32+ Delicious Spring Vegan Mix Recipes for a Fresh Start

Spring is a time of renewal, and with it comes an abundance of fresh, vibrant produce.

As nature awakens, so does our desire for light, refreshing meals that highlight the best flavors of the season.

For those following a plant-based diet, spring offers an exciting variety of ingredients to experiment with, from crisp greens and tender vegetables to fragrant herbs and juicy fruits.

In this article, we’ve curated 32+ spring vegan mix recipes that combine these seasonal ingredients in creative and delicious ways.

These recipes are perfect for any occasion, whether you’re looking for a quick and easy lunch, a wholesome dinner, or a light snack.

Packed with nutrients and bursting with flavor, these dishes will leave you feeling nourished and satisfied while embracing the season’s bounty.

From fresh salads to hearty bowls and vibrant stir-fries, these spring vegan recipes are sure to become your new go-to dishes as the weather warms up.

So, roll up your sleeves, grab those seasonal veggies, and let’s dive into the delicious world of spring vegan cooking!

32+ Delicious Spring Vegan Mix Recipes for a Fresh Start

pring is the perfect time to revamp your meal planning with light, flavorful, and nutrient-packed vegan dishes.

With the 32+ spring vegan mix recipes we’ve shared, you can easily celebrate the freshness of the season while enjoying a diverse range of plant-based meals.

Whether you’re a seasoned vegan or just exploring plant-based options, these recipes offer something for everyone, from hearty bowls to refreshing salads and everything in between.

So, embrace the season’s vibrant produce and infuse your meals with the joy of spring’s flavors—your body, taste buds, and the planet will thank you!

Vegan Spring Vegetable Stir-Fry

This vibrant Vegan Spring Vegetable Stir-Fry is the perfect way to celebrate the season’s fresh produce. Featuring a colorful mix of spring vegetables like asparagus, peas, and bell peppers, this dish is not only packed with flavor but also loaded with nutrients. It’s quick, easy to make, and versatile—serve it with rice, noodles, or even on its own for a satisfying meal.

Ingredients:

• 1 cup asparagus, chopped
• 1 cup peas (fresh or frozen)
• 1 bell pepper, thinly sliced
• 1 small zucchini, sliced
• 1 tablespoon olive oil
• 1 tablespoon soy sauce or tamari
• 1 teaspoon sesame oil
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 1 tablespoon sesame seeds (optional)
• 2 spring onions, sliced (for garnish)

Instructions:

1. Heat the olive oil in a large pan over medium-high heat.
2. Add the ginger and garlic, sautéing for about 1 minute until fragrant.
3. Add the asparagus, peas, bell pepper, and zucchini to the pan. Stir-fry the vegetables for 5-7 minutes until tender but still crisp.
4. Pour in the soy sauce and sesame oil, mixing to coat the vegetables evenly.
5. Stir in the sesame seeds (if using) and cook for an additional 2 minutes.
6. Remove from heat and garnish with sliced spring onions before serving.

This stir-fry is a simple yet delightful way to highlight the best of spring’s vegetable bounty. Not only is it delicious and nutritious, but it’s also an incredibly adaptable recipe. Feel free to swap in any spring vegetables you have on hand, and enjoy a meal that celebrates the flavors of the season while being completely vegan and wholesome.

Vegan Lemon Asparagus Risotto

The Vegan Lemon Asparagus Risotto is a creamy, comforting dish with a refreshing citrusy twist. The risotto is made with creamy coconut milk and vegetable broth, providing the perfect balance of richness and flavor. The addition of bright lemon zest and tender asparagus makes this a perfect springtime meal to brighten your day.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup asparagus, chopped into 1-inch pieces
• 1 cup vegetable broth (heated)
• 1 cup coconut milk
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted.
3. Begin adding the heated vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more.
4. After about 15 minutes, add the coconut milk and continue to cook, stirring occasionally.
5. Add the chopped asparagus and cook for an additional 5-7 minutes, until the asparagus is tender and the rice is creamy.
6. Stir in the lemon zest, lemon juice, salt, and pepper. Taste and adjust seasonings as needed.
7. Serve the risotto garnished with fresh parsley and a bit more lemon zest for extra brightness.

