32+ Healthy and Tasty Spring Onion Vegan Recipes to Brighten Your Day

Spring onions, with their delicate yet bold flavor, are a versatile ingredient that can elevate any dish.

Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, spring onion vegan recipes are a great way to enjoy a burst of fresh flavor.

These vibrant vegetables are not only tasty but also packed with nutrients, making them an excellent choice for everything from soups and salads to stir-fries and tacos.

In this blog, we’re sharing over 32+ spring onion vegan recipes that will inspire you to get creative in the kitchen.

Whether you’re craving something savory, tangy, or comforting, you’ll find something in this collection to suit every palate and occasion.

So, let’s dive into these exciting plant-based recipes that will bring the fresh, zesty taste of spring onions to your table.

32+ Healthy and Tasty Spring Onion Vegan Recipes to Brighten Your Day

Spring onions are a wonderful ingredient to have on hand in your kitchen, especially when it comes to vegan cooking.

Their mild, oniony flavor can add depth and brightness to a variety of dishes, making them a perfect addition to your plant-based meals.

Whether you’re preparing a quick weeknight dinner or planning a weekend feast, these 32+ spring onion vegan recipes offer plenty of options to satisfy every craving.

From salads and sandwiches to soups and stir-fries, these recipes are not only delicious but also packed with health benefits.

So, next time you’re at the grocery store, be sure to grab a bunch of spring onions and experiment with these vibrant, easy-to-make dishes.

Enjoy exploring the endless possibilities and flavors that spring onions bring to your vegan cooking!

Spring Onion and Chickpea Stir-Fry

This quick and flavorful Spring Onion and Chickpea Stir-Fry is a delightful plant-based dish that’s perfect for busy weeknights. The combination of crispy spring onions, hearty chickpeas, and a savory sauce creates a satisfying meal that’s both nutritious and delicious. It’s simple to prepare yet bursting with flavors that highlight the unique taste of spring onions.

Ingredients

• 2 tbsp olive oil
• 1 bunch of spring onions, sliced (white and green parts separated)
• 3 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 tsp freshly grated ginger
• 1 tbsp sesame seeds (optional)
• Cooked rice or quinoa, for serving

Instructions

1. Heat olive oil in a large skillet or wok over medium heat. Add the white parts of the spring onions and garlic. Sauté for 2 minutes until fragrant.
2. Add the chickpeas and red bell pepper to the skillet. Stir-fry for 5 minutes until the chickpeas are slightly crispy and the bell pepper is tender.
3. In a small bowl, whisk together soy sauce, maple syrup, sesame oil, and grated ginger. Pour the sauce over the chickpea mixture and toss well to coat.
4. Stir in the green parts of the spring onions and cook for 1 more minute.
5. Garnish with sesame seeds if desired and serve hot over rice or quinoa.

This Spring Onion and Chickpea Stir-Fry is an easy, one-pan recipe that brings vibrant flavors to your plate. It’s an excellent choice for a healthy, plant-based dinner or meal prep option. Customize it by adding your favorite vegetables or adjusting the sauce to suit your taste.

Spring Onion and Potato Vegan Frittata

This Spring Onion and Potato Vegan Frittata is a protein-packed breakfast or brunch recipe that’s entirely egg-free. The creamy texture comes from chickpea flour, and the spring onions add a fresh, zesty flavor that pairs beautifully with tender potatoes. It’s an ideal dish for sharing or enjoying as leftovers throughout the week.

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 1/4 tsp turmeric powder
• 1/4 tsp black salt (kala namak)
• 1 tbsp olive oil
• 1 medium potato, thinly sliced
• 1 bunch of spring onions, chopped (white and green parts separated)
• 1/2 cup cherry tomatoes, halved
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a round baking dish or oven-safe skillet.
2. In a mixing bowl, whisk together chickpea flour, water, turmeric, black salt, salt, and pepper until smooth. Set aside.
3. Heat olive oil in a skillet over medium heat. Sauté the potato slices until tender, about 8 minutes. Add the white parts of the spring onions and cook for 2 more minutes.
4. Pour the chickpea flour mixture over the potatoes. Top with cherry tomatoes and the green parts of the spring onions.
5. Transfer the skillet to the oven and bake for 20-25 minutes or until the frittata is firm and golden.
6. Let cool for 5 minutes before slicing and serving.

