Spring is almost here. Soon, flowers will burst forth, and the world will come to life again. This is great news for you and your kitchen. The spring harvest provides all sorts of vegetables and fruits for a delight of vegan spring recipes. Below you can find a few that require zero cooking. If the fresh bounty isn’t enough inspiration, then the sheer ease of these dishes should be.
A Plant-Based Diet In Spring: Ease And Satisfaction
If you follow a plant-based diet, then spring is a marvelous time for you. If not, then this is a great time to start. Lots of seasonal vegetables make their first appearances this time of year. This new produce can make for a more robust dining experience. Be on the lookout for fresh goodies like:
- Salad greens1
Eating vegan spring recipes does more than satisfy your palette. A seasonal diet of vegetables and fruits during their peak ripeness also:
- Allows you to get more nutrients from vegetables that are fresh.
- Naturally adds variety to make sure you’re getting a balanced diet.
- Is generally beneficial for the environment.2
Vegan Spring Recipes And Ideas
Now, what do you do with all that great produce? Well, to keep things simple and get you started on the path to healthy spring eating, here are some no-cook recipes. No ovens or stoves required. This really lets the vibrancy of the veggies shine. And, you’ll save time in the kitchen, so you can spend more of your day outside in the beautiful weather.
Vegan Spring Rolls
You can whip up these fresh and delicious vegan spring rolls on their own or to compliment a dish of pad thai rice noodles. They’re quick, easy, and they highlight the bounty of spring in every bite. Plus, they’re naturally gluten-free.
- 2 carrots, peeled, and grated
- 4 radishes, peeled and grated
- ¼ head red cabbage grated
- ½ cup cilantro chopped
- ⅓ cup mint chopped
- ¼ cup basil
- 3 Tbsp rice wine vinegar
- 2 tsp salt
- 2 tsp soy sauce
- Fresh spring greens, like Bibb or Boston lettuce, chopped
- 8 rice paper wrappers (gluten-free)
- Put the carrots, radishes, cabbage, and herbs in a bowl and add 2 Tbsp vinegar, 1 tsp soy sauce, and 1 tsp salt to season.
- Place the lettuce in a separate bowl and drizzle with remaining vinegar, soy, and salt.
- Fill a bowl with warm water. Soak a rice paper wrapper for around 30 seconds, or until it is flexible. Remove and shake off excess water.
- Put the soft wrapper on a clean work surface. Place a handful of the lettuce down near the center of the soft wrapper, but slightly closer to you. Then, add the veggie and herb mixture on top of that.
- Fold in the sides. Roll up the spring roll tightly. Press and squeeze the filling down as you work to get a nice snug roll.
- Repeat for the remaining rice paper wrappers. Place in the refrigerator until ready to serve. Makes 8 vegan spring rolls.
Peanut Dipping Sauce
You can take the deliciousness of your spring rolls one step further by making a peanut sauce for the side. This sauce is fast to make and lends some salty umami to the spring veggies.
- 2 Tbsp brown sugar
- 2 Tbsp soy sauce
- 2 tsp sesame oil
- 1 lime, juiced
- 1 clove garlic
- 4 Tbsp unsalted creamy peanut butter
- Place all of the ingredients in a blender and process until it’s smooth. If it’s too thick, add a dash of water to soften.
- Pour in a bowl and refrigerate until ready to serve.
Vegan Veggie Platter
Nothing highlights the exquisite diversity of spring quite like a veggie platter. Use the greens, reds, and yellows of the spring vegetable palette to paint a marvelous portrait of delicious. You can serve this to friends on the patio or as a quick dinner for two.
Below you will find a rough sketch of a veggie platter, but go freestyle and add anything fresh you find at the farmer’s market or store.
- 4 carrots, peeled and cut in batons
- 6 radishes, cleaned and cut in quarters
- 2 bell peppers, deseeded and cut in batons
- 8 asparagus stalks, tough ends removed
- ½ lbs snap peas, rinsed
- 1 Tbsp extra virgin olive oil
- 1 tsp sea salt or Maldon salt
- Rinse and clean all your veggies.
- Peel the carrots and cut into manageable batons. Cut the green tops off of radishes and cut into quarters.
- Remove the seeds from the center of the bell pepper. Cut into ¼ inch batons.
- Break the tough bottom half of the asparagus off by bending it at the top and bottom. It will naturally snap where the tough part ends. Discard the bottom portion and reserve the top for the platter.
- Place all the veggies on the platter. Drizzle with olive oil and sprinkle with salt.
- Serve with your favorite dip such as hummus, artichoke, or sun-dried tomato. You can also add a little texture to the mix with a side of gluten-free crackers or sweet potato chips.
Springtime Minty Fruit Salad
No meal is complete without a dessert. Keep things healthy and bright with this beautiful fruit salad. It isn’t anything like those melon-heavy salads you might find in a hotel buffet. With this seasonal delight, you can wow your guests with all the best and sweetest flavors that spring has to offer.
- 1 lb strawberries, cut into quarters
- 1 lb cherries, deseeded and cut in half
- 4 navel oranges, peeled and cut into segments
- 4 apricots with pit removed and cut into segments
- ¼ cup mint, rinsed and chopped
- 2 Tbsp fresh lemon juice
- ¼ cup fresh orange juice
- 1 Tbsp agave
- In a bowl, add all of your cut fruit – strawberries, cherries, oranges, and apricots.
- In a separate bowl, add lemon juice, orange juice, and agave. Stir well.
- Pour the juice over the fruit, and add the chopped mint. Stir everything together well.
- Place in the refrigerator, and cover until ready to serve.
Spring Is A Time Of Fruit And Vegetable Wonder
There’s no limit to what you can do in the kitchen during the spring. These recipes can be a warm-up for some more involved vegan recipes. Or, they can be the main course.
What matters most is that you take advantage of all the amazing veggies making their debut this spring. They will keep your vegetable repertoire diverse and ensure that you’re getting all the proper vitamins and nutrients you need.
Best of all, when veggies are this fresh and delicious, they require little to no work to prepare. You can practically pop everything in your mouth as is and call it a day. That’s the beauty of spring. And it’s all the more reason to get out there and enjoy everything the season has to offer your eyes and stomach.
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