I got great feedback on last week’s summer vegan slow cooker menu plan post, so I though another one was in order. This week I gathered 7 vegan recipes that you make ahead of time and eat cold, right out of the fridge! This vegan summer make-ahead menu plan is perfect for a crazy work week or one that you don’t want to cook every night.
You could make the first 3 recipes on Sunday, then cook the rest on Thursday for a cook-free weekend! You can even make some overnight oatmeal to take care of breakfast and make up some green salads for lunch.
I’ve been using my Instant Pot for almost everything this summer, or at least everything I’m not cooking in my slow cooker. I even made a big batch of chai concentrate for the week in it while I was writing this post!
You don’t need an Instant Pot to make any of these recipes, but if you have one you can cook the beans and potatoes in it. I love that it keeps my kitchen cool and it’s another hands-off way to cook.
Get even more menu plans here.
Monday: Super Easy Sesame Cucumber Noodles are the easiest way to start your week. You can make them as soon as you get home or prep them on Sunday for a zero work dinner. Try adding some pre-baked, grilled, or air fried tofu or tempeh on the top.
Tuesday: Vegan Drenched Pad That Salad with Zoodles is similar to pad Thai, but made with raw zucchini “noodles.” It’s hearty enough to serve as a meal because it contains grilled pineapple and tofu. (photo by Allyson Kramer)
Wednesday: Cool down with this Vegan Indian Chickpea Yogurt Salad and the middle of the week will be just as delicious as a Friday! It’s my favorite because I can get a couple of lunches out of it too.
Thursday: You’ll love this Instant Pot Panzanella Salad with beets and potatoes. Use your Instant Pot and cook up the root veggies a day or two before and then you can throw the rest together in minutes.
Saturday: Zucchini Noodle Salad with Moroccan Chickpeas is a great dinner party dish, but if you need some alone time you’ll love it too. It’s easy, delicious, and won’t heat up your kitchen.
Sunday: You’re tired from chores or errands and it’s still too hot to cook! This Cooling Summer Watermelon Gazpacho will fit into your schedule and makes a great meal. Better yet – the leftovers are great to take with you for lunch on Monday!
Dessert: It’s hot but you still will crave something sweet. Make these Vegan Banana Peanut Butter Fudgsicles on the weekend and grab one every night if you want!