Vegan May Day Picnic (Preparation Time: 1 hour, Serves: 4)
recipe

Enjoy a delightful vegan picnic with fresh salads, savory pastries, and sweet treats.

Ingredients:

- Asparagus Potato Salad
- Fresh asparagus
- Boiled potatoes
- Olive oil
- Lemon juice
- Salt and pepper
- Nutty Pulled Oats Mango Salad
- Pulled oats
- Fresh mango
- Lettuce
- Nuts (e.g., walnuts)
- Dressing (olive oil, lemon)
- Stuffed Puff Pastry Horns
- Puff pastry
- Vegan filling (e.g., vegetables, tofu)
- Coconut Donuts
- Coconut milk
- Wheat flour
- Sugar
- Baking powder
- Chili Ginger Sima (Fermented Lemonade)
- Water
- Sugar
- Ginger
- Chili
- Yeast

Instructions:

1. Prepare the asparagus potato salad: Boil the potatoes and asparagus. Mix in olive oil, lemon juice, salt, and pepper.
2. Make the nutty pulled oats mango salad: Cook the pulled oats and mix with diced mango, lettuce, and nuts. Drizzle with dressing.
3. Prepare the stuffed puff pastry horns: Fill puff pastry with vegan filling, shape into horns, and bake in the oven until golden brown.
4. Bake the coconut donuts: Mix the ingredients together and bake the batter. Let cool and enjoy.
5. Prepare the chili ginger sima: Boil water and sugar, add grated ginger, chili, and yeast. Allow to ferment.
6. Don't forget to pack vegan sausages and sweet potato falafels for the picnic.
Enjoy your delicious vegan May Day picnic!

Nutritional Information (per serving):

- Calories: 450
- Protein: 15g
- Fat: 20g
- Carbohydrates: 60g
- Fiber: 10g

Reviews: 3.6 (438 reviews) ★★★★★ share