Spring is here, and I love mixing up the meals I eat depending on the season! In Winter, we all want warm comfort food and heavy dishes, but in Spring and Summer I love to enjoy refreshing, light meals that are easy to make and taste amazing!
As you know, I am a vegan- but that doesn't mean I can't enjoy tasty meals every single day during the Spring and Summer months.
In this blog post, I've put together 5 simple vegan Spring recipe ideas for you to try. Give these recipes your own twist or follow the recipe to the letter- I guarantee you'll enjoy them all!
1. Chickpea Salad
I absolutely love making a fresh salad- and there's something so refreshing about eating healthy bowl of goodness. Not to mention it's great for you!
Chickpeas are a great source of protein for vegans, and I can't wait to try out this one in Summer!
For this recipe you'll need:
400g can of chickpeas
Small pack of coriander
Small pack of parsley
1 red onion
2 large tomatoes, chopped
2 tbsp of olive oil
2 tbsp of harissa
1 lemon, juiced
Mix all the ingredients together in a big bowl, mashing it a little bit to break the chickpeas into smaller pieces.
Make sure the dressing has had a little bit of time to soak into the salad
Tuck in and enjoy!
The great thing about salad recipes is that you can swap out ingredients depending on your mood. If you don't like coriander, try out spinach instead.
2. Vegan Pollo Pesto Recipe
Pollo Pesto from Pizza Express is a very popular dish and up until I went vegan in 2019 it was one of my favourite dishes. So I learned how to make this dish, but vegan!
Pasta (amount is up to you, we all know we always make too much no matter what we do!)
Vegan chicken replacement – I like This! Isn’t Chicken pieces
Vegan Pesto 1-2 tablespoons, more/less depending on individuals tastes – available in the ‘free from’ aisle
Red onions – 1 should be plenty, add more if you like it!
Vegan white sauce- 100ml should be enough, but again individual preference – can be found in the ‘free from’ aisle
BOSH Nutritional Yeast- in my opinion, the more the better, but it’s really up to you!(Otherwise known as Nooch, should be a staple in every vegan’s cupboard tbh.)
Vegan Parmesan – if you can’t find any, you can use any strong vegan/dairy free grated cheese
Salt and Pepper
Cook pasta according to the packet instructions
Heat oven to 180C – you want it hot when you put the pasta dish in to cook
In a separate pan, cook the chicken pieces until browned
Once pasta is cooked, drain but save some of the pasta water
Put drained pasta back into hot pan with some of the saved pasta water
Put the pan back onto hob and add in the pesto and white sauce
Warm through the sauce and pesto with the pasta and add in the cheese
Add in the browned chicken pieces and mix together thoroughly adding in s+p to taste
Put all this into a big ovenproof dish and top with more grated cheese or parmesan
Put the ovenproof dish into the hot oven and cook for 25-30 minutes until everything is cooked and browned on top
Serve in a big pasta bowl, top with Nooch and enjoy! Garlic bread and salad are optional but preferred!
You can also just make pesto pasta without the need to add in a meat replacement – this is good if you’re cooking for others who may not be on the same diet as you, or people who aren't willing to try a replacement. Tasty with garlic bread and a big glass of red wine!
This has quickly become a favourite of mine and is easy to make –perfect for when you don’t have much time but are looking for something delicious this Spring!
3. Vegan Sausage Rolls
I love sausage rolls, and they are the perfect Spring easter treat- as long as they're vegan!
Ingredients for this recipe:
250g chestnut mushrooms
3tbsp olive oil
2 leeks, chopped
2 large garlic cloves, crushed
1 tbsp chopped sage
70g fresh white breadcrumbs
1 tbsp brown rice miso
2 tsp Dijon mustard
1 x 320g sheet ready-rolled puff pastry
Blend the mushrooms in a food processor until they are finely chopped.
Pour half of the olive oil into a large frying pan, and add the leeks with a pinch of salt. Fry until golden brown, and then set them aside
Heat the rest of the oil in the pan, and fry the mushrooms for 10 minutes. Add the garlic, sage, miso and mustard.
Heat the oven to 200C. Mix the leeks and mushroom together, and then add the breadcrumbs until the mixture is stiff.
Roll the pastry out so that one side is 43cm. Put the mixture in a sausage shape down the centre of the pastry, bringing the pastry up around the filling and sealing along the seam with a fork
Cut this into 10 pieces, and then place each piece on a parchment-lined baking tray. Brush each roll with dairy-free milk.
Bake for 25 minutes or until the pastry is golden brown
I love being able to make all my favoruite recipes, even as a vegan! Swapping sausage for mushroom also makes these a healthy alternative to sausage rolls, for anyone wanting to enjoy a Spring treat without compromising their healthy eating!
4. Falafel wraps
Falafel is a fantastic way to fill up a meal, and it's a delicious way to get some protein, fibre and minerals.
For this recipe you'll need:
Falafel balls (you can find these at all supermarkets or health food stores)
Cook the falafel balls and tortillas in the oven until warmed through
Spread hummus on the tortillas, and add some falafel to each wrap
Top with any salad and condiments- and enjoy!
I love falafel wraps, and they are sooo easy to make!
You can serve them with your favourite salad for an even healthier meal, or add some chips to the side after a long day at work.
5. Vegan Eton Mess
An absolutely delicious Spring/Summer dessert is Eton Mess! This can be hard to find if you're a vegan, so why not make it yourself?
This is the perfect choice after a Summer BBQ, or if you're hosting friends for a garden party at your house.
For this recipe, you'll need:
Drained liquid from a 400g can of chickpeas
100g golden caster sugar
500g mixed berries
2 tbsp icing sugar
1/2 tbsp rose water
400ml vegan coconut yogurt
Heat the oven to 110c and line a baking tray
Whisk the chickpea liquid until white and fluffy- this will take a while!
Gradually add the caster sugar, whisking as you go
Once the mixture reaches stiff peaks, spoon the meringue onto the lined tray
Bake for 1.5 hours and leave to cool
While the meringue bakes, mix the berries with icing sugar, rose water and coconut water. Leave for 30 minutes so that the berries can marinade
Put the yogurt in a bowl, crush the meringues and stir in 1/3 of the fruit.
Spoon into serving dishes, and top with the remaining fruit and rose petals
You can now enjoy fully-vegan Eton Mess, just as tasty as a non-vegan version. I love a good vegan dessert!
Have you tried any of these recipes before? What is your favourite vegan Spring recipe?
Love, Sarah xoxo