My Top 20 Vegan Picnic Ideas | FoodByMaria

Salads and Greens

My Top 20 Vegan Picnic Ideas

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Creamy cucumebr salad on a plate


10 minutes


20 minutes



This Vegan Soba Noodle Salad is loaded with healthy vegetables and a ton of flavor with the nut-free tahini dressing. It's a perfect salad to prep for a summer vegan picnic.

The sun is shining, the flowers are blooming, and the temperature is rising! I love the spring and summer. Give me all that vitamin D after a long winter. One of the best things to do to really soak in that nicer weather is to enjoy a meal (or all meals) outside. I love BBQ season, I love picnics, and that’s why I wanted to compile a list of my go-to vegan picnic ideas for you to take into your summer activities. 

How to Make Guacamole

This classic, fast, and fresh dip is the perfect snack for any picnic. Bring veggies, crackers, or nacho chips to enjoy it with. I love prepping this for a vegan picnic.

6 Tofu Marinade Recipes

Whip up some tofu or marinated feta to add to a salad, bowl, or sandwich. A great, vegan picnic idea.

Jennifer Aniston Salad with Orzo

A great salad for any vegan picnic that you can whip up for a BBQ, potluck, or picnic this summer. Great as a side or the main course.

Creamy cucumber salad on a plate

Creamy Cucumber Salad

Do you love tzatziki as much as me? This is a deconstructed version aka eat it in salad form and will be a hit at any picnic, even if it’s not a vegan picnic.

Rice Paper Rolls with Peanut Sauce

These vegan rice paper rolls with peanut sauce are inspired by Vietnamese cuisine and culture. These rice paper rolls are fresh, delicious, and a great snack, appetizer, or picnic.

Mediterranean Orzo Salad

Combining kale, orzo, and my love for Mediterranean flavors in this delicious, creamy salad that’s perfect for a pot luck or vegan picnic.

Spoon scooping lentil salad

Greek Lentil Salad

Let me introduce you to the ultimate Greek lentil salad that is so tasty, so easy, and so flavorful. This recipe is a great recipe to whip up for your next picnic or even for weekly meal prep.

Blood Orange Salad with Red Onion & Mint

Looking for a unique salad to bring to a summer picnic? This is it! Combining the citrus with red onion and mint make it to die for.

How to Make Hummus

Another great dip to serve up with veggies, crackers, or chips. An easy idea for a picnic!

Mason jar salads on a counter

Mason Jar Salad Recipes

Mason jar salads are so easy and a super fun vegan picnic idea. Make different ones so each attendee can pick their fav.

No-Bake Granola Bars

An easy, healthier alternative to grocery store granola bars that everyone of all ages will love.

Cauliflower Bites with Quinoa

These snackable quinoa bites are perfect for a picnic as you can make them up, and put them in a container for easy outdoor snacking.

Mediterranean Quinoa Salad

A fresh, easy salad to whip up, put in a container, and bring to a potluck, BBQ, or meal prep for lunches all summer.

Carrot Cake Banana Bread

What’s a picnic without a little dessert? This carrot cake banana bread travels well and is easy enough to make that you can whip it up before heading out to meet your friends in the park.

Homemade Peanut Butter Cups

Pack these up in a cooler so they don’t melt, but these are a great snack that’ll impress all your friends in the park.

Pretzel Bites

Yummy, salty pretzel bites that can be dipped in just about anything, but my fav is mustard!

Cheddar Biscuits with Sage

A unique recipe to make up and bring to a picnic that is easy, and impressive.

Walnut Meatballs with Tzatziki

These meatballs are great served warm but are also awesome cold so they make for a good snack to make to bring along to the park with you.

Easy Vegan Deviled Eggs

Who doesn’t love deviled eggs in the summertime? There’s something so nostalgic about them. This vegan spin on these will be a great go-to for your vegan picnic ideas.

Finally, I’ve shared below one of my personal favs for a picnic, a vegan soba noodle salad made with garlic, ginger, miso and tahini dressing. It’s so flavorful and a great addition to any picnic:

Bowl of Vegan Soba Noodle Salad sitting on counter with chopsticks.

