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Delicious Vegan Picnic Recipes For This Year

Last Updated on: 24th July 2021, 11:33 am

Some Awesome Vegan Picnic Recipes

Having a vegetarian at home, it is often good to experiment with making different recipes, and although Tilly and I are not vegan, we do like to try different vegan foods. So we thought we would share some awesome vegan picnic recipes with you. They have come from Louise Palmer-Masterton of Stem & Glory You might also want to try the Vegan Quiche that she also shared with us

Vegan ‘Egg’ Mayo Sandwiches

Makes 2-4 rounds of sandwiches depending on the bread size

  • 250g smoked tofu
  • 2 tbsp vegan mayo
  • 1 tbsp engevita flakes (or more to taste)
  • 1 tsp turmeric
  • 1/2 tsp salt
  • + vegan salad cream until you have the right consistency

Crumble the tofu with your hands into small pieces. Doesn’t matter if some pieces are larger than others.

Mix all the other ingredients in a large bowl. Add approximately 2 tbsp vegan salad cream. Next, you need to add the crumbled tofu and mix it well with a wooden spoon. Add more salad cream until you get the right consistency (tofu should be well coated but not too runny). If you don’t have vegan salad cream just use more mayo and add a dash of agave syrup and a dash of lemon juice. Serve a generous layer into a sandwich made from the bread of your choice. As the filling is slightly soft, a softer bread works well with this one.

The ‘VLT’ (Vegan BLT)

Makes 2-4 rounds of sandwiches depending on the bread size

This has been on our menu at Stem & Glory Cambridge for years and it’s an absolute winner.

The trick is making the tempeh bacon super thin and super crispy and having just the right amount of mayo to make it sing!

  • 200g tempeh (you can buy this fresh or frozen – if frozen defrost completely before using.
  • A large fresh tomato
  • Baby gem lettuce
  • Vegan mayo
  • For the marinade:
  • 100 ml tamari
  • 1/2 tsp smoked paprika (optional)
  • 1 tsp liquid smoke
  • 1 tsp maple syrup

How To Make It

Mix the marinade ingredients. Thinly slice the tempeh. Marinade for 5-30 mins (tempeh usually soaks up marinade really well)

Shake the excess marinade off the tempeh and shallow fry in a little olive oil until crispy and very slightly charred around the edges.

To build the sandwich. Spread vegan mayo on both slices of bread. On one side add a layer of sliced tomato, a layer of lettuce, then a layer of the crispy tempeh. Top with the second slice. Cut into triangle quarters and enjoy. Tip – with this sandwich make sure you add enough mayo so it dribbles out slightly for the full experience!

Red pepper Dip

This is sweet and smoky and perfect as a dip, or served on the side with just about anything

Serves 2-4

  • 1 red pepper cut into strips
  • 1 red onion sliced
  • large whole clove garlic
  • ½ tsp smoked paprika (optional)
  • 1 tsp balsamic vinegar
  • 1 tbsp olive oil
  • ½ tsp salt & pepper

Mix all the ingredients together so everything is lightly coated with olive oil. Add more oil if needed.

Place into a shallow baking tin and roast at 180C for 25 mins.

Allow to cool slightly, then blend until smooth. Taste for seasoning and add more salt and pepper to your taste. The dip should be sweet, smoky and very tasty!

ABOUT THE AUTHOR

Louise Palmer-Masterton is founder of multiple award-winning restaurants Stem & Glory; hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients. Stem & Glory also offers click-and-collect and local delivery in London and Cambridge.  In addition, Stem & Glory offers a range of ready meals, finish at home pizzas, and recipe kits available for delivery across the UK. 

Categories:food

Vicky

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