Three vegan recipes for Summer: fresh, light and tasty dishes

Celebrate summer with our selection of three vegan recipes. Each recipe offers an explosion of flavors, while remaining light and nutritious. Perfect for an al fresco meal or a weeknight dinner, these recipes are simple to make and full of summery color.

1. Quinoa Salad with Grilled Vegetables

Ingredients :

• 200g quinoa
• 1 zucchini
• 1 red pepper
• 1 eggplant
• Lemon juice
• 4 tablespoons of olive oil
• Salt and pepper
• Fresh herbs (basil, parsley, mint)

Preparation :

1. Cooking quinoa: Cook quinoa according to package directions, then drain and let cool.
2. Preparation of vegetables: Cut the vegetables into slices, drizzle with a little olive oil and grill until tender and lightly browned.
3. Assembling the salad: Combine cooled quinoa and grilled vegetables in a large bowl. Drizzle with lemon juice and olive oil, season with salt and pepper, then add the chopped fresh herbs.

2. Zucchini Spaghetti with Tomato Sauce

Ingredients :

• 4 zucchini
• 400g cherry tomatoes
• 2 cloves garlic
• Olive oil
• Salt and pepper
• Basil leaves

Preparation :

1. Preparation of zucchini spaghetti: Using a spiralizer, turn the zucchini into spaghetti. If you don’t have a spiralizer, you can use a peeler to make thin strips.
2. Preparation of the tomato sauce: Fry the chopped garlic in a little olive oil until golden, then add the halved cherry tomatoes. Simmer until the tomatoes are soft and have released their juice.
3. Assembling the dish: Add the zucchini spaghetti to the tomato sauce and cook for a few minutes until tender. Season with salt and pepper, then garnish with basil leaves.

3. Tofu and Vegetable Skewers with Soy Marinade

Ingredients :

• 200g firm tofu
• 1 zucchini
• 1 red pepper
• 1 red onion
• 4 tablespoons of soy sauce
• 2 tablespoons of rice vinegar
• 1 tablespoon of sesame oil
• Sesame seeds

Preparation :

1. Preparing the marinade: In a bowl, mix the soy sauce, rice vinegar and sesame oil.
2. Preparation of tofu and vegetables: Cut the tofu and vegetables into equal sized cubes. Add them to the marinade and let sit for at least 30 minutes.
3. Assembling the skewers: Thread the tofu cubes and vegetables onto skewers, then grill them until golden brown and crispy. Sprinkle with sesame seeds before serving.