I was going to suggest bean salad, but that would take a lot of cooking; otoh, it's kind of low supervision cooking where you just leave it there for hours, but if you use the same basic recipe or mix as the five or seven bean soups (if you like those), those are amazing.

I'm trying to think of what else I make during July and August in Texas that would qualify vegetarian/vegan--potato salad, pea salad (very good, with mushrooms, can make in five minutes), and cold potato soup (though again, cooking first before the chilling, which still hits the dear god it's five thousand degrees and I'm in the kitchen limit).

*sends support*