Spring is Delicious!
Thirteen Vegan Recipes Making the Most of Seasonal Ingredients
We’re crawling out of winter in the Northern Hemisphere so we are about to have so much more produce beyond apples and winter squash and aren’t we ready for it? From apricots to spring onions, it’s time to wake up to a season of new delicious options.
Apricots
Apricot Bars via Short Girl, Tall Order
Artichokes
Stuffed Artichokes via The Carrot Underground
Asparagus
Pasta Primavera via My Darling Vegan
Chives
Lemon Pan-Fried Potatoes with Chive Pesto via Delish Knowledge
Fava beans
Ful Mudammas via The Mediterranean Dish
Fiddleheads
Fiddlehead Lemon Garlic Rigatoni via Meatless Makeovers
Garlic Scapes
Garlic Scape Pesto via Vanilla and Bean
Morels
Morel Bisque via The Spice House
Nettles
Nutrient-Rich Nettle Soup via Vancouver with Love
Radishes
Pan-fried Radish Buns via Good Old Vegan
Ramps
Spring Risotto with Asparagus, Ramps and Peas via Fare Isle
Rhubarb
Strawberry Rhubarb Crisp via Get Inspired Every Day
Spring Onions
Quick Spring Onion Noodles via Lazy Cat Kitchen
Marla Rose is co-founder of VeganStreet.com.
