What produce is in season in August?

This list isn’t entirely comprehensive (I left out a few produce items to keep this list manageable), but here is a fairly expansive list of what’s in season in August!

Basil Beets Blackberries Blueberries Broccoli Cabbage Carrots Cherries Corn Cucumbers Eggplant Green Beans Kale Mushrooms Nectarines and Peaches Peppers Plums Potatoes Raspberries Tomatoes Zucchini and Summer Squash

Have The Vegan Instant Pot Cookbook? Try the The Best Damn Ratatouille in Chapter 4. 2. Fudgy Vegan Chocolate Beet Truffles: Made with just six main ingredients, these truffles are wholesome yet taste indulgent and melt in your mouth. They’re also gluten-free, oil-free, soy-free, nut-free and include a Paleo option! 3. Beet Hummus: Lay your eyes on this beautiful and vibrant Beet Hummus – a creamy, subtly sweet, and earthy vegan dip. It’s surprisingly easy to make with a handful of ingredients, giving you gourmet flavors every time. 5. Healthy Blackberry Basil Lemonade: This refreshing beverage is so unique you’ll never want to make classic lemonade again. Made with just 5 ingredients, it’s easy to make, refined sugar-free, and guaranteed to cool you down during the summer. 6. Lemon Poppy Seed Layer Cake with Blackberry Jam: This layer cake is fluffy and tender, and a complete show stopper. With layers of tangy blackberry-ginger jam and a decadent vegan cream cheese frosting, it’s truly one of the best cakes you’ll ever taste. 8. Vegan Blueberry Muffins: These bakery-style vegan blueberry muffins are fluffy, tender, and full of fresh blueberry flavor. And a crunchy and caramelized bountiful muffin top separates them from your standard blueberry muffin. Easy to make GF. 9. No-Bake Berry Cheesecake Brownie Bars: An easy no-bake treat that stays well in the freezer and is a great cool-down treat for summer! The base tastes like a raw brownie, the cheesecake filling is creamy but wholesome, and the berry topping is made with just 3 ingredients (this is the 4th recipe in this blog post). 11. Really Good Vegan Broccoli Salad: Broccoli goes from boring to bold in this vegan broccoli salad! This classic potluck dish is taken up a notch with a sweet and spicy dressing, roasted nuts, toasted breadcrumbs, and a winning combination of broccoli and fennel. The perfect side dish for BBQs, potlucks, parties, and more! 12. Tahini Pasta: This 30-minute tahini pasta is rich, comforting, and ultra-creamy! Pasta and broccoli are dressed in a lemon tahini sauce before being mixed with garlic, shallots, and basil. The subtle nutty flavors and burst of fresh lemon make this a perfectly balanced vegan dinner. 14. Vegan Sesame Tempeh Rice Bowl: A low-FODMAP dinner idea that doesn’t compromise on flavor! Featuring sesame-almond butter marinated tempeh, an Asian-inspired cabbage-carrot slaw, and brown rice. 16. Spicy Crispy Cauliflower Tacos with Carrot-Jicama Slaw: These tacos are so flavorful that no one will miss the meat! Made with crispy baked cauliflower coated in a buttery hot sauce, a cooling jicama-carrot slaw, and a delicious cilantro crema. Vegan, nut-free, soy-free, and easy to make gluten-free. 17. Roasted Carrots and Dates: A gourmet, crowd pleasing side dish but are easy to make and made with affordable ingredients. A colorful, flavor-packed recipe that would make any dinner table sing! Bonus: Prefer grilled corn? Try this 10-ingredient Grilled Corn Salad instead! 19. Vegan Instant Pot Corn Chowder: This is the best corn chowder you will ever taste and it’s so easy, thanks to the Instant Pot! Featuring fresh corn and jalapeños, along with potatoes and cashews for a corn chowder that’s as creamy as a bisque. It’s a recipe from my cookbook, The Vegan Instant Pot Cookbook :) 20. Double Wrapped Black Bean and Corn Salad Tacos: In these double wrapped tacos, a soft corn tortilla gets spread with refried black beans, which become the “glue” that helps them adhere to the hard taco shell. It makes for an excellent combination of textures, or as my boyfriend says, “it makes tacos even more fun.” 22. Creamy Avocado Pea Gazpacho: Made with wholesome ingredients like avocados, peas, cucumbers, lime juice, cilantro, and coconut milk, this unique gazpacho is surprisingly creamy and satisfying. The perfect no-cook, 10-minute lunch or light dinner for hot days.   23. Spicy Korean Cucumber Salad: Smashed cucumbers are coated in an incredibly delicious sweet-salty-spicy-tangy Korean sauce. Refreshing, beyond flavorful, and an impressive yet easy side dish or appetizer for the summer. 