This Spring Onion and Potato Vegan Frittata is a versatile dish perfect for breakfast, brunch, or even dinner. Packed with protein and flavor, it’s a great way to start your day or impress guests at your next gathering. Pair it with a fresh salad for a complete meal.

Spring Onion and Coconut Noodle Soup

This soothing Spring Onion and Coconut Noodle Soup is a comforting bowl of warmth, ideal for cooler days. The spring onions lend a mild sharpness that balances the rich creaminess of coconut milk. It’s a light yet satisfying vegan meal, ready in under 30 minutes.

Ingredients

• 2 tbsp sesame oil
• 1 bunch of spring onions, chopped (white and green parts separated)
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp red curry paste
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 6 oz rice noodles
• 1 cup mushrooms, sliced
• 1 cup baby spinach
• 1 tbsp soy sauce
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions

1. Heat sesame oil in a large pot over medium heat. Sauté the white parts of the spring onions, garlic, and ginger for 2 minutes.
2. Add the red curry paste and cook for another minute until fragrant.
3. Pour in the vegetable broth and coconut milk. Bring to a simmer.
4. Add the rice noodles, mushrooms, and soy sauce. Cook for 6-8 minutes or until the noodles are tender.
5. Stir in baby spinach, lime juice, and the green parts of the spring onions. Cook for 1 more minute.
6. Serve hot, garnished with fresh cilantro and additional lime wedges if desired.

The Spring Onion and Coconut Noodle Soup is a beautiful blend of creamy, spicy, and zesty flavors. It’s perfect for a quick, healthy meal and is incredibly easy to customize with your favorite vegetables or protein alternatives. This dish is sure to become a go-to comfort food in your vegan recipe rotation.

Spring Onion and Avocado Toast

This Spring Onion and Avocado Toast is a vibrant and refreshing twist on the classic avocado toast. The crunchy, slightly spicy spring onions complement the creamy avocado, creating a delightful texture and flavor contrast. It’s an easy-to-make, nutritious breakfast or snack that will leave you feeling full and energized for hours.

Ingredients

• 2 ripe avocados
• 1 bunch of spring onions, thinly sliced
• 4 slices of whole-grain bread (or gluten-free bread)
• 1 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper, to taste
• Red pepper flakes (optional)
• Fresh cilantro or parsley, for garnish

Instructions

1. Toast the slices of bread until golden and crispy.
2. While the bread is toasting, mash the avocados in a bowl and mix in the lemon juice, salt, and pepper.
3. Once the bread is toasted, drizzle a little olive oil on each slice.
4. Spread a generous amount of mashed avocado on top of each toast.
5. Sprinkle the sliced spring onions over the avocado and garnish with red pepper flakes for a bit of heat, if desired.
6. Finish with fresh cilantro or parsley and serve immediately.

This Spring Onion and Avocado Toast is a fresh, healthy, and satisfying meal that’s perfect for any time of the day. The creamy avocado combined with the bite of spring onions creates a delicious flavor profile, while the crunchy bread gives the perfect base. Enjoy it as a quick breakfast, lunch, or snack!

Spring Onion and Tofu Scramble

The Spring Onion and Tofu Scramble is a vegan alternative to traditional scrambled eggs, made using firm tofu as the base. The spring onions add a burst of flavor and freshness, complementing the tofu’s soft, savory texture. It’s a protein-packed, flavorful dish that can be enjoyed for breakfast or as a quick lunch or dinner.

