There is a glorious bounty of fresh produce in season in August, so here are over 45 seasonal recipes to make this August! All recipes are delicious, packed with flavor, and 100% vegan.
What produce is in season in August?
This list isn’t entirely comprehensive (I left out a few produce items to keep this list manageable), but here is a fairly expansive list of what’s in season in August!
- Basil
- Beets
- Blackberries
- Blueberries
- Broccoli
- Cabbage
- Carrots
- Cherries
- Corn
- Cucumbers
- Eggplant
- Green Beans
- Kale
- Mushrooms
- Nectarines and Peaches
- Peppers
- Plums
- Potatoes
- Raspberries
- Tomatoes
- Zucchini and Summer Squash
Below you’ll find over 45 recipes to make this August using in-season fruits and vegetables, all available on my blog.
Basil
1. Watermelon Cucumber Salad with Mint and Basil: This Watermelon Cucumber Salad with Mint and Basil is an easy, light, and healthy salad that’s perfect for picnics, barbecues, and al fresco dining. Made with crisp cucumbers, juicy watermelon, and fresh herbs, it’s a great alternative to traditional salads.
2. Crispy Tofu Sandwich: Finally, a tofu sandwich that turns heads! Starring a thick slab of tofu pan-fried to golden-crusted perfection, rich pistachio pesto, and a quick spicy slaw, this crispy tofu sandwich gets my vote for “sandwich of summer.
3. Italian Basil and Parsley Salsa Verde (p. 180 of BVF): Italian salsa verde is like a zingy, bolder, nut-free pesto. In my version, sun-dried tomatoes add incredible umami and mouthfeel in lieu of anchovies, capers add salty tang, raw garlic adds a bite, and lemon zest brightens it all up.
Beets
4. Beet and Fennel Salad: This roasted beet and fennel salad is popping with freshness and lots of flavor. Featuring crispy walnut bread crumbs, lots of fresh herbs, and an easy citrus vinaigrette. It’s THE salad to make you fall in love with salads.
5. Beet Hummus: Lay your eyes on this beautiful and vibrant Beet Hummus – a creamy, subtly sweet, and earthy vegan dip. It’s surprisingly easy to make with a handful of ingredients, giving you gourmet flavors every time.
6. Torn Beets with Pistachio Butter (p. 395 of BVF): Beets get roasted, torn into rustic chunks, and glazed in a sticky maple-Dijon-balsamic sauce until caramelized and just charred. Set over pistachio butter and topped with fresh mint, they’re smoky, sweet, and surprisingly irresistible!
Blackberries
7. Vegan Blackberry Galette: An easy and rustic yet impressive dessert that’s perfect for summertime. Made with fresh blackberries and baked in a golden buttery crust, then topped with fresh mint, basil, and vegan vanilla ice cream.
8. Healthy Blackberry Basil Lemonade: This refreshing beverage is so unique you’ll never want to make classic lemonade again. Made with just 5 ingredients, it’s easy to make, refined sugar-free, and guaranteed to cool you down during the summer.
9. Lemon Poppy Seed Layer Cake with Blackberry Jam: This layer cake is fluffy and tender, and a complete show stopper. With layers of tangy blackberry-ginger jam and a decadent vegan cream cheese frosting, it’s truly one of the best cakes you’ll ever taste.
Blueberries
10. Vegan Blueberry Muffins: These bakery-style vegan blueberry muffins are fluffy, tender, and full of fresh blueberry flavor. And a crunchy and caramelized bountiful muffin top separates them from your standard blueberry muffin. Easy to make GF.
11. Macerated Berries with Basil & Mint (p. 548 of BVF): Juicy berries get a glow-up with fresh mint, basil, orange zest, and a splash of balsamic for major flavor. It’s peak summer in a bowl and tastes great on its own or piled onto ice cream, yogurt, or pancakes.
Broccoli
12. 20-Minute Charred Broccoli & Za’atar Chickpeas: This meal is guaranteed to bring excitement to your weeknight dinner table. It’s a well-balanced meal with plenty of punchy flavors, veggies, and protein that comes together in just 20 minutes!
13. Really Good Vegan Broccoli Salad: Broccoli goes from boring to bold in this vegan broccoli salad! This classic potluck dish is taken up a notch with a sweet and spicy dressing, roasted nuts, toasted breadcrumbs, and a winning combination of broccoli and fennel. The perfect side dish for BBQs, potlucks, parties, and more!
