15 Vibrant Spring Vegan Recipes

Spring is here, and it’s time to refresh your meals with vibrant vegan recipes! If you find yourself in a cooking rut or longing for colorful, healthy dishes, you’re not alone. These 15 delicious recipes will bring life to your table while providing a burst of flavors and nutrients that are perfect for this season. Get ready to delight in fresh ingredients and enjoy every bite!

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1 Zesty Lemon Asparagus Quinoa Bowl

Bright and fresh, the Zesty Lemon Asparagus Quinoa Bowl is a delightful meal perfect for any spring day. With tender asparagus, fluffy quinoa, and a zing of lemon, this bowl not only tastes great but also looks beautiful! Whip this up for lunch or dinner and enjoy a burst of flavors.

Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 2

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper, to taste
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons chopped fresh parsley (optional)

Instructions:

Start by cooking the quinoa. In a medium saucepan, combine the quinoa and vegetable broth or water. Bring it to a boil, then reduce heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and has absorbed the liquid.

While the quinoa is cooking, heat a large skillet over medium heat. Add the olive oil and then toss in the asparagus. Sauté the asparagus for about 5-7 minutes, until it’s bright green and tender but still crisp.

Next, add the minced garlic to the skillet with the asparagus. Cook for another 1-2 minutes until the garlic is fragrant but not burnt.

Once the quinoa is done, fluff it with a fork and then add it to the skillet with the asparagus. Stir in the lemon zest and lemon juice, and season with salt and pepper to taste.

Finally, fold in the cherry tomatoes and cook everything together for an additional 2-3 minutes until heated through. Garnish with chopped fresh parsley if desired. Serve and enjoy your delicious bowl!

Tips:

1. For added protein, consider tossing in some chickpeas or black beans.
2. If you like a bit of heat, add a pinch of red pepper flakes while cooking the asparagus.
3. This recipe is great cold too, making it perfect for meal prep or picnics!

Nutrition Facts:

• Calories: 320
• Protein: 10g
• Carbohydrates: 48g
• Fat: 10g
• Fiber: 7g
• Sugar: 2g

2 Roasted Beet and Citrus Salad

Roasted Beet and Citrus Salad is a vibrant and refreshing dish that combines the earthy flavor of roasted beets with the zesty brightness of citrus fruits. Perfect as a side dish or a light meal, this salad not only tastes great but also looks beautiful on your plate!

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4

Ingredients:

• 3 medium-sized beets, scrubbed and trimmed
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 2 cups arugula or mixed greens
• 1/4 cup feta cheese (optional)
• 1/4 cup walnuts, roughly chopped
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

Start by preheating your oven to 400°F (200°C). Wrap each beet in aluminum foil after drizzling them with olive oil and sprinkling salt over them. Place the wrapped beets on a baking sheet and roast for about 40 minutes, or until they are tender.

While the beets are roasting, prepare your citrus. Peel the orange and grapefruit carefully. Remove any seeds and divide them into segments. You can also break apart the segments into smaller pieces if you like. Set these aside.

Once the beets are done, remove them from the oven and let them cool for 10 minutes. After they have cooled slightly, unwrap the beets and peel off the skins; they should come off easily. Cut the beets into bite-sized pieces.

In a large mixing bowl, combine the arugula or mixed greens, roasted beets, orange and grapefruit segments, and walnuts. If you’re using feta cheese, sprinkle it on top. Drizzle the entire salad with balsamic vinegar and season with additional salt and pepper to taste. Toss everything gently to combine.

Serve the salad immediately for the best flavor, or let it chill in the refrigerator for a bit. Enjoy this colorful and nutritious dish!

Tips:

1. For added flavor, try roasting the beets with a sprig of rosemary.
2. You can substitute goat cheese or leave out the cheese altogether for a vegan option.
3. Add other seasonal fruits like strawberries or kiwi for variation.