Vegan Soba Noodle Salad (Garlic, Ginger, Miso + Tahini Dressing)

4.82 from 11 votes
This Vegan Soba Noodle Salad is loaded with healthy vegetables and a ton of flavor with the nut-free tahini dressing. It's a perfect salad to prep for a summer vegan picnic.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Vegan
Servings 4


For the dressing:

  • 3 tbsp. tahini paste
  • juice of half a lime juice
  • 2 tbsp. cold water
  • 2 tbsp. tamari or soy sauce or coconut aminos
  • 1 1/2 tbsp. maple syrup or honey
  • 1 tbsp. white miso paste
  • 1 tbsp. rice wine vinegar
  • 1 1/2 tsp sesame oil use spicy sesame oil for added heat if desired
  • 2- inch knob of ginger grated
  • 2 cloves of garlic grated

For the salad:

  • 130 grams uncooked soba noodles
  • 1 head of broccoli cut into florets
  • 1 tbsp. sesame oil
  • 3 clove of garlic pressed
  • 1 cup of assorted mushrooms rough chopped
  • 1 large red bell pepper sliced
  • 4 pieces of baby bok choy halved
  • 2 medium-sized carrots peeled into ribbons


  • green onion fine chop
  • fresh cilantro rough chop


  • First,  let's prepare the dressing. To a large jar add all the ingredients apart from the water and use a hand blender to combine. * Once smooth, slowly begin to add in the cold water and blend till perfectly incorporated. Taste for sweetness, tanginess and salt.  Add more maple syrup, vinegar and soy sauce as needed.
  • Now, bring a medium-sized pot of water to a boil and cook the soba noodles as instructed.  Just before the soba noodles have cooked, add in the broccoli florets and cook for 4 minutes, just till soft and tender.  Strain noodles and broccoli, and rinse with cold water.  To prevent the noodles from sticking together, add them back to the pot and add around 3 tbsp. of water to the noodles.  Gently stir and set aside.
  • Heat a large frying pan for 30 seconds on low-medium heat before adding sesame oil and garlic.  Cook for 1 minute or until fragrant.  Stir often to avoid burning. To the pan add your mushrooms, pepper, boy choy and carrots.  Sautee for 6-7 minutes with the lid on.  You want the mushrooms to reduce in size by at least half. Speed up this process by adding 1-2 tbsp. of water to the pan, increase heat to medium-high and cook with the lid on. Check veggies for tenderness.  This is entirely up to you, so cook with you see fit!
  • Transfer the noodle and broccoli to the vegetable mixture and toss till well combined.
  • You can now remove the vegetables and noodles from the heat.
  • Begin pouring in your desired amount of dressing and tossing gently with tongs or two forks.
  • Enjoy with fresh green onions and cilantro!


If you do not have a hand blender, simply add the ingredients to a medium-sized mixing bowl and use a whisk to combine.  Slowly add in the water and blend till smooth.
The dressing will last for 7 days in a tightly sealed jar in the fridge.
The salad will last up to 5-7 days in a tightly sealed container in the fridge.
Review This Recipe Let us know how it was!

THANK YOU for this summer recipe guide book! I will definitely be making all of these! The ones I’ve tried are extremely delicious, and im excited to try the rest.

Maria Koutsogiannis

so excited for you!! thank you!

Marissa Kimble

So light, fresh and easy to take on the go! Yumm!

Maria Koutsogiannis

you’ve got that right 🙂

Marta Tarré

5 stars
Made this tonight and it was absolutely delicious. That dressing is INSANE. So so tasty, I’ll share it with everyone I know!

Maria Koutsogiannis

Thank you so much for the love, Marta!!!!

Lucy Stephens

5 stars
I have no words. This dressing is really good. It as really easy too! Thank you Maria!

Maria Koutsogiannis

Thank you so much, Lucy!!

Nicole Laroch

5 stars
This Soda Noodle Salad is amazing Maria! Thank you so much. I will be making this dressing all the time now.

Maria Koutsogiannis

Thank you Nicole!!!!

Lauren Marinigh

5 stars
Yum going to save this for meal prepping!

Maria Koutsogiannis

You’re really going to love this recipe, Lauren!

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