Ingredients

• 1 block firm tofu, drained and crumbled
• 2 tbsp olive oil
• 1 bunch of spring onions, sliced
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1 tbsp nutritional yeast
• Salt and pepper, to taste
• 1/2 cup spinach, chopped (optional)
• 1/4 cup diced tomatoes (optional)
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the spring onions and sauté for 2-3 minutes until softened.
2. Crumble the tofu into the skillet and cook, stirring occasionally, for 5 minutes until it begins to brown slightly.
3. Add turmeric, cumin, nutritional yeast, salt, and pepper to the tofu and mix well.
4. If desired, stir in spinach and tomatoes and cook for an additional 2-3 minutes until the spinach wilts.
5. Garnish with fresh cilantro and serve hot.

This Spring Onion and Tofu Scramble is a delicious and hearty breakfast that will satisfy your cravings without any animal products. The combination of tofu and spring onions creates a flavorful, protein-rich meal that will keep you fueled throughout the day. Add some spinach or tomatoes for extra nutrition, and you’ve got a versatile, plant-based dish that’s perfect for any occasion.

Spring Onion and Vegan Cream Cheese Bagels

These Spring Onion and Vegan Cream Cheese Bagels are a savory, indulgent treat that’s easy to prepare. The creamy, dairy-free cream cheese pairs perfectly with the crisp freshness of spring onions, creating a delightful topping for toasted bagels. Whether for breakfast, brunch, or a snack, this vegan twist on a classic will leave you craving more.

Ingredients

• 4 bagels (any variety)
• 1 cup vegan cream cheese
• 1 bunch of spring onions, finely chopped
• 1 tbsp sesame seeds (optional)
• Fresh dill, for garnish (optional)
• Salt and pepper, to taste

Instructions

1. Toast the bagels until they are crispy and golden brown.
2. While the bagels are toasting, mix the vegan cream cheese with chopped spring onions in a small bowl. Add salt and pepper to taste.
3. Once the bagels are toasted, spread a generous amount of the spring onion cream cheese mixture on each half.
4. Garnish with sesame seeds and fresh dill for added flavor and texture.
5. Serve immediately and enjoy!

These Spring Onion and Vegan Cream Cheese Bagels are a satisfying, flavorful snack or meal. The combination of tangy cream cheese and the sharp bite of spring onions creates a delicious topping for crispy, toasted bagels. With the option to add sesame seeds and dill, you can easily customize this dish to suit your tastes. Perfect for busy mornings or leisurely brunches!

Spring Onion and Sweet Potato Vegan Tacos

These Spring Onion and Sweet Potato Vegan Tacos are packed with vibrant flavors and textures, making them an ideal choice for taco night. Roasted sweet potatoes bring natural sweetness, while the spring onions add a sharp crunch. Paired with a zesty avocado salsa and warm tortillas, this dish is an easy-to-make, plant-based meal that everyone will love.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper, to taste
• 1 bunch of spring onions, sliced
• 1 avocado, diced
• 1/2 cup diced tomatoes
• 1 tbsp lime juice
• 8 small corn tortillas
• Fresh cilantro, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender.
3. While the sweet potatoes are roasting, prepare the avocado salsa by combining diced avocado, tomatoes, lime juice, and a pinch of salt in a bowl.
4. Once the sweet potatoes are done, heat the corn tortillas in a dry skillet for 1-2 minutes per side.
5. Assemble the tacos by adding roasted sweet potatoes and sliced spring onions to each tortilla. Top with avocado salsa and garnish with fresh cilantro.
6. Serve immediately and enjoy!

These Spring Onion and Sweet Potato Vegan Tacos offer a perfect balance of sweet and savory flavors with every bite. The roasted sweet potatoes are rich in flavor and the spring onions bring a satisfying crunch. The avocado salsa adds a creamy, refreshing element that ties the tacos together. Perfect for a casual weeknight dinner or a fun weekend gathering.

Spring Onion and Mushroom Vegan Risotto

This creamy Spring Onion and Mushroom Vegan Risotto is a comforting and elegant dish that’s easy to make. The earthy mushrooms complement the fresh, zesty flavor of the spring onions, while the Arborio rice absorbs all the savory flavors of the vegetable broth. A splash of white wine and a drizzle of vegan cream create a rich and velvety texture that makes this risotto irresistible.