14. Tahini Pasta: This 30-minute tahini pasta is rich, comforting, and ultra-creamy! Pasta and broccoli are dressed in a lemon tahini sauce before being mixed with garlic, shallots, and basil. The subtle nutty flavors and burst of fresh lemon make this a perfectly balanced vegan dinner.
Cabbage
15. Napa Cabbage Salad: A mix of crisp napa cabbage, juicy cucumbers, and crunchy peanuts keeps every bite of this salad exciting, while a sizzling sesame-garlic dressing ties it all together. Whether you need a quick side dish, a light lunch, or a meal prep-friendly salad that stays crisp for days, this salad is a must make!
16. Korean BBQ Jackfruit Sandwiches with Creamy Sesame Slaw (p. 508 of BVF): Cabbage stars in a creamy sesame slaw that brings cool crunch to this BBQ jackfruit sandwich. Paired with sweet, spicy, tender jackfruit, it’s a flavor-packed bite that’s equal parts fresh and indulgent.
17. Noodle Salad with Rainbow Veggies: Rice noodles are coated in a sweet and sour sauce and topped with refreshing vegetables and crispy tempeh nuggets in this Noodle Salad with Rainbow Veggies. Finished with a dollop of ridiculously delicious peanut sauce, everything about this noodle salad is outstanding!
Carrots
18. Shaved Carrot Salad with Pickled Shallots & Fresh Herbs (p. 371 of BVF): Crunchy carrot ribbons, creamy avocado, and a burst of lemony pickled shallots come together in a salad that’s anything but basic. With fresh herbs, a hit of jalapeño, and optional lentils or beans, it’s light yet satisfying and perfect for dinner parties or laid-back summer meals.
19. Crispy Spicy Cauliflower Tacos with Carrot-Jicama Slaw: These tacos are so flavorful that no one will miss the meat! Made with crispy baked cauliflower coated in a buttery hot sauce, a cooling jicama-carrot slaw, and a delicious cilantro crema. Vegan, nut-free, soy-free, and easy to make gluten-free.
20. Hannah’s Carrot Lox (p. 430 of BVF): In this recipe, you start with humble carrots, then bake them in salt and soak them in a smoky marinade until they’re soft, savory, and totally transformed. Pile onto a bagel with cream cheese, capers, and dill for a next-level vegan breakfast!
Corn
21. Double Decker Black Bean and Corn Salad Tacos: In these double wrapped tacos, a soft corn tortilla gets spread with refried black beans, which become the “glue” that helps them adhere to the hard taco shell. It makes for an excellent combination of textures, or as my boyfriend says, “it makes tacos even more fun.”
22. Vegan Instant Pot Corn Chowder: This is the best corn chowder you will ever taste and it’s so easy, thanks to the Instant Pot! Featuring fresh corn and jalapeños, along with potatoes and cashews for a corn chowder that’s as creamy as a bisque. It’s a recipe from my cookbook, The Vegan Instant Pot Cookbook :)
23. Grilled Corn Salad: With just 10 ingredients and less than 30 minutes, this Grilled Corn Salad is a foolproof side dish or light lunch for summer. Despite being so easy, it’s packed with flavor, a little heat, and is guaranteed to impress. Perfect for summer barbecues and picnics!
Cucumbers
24. Sweet and Spicy Smashed Cucumber Salad: An easy, healthy, and light side dish that’s perfect for warm weather and takes cucumbers from bland to addictive. Slightly sweet and spicy, garlicky, and fresh, it’s surprisingly addictive yet very healthy (vegan, Paleo, and refined sugar-free).
25. Mango Avocado Salsa: This vibrant summer salsa features juicy mango, creamy avocado, crisp cucumber, and a kick of jalapeño for balance. It’s sweet, tangy, crunchy, and comes together in minutes.
26. Spicy Korean Cucumber Salad: Smashed cucumbers are coated in an incredibly delicious sweet-salty-spicy-tangy Korean sauce. Refreshing, beyond flavorful, and an impressive yet easy side dish or appetizer for the summer.
Eggplant
27. 10-Ingredient Roasted Eggplant Pasta: This simple, 10-ingredient Roasted Eggplant Pasta makes a great weeknight vegan dinner. Pasta gets paired with roasted eggplant, zucchini ribbons, a roasted garlic dressing, and gremolata for lots of fresh flavor.
