Top 5 Vegan Recipes that are Perfect for Spring

Spring is a season of renewal and growth and what better way to celebrate this vibrant time of year than by preparing delicious vegan dishes that highlight the season’s fresh and colorful produce?

In this guide, we’ve put together a collection of five in-depth recipes that are perfect for spring, featuring everything from fresh salads and soups to comforting cakes. Whether you’re a seasoned vegan cook or just looking to try out some new plant-based recipes, these dishes are sure to impress your taste buds with their bold flavors, creative combinations, and wholesome ingredients.

So let’s get cooking and savor the tastes of spring!

1. Asparagus Soup

Ingredients:

• 1 pound asparagus, tough ends removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté onion and garlic until soft and fragrant.
2. Add asparagus and vegetable broth, and bring to a boil.
3. Reduce heat and simmer until asparagus is tender.
4. Use an immersion blender or transfer to a blender and puree until smooth.
5. Add almond milk and season with salt and pepper to taste.

2. Spring Vegetable Risotto

Ingredients:

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• 4 cups vegetable broth
• 1 cup peas
• 1 cup asparagus, chopped
• 1 cup artichoke hearts, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté onion and garlic until soft and fragrant.
2. Add rice and stir to coat with oil.
3. Add vegetable broth, one cup at a time, stirring constantly until absorbed.
4. When the rice is almost cooked, stir in peas, asparagus, and artichoke hearts.
5. Continue to stir until the vegetables are cooked and the rice is creamy.
6. Season with salt and pepper to taste.

Vegan Strawberry and Spinach Salad

Ingredients:

• 4 cups baby spinach
• 1 pint strawberries, hulled and sliced
• 1/2 cup sliced almonds
• 1/4 cup red onion, sliced
• Balsamic Vinaigrette

Balsamic Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine baby spinach, sliced strawberries, sliced almonds, and sliced red onion.
2. Whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
3. Drizzle dressing over the salad and toss to coat.
4. Serve immediately.

Vegan Lemon Blueberry Cake

Ingredients for the cake:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan butter, at room temperature
• 1 cup granulated sugar
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries, washed and dried

Ingredients for the Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon vegan butter, melted

Instructions:

1. Preheat your oven to 350°F. Grease a 9-inch cake pan with vegan butter and set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate mixing bowl, beat the vegan butter, granulated sugar, and lemon zest until light and fluffy.
4. Add in the lemon juice, almond milk, and vanilla extract and mix until combined.
5. Slowly add in the dry ingredients and mix until just combined.
6. Gently fold in the fresh blueberries.
7. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. While the cake is baking, prepare the glaze. In a small mixing bowl, whisk together the powdered sugar, lemon juice, and melted vegan butter until smooth.
9. Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Once the cake is cooled, pour the glaze over the top of the cake and let it set for a few minutes before serving.

5. Vegan Spring Rolls

Ingredients:

• 8 rice paper wrappers
• 1 cup shredded carrots
• 1 cup shredded cabbage
• 1 cup sliced cucumber
• 1 cup sliced bell peppers
• 1/4 cup chopped cilantro
• Peanut Dipping Sauce

Peanut Dipping Sauce:

• 1/4 cup natural peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup warm water

Instructions for Spring Rolls:

• Prepare all the vegetables by shredding and slicing them into thin strips.
• Fill a shallow dish with warm water.
• Dip one rice paper wrapper into the water and let it soften for 10-15 seconds.
• Place the wrapper on a flat surface and add a small amount of each vegetable and cilantro in the center.
• Fold the sides of the wrapper over the vegetables, then roll it up tightly from the bottom to the top.
• Repeat with the remaining wrappers and vegetables.
• Serve with peanut dipping sauce.