a glass of vegan pink slaw surrounded by salad leaves on a white background

In Season Vegan: July

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It’s July! I know I say this every year, but time is just flying lately. My guess is you say that too! 🙂 July is usually the month where the sun truly comes out to greet us. Summer is when we meet up with friends, have far too much to drink and leave our worries behind.

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Why you should be eating the seasons

When food isn’t in season, it has to be forced in energy guzzling hothouses or shipped in from overseas. This isn’t only bad for our planet: the fruit and veg taste best when they are at their natural peak. It is widely believed that fruit and veg that is in season retains more of its nutritional value as it hasn’t spent weeks being transported across the globe. In short: it tastes better, it’s better for our planet, it’s better for our bodies and it’s often better for our wallets too.

The seasonal fruit and veg boxes* from Riverford make seasonal eating even easier, with familiar favourites and more exotic varieties delivered to your doorstep every week.

beetroot
Photo by Hoàng Vấn on Unsplash

What’s in season in July?

Here is my pick of this season’s vegan ingredients. I use Eat the Seasons for all my seasonal lists (non-vegan website).

Fruit

Apricots, bilberries, blueberries, cherries, gooseberries, kiwi fruit, melons, peaches, strawberries

Vegetables

Artichoke, aubergine, beetroot, broad beans, broccoli, carrots, chillies, courgettes, fennel, french beans, garlic, jersey royal new potatoes, kohlrabi, lettuce & salad leaves, mangetout, new potatoes, onions, pak choi, peas, radishes, rocket, runner beans, samphire, spinach, spring onions, tomatoes, turnips, watercress, wild nettles

Other

Basil, chervil, chives, coriander, dill, elderflowers, oregano, mint, nasturtium, parsley (curly), parsley (flat-leafed), rosemary, sage, sorrel, tarragon, thyme

January | February | March | April | May | June

July | August | September | October | November | December

Breakfast

A watermelon and strawberry smoothie like this one from A Daily Smoothie would be a lovely way to start the day.

My layered berry breakfast jar is perfect for outdoor eating. Screw a lid on the jar and head for the hills!

Lunch

Lazy Cat Kitchen brings us these delicious zucchini (courgette) fritters which are a great finger food for small hands!

This baba ganoush recipe from Cook With Manali is a winner. Whiz it up, pop it in a jar and pack some pitta and veggie sticks for a special lunchbox!

Dinner

I’ve seen this broccoli lemon chickpea pasta from Making Thyme For Health around before and not got around to trying it. A healthy pasta salad is perfect for a picnic or even to just laze around on the lawn and eat.

This kohlrabi and mushroom soup from Happy and Harried looks like a wonderful dinner for those few unseasonably cold and rainy evenings.

vegan pink slaw in a glass with red and green chard, red mustard leaves and a glass bowl of green olives on a white background

Snacks and sides

My vegan pink slaw is a family favourite. This will always have a place in our picnic basket!

Salsa is one of the simplest things to make at home, but many people overlook this for storebought. Once you figure out the basics like this recipe from Noshtastic, there are all sorts of customisations you can try!

Desserts

I love a hidden veggie dessert and this kiwi lime slice by Kids Eat by Shanai is no exception. I’d probably prefer it with a biscuit base but it looks pretty customisable!

Speaking of hidden veggie desserts – this chocolate and beetroot layer cake from Gather and Feast is probably the king of such desserts. It takes a fair bit of work, but for a special occasion it would be amazing. I’ve got my eye on this for the last day of school!


I’d love to see your seasonal eats this month – tag me on Instagram and use the hashtag #inseasonvegan so I can see what you’re eating.

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