These vegan recipes are perfect for the warming weather | image/I Love Vegan
April is here and it is time to embrace the spring season in all its glory. The lushness of green grass accompanies longer days, warmer weather and the first glimpses of flip flops. It is also a season of abundance, with crops such as asparagus, fennel, and artichokes being at their most tender. For maximum spring-time enjoyment, here are 30 plant-based recipes full of April goodness.
Rich in vitamin K and riboflavin, watercress is a deliciously peppery leaf. This piquant and speedy soup is topped with fried potato cubes for added texture.
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A quick and zesty meal full of strong flavors like radish and mint. Roasted chickpeas add some toothsome protein.
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This dish is crammed with seasonal veg including asparagus and sugar snap peas. These are served slightly al dente to offset the creaminess of the arborio rice.
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With its tart, refreshing flavor, rhubarb is a common ingredient in springtime puddings, despite technically being a vegetable. In this creation, the poached rhubarb stalks are craftily interwoven atop the cashew cheesecake for an especially eye-catching dessert.
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For those evenings when only a pizza will do, this recipe calls for seasonal courgettes, tomatoes and fresh, homemade pesto.
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Fennel is at its most punchy at this time of year and adds a sweet, licorice heat to dishes. This paprika spiced paella combines fennel with other seasonal veggies including artichokes.
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Along with frolicking lambs and cheery daffodils, fresh asparagus is truly emblematic of the spring season. Traditionally named “Sparrow grass” the slightly acidic and earthy tasting spears go wonderfully with creamy dishes, such as this tofu-based quiche.
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8. Swiss Chard Mushroom Enchiladas
Full of iron and vitamin C, Swiss chard adds some bite to this Mexican classic.
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In recent years, cauliflower has become the Swiss army knife of foods, masquerading as rice, Buffalo wings and now, meatless meatballs. This recipe blends chewy cauliflower with nutty brown rice.
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The ultimate “put colour in your cheeks” vegetable, spinach is rich in vitamin K, C, iron, and manganese. It is also delightfully acerbic when baked in filo with vegan ricotta such as in this Greek staple.
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The vibrantly coloured beetroot is at its sweetest during the spring harvest and adds some robustness to the classic chickpea dish.
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Made using baby potatoes and vegan mayonnaise, this dish ups the seasonal factor with its sprinkling of spring onions.
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With Easter Sunday falling on the 21st, April is a month to get creative with cocoa. This is a two in one recipe, for both Oreo and chocolate-orange eggs. Once you’ve cracked the method, the miniature eggs can be filled with whatever you most want to sink your teeth into.
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Not to be confused with the Jerusalem variety which is a rather nobbly tuber, globe artichokes are at their best right now. Savoury and citrusy, this dish stuffs the terrestrial looking plant with cashew nuts and breadcrumbs.
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Is there anything better than bread? In fact yes there is. Bread topped with delicious, springtime produce like radishes and dill. This version is spread with a lentil dip for a more protein-packed take on the Italian classic.
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With their origins firmly in China, these tasty morsels get their name from their filling of fresh spring vegetables. This version includes cabbage, bean-sprouts, and onions.
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The aptly named squash lends its smooth, light taste to this fiery, creamy tofu coconut curry.
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The cruciferous broccoli is in full bloom over the spring, gracing allotments everywhere with its fuzzy orbs. This recipe puts the slightly acrid taste to great use by complementing it with a rich, creamy, dairy-free cheesy sauce.
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Packed with seasonal asparagus and ripe tomatoes, this pasta dish uses hummus as a garlicky, dairy-free base.
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A classic New World Foods dish, this succotash mixes tumescent grains of sweetcorn with fibrous lima beans and tofu for a complete protein fix.
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Reaping nature’s harvest, this meatless recipe is so full of veg it practically glows green with plentiful chlorophyll.
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For fully raw plant power, this slaw slathers seasonal veggies in a tangy cashew cream and mustard dressing.
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This dish contains a quadruple threat serving of quinoa, asparagus, avocado, and peas. The aromatic lemon dressing offsets the maltiness of the quinoa.
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This colourful rendition of the Thai dish includes edamame, asparagus and cabbage all wound up with rice noodles and a moreish peanut sauce.
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This green vegetable really doesn’t get the credit it deserves. The zucchini can be stuffed, fried, blanched and even played as an instrument. Or, if you prefer, it can be fried up with coriander and topped with dairy-free sour cream for a tasty snack.
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Inspired by Vietnamese summer rolls, these triangular parcels of freshness are made using rice paper wraps, veggies, and eastern spices.
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Simple and delicious, this recipe calls for Popeye’s favourite leaf and sweet peas for a mineral-rich rice dish.
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Not only are carrots an excellent source of beta-carotene, they are also sweet enough to be used in both savoury and sweet dishes, such as this moreish carrot cake. A handy gateaux to have on hand should the Easter Bunny turn out to have a sweet tooth.
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The semi-translucent gooseberry can be slightly caustic, but this recipe brings out the fruit’s fresh tang by layering a gooseberry compote with crushed ginger snaps and vegan whipped cream.
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Combining sweet apricots, hearty oats and mellow almonds these cookies score on every level. Oh, they can also be made with dairy-free chocolate chips.
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This post was last modified on December 15, 2020 7:33 am