This Vegan Lemon Asparagus Risotto is the ultimate spring comfort food, offering a creamy and tangy dish that’s both light and filling. The combination of coconut milk and lemon brings a delightful balance of flavors, while the asparagus adds a fresh, seasonal crunch. It’s the perfect dish to enjoy for a cozy dinner or to serve at a springtime gathering, offering a taste of spring with every bite.

Vegan Spring Pesto Pasta Salad

This Vegan Spring Pesto Pasta Salad is a refreshing and vibrant dish perfect for a picnic or a quick lunch. The homemade vegan pesto sauce, made with fresh basil, garlic, lemon, and nutritional yeast, adds a burst of flavor that perfectly complements the al dente pasta and fresh spring vegetables like peas and cherry tomatoes. It’s a filling yet light meal, bursting with colors and flavors of the season.

Ingredients:

• 12 oz pasta (penne, fusilli, or rotini)
• 1 cup fresh basil leaves
• 2 tablespoons nutritional yeast
• 1 garlic clove
• 1/4 cup lemon juice
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 cup peas (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts (optional)

Instructions:

1. Cook the pasta according to the package directions. Drain and rinse with cold water to stop the cooking process. Set aside.
2. In a food processor, combine the basil, nutritional yeast, garlic, lemon juice, and olive oil. Pulse until smooth, adding more olive oil if needed to reach your desired consistency. Season with salt and pepper to taste.
3. In a large bowl, toss the cooked pasta with the pesto sauce until well coated.
4. Gently fold in the peas and cherry tomatoes. If desired, sprinkle with pine nuts for an added crunch.
5. Serve chilled or at room temperature.

This Vegan Spring Pesto Pasta Salad is the perfect dish to celebrate the fresh flavors of spring while enjoying a satisfying and light meal. The homemade pesto adds a fresh and fragrant base, while the peas and cherry tomatoes bring sweetness and color to the salad. Whether served as a main dish or as a side, this recipe is a delicious and refreshing way to incorporate more plant-based meals into your spring menu.

Vegan Spring Rolls with Peanut Dipping Sauce

These Vegan Spring Rolls are light, fresh, and full of vibrant flavors—perfect for a spring appetizer or snack. Packed with crisp vegetables like carrots, cucumber, and bell peppers, along with fresh herbs like mint and cilantro, these rolls are wrapped in delicate rice paper. The creamy peanut dipping sauce adds a savory contrast, making every bite a delightful experience.

Ingredients:

• 8 rice paper wrappers
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• 1 bell pepper, thinly sliced
• 1/2 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves
• 1/2 cup cooked rice noodles (optional)
• 1/4 cup peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon lime juice
• 1 teaspoon sesame oil
• Water (for dipping rice paper)

Instructions:

1. Prepare all vegetables and herbs, slicing and chopping them into thin strips. Set aside.
2. In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth. Add a little water if the sauce is too thick.
3. Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 5-10 seconds until soft.
4. Lay the softened rice paper on a flat surface, and arrange a small handful of vegetables, herbs, and rice noodles (if using) in the center.
5. Fold in the sides of the rice paper and roll it up tightly, enclosing the filling. Repeat with the remaining wrappers.
6. Serve the spring rolls with the peanut dipping sauce on the side.

These Vegan Spring Rolls with Peanut Dipping Sauce offer a fresh and healthy way to enjoy the flavors of spring. They’re not only light but also packed with crunchy, nutritious ingredients. The creamy peanut sauce perfectly complements the freshness of the vegetables, creating a delicious snack or appetizer that everyone can enjoy, whether you’re hosting a gathering or just craving something light and flavorful.

Vegan Strawberry Spinach Salad with Balsamic Glaze

This Vegan Strawberry Spinach Salad is a refreshing and satisfying dish that captures the sweetness of ripe strawberries and the earthiness of fresh spinach. Topped with crunchy almonds and drizzled with a tangy balsamic glaze, it makes the perfect side salad for any spring meal or a light lunch on its own.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 cup fresh strawberries, sliced
• 1/4 cup sliced almonds
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• Salt and pepper, to taste

Instructions:

1. In a small pan, toast the sliced almonds over medium heat for 2-3 minutes, until golden and fragrant. Set aside.
2. In a bowl, whisk together the olive oil, balsamic vinegar, maple syrup, salt, and pepper to create the dressing.
3. In a large bowl, combine the spinach, strawberries, and red onion.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Top the salad with the toasted almonds and drizzle with balsamic glaze just before serving.

