4 Easy and Delicious Vegan Dinner Recipes to Enjoy the Summer Sun - Root Kitchen UK

4 Easy and Delicious Vegan Dinner Recipes to Enjoy the Summer Sun

David Beaver

Summertime is a season filled with vibrant produce that adds a delightful touch to our meals. From the bright yellow squash to the fresh green courgette and tart red tomatoes, summer offers a cornucopia of flavours to explore. However, when the sun is setting and the warm weather calls you outside, spending excessive time in a hot kitchen is the last thing you want. So if you fancy cooking instead of eating vegan ready meals one night we have curated a collection of four easy and convenient vegan dinner recipes that require minimal preparation time, allowing you to savour the season and enjoy the company of your family.

These recipes are designed to make the most of the fresh produce available during the summer, all while keeping your time spent in the kitchen to a minimum. Not only are they easy to prepare, but they also require just one pot, ensuring a hassle-free cooking experience and minimal post-cooking cleanup. So, let's dive into these delightful recipes that will leave your taste buds satisfied and your evenings free to bask in the summer sun.

  1. Vegan Creamy Caprese Pasta

Indulge in the zingy, bright, and creamy flavours of this one-pot vegan pasta. With the tangy cherry tomatoes, fragrant basil, and delicate creamy sauce, this dish truly celebrates the fresh flavours of summer.

Preparation time: 10 minutes Cooking time: 20 minutes Serves: 4-5


  • 400g penne pasta
  • 2 cups water
  • 2 cups vegan milk of your choice
  • ½ tsp salt
  • ¼ cup nutritional yeast + 2 tbsp
  • 320g cherry tomatoes, halved
  • 2 tsp olive oil
  • 2 cloves of garlic, minced
  • 3 tbsp fresh basil, chopped
  • 1 tsp pepper (optional)
  • Salt, to taste (optional)


  1. In a medium-sized pot, bring water and vegan milk to a boil over medium-high heat.

  2. Add the pasta and ½ tsp of salt. Stir and simmer over low-medium heat for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is reduced.

  3. Remove the pot from heat and add nutritional yeast, olive oil, cherry tomatoes, minced garlic, and basil. Mix until well combined.

  4. Check for seasoning and add more salt and pepper if desired. Serve and enjoy!

2.  Vegan Summer Squash and Courgette Saute

The versatility and refreshing lightness of summer squash make it a perfect addition to any summer meal. Combine it with mildly sweet zucchini, tangy cherry tomatoes, and vegan parmesan for a summer stunner that will leave you craving more.

Preparation time: 10 minutes Cooking time: 6 minutes Serves: 4


  • ½ tbsp olive oil
  • 1 large courgette, diced into ½ inch thick discs
  • 1 yellow squash, diced into ½ inch thick discs
  • 1 cup cherry tomatoes, halved
  • 2 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp dried basil
  • Salt, to taste
  • Ground black pepper, ½ tsp
  • ½ cup of vegan parmesan

For the Dressing:

  • 1 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 tsp maple syrup
  • A pinch of nutritional yeast
  • ¼ tsp dried oregano
  • ¼ tsp dried basil


  1. In a small bowl, combine balsamic vinegar, Dijon mustard, maple syrup, nutritional yeast, dried oregano, and dried basil to make the dressing.

  2. Heat olive oil in a non-stick or cast-iron skillet over medium-high heat.

  3. Add courgette and summer squash to the skillet and sauté for 2 to 3 minutes, stirring occasionally.

  4. Add cherry tomatoes, garlic powder, oregano, and dried basil to the skillet. Mix well to combine. If the pan is dry, add a few drops of water.

  5. Continue sautéing for 3 to 4 minutes, until the courgette and squash are tender.

  6. Season with salt and pepper. Drizzle the dressing over the sautéed vegetables, sprinkle with vegan parmesan, and enjoy!

3.  Mexican Quinoa with Black Beans and Corn

This one-pan Mexican quinoa dish with black beans and corn captures the essence of summer in a bowl. It's not only nutritious but also gluten-free and packed with plant-based complete protein. The combination of flavours will leave you wanting more, especially with the umaminess from the black beans.

Preparation time: 5 minutes Cooking time: 20 minutes Serves: 4


  • 1 ½ tbsp olive oil
  • 1 red onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 bell peppers, diced
  • 1 cup quinoa, rinsed
  • 1 ½ cup vegetable broth
  • 3 cups canned diced tomatoes
  • 1 (1lb) can of black beans, drained and rinsed
  • 2 cups frozen sweet corn
  • 1 tbsp paprika
  • ½ tbsp cumin powder
  • 2 green onions, finely chopped
  • 1 cup fresh parsley, finely chopped
  • Salt, to taste
  • 1 ½ tsp black pepper
  • 1 tsp chili flakes
  • 1 avocado (optional)


  1. Heat oil in a large pot over medium-high heat. Add onions and sauté for 2 to 3 minutes until translucent.

  2. Add minced garlic and diced bell peppers to the pot. Cook for 3 to 4 minutes on high heat until the peppers are tender.

  3. Add diced tomatoes, black beans, corn, quinoa, paprika, cumin powder, and mix well.

  4. Pour in the vegetable broth and cook covered for 20 minutes on medium-high heat. Stir occasionally to prevent quinoa from sticking to the bottom of the pot.

  5. Once the quinoa is cooked, add lime juice, green onions, and parsley. Season with salt, black pepper, and chilli flakes. Add slices of avocado on top if desired. Serve hot and savour the flavours of summer!

4.  Vegan Mushroom and Potato Curry

We love a vegan curry here at Root Kitchen and contrary to popular belief, curry doesn't have to be a stressful affair. In fact, this 30-minute, one-pot vegan mushroom and potato curry proves just that. The combination of starchy potatoes and umami-rich mushrooms creates a gorgeous medley of flavours and textures that will leave you yearning for more.

Preparation time: 10 minutes Cooking time: 20 minutes Serves: 4


  • 1 tbsp coconut oil
  • 1 onion, roughly chopped
  • 1 large potato, diced into ½ inch cubes
  • 1 aubergine, trimmed and chopped into ½ inch chunks
  • 250g button mushrooms, medium-thickly sliced
  • 3 to 4 tbsp curry paste (adjust to taste)
  • 150ml vegetable stock
  • 400ml reduced coconut milk
  • 1/3 cup coriander, finely chopped


  1. Heat coconut oil in a large pot over medium-high heat. Add chopped onions and cook for a few minutes until translucent.
  2. Add diced potatoes to the pot and mix well. Cook covered for 5 to 6 minutes on low heat or until the potatoes start to soften.
  3. Incorporate the chopped aubergine and sliced mushrooms into the pot. Continue cooking for another 3 to 4 minutes.
  4. Add the curry paste to the pot and mix well to coat the vegetables with the flavours.
  5. Pour in the vegetable stock and reduced coconut milk. Bring the mixture to a boil and then simmer over medium-high heat for 10 to 12 minutes, or until the potatoes are fork-tender.
  6. Remove the pot from heat and stir in the finely chopped coriander. Serve this aromatic and comforting vegan mushroom and potato curry with rice or naan bread for a truly satisfying meal.

Now armed with these 4 easy and convenient vegan dinner recipes, you can fully embrace the summer season and make the most of its bountiful produce. With minimal preparation time and the convenience of one-pot cooking, you'll have plenty of moments to sit back, relax, and savour the flavours of summer while enjoying the warmth of the sun with your loved ones. So, get cooking and indulge in these delicious vegan meals that perfectly capture the essence of summer!

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