Ingredients

• 1 tbsp olive oil
• 1 bunch of spring onions, chopped
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth, warmed
• 1/4 cup vegan cream or cashew cream
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the chopped spring onions and cook for 2-3 minutes, until softened.
2. Add the mushrooms to the skillet and sauté for an additional 5 minutes until they release their moisture and become tender.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. If using, add the white wine and cook until it’s mostly absorbed by the rice.
5. Gradually add the warmed vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth. Continue this process until the rice is creamy and tender, about 18-20 minutes.
6. Stir in the vegan cream and season with salt and pepper to taste.
7. Serve the risotto hot, garnished with fresh parsley.

This Spring Onion and Mushroom Vegan Risotto is a delicious, comforting dish that’s both creamy and packed with flavor. The rich, umami taste of the mushrooms pairs beautifully with the bright and mild taste of the spring onions, creating a dish that’s hearty yet light. Whether served as a main course or a side, this risotto is perfect for any occasion.

Spring Onion and Lentil Salad

The Spring Onion and Lentil Salad is a light, fresh, and protein-packed meal that’s perfect for lunch or dinner. The earthy lentils are paired with crisp spring onions, vibrant bell peppers, and a tangy lemon vinaigrette for a refreshing salad that’s both satisfying and nutritious. It’s easy to prepare, making it an excellent option for meal prep or a quick weeknight dinner.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 1 bunch of spring onions, thinly sliced
• 1 red bell pepper, diced
• 1/2 cucumber, diced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Cook the lentils according to package instructions (usually 20-25 minutes) until tender. Drain and set aside to cool.
2. In a large bowl, combine the cooked lentils, spring onions, bell pepper, and cucumber.
3. In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper.
4. Pour the dressing over the lentil mixture and toss until everything is evenly coated.
5. Garnish with fresh parsley and serve.

This Spring Onion and Lentil Salad is a wholesome, satisfying dish that’s packed with flavor and protein. The lentils provide a hearty base, while the crisp spring onions and vegetables add freshness and crunch. The tangy lemon vinaigrette ties the salad together beautifully, making it a light yet filling meal. This is a great option for a healthy lunch or as a side dish at dinner.

Spring Onion and Chickpea Vegan Patties

These Spring Onion and Chickpea Vegan Patties are savory, satisfying, and full of flavor. The chickpeas form a hearty base, while the spring onions provide a burst of freshness and crunch. These patties are perfect for a quick weeknight dinner, a sandwich filling, or a tasty snack. They’re also easy to customize with your favorite herbs and spices, making them a versatile addition to any meal.

Ingredients

• 1 can (15 oz) chickpeas, drained and mashed
• 1 bunch of spring onions, chopped
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 2 tbsp ground flaxseed (mixed with 6 tbsp water to form a flax egg)
• 1 tbsp olive oil
• 1 tsp cumin powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Olive oil for frying

Instructions

1. In a large bowl, combine the mashed chickpeas, chopped spring onions, breadcrumbs, flax egg, cumin, smoked paprika, salt, and pepper. Mix until well combined.
2. Shape the mixture into small patties, about 2-3 inches wide.
3. Heat olive oil in a frying pan over medium heat. Once hot, cook the patties for 3-4 minutes on each side, until golden and crispy.
4. Once cooked, remove from the pan and set aside on a paper towel-lined plate.
5. Serve warm with a side salad, in a wrap, or as a sandwich filling.

These Spring Onion and Chickpea Vegan Patties are a flavorful, protein-packed option for any meal. The chickpeas provide a satisfying texture, while the spring onions add a touch of freshness. Perfect for serving in a variety of ways, from sandwiches to salads, these patties are easy to make and sure to impress.