This Vegan Strawberry Spinach Salad with Balsamic Glaze is a delightful way to enjoy the seasonal freshness of strawberries while benefiting from the nutritious properties of spinach. The sweet strawberries, crunchy almonds, and tangy balsamic glaze come together to create a perfect balance of flavors and textures. It’s an easy yet elegant salad that’s ideal for any springtime meal or picnic, and it’s sure to impress guests with its vibrant colors and delicious taste.

Vegan Spring Lentil Soup

A warm and hearty Vegan Spring Lentil Soup is the perfect meal for cool spring evenings when you still crave comfort food but want something light and nourishing. The earthy lentils are paired with fresh spring vegetables like carrots, celery, and peas, creating a satisfying and nutrient-packed soup. It’s easy to prepare and perfect for meal prep.

Ingredients:

• 1 cup dried green lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup peas (fresh or frozen)
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper, to taste
• Fresh lemon juice (optional, for brightness)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
2. Stir in the garlic, cooking for another minute until fragrant.
3. Add the vegetable broth, lentils, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat to a simmer.
4. Cover and cook for about 25 minutes, until the lentils are tender.
5. Add the peas and cook for an additional 5 minutes.
6. Taste and adjust the seasonings. Squeeze in a bit of fresh lemon juice for extra brightness before serving.

This Vegan Spring Lentil Soup is both nourishing and flavorful, making it a perfect choice for a light yet satisfying meal. The combination of lentils and vegetables creates a hearty base, while the fresh peas add a burst of color and sweetness. This soup can easily be made ahead of time and is perfect for meal prepping. It’s a cozy, warming dish that brings the freshness of spring into a comforting bowl of goodness.

Vegan Sweet Potato and Chickpea Buddha Bowl

This Vegan Sweet Potato and Chickpea Buddha Bowl is a nourishing and balanced meal packed with flavor and vibrant colors. Roasted sweet potatoes and crispy chickpeas are the stars, complemented by fresh greens, quinoa, and a creamy tahini dressing. Perfect for meal prep or a wholesome lunch, this bowl offers a delightful mix of textures and nutrients.

Ingredients:

• 1 large sweet potato, cubed
• 1 cup cooked quinoa
• 1 cup chickpeas (canned or cooked)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 cups mixed greens (spinach, arugula, etc.)
• 1 avocado, sliced
• 1 tablespoon sesame seeds (optional)

For the Tahini Dressing:

• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed sweet potato on a baking sheet and drizzle with olive oil. Season with salt, pepper, and smoked paprika. Roast for 25-30 minutes, flipping halfway through, until tender and golden.
2. While the sweet potatoes are roasting, heat a pan over medium heat. Add the chickpeas, drizzle with olive oil, and season with garlic powder, salt, and pepper. Cook for 5-7 minutes until the chickpeas are crispy and golden.
3. To make the dressing, whisk together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth. Add more water if needed to reach your desired consistency.
4. To assemble the Buddha bowl, layer cooked quinoa, mixed greens, roasted sweet potatoes, crispy chickpeas, and sliced avocado in a bowl. Drizzle with tahini dressing and sprinkle with sesame seeds.
5. Serve immediately or store in the fridge for up to 3 days.

This Vegan Sweet Potato and Chickpea Buddha Bowl is a perfect blend of hearty and fresh ingredients, offering both comfort and nutrition. The sweet potatoes provide a warm, earthy base, while the crispy chickpeas add crunch, and the creamy tahini dressing ties everything together. This is an excellent meal to fuel your day, with its balance of healthy fats, fiber, and protein. Whether you’re looking for a quick weeknight dinner or a meal prep solution, this Buddha bowl is both satisfying and wholesome.

