30+ Easy and Delicious Spring Vegan Recipes for Every Meal

Spring is here, and it’s the perfect time to embrace the abundance of fresh, vibrant produce that this season has to offer.

Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, spring provides an array of delicious and nutritious ingredients to inspire your cooking.

From crisp vegetables and tangy citrus fruits to fragrant herbs and tender greens, the possibilities are endless for creating flavorful vegan dishes that celebrate the season.

In this collection of 30+ spring vegan recipes, you’ll discover a variety of dishes that are not only bursting with flavor but also simple to prepare.

From refreshing salads and light soups to satisfying mains and sweet treats, each recipe is designed to showcase the best of what spring has to offer.

These dishes are perfect for everything from weeknight dinners to spring picnics, and they’re guaranteed to satisfy your cravings for fresh, wholesome food.

Whether you’re looking for a hearty meal or a light snack, these recipes will help you make the most of the vibrant spring produce in your local market.

Get ready to enjoy the season’s bounty in every bite with these mouthwatering, plant-based recipes that are as colorful and delightful as spring itself!

30+ Easy and Delicious Spring Vegan Recipes for Every Meal

As the days get longer and the weather warms up, there’s no better time to enjoy the fresh, seasonal flavors of spring.

These 30+ spring vegan recipes are a celebration of everything that’s great about the season—light, fresh, and full of flavor.

Whether you’re preparing a quick lunch or an impressive dinner, these dishes will bring the brightness of spring to your plate.

From refreshing salads to indulgent desserts, these vegan recipes will not only nourish your body but also bring joy to your taste buds.

With a variety of easy-to-make recipes, you’ll never run out of ideas for delicious plant-based meals that embrace the season’s best ingredients.

So, grab your apron and get ready to cook up some wholesome, vibrant dishes that perfectly capture the essence of spring!

Vegan Spring Vegetable Risotto

This Vegan Spring Vegetable Risotto is a creamy and comforting dish, packed with fresh seasonal vegetables like peas, asparagus, and carrots. Using vegetable broth and coconut milk, this risotto offers a rich, velvety texture without any dairy, making it perfect for a vegan meal. Light yet satisfying, it brings out the vibrant flavors of spring, perfect for both weeknight dinners or springtime gatherings.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth (low sodium)
• 1 cup coconut milk
• 1 cup peas (fresh or frozen)
• 1 bunch asparagus, chopped into 1-inch pieces
• 1 medium carrot, peeled and diced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• 1 tablespoon lemon juice (optional, for extra brightness)

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is lightly toasted.
3. Gradually add 1/2 cup of vegetable broth to the rice, stirring constantly. Allow the liquid to absorb before adding more. Continue adding broth, one 1/2 cup at a time, while stirring frequently, until the rice is cooked and creamy (about 20 minutes).
4. While the rice is cooking, steam the asparagus and carrots until tender (about 5 minutes).
5. Once the rice is creamy, stir in the coconut milk, peas, steamed vegetables, and optional nutritional yeast. Season with salt and pepper to taste.
6. Cook for another 2-3 minutes until everything is heated through. Stir in fresh parsley and a splash of lemon juice, if desired.
7. Serve hot, garnished with extra parsley.

This vegan spring vegetable risotto captures the essence of the season with its vibrant vegetables and creamy texture. It’s a satisfying, one-pot meal that’s full of plant-based goodness, offering both comfort and freshness. The combination of coconut milk and vegetable broth creates a rich flavor profile without dairy, while the peas and asparagus add a burst of springtime color and taste. Whether you’re hosting a dinner or simply craving a light, nourishing meal, this risotto is sure to impress.

Vegan Lemon Asparagus Pasta

Bright, zesty, and packed with spring flavors, this Vegan Lemon Asparagus Pasta is a delightful dish that combines al dente pasta with fresh asparagus, lemon, and a light creamy sauce made from cashews. It’s a refreshing vegan meal that’s quick and easy to prepare, making it perfect for busy weeknights or a leisurely spring lunch.

Ingredients:

• 8 oz pasta of your choice (spaghetti or linguine works great)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup raw cashews, soaked for 2-4 hours
• 1/2 cup water
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a small blender or food processor, combine the soaked cashews, water, lemon juice, and lemon zest. Blend until smooth and creamy. Add more water if necessary to achieve a thick but pourable consistency.
3. While the pasta cooks, heat olive oil in a large pan over medium heat. Add the garlic and cook until fragrant, about 1 minute.
4. Add the asparagus to the pan and sauté for 5-7 minutes, or until tender but still crisp. Season with salt and pepper.
5. Add the cooked pasta to the pan with the asparagus. Pour in the cashew cream sauce and toss everything together. If the sauce is too thick, add some reserved pasta water until you reach the desired consistency.
6. Adjust seasoning to taste with salt, pepper, and a bit more lemon juice if needed.
7. Serve the pasta hot, garnished with fresh parsley and a sprinkle of nutritional yeast, if desired.

