into thick wedges.

Finish the fun with some fabulous blueberry mint Lemonade

Sweet and refreshing, it is the perfect accompaniment to a vegan picnic spread. Sugar and mint leaves are cooked down into a syrup, mixed with lemon juice and served over ice cubes and a handful of tempting ripe blueberries. Use raw sugar instead of white sugar to make it 100% vegan-friendly. Have a wonderful summer !