These fresh and vibrant vegan Spring recipes are nutritious and full of flavor to celebrate the awakening of nature.
Table of Contents
Savory
Lemon Asparagus Pasta
“Sunny days call for this Lemon Asparagus Pasta. Made with spaghetti and fresh asparagus in a lemon cream sauce, it’s an easy, yet elegant meal that’s perfect for spring and summer.”
Pesto Potato Salad
“It’s a dish that wows with its homemade pesto, a vibrant blend of walnuts, pine nuts, and a zesty lemon kick, paired with hearty potatoes and crisp, fresh veggies. Equally delicious enjoyed warm or cool, it’s set to be the standout favourite that brings a round of applause from your friends on the picnic blanket.”
Cream of Asparagus Soup
“This luscious vegan asparagus soup is thick, creamy and absolutely delicious! You’d never guess it was dairy-free. It’s easy to make and can be on the table in 40 minutes flat.”
Strawberry Spinach Salad
Strawberry Spinach Salad is an easy-to-make spinach salad with juicy strawberries, sliced avocado, almonds, red onion, and coconut bacon, and topped with a delicious creamy poppy seed dressing!
Pasta Primavera
“Delicious vegan pasta primavera packed with tender vegetables and tossed in a creamy garlic cashew sauce. This easy vegan pasta primavera recipe has wonderful flavors and plenty of protein and healthy fats for a comforting plant-based meal the whole family will love!”
Green Minestrone
“This green minestrone soup is made with vibrant veggies like zucchini, spinach, green beans and peas, along with pasta and beans in a pesto seasoned broth. It’s easy to make, super flavorful, and so satisfying!”
Spanakopita
“This vegan spanakopita is my take on the classic Greek spinach pie. Guaranteed super crispy filo pastry bottom AND top!”
Spring Vegetable Pasta
“This vegan spring vegetable pasta is loaded with seasonal produce like leeks, asparagus and peas with a lemony white wine sauce and herbed breadcrumbs for topping. It’s so delicious, easy to make gluten free and takes less than 30 minutes to make!”
Spring Veggie Quiche
“This simple to make, beautiful quiche is made without eggs or dairy and is loaded with fresh, crisp spring veggies for a delightful dish that can be served for breakfast, brunch, a light lunch, or anytime. Perfect for spring holidays and parties too.”
Lemon Veggie and Tofu Skewers
“Delicious lemon herb marinated tofu and veggie skewers served with orzo pasta salad.”
Potato and Pea Curry
“With its creamy coconut sauce, this new potato & pea curry with yellow split peas makes a comforting spring recipe.”
Balsamic Roasted New Potatoes and Asparagus
“A simple, delicious side dish featuring seasonal asparagus and new potatoes with the subtle sweetness of balsamic vinegar.”
Lemon Herb White Bean Dip
“This Lemon & Herb White Bean Dip comes together in just 10 minutes and 1 bowl only! It’s creamy, refreshing, completely vegan, and gluten-free!”
Sweet
Lemon Loaf
“This vegan lemon loaf is easy to make, uses simple ingredients, and tastes delicious. No one would ever know this Starbucks copycat is vegan! Plus, it’s a great use for those homegrown lemons.”
Strawberry Rhubarb Crisp
“This classic Strawberry Rhubarb Crisp is irresistibly delicious and easy to make! A sweet tart fruit filling is topped with a toasty crumble for a summer dessert that will make everyone come back for seconds.”
Vegan Buttermilk Rhubarb Cake
“This vegan buttermilk rhubarb cake makes for such an amazing treat! It is super moist, soft, very flavorful and easy to make. Perfect fruity cake for the afternoon tea break and it is made completely vegan, egg-free and dairy-free.”
Coconut Cream Pie
“Sweet and creamy, but completely dairy free – this vegan coconut cream pie is a total dream.”
Lemon Tart
“The best vegan lemon tart with a simple and flaky gluten-free crust just in time for summer. This luscious lemon curd filled tart is so easy-to-make and uses minimal ingredients – a perfect way to use up those lemons!”
Key Lime Pie
“This creamy and perfectly sweet and tart key lime pie is perfect for warm weather months and it’s not hard to make. We made our version of this classic recipe dairy free and gluten free, and it doesn’t use tofu or cashews.”