Nutrition Facts:

• Calories: 220 per serving
• Protein: 6g
• Carbohydrates: 30g
• Dietary Fiber: 5g
• Sugars: 10g
• Fat: 10g (saturated fat: 3g)

3 Spring Vegetable Stir-Fry with Tofu

Spring is the perfect time to enjoy fresh vegetables, and this Spring Vegetable Stir-Fry with Tofu is a delicious way to celebrate the season. It’s quick to make, packed with nutrients, and bursting with flavor. Perfect for a weeknight dinner or a special gathering!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

• 1 block (14 oz) of firm tofu, drained and cubed
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 2 cups of broccoli florets
• 1 cup of snap peas
• 1 cup of carrots, sliced
• 1 bell pepper, sliced (any color)
• 2 cloves of garlic, minced
• 1 teaspoon of fresh ginger, grated
• 2 tablespoons of vegetable oil
• Salt and pepper to taste
• Cooked rice or noodles, for serving
• Optional: Sesame seeds and green onions for garnish

Instructions:

First, press the tofu for about 10 minutes to remove excess moisture. This helps it get crispy when cooked. After pressing, cut it into cubes.

In a bowl, mix the cubed tofu with soy sauce and let it marinate while you prepare the vegetables. This adds great flavor to the tofu.

Next, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated tofu cubes. Cook them for about 5-7 minutes until they are golden and crispy. Make sure to turn them halfway through cooking for even browning.

Remove the tofu from the pan and set it aside. In the same skillet, add another tablespoon of vegetable oil. Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.

Now, toss in the broccoli, snap peas, and carrots. Stir-fry these vegetables for about 3-4 minutes until they are tender but still crisp. Add the sliced bell pepper and stir-fry for an additional 2 minutes.

Finally, return the cooked tofu to the skillet. Pour in the sesame oil, and toss everything together. Season with salt and pepper to taste and cook for another minute or so.

Serve your stir-fry warm over cooked rice or noodles. Garnish with sesame seeds and sliced green onions if desired.

Tips:

1. For a more colorful dish, add different veggies like asparagus or zucchini.
2. If you want some heat, add a dash of red pepper flakes while stir-frying.
3. Make it a complete meal by serving with a side of edamame or a simple salad.

Nutrition Facts:

• Calories: 220 per serving
• Protein: 15g
• Carbohydrates: 20g
• Fat: 12g
• Fiber: 5g

4 Herb-Infused Pea and Mint Soup

This Herb-Infused Pea and Mint Soup is a light and refreshing dish that’s perfect for spring. Filled with vibrant flavors, it combines the sweetness of peas with the coolness of mint. Enjoy it hot or cold for a delightful treat!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

• 2 cups of fresh or frozen peas
• 1 tablespoon of olive oil
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 4 cups of vegetable broth
• 1/2 cup of fresh mint leaves, chopped
• 1 tablespoon of fresh lemon juice
• Salt and pepper to taste
• Chopped mint leaves for garnish

Instructions:

Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Next, add the minced garlic and cook for another 1-2 minutes until fragrant.

Then, add the peas to the pot, followed by the vegetable broth. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes. This allows the flavors to blend beautifully.

After simmering, remove the pot from heat. Stir in the chopped mint leaves and lemon juice. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender. Be sure to let it cool slightly if using a blender to avoid any splatters.

Finally, season the soup with salt and pepper to taste. Serve it warm, garnished with extra chopped mint leaves or chill it in the fridge for a refreshing cold soup.

Tips:

1. For a creamier texture, add a splash of coconut milk before blending.
2. If you can’t find fresh mint, dried mint can be used; just make sure to reduce the amount as it’s more concentrated.
3. Pair the soup with crusty bread or a side salad for a complete meal.

Nutrition Facts:

• Calories: 150
• Protein: 6g
• Carbohydrates: 28g
• Fat: 4g
• Fiber: 8g

5 Radish and Avocado Tartines

Radish and Avocado Tartines are a delicious and fresh way to enjoy spring flavors! Perfect for a light lunch or a fancy appetizer, these open-faced sandwiches are topped with creamy avocado and crunchy radishes. They are quick to make and packed with nutrients!

