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!
- Green Beans
- Nectarines and Peaches
- 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.
And if you have my cookbook, The Vegan Instant Pot Cookbook, I’ve also included some seasonal recipes to try from there :)
1. Beet and Fennel Salad: Roasted beets meet chewy farro, crunchy walnuts and creamy avocado in this salad! All the best textures, and finished with a slightly sweet and addictive citrus-date vinaigrette. (This is the first salad recipe in this roundup blog post).
2. Fudgy Vegan Chocolate Beet Truffles: Made with just six main ingredients, these truffles are wholesome yet taste indulgent and melt in your mouth. They’re also gluten-free, oil-free, soy-free, nut-free and include a Paleo option!
3. 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.
4. 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.
5. 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.
6. 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.
Have my cookbook? Try the Blackberry Lemon Meyer Bread Pudding in Chapter 7.
7. Vegan Spiced Blueberry Breakfast Cake: Made with almond milk, applesauce and whole grain spelt flour, this indulgent loaf is packed with protein and will keep you satisfied all morning long.
8. 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.
9. No-Bake Berry Cheesecake Brownie Bars: An easy no-bake treat that stays well in the freezer and is a great cool-down treat for summer! The base tastes like a raw brownie, the cheesecake filling is creamy but wholesome, and the berry topping is made with just 3 ingredients (this is the 4th recipe in this blog post).
Have my cookbook? Try the Blueberry Mojito Jam in Chapter 1 or the Mixed Berry Compote in Chapter 7.
10. 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!
11. 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!
12. 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.
Have my cookbook? Try the Garlicky Broccoli with Orange Zest and Almonds in Chapter 4 or White Bean and Broccoli Soup in Chapter 6.
13. Vegan Instant Pot Lentil Cabbage Soup: An easy, budget-friendly lentil and cabbage soup made in the Instant Pot. Made with everyday, affordable ingredients you might already have in your pantry), this is a hearty and easy soup that’s perfect for meal prep and easy, quick dinners.
14. Vegan Sesame Tempeh Rice Bowl: A low-FODMAP dinner idea that doesn’t compromise on flavor! Featuring sesame-almond butter marinated tempeh, an Asian-inspired cabbage-carrot slaw, and brown rice.
Have my cookbook? Try the Sweet and Spicy Braised Red Cabbage in Chapter 4.
15. Anti-Inflammatory Turmeric Tonic: This Anti-Inflammatory, Immune-Boosting Turmeric Tonic is packed with antioxidants, nutrients, vitamins, and healthy fats, making it the perfect healthy morning beverage! Plus, learn how to maximize the health benefits of turmeric!
16. Spicy Crispy 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.
17. Roasted Carrots and Dates: A gourmet, crowd pleasing side dish but are easy to make and made with affordable ingredients. A colorful, flavor-packed recipe that would make any dinner table sing!
Have my cookbook? Try the Ginger Carrot Miso Butter in Chapter 1, the Maple Carrots with Ginger-Almond Cream in Chapter 4, or Creamy Carrot Ginger Soup in Chapter 6.
18. Charred Corn Salad with White Beans: This Charred Corn Salad is the most delicious use for summer corn! Plus, it requires just 9 ingredients and takes less than 30 minutes to make. It’s a crowd pleasing side dish for barbecues and picnics, but also hearty enough to stand in as a main dish.
Bonus: Prefer grilled corn? Try this 10-ingredient Grilled Corn Salad instead!
19. 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 :)
20. Double Wrapped 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.”
21. 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).
22. Creamy Avocado Pea Gazpacho: Made with wholesome ingredients like avocados, peas, cucumbers, lime juice, cilantro, and coconut milk, this unique gazpacho is surprisingly creamy and satisfying. The perfect no-cook, 10-minute lunch or light dinner for hot days.
23. 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.
24. 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.
25. 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.
26. 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,
27. Asparagus and Green Bean Salad with Tahini Dressing: Instead of salad greens, the base of this salad is blanched asparagus and green beans. They get paired with punchy shallots, juicy cherry tomatoes, and easy, creamy tahini dressing. (This is the third salad recipe in this roundup blog post).
Have my cookbook? Try the Green Beans with Maple-Tahini Dressing in Chapter 4.
28. 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.
29. Smashed Chickpea Wraps with Kale-Basil Pesto: Made with simple, affordable ingredients like kale, chickpeas, and sweet potatoes, these wraps don’t skimp on flavor and are a great hearty lunch option. (This is the third meal in this roundup blog post).
30. Creamy White Bean Soup with Kale and Gremolata: A hearty yet healthy easy soup! Vegan, gluten-free, and full of flavor thanks to three secret ingredients! I promise you this soup will exceed your expectations! Instant Pot instructions included.
Have my cookbook? Try the Citrus Kale and Carrots in Chapter 4.
31. 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!
32. 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.
33. 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.
Have my cookbook? Try the Brown Rice Congee with Mushroom Broth in Chapter 2, Savory Turmeric Breakfast Quinoa in Chapter 2, or Miso Mushroom Risotto in Chapter 5.
Nectarines and Peaches
34. 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.
35. 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!
36. 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.
37. Instant Pot Couscous and Lentil Salad: An easy dump-and-go Instant Pot recipe that’s a light, healthy vegan recipe perfect for summer. Featuring French green lentils, pearl couscous, bell peppers, carrots, a zingy vinaigrette, and lots of fresh herbs.
38. Easy Mango Avocado Salsa: Made with juicy mangos, creamy avocado, and chili peppers, this Mango Avocado Salsa is sweet yet tangy, refreshing yet a little spicy, and perfect for summer grilling season and barbecues. Feel free to throw in some chopped red/yellow/orange bell peppers for a refreshing crunch!
39. 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!
Have my cookbook? Try the Couscous and Chickpea Stuffed Peppers in Chapter 4.
40. 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.
41. 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.
42. 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.
43. 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!
44. 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).
45. 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.
Have my cookbook? Try the Fiery Arrabbiata Sauce in Chapter 1.
46. 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!
47. Crispy Zucchini and Corn Casserole: Featuring layers of zucchini and summer squash along with charred corn mixed in a fragrant basil sauce, and layered with marinara, vegan cheese and crispy bread crumbs, this is the perfect appetizer for late summer entertaining.
- 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 garlic cloves, 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
- 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.NOTE: for pan alternatives, see the “Tips” section in the blog post.
- 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 my 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 :)