Spring Onion and Tomato Vegan Pasta

This Spring Onion and Tomato Vegan Pasta is a fresh, light, and incredibly flavorful dish. The combination of ripe tomatoes, sautéed spring onions, and fresh herbs creates a simple yet satisfying sauce that coats the pasta beautifully. It’s an ideal meal for a busy weeknight when you need something quick, delicious, and plant-based.

Ingredients

• 8 oz pasta of your choice (spaghetti, penne, or fusilli)
• 2 tbsp olive oil
• 1 bunch of spring onions, sliced
• 2 cups cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Vegan Parmesan (optional)

Instructions

1. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add the sliced spring onions and sauté for 2-3 minutes, until soft.
3. Add the minced garlic and red pepper flakes (if using) and cook for another 1-2 minutes until fragrant.
4. Stir in the cherry tomatoes and cook for 5-7 minutes, until they begin to break down and release their juices.
5. Add the cooked pasta to the skillet, along with the reserved pasta water, and toss to combine. Season with salt and pepper to taste.
6. Remove from heat and stir in fresh basil. Serve with a sprinkle of vegan Parmesan if desired.

This Spring Onion and Tomato Vegan Pasta is a simple yet satisfying dish bursting with fresh, vibrant flavors. The sweet, juicy tomatoes and mild spring onions make a perfect pairing, while the red pepper flakes add a subtle kick. It’s a quick, comforting meal that’s perfect for any time of the week.

Spring Onion and Carrot Vegan Soup

This Spring Onion and Carrot Vegan Soup is a warm, soothing, and nourishing dish that’s perfect for chilly days. The sweetness of the carrots and the mild sharpness of the spring onions blend beautifully to create a hearty, flavorful soup. It’s easy to make, packed with nutrients, and full of comforting flavors that will warm you from the inside out.

Ingredients

• 2 tbsp olive oil
• 1 bunch of spring onions, chopped
• 4 large carrots, peeled and diced
• 3 cups vegetable broth
• 1/2 tsp cumin powder
• 1/2 tsp ground ginger
• Salt and pepper, to taste
• 1/4 cup coconut milk (optional for creaminess)
• Fresh parsley or cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped spring onions and sauté for 2-3 minutes, until softened.
2. Add the diced carrots and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the carrots are tender.
4. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
5. Stir in cumin, ground ginger, salt, and pepper. For added creaminess, stir in coconut milk.
6. Garnish with fresh parsley or cilantro before serving.

This Spring Onion and Carrot Vegan Soup is a heartwarming dish that’s full of flavor and nutrients. The natural sweetness of the carrots and the mild tang of the spring onions make a delightful combination, while the spices enhance the overall warmth of the soup. Perfect for a light lunch or dinner, this soup is both nourishing and comforting.

Spring Onion and Tofu Stir-Fry

This Spring Onion and Tofu Stir-Fry is a quick, nutritious, and flavor-packed meal. The crispy tofu and crisp spring onions are sautéed together with colorful bell peppers and a savory sauce that adds depth to the dish. This stir-fry is perfect for a weeknight dinner or meal prep and can be served with rice or noodles for a complete meal.

Ingredients

• 1 block firm tofu, pressed and cubed
• 1 tbsp olive oil
• 1 bunch of spring onions, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp maple syrup or agave syrup
• 1 tbsp sesame seeds (optional)
• Cooked rice or noodles, for serving

Instructions

1. Press the tofu to remove excess moisture and cut it into small cubes.
2. Heat olive oil in a large skillet over medium heat. Add the tofu cubes and cook for 6-8 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the pan and set aside.
3. In the same skillet, add the sliced spring onions, bell peppers, and garlic. Sauté for 3-4 minutes until the vegetables are tender but still crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and maple syrup.
5. Return the tofu to the pan, pour the sauce over it, and toss everything to coat evenly. Cook for an additional 2-3 minutes to heat through.
6. Serve over cooked rice or noodles and garnish with sesame seeds if desired.