Prep Time: 10 minutes
Servings: 4

Ingredients:

• 4 slices of whole grain or sourdough bread
• 1 ripe avocado
• 1 cup of thinly sliced radishes
• 1 tablespoon of lemon juice
• Salt and pepper to taste
• Fresh herbs (like dill or parsley) for garnish

Instructions:

Start by toasting the bread slices until they are golden and crispy. This will give your tartines a nice crunch.

While the bread is toasting, cut the ripe avocado in half and remove the pit. Scoop the avocado into a bowl and mash it with a fork until smooth. Add lemon juice, and season with salt and pepper to taste.

Once the bread is ready, spread a generous layer of the mashed avocado onto each slice. Make sure to cover the bread all the way to the edges for the best flavor.

Next, arrange the thinly sliced radishes on top of the avocado. You can be creative with the placement to make your tartines look beautiful.

Finally, sprinkle fresh herbs over the top for added flavor and a lovely touch. Serve immediately and enjoy your fresh and delicious Radish and Avocado Tartines!

Tips:

1. For extra flavor, add a drizzle of olive oil over the top before serving.
2. Try using different types of radishes for varied color and taste.
3. If you like a bit of spice, add a sprinkle of red pepper flakes on top!

Nutrition Facts:

• Calories: 250 per serving
• Protein: 6g
• Fat: 12g
• Carbohydrates: 32g
• Fiber: 8g

6 Rainbow Veggie Spring Rolls with Peanut Sauce

Enjoy a colorful and fresh dish with these Rainbow Veggie Spring Rolls! They are easy to make, packed with veggies, and paired with a delicious peanut sauce. Perfect for a light lunch or as a fun appetizer.

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

• 8 rice paper wraps
• 1 cup shredded carrots
• 1 cup cucumber, thinly sliced
• 1 cup bell pepper, julienned (use red, yellow, or orange for color!)
• 1 cup red cabbage, shredded
• 1 avocado, sliced
• Fresh mint or cilantro leaves (optional for extra flavor)

For the Peanut Sauce:

• 1/2 cup smooth peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey or maple syrup
• 1 tablespoon water (adjust for desired thickness)
• 1 garlic clove, minced (optional)
• Red pepper flakes (optional for heat)

Instructions:

Start by preparing the peanut sauce. In a bowl, mix together peanut butter, soy sauce, lime juice, honey, and water. If you want the sauce thinner, add more water until it reaches your desired consistency. You can also add minced garlic and red pepper flakes for some extra flavor.

Next, fill a shallow dish with warm water. Dip each rice paper wrap into the water for about 10-15 seconds, or until it’s soft and pliable. Don’t soak them too long; they can become sticky!

Once the rice paper is ready, place it on a clean surface. Add a small handful of carrots, cucumber, bell pepper, red cabbage, and avocado in the center. Don’t overload it! Leave some space to roll.

Now, fold the bottom of the rice paper up over the filling, then fold in the sides. Roll it tightly from the bottom up to the top. Repeat this process with the remaining wraps and fillings.

To serve, arrange the spring rolls on a plate with the peanut sauce on the side for dipping. You can also sprinkle some fresh mint or cilantro on top for a pop of flavor!

Tips:

1. Use a variety of colors in your veggies to make the rolls visually appealing.
2. For a protein boost, add cooked shrimp or tofu into the rolls.
3. If you have leftovers, keep them wrapped in a damp paper towel and store them in an airtight container in the fridge.

Nutrition Facts:

• Calories per spring roll: Approximately 100 calories
• Protein: 3g
• Fat: 5g
• Carbohydrates: 12g
• Fiber: 2g
• Sugars: 2g

Enjoy making these vibrant and healthy spring rolls! They are sure to impress at any gathering.

