4 Easy Vegan Picnic Recipes

4 Easy Vegan Picnic Recipes Recipe

By Hot For Food

🔪Prep Time: 15 minutes


1 bottle red wine

3 oz french brandy

2 C fresh squeezed orange juice

2 C chopped fruits (orange slices, apple slices, lime slices, frozen strawberries)

4 to 6 whole wheat wraps

1 1/2 avocados

1/2 lime, juiced

1/4 tsp cayenne

sea salt & ground black pepper, to taste

1/8 C fresh basil leaves, roughly chopped

3/4 C hummus

1/8 C sundried tomatoes, finely chopped

1/8 C pitted kalamata olives, finely chopped

1 C natural peanut butter (or nut butter of choice)

1 1/2 C almond flour

1/2 C vegan chocolate chips

1/4 C sweetened shredded coconut


1Divide the red wine evenly into both large mason jars. Then add 1 1/2 oz of brandy per jar.

2Submerge fruits into the mixture and top with 1 cup of orange juice per jar and a few ice cubes.

3Seal the jars and refrigerate until ready to go!

4Mash the avocado with lime juice, cayenne, salt and pepper until very smooth. Spread an even layer on top of 2 wraps. Add roughly chopped basil on top of the avocado mash. Then roll the wrap tightly end to end. Cut with a sharp serrated knife into pin wheel rounds

5Another option is you can place another wrap with a little bit of spread on the inside, face down onto the top to make a quesadilla. Then cut into triangles.

6Do the same for the hummus wraps and add sundried tomatoes and/or olives on top of the hummus layer. Keep refrigerated or in a cooler.

7In a large mixing bowl combine peanut butter, almond flour, and chocolate chips with your hands until it forms a cookie dough like consistency. It shouldn’t be too dry or too sticky. Be sure to stir the peanut butter very well to mix in the oil that settles on top!

8Roll the cookie dough into bite sized balls and roll in shredded coconut. Freeze for longer storage or refrigerate until ready to serve or take on your picnic.

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