28. Baingan Bharta: Baingan bharta is THE eggplant dish that will make you fall in love with eggplant! It’s a smoky eggplant mash mixed with a flavorful blend of garlic, ginger, spices, and tomatoes. Choose from the traditional method for the best results—smoking whole eggplants on an open flame—or the sauté method for something a little easier.
29. Incredible Vegan Thai Green Curry: This restaurant-quality Vegan Thai Green Curry will blow your mind, especially because you can make it in 45 minutes! Use store-bought curry paste to keep it weeknight friendly. Or, take it over the top by making with my homemade Green Curry Paste!
Green Beans
30. Charred Green Beans with Herby Lemon Salsa: These over-the-top Charred Green Beans with Herby Lemon Salsa will delight your tastebuds! Charred and blistered green beans are the star of the show, complimented by a refreshing, gourmet, yet simple lemon salsa on top. It’s a unique side dish that celebrates summer produce,
31. Garlicky Asparagus and Beans with Lemon Infused Olive Oil (p. 379 of BVF): Crisp-tender asparagus and green beans meet fried garlic, lemon zest, and crunchy pistachios in this not-so-basic salad. Finished with basil and chile flakes, it’s bright, bold, and made for warm-weather lunches.
Kale
32. Garlicky Kale (p. 333 of BVF): Kale is in season and full of flavor, and this quick sauté is one of the easiest ways to enjoy it. The leaves get tender and rich, and the stems turn surprisingly crisp and satisfying.
33. Creamy White Beans with Kale and Wild Rice: This is a simple yet flavorful meal for those busy weeknight dinners. Made with wholesome everyday ingredients, this recipe is vegan, gluten-free, and oil-free but doesn’t skimp on flavor.
34. Spicy Crunchy Kale Salad with Preserved Lemon Vinaigrette (p. 374 of BVF): Forget everything you know about kale salad! This version brings zing from preserved lemon, heat from pickled chiles, and richness from avocado and croutons. It’s bold, balanced, and one you’ll want to make on repeat.
Mushrooms
35. Creamy Vegan Mushroom Stroganoff: This is the BEST vegan mushroom stroganoff you will ever try! It’s packed with umami, is super flavorful, and is so creamy you won’t believe it’s dairy-free and vegan! It’s the ultimate comfort food!
36. Crispy Sesame Tofu and Mushroom Lettuce Wraps: A light yet flavorful Asian-inspired dinner perfect for summer. Tofu and oyster mushrooms are baked on a sheet pan, then doused in a spicy and creamy almond-sesame sauce (that is truly addictive) and served in lettuce wraps.
37. Vegan Mushroom Risotto: The best vegan mushroom risotto you’ll ever try! It’s creamy and velvety and bursting with umami, just like classic risotto but it’s dairy-free and vegan.
Nectarines and Peaches
38. Instant Pot Nectarine Berry Crisp: Get your bake on without turning on the oven! This is an easy dessert recipe made in the Instant Pot. Jammy blueberries and nectarines get cooked in the Instant Pot (just 1 minute) and are paired with a skillet-made crisp topping.
39. Peach Panzanella Salad: A spin on the classic Tuscan bread salad, this peach panzanella salad is a delicious bread salad featuring summer’s finest produce: juicy peaches, velvety heirloom tomatoes, and fresh basil. Just 7 ingredients!
40. Vegan Brown Butter Peach Cobbler: This is the most indulgent and delicious peach cobbler you’ll ever taste! A fruity brown butter cobbler made vegan, but no one will ever know! Sticky and caramelized on the outside, fluffy and light on the inside.
Peppers
41. Scrambled Shakshuka (p. 437 of BVF): Inspired by traditional shakshuka, this vegan spin features scrambled tofu baked into a smoky, spiced tomato and pepper sauce with harissa and preserved lemon. Topped with vegan feta and kala namak, it’s savory, comforting, and seriously satisfying.
42. Roasted Red Pepper Hummus: This vibrant hummus gets a smoky-sweet twist from freshly roasted red bell peppers, adding depth to every creamy bite. It’s a fun spin on the classic and the perfect way to use up peak-season peppers.
43. 15-Minute Vegan Chili Garlic Noodles Perfect for busy weeknights, these vegan chili garlic noodles are made with udon noodles, bell pepper, edamame, herbs and a delightful garlic chili oil. They can be made in just 15 minutes and are loaded with flavor: savory, nutty, garlicky, and spicy!
