4 Tasty Recipes for a Plant Based Picnic
It doesn't matter what time of the year it is, who doesn't love a picnic?
If you're a plant-based eater, you might think that picnics are all about carrot sticks and hummus. But fear not, we’re about to take your picnic game to the next level.
1️⃣ Chickpea Tuna Sandwich
Simply mash together one can of drained chickpeas, one finely chopped red onion, 4 tablespoons of vegan mayo, a sprinkle of fresh dill, and a pinch of salt and pepper.
Once the ingredients are combined, grab your favourite bread, spread on the chickpea tuna mixture, add some lettuce and a tomato slice and voila!
2️⃣ Quinoa Mexican Salad
This protein packed quinoa Mexican salad is not only a feast for the eyes but also a nutritional powerhouse.
Start by cooking 1 cup of quinoa according to the pack and allow it to cool. In a large bowl, combine the cooked quinoa with 1 can of drained kidney beans, 1 chopped bell pepper, a handful of halved cherry tomatoes, and a diced cucumber.
Then squeeze the juice of a fresh lemon over the salad, drizzle in some extra-virgin olive oil and sprinkle with a pinch of salt and pepper. Get adventurous with spices by adding a dash of cumin or paprika for that extra Mexican flair. Give it all a good mix and enjoy!
3️⃣Vegan Sushi Rolls
These plant-based sushi rolls are quick, easy, and endlessly customisable to suit your taste buds! To get started, gather your ingredients:
- 4 nori sheets
- 1 cup of sushi rice
- Assorted veggies (e.g. 1/2 cucumber, 1 avocado, 1 carrot, 1 bell pepper)
- Soy sauce
- Optional: sesame seeds, spicy vegan mayo, ginger, wasabi
After cooking and cooling your sushi rice, place a nori sheet on a bamboo sushi mat, shiny side down, evenly spreading a thin layer of sushi rice over the nori, leaving a small border at the top.
Now arrange a colourful assortment of thinly sliced vegetables along the centre of the rice.
It's time to roll like a sushi pro (and you won’t even need 8 years of training…), use the sushi mat to tightly roll the nori, gently pressing and shaping it as you go. Once rolled, use a sharp knife and slice the roll into bite-sized pieces.
To enjoy, dip each piece into soy sauce. Experiment with additional condiments like wasabi or pickled ginger.
4️⃣ Blueberry Muffins
End your plant-based picnic on a sweet note with some homely blueberry muffins. Made with mostly pantry staples.
Preheat your oven to 200C, and in a mixing bowl, combine 250g flour, 2 teaspoons of baking powder, a pinch of salt, and a touch of cinnamon. In another bowl, mix together 180g brown sugar, 30g of Overherd oat milk powder, 250ml of water, 1 teaspoon of coconut oil, and a splash of vanilla extract.
Now, gently fold the wet ingredients into the dry ones until combined. Toss in a generous handful of juicy blueberries and give it one final stir. Fill your muffin cups, pop them into the oven for 20 minutes.
Once they're golden and perfectly fluffy, let them cool (if you can resist), and pack them for your picnic.
More Easy Vegan Recipes
If you enjoyed these vegan picnic ideas, be sure to check out more of our recipes.