Spring is in the air (finally) and we are excited to create some delicious vegan recipes using fresh seasonal produce. Here are a few recipes to inspire you to eat seasonally this spring...
Spring has to be one of our favourite seasons here at Vegan Food & Living.
After a long winter, the sight of blooming daffodils and pink blossoms on the trees is an instant tonic.
In addition to fresh florals, springtime in the UK means delicious fruits and veg at our fingertips.
Eating with the seasons is such a great way to ensure your ingredients are fresh and packed with nutrients.
Moreover, eating seasonally can help combat the climate crisis as well as support local growers.
What fruits and vegetables are in season in the UK?
In the UK, we are lucky to be able to produce a range of fruit and veg throughout the year.
During the winter months, we can harvest delicious root vegetables such as beetroot, carrots, pears and much more.
While in the summer months we can enjoy a huge selection including aubergine, raspberries, fennel, marrow.
Throughout spring we get to enjoy the last of the winter produce and get a first taste of what’s to come in the summer months.
Furthermore, produce such as artichokes, asparagus, and rhubarb are at their prime during the months of March to May.
Vegan spring recipes
Artichoke is such a versatile ingredient. Its soft, flaky texture lends itself to a variety of dishes, including this Easy Pithivier. A pithivier is a round enclosed pie that originated from France and is usually comes with a sweet filling.
However, this savoury twist filled with artichokes and sun-dried tomatoes is an instant hit. Serve up at vegan lunch with a fresh salad for a slice of heaven.
Want to know more about seasonal eating? Don’t miss these reads:
- Simply Vegan Podcast: The benefits of eating seasonally, with Holly and Molly
- Discover the benefits of eating seasonally
- What is green gardening and why should we be doing it?
Brighter days approaching only means one thing – vegan quiche! Quiche is our go-to for picnics and lunches in the spring and summer months, especially when there is such a diverse array of vegetables to get creative with.
This roasted fennel and broccoli vegan quiche topped with a vegan bechamel sauce is incredible and perfect for al fresco dining.
Who can resist a fresh, crispy samosa? We sure can’t! Especially when they are filled with spiced potato and spring greens!
These aromatic samosas are served with a kachumber salad that gives the dish a crisp and fresh taste. Enjoy at lunch or dinner time for a flavour sensation like no other.
If we could live on just potato salad in during the warmer months, we certainly would! Especially when it’s dressed in fresh lemon and herbs.
This salad replaces mayo with a super creamy dressing that is easy to make. Serve at a barbeque or enjoy as part of a tasty vegan lunch.
As much as we love spending hours in the kitchen cooking up a vegan feast, sometimes a quick vegan dinner is the only answer.
Our go to for a delicious weekday dinner is this quick orzo with beetroot & dill. Not only is this colourful meal a doddle to make, but it is packed with nutrients thanks to the under-rated beetroot.
If you’re looking for a lighter vegan dinner that is easy to share with friends during the spring and summer months, this recipe is for you!
Packed with Korean flavours, this savoury aubergine is perfect when paired with perfectly cooked rice and seasoned spinach. Grab a spoon and tuck in!
May and June are asparagus seasons, so why not celebrate it with this creamy asparagus risotto?
Ready in under an hour, this tasty risotto features asparagus cooked three ways and is topped with crunchy almonds and olive oil.
Currys are perfect all year round and a great way to celebrate in-season vegetables.
This aubergine, tomato, and fenugreek curry is perfect served with fresh vegan mint yoghurt and naan bread to mop up the delicious sauce.
Wow your friends with these super simple but delicious vegan panna cotta with rhubarb compote. The dairy-free panna cotta is flavoured with vanilla and a splash of rum for good measure.
If rhubarb isn’t your favourite, you can get creative with another seasonal fruit to create that luscious fruit compote.
Who can resist a slice of cake? Especially when it is as pretty as this root vegetable cake topped with cream cheese icing!
This vegan recipe is a perfect way to use up your spring vegetables, making the sponge moist and packed with earthy flavours. Dollop a spoonful of vegan cream cheese on top and enjoy.
This show stopper of a dessert is perfect for the later months of spring and throughout summer when strawberries and elderflower are at their peak.
The giant scone is flavoured with floral elderflower creating a taste like no other.
Want to discover more on seasonal eating? Find out which foods you should be eating now
Feature image source: Occasionally Egg