This Vegan Lemon Asparagus Pasta is a perfect example of how simple ingredients can come together to create a fresh and satisfying meal. The cashew cream sauce gives the pasta a luxurious texture, while the lemon zest and juice add the perfect touch of brightness. The asparagus provides a delightful crunch, making this dish not only delicious but also visually appealing with its fresh green color. It’s a great option for anyone looking for a vegan, dairy-free pasta recipe that doesn’t compromise on flavor.

Vegan Strawberry Spinach Salad with Balsamic Glaze

This Vegan Strawberry Spinach Salad with Balsamic Glaze is the perfect dish for spring. The sweet and juicy strawberries pair wonderfully with the fresh spinach, while the tangy balsamic glaze brings everything together. It’s a light, refreshing, and nutrient-packed salad that can be enjoyed as a main course or a side dish for any meal.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 cup fresh strawberries, hulled and sliced
• 1/2 red onion, thinly sliced
• 1/4 cup walnuts, toasted
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a small saucepan, combine the balsamic vinegar and maple syrup. Bring to a simmer over medium heat and cook for 3-5 minutes, or until the glaze thickens. Set aside to cool.
2. In a large bowl, combine the spinach, sliced strawberries, and red onion.
3. Heat a small skillet over medium heat and toast the walnuts for 2-3 minutes, shaking the pan occasionally to prevent burning. Once toasted, remove from heat.
4. Drizzle the olive oil over the salad and toss gently to coat the greens.
5. Drizzle the balsamic glaze over the salad and toss again, ensuring the ingredients are well coated.
6. Sprinkle the toasted walnuts on top and season with salt and pepper to taste.
7. Serve immediately as a light meal or alongside your favorite main course.

This Vegan Strawberry Spinach Salad with Balsamic Glaze is the epitome of spring on a plate. The sweet strawberries and peppery spinach, combined with the toasted walnuts and tangy balsamic glaze, create a harmonious balance of flavors and textures. Not only is it vibrant and full of nutrients, but it’s also quick to prepare, making it an ideal choice for busy days. Whether you’re serving it as a main or a side, this salad is sure to impress with its freshness and seasonal ingredients.

Vegan Spring Pesto Pasta with Peas and Mint

This Vegan Spring Pesto Pasta with Peas and Mint is a celebration of the season’s freshest flavors. A vibrant green pesto made from basil, mint, and pine nuts is tossed with pasta, sweet peas, and a touch of lemon for a refreshing, herbaceous dish. It’s a light yet satisfying meal that’s perfect for a sunny spring day, packed with nutrients and full of flavor.

Ingredients:

• 8 oz pasta of your choice (penne or fusilli works well)
• 1 cup fresh basil leaves
• 1/2 cup fresh mint leaves
• 1/4 cup pine nuts
• 2 garlic cloves, minced
• 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
• 1/4 cup extra virgin olive oil
• Zest and juice of 1 lemon
• 1 cup peas (fresh or frozen)
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, make the pesto by combining the basil, mint, pine nuts, garlic, nutritional yeast (if using), and lemon zest in a food processor. Pulse until finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Add salt, pepper, and lemon juice to taste.
4. In the last 2 minutes of cooking the pasta, add the peas to the pot to cook them through.
5. Drain the pasta and peas, then return them to the pot. Pour in the pesto and toss well to combine, adding reserved pasta water to help the pesto coat the pasta evenly.
6. Serve the pasta warm or at room temperature, garnished with extra mint or basil leaves.

This Vegan Spring Pesto Pasta with Peas and Mint is a delightful dish that captures the essence of spring in every bite. The combination of fresh mint, basil, and lemon adds a burst of flavor, while the peas bring a pop of sweetness. The creamy, nutty pesto ties everything together, making this pasta a perfect choice for a light dinner or lunch. It’s simple to prepare yet incredibly satisfying, and the fresh ingredients make it a meal to look forward to all season long.

Vegan Carrot Ginger Soup

This Vegan Carrot Ginger Soup is a soothing and aromatic dish, full of warmth and spice. The creamy texture of the carrots pairs beautifully with the zing of fresh ginger, creating a comforting bowl of soup that’s perfect for spring. Packed with vitamin-rich carrots and a hint of citrus, this vegan recipe is light yet hearty, making it ideal for both a light lunch or an appetizer to start off a meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 6 large carrots, peeled and chopped
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Juice of 1 orange
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the grated ginger and sauté for another minute, until fragrant.
3. Stir in the chopped carrots and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
5. Once smooth, stir in the coconut milk and orange juice. Season with salt and pepper to taste.
6. Heat the soup over low heat for another 5 minutes, then serve in bowls, garnished with fresh cilantro.

