Spring is Delicious!

Thirteen Vegan Recipes Making the Most of Seasonal Ingredients

Marla Rose

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Image credit: Unsplash

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.

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