Vegan Spring Recipes - Earth to Veg

With all the fruits and vegetables that come into season during spring, you probably want some Vegan Spring Recipes to take full advantage of them. These plant-based meals highlight the bright and fresh flavors of local produce, and are so enjoyable as the weather gets warmer. Whether it’s a main course or a side dish, I’m excited to bring the flavors of spring into your kitchen with my recipes.

In Greece, a traditional recipe to bridge the transition from winter to spring is Vegan Avgolemono, a creamy, comforting dill soup made with rice or orzo. Or head over to Turkish cuisine and try Kısır, a bulgur salad bursting with juicy tomatoes, fresh herbs, and spices. Or check out this simple Canadian recipe for Lemony Sautéed Fiddleheads, which have a notoriously short season between April to May of each year.

A metal fork carving into a double-layer chocolate frosted chocolate blender cake.

Rich and Moist Chocolate Blender Cake

American Cuisine 🇺🇸, Desserts, 600 Calories, Blender, Spring, Summer, Fall, Winter, Recipes

This chocolate cake is made completely in the blender. Blend the frosting first, then the batter. No need for multiple bowls. Just blend, pour, and bake.

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A wooden spoon scoops soy cashew yogurt from a glass mason jar.

Vegan Soy Cashew Yogurt (Instant Pot or Stove)

200 Calories, Breakfast, Sauces, Side Dishes, Snacks, Blender, Instant Pot, Stovetop Recipes, Spring, Summer, Fall, Winter, Gluten-Free, Oil-Free, WFPB, High-Protein, Meal Prep, Global Cuisine, Recipes

This vegan soy cashew yogurt is rich, creamy, and budget-friendly. No coconut milk, no thickeners, only whole food ingredients. As mild or as tangy as you want!

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A block of cold silken tofu topped with fresh ginger, scallions, and Japanese soy sauce on a blue china plate.

Hiyayakko (Japanese Cold Tofu)

Appetizers, 200 Calories, Salads, Side Dishes, Japanese Cuisine 🇯🇵, Snacks, Spring, Summer, Gluten-Free, Oil-Free, WFPB, Nut-Free, High-Protein, Tofu, Under 30 Minutes, Recipes

Hiyayakko (冷奴) is Japanese silken tofu served cold, seasoned with a smattering of savoury toppings. With endless flavour combos, it’s the best lazy summer meal.

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A bowl of japchae sits on a white table next to fresh scallions and a carrot.

1-Pan Vegan Japchae (Korean Glass Noodle Stir Fry)

Korean Cuisine 🇰🇷, Weeknight, Entrées, 600 Calories, Side Dishes, One-Pot, Stovetop Recipes, Spring, Summer, Fall, Winter, Gluten-Free, Nut-Free, Meal Prep, Recipes

Japchae is a Korean stir-fried dish featuring bouncy sweet potato noodles, sliced carrots, plenty of scallion, all lightly coated in a sweet and savoury sauce.

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A jar of vegan pandan kaya sits on a white table next to fresh pandan leaves and a loaf of pandan bread.

Vegan Pandan Kaya (Eggless Nyonya Kaya)

Zero-Waste Recipes, Breakfast, Sauces, Over 700 Calories, Blender, Stovetop Recipes, Spring, Summer, Gluten-Free, Oil-Free, Nut-Free, Tofu, Asian Cuisine, Recipes

Nyonya kaya is a creamy coconut jam from Southeast Asia. This vegan pandan kaya is rich, sweet, and addictive. Spread it on toast, or eat by the spoonful!

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Vegan jjajangmyeon in a bowl with chopsticks on the side, topped with julienned cucumber and sesame seeds.

Vegan Jajangmyeon for Two (Korean Black Bean Noodles)

Korean Cuisine 🇰🇷, Weeknight, Entrées, 700 Calories, Sauces, Comfort Food, Stovetop Recipes, Spring, Winter, Nut-Free, Tofu, Recipes

An inky black noodle dish from Korean, vegan jajangmyeon is made with a hearty mix of tofu and vegetables covered in a rich and savoury black bean sauce.

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Hjónabandssæla cake squares arranged haphazardly over a grey countertop.

Hjónabandssæla (Icelandic Rhubarb Cake)

200 Calories, Desserts, Snacks, Spring, Summer, Nut-Free, European Cuisine, Recipes

Hjónabandssæla means “happy marriage” in Icelandic. Packed with sticky rhubarb jam and topped with oat crumble, this cheerful cake is an ode to wedded bliss.

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chopsticks and porcelain soup spoon arranged next to a large pot of Thai stuffed cucumber soup

Stuffed Bitter Melon Soup (Vegan Recipe)

Soups, Thai Cuisine 🇹🇭, 200 Calories, Vietnamese Cuisine 🇻🇳, Side Dishes, Stovetop Recipes, Spring, Fall, Winter, Gluten-Free, High-Protein, Recipes

This unusual stuffed bitter melon soup from Thailand and Vietnam is traditionally eaten during the New Year. (Swap out bitter melon with cucumber for a milder version.)

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small stockpot full of vegan avgolemono lemon rice soup, garnished with dill, with another bowl off to the side

Greek Lemon Rice Soup (Vegan Avgolemono)

Soups, Weeknight, 400 Calories, Entrées, Greek Cuisine 🇬🇷, Side Dishes, Comfort Food, Blender, Stovetop Recipes, Spring, Winter, Gluten-Free, Recipes

Vegan avgolemono, or Greek lemon rice soup, is a truly comforting concoction—no chicken or eggs required. Creamy, tangy avgolemono hits the spot on a cold day.

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Unbaked shortening pie dough in a pan with rolling pin and flower-shaped crust cut outs on the side.

Easy Stand Mixer Pie Crust (Dairy-Free Recipe)

American Cuisine 🇺🇸, British Cuisine 🇬🇧, Desserts, Over 700 Calories, Spring, Summer, Fall, Winter, Nut-Free, Under 30 Minutes, Recipes

This beginner-friendly stand mixer pie crust recipe is completely dairy-free and vegan. Made with 100% shortening, it’s foolproof and only takes 10 minutes.

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