This Spring Onion and Tofu Stir-Fry is a savory and satisfying dish that’s full of flavor and texture. The crispy tofu adds a hearty element, while the spring onions and bell peppers bring freshness and crunch. With its simple yet tasty sauce, this stir-fry is a great way to enjoy a plant-based meal that’s quick and delicious.

Spring Onion and Avocado Vegan Toast

This Spring Onion and Avocado Vegan Toast is an easy and nutritious breakfast or snack option. The creamy avocado is spread over toasted bread and topped with sliced spring onions, creating a flavorful and satisfying meal. You can add a drizzle of olive oil, a sprinkle of red pepper flakes, and a squeeze of lemon juice to elevate the taste. It’s simple, quick, and perfect for busy mornings or a light lunch.

Ingredients

• 2 slices of whole grain bread
• 1 ripe avocado
• 1 bunch of spring onions, sliced
• 1 tbsp olive oil (optional)
• 1/2 tsp red pepper flakes (optional)
• Juice of 1/2 lemon
• Salt and pepper, to taste

Instructions

1. Toast the slices of bread until golden brown.
2. While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until smooth or leave it chunky, depending on your preference.
3. Spread the mashed avocado evenly onto the toasted bread.
4. Top with sliced spring onions and a drizzle of olive oil if desired.
5. Add red pepper flakes, a squeeze of lemon juice, and season with salt and pepper to taste.
6. Serve immediately and enjoy!

This Spring Onion and Avocado Vegan Toast is a simple yet delicious meal that’s perfect for any time of day. The creamy avocado pairs perfectly with the fresh, mild flavor of the spring onions, while the optional toppings add extra depth. It’s a healthy and satisfying dish that’s ready in just minutes, making it a great choice for busy mornings or a quick snack.

Spring Onion and Spinach Vegan Quiche

This Spring Onion and Spinach Vegan Quiche is a savory, plant-based twist on the classic quiche. With a crispy crust and a creamy tofu-based filling, this quiche is packed with nutritious vegetables, including fresh spring onions and spinach. It’s perfect for brunch, lunch, or dinner and can be made ahead for an easy meal throughout the week.

Ingredients

• 1 pre-made vegan pie crust (or homemade if preferred)
• 1 tbsp olive oil
• 1 bunch of spring onions, chopped
• 2 cups fresh spinach, chopped
• 1 block firm tofu, drained and pressed
• 1/4 cup nutritional yeast
• 1 tbsp dijon mustard
• 1 tsp turmeric
• Salt and pepper, to taste
• 1/4 cup unsweetened almond milk
• 1 tbsp cornstarch

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat the olive oil over medium heat. Add the chopped spring onions and sauté for 3-4 minutes until softened. Add the chopped spinach and cook for another 2 minutes until wilted. Remove from heat and set aside to cool.
3. In a blender or food processor, combine the tofu, nutritional yeast, dijon mustard, turmeric, salt, pepper, almond milk, and cornstarch. Blend until smooth and creamy.
4. Stir in the sautéed spring onions and spinach mixture.
5. Pour the tofu mixture into the pre-made pie crust and smooth the top.
6. Bake for 35-40 minutes, or until the quiche is firm and lightly golden on top.
7. Let the quiche cool for a few minutes before slicing and serving.

This Spring Onion and Spinach Vegan Quiche is a delicious and hearty dish that’s perfect for any meal of the day. The tofu filling is rich and creamy, with the freshness of the spring onions and spinach adding depth and flavor. Whether served for brunch or as part of a light dinner, this quiche is a great way to enjoy a plant-based, flavorful meal.

Spring Onion and Mushroom Vegan Risotto

This Spring Onion and Mushroom Vegan Risotto is a creamy, comforting dish that combines the earthiness of mushrooms with the fresh flavor of spring onions. The slow cooking process allows the rice to absorb the flavors of the vegetables and broth, resulting in a rich, velvety risotto. It’s an elegant, hearty meal that can be served as a main course for dinner or a side dish for any special occasion.

