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4 easy vegan picnic recipes

Since it’s summer, I’ve received a bunch of requests from you asking me to plan your picnic! Well I actually had to go to a picnic so I whipped up some quick and easy dishes and decided to share them with you… aren’t you lucky!

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


  • 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)


  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


  • 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


  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


  • 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


  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.


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