Healthy Vegan Picnic Recipes & Ideas

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

An aromatic mixture of garlic, paprika, cumin, coriander, allspice and cayenne flavors this vegetarian quinoa and squash casserole recipe. Frozen squash is a super-easy topping.

This thirst-quenching pink lemonade recipe uses fresh cherries for the pretty pink hue and light flavor. If you like, add a splash of vodka, bourbon or rum to transform this healthy lemonade recipe into a refreshing summer cocktail.

Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.

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.

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

If you prefer, make this salad with broccoli slaw mix instead of the coleslaw mix.

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

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 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 filling rice casserole, loosely based on paella, features seared corn, roasted peppers, garlic and red onions. If you like, include diced zucchini or chopped green beans as well. A flavorful roasted garlic mayonnaise makes a luxurious topping.

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.

Tangy pickled beets are a summertime favorite. Try them as a garnish for a Greek salad or as part of a relish tray at your next summer barbecue.

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

This delicious guacamole recipe replaces half the amount of high-calorie avocado in a traditional guacamole recipe with a stealth, low-calorie vegetable--zucchini--to cut 100 calories and 6 grams of fat so we can eat more guacamole with fewer calories. We use the microwave to cook the zucchini until it's very tender, but you can steam it on the stovetop if you prefer.

You don't have to be vegan to enjoy this vegan macaroni salad! The colorful array of veggies give it texture and flavor and help make it lighter than traditional pasta salads. It's perfect to bring along to your next picnic or potluck.

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 pickles have the perfect balance of sour and sweet--though closer to a “bread and butter” taste, they still satisfy the vinegar-loving pickle crowd. In our humble opinion, there's no reason to ever buy another jar of pickles.

Winter squash becomes tender and sweeter when roasted--a delicious side for a holiday dinner. Look for interesting squash like kabocha or hubbard at your farmers' market and try them in this recipe. Recipe adapted from Alice Waters.

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

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.

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.

A summer pudding is a British warm-weather wonder--not steamed like a sticky pudding but an easy dish that sets up thanks to the pectin in the berries. Be sure to use firm, bakery-quality bread.

This quickly pickled, spicy Italian salad of mixed sliced vegetables is great for an antipasto platter, served with grilled meat or chopped up and put on a sandwich.

Inspired by Spanish pureed gazpachos, this golden-yellow one is based on an idea of Greg Parks's at the Four Columns Inn in Newfane, Vermont.