50+ Quick Sunday Vegan Asparagus Recipes for a Healthy Feast

Asparagus is a versatile and nutrient-rich vegetable that’s perfect for adding a burst of flavor to any meal, especially on a laid-back Sunday.

Whether you’re preparing a hearty brunch, a light dinner, or a snack, vegan asparagus recipes provide endless opportunities for creativity in the kitchen.

Packed with vitamins and fiber, asparagus is not only a healthy choice but also a delicious addition to any plant-based dish.

In this blog post, we’ve curated 50+ mouthwatering vegan asparagus recipes that will transform your Sundays into a celebration of wholesome, flavorful meals.

From simple roasted asparagus to vibrant salads, creamy pastas, and hearty stir-fries, you’ll find a recipe to suit every taste and occasion.

These dishes are perfect for anyone looking to enjoy the best of what plant-based cooking has to offer, with a focus on fresh, seasonal ingredients.

So, grab your asparagus and let’s dive into a world of vegan Sunday delights!

50+ Quick Sunday Vegan Asparagus Recipes for a Healthy Feast

Incorporating asparagus into your Sunday meals is a fantastic way to enjoy a healthy, flavorful, and plant-based diet.

With 50+ vegan asparagus recipes to choose from, there’s something for everyone – from comfort food lovers to those seeking lighter, fresher dishes.

These recipes showcase the beauty and versatility of asparagus, allowing you to experiment with different cooking methods, spices, and ingredients.

Whether you’re looking to prepare a quick dish for a busy Sunday or create an elaborate spread for a family gathering, these recipes will provide inspiration and guide you to make the most of your asparagus.

So, get cooking and enjoy the deliciousness of vegan asparagus this Sunday – and every day!

Asparagus and Lemon Risotto

This Asparagus and Lemon Risotto is a creamy, satisfying dish perfect for Sunday dinner. It combines the earthy flavors of asparagus with the bright tang of lemon to create a comforting yet refreshing meal. This vegan version swaps traditional butter and cheese with plant-based alternatives, making it a guilt-free indulgence that doesn’t skimp on flavor. Enjoy it as a main course or serve it alongside a light salad.

Ingredients

• 1 cup Arborio rice
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 5 cups vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• Juice and zest of 1 lemon
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add onions and garlic, cooking until fragrant and translucent.
2. Stir in the rice, allowing it to toast lightly for 2 minutes.
3. Pour in the white wine, if using, and stir until it’s absorbed.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
5. Midway through, toss in the asparagus pieces. Continue adding broth and stirring.
6. Once the rice is tender and creamy (about 20–25 minutes), stir in the lemon juice, zest, and nutritional yeast. Season with salt and pepper.
7. Remove from heat and let sit for 2 minutes before serving. Garnish with fresh parsley.

This Asparagus and Lemon Risotto is a versatile and elegant dish that can elevate your Sunday dinner table. Its vibrant flavors make it a hit with vegans and non-vegans alike. Pair it with a crisp white wine or sparkling water infused with lemon for a truly refreshing meal.

Grilled Asparagus and Chickpea Salad

Simple yet flavorful, this Grilled Asparagus and Chickpea Salad brings smoky charred asparagus together with protein-packed chickpeas for a wholesome Sunday meal. Tossed with a zesty tahini dressing, this salad is hearty enough to serve as a main course while staying light and refreshing. Perfect for lazy Sundays, this recipe highlights fresh, seasonal produce.

Ingredients

• 1 bunch asparagus, trimmed
• 1 can chickpeas, drained and rinsed
• 2 cups mixed greens (arugula, spinach, or your choice)
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste

Tahini Dressing

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 2 tablespoons water (adjust for consistency)

Instructions

1. Preheat a grill pan or outdoor grill to medium-high heat.
2. Toss the asparagus with olive oil, salt, and pepper. Grill for 3–5 minutes, turning occasionally until tender and slightly charred.
3. In a large salad bowl, combine chickpeas, mixed greens, red onion, and cherry tomatoes.
4. Slice the grilled asparagus into smaller pieces and add them to the salad.
5. In a small bowl, whisk together the tahini, lemon juice, maple syrup, Dijon mustard, and water. Adjust seasoning if needed.
6. Drizzle the tahini dressing over the salad and toss to combine.