This Vegan Carrot Ginger Soup is a deliciously warming dish, perfect for enjoying during the spring when fresh carrots are in season. The natural sweetness of the carrots combined with the zing of ginger and the smooth richness of coconut milk creates a wonderfully balanced soup. The addition of orange juice gives it a fresh, citrusy note that brightens up the flavors, making it a truly refreshing yet comforting option. Serve it on a cool spring evening or as an appetizer for a larger meal—you won’t be disappointed.

Vegan Strawberry Rhubarb Crumble

A classic spring dessert, this Vegan Strawberry Rhubarb Crumble combines sweet strawberries with tart rhubarb, all topped with a golden, crispy oat crumble. This easy-to-make dessert is completely plant-based and delivers the perfect balance of flavors and textures. The tangy rhubarb is beautifully complemented by the sweetness of the strawberries, and the crumbly topping adds a delightful crunch.

Ingredients:

For the filling:

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

For the crumble:

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

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium mixing bowl, combine the strawberries, rhubarb, maple syrup, cornstarch, vanilla extract, and lemon zest. Stir gently to combine and transfer the mixture to a greased 9×9-inch baking dish.
3. In another bowl, mix together the oats, almond flour, coconut sugar, cinnamon, and salt. Add the melted coconut oil and stir until the mixture forms a crumbly texture.
4. Sprinkle the crumble mixture evenly over the fruit filling.
5. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
6. Allow the crumble to cool for a few minutes before serving. It’s delicious on its own or paired with a scoop of dairy-free vanilla ice cream.

This Vegan Strawberry Rhubarb Crumble is the perfect dessert to celebrate the flavors of spring. The tartness of the rhubarb and the sweetness of the strawberries create a harmonious filling that is balanced beautifully by the crunchy, oat-based topping. This dessert is simple to prepare and highlights seasonal ingredients, making it a great addition to any springtime meal. Whether you’re enjoying it on its own or with a scoop of ice cream, this crumble will undoubtedly become a go-to treat during the spring months.

Vegan Avocado Toast with Lemon and Chili Flakes

This Vegan Avocado Toast with Lemon and Chili Flakes is a simple yet vibrant breakfast or snack, perfect for a sunny spring morning. The creamy avocado is topped with a zesty lemon dressing, a sprinkle of chili flakes for a little heat, and fresh herbs for a burst of flavor. It’s quick to make, full of healthy fats, and packed with bright spring flavors, making it an energizing start to your day.

Ingredients:

• 2 ripe avocados
• 4 slices whole-grain bread (or gluten-free bread)
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1/2 teaspoon chili flakes (adjust to taste)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped for garnish

Instructions:

1. Toast the slices of bread until golden and crispy, either in a toaster or on a grill pan.
2. While the bread is toasting, cut the avocados in half and remove the pits. Scoop the flesh into a bowl and mash it with a fork until smooth, leaving a few chunks for texture.
3. Add the lemon juice, lemon zest, olive oil, chili flakes, salt, and pepper to the mashed avocado. Stir until everything is well combined.
4. Spread the avocado mixture generously over the toasted bread.
5. Garnish with fresh herbs like cilantro or parsley, and add an extra sprinkle of chili flakes if desired.
6. Serve immediately, optionally with a side of fresh fruit or greens.

This Vegan Avocado Toast with Lemon and Chili Flakes is a quick and nourishing option that perfectly captures the freshness of spring. The creamy avocado pairs beautifully with the bright citrusy zing from the lemon, while the chili flakes offer a subtle heat that adds depth to the flavors. The addition of fresh herbs makes this toast feel light yet satisfying. Whether as a nutritious breakfast or a midday snack, it’s a go-to recipe for anyone looking for a simple yet flavorful vegan meal.

Vegan Sweet Potato and Black Bean Tacos

These Vegan Sweet Potato and Black Bean Tacos are a hearty yet refreshing dish, filled with roasted sweet potatoes, black beans, and fresh veggies. The combination of earthy sweet potatoes and protein-packed black beans makes for a filling meal, while a squeeze of lime and a sprinkle of cilantro adds a burst of freshness. With a quick prep time, these tacos are perfect for a weeknight dinner or a weekend gathering.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas (or flour tortillas)
• 1/2 red onion, finely diced
• 1/2 cup corn kernels (fresh or frozen)
• 1 avocado, sliced
• Fresh cilantro, chopped for garnish
• 1 lime, cut into wedges
• Optional: Salsa or hot sauce for extra flavor

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
2. While the sweet potatoes roast, heat the black beans in a small saucepan over low heat until warmed through.
3. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
4. Once the sweet potatoes are done, assemble the tacos by layering the roasted sweet potatoes, black beans, diced onion, and corn onto each tortilla.
5. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
6. Serve immediately with salsa or hot sauce, if desired.

