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.

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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boule of fennel irish soda bread on a tile surface with whole fennel seeds scattered on one side

Whole Wheat Irish Soda Bread with Fennel Seeds

Holiday Recipes, 100 Calories, Bread, Breakfast, Side Dishes, Spring, Summer, Fall, Winter, Thanksgiving, Oil-Free, Nut-Free, Meal Prep, European Cuisine, Recipes

This barebones Irish soda bread recipe is vegan-friendly and uses mostly pantry ingredients. Throw in some optional fennel seeds to add a pop of flavour.

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a slice of double rhubarb loaf rests on a white cutting board.

Double Rhubarb Dream Loaf with Rhubarb Butter

Bread, Canadian Cuisine 🇨🇦, Breakfast, 300 Calories, Desserts, Spring, Summer, Fall, Nut-Free, Recipes

Rhubarb is the star of this vegan quick bread, which uses both fresh rhubarb and rhubarb butter. Buttery, sweet, and tangy, it’s the perfect summer dessert!

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Paruppu Vadai (Indian Chickpea Fritters)

Appetizers, 400 Calories, Indian Cuisine 🇮🇳, Side Dishes, Snacks, Blender Recipes, Stovetop Recipes, Spring, Summer, Fall, Winter, Gluten-Free, Nut-Free, Recipes

These crispy vegan chickpea fritters are an Indian street snack called ambode or paruppu vadai. The batter is mixed in a blender or food processor. So easy!

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Pretty in Pink Pineapple Pie

Old Recipes, American Cuisine 🇺🇸, 300 Calories, Desserts, Blender Recipes, Stovetop Recipes, Spring, Summer, Nut-Free, Recipes

This naturally pink pineapple pie is inspired by a recipe from 1924. The no-bake filling is mixed in the blender for a silky smooth texture with minimal effort.

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Vegan Master Sweet Dough & One-Rise Sandwich Bread

Bread, 700 Calories, Spring, Summer, Fall, Winter, Nut-Free, Global Cuisine, Recipes

The only vegan sweet dough you’ll need for all your enriched baking needs. Knead by hand or in a stand mixer. Plus: how to make a fast one-rise sandwich loaf.

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Homemade pandan juice in a glass cup surrounded by chopped fresh pandan.

How to Make Pandan Juice and Extract from Pandan Leaves

100 Calories, Blender Recipes, Spring, Summer, Gluten-Free, Oil-Free, WFPB, Nut-Free, Asian Cuisine, Recipes

Make pandan juice and pandan extract from scratch using fresh or frozen leaves! Pandan adds flavour to many Southeast Asian recipes.

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Baked vegan pillsbury cookies on a parchment paper baking sheet.

Easy Slice & Bake Cookies (Vegan)

Cookies, American Cuisine 🇺🇸, 200 Calories, Desserts, Spring, Summer, Fall, Winter, Nut-Free, Recipes

These 5-ingredient vegan cookies are inspired by Pillsbury slice-and-bake cookies. Includes instructions for customizing with your own colours and flavours!

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A glass container filled to the brim with blended taro paste sits on a white countertop.

Easy Blender Taro Paste (3 Ingredients)

Desserts, 500 Calories, Sauces, Blender Recipes, Instant Pot, Stovetop Recipes, Spring, Summer, Fall, Winter, Gluten-Free, Oil-Free, Nut-Free, Asian Cuisine, Recipes

With a powerful blender, it’s a breeze to make taro paste at home. This 3-ingredient confection can be added to smoothies, stuffed into pastries, and more.

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Kongnamul Guk (Korean Soybean Sprout Soup)

100 Calories, Soups, Appetizers, Korean Cuisine 🇰🇷, Side Dishes, One-Pot, Stovetop Recipes, Spring, Summer, Fall, Winter, Gluten-Free, Oil-Free, WFPB, Nut-Free, High-Protein, Recipes

Soybean sprout soup, or kongnamul guk, is enjoyed year-round in Korea because of its simplicity. This light soup makes the perfect side to any Asian meal.

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