Three Easy Vegan Summer Recipes

by Tamzin Birch

No need to order in or visit a restaurant, with these simple recipes you’ll be satisfied at home! Refreshing mojitos, savoury BBQ tofu, and zesty salad make for a delicious plant-based meal any day of the week, and overlapping ingredients keep shopping easy.

Lemon & Basil Mojitos

Made with basil and lemon, these are an easy twist on the classic mojito. This recipe makes one cocktail - scale up for a group!


  • Sprig of basil
  • Sprig of mint
  • 1 teaspoon raw sugar or agave nectar
  • 1 ½ ounces clear rum
  • Big squeeze of fresh lemon, or 2 tablespoons bottled lemon
  • Club soda or seltzer


  1. In a sturdy glass, muddle fresh basil and mint leaves with your sugar. Add rum and lemon juice.
  2. Fill the glass with ice, top it off with club soda and stir it with a spoon. 
  3. Enjoy!



Vegan BBQ Tofu

No meat needed for a satisfying BBQ meal! Add a splash of hot sauce to the marinade if you like some heat.


  • One block of firm or extra firm tofu
  • 4 tbsp soy sauce
  • 4 tbsp maple syrup
  • 1 tbsp Vegan worcestershire sauce
  • 2 tbsp olive or avocado oil
  • 2 tbsp lemon or lime juice
  • 2 tbsp garlic powder
  • ¼ tbsp smoked paprika                    


  1. Wrap tofu in a clean kitchen towel and press moisture out for at least 10 minutes. It’s easy to do this by placing a heavy pan or book on the wrapped tofu block. 
  2. While the tofu is pressing, whisk together soy sauce, maple syrup, worcestershire sauce, olive oil, lime juice, onion powder, garlic powder and smoked paprika.
  3. Cut tofu into thick slices. 
  4. In a Ziploc bag or large bowl, combine the marinade and tofu; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the tofu from the marinade.
  5. Preheat the grill to medium-high heat. Add tofu to grill and cook, flipping once and basting with marinade after about 2 minutes on each side.
  6. Serve and enjoy!



Farro and Grilled Corn Salad

Simple ingredients are mighty when combined! Add seeds or nuts for extra nutrition and crunch.


  • 1 cup uncooked farro grain
  • 3 ears corn, shucked
  • ¼ cup plus 2 teaspoons olive oil, divided 
  • 1 cup chopped tomatoes
  • ½ cup halved kalamata olives 
  • ¼ cup chopped basil leaves 
  • 3 tbsp fresh lemon juice 
  • 1 tsp dijon mustard
  • 1 garlic clove, minced 
  • ½ tsp smoked paprika


  1. Bring 5 cups of water and a large pinch of salt to a boil. Add the farro and reduce heat to medium-low and simmer until farro is al dente - about 15 minutes. Drain and set aside. 
  2. While the farro is cooking, heat a grill pan over medium-high heat (or, preheat a grill to medium-high.) Rub the corn with 2 teaspoons of the olive oil and season with salt and pepper. Cook, turning with tongs, until charred, about 10 minutes. Cut off the kernels and add to the farro bowl. 
  3. Add the chopped tomatoes, olives, and basil to the corn and farro bowl. 
  4. In a separate bowl, whisk together the dijon mustard, minced garlic clove, paprika and lemon juice until garlic is dissolved. Slowly whisk in the remaining olive oil along with a pinch of salt and pepper. 
  5. Add the dressing to the farro bowl and toss well; season to taste, if needed and serve. Enjoy!


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