These Vegan Sweet Potato and Black Bean Tacos are a flavorful and satisfying dish that combines the natural sweetness of roasted sweet potatoes with the earthy richness of black beans. The toppings add a burst of freshness, making each bite a delightful mix of textures and flavors. Quick to prepare and customizable, these tacos are perfect for a busy weeknight dinner, a casual meal with friends, or meal prep for the week. Packed with protein, fiber, and healthy fats, they’re both nourishing and delicious.

Vegan Chilled Cucumber Soup with Dill and Lemon

This Vegan Chilled Cucumber Soup with Dill and Lemon is a refreshing and light dish that’s perfect for warmer spring days. Cool cucumber is blended with fresh dill, lemon, and a hint of garlic to create a smooth, creamy soup that’s served cold. Ideal as a starter or a light lunch, this soup is hydrating, full of flavor, and incredibly easy to prepare.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1/2 cup coconut yogurt (or any plant-based yogurt)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 cup fresh dill, chopped
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/2 cup water (adjust for desired consistency)
• Olive oil for drizzling (optional)

Instructions:

1. In a blender or food processor, combine the chopped cucumbers, coconut yogurt, lemon juice, lemon zest, fresh dill, and garlic. Blend until smooth, adding water as needed to achieve your desired consistency.
2. Season with salt and pepper to taste and blend again.
3. Chill the soup in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
4. When ready to serve, pour the chilled soup into bowls and drizzle with a little olive oil, if desired.
5. Garnish with extra fresh dill and a few cucumber slices for texture.

This Vegan Chilled Cucumber Soup with Dill and Lemon is the ultimate refreshment for a warm spring day. The cucumber provides a cool, hydrating base, while the coconut yogurt adds a creamy texture without any dairy. The fresh dill and lemon give the soup a bright, herbal flavor that’s both light and flavorful. Perfect as a light appetizer or a soothing lunch, this soup is an easy, no-cook option that makes the most of fresh seasonal ingredients. Its lightness makes it an ideal choice for warm weather dining, leaving you feeling refreshed and satisfied.

Vegan Spring Vegetable Stir-Fry with Tofu

This Vegan Spring Vegetable Stir-Fry with Tofu is a vibrant, nutrient-packed dish that highlights the best of spring’s fresh produce. Colorful veggies like bell peppers, snap peas, and carrots are stir-fried with crispy tofu in a savory, slightly sweet soy sauce-based dressing. It’s a quick and easy meal that’s bursting with flavor and perfect for a light, healthy dinner. Serve it with rice or noodles for a complete, satisfying meal.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 tablespoon sesame oil (or vegetable oil)
• 1 bell pepper, thinly sliced
• 1 cup snap peas, ends trimmed
• 2 carrots, julienned
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sesame seeds (optional)
• Cooked rice or noodles, for serving
• Fresh cilantro or green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until crispy and golden on all sides, about 8 minutes. Remove the tofu and set aside.
2. In the same pan, add the garlic and grated ginger and sauté for 1 minute, until fragrant.
3. Add the sliced bell pepper, snap peas, carrots, and zucchini to the pan. Stir-fry for about 5-7 minutes, until the vegetables are tender but still vibrant and crisp.
4. In a small bowl, mix the soy sauce, maple syrup, and rice vinegar. Pour the sauce over the vegetables and toss to coat.
5. Return the crispy tofu to the pan and gently stir to combine everything.
6. Serve the stir-fry over cooked rice or noodles and garnish with sesame seeds and fresh cilantro or green onions.

This Vegan Spring Vegetable Stir-Fry with Tofu is a quick, nutritious, and full-flavored dish that captures the fresh tastes of the season. The tofu adds a satisfying protein element, while the variety of vegetables ensures you get a balanced mix of vitamins and minerals. The sweet-savory sauce brings everything together in a perfect harmony of flavors. It’s an easy meal for busy weeknights that’s customizable with your favorite spring vegetables and is sure to satisfy everyone at the table.

Vegan Lemon Raspberry Scones

These Vegan Lemon Raspberry Scones are a deliciously tender, flaky treat that combines the tartness of fresh raspberries with the bright, citrusy zing of lemon. Perfect for a spring brunch or as an afternoon snack with tea, these scones are dairy-free and egg-free, making them suitable for vegan diets without sacrificing flavor. The light, crumbly texture and the sweetness from the raspberries make these scones a crowd-pleasing favorite.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup coconut sugar (or granulated sugar)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, cold and solidified (or vegan butter)
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/2 cup fresh raspberries (or frozen, thawed)
• 1 tablespoon maple syrup (optional, for brushing)
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour, coconut sugar, baking powder, and salt.
3. Cut the coconut oil into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate small bowl, mix the almond milk, lemon zest, and lemon juice. Pour this mixture into the dry ingredients and stir until just combined.
5. Gently fold in the raspberries, being careful not to crush them.
6. Transfer the dough onto a lightly floured surface and gently knead it a few times until it holds together. Pat the dough into a circle about 1-inch thick and slice it into 8 wedges.
7. Place the scones on the prepared baking sheet and brush the tops with maple syrup for a slight shine (optional).
8. Bake for 20-25 minutes, or until the scones are golden brown on top.
9. Let the scones cool slightly, then dust with powdered sugar if desired before serving.

