Healthy Vegan Picnic Recipes & Ideas

These curried cashews are impossibly addictive--every time we made them in the Test Kitchen they disappeared in a flash. If you use salted cashews, omit the added salt.

This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango.

Classic coleslaw goes vegan in this easy barbecue side dish recipe. Eggless or vegan mayonnaise's mild flavor is indistinguishable from regular mayo in this coleslaw flavored with Dijon and cider vinegar. Look for it in the condiment section of large grocery stores or natural-foods stores.

A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.

Top this vegetarian noodle salad recipe, which is tossed with loads of veggies and ample peanut sauce, with chopped roasted peanuts for added crunch and protein.

This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. Olives, capers, basil and pine nuts makes it special. Serve it as a side with fish or as a spread on rustic bread. Prepare it the night before serving if you can; it always tastes better the next day.

In this easy guacamole recipe, musician Mraz prefers California Hass or Reed avocados because they are the creamiest. Adjust the heat, tang or other flavorings to suit your tastes.

If you like mild salsa, use banana peppers in this recipe. For a hotter version, try jalapeño or one of the alternate pepper choices.

This rice pudding is dairy-free, but the bananas and rice milk make it so creamy and rich-tasting, no one will know the difference.

This Mediterranean-inspired vegan picnic dinner features traditional fare like tabbouleh, hummus, olives and fresh fruit and vegetables. It's perfect to pack and take along or even to serve as an easy, healthy meal at home.

Perk up your cheese plate or crudités platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles.

Serve this tart, parsley-dominated tabbouleh at your next backyard gathering.

This summer salad is based on the Southern favorite, succotash, and is a fresh-tasting combination of butter beans, corn, summer squash and tomatoes. Butter beans, the same species as lima beans, are the bean of choice in the South. When they're in season you may be able to find them fresh--shell them yourself. Or use frozen butter beans, baby lima beans or even edamame.

A Mexican-style torta is just like a burrito, except the “wrapper” is a hollowed-out roll instead of a tortilla. Here it's filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice.

We love dilly beans, but using a sweet brine and dried chile peppers gives pickled green beans a unique twist.

A simple dressing of sherry vinegar, Dijon mustard and paprika flavors this rice and lentil salad. It's a great way to use up leftovers.

Fresh veggies with dip, juicy fruit and even a sweet treat make up this easy-to-make picnic dinner that's great for packing up or enjoying at home. Plus, this combo excludes the most common allergens and food intolerances (it's free from dairy, eggs, soy, nuts and gluten) so just about everyone should be able to enjoy it without worrying. Store-bought white bean dip is a fast and convenient option but if you have the time and want to make your own, try the Garlic and White Bean Dip below.

Here's a way to make better-than-store-bought pickles in under an hour. The secret is pouring the hot vinegar mixture over slices of cold, crisp cucumber. These pickled cucumbers have the perfect balance of sour and sweet—though closer to a "bread and butter" taste, these quick pickles still satisfy the vinegar-loving pickle crowd. In our humble opinion, there's no reason to ever buy another jar of pickles.

Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution.

We like to use heirloom tomatoes in this simple salad. They're at their peak during the summer months and worth seeking out at your local grocery store or farmers' market. Which varieties you choose is up to you--any will work well here.

This easy, fresh tomato salsa is delicious on tacos, tostadas or simply served with tortilla chips. Since the heat of jalapeños varies, start with one, taste, then add more if you want it hotter. For a sweet-tangy variation, add about 1 cup diced fresh fruit, such as pineapple, mango or peach.

This pilaf, made with nutty bulgur, gets plenty of bright flavor from fresh dill, mint, parsley, ginger and lemon.

This healthy date, carrot and lentil salad recipe is flavored with a spiced preserved-lemon dressing. While most salads taste best when freshly assembled, lentil salads appreciate time for the flavors to marry so try to make it at least a few hours ahead if you can. Bring the salad to room temperature before serving and adjust salt if needed.

Avocado, fresh chives and spinach are blended right into the creamy, bright-green dressing in this healthy edamame salad recipe. Pink beans are popular in the Caribbean, but you can substitute pinto beans or light red kidney beans if you can't find them.