vegan spring dinner recipes

Welcome to our article on delicious vegan spring recipes. Springtime is one of the most beautiful seasons of the year, with warm weather, blooming flowers and colorful fruits and vegetables. If you're a vegan or simply want to experiment with plant-based dishes, then you'll love the recipes we have curated for you! This article comprises a total of 5 recipes, each one unique and packed with nutrients.

Recipe 1: Vegan Spring Rolls with Peanut Sauce

These vegan spring rolls with peanut sauce are a healthy and delicious appetizer that is perfect for any occasion. These rolls are packed with colorful vegetables and are crispy on the outside, and the peanut sauce adds an extra burst of flavor. This recipe yields around 16 spring rolls and takes around 30 minutes to prepare.

Ingredients:

• 16 rice paper wrappers
• 1 cup cooked vermicelli noodles
• 2 cups shredded lettuce
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 avocado, sliced
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 1/2 cup chopped roasted peanuts

Peanut Sauce:

• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp grated fresh ginger
• 1 garlic clove, minced
• 1/4 cup warm water

Instructions:

1. Prepare the filling for the rolls by combining the cooked vermicelli noodles, lettuce, carrots, cucumber, avocado, cilantro, and mint in a large bowl. Toss everything together until evenly mixed.
2. Fill a large bowl with warm water. Dip a rice paper wrapper in the water for about 10 seconds, or until it's soft and pliable. Remove from the water and lay it flat on a clean surface.
3. Place a few spoonfuls of the filling on the bottom third of the rice paper wrapper. Be sure to leave some space at the sides and bottom to make it easier to roll.
4. Fold the bottom of the wrapper over the filling, then fold the sides in towards the center.
5. Roll the wrapper tightly, starting from the bottom and rolling towards the top.
6. Repeat this process for the remaining rice paper wrappers and filling.
7. To make the peanut sauce, add all the ingredients to a small bowl and whisk until smooth. If the sauce is too thick, add additional warm water to thin it out to your desired consistency.
8. Serve the spring rolls with the peanut sauce on the side for dipping.

Recipe 2: Asparagus and Mushroom Vegan Quiche

This vegan quiche is perfect for brunch or a light dinner. It's made with a crisp pastry crust, tender asparagus, and mushrooms, and a rich cashew cream filling. This recipe yields one 9-inch quiche and takes around 1 hour to prepare.

Ingredients:

• Crust:
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup vegan butter, chilled and cubed
• 1/4 cup ice water
• Quiche Filling:
• 1/2 cup raw cashews, soaked in water overnight
• 3/4 cup unsweetened non-dairy milk
• 2 tbsp nutritional yeast
• 2 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 medium onion, chopped
• 8 oz mushrooms, sliced
• 1 bunch asparagus, trimmed and chopped into 1-inch pieces

Instructions:

1. To make the crust, combine the flour and salt in a large bowl. Add the cold, cubed vegan butter and use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. Add the ice water 1 tablespoon at a time and mix until the dough starts to come together. Form the dough into a ball and flatten into a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C). Roll out the chilled dough into a circle that's around 12 inches in diameter. Transfer the crust to a 9-inch pie dish and trim off any excess dough from the edges. Prick the bottom of the crust with a fork several times, then bake for 15 minutes.
4. Meanwhile, make the filling. Drain and rinse the soaked cashews and add them to a blender along with the non-dairy milk, nutritional yeast, cornstarch, salt and pepper. Blend until smooth and creamy.
5. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until softened, around 5 minutes. Add the sliced mushrooms and continue cooking until they release their moisture and become tender, around 7 minutes. Add the chopped asparagus and cook for an additional 2 minutes.
6. Remove the pie crust from the oven and turn up the oven temperature to 400°F (200°C).
7. Pour the cashew cream into the baked pie crust, then add the cooked vegetables on top.
8. Bake the quiche for around 25-30 minutes, until the filling is set and lightly golden on top.
9. Allow the quiche to cool for around 10 minutes before slicing and serving.

