4 Tasty Recipes for a Plant Based Picnic

It’s finally that time of year when we can pack our picnic baskets, head outside and enjoy the outdoors (for as long as the British weather permits…). 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 with these delicious and playful plant-based recipes. 

Plant based picnic


No picnic is complete without a sandwich, and we've got a vegan twist that'll make your taste buds sing! Say hello to chickpea tuna sandwiches, the epitome of plant-based goodness. The best part? You can assemble these flavour-packed delights in less than 5 minutes, leaving you with more time to soak up the sun and enjoy the great outdoors. Just mash together one can of drained and rinsed 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 a generous amount of the chickpea tuna mixture, and get ready for a delightful picnic experience. Add some lettuce, juicy tomato slices, and a pickle if you fancy. It's a plant-based sandwich masterpiece that will have you coming back for seconds.


Get ready to power up with a vibrant and protein-packed quinoa and kidney bean salad! This quinoa Mexican salad is not only a feast for the eyes but also a nutritional powerhouse. Packed with plant-based protein, fibre, and a variety of colourful vegetables, it's a true celebration of wholesome goodness.

Start by cooking 1 cup of quinoa according to the pack instructions and allow it to cool. In a large bowl, combine the cooked quinoa with 1 can of drained and rinsed kidney beans, 1 chopped bell pepper, a handful of halved cherry tomatoes, and a diced cucumber. This colourful medley will add a refreshing crunch to your salad.

Now, let's bring some zesty flavours to the party! Squeeze the juice of a fresh lemon over the salad, which will lend a bright and tangy note. Drizzle in some extra-virgin olive oil to add a touch of richness. Sprinkle with a pinch of salt and pepper to enhance the flavours, and feel free to get adventurous with spices by adding a dash of cumin or paprika for that extra Mexican flair. Give it all a good mix, ensuring that the ingredients are coated with the refreshing dressing.


Sushi rolls are a surefire way to impress your fellow picnickers, and this plant-based version is quick, easy, and endlessly customizable 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 or tamari, for dipping
  • Optional: Toasted sesame seeds, spicy vegan mayo, sriracha, pickled 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. Wetting your hands with water can help prevent the rice from sticking. Now comes the fun part—adding the veggies! Let your creativity run wild as you arrange a colourful assortment of thinly sliced vegetables along the centre of the rice. If you're feeling adventurous, sprinkle a pinch of toasted sesame seeds or a drizzle of soy sauce for an extra burst of umami. For a touch of heat, add a smear of spicy vegan mayo or a dash of sriracha.

    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, wet a sharp knife and slice the roll into bite-sized pieces. Admire the beautiful cross-section of colours and textures that await your eager taste buds.

    To enjoy your handheld delights, dip each piece into soy sauce. Feel free to experiment with additional condiments like wasabi or pickled ginger to elevate your sushi experience.


    End your plant-based picnic on a sweet note with some homely blueberry muffins. Made with pantry staples, which you probably already have on hand, the only ingredient you’ll need to get is fresh or frozen blueberries!

    Preheat your oven to 200C, and in a mixing bowl, combine 250g flour, 2 ½ tsp 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 tsp 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, and wait for the aroma of freshly baked muffins to fill the air. Once they're golden and perfectly fluffy, let them cool (if you can resist), and pack them for your picnic. 

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