This Grilled Asparagus and Chickpea Salad is a healthy and satisfying addition to your Sunday meal rotation. With its smoky asparagus and creamy tahini dressing, it’s a perfect blend of textures and flavors. Serve it with crusty vegan bread for a complete and balanced meal that’s both nourishing and delicious.

Vegan Cream of Asparagus Soup

Rich, velvety, and comforting, this Vegan Cream of Asparagus Soup is the perfect way to start or complete your Sunday meal. This dairy-free recipe captures the delicate flavor of asparagus in a creamy base made with cashews and coconut milk. It’s an elegant dish that’s both simple to prepare and deeply satisfying.

Ingredients

• 1 bunch asparagus, trimmed and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 3 cups vegetable broth
• 1/2 cup raw cashews, soaked in water for 2–4 hours
• 1/2 cup coconut milk
• Juice of 1/2 lemon
• Salt and pepper to taste
• Fresh chives or dill for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and softened.
2. Add the asparagus and cook for 3 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes, or until the asparagus is tender.
4. In a blender, combine the cooked vegetables, broth, and drained cashews. Blend until smooth and creamy.
5. Return the soup to the pot and stir in the coconut milk and lemon juice. Adjust seasoning with salt and pepper.
6. Heat gently over low heat until warmed through. Serve hot, garnished with fresh chives or dill.

This Vegan Cream of Asparagus Soup is a luxurious and flavorful dish that’s perfect for Sunday meals, whether as a starter or a main course. Its silky texture and delicate flavor make it a crowd-pleaser. Pair with a side of crusty bread or vegan croutons for a cozy dining experience.

Vegan Asparagus and Mushroom Stir-Fry

This Vegan Asparagus and Mushroom Stir-Fry is a quick, savory, and nutrient-packed dish that highlights the earthy flavor of asparagus and the umami of mushrooms. The combination of sautéed asparagus, mushrooms, and a savory soy-based sauce makes it a delicious and healthy option for a Sunday dinner. This stir-fry is full of vibrant vegetables and is perfect when you need a flavorful meal on short notice.

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 1 small carrot, julienned
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 tablespoon sesame seeds (optional)
• Fresh cilantro for garnish

Instructions

1. Heat sesame oil in a large pan or wok over medium heat. Add garlic and cook for 1 minute until fragrant.
2. Add the mushrooms, carrots, and bell peppers to the pan, cooking for 3-4 minutes until they begin to soften.
3. Stir in the asparagus and cook for another 4-5 minutes, until the asparagus is tender yet still crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, and maple syrup. Pour the sauce over the vegetables and stir well to coat.
5. Cook for an additional 2 minutes until the sauce thickens slightly.
6. Garnish with sesame seeds and fresh cilantro before serving.

This Vegan Asparagus and Mushroom Stir-Fry is a delightful, fast, and healthy dish that brings bold flavors and textures to your Sunday table. The perfect balance of savory, sweet, and umami makes it a versatile dish that pairs well with rice or quinoa. Whether served as a main or a side, it’s an easy way to enjoy fresh vegetables in a flavorful sauce.

Asparagus and Avocado Toast

Simple and satisfying, this Asparagus and Avocado Toast is a trendy yet healthy Sunday breakfast or brunch option. The creamy avocado pairs beautifully with the tender roasted asparagus, making for a light yet filling meal. The fresh herbs and lemon elevate the dish, adding extra brightness to every bite. This toast is quick to prepare and makes for a perfect start to a relaxing Sunday.