Vegan Pea and Mint Soup

This Vegan Pea and Mint Soup is a light and refreshing dish, perfect for spring. The combination of fresh peas and cooling mint creates a flavorful and vibrant soup that is both nutritious and satisfying. It’s quick to prepare, making it a great choice for a weeknight meal or a light starter for any spring gathering.

Ingredients:

• 3 cups frozen or fresh peas
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves
• Salt and pepper, to taste
• Lemon juice (optional, for added brightness)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
2. Add the garlic and cook for another minute, until fragrant.
3. Stir in the peas and vegetable broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the peas are tender.
4. Remove the soup from heat and add the fresh mint leaves. Using an immersion blender or regular blender, blend the soup until smooth.
5. Taste and adjust seasoning with salt, pepper, and lemon juice as desired.
6. Serve hot or chilled, garnished with extra mint leaves.

This Vegan Pea and Mint Soup is a simple yet flavorful way to enjoy the fresh flavors of spring. The mint adds a refreshing twist to the classic pea soup, making it light and bright, while the creamy texture makes it comforting. Whether you serve it as an appetizer or a light main dish, this soup is a versatile and nutritious option that’s easy to make and perfect for any occasion.

Vegan Avocado and Cucumber Sushi Rolls

These Vegan Avocado and Cucumber Sushi Rolls are a fresh and satisfying take on sushi, made without fish or dairy. The creamy avocado and crunchy cucumber are wrapped in nori sheets with seasoned rice, creating a light, flavorful meal or appetizer. They’re easy to make at home and perfect for a springtime picnic or light lunch.

Ingredients:

• 2 cups sushi rice, cooked
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 ripe avocado, sliced
• 1 cucumber, julienned
• 4 sheets nori (seaweed)
• Soy sauce, for dipping
• Pickled ginger (optional)
• Sesame seeds (optional)

Instructions:

1. In a small bowl, mix the rice vinegar, sugar, and salt. Stir until the sugar dissolves, then pour over the cooked sushi rice. Stir gently to combine, and let it cool to room temperature.
2. Place a sheet of nori on a bamboo sushi mat or a clean surface. Spread an even layer of rice over the nori, leaving about an inch at the top free from rice.
3. Place a few slices of avocado and julienned cucumber along the bottom edge of the rice.
4. Carefully roll up the sushi, starting from the bottom and using the mat to help keep it tight. Seal the edge with a little water.
5. Slice the roll into bite-sized pieces and serve with soy sauce and pickled ginger.
6. Optionally, sprinkle sesame seeds over the rolls for added texture and flavor.

These Vegan Avocado and Cucumber Sushi Rolls are a simple, healthy, and delicious option for sushi lovers who prefer plant-based ingredients. The creamy avocado and crisp cucumber offer a satisfying crunch, while the seasoned sushi rice ties everything together. Whether you’re a seasoned sushi maker or trying it for the first time, these rolls are a fun, customizable, and light meal perfect for any occasion.

Vegan Lemon Herb Risotto

This Vegan Lemon Herb Risotto is a creamy, flavorful dish that highlights the bright, zesty flavors of lemon combined with fresh herbs. It’s a comforting yet refreshing meal that’s perfect for spring, offering a perfect balance of richness and citrusy brightness. This risotto is simple to make and can be enjoyed as a main course or as a side dish.

Ingredients:

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1/4 cup nutritional yeast
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the Arborio rice, ensuring the rice is coated with oil. Cook for 1-2 minutes, stirring occasionally.
4. Pour in the white wine (if using) and cook until the liquid is mostly absorbed.
5. Gradually add the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes.
6. Once the rice is cooked, stir in the nutritional yeast, lemon zest, lemon juice, and chopped parsley. Season with salt and pepper to taste.
7. Serve the risotto warm, garnished with extra lemon zest or parsley if desired.

This Vegan Lemon Herb Risotto offers a bright, satisfying dish that’s both creamy and refreshing. The lemon zest and juice infuse the dish with a fresh citrusy flavor, while the rich, creamy texture of the risotto makes it comforting and indulgent. The addition of fresh herbs like parsley adds an extra layer of brightness, making it a delightful meal that celebrates the flavors of spring. Whether enjoyed as a main course or paired with your favorite side, this dish is sure to impress.

