Summer grilling season is perfect for exciting, satisfying meatless meals. Grilled tofu shines with a smoky or spicy marinade, and vegan sausages keep getting better. But it’s the sides and sauces that truly elevate the plate. The rich, salty flavor of kalamata olives pairs beautifully with roasted veggies, while pepperoncini peppers add a fresh, gentle kick. If you love a touch of sweetness, try grilled pumpkin with a drizzle of olive oil—it’s simply divine!
And of course, a great pasta salad can’t be missing: the grilled pepper spread version is creamy, rich, and pairs perfectly with grilled dishes. This kind of menu is not only tasty but colorful, varied, and totally satisfying—even without meat.
Here are two recipes that are must-haves for your summer vegan kitchen—both quick, simple, and bursting with flavor.
Veggie Pasta Salad
- Prep time: 30 minutes
- Serves: about 8 people
Ingredients:
- 450 g dmBio spirelli pasta
- 1 jar dmBio chickpeas, rinsed and drained
Add to taste:
- cherry tomatoes, washed and halved
- thinly sliced dmBio pepperoncini peppers (reserve the juice)
- dmBio kalamata olives, halved
- dmBio grilled pumpkin
- cubed mozzarella cheese
- fresh baby spinach, roughly chopped
- + 2-3 tablespoons dmBio tomato sauce with grilled peppers
Italian Dressing:
- 120 ml dmBio extra virgin olive oil
- 60 ml red wine vinegar
- 30 ml reserved pepperoncini juice
- 45 ml finely chopped shallots
- 2 cloves garlic, minced
- 2 teaspoons dried oregano and parsley
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Preparation:
- Cook the pasta according to package instructions in plenty of salted water, then drain and set aside.
- Mix olive oil, red wine vinegar, pepperoncini juice, shallots, and garlic. Then add herbs, salt, and pepper. Stir well and let it rest for 1-2 hours before serving.
Why Choose Organic Products?
- dmBio smoked tofu is made from soybeans grown in Austria using organic farming. Its bold flavor comes from beechwood smoking. It’s especially delicious pan-fried on both sides, perfect for veggie dishes, pasta sauces, pizzas, or crispy salads. I even ground it to make vegan bolognese and crepe fillings.
- The dmBio vegan sausage stick, made from tofu and wheat protein, is a tasty meat-free alternative to traditional grilled sausages. You can pan-fry it until crispy or grill it, serving with salad or grilled veggies.
- dmBio spirelli pasta is crafted from 100% Italian durum wheat semolina using traditional methods and bronze dies, giving it a rough texture that holds sauces beautifully. It’s ideal for casseroles and pasta salads and pairs well with dmBio pasta and pesto sauces.
- The distinctive dmBio chickpeas are perfect for salads, one-pot dishes, vegetable meals, or for making hummus and other veggie dips.
- dmBio green pepperoncini peppers are handpicked and carefully preserved in brine at a Greek family-run facility.
- The dmBio kalamata olives come from sun-kissed Mediterranean regions, hand-harvested and preserved in sea salt water with a touch of vinegar. These pitted olives are perfect for Mediterranean salads and sauces or enjoyed on their own or on pizza.
- dmBio grilled pumpkin in olive oil is a flavorful, spiced appetizer straight from Tuscany. The grilled pumpkin is preserved in extra virgin olive oil and wine vinegar, seasoned with chili, and makes a great side dish.
- The authentic Italian dmBio tomato sauce with grilled peppers brings the sunny Mediterranean flavors to your kitchen. This sweet sauce is made from sun-ripened fresh tomatoes and aromatic grilled peppers, perfect for pasta dishes and gnocchi.
- Top-quality dmBio extra virgin olive oil is produced by an Italian family business with generations of olive oil expertise. Its medium-fruity, balanced flavor is ideal for light frying, steaming, and salad dressings. A versatile, premium ingredient no kitchen should be without.
The best part? You can easily find all these products on dm shelves or in the dm Online Shop—just as easily as you can whip up these recipes.