Ingredients

• 1 bunch asparagus, trimmed
• 2 ripe avocados
• 4 slices of whole-grain or sourdough bread, toasted
• 1 tablespoon olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh dill or parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 10-12 minutes until tender and lightly browned.
2. While the asparagus roasts, slice the avocados in half and scoop out the flesh. Mash the avocado with lemon juice, salt, and pepper in a bowl until smooth.
3. Toast the bread slices until golden brown and crispy.
4. Spread a generous layer of mashed avocado on each piece of toast.
5. Top with roasted asparagus and sprinkle with red pepper flakes and fresh herbs.

This Asparagus and Avocado Toast is a light, nutritious, and flavorful dish that’s ideal for a relaxing Sunday morning. The creamy avocado and roasted asparagus offer a satisfying combination, while the fresh herbs and lemon add a zingy finish. It’s an easy-to-make, plant-based meal that’s sure to become a favorite breakfast or brunch option.

Vegan Asparagus Quiche

This Vegan Asparagus Quiche is a savory, satisfying dish perfect for a Sunday brunch or dinner. With a crisp, flaky crust and a creamy tofu filling, it’s packed with asparagus and other veggies, making it both hearty and nutritious. The tofu mixture mimics the traditional quiche filling, while the asparagus adds a fresh, seasonal touch. It’s an easy-to-make vegan alternative to the classic quiche, bursting with flavor and texture.

Ingredients

• 1 pre-made vegan pie crust (or make your own with flour, vegan butter, and cold water)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 onion, diced
• 1/2 cup mushrooms, sliced
• 1/2 cup firm tofu, drained and crumbled
• 1/4 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 tablespoon Dijon mustard
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh thyme or oregano for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, sauté the onion and mushrooms over medium heat until softened, about 5 minutes. Add the asparagus and cook for another 3-4 minutes. Set aside.
3. In a food processor, blend the tofu, almond milk, nutritional yeast, Dijon mustard, turmeric, salt, and pepper until smooth.
4. Stir in the sautéed vegetables. Pour the mixture into the pie crust.
5. Bake for 35-40 minutes, until the quiche is set and golden on top.
6. Let the quiche cool for 5-10 minutes before slicing. Garnish with fresh thyme or oregano.

This Vegan Asparagus Quiche offers a delicious, plant-based alternative to traditional quiche without compromising on flavor. With its rich tofu filling and fresh asparagus, it’s perfect for a light yet filling Sunday brunch. Serve it with a crisp salad or roasted potatoes for a full, well-rounded meal.

Vegan Asparagus and Potato Gratin

This Vegan Asparagus and Potato Gratin is a creamy, comforting dish that combines tender asparagus with hearty potatoes in a rich, plant-based cream sauce. This vegan version swaps traditional dairy for cashews and plant-based milk, creating a smooth, velvety texture. Perfect for a Sunday dinner, this gratin is indulgent yet healthy, offering layers of flavor with every bite.

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 large potatoes, peeled and thinly sliced
• 1/2 cup raw cashews (soaked for 2-4 hours)
• 1 cup unsweetened almond milk
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh thyme or rosemary for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. In a blender, combine the soaked cashews, almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
3. Layer the sliced potatoes and asparagus in the prepared baking dish, alternating layers. Pour the cashew cream sauce over the top, ensuring it covers the vegetables evenly.
4. Cover the dish with aluminum foil and bake for 40 minutes.
5. After 40 minutes, remove the foil and bake for an additional 10-15 minutes, until the top is golden and crispy.
6. Let the gratin cool for 5 minutes before serving. Garnish with fresh herbs.

This Vegan Asparagus and Potato Gratin is a creamy, comforting side dish that pairs beautifully with a variety of main courses. The rich cashew sauce brings a luxurious texture to the dish, while the asparagus adds a fresh, crisp contrast to the soft potatoes. This dish is sure to be a hit for any Sunday gathering or family meal.