These Vegan Lemon Raspberry Scones are the perfect springtime treat, bursting with fresh berries and bright lemon flavor. The flaky, tender texture of the scones pairs perfectly with the tangy raspberries and the refreshing lemon zest. They make for a delightful breakfast or an afternoon pick-me-up, and their vegan-friendly ingredients ensure that everyone can enjoy them. Easy to make and full of flavor, these scones are sure to become a staple in your spring baking repertoire.

Vegan Cauliflower Tacos with Avocado Lime Sauce

These Vegan Cauliflower Tacos with Avocado Lime Sauce are a delicious, plant-based twist on a taco classic. The cauliflower is roasted to golden perfection, with smoky, spiced flavors, and paired with a creamy avocado lime sauce that brings a tangy, cool contrast to the warmth of the roasted veggies. The tacos are topped with fresh salsa and cilantro, making them a fun and fresh meal that’s perfect for a spring dinner.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, peeled and pitted
• 2 tablespoons lime juice
• 2 tablespoons cilantro, chopped
• 1/4 cup water
• 1/2 cup fresh salsa (store-bought or homemade)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the cauliflower florets with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
2. While the cauliflower roasts, make the avocado lime sauce. In a blender or food processor, combine the avocado, lime juice, cilantro, and water. Blend until smooth and creamy, adding more water if needed to reach your desired consistency.
3. Warm the tortillas in a dry skillet or microwave until soft and pliable.
4. Assemble the tacos by placing a few spoonfuls of roasted cauliflower onto each tortilla. Drizzle with avocado lime sauce and top with fresh salsa and additional cilantro.
5. Serve the tacos warm, with lime wedges on the side for extra tang.

These Vegan Cauliflower Tacos with Avocado Lime Sauce are a fun and flavorful way to enjoy the fresh tastes of spring. The roasted cauliflower provides a satisfying texture and smoky flavor, while the creamy avocado lime sauce adds a rich, refreshing contrast. Topped with vibrant salsa and cilantro, these tacos are light yet filling, making them a perfect choice for a quick weeknight dinner or a casual gathering with friends. They’re easy to make and packed with vibrant flavors that everyone will love.

Vegan Asparagus and Pea Risotto

This Vegan Asparagus and Pea Risotto is a creamy, comforting dish that celebrates the fresh, tender flavors of spring. The risotto is made with Arborio rice and cooked slowly to achieve a velvety, rich texture. Asparagus and peas are added towards the end to maintain their vibrant color and crispness, while a touch of lemon and fresh herbs elevate the flavors. This dish is perfect as a light dinner or as a side to accompany other spring meals.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth (kept warm)
• 1/2 cup dry white wine (optional)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh peas (or frozen)
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 cup nutritional yeast (for a cheesy flavor)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the Arborio rice and cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted.
3. Pour in the white wine (if using) and stir until absorbed. If not using wine, skip this step and move directly to adding broth.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more broth. Continue adding broth and stirring for about 20-25 minutes until the rice is tender and creamy.
5. While the rice cooks, blanch the asparagus and peas by placing them in boiling water for 2 minutes, then draining and transferring to ice water to preserve their color and crunch.
6. When the rice is cooked to your desired texture, stir in the blanched asparagus, peas, lemon zest, and lemon juice. Add nutritional yeast, salt, and pepper to taste.
7. Serve the risotto warm, garnished with fresh basil or parsley.

This Vegan Asparagus and Pea Risotto is a celebration of spring’s freshest vegetables. The creamy texture of the risotto is paired with the light, bright flavors of asparagus and peas, making it a perfect dish for a spring meal. The lemon zest adds a refreshing tang, while the nutritional yeast gives a cheesy flavor without any dairy. This recipe is not only delicious but also a wholesome, satisfying meal that can be enjoyed on its own or as a side to any spring gathering.

Vegan Strawberry Rhubarb Crumble

This Vegan Strawberry Rhubarb Crumble is a delightful, sweet-tart dessert that combines the best of spring’s fruits. The tangy rhubarb and sweet strawberries are baked together under a crunchy, oat-filled topping that adds the perfect texture contrast. With no dairy or eggs, this crumble is vegan-friendly and an ideal dessert for anyone looking to indulge in a light, fruity treat after a spring meal.