7 Grilled Vegetable Skewers with Chimichurri

Grilled Vegetable Skewers with Chimichurri are the perfect dish for any cookout or summer gathering. Packed with vibrant veggies and a zesty sauce, these skewers are not only delicious but also super easy to make!

Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes (for marinating)
Total Time: 1 hour
Servings: 4

Ingredients:

• 2 zucchinis, sliced into thick rounds
• 1 bell pepper, cut into squares
• 1 red onion, cut into cubes
• 1 pint cherry tomatoes
• 1 cup mushrooms, halved
• 1/4 cup olive oil
• Salt and pepper, to taste
• Wooden or metal skewers

Instructions:

Start by heating your grill to medium-high heat. While the grill heats up, you can prepare the vegetables for the skewers. Take your zucchinis, bell pepper, red onion, cherry tomatoes, and mushrooms and combine them in a large bowl.

In a separate small bowl, whisk together the olive oil, salt, and pepper. Drizzle this mixture over your veggies and toss them until they’re evenly coated.

Next, if you are using wooden skewers, make sure to soak them in water for about 30 minutes. This will help prevent them from burning on the grill. After soaking, thread the vegetables onto the skewers, grouping them in any order you like.

Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally. You want the vegetables to be soft and slightly charred, giving them that perfect grilled flavor.

While the veggies are cooking, it’s a great time to prepare your chimichurri sauce. In a small bowl, mix together fresh parsley, garlic, red wine vinegar, and a splash of more olive oil. Stir until everything is combined.

Once the skewers are done, remove them from the grill and serve them hot with a generous drizzle of chimichurri sauce on top. Enjoy the fresh and vibrant flavors!

Tips:

1. Feel free to mix and match your favorite vegetables for this recipe. Asparagus, eggplant, and squash work great too!
2. Make the chimichurri sauce ahead of time and let it chill in the fridge for an extra burst of flavor.
3. If you want to add protein, try adding marinated tofu or tempeh to your skewers.

Nutrition Facts:

• Calories: 150
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 50mg
• Total Carbohydrates: 15g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 3g

8 Lemon-Basil Pasta Primavera

Lemon-Basil Pasta Primavera is a fresh and vibrant dish that celebrates spring with colorful veggies and a zesty lemon flavor. This pasta dish is quick to make and perfect for a weeknight dinner or a special occasion. Let’s dive into this delightful recipe!

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

• 12 oz pasta (your choice, such as penne or spaghetti)
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• 2 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper, to taste
• Grated vegan parmesan, for serving (optional)

Instructions:

Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining the pasta.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced red bell pepper, zucchini, and yellow squash to the pan. Sauté for about 3-4 minutes until they begin to soften.

Next, add the halved cherry tomatoes and minced garlic to the skillet. Continue cooking for another 2-3 minutes until the tomatoes start to blister and release their juices.

Now, stir in the fresh spinach and cook until wilted, which should take about 1-2 minutes.

Once the vegetables are ready, add the drained pasta to the skillet. Pour in the lemon juice and zest, and toss everything together well. If the pasta seems dry, add a little reserved pasta water until you reach your desired consistency. Season to taste with salt and pepper.

Finally, stir in the chopped basil and mix well. Serve hot with an optional sprinkle of vegan parmesan on top for an extra touch of flavor.

Tips:

1. For more protein, consider adding chickpeas or white beans to the sautéed vegetables.
2. Customize with your favorite vegetables; asparagus or broccoli work great too!
3. To store leftovers, keep the pasta in an airtight container in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 320
• Protein: 10g
• Carbohydrates: 60g
• Fat: 8g
• Fiber: 6g
• Sugar: 3g

9 Carrot and Chickpea Falafel with Tahini Sauce

Carrot and Chickpea Falafel with Tahini Sauce is a delicious and healthy meal that brings a burst of flavor to your table. Packed with wholesome ingredients, these falafels are crispy on the outside and soft on the inside. Drizzle them with creamy tahini sauce for an extra treat!

Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

• 1 cup canned chickpeas (drained and rinsed)
• 1 medium carrot (grated)
• 1/4 cup onion (finely chopped)
• 2 cloves garlic (minced)
• 1/4 cup fresh parsley (chopped)
• 1/2 cup breadcrumbs
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 2-3 tbsp olive oil (for frying)

For the Tahini Sauce:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 clove garlic (minced)
• Water (to thin, as needed)
• Salt to taste

Instructions:

Start by placing the chickpeas, grated carrot, onion, garlic, and parsley into a food processor. Pulse until combined but not pureed. Make sure the mix has some texture for the best falafel.

Next, add the breadcrumbs, cumin, paprika, salt, and pepper to the mixture. Pulse a few more times until everything is well mixed.

Once combined, scoop the mixture into a bowl and refrigerate for about 30 minutes. This helps the falafel hold together when cooking.

While the mix chills, prepare the tahini sauce. In a small bowl, combine tahini, lemon juice, minced garlic, and a pinch of salt. Add water gradually until you reach your desired consistency. Set it aside.

After chilling, shape the falafel mixture into small balls or patties. Heat olive oil in a frying pan over medium heat. Once hot, fry the falafels for about 3-4 minutes on each side or until golden brown.

Finally, serve your carrot and chickpea falafels warm, drizzled with tahini sauce. Enjoy this tasty meal with a side of fresh vegetables or in a pita bread!

Tips:

1. For a healthier option, try baking the falafels in the oven at 375°F (190°C) for about 20-25 minutes.
2. If the mixture is too dry, add a splash of water or a little more tahini to help bind it.
3. Leftover falafels can be stored in the fridge for up to 3 days; reheat in the oven or a pan for best results.

Nutrition Facts:

• Calories: 250 per serving
• Protein: 9g
• Carbohydrates: 36g
• Fat: 10g
• Fiber: 8g
• Sugar: 2g

10 Spinach and Strawberry Salad with Balsamic Glaze

This Spinach and Strawberry Salad is a delightful combination of fresh greens and sweet strawberries. Topped with a rich Balsamic Glaze, it’s perfect for springtime gatherings or a simple healthy lunch. Let’s dive into this refreshing recipe that’s incredibly easy to make!

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients:

• 4 cups of fresh spinach leaves
• 1 cup of sliced strawberries
• 1/2 cup of feta cheese (optional)
• 1/4 cup of walnuts, chopped
• 1/4 cup of balsamic glaze
• Salt and pepper to taste

Instructions:

Start by rinsing the spinach leaves thoroughly under cold water. Once clean, gently pat them dry with a paper towel. Place the spinach in a large salad bowl.

Next, take your strawberries and slice them into thin pieces. Add the sliced strawberries to the bowl with the spinach. If you’re using feta cheese, crumble it over the salad. This adds a nice creamy texture that pairs well with the sweetness of the strawberries.

Now, sprinkle the chopped walnuts over the top of the salad. They will provide a wonderful crunch.

Drizzle the balsamic glaze over the salad and season with a little bit of salt and pepper. Toss everything together gently to combine all the flavors.

Finally, serve your salad immediately and enjoy the fresh flavors!

Tips:

1. For extra flavor, try adding some sliced avocado or red onion.
2. If you want a sweeter dressing, mix some honey into the balsamic glaze.
3. This salad can be made ahead of time; just keep the dressing separate until ready to serve.

Nutrition Facts:

• Calories: 150
• Protein: 6g
• Carbohydrates: 15g
• Fat: 9g
• Fiber: 3g

11 Artichoke and Spinach Stuffed Portobello Mushrooms

These Artichoke and Spinach Stuffed Portobello Mushrooms are a delicious and healthy option for anyone looking for a tasty meal. They’re packed with flavor and easy to make. Perfect for a quick lunch or a fancy dinner!