Vegan Asparagus and Chickpea Tacos

These Vegan Asparagus and Chickpea Tacos are a fun and flavorful way to enjoy asparagus. The crispy asparagus is paired with seasoned chickpeas and a tangy avocado-lime sauce for a refreshing and satisfying taco filling. These tacos are perfect for a light Sunday meal or a casual weekend dinner, offering a delicious combination of textures and vibrant flavors.

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 6 small corn or flour tortillas
• 1 avocado, mashed
• Juice of 1 lime
• 1/4 cup cilantro, chopped
• 1/4 red onion, finely diced
• Salsa or hot sauce (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the asparagus pieces with olive oil, salt, pepper, cumin, smoked paprika, and garlic powder. Spread them out on a baking sheet and roast for 12-15 minutes, until crispy and tender.
3. While the asparagus roasts, heat a pan over medium heat and sauté the chickpeas with a pinch of salt and pepper for 5-7 minutes, until lightly crispy.
4. In a small bowl, mash the avocado and mix with lime juice, salt, and chopped cilantro.
5. Warm the tortillas in a dry pan or microwave.
6. Assemble the tacos by spreading a generous layer of avocado-lime sauce on each tortilla. Top with roasted asparagus, crispy chickpeas, red onion, and additional salsa or hot sauce if desired.

These Vegan Asparagus and Chickpea Tacos are the perfect combination of fresh and flavorful. With the smoky roasted asparagus and crispy chickpeas, these tacos are both satisfying and light. The creamy avocado-lime sauce ties everything together, making this a wonderful Sunday meal that’s both fun and nutritious.

Vegan Asparagus and Tomato Pasta

This Vegan Asparagus and Tomato Pasta is a quick, simple, and vibrant dish that brings together fresh asparagus and juicy tomatoes in a light olive oil sauce. Tossed with your favorite pasta, this dish is full of flavor and makes for an easy Sunday dinner that’s both healthy and satisfying. The garlic and basil add a delightful depth, making this recipe a perfect go-to for busy days.

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 cups cherry tomatoes, halved
• 8 oz pasta (spaghetti, penne, or your choice)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Red pepper flakes (optional)
• Vegan parmesan cheese (optional)

Instructions

1. Cook the pasta according to package instructions, reserving 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add the asparagus to the pan and cook for 3-4 minutes until just tender.
4. Stir in the cherry tomatoes and cook for another 3-4 minutes until the tomatoes begin to soften.
5. Add the cooked pasta to the pan, tossing everything together. If needed, add reserved pasta water to create a silky sauce.
6. Season with salt, pepper, and red pepper flakes.
7. Garnish with fresh basil and vegan parmesan cheese, if desired, before serving.

This Vegan Asparagus and Tomato Pasta is a quick and delightful dish that’s packed with fresh ingredients and bold flavors. The combination of asparagus, tomatoes, and garlic creates a refreshing and savory meal that’s perfect for a light Sunday dinner. You can easily customize it with your favorite herbs or pasta shape for a satisfying meal any time.

Vegan Asparagus and Spinach Stuffed Portobello Mushrooms

These Vegan Asparagus and Spinach Stuffed Portobello Mushrooms are an elegant and hearty dish perfect for a Sunday gathering or dinner. The meaty portobello mushrooms are filled with a savory mixture of asparagus, spinach, and garlic, creating a delightful combination of flavors and textures. Baked until golden, this dish is both satisfying and packed with nutrients, making it an excellent choice for anyone looking for a plant-based meal that feels indulgent.

Ingredients

• 4 large portobello mushroom caps, stems removed
• 1 bunch asparagus, trimmed and chopped
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup breadcrumbs (gluten-free if desired)
• 1 tablespoon nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the chopped asparagus and cook for 4-5 minutes, until just tender. Stir in the spinach and cook until wilted, about 2 minutes.
4. Remove from heat and stir in breadcrumbs, nutritional yeast, salt, and pepper.
5. Place the mushroom caps on a baking sheet and stuff them with the asparagus-spinach mixture.
6. Bake the stuffed mushrooms for 20-25 minutes, until the mushrooms are tender and the stuffing is golden.
7. Garnish with fresh parsley before serving.

