The FARM BuzzSpring is in full swing, and it is time to enjoy some seasonal fruits and vegetables that are both tasty and healthy. We have way more options than just a salad, too, though many people assume that is all vegans eat. Numerous fruits and vegetables thrive in the warm spring weather. Here we look at those versatile plant-based foods and some creative ways to prepare them.
Recipes Made With Spring Fruits
Many of our favorite fruits grow best in the spring. Strawberries, rhubarb, apricots, avocados, pineapples, bananas, kiwi, lemons, limes, oranges, mangoes, cherries, blueberries, and blackberries are all popular this time of year. Each of these recipes contains one or more of these sweet fruits.
Easy Mango Salsa from Love & Lemons
This refreshing mango salsa pairs well with tortilla chips, tacos, or burritos. It is very easy to make. Add other ingredients, such as pickled jalapeños, black beans, or avocado. You could even toss some into your guacamole or have a salad, nachos, or a burrito bowl. Make it your own.
Grilled Pineapple with Minty Mango Nice Cream from Forks Over Knives
Pineapple pairs with mango to create a sweet flavor explosion in this combination recipe. The pineapple is grilled with maple-jerk sauce. Fresh mint completes the flavor profile. Plan ahead because this recipe needs a little time to freeze.
Cherry Pistachio Quinoa Salad from The Simple Veganista
Look for fresh cherries in the produce section. If you cannot find fresh cherries, frozen or dried will work as well. You can whip up this easy dish in about 30 minutes. The cherries, pistachios, and fresh mint add texture and provide ample protein and fiber. Substitute almonds or pecans if you do not want pistachios. Switch the red onion for shallots if you like. Add some arugula to create a nice contrast to the cherries and pistachios. Add chickpeas for a little more protein.
Strawberry Rhubarb Tart from The Conscientious Eater
Strawberry and rhubarb are the stars of this sweet and filling pastry. You can bring this recipe to life with only 7 ingredients. Use the step-by-step instructions to make a homemade pie crust. Add your sweet filling to the crust and sprinkle the top with sugar. Bake for 40 minutes, let cool, then enjoy.
Creamy Chia Pudding with a Fresh Berry Compote from Olives for Dinner
Take advantage of those fresh berries with this tasty recipe featuring a tart, sweet compote paired with smooth, creamy chia pudding. You can also substitute mango or any other fruit you like. Try topping it with granola, coconut flakes, or fresh berries. Make it the night before and enjoy it right out of the fridge in the morning. This is a perfect, quick breakfast that is also good for you.
10 Minute Vegan Banana Pancakes from My Darling Vegan
These light and fluffy banana pancakes are another great breakfast treat. It only takes 10 minutes to make them, so they are perfect for a busy morning. You probably already have the ingredients on hand. Maple syrup and bananas give a touch of sweetness. Riper bananas work best because they add more sweetness and blend with other flavors better. A griddle makes cooking them easier. Top with fruit and maple syrup and serve immediately. You can even make the batter ahead of time and store it in the fridge for up to 48 hours.
Creamy Vegan Key Lime Avocado Pie from Letty’s Kitchen
This sweet-and-tart key lime pie is pretty, delicious, and healthier than the original. Pureed raw cashews replace the dairy, while coconut milk, coconut oil, and sugar replace the sweetened condensed milk. Lime juice and lime zest bring the key lime pie flavor, and avocado gives the pie a creamy texture and a slight green tint. You can use a pre-baked crust. Just make sure the ingredients are all plant-based. Chill your prepared pie in the fridge or freezer until set, then top with sliced kiwi and serve.
Awesome Vegan Kiwi Cake from Vegan by Lea Green
Make this soft and juicy sponge cake in about an hour. It is made with pureed kiwi and chia seeds. Lemon juice adds a slight lemony note. Add matcha tea powder for the green coloring. Bake for 30 minutes. Let the finished cake cool for at least 30 minutes before serving.
Raspberry Lemonade from Healthier Steps
Lemonade is always a refreshing treat. It is even better flavored with tart, sweet raspberries. This beautiful pink lemonade recipe only requires four ingredients: lemons, raspberries, agave, and water. Agave replaces the sugar. Serve over ice or refrigerated.
Vegan Lemon Poppy Seed Dressing from Monkey & Me
People really believe vegans only eat salad, so let’s give them something to talk about. Top your favorite salad with this tangy vegan lemon poppy seed dressing or make Monkey & Me’s tasty Summer Salad (recipe included). This dressing is simple, fresh, and packed with flavor. It goes well with fruits, as well. Adjust the lemon flavors to your own taste. You can make it with a burst of lemon flavor, a more subtle lemon flavor, or somewhere in between. Keep this creamy dressing in the refrigerator for up to five days.
Spring Vegetable Recipes
Spring vegetables are always delicious and healthy. Asparagus, artichokes, peas, fava beans, radishes, spinach, arugula, leafy greens, broccoli, carrots, beets, mushrooms, green onions, herbs, leeks, bok choy, and new potatoes are examples of these flavorful produce crops. Try out some of these recipes featuring popular spring vegetables.
Easy Vegan Fiesta Pinwheels from The Carrot Underground
These cute and tasty treats are great for parties, as appetizers, or just for snack time. They are both colorful and fun. Plant-based cheeses make them creamy, while veggies give them a nice crunch. Flavorful herbs really bring out the flavors. Spread the delicious filling onto tortillas, then roll and cut into small bites. Customize them with bell peppers, jalapeño peppers, sun-dried tomatoes, olives, or artichoke hearts. Make them ahead of time for easy party prep.