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

• 4 large Portobello mushrooms
• 1 cup fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. Clean the Portobello mushrooms by wiping them with a damp paper towel and removing the stems.

In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Then, add the chopped spinach and cook until wilted, about 2-3 minutes.

In a mixing bowl, combine the wilted spinach, chopped artichoke hearts, cream cheese, mozzarella cheese, Parmesan cheese, salt, pepper, and red pepper flakes. Stir everything together until it’s well mixed.

Place the cleaned Portobello mushrooms on the baking sheet, gill side up. Spoon the artichoke and spinach mixture evenly into each mushroom cap. Make sure to pack it in nicely.

Bake the stuffed mushrooms in the preheated oven for about 25 minutes, or until they’re golden brown and the cheese is melted. After baking, let them cool for a couple of minutes before serving.

Tips:

1. You can substitute the cream cheese with vegan cream cheese for a completely vegan dish.
2. For extra flavor, try adding some chopped sun-dried tomatoes or olives to the stuffing.
3. Serve with a side salad for a balanced meal.

Nutrition Facts:

• Calories: 210 per serving
• Protein: 9g
• Carbohydrates: 12g
• Fat: 16g
• Fiber: 4g

12 Sweet Potato and Green Bean Salad with Mustard Vinaigrette

This Sweet Potato and Green Bean Salad is a colorful and nutritious dish that’s perfect for any meal. The sweet potatoes add a creamy texture, while the green beans bring a nice crunch. Paired with a tangy mustard vinaigrette, this salad is both refreshing and satisfying.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 pound fresh green beans, trimmed
• 1/4 cup red onion, finely chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

Start by boiling a pot of water. Once it’s boiling, add the diced sweet potatoes. Cook them for about 15 minutes, or until they’re tender. You can check by poking them with a fork.

While the sweet potatoes are cooking, prepare the green beans. In another pot of boiling water, add the green beans. Cook them for about 4-5 minutes, just until they are bright green and tender-crisp. After cooking, drain the beans and run them under cold water to stop the cooking process.

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and maple syrup to create the mustard vinaigrette. Season it with a little salt and pepper to taste.

Once the sweet potatoes and green beans are cooked and cooled, combine them in a large mixing bowl. Add the red onion and pour the mustard vinaigrette over the top. Toss everything together gently until the salad is well mixed.

Finally, sprinkle some fresh parsley on top for a burst of color and flavor. Serve it immediately or chill it for about 30 minutes before serving for a cooler dish.

Tips:

1. You can add other vegetables like cherry tomatoes or bell peppers for extra color and flavor.
2. If you like nuts, try adding some toasted walnuts or pecans for a crunchy texture.
3. This salad can be made ahead and stored in the fridge for up to 3 days, making it a great meal prep option.

Nutrition Facts:

• Calories: 250
• Protein: 4g
• Carbohydrates: 35g
• Fat: 12g
• Fiber: 5g
• Sugar: 5g

13 Cucumber and Melon Gazpacho

This refreshing Cucumber and Melon Gazpacho is perfect for hot days. It’s a simple, cold soup that combines crunchy cucumbers with sweet melon. Serve it as a light appetizer or a cool snack!

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 2 cups diced cucumber, peeled and seeded
• 2 cups diced melon (like cantaloupe or honeydew)
• 1/2 cup finely chopped red onion
• 1/2 cup chopped fresh mint leaves
• 1/4 cup freshly squeezed lime juice
• 1 tablespoon olive oil
• Salt to taste
• Black pepper to taste

Instructions:

Start by placing the diced cucumber and melon in a large bowl. They are the main ingredients that make this gazpacho delicious and refreshing.

Next, add the finely chopped red onion and fresh mint to the bowl. The onion will give it a nice crunch, while the mint adds a burst of flavor.

In a separate small bowl, whisk together the lime juice, olive oil, salt, and black pepper. This mixture will bring all the flavors together.