Vegan Spring Vegetable Stir-Fry

This Vegan Spring Vegetable Stir-Fry is a colorful, quick, and easy dish that takes full advantage of spring’s fresh produce. With a mix of vibrant vegetables like asparagus, bell peppers, and snap peas, this stir-fry is light, crunchy, and full of flavor. Tossed in a savory sauce, it’s a perfect dish for a fast weeknight dinner or a meal prep option.

Ingredients:

• 1 tablespoon sesame oil
• 1 small onion, sliced
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 cup snap peas, trimmed
• 1 bunch asparagus, cut into 2-inch pieces
• 1 carrot, julienned
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon sesame seeds (optional)
• Fresh cilantro or green onions, for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook for 2-3 minutes until softened.
3. Add the bell peppers, snap peas, asparagus, and carrot. Stir-fry for 5-7 minutes, or until the vegetables are tender but still crisp.
4. Add the garlic and cook for an additional minute until fragrant.
5. In a small bowl, whisk together the soy sauce, rice vinegar, and maple syrup. Pour the sauce over the vegetables and stir to coat evenly.
6. Cook for another 2-3 minutes until the sauce thickens slightly.
7. Garnish with sesame seeds and fresh cilantro or green onions before serving.

This Vegan Spring Vegetable Stir-Fry is a perfect way to incorporate fresh spring produce into your meals. The vegetables retain their crunch and bright colors, while the savory sauce ties everything together with just the right amount of sweetness and tang. It’s a quick and healthy dish that’s full of flavor, making it an ideal option for busy nights or meal prep. Serve it with rice, noodles, or even on its own for a light, satisfying meal.

Vegan Strawberry Coconut Chia Pudding

This Vegan Strawberry Coconut Chia Pudding is a healthy and refreshing dessert or breakfast that’s both sweet and satisfying. The creamy coconut milk pairs perfectly with chia seeds, creating a thick and velvety pudding that’s rich in omega-3s. Topped with fresh strawberries, this treat is a delightful way to enjoy the season’s best fruit.

Ingredients:

• 1 cup canned coconut milk (full-fat)
• 2 tablespoons chia seeds
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 cup fresh strawberries, sliced
• 1 tablespoon shredded coconut (optional)

Instructions:

1. In a bowl, whisk together the coconut milk, chia seeds, maple syrup, and vanilla extract until well combined.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken the pudding.
3. Once the pudding has set, give it a good stir. Divide it into serving bowls.
4. Top with fresh strawberries and a sprinkle of shredded coconut, if desired.
5. Serve chilled, and enjoy!

This Vegan Strawberry Coconut Chia Pudding is a light yet indulgent treat that captures the essence of spring. The creamy coconut base and sweet strawberries create a perfect balance, while the chia seeds add texture and nutrition. It’s a versatile recipe that works as both a dessert and a nutritious breakfast option. With minimal ingredients and preparation, it’s a delicious and refreshing way to enjoy seasonal fruit while nourishing your body.

Vegan Lemon Asparagus Pasta

This Vegan Lemon Asparagus Pasta is a light, zesty dish that brings together the freshness of spring vegetables and the brightness of lemon. The combination of tender asparagus, garlic, and fresh herbs makes this pasta both simple and flavorful. It’s a perfect quick meal for a weeknight or a gathering with friends and family, offering a delicious and satisfying plant-based option.

Ingredients:

• 8 oz pasta (spaghetti or your preferred type)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 lemon, zest and juice
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the asparagus and cook for 5-7 minutes until tender and slightly browned.
3. Add the minced garlic to the skillet and cook for another minute until fragrant.
4. Stir in the lemon zest and juice, and add the cooked pasta to the skillet. Toss everything together, adding reserved pasta water if necessary to loosen the sauce.
5. Season with salt, pepper, and fresh basil. Top with nutritional yeast for a cheesy flavor, if desired.
6. Serve warm and enjoy!

This Vegan Lemon Asparagus Pasta is a perfect representation of spring’s fresh flavors. The crisp, bright asparagus pairs beautifully with the zesty lemon, and the fresh basil adds a delightful touch. The dish is light yet satisfying, offering a balanced combination of vegetables, herbs, and pasta. Whether you’re making a quick dinner or serving it at a dinner party, this dish is sure to impress with its simplicity and delicious flavors.