Ingredients

• 1 tbsp olive oil
• 1 bunch of spring onions, sliced
• 2 cups mushrooms, sliced (button or cremini work well)
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup white wine (optional)
• 1/4 cup nutritional yeast
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the sliced spring onions and cook for 2-3 minutes until softened.
2. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their juices and become tender.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing it to toast lightly.
4. If using, pour in the white wine and stir until absorbed.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more broth. Continue this process for 20-25 minutes, or until the rice is tender and creamy.
6. Stir in nutritional yeast, salt, and pepper, and cook for another 2-3 minutes to combine.
7. Garnish with fresh parsley if desired and serve immediately.

This Spring Onion and Mushroom Vegan Risotto is the epitome of comfort food. The creamy, velvety texture of the risotto combined with the savory flavors of mushrooms and spring onions makes this dish both satisfying and nourishing. It’s perfect for a cozy night in or a dinner party, and it’s easy to make, yet feels like an indulgent treat.

Spring Onion and Sweet Potato Vegan Curry

This Spring Onion and Sweet Potato Vegan Curry is a warm, comforting dish with a slight sweetness from the roasted sweet potatoes and a touch of savory flavor from the spring onions. The curry sauce, made with coconut milk, tomatoes, and spices, is rich and flavorful. This dish is perfect for a hearty dinner and is easily customizable with your favorite vegetables. Serve it over rice for a complete meal.

Ingredients

• 1 tbsp coconut oil
• 1 bunch of spring onions, chopped
• 2 large sweet potatoes, peeled and diced
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
2. While the sweet potatoes are roasting, heat coconut oil in a large pot over medium heat. Add the chopped spring onions and cook for 3-4 minutes until soft.
3. Add the curry powder, turmeric, cumin, and coriander to the pot and cook for another 1-2 minutes until fragrant.
4. Stir in the coconut milk and diced tomatoes, and bring to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
5. Once the sweet potatoes are roasted, add them to the pot and stir to combine. Season with salt and pepper to taste.
6. Serve the curry over cooked rice and garnish with fresh cilantro.

This Spring Onion and Sweet Potato Vegan Curry is a delicious and flavorful dish that combines earthy, savory, and slightly sweet flavors. The creamy coconut milk and spices create a rich and comforting sauce, while the roasted sweet potatoes add depth and texture. This curry is perfect for chilly evenings and can easily be made in advance for meal prep.

Spring Onion and Avocado Vegan Sushi Rolls

These Spring Onion and Avocado Vegan Sushi Rolls are a fresh, light, and satisfying meal. The combination of creamy avocado and crunchy spring onions inside nori sheets offers a burst of flavor with every bite. This sushi is easy to make at home and perfect for a fun DIY meal. You can customize the fillings with your favorite vegetables for a personalized touch.

Ingredients

• 2 cups sushi rice, cooked and cooled
• 4 sheets nori (seaweed)
• 1 avocado, sliced
• 1 bunch of spring onions, sliced
• 1/2 cucumber, julienned
• 1 tbsp rice vinegar
• 1 tsp sugar
• Soy sauce, for dipping
• Pickled ginger (optional)

Instructions

1. Mix the rice vinegar and sugar in a small bowl and gently fold it into the cooled sushi rice.
2. Place a sheet of nori on a bamboo sushi mat, shiny side down.
3. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
4. Arrange a few slices of avocado, spring onions, and cucumber in a line along the bottom edge of the rice.
5. Carefully roll up the sushi using the mat, pressing gently as you go. Seal the edge with a little water.
6. Use a sharp knife to slice the roll into 6-8 pieces. Repeat with the remaining ingredients.
7. Serve the sushi with soy sauce and pickled ginger on the side.

These Spring Onion and Avocado Vegan Sushi Rolls are a fun and healthy way to enjoy sushi at home. The creamy avocado and crunchy spring onions provide the perfect texture contrast, while the rice and nori bring everything together. It’s a light, refreshing meal that’s perfect for lunch or dinner, and it’s easy to make with minimal ingredients. Enjoy customizing your rolls with other fresh vegetables or dipping sauces for added flavor.

