Spring is here, and along with it a plethora of fresh produce. After a winter of root vegetables and soups, I always look forward to enjoying some vegan recipes that are a little lighter, a little cooler, a little crisper. So I turn to recipes like these nine plant-based dishes to bring on the freshness of spring.
I tend to think of asparagus as the quintessential spring vegetable, but a quick look at a handy seasonal produce guide showed me that there are a lot more fresh vegetables coming into season, depending on what part of the United States you live in. For instance, while asparagus, blueberries, and 24 other fruits and vegetables are available in the South, they’re not quite in season yet in other parts of the country. But kale, beets, salad greens, cauliflower, and carrots seem to be plentiful just about everywhere in the US this time of year.
So in coming up with some of my favorite FatFree Vegan recipes to recommend to you this month, I tried to include a little something for everyone, no matter what area of the country you live in. Lettuces and greens seem to be available everywhere, so I’m recommending one of my favorite salad dressings to go with them. Also, with Mothers Day coming up soon, I’ve included some blueberry recipes that any mother would enjoy for breakfast or dessert.
9 Plant-Based Recipes to Enjoy this Spring
Take advantage of the bountiful spring produce with these nine delicious low-fat vegan recipes featuring asparagus, kale, cauliflower, beets, radishes, carrots, and blueberries.
Asparagus and kale add spring freshness to this classic Thai tofu dish, which uses baked tofu, not fried, making it low in fat and calories. A family favorite!
Asparagus is actually IN the oil-free pesto as well as in this salad. Perfect for pot-lucks and picnics whether you're plant-based or not!
Roasted cauliflower replaces some of the pasta in this vegan macaroni and cheese, adding flavor and reducing calories.
Spring greens need a light and flavorful salad dressing, and I've got you covered with this creamy yet low-fat plant-based dressing.
Radishes are in season in spring throughout most of the country, and they add a delightful crunch to this easy chopped salad.
Roasted beets add sweetness and a vibrant color to this oil-free quinoa salad, which also features fresh spring onions.
Save time cooking and spend more time outdoors this spring by making a big bowl of this easy chickpea salad, which features carrots for crunch and flavor.
Mothers' Day is coming up, so be sure to treat the mom in your family to a breakfast featuring these fat-free pancakes topped with fresh blueberries.
Even if blueberries aren't in season in your area yet, you can make these lightly spiced cake bars using frozen berries. They're naturally vegan, low-fat, and delicious!
Happy cooking!
Maria
May 1, 2019 at 10:31 amSusan,I love the seasonal approach to this compendium of recipes, giving everyone a chance to celebrate Spring “together” so to speak, by picking a recipe featuring any of these veggies and fruits! That asparagus pesto salad is something I gobbled up in asparagus season back in Idaho the first year I was following your blog. Good memories! Thanks! xo
Susan Voisin
May 29, 2019 at 10:58 amThanks so much, Maria! I’m so happy the asparagus pesto brings back fond memories. It’s amazing how time flies; I remember the first time I made it so well that it doesn’t seem so long ago, and yet my life is so different now.