Vegan Spring Roll Bowls with Peanut Sauce

These Vegan Spring Roll Bowls with Peanut Sauce are a fresh and vibrant meal that combines all the best ingredients of a classic spring roll, but in bowl form. Packed with crunchy veggies, fresh herbs, and crispy tofu, this dish is served with a rich and creamy peanut sauce that ties everything together. It’s a fun, healthy, and customizable meal that’s perfect for spring.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 1/2 cup shredded carrots
• 1 cup cucumber, julienned
• 1/2 cup red cabbage, shredded
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1/4 cup chopped peanuts (optional)
• Cooked rice or quinoa (for serving)

For the Peanut Sauce:

• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 1-2 tablespoons water (to thin the sauce)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed tofu on a baking sheet, drizzle with olive oil, and toss with soy sauce and sesame oil. Bake for 25-30 minutes, flipping halfway, until golden and crispy.
2. While the tofu is baking, prepare the peanut sauce by whisking together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic powder, and red pepper flakes in a small bowl. Add water a little at a time to achieve your desired consistency.
3. Once the tofu is done, assemble the bowls by layering cooked rice or quinoa, shredded carrots, cucumber, red cabbage, fresh cilantro, and mint leaves.
4. Top with the crispy tofu and drizzle with the peanut sauce. Garnish with chopped peanuts if desired.
5. Serve immediately and enjoy!

These Vegan Spring Roll Bowls with Peanut Sauce are a fun, customizable way to enjoy the fresh flavors of spring in a nourishing bowl. The crunchy vegetables and crispy tofu are complemented by the rich, creamy peanut sauce, making every bite a perfect combination of textures and flavors. This dish is not only satisfying and packed with protein, but it’s also a great way to get a variety of fresh ingredients into one meal. Whether for a light lunch or dinner, it’s a refreshing and hearty option that everyone will enjoy.

Vegan Strawberry Rhubarb Crumble

This Vegan Strawberry Rhubarb Crumble is a sweet and tangy dessert that celebrates the flavors of spring. The combination of tart rhubarb and sweet strawberries creates a balanced, juicy filling that is topped with a crisp, oat-based crumble. It’s easy to make and perfect for enjoying after a spring meal, or as a comforting treat on a warm evening.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb, chopped into 1-inch pieces
• 1/4 cup maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract

For the Crumble Topping:

• 1/2 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar (or brown sugar)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the sliced strawberries, chopped rhubarb, maple syrup, lemon juice, cornstarch, and vanilla extract. Pour the fruit mixture into a greased 9×9-inch baking dish.
3. In a separate bowl, combine the rolled oats, almond flour, coconut sugar, cinnamon, and salt. Stir in the melted coconut oil until the mixture is crumbly.
4. Sprinkle the crumble topping evenly over the fruit mixture.
5. Bake for 35-40 minutes, until the topping is golden and the fruit is bubbling.
6. Allow to cool slightly before serving. Serve warm with a scoop of vegan vanilla ice cream or coconut whipped cream.

This Vegan Strawberry Rhubarb Crumble is the perfect spring dessert, offering a balance of tart rhubarb, sweet strawberries, and a crunchy, oat-based topping. The combination of these fresh, seasonal fruits makes it a refreshing yet comforting treat that captures the essence of the season. Whether served warm with a scoop of vegan ice cream or on its own, this crumble is a delightful way to end any meal. It’s easy to make and sure to become a favorite go-to dessert for spring gatherings.

Vegan Avocado Cucumber Salad

This Vegan Avocado Cucumber Salad is a refreshing, nutrient-packed dish perfect for spring. Crisp cucumber, creamy avocado, and fresh herbs come together in a light, tangy dressing that enhances the natural flavors of the vegetables. It’s a simple, quick salad that works well as a side dish or a light lunch, bringing a burst of freshness to your meal.

