Gather Magazine

Perfect plant-based picnic recipes

Looking for easy vegetarian picnic dishes? From veggie salads to mini quiches and curried chickpea patties, these bite-sized goodies can be laid out at the park, on a beach or even as a make-ahead grazing buffet at home

The best picnic fare travels well, is quick to assemble, easy to eat by hand and can be happily made ahead. Here are three of our favourite plant-based picnic recipes.

Baked pumpkin and quinoa salad

Makes: 2–4 servings

  • 2 pumpkin wedges
  • 1 tsp olive oil
  • 170g tricoloured quinoa
  • 120g mixed lettuce leaves
  • Goat’s cheese
  • A few sprigs of dill
  • Salt and pepper, to taste
  1. Preheat the oven to 180°C. Line a tray with baking paper. 
  2. Place the pumpkin wedges, skin on, onto the tray and drizzle with a little olive oil. Rub the oil into both sides and season with salt and pepper. Bake until cooked through and golden brown. Set aside to cool.
  3. Cook the quinoa as per the packet instructions. Set aside to cool.
  4. To serve, arrange the cooked quinoa, baked pumpkin and lettuce mix on a serving platter. Add chunks of goat’s cheese and the sprigs of dill, then dig in.

Broccoli, kale and goat’s cheese mini quiches

Makes: 12

  • 700g firm tofu
  • 125ml plant milk (we used soy)
  • 4 tbsp cornflour
  • ½ tsp ground nutmeg
  • 1 tbsp maple syrup
  • 30g nutritional yeast
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 120g kale, shredded
  • 90g broccoli, cut into small florets
  • 2 tbsp parsley, chopped
  • 1 tbsp dill, chopped
  • Wholemeal pita bread
  • 1 red pepper, cut into small strips
  • Goat’s cheese
  • Salt and pepper, to taste
  1. Preheat the oven to 200°C. Set aside two non-stick six-hole muffin trays.
  2. To a food processor or blender, add the tofu, plant milk, cornflour, nutmeg, maple syrup and nutritional yeast. Process to a ricotta-cheese-like consistency, then set aside.
  3. Heat a frying pan and sauté the onion (no oil) for one minute. Add the garlic and sauté for a further two minutes. Add the kale and broccoli, mix well, and sauté until softened.
  4. To a large bowl, add the tofu mixture, sautéed vegetables and fresh herbs, then mix to combine. Season with salt and pepper to taste.
  5. Cut the pita bread into smaller rounds, then press into the muffin trays to form the crust of the mini quiches. Spoon quiche mixture into each case and top with strips of red pepper and chunks of goat’s cheese. Bake in the oven for 20 minutes or until golden-brown. Enjoy!

Curried potato and chickpea patties

Makes: 12

  • 4 medium potatoes 
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 1 tin of chickpeas, drained
  • 1 tbsp curry powder
  • 30g nutritional yeast
  • 20g parsley, chopped
  • Salt and pepper, to taste
  1. Preheat the oven to 200°C. Line a tray with baking paper.
  2. Place the whole potatoes, skin on, into a saucepan and cover with cold water. Bring to a boil and cook until tender. Drain and then place in the fridge to cool.
  3. Meanwhile, add the onion and garlic to a frying pan and sauté gently (no oil) until softened.
  4. To a large bowl, add the cooled potatoes, sautéed onion and garlic, chickpeas, curry powder, nutritional yeast and 10g fresh parsley. Mash with a potato masher until well combined. Season with salt and pepper, then shape into 12 patties.
  5. Place the patties onto the lined tray and bake in the oven for 30 minutes or until golden brown. Set aside to cool.
  6. Serve garnished with the extra parsley and your favourite sauces or dips.

TIP These are delicious served with mango chutney and lime pickle.

Recipes: Adam Guthrie

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