This Vegan Asparagus and Spinach Stuffed Portobello Mushrooms recipe offers a deliciously satisfying meal, combining the earthy flavors of mushrooms with the bright freshness of asparagus and spinach. Perfect as a main dish or an appetizer for a Sunday dinner, this dish is not only healthy but also full of flavor and texture. It’s a great way to enjoy seasonal vegetables in a creative and hearty way.

Vegan Asparagus and Lemon Risotto

This Vegan Asparagus and Lemon Risotto is a creamy, tangy, and comforting dish that will bring a touch of luxury to your Sunday table. The asparagus provides a fresh crunch, while the lemon adds a refreshing brightness to the creamy risotto. Using vegetable broth and a splash of white wine, this dish is rich and satisfying without being heavy. It’s the perfect balance of flavors, making it an ideal meal to enjoy on a relaxed Sunday afternoon.

Ingredients

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
3. Add the white wine (if using) and let it cook off, stirring occasionally.
4. Begin adding the vegetable broth, one ladleful at a time, stirring continuously and allowing the rice to absorb the liquid before adding more. Continue this process for 18-20 minutes, until the rice is tender but still has a slight bite.
5. In a separate pan, sauté the asparagus in a little olive oil for 4-5 minutes until tender.
6. Once the rice is cooked, stir in the sautéed asparagus, lemon zest, lemon juice, fresh parsley, salt, and pepper.
7. Serve warm, garnished with extra parsley if desired.

This Vegan Asparagus and Lemon Risotto is the perfect dish to elevate your Sunday meals with its creamy texture and refreshing citrus kick. The asparagus adds a lovely crunch, while the lemon brightens the overall dish, creating a balance of flavors that’s both indulgent and light. It’s a flavorful, vegan-friendly option that pairs wonderfully with a crisp salad or roasted vegetables.

Vegan Asparagus and Chickpea Salad with Tahini Dressing

This Vegan Asparagus and Chickpea Salad with Tahini Dressing is a fresh, vibrant, and protein-packed dish that’s perfect for a light yet satisfying Sunday meal. The roasted asparagus and chickpeas create a hearty base, while the creamy tahini dressing adds a rich, nutty flavor. This salad is easy to prepare, packed with nutrients, and offers a great balance of flavors and textures, making it an ideal dish for a Sunday lunch or dinner.

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional)
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1/4 cup water (or more for desired consistency)
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the asparagus and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, until the asparagus is tender and the chickpeas are crispy.
3. While the vegetables roast, whisk together the tahini, lemon juice, maple syrup, and water in a bowl until smooth. Adjust the consistency by adding more water if needed.
4. Once the asparagus and chickpeas are roasted, assemble the salad by placing them in a large bowl.
5. Drizzle the tahini dressing over the salad and toss to combine.
6. Garnish with sesame seeds and fresh parsley before serving.

This Vegan Asparagus and Chickpea Salad with Tahini Dressing is a light yet hearty meal that’s full of flavor and nutrition. The roasted asparagus and chickpeas add texture and depth, while the creamy tahini dressing ties it all together with its rich, nutty flavor. Whether served as a main or a side dish, this salad is a satisfying, plant-based option that’s perfect for a Sunday meal.

Vegan Asparagus and Sweet Potato Tacos

These Vegan Asparagus and Sweet Potato Tacos are a flavor-packed, vibrant dish that will brighten up any Sunday meal. Roasted asparagus and sweet potatoes create a perfect combination of savory and sweet flavors, while a variety of spices adds depth and warmth. Wrapped in soft corn tortillas and topped with fresh cilantro, avocado, and a drizzle of lime, these tacos are both satisfying and healthy. They make for a great main dish, and they’re easy to prepare!