Ingredients:

• 2 cucumbers, thinly sliced
• 2 ripe avocados, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• Salt and pepper, to taste
• 1/2 teaspoon cumin (optional)

Instructions:

1. In a large bowl, combine the sliced cucumbers, diced avocados, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, salt, pepper, and cumin (if using).
3. Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
4. Taste and adjust seasoning as necessary.
5. Serve immediately as a refreshing side dish or light lunch.

This Vegan Avocado Cucumber Salad is a cool, satisfying dish perfect for the warm weather of spring. The crunch of the cucumbers paired with the creamy texture of the avocado creates a beautiful contrast, while the cilantro and lime bring a fresh, zesty flavor. This salad is not only light and refreshing but also packed with healthy fats and vitamins, making it a nourishing choice. Serve it as a side with your favorite meal or enjoy it on its own for a quick and easy lunch.

Vegan Pea and Mint Soup

This Vegan Pea and Mint Soup is a light, creamy, and flavorful dish that perfectly captures the essence of spring. The sweetness of peas combined with the fresh, cool flavor of mint creates a wonderfully refreshing soup. It’s perfect for a starter or a light main course, providing a burst of color and taste with every spoonful.

Ingredients:

• 4 cups frozen peas (or fresh, if available)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1/2 cup fresh mint leaves, chopped
• Salt and pepper, to taste
• 1/4 cup coconut cream or plant-based cream (optional for added richness)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the peas and vegetable broth, and bring the mixture to a simmer. Cook for 5-7 minutes, until the peas are tender.
4. Remove from heat and add the chopped mint leaves. Using an immersion blender, blend the soup until smooth, or transfer to a blender in batches.
5. If desired, stir in the coconut cream for extra creaminess.
6. Season with salt and pepper to taste.
7. Serve warm or chilled, garnished with additional mint leaves.

This Vegan Pea and Mint Soup is a vibrant, refreshing dish that celebrates the flavors of spring. The sweetness of the peas and the coolness of mint make for a delightful combination, and the smooth, creamy texture adds comfort. It’s an easy-to-make soup that’s light yet satisfying, perfect for any time of the day. Whether enjoyed warm or chilled, it’s a wonderful way to embrace the fresh ingredients of the season while nourishing your body with a healthy and flavorful dish.

Vegan Roasted Beet and Orange Salad

This Vegan Roasted Beet and Orange Salad is a beautiful, vibrant dish that combines earthy roasted beets with the bright, citrusy sweetness of fresh oranges. Tossed in a tangy vinaigrette and garnished with crunchy nuts and fresh herbs, this salad is not only visually stunning but also full of bold, contrasting flavors. It’s perfect as a spring appetizer or a side dish to complement any meal.

Ingredients:

• 3 medium beets, peeled and cubed
• 2 oranges, peeled and segmented
• 1/4 cup walnut halves, toasted
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed beets on a baking sheet and drizzle with olive oil. Roast for 30-35 minutes, or until tender.
2. While the beets are roasting, prepare the orange segments by slicing away the skin and cutting between the membranes to release the segments.
3. In a small bowl, whisk together the balsamic vinegar, maple syrup, salt, and pepper to create the dressing.
4. Once the beets are done roasting, allow them to cool slightly before assembling the salad.
5. In a large bowl, combine the roasted beets, orange segments, toasted walnuts, and fresh parsley. Drizzle with the balsamic dressing and toss gently.
6. Serve immediately, or chill for 10 minutes for a cooler option.

This Vegan Roasted Beet and Orange Salad is a beautiful and flavorful dish that celebrates the best of spring produce. The earthy sweetness of the roasted beets pairs perfectly with the citrusy freshness of the oranges, creating a contrast that is both bold and refreshing. The crunchy walnuts add texture, while the tangy vinaigrette ties everything together. This salad is a perfect side dish to any spring meal or can be enjoyed on its own for a light lunch or appetizer. It’s a simple yet elegant way to enjoy seasonal ingredients.

Vegan Spring Vegetable Stir-Fry

This Vegan Spring Vegetable Stir-Fry is a colorful, nutrient-dense dish packed with fresh seasonal vegetables and a savory soy-based sauce. Perfect for a quick and healthy meal, it highlights the natural flavors of spring vegetables like snap peas, carrots, and bell peppers. Serve it over rice or noodles for a wholesome meal that is both satisfying and vibrant.