Ingredients:

For the filling:

• 3 cups strawberries, hulled and chopped
• 2 cups rhubarb, chopped into 1-inch pieces
• 1/2 cup coconut sugar (or granulated sugar)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the crumble topping:

• 1 cup rolled oats
• 1/2 cup almond flour (or all-purpose flour)
• 1/4 cup coconut sugar (or brown sugar)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil (melted) or vegan butter
• 1 tablespoon maple syrup

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish or a similar-sized oven-safe dish.
2. In a large bowl, combine the strawberries, rhubarb, coconut sugar, cornstarch, lemon juice, and vanilla extract. Toss until the fruit is well coated and the cornstarch is dissolved. Transfer the mixture to the prepared baking dish.
3. In a separate bowl, mix the oats, almond flour, coconut sugar, cinnamon, and salt for the crumble topping.
4. Add the melted coconut oil and maple syrup to the dry ingredients and stir until the mixture is crumbly and well combined.
5. Sprinkle the crumble topping evenly over the fruit filling.
6. Bake for 30-35 minutes, until the topping is golden brown and the fruit is bubbling.
7. Let the crumble cool for a few minutes before serving. Serve warm with a scoop of dairy-free ice cream or a dollop of coconut whipped cream, if desired.

This Vegan Strawberry Rhubarb Crumble is a perfect balance of sweet and tangy flavors, showcasing the best spring fruits in a warm, comforting dessert. The crumble topping, made from oats and almond flour, provides a satisfying crunch that complements the tender fruit filling. This dessert is vegan, light, and packed with seasonal ingredients, making it an ideal treat for family gatherings or as a light spring dessert after a meal. Serve it with your favorite dairy-free topping for an extra indulgence.

Vegan Spring Pesto Pasta

This Vegan Spring Pesto Pasta is a fresh and vibrant dish that brings the flavors of the season to your plate. The pesto is made with fresh basil, lemon, garlic, and pine nuts, and the addition of peas and asparagus adds a burst of spring goodness. This dish is perfect for a quick weeknight meal or a crowd-pleasing side dish for any spring occasion.

Ingredients:

• 12 oz pasta (spaghetti, penne, or your choice)
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1 cup peas (fresh or frozen)
• 1 bunch asparagus, cut into 1-inch pieces
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. While the pasta cooks, prepare the pesto. In a food processor or blender, combine the basil, pine nuts, garlic, nutritional yeast, and lemon juice. Pulse until finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. Season with salt and pepper to taste. If the pesto is too thick, add a bit of pasta water to thin it out.
4. Steam or blanch the peas and asparagus until tender, about 3-4 minutes.
5. Toss the cooked pasta with the pesto sauce, adding the peas and asparagus. Stir to combine, adding more pasta water if needed to coat the pasta evenly.
6. Garnish with fresh basil leaves and serve warm.

This Vegan Spring Pesto Pasta is a bright and flavorful dish that’s perfect for spring. The creamy pesto, made with fresh basil and nuts, coats the pasta beautifully, while the peas and asparagus add a fresh, seasonal touch. It’s a simple yet satisfying meal that can be prepared in under 30 minutes, making it a great weeknight dinner or a crowd-pleasing dish for gatherings. This pasta is light yet filling, and its vibrant green colors make it as visually appealing as it is delicious.

Vegan Roasted Carrot and Chickpea Salad

This Vegan Roasted Carrot and Chickpea Salad is a hearty, flavorful dish that’s perfect for spring. The caramelized sweetness of roasted carrots combines beautifully with crispy chickpeas and a tangy lemon tahini dressing. It’s a nutritious, filling salad that can be enjoyed as a main or side dish. The mix of textures—crunchy chickpeas, tender carrots, and fresh greens—makes each bite exciting and satisfying.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, or kale)
• 1 tablespoon sesame seeds (optional)
• Fresh cilantro or parsley for garnish

For the Lemon Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• 1-2 tablespoons water (to thin)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the carrot sticks and chickpeas in olive oil, cumin, paprika, salt, and pepper. Spread them evenly on the baking sheet.
3. Roast for 25-30 minutes, tossing halfway through, until the carrots are tender and caramelized and the chickpeas are crispy.
4. While the vegetables roast, prepare the lemon tahini dressing by whisking together tahini, lemon juice, maple syrup, olive oil, and water in a small bowl. Adjust the water to achieve your desired consistency and season with salt and pepper.
5. Once roasted, let the carrots and chickpeas cool slightly. Arrange the mixed greens on a serving platter and top with the roasted carrots and chickpeas.
6. Drizzle with lemon tahini dressing and garnish with sesame seeds and fresh herbs.