Spring Onion and Chickpea Vegan Salad

This Spring Onion and Chickpea Vegan Salad is a refreshing, nutrient-packed meal that’s perfect for a light lunch or dinner. The protein-rich chickpeas are complemented by the crisp, vibrant flavor of spring onions, with a tangy lemon dressing that ties everything together. Packed with fresh vegetables and easy to prepare, this salad is as filling as it is healthy.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 bunch of spring onions, sliced
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the chickpeas, sliced spring onions, diced cucumber, bell pepper, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and toss everything together until well-coated.
4. Taste and adjust the seasoning with additional salt, pepper, or lemon juice if necessary.
5. Serve immediately or chill in the fridge for 30 minutes before serving for enhanced flavors.

This Spring Onion and Chickpea Vegan Salad is a light yet filling dish that’s bursting with fresh flavors. The combination of crunchy vegetables and creamy chickpeas provides the perfect texture contrast, while the lemony dressing adds a refreshing zest. It’s a quick and easy meal to prepare, making it ideal for busy days when you want something nutritious and delicious.

Spring Onion and Coconut Vegan Soup

This Spring Onion and Coconut Vegan Soup is a warming, comforting dish that’s both creamy and flavorful. The sweetness of coconut milk pairs perfectly with the mild sharpness of spring onions, creating a harmonious balance of flavors. With a hint of ginger and garlic, this soup is perfect for chilly evenings or a light starter before dinner.

Ingredients

• 1 tbsp coconut oil
• 1 bunch of spring onions, sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 medium potato, diced
• 1/2 tsp ground turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the sliced spring onions, minced garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and softened.
2. Add the diced potato, coconut milk, vegetable broth, turmeric, salt, and pepper. Stir well to combine.
3. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
4. Using an immersion blender, carefully blend the soup until smooth and creamy (or blend in batches using a regular blender).
5. Taste and adjust seasoning if needed, then serve hot, garnished with fresh cilantro.

This Spring Onion and Coconut Vegan Soup is a cozy, indulgent dish that’s perfect for cooling down the winter months. The creamy coconut milk and fragrant spices blend perfectly with the mild sharpness of the spring onions, creating a rich and comforting flavor. It’s a simple yet satisfying vegan soup that’s easy to make and perfect for meal prep.

Spring Onion and Potato Vegan Frittata

This Spring Onion and Potato Vegan Frittata is a savory, protein-packed dish that’s perfect for brunch, lunch, or even dinner. The potatoes give the frittata a hearty texture, while the spring onions add freshness and flavor. The tofu-based filling mimics the traditional egg frittata, making this a delicious plant-based alternative for anyone craving a comforting meal.

Ingredients

• 2 medium potatoes, peeled and diced
• 1 tbsp olive oil
• 1 bunch of spring onions, chopped
• 1 block firm tofu, drained and crumbled
• 2 tbsp nutritional yeast
• 1 tbsp Dijon mustard
• 1/2 tsp turmeric
• Salt and pepper, to taste
• Fresh herbs (such as parsley or basil), for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for 8-10 minutes, until tender and lightly browned.
3. Add the chopped spring onions to the skillet and sauté for an additional 2 minutes.
4. In a mixing bowl, combine the crumbled tofu, nutritional yeast, Dijon mustard, turmeric, salt, and pepper. Stir well to combine.
5. Add the tofu mixture to the skillet with the potatoes and spring onions. Stir to combine and cook for 2-3 minutes.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the frittata is set and slightly golden on top.
7. Garnish with fresh herbs and serve warm.

This Spring Onion and Potato Vegan Frittata is a hearty and flavorful dish that’s perfect for any occasion. The combination of creamy tofu, tender potatoes, and fresh spring onions makes it a satisfying meal that’s both filling and nutritious. It’s easy to prepare, making it an excellent choice for breakfast, brunch, or dinner. Enjoy it with a side salad or some roasted vegetables for a complete meal.

Note: More recipes are coming soon!