Recipe 3: Vegan Spring Pasta Salad

This vegan pasta salad is light, refreshing and perfect for springtime gatherings! The recipe features tender pasta, crisp vegetables, and a delicious avocado dressing that is easy to make. This recipe yields around 4-6 servings and takes around 30 minutes to prepare.

Ingredients:

• 8 oz fusilli pasta
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cups fresh spinach, chopped
• 1/2 red onion, thinly sliced
• 1/3 cup sliced kalamata olives
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil

Avocado Dressing:

• 1 ripe avocado
• 1 garlic clove, minced
• 2 tbsp lemon juice
• 1/4 cup fresh basil
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water (more as needed)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside.
2. To make the avocado dressing, add all the ingredients to a blender or food processor and blend until smooth and creamy. Add more water if necessary to reach your desired consistency.
3. In a large bowl, combine the cooked pasta, diced bell peppers, chopped spinach, sliced red onion, kalamata olives, parsley and basil. Toss everything together until evenly mixed.
4. Add the avocado dressing to the bowl and toss everything together until the pasta salad is coated in the dressing.
5. Serve the pasta salad immediately, or refrigerate until ready to serve. The salad will keep in an airtight container in the refrigerator for up to 3 days.

Recipe 4: Vegan Spring Asparagus Soup

This vegan spring asparagus soup is a comforting and delicious dish that is perfect for chilly evenings. Made with fresh asparagus, leeks, and potatoes, and blended until smooth, this soup is creamy and satisfying. This recipe yields around 6 servings and takes around 40 minutes to prepare.

Ingredients:

• 2 tbsp olive oil
• 1 leek, chopped
• 2 cloves garlic, minced
• 3 cups asparagus, chopped
• 1 large potato, peeled and diced
• 4 cups vegetable broth
• 1/2 cup unsweetened non-dairy milk
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped leek and sauté until tender, around 5 minutes. Add the minced garlic and continue cooking for an additional minute.
2. Add the chopped asparagus and diced potato to the pot and cook for around 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and increase the heat to high. Bring the soup to a boil, then reduce the heat to low and simmer for around 20 minutes, until the asparagus and potato are tender.
4. Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.
5. Stir in the non-dairy milk and season the soup with salt and pepper to taste.
6. Serve the soup hot or cold, garnished with fresh herbs if desired.

Recipe 5: Vegan Springtime Risotto

This vegan risotto is perfect for springtime with its bright colors and fresh flavors. The recipe features tender arborio rice, vibrant green peas, and mushrooms, and is topped with fresh lemon zest. This recipe yields around 4 servings and takes around 45 minutes to prepare.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 1/2 cups arborio rice
• 4 cups vegetable broth
• 1 cup fresh or frozen peas
• 8 oz sliced mushrooms
• 1/2 cup vegan parmesan cheese
• 1 tsp lemon zest
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until tender, around 5 minutes. Add the minced garlic and continue cooking for an additional minute.
2. Add the arborio rice to the pot and stir to coat the grains in the oil. Add 1 cup of vegetable broth to the pot and stir constantly until the liquid is absorbed.
3. Continue adding the vegetable broth to the pot 1 cup at a time, stirring constantly and waiting for each cup of liquid to be absorbed before adding the next. This process should take around 20-25 minutes and the rice should be tender but still slightly al dente.
4. Stir in the fresh or frozen peas and sliced mushrooms, and cook for a further 3-5 minutes until the vegetables are cooked through.
5. Remove the pot from heat and stir in the vegan parmesan cheese, lemon zest, and salt and pepper to taste.
6. Serve the risotto hot, garnished with additional lemon zest and fresh herbs if desired.

We hope you enjoyed our selection of vegan spring recipes! These recipes are nutritious, flavorful, and easy to make, and they're sure to impress your family and friends. Be sure to try them out and let us know which one is your favorite!

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