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Vegan Spring Recipes

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.

Thai vegan jungle curry in a black bowl on a grey table.

Vegan Jungle Curry (Kaeng Pa) — No Coconut Milk

Thai Cuisine 🇹🇭, 500 Calories, Entrées, One-Pot, Stovetop Recipes, Spring, Summer, Fall, Gluten-Free, Nut-Free, Tofu, Recipes

Want to make curry but don’t have any coconut milk? Kaeng pa got your back. This is a Thai vegan jungle curry which is naturally coconut-free.

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A glass of zucchini smoothie on a grey counter, surrounded by slices of yellow zucchini and peaches.

Fruity Zucchini Smoothie

Drinks, American Cuisine 🇺🇸, 200 Calories, Blender, Spring, Summer, Fall, Gluten-Free, Oil-Free, WFPB, Nut-Free, Under 30 Minutes, Recipes

Throw zucchini into your smoothie to add extra creaminess and some hidden veggie goodness. You won’t taste it at all in this sweet and fruity snack shake.

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Three slices of vegan pandan bread are laid out on a white countertop.

Vegan Pandan Bread with Coconut Cream

Bread, 200 Calories, Breakfast, Desserts, Side Dishes, Snacks, Spring, Summer, Nut-Free, Meal Prep, Asian Cuisine, Recipes

This vegan pandan bread loaf has a super tender crumb thanks to tangzhong and coconut milk. The fresh pandan juice provides a soft fragrance.

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A mason jar full of rhubarb butter surrounded by fresh summer fruit.

Slow Cooker Rhubarb Butter + Instant Pot Option

American Cuisine 🇺🇸, Breakfast, 300 Calories, Sauces, Instant Pot, Slow Cooker (Crockpot), Stovetop Recipes, Spring, Summer, Fall, Gluten-Free, Oil-Free, Nut-Free, Recipes

Rhubarb butter in the slow cooker is an easy, hands-off way to use up rhubarb—frozen or fresh—and lasts for several weeks in the refrigerator.

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How to Roast Cashews without Oil (3 Ingredients)

Appetizers, 500 Calories, Snacks, Spring, Summer, Fall, Winter, Gluten-Free, Oil-Free, WFPB, Meal Prep, Under 30 Minutes, Global Cuisine, Recipes

You can easily make roasted cashews in your home oven. To roast cashews without oil, I use a little trick to keep them healthy but still flavourful.

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fresh thyme and tomato sauce spinach pici pasta

Playing with Handmade Spinach Pici Pasta

Weekend, 500 Calories, Entrées, Italian Cuisine 🇮🇹, Blender, Stovetop Recipes, Spring, Fall, Oil-Free, Nut-Free, Recipes

Spinach pici is an Italian noodle known as “fat spaghetti.” The vibrant green of the spinach and the satisfying chewiness of fresh pasta make it fun to eat!

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a large round paska loaf sits surrounded by smaller paskas on a gingham towel.

Vegan Paska (Eastern European Easter Bread)

Zero-Waste Recipes, Bread, Russian Cuisine 🇷🇺, Ukrainian Cuisine 🇺🇦, Breakfast, 400 Calories, Side Dishes, Spring, Nut-Free, Recipes

Vegan paska is an enriched sweet bread eaten as part of Ukrainian Easter holiday tradition. Bursts with zesty orange flavour thanks to the use of whole oranges.

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