Eggplant

  1. 10-Ingredient Roasted Eggplant Pasta: This simple, 10-ingredient Roasted Eggplant Pasta makes a great weeknight vegan dinner. Pasta gets paired with roasted eggplant, zucchini ribbons, a roasted garlic dressing, and gremolata for lots of fresh flavor.
  2. Baingan Bharta: Baingan bharta is THE eggplant dish that will make you fall in love with eggplant! It’s a smoky eggplant mash mixed with a flavorful blend of garlic, ginger, spices, and tomatoes. Choose from the traditional method for the best results—smoking whole eggplants on an open flame—or the sauté method for something a little easier.
  3. Asparagus and Green Bean Salad with Tahini Dressing: Instead of salad greens, the base of this salad is blanched asparagus and green beans. They get paired with punchy shallots, juicy cherry tomatoes, and easy, creamy tahini dressing. (This is the third salad recipe in this roundup blog post).
  4. Smashed Chickpea Wraps with Kale-Basil Pesto: Made with simple, affordable ingredients like kale, chickpeas, and sweet potatoes, these wraps don’t skimp on flavor and are a great hearty lunch option. (This is the third meal in this roundup blog post).
  5. Creamy White Bean Soup with Kale and Gremolata: A hearty yet healthy easy soup! Vegan, gluten-free, and full of flavor thanks to three secret ingredients! I promise you this soup will exceed your expectations! Instant Pot instructions included.
  6. Crispy Sesame Tofu and Mushroom Lettuce Wraps: A light yet flavorful Asian-inspired dinner perfect for summer. Tofu and oyster mushrooms are baked on a sheet pan, then doused in a spicy and creamy almond-sesame sauce (that is truly addictive) and served in lettuce wraps.
  7. Vegan Mushroom Risotto: The best vegan mushroom risotto you’ll ever try! It’s creamy and velvety and bursting with umami, just like classic risotto but it’s dairy-free and vegan.
  8. Instant Pot Nectarine Berry Crisp: Get your bake on without turning on the oven! This is an easy dessert recipe made in the Instant Pot. Jammy blueberries and nectarines get cooked in the Instant Pot (just 1 minute) and are paired with a skillet-made crisp topping.
  9. Peach Panzanella Salad: A spin on the classic Tuscan bread salad, this peach panzanella salad is a delicious bread salad featuring summer’s finest produce: juicy peaches, velvety heirloom tomatoes, and fresh basil. Just 7 ingredients!
  10. Vegan Brown Butter Peach Cobbler: This is the most indulgent and delicious peach cobbler you’ll ever taste! A fruity brown butter cobbler made vegan, but no one will ever know! Sticky and caramelized on the outside, fluffy and light on the inside. 
  11. Easy Mango Avocado Salsa: Made with juicy mangos, creamy avocado, and chili peppers, this Mango Avocado Salsa is sweet yet tangy, refreshing yet a little spicy, and perfect for summer grilling season and barbecues. Feel free to throw in some chopped red/yellow/orange bell peppers for a refreshing crunch!
  12. 15-Minute Vegan Chili Garlic Noodles Perfect for busy weeknights, these vegan chili garlic noodles are made with udon noodles, bell pepper, edamame, herbs and a delightful garlic chili oil. They can be made in just 15 minutes and are loaded with flavor: savory, nutty, garlicky, and spicy!
  13. Herbed Vegan Potato Salad: Just as creamy as classic potato salad but so much better for you and more flavorful! This mayo-free vegan potato salad features perfect tender potatoes coated in a creamy, tangy dressing that’s packed with fun flavors and takes just 30 minutes. Perfect side dish for BBQs, potlucks, and picnics.
  14. Vegan Vanilla Layer Cake with Raspberry Jam: An extremely tender, light and fluffy yet buttery vanilla layer cake sandwiched between layers of homemade raspberry jam and tangy buttercream frosting! So decadent and delicious and perfect for special occasions!
  15. Tomato and White Bean Casserole: This panzanella-inspired Tomato and White Bean Casserole is bursting with fresh flavor from cherry tomatoes and shallots, mixed between layers of crunchy toasted bread, and topped with a nutty cashew parmesan and a caper gremolata. 
  16. Crispy Zucchini and Corn Casserole: Featuring layers of zucchini and summer squash along with charred corn mixed in a fragrant basil sauce, and layered with marinara, vegan cheese and crispy bread crumbs, this is the perfect appetizer for late summer entertaining.

Big Vegan Flavor

Techniques and 150 recipes to master vegan cooking. I hope you enjoyed this roundup of 45+ Seasonal Recipes to Make in August! If you make one of these recipes, please leave a comment on the blog post :)

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