Pour the dressing over the cucumber-melon mixture. Gently toss everything together until it’s well combined.

Lastly, chill the gazpacho in the refrigerator for about 10 minutes before serving. This will make it even cooler and more refreshing. Serve in bowls and enjoy!

Tips:

1. For a spicy kick, add a pinch of cayenne pepper to the dressing.
2. Garnish with extra mint leaves and slices of cucumber for a nice presentation.
3. Use a blender if you prefer a smoother texture instead of leaving it chunky.

Nutrition Facts:

• Calories: 85
• Protein: 2g
• Carbohydrates: 15g
• Fat: 4g
• Fiber: 2g
• Sugar: 5g

14 Vegan Strawberry Rhubarb Crumble

This Vegan Strawberry Rhubarb Crumble is a delightful dessert that combines the tangy flavors of rhubarb and the sweetness of strawberries. It’s simple to make and perfect for spring gatherings or just a cozy night in. Enjoy a slice warm with a scoop of vegan ice cream on top!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8

Ingredients:

• 2 cups diced strawberries
• 2 cups diced rhubarb
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted

Instructions:

In a large bowl, combine the diced strawberries and diced rhubarb. Sprinkle in the granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix everything well, ensuring the fruits are coated.

Preheat your oven to 350°F (175°C). Once the fruit mixture is ready, pour it into a greased baking dish. Spread it out evenly.

In another bowl, mix together rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Pour in the melted coconut oil and stir until the mixture becomes crumbly.

Now, sprinkle the crumble topping over the fruit layer in the baking dish. Make sure it covers the fruit entirely.

Place the dish in the preheated oven and bake for 30 minutes or until the top is golden brown and the fruit is bubbling.

Once done, remove from the oven and let it cool for a few minutes before serving.

Tips:

1. You can substitute fresh strawberries and rhubarb with frozen if they are out of season. Just thaw and drain excess water first.
2. For a nutty flavor, add chopped walnuts or almonds to the crumble topping.
3. Serve warm with a drizzle of maple syrup or a scoop of your favorite vegan ice cream.

Nutrition Facts:

• Calories: 210 per serving
• Fat: 10g
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 12g
• Protein: 2g

15 Thai Peanut Zoodles with Fresh Herbs

Thai Peanut Zoodles with Fresh Herbs are a delicious and healthy meal that’s perfect for any day of the week. This dish features fresh zucchini noodles tossed in a creamy peanut sauce and topped with a mix of vibrant herbs. It’s quick to prepare and bursting with flavors!

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 4 medium zucchinis, spiralized into zoodles
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 1/2 teaspoon fresh ginger, grated
• 1/4 cup water (more if needed for sauce)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup green onions, sliced
• 1/4 cup crushed peanuts (for garnish)
• Lime wedges (for serving)

Instructions:

Start by spiralizing the zucchinis to make zoodles. You can use a spiralizer or a vegetable peeler to create thin noodle-like strips. Set them aside.

In a mixing bowl, combine the creamy peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk everything together until it forms a smooth and creamy sauce. If the sauce is too thick, add a little water until you reach your desired consistency.

In a large mixing bowl, add the zoodles. Pour the prepared peanut sauce over the zoodles and toss until they are well coated.

Next, add the chopped cilantro and basil to the bowl. Toss gently to combine all the fresh herbs with the zoodles and sauce.

Serve your Thai Peanut Zoodles on plates, and garnish with sliced green onions and crushed peanuts. Don’t forget to add a wedge of lime on the side for a refreshing squeeze before enjoying your meal!

Tips:

1. For added protein, you can mix in some tofu or chickpeas.
2. If you like a little heat, add some red pepper flakes to the peanut sauce.
3. You can make the zoodles in advance and keep them in the fridge for a quick meal later!

Nutrition Facts:

• Calories: 300 per serving
• Protein: 12g
• Carbohydrates: 20g
• Fat: 22g
• Fiber: 5g
• Sugar: 4g