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sauteed fiddleheads with vegan fried egg
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5 from 1 vote

Lemony Fiddleheads in Vegan Butter

This simple five-ingredient recipe can only be made during the short fiddlehead season, so pick up some fresh fiddleheads today for a delightful side dish.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Course: Side Dish
Cuisine: Canadian
Servings: 2 side dishes
Calories: 98kcal
Cost: $2.14 per serving


  • 1/2 lb fiddleheads, cleaned 230 g; see Note 1
  • 1 tbsp vegan butter 15 g
  • 1/4 tsp fine salt or 1/2 tsp kosher salt 2 g
  • 1/4 tsp black pepper
  • 1/2 lemon's worth of juice 2 tbsp or 30 g


  • Bring a pot of water to a boil. Add the fiddleheads and simmer for 10–15 minutes (see Note 2).
  • Drain fiddleheads and rinse in cold water.
  • Melt a pat of vegan butter in a saucepan on medium heat. Add drained fiddleheads and saute for a few minutes.
  • Turn off the heat and stir in salt, black pepper, and lemon juice.