Ingredients:

• 1 tablespoon sesame oil
• 1 cup snap peas, trimmed
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced
• 1/2 cup broccoli florets
• 2 garlic cloves, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon grated ginger
• 1/4 cup green onions, chopped (for garnish)
• Cooked rice or noodles (for serving)

Instructions:

1. Heat the sesame oil in a large pan or wok over medium-high heat.
2. Add the snap peas, carrots, bell pepper, zucchini, and broccoli, and stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
3. Add the minced garlic and grated ginger, and stir-fry for another minute until fragrant.
4. In a small bowl, whisk together the soy sauce, rice vinegar, and maple syrup. Pour the sauce over the vegetables and toss to coat evenly.
5. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
6. Serve the stir-fry over rice or noodles, garnished with chopped green onions.

This Vegan Spring Vegetable Stir-Fry is a quick, healthy, and flavorful dish that makes the most of the fresh vegetables available in spring. The vibrant colors and textures of the veggies are enhanced by the savory-sweet sauce, making this dish both visually appealing and satisfying. Whether enjoyed over rice or noodles, it’s a versatile and easy way to enjoy the best of the season’s produce. Perfect for a light dinner or lunch, this stir-fry is a nourishing, plant-based meal that everyone will love.

Vegan Chickpea Salad Sandwiches

These Vegan Chickpea Salad Sandwiches are an easy and delicious way to enjoy a plant-based meal. The creamy chickpea filling, made with mashed chickpeas, vegan mayo, and fresh herbs, is packed with flavor and texture. It’s a satisfying sandwich that’s perfect for lunch or as a picnic option during spring outings. The addition of crunchy vegetables brings a fresh, crunchy bite that balances out the creamy filling.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 2 tablespoons vegan mayo
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• 4 slices whole grain bread (or your preferred bread)
• 1/2 cup leafy greens (such as lettuce or spinach)
• Sliced cucumber and tomato (optional, for topping)

Instructions:

1. In a medium bowl, mash the chickpeas with a fork or potato masher until mostly mashed, leaving some chunks for texture.
2. Add the vegan mayo, Dijon mustard, lemon juice, diced celery, red onion, parsley, salt, and pepper. Mix everything together until well combined.
3. Toast the bread slices, if desired, and spread the chickpea salad evenly onto two slices of bread.
4. Top with leafy greens and sliced cucumber and tomato, if using.
5. Place the remaining slices of bread on top to complete the sandwich.
6. Serve immediately or pack for lunch.

Vegan Chickpea Salad Sandwiches are a delicious, satisfying, and nutritious option for any meal. The creamy chickpea mixture is full of flavor and works wonderfully with the fresh veggies, making it an ideal choice for a light lunch or picnic. With a tangy mustard and lemon dressing, this sandwich is refreshing and full of spring flavors. It’s also a great option for meal prep, as the chickpea salad can be stored in the fridge for several days, allowing you to enjoy a quick and healthy lunch throughout the week.

Vegan Carrot and Ginger Soup

This Vegan Carrot and Ginger Soup is a warm, comforting dish that combines the sweetness of carrots with the zing of fresh ginger. It’s a velvety, creamy soup that’s perfect for a cozy meal during cooler spring days. The soup is simple to make, using minimal ingredients, but delivers a satisfying and flavorful experience with every spoonful.

Ingredients:

• 6 medium carrots, peeled and chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, peeled and grated
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
2. Add the garlic and grated ginger, and cook for another minute until fragrant.
3. Add the chopped carrots and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
5. Stir in the coconut milk, and season with salt and pepper to taste.
6. Serve the soup warm, garnished with fresh cilantro or parsley if desired.

This Vegan Carrot and Ginger Soup is a soothing, flavorful dish that beautifully combines the sweetness of carrots with the warmth of ginger. The creamy coconut milk adds richness, while the ginger gives the soup a nice kick. It’s a perfect dish for spring, offering warmth and comfort while remaining light and healthy. Whether served as a starter or a main course, this soup is a simple yet satisfying meal that showcases the vibrant flavors of the season. It’s an excellent choice for meal prep and can easily be stored for later enjoyment.

Note: More recipes are coming soon!