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4 easy vegan picnic recipes

I’ve gotten a ton of requests to make a picnic-inspired video! I had a picnic coming up myself, so I figured it was the perfect time to give y’all what you wanted. This is the perfect combination of picnic recipes if I do say so myself, and of course, they’re all vegan! Any omni in the crowd will be happy to devour these goodies with ya. 

My sangria recipe is the perfect on-the-go bevvy for hot days. It’s only four ingredients, and super easy to carry on the go if you have some mason jars or bottles on hand! Just keep ’em in the fridge until you’re ready to go.

Next up is a tasty AF lentil slaw! It’s light, crunchy, and basically screams “summer”. You can eat it on its own, or do whatever your #hotforfoodie heart desires with it! It’d taste great in wraps, sandwiches, or whatever other crazy creations you can think of.

Third on the picnic recipe agenda: super simple wraps that are easy to pop in your mouth! There’s lots of variations of these with cream cheese as the base, but I opted for a hummus and avocado instead. These are also super versatile, so feel free to follow my recipe or improvise depending on which fillings you like best!

OBVI this wouldn’t be a hot for food picnic without a sweet treat at the end. I’m obsessed with cookie dough just like most people on the planet. But we all know eating eggs raw gives you salmonella… or at least, that’s what we’re all told as kids. Lucky for us vegans, we don’t gotta worry about that nonsense! This cookie dough ball recipe is ridiculously easy and only four ingredients. 

Keep scrolling to unlock the secrets of my vegan picnic recipes.

easy summer sangria
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easy summer sangria

A fruity and boozy drink is all you really need when the sun's out!

Course Drinks
Cuisine Spanish
Keyword cocktail, drink, fruit, wine
Prep Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 1 bottle red wine
  • 3 oz french brandy
  • 2 C fresh squeezed orange juice
  • 2 C chopped fruits (orange slices, apple slices, lime slices, frozen strawberries)

Instructions

  1. Divide the red wine evenly into both large mason jars. Then add 1 1/2 oz of brandy per jar.

  2. Submerge fruits into the mixture and top with 1 cup of orange juice per jar and a few ice cubes.

  3. Seal the jars and refrigerate until ready to go!

Recipe Notes

For this recipe I used 2 x 1 litre mason jars with tight fitting lids for easy transport!

 

find the lentil apple slaw recipe here!

easy vegan picnic recipes

easy vegan picnic recipes
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easy hummus & avocado wraps

These could be modified however you want with different spreads and toppings!

Course sandwiches, Snacks
Cuisine Mediterranean
Keyword avocado, hummus, sandwiches, vegan wraps
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Lauren Toyota

Ingredients

  • 4 to 6 whole wheat wraps
  • 1 1/2 avocados
  • 1/2 lime, juiced
  • 1/4 tsp cayenne
  • sea salt & ground black pepper, to taste
  • 1/8 C fresh basil leaves, roughly chopped
  • 3/4 C hummus
  • 1/8 C sundried tomatoes, finely chopped
  • 1/8 C pitted kalamata olives, finely chopped

Instructions

  1. Mash the avocado with lime juice, cayenne, salt and pepper until very smooth. Spread an even layer on top of 2 wraps. Add roughly chopped basil on top of the avocado mash. Then roll the wrap tightly end to end. Cut with a sharp serrated knife into pin wheel rounds
  2. Another option is you can place another wrap with a little bit of spread on the inside, face down onto the top to make a quesadilla. Then cut into triangles.

  3. Do the same for the hummus wraps and add sundried tomatoes and/or olives on top of the hummus layer. Keep refrigerated or in a cooler.

vegan cookie dough balls
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cookie dough balls

These super simple treats are the perfect snack for a picnic or even in a bagged lunch!

Course Snacks
Cuisine American
Keyword chocolate chip cookies, cookies, desserts, snacks
Prep Time 8 minutes
Total Time 8 minutes
Servings 20 to 22 balls
Author Lauren Toyota

Ingredients

  • 1 C natural peanut butter (or nut butter of choice)
  • 1 1/2 C almond flour
  • 1/2 C vegan chocolate chips
  • 1/4 C sweetened shredded coconut

Instructions

  1. In a large mixing bowl combine peanut butter, almond flour, and chocolate chips with your hands until it forms a cookie dough like consistency. It shouldn't be too dry or too sticky. Be sure to stir the peanut butter very well to mix in the oil that settles on top!

  2. Roll the cookie dough into bite sized balls and roll in shredded coconut. Freeze for longer storage or refrigerate until ready to serve or take on your picnic.

4 comments

  • Pradipta 3 years ago

    Thanks for sharing this. I will definitely try one. Great article.

  • Dhiresh 3 years ago

    What if i want to cook those cookie dough balls are they okay to put in the oven??

  • Jan Deschene 4 months ago

    With most blogs, I usually skip the long winded verbiage, but I so look forward to your cheeky prose! Love your energy and the yummy inspirations, your recipe book and now blog offer! I just tried your Jackfruit tacos and Zing! Bam! Yum!

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