Korean Style Vegan ‘Shroom Burger from Gaz Oakley
The recipe author calls this a “gourmet vegan burger”. Portobello mushrooms are pan-seared, then battered and fried. You can bake them instead if you want. That will make them a little healthier. Top them with a homemade sticky apple and soy glaze. You can also add Sriracha mayo, kimchi, onions, lettuce, and vegan cheese.
Vegan Mushroom Asparagus Lentil Risotto from Veggiekins
This quick comfort food is creamy, filling, and high in protein. Lentils provide protein and fiber, and add texture. You won’t even know they are in there. A mushroom topping adds flavor and texture to the dish. Asparagus sneaks in some green and pairs beautifully with the mushrooms. Miso paste and mushroom broth bring out the umami flavors.
Easy Vegan Paella from The Simple Veganista
Chickpeas, bell peppers, peas, saffron rice, artichokes, and tomatoes bring bold flavors to this one-pan recipe. Customize with your favorite veggies or add beans or other spices. This dish is great for everyday dinners or holiday parties. Leftovers taste great. Refrigerate for up to 5 days or store in the freezer for 1-2 months.
Beet Pizza with Beet Leaf Pesto from Veggie Desserts
Beets give this pizza crust a pretty, bright purple hue, but you will not taste them at all. You will use every part of the beetroot, not just the root. The leaves are used to make a beet leaf pesto to drizzle on top. Be sure to use a vegan cheese for your pizza. Make the dough the day before and refrigerate it until you are ready to cook. You can also pre-prep the dough and freeze it up to three months.
Vegan Garlic Braised Collard Greens and Cabbage over Creamy Jalapeño Grits from Darius Cooks
Making this collard greens and cabbage combination over delicious jalapeño grits is easy. Just boil the greens in water with spices until tender. Then toss in the cabbage and olive oil and cook until the cabbage is softened. Cook the grits and jalapeño in vegetable broth made with a bouillon cube until tender. Throw in some vegan half-and-half and a little garlic powder. Garnish with tomatoes tossed in basil and balsamic vinegar.
Vegan Avocado Arugula Pesto from Lively Table
Prepare this accidentally vegan pesto in your food processor. It only takes six ingredients. Avocado makes it creamy while adding heart-healthy fats along with walnuts. Substitute pine nuts if you do not want walnuts or skip the nuts altogether. You can also add any other greens you like. It is best to serve the pesto right away because of the avocado, but it will keep in the refrigerator up to three days. The color and flavor might not be as bold, however. Add this pesto to your favorite pasta, spread it on sandwiches or wraps, or dip your veggies or crackers in it.
Kale Falafel from Yup…It’s Vegan!
These baked falafels with kale and chickpeas are super easy to make. Onion, parsley, garlic, and cilantro give them tons of flavor. Quick oats act as a thickener. Bake these delicious, nutritious treats on parchment paper to avoid sticking. Let them cool before serving with pickled vegetables and hummus.
Vegan Spinach and Mushroom Pasta from Salt & Lavender
This healthy and delicious pasta packs a lot of flavors, and it is fast and simple to make. Garlic, shallots, lemon, spinach, and pine nuts perfectly complement the sauteed shallots and mushrooms. Toast the pine nuts for even more flavor. Toss the mushroom-and-shallot mixture with your pasta, then top with the pine nuts. Add some nutritional yeast for a bit of cheesy flavor.
Vegan Ramen with Creamy Sesame Broth from Cilantro & Citronella
Japanese white sesame paste (nerigoma) adds a creamy richness to this broth. Find it at your local Japanese market or order it from Amazon. You can substitute tahini if you cannot find nerigoma. The flavor is not as strong, but it works fine for a creamy broth. Add vegetable stock, extra firm tofu, garlic, ginger, dark miso paste, and sake or Chinese rice wine. You can also add any other veggies you like. Broccoli, spinach, cabbage, bean sprouts, corn, carrots, sweet potato, edamame, and bamboo shoots are all great options. Drizzle some chili oil on top for a bit of spice.
Vegan Crispy BBQ Broccoli Tacos from Rabbit & Wolves
Crunchy baked broccoli, tossed in a sweet and tangy BBQ coating, is the heart of these delectable tacos. Serve in a warm tortilla topped with greens, cilantro, and green goddess or vegan ranch. Add some avocado if you like. Customize these tacos any way you like by adding other veggies like cilantro or cabbage.
Orecchiette Pasta with Carrot Miso Sauce from Feasting at Home
You will love this creamy sauce on orecchiette pasta. This recipe uses the whole carrot, too. That includes the tops, which are used to make a gremolata. Miso adds an umami flavor. Top your delicious pasta with the carrot-top gremolata sauce and toasted breadcrumbs.
Minty Cucumber Limeade from The First Mess
As the weather begins to warm, you will want refreshing beverages to help you stay cool. This lightly sweetened cucumber-limeade will do the job. It is very easy to make and only takes about 5 minutes. Simply blend the ingredients, then strain over some ice. You can even mix in a little gin if you like.
Cauliflower Huevos Rancheros from The Full Helping
These cauliflower huevos rancheros only require one skillet to make. You will really appreciate that when you are washing the dishes. Start with some homemade refried black beans. Then add the cauliflower, onion, and tomato. Serve this flavor-packed mixture on warm flour or corn tortillas. Top with avocado, guacamole, hot sauce, cilantro, or any other toppings you can think of.
Introduce Spring Produce into Your Favorite Recipes
Spring is a very productive time for fruit and vegetable crops. Enjoy them fresh from the grocer or your local farmer’s market. If you cannot find them fresh, you can always opt for frozen. Follow these imaginative vegan-friendly recipes for new ways to enjoy these beloved foods, or get creative and create your own recipes. Prepare them however you like, as long as you enjoy them.
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