This Vegan Roasted Carrot and Chickpea Salad is a delightful, balanced meal that brings together warm, roasted vegetables and fresh greens. The cumin and paprika-spiced chickpeas add a satisfying crunch, while the sweet carrots complement the tangy lemon tahini dressing perfectly. It’s a healthy, plant-based option that’s filling yet light, making it an ideal dish for spring lunches or light dinners. Packed with protein, fiber, and vitamins, this salad is as nutritious as it is delicious.

Vegan Lemon Coconut Bars

These Vegan Lemon Coconut Bars are the ultimate spring treat, with a bright, tangy lemon flavor paired with the tropical richness of coconut. The crust is made from oat flour and coconut, creating a chewy, lightly sweetened base, while the lemon filling is smooth, creamy, and refreshing. These bars are easy to make and are perfect for picnics, spring parties, or as a sweet snack to enjoy on a warm afternoon.

Ingredients:

For the crust:

• 1 cup oat flour
• 1/2 cup shredded coconut
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1/4 teaspoon salt

For the filling:

• 1/2 cup coconut milk (full-fat)
• 1/4 cup lemon juice
• Zest of 2 lemons
• 1/4 cup maple syrup
• 2 tablespoons cornstarch (or arrowroot powder)
• 1/4 cup shredded coconut (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
2. In a bowl, combine the oat flour, shredded coconut, melted coconut oil, maple syrup, and salt. Stir until the mixture forms a crumbly dough.
3. Press the dough into the bottom of the prepared baking dish, ensuring it’s evenly distributed. Bake for 12-15 minutes, or until lightly golden.
4. While the crust bakes, prepare the lemon filling. In a small saucepan, whisk together the coconut milk, lemon juice, lemon zest, maple syrup, and cornstarch over medium heat.
5. Bring the mixture to a simmer and cook for 3-4 minutes, whisking constantly, until it thickens into a pudding-like consistency.
6. Pour the lemon filling over the baked crust and smooth it out. Sprinkle with shredded coconut on top.
7. Return the pan to the oven and bake for an additional 10-12 minutes, or until the filling is set.
8. Let the bars cool completely before slicing. Refrigerate for at least 1 hour to fully set.

These Vegan Lemon Coconut Bars are a refreshing and indulgent treat that perfectly balances sweet and tart flavors. The chewy coconut crust paired with the tangy lemon filling creates a wonderful texture contrast, while the coconut topping adds an extra layer of flavor. These bars are ideal for spring gatherings or as a light dessert after a meal. They’re simple to make, naturally sweetened, and packed with vibrant citrus flavor—truly a springtime delight!

Vegan Spring Vegetable and Hummus Wraps

These Vegan Spring Vegetable and Hummus Wraps are an easy, fresh, and satisfying lunch or snack. Packed with a variety of crunchy vegetables—such as carrots, cucumber, and bell peppers—and creamy hummus, these wraps are light yet filling. The fresh dill and lemon juice add a burst of flavor, making this a healthy and flavorful choice for busy spring days when you want something quick and nutritious.

Ingredients:

• 4 whole wheat or spinach tortillas
• 1/2 cup hummus (store-bought or homemade)
• 1 cup baby spinach or mixed greens
• 1 carrot, julienned
• 1 cucumber, thinly sliced
• 1/2 bell pepper, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup avocado, sliced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Lay the tortillas flat on a clean surface. Spread 2 tablespoons of hummus onto each tortilla, leaving a small border around the edges.
2. Layer the spinach, carrot, cucumber, bell pepper, and red onion on top of the hummus.
3. Add avocado slices and sprinkle with fresh dill.
4. Drizzle with lemon juice and season with salt and pepper to taste.
5. Roll up the wraps tightly, folding in the sides as you go, and slice them in half to serve.

These Vegan Spring Vegetable and Hummus Wraps are a perfect light lunch or snack for the warmer months. The combination of crisp vegetables, creamy hummus, and fresh dill creates a delicious and refreshing flavor profile. The wraps are quick and easy to assemble, making them a go-to meal when you’re in a rush but still want something nutritious. These wraps are also highly customizable—add your favorite veggies, greens, or even a sprinkle of nutritional yeast for extra flavor. They’re a portable, healthy option that’s packed with fiber and plant-based protein.

Vegan Pea and Mint Soup

This Vegan Pea and Mint Soup is a light yet flavorful soup perfect for spring. The combination of fresh peas and mint creates a refreshing, bright taste that’s complemented by a creamy texture, all without the use of dairy. Whether served as a starter or a light main dish, this soup is packed with vitamins and antioxidants. It’s incredibly easy to prepare, making it an ideal dish for a quick, healthy lunch or dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 4 cups fresh or frozen peas
• 1/2 cup coconut milk (or any plant-based milk)
• 1/2 cup fresh mint leaves, plus more for garnish
• Salt and pepper to taste
• Juice of 1/2 lemon

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
2. Add the garlic and cook for another 1-2 minutes until fragrant.
3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, add the peas and reduce to a simmer. Cook for 5-7 minutes, until the peas are tender.
4. Remove the pot from heat and stir in the coconut milk and fresh mint leaves.
5. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
6. Season the soup with salt, pepper, and lemon juice. Taste and adjust seasoning if needed.
7. Serve the soup warm, garnished with extra mint leaves.