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving
• Hot sauce (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potato and asparagus with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and the asparagus is slightly crispy.
3. While the vegetables roast, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
4. Once the vegetables are done, assemble the tacos by placing a generous amount of the roasted sweet potato and asparagus on each tortilla.
5. Top with slices of avocado, fresh cilantro, a squeeze of lime, and a drizzle of hot sauce, if desired.
6. Serve the tacos warm, with extra lime wedges on the side.

These Vegan Asparagus and Sweet Potato Tacos are a fun and flavorful twist on traditional tacos. The combination of sweet potato and asparagus offers a wonderful balance of flavors, while the spices and fresh toppings elevate the dish to a new level. These tacos are perfect for a casual Sunday dinner or even a weekend gathering, providing a healthy yet satisfying option for plant-based eaters.

Vegan Asparagus and Coconut Curry

This Vegan Asparagus and Coconut Curry is a creamy, aromatic dish that’s perfect for warming up on a Sunday evening. The coconut milk creates a rich and velvety sauce, while the asparagus, along with other vegetables, absorbs the fragrant spices for a truly satisfying experience. With the addition of ginger, garlic, and turmeric, this curry brings vibrant flavors that pair beautifully with rice or naan, making it an ideal dish for a cozy dinner.

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 can (14 oz) coconut milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili flakes (optional)
• 1 tablespoon olive oil
• 1/2 cup vegetable broth
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
2. Add the garlic, ginger, turmeric, cumin, coriander, and chili flakes, and cook for another 1-2 minutes, stirring frequently until fragrant.
3. Pour in the coconut milk and vegetable broth, and bring to a simmer.
4. Add the asparagus and cook for 5-7 minutes, until tender but still bright green.
5. Season with salt to taste, and adjust the spices as needed.
6. Serve the curry over a bed of rice or with warm naan, garnished with fresh cilantro.

This Vegan Asparagus and Coconut Curry is a comforting, creamy dish that is both nourishing and full of flavor. The coconut milk offers a luscious base, while the spices give it warmth and depth. It’s an easy and satisfying meal for a Sunday, perfect when served with rice or naan to soak up the rich curry sauce. You’ll love how the asparagus and other vegetables shine in this fragrant and colorful dish.

Vegan Asparagus and Tomato Pesto Pasta

This Vegan Asparagus and Tomato Pesto Pasta is a delicious and easy-to-make dish that’s perfect for a relaxing Sunday dinner. The combination of roasted asparagus and cherry tomatoes creates a burst of freshness and flavor, while the homemade pesto sauce, made with basil, garlic, and nutritional yeast, adds a creamy, cheesy taste without any dairy. Served over your favorite pasta, this dish is both satisfying and packed with plant-based goodness.

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 pint cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1/4 cup pine nuts or walnuts
• 1/4 cup olive oil
• 8 oz pasta of choice
• Fresh lemon juice for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Toss the asparagus and cherry tomatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 15-20 minutes, until the asparagus is tender and the tomatoes have softened.
3. While the vegetables roast, cook the pasta according to package instructions. Drain, reserving a little pasta water.
4. In a food processor, combine the basil, garlic, nutritional yeast, nuts, and olive oil. Pulse until smooth, adding a little reserved pasta water if necessary to reach your desired consistency.
5. Toss the cooked pasta with the pesto and roasted vegetables.
6. Serve warm, with a squeeze of fresh lemon juice and extra nutritional yeast on top, if desired.

This Vegan Asparagus and Tomato Pesto Pasta is a simple yet flavorful dish that highlights the natural sweetness of the roasted tomatoes and asparagus. The creamy, dairy-free pesto sauce adds richness and a lovely herbal flavor, making this pasta a satisfying choice for a Sunday meal. It’s a versatile dish that can easily be adapted with other vegetables, but the combination of asparagus and tomatoes is particularly delightful.

Note: More recipes are coming soon!