Potatoes
44. Saag Aloo: Crispy roasted potatoes, leafy greens, and a divine mix of Indian spices and aromatics get together in this elevated Saag Aloo recipe. It’s an indulgent and nourishing Indian side dish or main that will warm you from head to toe.
45. Herbed Vegan Potato Salad: Just as creamy as classic potato salad but so much better for you and more flavorful! This mayo-free vegan potato salad features perfect tender potatoes coated in a creamy, tangy dressing that’s packed with fun flavors and takes just 30 minutes. Perfect side dish for BBQs, potlucks, and picnics.
46. Crispy Smashed Potatoes with Ginger-Tahini Dressing: The most perfect crispy smashed potatoes get drizzled with a tangy, slightly sweet, and nutty ginger-tahini dressing and then topped with fresh mint, cilantro, chili peppers, and roasted peanuts.
Raspberries
47. Buttery Raspberry Crumble Bars: These bars have a thick jammy layer of raspberries mixed with raspberry jam nestled between a buttery oat crumble crust and topping! They’re vegan and easy to make gluten-free and refined sugar-free.
48. Raspberry Compote: A dollop of raspberry compote adds the perfect tangy contrast to this rich chocolate mousse. The compote is simple to make, especially delicious when raspberries are in season, and just as lovely on other sweet treats or even breakfast.
49. Vegan Vanilla Layer Cake with Raspberry Jam: An extremely tender, light and fluffy yet buttery vanilla layer cake sandwiched between layers of homemade raspberry jam and tangy buttercream frosting! So decadent and delicious and perfect for special occasions!
Tomatoes
50. Oven-Baked Polenta with Tomatoes & White Beans (p. 513 of BVF): This creamy corn-studded polenta is baked instead of stirred, then topped with white beans, cherry tomatoes, and a zippy gremolata for an easy, satisfying summer dinner.
51. Tomato and White Bean Casserole: This panzanella-inspired Tomato and White Bean Casserole is bursting with fresh flavor from cherry tomatoes and shallots, mixed between layers of crunchy toasted bread, and topped with a nutty cashew parmesan and a caper gremolata.
52. Fresh Tomato Pasta with Charred Cherry Tomatoes: This is a double tomato pasta that is an excellent use for summer tomatoes. There are only 6 ingredients and it takes just 15 minutes to make! This pasta is light and lovely and perfect for al fresco dining, but if you want to bulk it up, serve with pan-fried cannellini beans or your favorite protein. (This is the second pasta recipe in this roundup blog post).
Zucchini
53. Zucchini Salad with Cheater’s Chili Oil: This easy Zucchini Salad with Cheater’s Chili Oil transforms fresh summer ingredients into an elevated side dish. Featuring raw zucchini dressed with a simple homemade chili oil and basil-mint gremolata, the crunchy and satisfying bites are guaranteed to delight your taste buds!
54. Zucchini Fritters: Packed with herbaceous flavor, spices, and tangy vegan feta, these Greek-inspired fritters are a flavor bomb! Perfectly crispy on the outside, tender and creamy on the inside! A must-make for summer entertaining!
55. Jammy Zucchini (p. 330 of BVF): Zucchini might not scream excitement, but give it a hot pan and some garlic and it becomes silky, savory, and totally irresistible. This is the side dish that makes you forget all about spiralizers!
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
45+ Seasonal Recipes to Make in August: Creamy Vegan Zucchini Pesto Pasta
Ingredients
- 1 ½ pounds (900g) zucchini or summer squash (about 4 small-medium)
- 2 1/2 – 3 tablespoons extra virgin olive oil, plus more for finishing
- Kosher salt to taste
- 7 cloves garlic, divided
- 1/4 tsp red pepper flakes, optional
- 12 ounces (340g) pasta of choice (use gluten-free pasta as needed)
- 1/3 cup (45g) pine nuts or pistachios
- 1/2 of a medium or large lemon, zested
- 1 cup fresh basil leaves, divided
- 1/2 cup (80-100g) cherry tomatoes or grape tomatoes, sliced in half or quarters
- 1 can chickpeas, drained and rinsed
Instructions
- Prep the vegetables. Cut each zucchini lengthwise into quarters, then crosswise into chunks (not too thinly; see the photos in the blog post for reference). Slice 6 of the 7 garlic cloves thinly (but not paper thin). Leave the remaining garlic clove whole.