This Vegan Pea and Mint Soup is a beautiful dish that captures the essence of spring in every spoonful. The fresh mint balances the sweetness of the peas, creating a refreshing yet hearty soup. The coconut milk adds creaminess without the need for dairy, making this soup both vegan and easy to digest. It’s an ideal meal for those looking to enjoy a light yet satisfying dish. The soup is not only quick to prepare but also a wonderful way to showcase seasonal vegetables, making it the perfect addition to your spring recipe rotation.

Vegan Spring Rolls with Peanut Dipping Sauce

These Vegan Spring Rolls with Peanut Dipping Sauce are a perfect blend of fresh, crunchy vegetables and savory flavors. The rice paper wraps are stuffed with a colorful assortment of vegetables like carrots, cucumber, avocado, and cilantro, making them both refreshing and satisfying. Paired with a creamy and slightly spicy peanut dipping sauce, these spring rolls are a great appetizer, snack, or light meal for any spring gathering.

Ingredients:

For the spring rolls:

• 8 rice paper wrappers
• 1 cup cooked vermicelli noodles (optional)
• 1/2 cup shredded carrots
• 1/2 cucumber, thinly sliced
• 1 avocado, sliced
• 1 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves (optional)
• 1/2 cup lettuce or mixed greens

For the peanut dipping sauce:

• 1/4 cup peanut butter
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1-2 teaspoons sriracha or chili paste (optional, for spice)
• Water, to thin

Instructions:

1. Prepare all your vegetables by julienning the carrots, slicing the cucumber, and cutting the avocado into thin slices. Set aside.
2. To prepare the spring rolls, fill a shallow dish with warm water. Gently dip each rice paper wrapper into the water for 10-15 seconds, or until soft and pliable. Remove and lay flat on a clean towel.
3. On the lower third of each rice paper, place a few pieces of vermicelli noodles (if using), shredded carrots, cucumber slices, avocado, cilantro, mint, and lettuce. Be sure not to overstuff.
4. Fold the sides of the rice paper over the filling, then roll it tightly from the bottom up, securing everything inside. Repeat with the remaining rice papers and fillings.
5. For the dipping sauce, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and sriracha in a small bowl. Add water a little at a time until the sauce reaches your desired consistency.
6. Serve the spring rolls with the peanut dipping sauce on the side.

These Vegan Spring Rolls with Peanut Dipping Sauce are a delightful treat that combines fresh, raw vegetables with a rich, creamy peanut sauce. They’re perfect for a healthy, light snack or appetizer, and they’re highly customizable based on your favorite veggies. The refreshing crunch of the vegetables, the smoothness of the avocado, and the vibrant flavor from fresh herbs like cilantro and mint create a perfect balance in every bite. Paired with the tangy and spicy peanut sauce, these spring rolls are sure to be a hit at any spring gathering or meal.

Vegan Lemon Blueberry Muffins

These Vegan Lemon Blueberry Muffins are the ideal treat for breakfast or as a light snack. With a burst of fresh blueberries and a zesty hint of lemon, these muffins are a flavorful and refreshing way to start your day. They’re made without eggs or dairy, making them vegan and suitable for anyone with dietary restrictions. The muffins are light, fluffy, and perfectly sweetened, with a subtle tang from the lemon that perfectly complements the blueberries.

Ingredients:

• 1 1/2 cups whole wheat flour (or all-purpose flour)
• 1/2 cup almond flour (or any other flour)
• 1/2 cup coconut sugar (or other sweeteners)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1/4 cup melted coconut oil (or any neutral oil)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 cup fresh or frozen blueberries
• 1 tablespoon flaxseed meal (optional, for added nutrition)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, almond flour, coconut sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the almond milk, melted coconut oil, vanilla extract, lemon zest, and lemon juice.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries, taking care not to crush them.
6. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes or until a toothpick comes out clean and the tops of the muffins are golden brown.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Vegan Lemon Blueberry Muffins are light, fluffy, and bursting with the fresh flavors of spring. The combination of blueberries and lemon creates a bright, tangy flavor that’s both refreshing and satisfying. Perfect for a quick breakfast or as an afternoon snack, these muffins are vegan, dairy-free, and egg-free, making them accessible to anyone with dietary restrictions. They are an easy-to-make, delicious treat that will add a burst of spring to your kitchen and are guaranteed to be loved by all!

Note: More recipes are coming soon!