- Caramelize the zucchini. Heat the olive oil in a large cast iron skillet over medium-high heat. Once the pan is hot, add the zucchini or summer squash and season with kosher salt to taste (I used a heaping 1/2 teaspoon kosher salt). Cook the zucchini, tossing occasionally, until browned in spots, 4-6 minutes.
- Add the 6 thinly sliced garlic cloves to the zucchini. Cook for another 2-3 minutes until the zucchini just starts to break down, stirring frequently to prevent the garlic from burning. Reduce heat to low and continue cooking until zucchini is soft and jammy, 15-20 minutes, stirring just occasionally. Stir in red pepper flakes at the end, if using.
- Meanwhile, cook the pasta in salted boiling water according to the package instructions until al dente. Before draining, reserve a few ladles of pasta water.
- Meanwhile, make the basil-garlic topping. Finely mince the 1 remaining garlic clove. Chiffonade 1/2 cup of the basil and toss with the minced garlic to combine. Set aside.
- Make the Zucchini Pesto. Meanwhile, add the pine nuts or pistachios to a food processor and blitz until you have a very fine crumb. Transfer about 2/3 of the caramelized zucchini to the food processor (reserve the remaining zucchini for finishing the pasta). Add the lemon zest and the remaining 1/2 cup of the basil and blend until the pesto is pureed but still a little chunky. Taste for seasonings, adding a pinch of salt as needed.
- Assemble the Pasta. Transfer the hot cooked pasta to a serving bowl. Top with the zucchini pesto, and toss to combine, adding a few spoons of pasta water as needed to emulsify the mixture until the pesto coats the pasta. Add the reserved caramelized zucchini, sliced cherry tomatoes, and chickpeas and toss again. Sprinkle with the basil-garlic topping and toss again. If desired, drizzle with a final splash of extra virgin olive oil. Taste for seasonings, adding additional salt as needed. Store leftovers in an airtight container for 2-3 days.
Have The Vegan Instant Pot Cookbook? Try the The Best Damn Ratatouille in Chapter 4.
I hope you enjoyed this roundup of 45+ Seasonal Recipes to Make in August! If you make one of these recipes, please leave a comment on the blog post :)
Terrific way to make your growing archive more usable! Thanks – shared it with several seasonal-eating friends.
Yay, thanks Dodie! We hope you love the recipes :)
I don’t see chickpeas in the ingredients list.
Hi Holly, sorry about that! The recipe card’s been updated.
Reporting live while eating this! Super yummy and quite easy! I ended up baking the zucchini with the sliced garlic in its own little “pod” of aluminum foil. I didn’t have a pan large enough to hold all the zucchini but will try in batches next time!
Also, I noticed that chickpeas are not in the ingredient list, but are called for the end of the recipe. Just to put on your radar, RPL team! I also couldn’t find the link to other pans outside of cast iron that Nisha mentions in the instructions.
Nisha, Your Tahini pasta are my favourite. they are favourite since i haven’t tried other recipes of yours yet. But I bet those pasta i made twice in a week and everyone loved it!!
Awesome, Dharmanshu. Thanks for your comment and for taking the time to review!
so yum
Ghina, So glad to hear you loved this recipe!
Dear Nisha, love this type of posts where you present your ideas how to make use of vegetables/fruit which are in season.🤩 Best regards, Žana
We’re delighted you do, cheers!
I don’t like zucchini, but I started my garden late so put in one plant to use up the space. I thought zucchini and pasta was an odd combo but I have quite a bit of zucchini to use up and the recipe seemed simple enough, so what the heck. OMG. This recipe is so good. It is creamy and full of flavor. The pesto is absolutely amazing – I obviously haven’t planted enough zucchini! And, while I’m making this for the second time this week I’m watching CNN’s show with Stanley Tucci in Italy. In episode 1 on Naples, he and his wife are in a restaurant learning to make their favorite dish from their previous trip to Italy – pasta and zucchini!
That is wonderful to hear, Kathy! So happy the recipe went well for you!
Thank you so much for all these wonderful recipes. I appreciate your assistance in eating more healthily using less animal products.
We are happy to be of help, Susan! Thanks for leaving a review!
Love your recipes, your website and your beautiful pictures. Thanks for posting
Thanks for reading them, Debbie!
Every recipe has been thoughtfully laid out. Tried and tested!
Thank you NISHA for all of your fab recipes and guidance!
Kim
Awesome, Kim. Thanks for your comment and for taking the time to review!
Really love this list! Thanks for sharing.